JPS6230201B2 - - Google Patents
Info
- Publication number
- JPS6230201B2 JPS6230201B2 JP57120489A JP12048982A JPS6230201B2 JP S6230201 B2 JPS6230201 B2 JP S6230201B2 JP 57120489 A JP57120489 A JP 57120489A JP 12048982 A JP12048982 A JP 12048982A JP S6230201 B2 JPS6230201 B2 JP S6230201B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- sago
- water
- immediately
- producing
- 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.)
- Expired
Links
- 229920002472 Starch Polymers 0.000 claims description 34
- 235000019698 starch Nutrition 0.000 claims description 34
- 239000008107 starch Substances 0.000 claims description 32
- 238000004519 manufacturing process Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000005406 washing Methods 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 4
- 235000000378 Caryota urens Nutrition 0.000 claims description 3
- 240000000163 Cycas revoluta Species 0.000 claims description 3
- 235000008601 Cycas revoluta Nutrition 0.000 claims description 3
- 235000010103 Metroxylon rumphii Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 150000007522 mineralic acids Chemical class 0.000 claims description 2
- 150000007524 organic acids Chemical class 0.000 claims description 2
- 230000001590 oxidative effect Effects 0.000 claims description 2
- 230000001603 reducing effect Effects 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims 1
- 239000002253 acid Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 239000006103 coloring component Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000009896 oxidative bleaching Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000009895 reductive bleaching Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
Description
【発明の詳細な説明】
本発明は従来全くつくり得なかつた高白度すな
わち白度85（ケツト光電白度計Ｃ−１型ブルーフ
イルター使用−以後の白度値も本機測定値）以上
で且つサゴでん粉本来の高粘度をもつサゴでん粉
の製造法である。DETAILED DESCRIPTION OF THE INVENTION The present invention has a high whiteness that could not be produced in the past, that is, a whiteness of 85 or more (using a Kett photoelectric whiteness meter C-1 type blue filter - subsequent whiteness values are also measured by this machine). In addition, it is a method for producing sago starch that has the inherent high viscosity of sago starch.
他の工業でん粉と同じようにサゴでん粉も工業
でん粉として、つくられているが、その色はすべ
て茶かつ色である。そのため他の工業でん粉のよ
うに一般用塗に用い得ず、ソルビツトや練炭・豆
炭粘固剤等の化学工業原料に、ほとんどの用途が
限定され従つて市場価値は極めて低い。 Like other industrial starches, sago starch is produced as an industrial starch, but its color is all brown. Therefore, it cannot be used for general coatings like other industrial starches, and its use is mostly limited to chemical industrial raw materials such as sorbitol, charcoal briquettes, and charcoal coagulants, and its market value is therefore extremely low.
よつて近代設備や技術を用い品質向上をはかつ
ているが、サゴ髄特有の物性のため、白度高く且
つ本来の高い粘度を有するサゴでん粉は、つくり
得ない。 Although efforts have been made to improve quality using modern equipment and technology, it is not possible to produce sago starch with high whiteness and high viscosity due to the unique physical properties of sago pulp.
従来のサゴでん粉製造法とはサゴやし幹をはく
皮し髄を割裁しておく。次に、これを順次摩砕
し、ふるいわけ、水洗、脱水、乾燥して製造す
る。これは芋類のでん粉製造法とほとんど同じで
あり、テーブリング精製、ハイドロサイクロン精
製することもあるが、得られるでん粉の白度は、
いづれも65〜72で悪い。しかしその粘度は本来の
高粘度を有する。 The traditional method for producing sago starch involves peeling the trunk of the sago palm and cutting the pith into pieces. Next, this is sequentially ground, sieved, washed with water, dehydrated, and dried to produce it. This is almost the same as the method for producing starch from potatoes, and table refining and hydrocyclone refining are sometimes used, but the whiteness of the resulting starch is
Both are bad at 65-72. However, its viscosity is inherently high.
