KR102217982B1 - Preparation of physically modified starches using thermal and freezing-thawing treatments with addition of various edible gums - Google Patents

Abstract

The present invention relates to a method for producing physically modified starch using heating and freezing-thawing (FT), and specifically, adding gum to starch, and preparing physically modified starch by using heating and cold-thawing It's about how to do it.
According to the method for preparing physically modified starch of the present invention, it is possible to compensate for the disadvantages of natural starch, improve heat and shear stability, gel formation ability and storage stability. In particular, by adding a gum to heat and cold-thawing, a modified starch having a remarkably improved modification effect can be prepared.
The present invention can significantly improve the quality and storage stability of various starchy foods through a simple denaturation process, and is expected to be applicable in various fields in the food industry including starchy foods.

Description

Preparation of physically modified starches using thermal and freezing-thawing treatments with addition of various edible gums using heating, cold-thawing, and addition of various edible gums.

The present invention relates to a method for producing physically modified starch using heating and freezing-thawing (FT), and specifically, adding gum to starch, and preparing physically modified starch by using heating and cold-thawing It's about how to do it.

Natural starch has various disadvantages such as instability against heat or agitation, aging, unstable starch paste and starch gel formation, and low storage stability of starch gel. Therefore, in order to be widely used in the food industry, natural starch is modified by denaturing it. Need to be supplemented.

As a method for denaturing starch, physical, chemical, enzymatic, and biotechnological starch denaturation methods are known, but among the above methods, a method that best compensates for the disadvantages of natural starch and allows the modified starch to have excellent properties. Is known as a chemical modification method. However, among the above methods, the physical starch modification method is the safest, simplest, and most inexpensive method, and has an advantage in terms of safety because no chemicals remain in the starch subjected to physical modification.

Therefore, studies on the physical starch denaturation method are ongoing. Representative physical denaturation methods include heat-moisture treatment (HMT) and annealing (ANN), and various other physical denaturation methods have been developed.

However, most of the recently developed physical denaturation methods use machines, are expensive, and have many limitations in commercialization. Therefore, there is a need for a study on a simple, inexpensive, and safe physical modification method of starch.

A method of denaturing starch using cold-thawing has been recently developed, and has been reported to have improved effects in various aspects such as surface properties, crystal structure, swelling power, solubility, and thermal properties of starch.

As a method of denaturing starch using cold-thawing, first, a starch dispersion is prepared at 25℃ and then cold-thaw (FT) treatment, and secondly, starch is gelatinized at a very high temperature and then cold-thawed. There is a method of doing, and a method of cold-thawing the natural starch without pretreatment. In addition, there is also a method of denaturing starch using cold-thaw-cycles (FT-cycles).

The cold-thaw treatment is the force generated during the cold-thaw process, causing the contents of the particles to escape and allow the external water molecules to enter the particles, ultimately changing the internal structure of the starch. However, the pressure generated in the cold-thaw treatment induces the destruction of starch particles, thereby lowering the thermal stability of the modified starch.

Gum is a biopolymer material that is hydrophilic, has a long chain, and has a high molecular weight. When a starch-gum mixture is added to food, it improves the rheological properties of the food, gives a new texture, and improves the quality and stability of the product. And, additionally, there is an advantage for cost reduction.

Modified starch is most often used in the food industry to improve the quality of final products. However, it is an important question whether the excellent properties of the modified starch are maintained during the processing of manufacturing the final product.

As a related prior art, Korean Patent Publication No. 10-0778929 discloses a modified starch having high safety and a method for manufacturing the same (November 16, 2007), and in Korean Patent Publication No. 10-0462413, gum mixture and dry heating are disclosed. Disclosed is a method for producing modified starch using (2004.12.08).

Accordingly, the present inventors have made diligent efforts to invent an excellent physical modification method of starch, and as a result of adding gum to the starch and preparing modified starch by heating and cold-thawing treatment, the prepared modified starch has excellent thermal stability, stability in stirring, and starch. By confirming that it has gel-forming ability and gel storage stability, the present invention has been completed.

KR 100778929 B1 KR 100462413 B1

The present invention was derived to solve the problems of natural starch, and by adding gum to starch and heating and cold-thawing, it is possible to supplement the disadvantages of natural starch and improve heat and stirring stability, gel formation ability and storage quality. It is intended to provide a method for producing modified starch.

