KR102341338B1 - Method for preparing clean label starchs by submerged UV irradiation and clean label starchs by the method - Google Patents

Abstract

The present invention relates to a method for preparing clean-label starch by submerged UV irradiation treatment and to the clean-label starch prepared by the above method. Specifically, the present invention includes the steps of: a) preparing a raw starch dispersion; b) irradiating ultraviolet rays to the raw starch dispersion of step a); and c) recovering and drying the raw starch dispersion irradiated with ultraviolet rays. The clean label starch prepared by the method of the present invention can improve the solubility, swelling power, gelatinization properties, paste viscosity, acid resistance, heat resistance or shear resistance of raw starch by irradiating the raw starch dispersion with ultraviolet light using a submerged UV lamp. Therefore, it is possible to manufacture a starch material with improved physical functionality in an eco-friendly way, and has the effect of providing a new clean label starch material that can replace existing chemically modified starches.

Description

Method for preparing clean label starch by submerged UV irradiation and clean label starch prepared by the method

The present invention relates to a method for producing clean label starch by submerged UV irradiation treatment, and to a clean label starch material produced by the method.

Foods such as grains, beans, and beans containing starch are used as a source of carbohydrates, which are one of the main nutrients for humans. Starch separated from starchy raw materials has different properties depending on the type of raw material, the presence or absence of chemical modification, starch concentration, cooking process (temperature, pH, heating time, shearing time, strength), and the presence of other ingredients or additives. It is used in various foods in the form of modified starch through chemical treatment. In particular, among commercial starches, waxy corn starch that does not contain amylose or contains a trace amount is stabilized for food and has a texture, so it is used as a basis for modified starch. In addition, starch is a renewable resource and has the advantages of being non-toxic, easy to obtain, inexpensive, and an eco-friendly material. It is used in various industrial fields such as coating and sizing of

In the past, important factors in consumer's food selection were first, intake and supply of nutrients, and then taste and price. However, important factors in today's food consumption patterns have shifted from taste and price to health, sustainability and convenience. Consumer interest in the ingredients used in food consumed in daily life is increasing due to this change in food selection trends. .

Natural starch without chemical treatment has useful properties such as hydrophilicity, biodegradability, and gelation. However, since it is unstable to high heat and mechanical shear, there is a problem in that the viscosity may be lost and the workability is deteriorated. In addition, the aging process that occurs after starch gelatinization causes deterioration of product quality. For this reason, natural starch in the industrial process does not exhibit the physicochemical properties necessary for the production of products such as chemically modified starch.

In recent years, studies on clean label starch materials to replace chemically modified starch have been actively conducted in the United States and Europe, and some are being commercialized and used. Currently, clean label starch materials commercialized in the United States and Europe are either manufactured by spray drying at the same time as raw starch preference treatment, or by drying after preference treatment and repeated freezing and thawing treatment. However, the clean label starch materials developed so far are only used in limited processed foods because it is possible to replace only a small part of the physical functionality of chemically modified starch.

On the other hand, UV irradiation technology is eco-friendly and known as an energy-saving technology, so it is used as a photocatalyst for removing contaminants from wastewater, controlling microorganisms in medical devices and pharmaceutical products, and synthesizing plastic materials. It is used only limitedly, and very few studies have been conducted on the effect of UV irradiation treatment on raw starch. Depending on the wavelength and intensity of UV irradiation, the reaction of production of dextrin, monosaccharides and oligosaccharides, water and carbon dioxide from starch was confirmed, or UV Studies have reported that the viscosity of irradiated starch decreased, and it has been reported that UV irradiation can change the mechanical properties of raw starch by complex surface oxidation, changes in matrix crystallinity, and changes in interfacial decomposition. have.

However, a small number of previously conducted studies have shown the effect of UV irradiation treatment on raw starch with results obtained by stacking dried raw starch and installing a UV lamp on it and performing UV irradiation treatment (dry UV irradiation treatment). It has not been clearly identified, and changes in the physical functionality of starch particles are limited because all starch particles are not treated with ultraviolet radiation. Until now, commercialization of starches treated with UV irradiation has not been achieved.

Therefore, it is necessary to develop a technology capable of manufacturing a new clean label starch material that can replace the physical functionality and chemically modified starch of raw starch by overcoming the limitations of the existing dry UV irradiation treatment.