この製造中、単に十分水洗しても白度は向上し
ないので温水（25〜40℃）で１〜２週間水洗する
と白度は最高78まで上昇するが、その粘度は著し
く低下する。しかし実用されている。 During this production, simply washing thoroughly with water does not improve the whiteness, so washing with warm water (25 to 40°C) for 1 to 2 weeks will increase the whiteness to a maximum of 78, but the viscosity will drop significantly. However, it is being put into practice.
還元漂白は効果小で、残色は強固となり、酸化
漂白すれば、粘度が低下してしまう。 Reductive bleaching has little effect and leaves a strong residual color, while oxidative bleaching reduces viscosity.
本発明の製造法は、サゴやし幹のはく皮後、直
ちに髄を摩砕し、水を加え、ふるい分けし、得ら
れたでん粉乳に直ちに酸を加える。この酸は酸化
性も還元性も有しない無機酸又は有機酸で、例え
ば塩酸、酢酸等が用いられる。 In the production method of the present invention, after peeling the sago palm trunk, the pith is immediately ground, water is added, and the pulp is sieved, and an acid is immediately added to the starch milk obtained. This acid is an inorganic or organic acid having neither oxidizing nor reducing properties, such as hydrochloric acid and acetic acid.
加酸したでん粉乳のPHを3.5〜5.5とし、でん粉
乳濃度を６〜16度ボーメに特定すると、淡黄かつ
色成分が明確に生成分離してくる。これを分液法
又は遠心分離法で分離し、次に直ちに沈でん法又
は遠心機法で水洗する。以下一般でん粉製法に従
い脱水、乾燥等の工程をへて、サゴでん粉を製造
する方法である。 When the pH of the acidified starch milk is set to 3.5 to 5.5 and the starch milk concentration is specified to 6 to 16 degrees Baumé, pale yellow color components are clearly formed and separated. This is separated by a separation method or a centrifugation method, and then immediately washed with water by a sedimentation method or a centrifugation method. The following is a method for producing sago starch through steps such as dehydration and drying according to the general starch production method.
本発明の基盤は、「サゴでん粉着色の原因は製
造用水の不適不良が主因」との定説（澱粉科学ハ
ンドブツク 第408頁 二国二郎監修 昭和52年
朝倉書店発行）をとらず、髄中のフエノール性
物質が、はく皮により空気にふれ、発色反応を起
し重合が進み、でん粉に吸着されたまま不溶化す
るためと考え、この反応が進行する以前、すなわ
ち髄が新鮮な内に、この成分をでん粉粒より分離
させることを研究し、単なる水洗では全く効果無
いが、PH3.5〜5.5で、この成分は粒より脱去し且
つ凝固することを見出し、でん粉乳濃度６〜16度
ボーメとすると、液上層に浮上分離させ得ること
を見出した。 The basis of the present invention is not based on the established theory that ``the main cause of sago starch coloration is unsuitable water for production'' (Starch Science Handbook, p. 408, supervised by Jiro Nikuni, published by Asakura Shoten in 1972), but based on the fact that phenols in the marrow It is thought that this is because the sexual substances are exposed to the air through the peel, causing a coloring reaction, polymerization progresses, and become insolubilized while being adsorbed to the starch. We researched the separation of starch from starch granules and found that simple washing with water had no effect, but at pH 3.5 to 5.5, this component was removed from the granules and coagulated. Then, they discovered that it was possible to float and separate the liquid into the upper layer.
このようにして着色成分を分離して得られるサ
ゴでん粉は従来の製造法では全く得られなかつた
高い白度すなわち白度85以上を有し且つ本来のサ
ゴでん粉のもつ高粘度を有する。 The sago starch obtained by separating the coloring components in this manner has a high whiteness, that is, a whiteness of 85 or more, which could not be obtained by conventional production methods, and also has the high viscosity of the original sago starch.