The present invention is to provide a method of physically denaturing starch that can physically denature starch by an inexpensive, simple and safe clean-label method, and that can improve the quality and storage stability of various starchy foods. .

Specifically, the object of the present invention is (a) adding gum to starch to prepare a starch-gum mixture; (b) heating the starch-gum mixture at an ungelatinized temperature; (c) cooling after heating in step (b); (d) cooling in step (c), freezing, and thawing at room temperature; And (e) after the defrosting of the step (d), to provide a method for producing a modified starch comprising the step of drying.

In order to solve the above problems, the present invention is to supplement the shortcomings of natural starch by adding gum to starch and heating and cold-thawing, and to improve thermal stability, stirring stability, gel formation ability and storage stability. Provides a manufacturing method.

Specifically, the present invention comprises the steps of: (a) adding gum to starch to prepare a starch-gum mixture; (b) heating the starch-gum mixture at an ungelatinized temperature; (c) cooling after heating in step (b); (d) cooling in step (c), freezing, and thawing at room temperature; And (e) after the defrosting of the step (d), it provides a method for producing a modified starch comprising the step of drying.

According to the method for preparing a physically modified starch of the present invention, it is possible to compensate for the disadvantages of natural starch and improve heat and shear stability, gel formation ability and storage stability. In particular, by adding a gum to heat and cold-thawing, a modified starch having a remarkably improved modification effect can be prepared.

The present invention can significantly improve the quality and storage stability of various starchy foods through a simple denaturation process, and is expected to be used in various fields in the food industry including starchy foods.

1 is a micrograph of the starch gelatinized starch of Example 1-1-1. When the starch is gelatinized, the birefringence (cross shape) indicated by a circle disappears.
2 is a photograph showing the particle shape and starch birefringence of the modified starch according to Example 1-2-1.
3 is an observation of starch particles according to the heating time according to Example 1-1-2, the left is natural starch, the right is starch heated for more than 12 hours.
4 is a photograph illustrating the degree of elution of amylose in the modified starch according to Example 1-2-1.
5 is a photograph of observing the surface of the modified starch according to Example 1-2-1.
6A to 6D are graphs evaluating the gelatinization viscosity (RVA) of the modified starch according to Example 1-2-2.
7 shows the experimental results per total for each step according to Example 1-2-4.
8 shows the elution amount of amylose for each step according to Example 1-2-4 in Blue value.
9 is a photomicrograph of the starch gelatinized starch according to Example 2-1-1. When the starch is gelatinized, the birefringence (cross shape) indicated by a circle disappears.
10 is a photograph showing the particle shape and starch birefringence of the modified starch according to Example 2-2-1.
11 is a view of starch particles according to the heating time according to Example 2-1-2, the left is natural starch, the right is starch heated for more than 12 hours.
12 is a photograph illustrating the degree of elution of amylose in the modified starch according to Example 2-2-1.
13 is a photograph of observing the particle surface of the modified starch according to Example 2-2-2.
14 is a photograph of observing the gel internal structure (SEM) of the modified starch according to Example 2-2-3.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by an expert skilled in the art to which the present invention belongs. In general, the nomenclature used in this specification is well known and commonly used in the art.

In one aspect of the present invention, (a) adding a gum to starch to prepare a starch-gum mixture; (b) heating the starch-gum mixture at a non-gelatinizing temperature (H); (c) cooling after heating in step (b) (HC); (d) cooling in step (c), freezing, and thawing at room temperature (HCFT); And (e) after the defrosting of the step (d), it relates to a method for producing a modified starch comprising the step of drying.

In the present invention, the non-gelatinizing temperature in step (b) means a temperature lower than the final gelatinization temperature measured by measuring the final gelatinization temperature of natural starch through differential scanning calorimetry (DSC). In the present invention, there is a difference in the final gelatinization temperature for each starch, but the non-gelatinization temperature may be preferably 35 to 70°C.

In the present invention, the starch may be characterized in that it is a natural starch or modified starch such as cereals, papers, rhizomes, pulses, fruits, etc., preferably general corn starch (NCS), waxy corn starch (WCS), Potato starch (PS) or tapioca starch (TS) may be used, and in addition, it may be characterized in that it is preferably a starch containing amylose.

In the present invention, step (b) may be characterized in that heating for 30 minutes to 12 hours.