Korean Patent Publication No. 1996-0007618 Republic of Korea Patent Publication 10-2019-0042944

Accordingly, the present inventors found that when the raw starch dispersion is treated with wet UV using an immersion type UV lamp, a clean label starch material with improved physical functionality compared to raw starch and physical functionality corresponding to chemically modified starch can be manufactured. By confirming, the present invention was completed.

Accordingly, an object of the present invention is to provide a method for preparing clean label starch by irradiating a raw starch dispersion with ultraviolet rays using an immersion ultraviolet lamp.

Another object of the present invention is to provide a clean label starch prepared by the method of the present invention.

In order to achieve the object of the present invention as described above, the present invention comprises the steps of: a) preparing a raw starch dispersion; b) irradiating ultraviolet rays to the raw starch dispersion of step a); and c) recovering and drying the raw starch dispersion irradiated with ultraviolet rays.

In one embodiment of the present invention, the raw starch dispersion in step a) is prepared by mixing raw starch and distilled water, wherein the raw starch is added in an amount of 0.5 to 30 wt% based on the total wt% of the raw starch dispersion. it could be

In one embodiment of the present invention, the raw starch may be cereals, beans or documents.

In one embodiment of the present invention, the cereals are corn, wheat or rice, the beans are peas, lentils or chickpeas, and the document may be potatoes, sweet potatoes or tapioca.

In one embodiment of the present invention, the step of irradiating the UV light is performed using an immersion type UV lamp for 6 to 24 hours with an UV irradiation intensity of ^{7.85 to 23.55 mW/cm 2 at a temperature of 5 to 50 ° C.} it could be

In one embodiment of the present invention, the ultraviolet rays may be ultraviolet C (UV-C).

In one embodiment of the present invention, the step of recovering and drying the raw starch dispersion in step c) includes recovering the raw starch dispersion irradiated with ultraviolet rays by centrifugation and drying at a temperature of 40 to 50° C. Then, it may be obtained by grinding and passing through a mesh of 50 to 70 mesh.

The present invention also provides a clean label starch prepared by the method of the present invention.

The clean label starch prepared by the method of the present invention can improve the solubility, swelling power, gelatinization properties, paste viscosity, acid resistance, heat resistance or shear resistance of raw starch by irradiating the raw starch dispersion with ultraviolet light using a submerged UV lamp. Therefore, it is possible to manufacture a starch material with improved physical functionality in an eco-friendly way, and has the effect of providing a new clean label starch material that can replace existing chemically modified starches.

1 is a schematic diagram showing a method for manufacturing a clean label starch material treated with wet UV irradiation using a submerged UV-C lamp according to the present invention.
2 shows the results of analyzing the viscosity properties of pastings for commercially available chemically modified starches such as hydroxypropyl starch, acetyladipic acid starch, starch acetate, and phosphate crosslinked starch.
3 shows the results of analyzing the paste viscosity characteristics of clean label starches prepared by treating various types of starches with wet UV irradiation in an embodiment of the present invention.
4 is a photograph showing a photograph and a structural diagram of an immersion type ultraviolet lamp used in an embodiment of the present invention.
5 is a photograph showing a double jacket container used in an embodiment of the present invention.

The present invention is characterized by providing a new method for manufacturing a clean label starch material having improved physical functionality compared to raw starch and having physical functionality corresponding to chemically modified starch. Provided is a method for preparing clean label starch with improved physical functionality, comprising the step of treating a raw starch dispersion with wet UV rays.

In the present invention, the 'native starch' is extracted from starchy crops (grains such as corn, rice, wheat, and barley, potatoes, sweet potatoes, cassava, hemp, etc., and beans, such as peas, chickpeas, and kidney beans). It refers to granular starch that has undergone a purification process to remove fibers and proteins, and refers to starch that has not undergone any physical, enzymatic or chemical treatment.

In addition, the 'clean label' refers to a trend that describes only raw materials classified as food raw materials other than chemically synthesized and natural food additives in the label of processed food. Therefore, clean label food materials are defined as those manufactured by applying processing technology that anyone can know without using chemical synthetic products when manufacturing food materials.