但し髄のばつ気が長くなり着色が進むと、この
性状は消滅して着色成分の分離はしなくなる。よ
つて特許請求の範囲に記載のごとく、はく皮から
酸添加までの工程では髄のばつ気による着色反応
を極力おさえるため速かに行う。髄のばつ気条件
により着色反応の進行度は異なるので時間を特定
し難いが、髄が乳白色又は淡黄白色を呈する間に
酸添加までの工程を行う。茶かつ色化したものは
用い得ない。 However, as the pith is exposed for a long time and the coloration progresses, this property disappears and the coloring components no longer separate. Therefore, as described in the claims, the steps from peeling to acid addition are carried out quickly in order to suppress the coloring reaction due to exposure of the pith as much as possible. The progress of the coloring reaction varies depending on the exposure conditions of the pith, so it is difficult to specify the time, but the steps up to the addition of acid are carried out while the pith is milky white or pale yellowish white. Brown and colored ones cannot be used.
本発明の製造法で得られるサゴでん粉の白度は
85以上で、その粘度は従来の温水洗を長く行つた
製造法のサゴでん粉粘度より著しく高くなること
を第１図に示した。図中１は本発明によるサゴで
ん粉、２は７日間温水洗（30℃）した従来の製造
法によるサゴでん粉である。 The whiteness of sago starch obtained by the production method of the present invention is
85 or higher, the viscosity is significantly higher than that of sago starch produced by the conventional production process involving long washing with warm water, as shown in Figure 1. In the figure, 1 is the sago starch according to the present invention, and 2 is the sago starch produced by the conventional method of washing with hot water (30° C.) for 7 days.
第１図は本発明法によるサゴでん粉１と従来法
によるサゴでん粉２の５％濃度の粘度値すなわち
ブラベンダーのアミログラムで、縦軸は粘度
（BU）、横軸は温度（℃）である。
FIG. 1 shows the viscosity values, or Brabender amylograms, of sago starch 1 produced by the present invention and sago starch 2 produced by the conventional method at a concentration of 5%, where the vertical axis is the viscosity (BU) and the horizontal axis is the temperature (°C).
Claims (1)
く皮後、直ちに、このサゴ髄を摩砕し、加水し、
ふるい分けし、直ちに、得られたでん粉乳に、還
元性も酸化性も有しない無機酸又は有機酸を加
え、そのPHを3.5〜5.5とし、でん粉乳濃度を６〜
16度ボーメとするとき、生成し分離してくる着色
凝集物を分液法又は遠心分離法で分離し、次に直
ちに水洗することよりなるサゴでん粉の製造法。1. When producing sago starch from sago palm trunks, immediately after peeling, the sago pulp is ground, water is added,
Immediately after sieving, add an inorganic or organic acid that has neither reducing nor oxidizing properties to the starch milk to adjust its pH to 3.5 to 5.5, and adjust the starch milk concentration to 6 to 5.5.
A method for producing sago starch, which comprises separating colored aggregates that are generated and separated when the starch is heated to 16 degrees Baumé, using a liquid separation method or a centrifugal separation method, and then immediately washing the starch with water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12048982A JPS5911200A (en) | 1982-07-13 | 1982-07-13 | Production of starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12048982A JPS5911200A (en) | 1982-07-13 | 1982-07-13 | Production of starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5911200A JPS5911200A (en) | 1984-01-20 |
| JPS6230201B2 true JPS6230201B2 (en) | 1987-07-01 |
Family
ID=14787446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12048982A Granted JPS5911200A (en) | 1982-07-13 | 1982-07-13 | Production of starch |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5911200A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102013107711A1 (en) * | 2013-07-19 | 2015-01-22 | Gea Mechanical Equipment Gmbh | Method of obtaining starch from sago palms |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5386048A (en) * | 1976-10-22 | 1978-07-29 | Cpc International Inc | Method and apparatus for producing high protein and starch product from starch fraction |
-
1982
- 1982-07-13 JP JP12048982A patent/JPS5911200A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5386048A (en) * | 1976-10-22 | 1978-07-29 | Cpc International Inc | Method and apparatus for producing high protein and starch product from starch fraction |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5911200A (en) | 1984-01-20 |
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