In the present invention, step (b) may be characterized in that heating for 30 minutes to 12 hours. Heating for 30 minutes to 12 hours as described above is preferable because the starch particles swell sufficiently. As the heating time increases, the amylose of the starch particles is more eluted, so that more gum and water molecules can enter the starch particles, so the starch denaturation effect is great, but if heated for more than 12 hours, the water evaporates due to heat, and starch gelatinization is possible This is not desirable because it increases.

In the present invention, the step (d) is characterized in that freezing at a temperature of 0 ℃ to -80 ℃ for 30 minutes or more, and thawing at a temperature of 5 to 70 ℃ (temperature lower than the glazing temperature) for 30 minutes to 24 hours can do. The freezing temperature corresponds to the temperature at which the starch-gum mixture can be frozen, and the thawing temperature corresponds to the temperature at which the frozen starch-gum mixture can be thawed back into solution. If the starch-gum mixture is frozen for less than 30 minutes, it is not preferable because the starch-gum mixture is not completely frozen. In addition, if the thawing temperature is higher than the gelatinization temperature of the starch, the starch is gelatinized and the denaturation effect is lowered, so a temperature exceeding 70°C is not preferable. The thawing time depends on the thawing temperature.

In the present invention, the concentration of the starch-gum mixture in step (b) may be characterized in that 10 to 60% (w/w). When the concentration of the starch-gum mixture is less than 10% (w/w), the starch, gum, and water are separated from each other in the freezing step, resulting in very poor denaturation effect of the starch, and the concentration of the starch-gum mixture is 60% (w/w). If it exceeds, it is not preferable because it is difficult to prepare a starch-gum mixture.

In the present invention, step (e) may be characterized by drying for 5 to 72 hours, preferably at a temperature of 25 to 70 °C. In step (e), since the starch must be dried at a temperature at which it is not gelatinized, a temperature exceeding 70°C is not preferable. The drying time depends on the drying temperature.

In the present invention, step (e) may be characterized by using one or more methods selected from the group consisting of natural drying, freeze drying, vacuum drying, and constant temperature-humidity drying, but is not limited thereto.

In the present invention, the gum may be characterized in that it is a natural gum or a derivative thereof of vegetable, microbial, animal polysaccharides and protein materials, preferably xanthan gum, guar gum, gum arabic and carboxymethyl cellulose (CMC) You can use The gum itself can be used with a high viscosity or a low gum. In addition, an ionic gum (ioninc gum) may be used, or a nonionic gum (unionic gum) may be used.

In the present invention, the step (a) may be characterized in that it is carried out by stirring the starch dispersion prepared by directly mixing the starch and the gum, or adding a gum solution prepared by adding the gum to distilled water to the starch.

In the present invention, it may be characterized in that 0.1 to 10% (w/w) of gum is added based on the starch in step (a). If the gum is added less than 0.1% (w/w), the amount of gum is too small compared to the starch, and the effect is insignificant, which is not preferable.If the gum is added in excess of 10% (w/w), the viscosity of the starch-gum mixture It is not preferable because it is very high and it is difficult to prepare a starch-gum mixture.

In another aspect, the present invention relates to a modified starch prepared according to the method for producing the modified starch.

The modified starch may be used as it is for food processing, or in some cases, other sugar types and food additives may be added to modify the starch.

In another aspect, the present invention relates to a food composition comprising the modified starch. The food may be selected from the group consisting of bread, noodles, sweets, sauces, sausages, beverages, and the like, but is not limited thereto.

The effect of modifying starch by each treatment step of the method for producing modified starch of the present invention was confirmed.

In one embodiment of the present invention, a starch gelatinization property (RVA, Newport Scientific Inst., Australia) experiment was conducted to confirm the thermal properties of the modified starch.

In one embodiment of the present invention, the result was confirmed using a microscope to confirm the degree of birefringence and content elution of the modified starch.

In one embodiment of the present invention, the result was confirmed using an electron microscope (SEM) to confirm the particle surface condition of the modified starch and the internal structure of the gel.

In one embodiment of the present invention, the result was confirmed using the TPA method in order to confirm the gel texture of the modified starch.

In one embodiment of the present invention, the cold-thaw stability of the modified starch was confirmed.

[Example]

Hereinafter, the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not construed as being limited by these examples. Therefore, it will be said that the practical scope of the present invention is defined by the appended claims and their equivalents.

Materials and methods

Starch

Corn starch and waxy corn starch were obtained from Samyang Genex Co., Ltd. (Korea), and potato starch and tapioca starch were obtained from Seoan Co., Ltd. (Korea) and Daesang Co., Ltd. (Korea), respectively, and used for the experiment.

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Xanthan (XT) (Keltrol, The Nutrasweet Kelco Company, USA), guar gum (GG) (Lotus Gum and Chemicals, India), gum arabic (GA) (The Gum Arabic Company, Sudan), and carboxymethyl cellulose (CMC) (Showa Chemicals, Japan).

Example 1: Preparation of modified starch

1-1: Preparation of modified starch

(1) Ungelatinized starch dispersions such as general corn (NCS), waxy corn (WCS), potato (PS) and tapioca (TS) (60°C for general corn and waxy corn, 55°C for potato and tapioca) Heated at (hereinafter referred to as'H').

(2) After heating, it was cooled in a refrigerator for 12 hours (hereinafter referred to as'HC').

(3) After cooling, it was frozen for 12 hours in a freezer (-20°C) and then thawed at room temperature (25°C) for 1 hour (hereinafter referred to as'HCFT').

After the processes (1), (2) and (3) were completed, the starch dispersion was dried using a 45 degree dry oven. The dried starch was pulverized into powder and used in future experiments.

1-1-1: Setting of heating temperature

The final gelatinization temperature of each natural starch was measured through DSC. Heat treatment was performed at a temperature lower than the measured final gelatinization temperature.

As a result of observing the properties of potato starch (PS) according to the heating temperature (natural starch, 25°C, 75°C and optimal heating temperature (35 to 70°C)), heating at 25°C has a difference in properties from natural starch. There was almost no denaturation effect, and when heated at 75°C, the viscosity was very low compared to natural starch (PV, FV), and the degree of aging after gelatinization was also very high (SV) compared to natural starch. When heated at the optimum heating temperature (35 to 70 ℃), it was confirmed that the best gelatinization properties were displayed (Table 1).

In addition, when the starch is gelatinized, the birefringence (FIG. 1) of the starch disappears, and when heated at an optimum heating temperature, a clear cross-shaped birefringence can be confirmed (FIG. 2).

1-1-2: Setting of heating time

When the starch solution was heated for 30 minutes to 12 hours, it was confirmed that the starch particles were sufficiently swelled.

As a result of observing the properties of general corn starch (NCS) according to the heating time (natural starch, 30 minutes, 14 hours and optimal heating time (30 minutes to 12 hours)), starch stability compared to natural starch when heated for 30 minutes It was confirmed that this improved (BV), and the degree of aging after gelatinization was lower than that of natural starch (SV). When heated for more than 12 hours, the viscosity was very low compared to natural starch (PV, FV), starch stability during gelatinization was very low (BV), and the degree of aging after gelation was also very high (SV) compared to natural starch. . When heated at the optimum heating time (30 minutes to 12 hours), it was confirmed that the best gelatinization properties were displayed (Table 2).

As the heating time increases, the amylose of the starch particles is more eluted and more water molecules can enter the starch particles, so the starch denaturation effect is great.However, if the heating time exceeds 12 hours, the water evaporates due to heat and the possibility of starch gelatinization increases. Therefore, it is not desirable. When heated for more than 12 hours, it was confirmed that the clear cross-shaped birefringence of natural starch disappeared (FIG. 3).

1-2: Characteristics of the prepared modified starch

1-2-1: Surface conditions, birefringence and elution of internal contents of control starch and modified starch particles

After passing through the processes (1), (2) and (3), observation was made using a microscope (light microscopy, CX40-32J02/CX-POL, Olympus, Tokyo, Japan). It was confirmed that the birefringence of all the modified starches produced in each treatment step appeared clearly.In the case of HCFT, the contents of the starch inside were more than natural starch (control starch, native, untreated starch), and H and HC. It was confirmed that the elution degree was higher (Figs. 2 and 4).

The surface of the starch particles modified by the above (1), (2) and (3) treatments was performed using an ultra-high resolution scanning electron microscope (HR-SEM, Hitachi SU-70, Tokyo, Japan). And confirmed.

It was confirmed that the surface of natural starch was very smooth. In the case of corn starch (WCS and NCS), it was confirmed that the number of pores increased as the depth increased by the treatment of each step, especially on the surface of the starch particles treated with HCFT. In the case of waxy corn starch (WCS), it was confirmed that the surface of the particles was damaged and the particles were broken by the treatment in each step. Based on this, it could be assumed that the gelatinization viscosity of the modified waxy corn starch (WCS) was very low. In addition, it was confirmed that potato starch (PS) and tapioca starch (TS) form clusters among starch particles by treatment in each step, and in particular, starch particles after HCFT treatment show a shape that surrounds the surface of the particles more clearly. Could be (Fig. 5).

1-2-2: Paste viscosity of control starch and modified starch

The paste viscosity of natural starch (control starch, native, untreated starch), and the modified starch prepared after each of the above treatment steps is at a concentration of 7.0% (2.1 g in a total of 30 g) with a rapid viscoanalyzer (Rapid Viscoanalyzer, RVA). , Newport Scientific Inst., Australia). The basic procedure (No. 1) provided by the RVA manufacturer (initial and final temperature was 50°C, maintained at 95°C for 3 minutes, total analysis time of 15 minutes) was used.

In the case of H, the PV (highest viscosity), BV (lowest viscosity) and SV (differential viscosity) values of the four starches used were all decreased compared to the control natural starch, and in particular, potato starch (PS) and It was confirmed that the FV (final viscosity) value of tapioca starch (TS) was significantly increased compared to the control natural starch.

In the case of HCFT, it was confirmed that the highest PV (highest viscosity) value, the lowest BV (lowest viscosity), and SV (differential viscosity) values were displayed.

The values of BV (lowest viscosity) and SV (differential viscosity) refer to the stability of the starch particles against heat and agitation (shear), and the low value means that the degree of cracking of the particles during the heating process is low. Among the four types of starch used, it was confirmed that the BV (lowest viscosity) value of potato starch decreased the most.

The SV (cooling viscosity) value means aging. As for the three starches excluding waxy corn starch (WCS), it was found that the SV (different viscosity) value decreased by each treatment, and it was confirmed that each treatment suppressed the aging degree of the starch. In particular, it was confirmed that HCFT showed the lowest degree of aging.

In the case of HCFT, more changes were shown in gelatinization properties. It was confirmed that the FV (final viscosity), significantly lower BV (lowest viscosity), and SV (differential viscosity) were significantly higher than those of H and HC (FIG. 6).

1-2-3: Texture of control starch and modified starch gel

The texture of the starch gel was measured using TA (Texture Analyzer, TA-XT2, Stable Micro Systems, Surrey, UK). Among the four types of starch used, the remaining three types of starch excluding waxy corn starch (WCS) showed a large difference in the texture of the gel of the modified starch prepared by each treatment. By each of the above treatments, not only the hardness and springiness of the starch gel, but also cohesiveness and chewiness were greatly improved, and among the four types of starch used, potato starch (PS) has the largest gel texture. Showed change. In particular, it was confirmed that the texture of the gel of the modified starch prepared by HCFT was most improved. Cohesiveness indicates the stability of the structure of the starch gel, elasticity indicates elasticity when subjected to deformation, and indicates the ability of a material to absorb energy when energy is released, that is, resistance to deformation. By confirming that the structure of the gel of the modified starch prepared by HCFT is the most stable and the ability to resist deformation is the best, it was confirmed that the storage stability of the starch gel was the most excellent (table 3). .

1-2-4: Starch amylose elution and total sugar test

Starch amylose elution amount and total sugar by each treatment according to Example 1-1 were confirmed. According to the phenol-H ₂ SO ₄ method, the total sugar of natural starch and potato starch (PS) treated at each step was identified, and the blue value of the leached amylose of the natural starch and potato starch (PS) treated at each step was determined. As a result of the measurement, it was confirmed that the elution amount of amylose in the starch particles was higher than that of all natural starch according to the treatment at each step (Figs. 7 and 8), which means that each starch denaturation step is effective. When a large amount of amylose in the starch particles is eluted, more water molecules can enter the starch particles, so that the water molecules turn into ice crystals during freezing, which can cause large internal denaturation of the starch particles.

Example 2: Preparation of modified starch (addition of gum)

2-1: Preparation of modified starch

Based on the results of Example 1, potato starch (PS) having the best properties of modified starch among the four types of starch used was selected, and a future experiment was conducted using it as a natural starch control.

After preparing a starch-gum mixture, the same denaturation method as in Example 1-1 was performed:

(1) The starch-gum mixture was heated at an ungelatinized temperature (potato starch 55° C.) for 1 hour and then cooled in a refrigerator for 12 hours (hereinafter referred to as “HC”).

(2) After cooling, it was frozen for 12 hours in a freezer (-20°C) and then thawed at room temperature (25°C) for 2 hours (hereinafter referred to as'HCFT').

After the above (1) and (2) processes were completed, the starch-gum mixture was dried using a dry oven at 45°C. The dried starch-gum mixture was pulverized into powder and used in future experiments.

In addition, in the first control group, starch and gum were mixed according to the ratio and then immediately dried in a dry oven (hereinafter referred to as'mix-dry'). The second control group prepared a starch-gum mixture and then immediately cold-thawed without heat treatment in order to confirm the essentiality and importance of the starch heating step (hereinafter referred to as'FT'). The third control group prepared a starch dispersion without adding gum and then immediately cold-thawed without heat treatment (hereinafter referred to as'FT').

When gum is added, in order to increase the efficiency of starch and gum, 0.1 to 10% (w/w) of gum based on starch is slowly added to distilled water that is being stirred strongly, and then starch is added to the gum solution and the mixture is brought to room temperature. Stirring to prepare a starch-gum mixture. The gum may be used directly in the form of particles, but in this experiment, a starch-gum mixture prepared as described above was used.

2-1-1: Setting of heating temperature

The final gelatinization temperature of the starch-gum mixture was measured by DSC. Heat treatment was performed at a temperature lower than the measured final gelatinization temperature.

When heated at the optimum heating temperature (35 to 70°C) of potato starch (PS), it was confirmed that the best gelatinization properties were exhibited.

In addition, when the starch is gelatinized, the birefringence (FIG. 9) of the starch disappears, and when heated at an optimum heating temperature, a clear cross-shaped birefringence can be confirmed (FIG. 10).

2-1-2: Setting the heating time

When the starch-gum mixture was heated for 30 minutes to 12 hours, it was confirmed that the starch particles were sufficiently swollen.

When heated at the optimum heating time (30 minutes to 12 hours), it was confirmed that the best gelatinization properties were displayed.

As the heating time increases, the amylose of the starch particles is more eluted, so that more gum and water molecules can enter the starch particles, so the starch denaturation effect is great, but if heated for more than 12 hours, the water evaporates due to heat, and starch gelatinization is possible This is not desirable because it increases. When heated for more than 12 hours, it was confirmed that the clear cross-shaped birefringence of natural starch disappeared (FIG. 11).

2-2: Characteristics of the prepared modified starch

2-2-1: Degree of elution of contents inside control starch and modified starch particles

The degree of elution of the contents inside the particles of the modified starch prepared in Example 2-1 was confirmed using a microscope (CX40-32J02/CX-POL, Olympus, Tokyo, Japan). When the gum was added, it was confirmed that the internal state was quite transparent compared to the case where the gum was not added. It is considered that this may be because the starch particles were coated by the addition of the gum, or because the contents in the starch particles were further eluted out by each treatment action. Therefore, it could be predicted that the starch particles were coated by the addition of the gum, thereby improving the thermal stability. It was confirmed that the difference according to the addition ratio and type of gum was not large (FIGS. 10 and 12 ).

2-2-2: Surface observation of control starch and modified starch particles

The surface of the prepared modified starch was confirmed using an ultra-high resolution scanning electron microscope (HR-SEM, Hitachi SU-70, Tokyo, Japan).

In the case of FT (third control group), it was confirmed that the starch particles were broken after treatment. Accordingly, it was confirmed that the starch particles were damaged and cracked by the pressure generated during the freezing process when immediately frozen without starch pretreatment (heating). FT (third control) starch photographed at 1.0K exhibited a large lump form in which cracked particles were collected. It is believed that this may be due to the aggregation of starch amylose, amylopectin, and broken starch particles inside as the starch particles are broken. Accordingly, it was confirmed that starch stability and gel storage stability were low.

In the case of FT (second control), the starch particles did not crack regardless of the addition ratio and type of gum, but it was confirmed that the starch particles were deformed. It is believed that the gum is coated on the surface of the starch particles, so that the starch particles are not significantly damaged due to the pressure generated during the freezing process, and only the particle shape is deformed.

In the case of mix-dry, it was confirmed that small peels were formed on the surface of the starch particles regardless of the addition ratio and type of gum. This could be judged to be a phenomenon occurring during the drying process by coating the gum or a mixture of the gum and the eluted amylose on the surface of the starch particles. In addition, it was confirmed that the surface conditions of the starch particles treated by mixing-drying with HC were similar.

Most interestingly, in the case of the HCFT-treated starch, it was confirmed that the particle surface was very smooth, as in the natural starch of Example 1-1 (natural starch control without any treatment). This confirmed that the gum was located not only on the surface of the starch particles but also inside the particles. During the treatment process, especially during the freezing process, the force generated by the gum placed in the particles to the outside due to resistance to freezing pressure and the force received by the starch particles by the low temperature during the freezing process are similar, so that the starch particles form a smooth surface without deformation It was confirmed that high particle stability was shown (FIG. 13).

2-2-3: control starch and modified starch Gel Internal structure

The gel interior of the prepared modified starch was confirmed using an ultra-high resolution scanning electron microscope (HR-SEM, Hitachi SU-70, Tokyo, Japan). Compared to the natural starch of Example 1-1 without the addition of gum (natural starch control without any treatment), HC and HCFT and the FT of Example 2-1 (third control), the gel of modified starch with the addition of gum It was confirmed that the internal structure was much denser and harder regardless of the type of gum, and accordingly, it was confirmed that the storage stability of the gel of the modified starch prepared by adding the gum was very high.

In addition, it was confirmed that the internal structure of the gel to which 0.3% of the gum was added was denser and that it had a much smaller cell than the starch gel to which 0.1% of the gum was added. It was confirmed that the gel of the modified starch treated with HCFT by adding 0.3% gum showed the most stable internal structure (FIG. 14).

2-2-4: control starch and modified starch Paste Viscosity

The paste viscosity of the control starch and modified starch was measured using a rapid viscoanalyzer (Rapid Viscoanalyzer, RVA, Newport Scientific Inst., Australia) at a concentration of 7.0% (2.1 g in a total of 30 g). The basic procedure (No. 1) provided by the RVA manufacturer (initial and final temperature was 50°C, maintained at 95°C for 3 minutes, total 15 minutes analysis time) was used.

Regardless of the type of gum, in the case of Mix-dry, HC, HCFT and FT (the second control) with the addition of gum, the natural starch control of Example 1-1 without the addition of the gum, HC and HCFT and Example 2-1 Compared to the FT (third control) of, it was confirmed that the BV (dropping viscosity), and SV (differential viscosity) values decreased, and the FV (final viscosity) value increased. Therefore, it was confirmed that when the gum was added, the aging inhibitory power was higher and the resistance to heat or agitation was higher than when the gum was not added.

In addition, when 0.1% of the gum was added, it was confirmed that PV (highest viscosity), BV (dropping viscosity), and SV (differential viscosity) values were lower than when 0.3% of gum was added. When 0.1% gum was added and when 0.3% gum was added, the FV (final viscosity) value of the modified starch did not show a significant difference.

In particular, the HCFT of Example 2-1 showed the most change, compared to the case of other treatments, higher FV (final viscosity) and PV (maximum viscosity) and lower BV (dropping viscosity) and SV (differential viscosity). Values are shown.

Through this, it was confirmed that gelatinization properties of the modified starch were improved by adding gum, and in particular, the HCFT of Example 2-1 had the most excellent effect. This is a phenomenon caused by the coating ability of the gum, the starch-water-gum-processing four-dimensional interaction (Table 4).

2-2-5: control starch and modified starch Gel texture

The texture of the starch gel was measured using TA (Texture Analyzer, TA-XT2, Stable Micro Systems, Surrey, UK). In the case of Mix-dry, HC, HCFT and FT (second control) with the addition of gum, the hardness and elasticity of the starch gel, as well as the cohesiveness and chewiness, were significantly improved than when the gum was not added, and in particular HCFT of Example 2-1 In the case of, it was confirmed that the gel properties of the modified starch were most improved. As a result, it was confirmed that the quality improvement effect of the starch gel was greater when the gum was added compared to the case where the gum was not added.

In particular, in the case of Mix-dry, HC, HCFT and FT (the second control group) with gum, the HCFT showed the highest hardness value and chewiness after adding xanthan gum (XT) and gum arabic (GA). Done. In addition, the highest starch gel quality was obtained when 0.3% of xanthan gum and gum arabic were added. When performing the same treatment, when the gum was added, it was confirmed that the gel of the prepared modified starch exhibited superior and stable gel texture compared to the case where the gum was not added (Table 5).

2-2-6: control starch and modified starch Gel Storage stability (during storage)

In the case of Mix-dry, HC, HCFT, and FT (the second control group) to which gum was added, it was confirmed that the degree of syneresis during storage of the gel was significantly lower than when the gum was not added. As a result, it was confirmed that high storage stability was shown.

In the case of the natural starch control group, when one cold-thawed time showed 56.37% syneresis, and when 2-5 times cold-thawed, it showed high syneresis of 58.31%, 63.84%, 69.85% and 72.22%, respectively. Therefore, it was confirmed that the storage stability was very low in the case of the natural starch control group.

In the same treatment process, when comparing the case with the addition of persimmon and the case without the addition of persimmon, it was confirmed that the addition of the gum showed a remarkably low syneresis phenomenon.

In addition, when xanthan gum (XT) was added, the syneresis% was the highest until 1-5 times of cold-thawing, and CMC and gum arabic (GA) showed similar syneresis%, but guar gum had the lowest syneresis%. It was confirmed that it was shown. As a result of observing the increase in syneresis until 1-5 times of cold-thawing, it was confirmed that xanthan gum was the lowest and guar gum was the highest, and in particular, the syneresis percentage was the lowest in the case of HCFT treatment.

In one cold-thaw, xanthan gum is 37.19% (0.1% gum is added)-32.15% (0.3% gum is added), CMC is 32.04% (0.1% gum is added)-27.38% (0.3% gum is added), gum ara Big was 30.00% (added 0.1% gum) -20.00% (added 0.3% gum), guar gum showed 15.02% (added 0.1% gum)-16.61% (added 0.3% gum), and 5 times cold- When defrosted, xanthan gum 47.64% (0.1% gum added)-43.91% (0.3% gum added), CMC 47.52% (0.1% gum added)-43.09% (0.3% gum added), gum arabic 46.41% (0.1% gum addition) -42.98% (0.3% gum addition), guar gum 43.88% (0.1% gum addition) -40.13% (0.3% gum addition) (Table 6).

As described above, specific parts of the present invention have been described in detail, and it is obvious that these specific techniques are only preferred embodiments for those of ordinary skill in the art, and the scope of the present invention is not limited thereby. something to do. Accordingly, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (13)

(a) preparing a starch-gum mixture by adding 0.2 to 0.4% (w/w) of gum based on the starch to the starch containing amylose;
(b) heating the starch-gum mixture at a swelling temperature of 55 to 60°C at which the starch-gum mixture is lower than the gelatinization temperature of the starch for 30 minutes to 12 hours to induce elution of the amylose;
(c) cooling after heating in step (b);
(d) after cooling in step (c), freezing, and thawing at a temperature lower than the gelatinization temperature of the starch; And
(e) after the thawing in step (d), drying at a temperature lower than the gelatinization temperature of the starch,
The step (d) is frozen for 30 minutes to 12 hours and thawed at a temperature of 20 to 30°C,
A method for producing a modified starch having physical properties different from the starch as the amylose eluted in the step (b) is recombined by the steps (c) to (e). The method of claim 1, wherein the starch is at least one selected from the group consisting of corn starch, waxy corn starch, potato starch, and tapioca starch. delete delete delete The method of claim 1, wherein the concentration of the starch-gum mixture in step (b) is 10 to 60% (w/w). The method of claim 1, wherein the step (e) is dried at a temperature of 25°C to 70°C. The method of claim 1, wherein the step (e) uses at least one method selected from the group consisting of natural drying, freeze drying, vacuum drying, and constant temperature-humidity drying. The method of claim 1, wherein the gum is at least one selected from the group consisting of xanthan gum, guar gum, gum arabic, and carboxymethyl cellulose. The method of claim 1, wherein the step (a) is performed by stirring the starch dispersion prepared by directly mixing starch and gum or adding a gum solution prepared by adding gum to distilled water to the starch. Way. delete Modified starch prepared by the method of claim 1. A food composition comprising the modified starch of claim 12.

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