In addition, the clean label starch material can be defined as 'functional native starch', which does not use chemically synthesized reactants and additives used in the production of chemically modified starch, and is processed through physical and enzymatic treatment. It is a starch material that has properties corresponding to the physical functionality of chemically modified starch, and is not classified as a food additive (E number is not assigned in the EU) and is a starch material that is recognized as a food ingredient. For example, hydroxypropyl starch prepared using waxy corn starch is classified as a chemically synthesized additive and is labeled as “modified starch” on the label of processed food, whereas clean-label waxy corn starch is only labeled as “ waxy corn starch”. is displayed In other words, waxy corn starch is raw starch and means that it is a food ingredient.

Specifically, the manufacturing process of clean label starch with improved physical functionality provided by the present invention is shown as a schematic diagram in FIG. 1 , and the specific details of the manufacturing method are as follows.

a) Steps: raw starch of dispersion Manufacturing (S1)

First, a dispersion of raw starch is prepared. As raw materials for raw starch that can be used in the present invention, cereals, beans, and documents can be used, and waxy starch, semi-stick starch, general starch, and high amylose starch according to the amylose content of the starch can also be used.

The type of the cereal is not limited thereto, but corn, wheat or rice may be used, and the type of the bean may be, but not limited to, peas, lentils or chickpeas may be used, and the documents include Although not limited, potatoes, sweet potatoes, and tapioca may be used.

The raw starch dispersion may be prepared by mixing raw starch with purified water, and in this case, the raw starch may be prepared by adding 0.5-30% by weight based on the total weight% of the mixture with purified water. When the addition amount of the raw starch exceeds 30%, there is a problem in that the improvement of the physical functionality of the raw starch by wet UV irradiation is rather inhibited. There is a problem that the function of starch cannot be derived.

b) Step: Wet UV irradiation (S2)

After the raw starch dispersion is prepared by step a), a wet UV treatment is performed next. To this end, the raw starch dispersion is added to a container, and the temperature is controlled while stirring in a double jacket container maintained at a temperature of 5 to 50°C. Accommodating the raw starch dispersion in a double-jacketed container where the temperature can be maintained is that the operating temperature of the submerged UV lamp used for wet UV treatment is less than 50 °C, and the temperature of the raw starch dispersion is continuously maintained during UV irradiation treatment. If the temperature exceeds 50° C., the lifespan of the UV lamp may be shortened and malfunctions may occur. Since raw starch is gelatinized and the viscosity of the raw starch dispersion is increased, there is a problem in that the effect of wet UV irradiation is lowered. On the other hand, when the temperature of the raw starch dispersion is maintained at less than 5° C., the viscosity of the raw starch dispersion may be relatively high, and thus the effect of the wet UV irradiation treatment may be lowered. Therefore, the temperature of the raw starch dispersion is preferably maintained in the suggested temperature range of 5 ~ 50 ℃.

In addition, the raw starch dispersion should be stirred in the container, preferably at a speed of 100 rpm so that the raw starch does not precipitate. If stirring at less than 100 rpm, raw starch precipitates during wet UV irradiation treatment, and the effect of wet UV irradiation treatment may be lowered. It is not possible to achieve uniform ultraviolet polarization.

In addition, the diameter and height of the double-jacket container accommodating the raw starch dispersion may vary depending on the length of the submerged UV lamp and the intensity of UV irradiation. If it is shorter than this, the submerged UV lamp may be damaged by the stirring means, whereas if it is long, the wet UV irradiation treatment effect may be lowered.

Next, wet UV treatment is performed by immersing an immersion type UV lamp in the raw starch dispersion maintained at a constant temperature. Raw starch dispersion can be treated with an ultraviolet lamp irradiated in the air for air purification and surface sterilization of powdered food Therefore, the treatment efficiency is low, and the treatment time is 4 times longer than using an immersion type UV lamp. Therefore, it is preferable to irradiate the raw starch dispersion with ultraviolet rays using an immersion-type ultraviolet lamp that surrounds the ultraviolet lamp with a quartz tube so that liquid objects do not directly touch the ultraviolet lamp. The submerged UV lamp includes UV-A, UV-B, and UV-C lamps, but the UV-A and UV-B lamps are ineffective in improving the physical functionality of raw starch. Therefore, it is preferable to use an immersion type UV-C lamp for UV treatment of the raw starch dispersion according to the present invention.

Ultraviolet irradiation using the submerged UV-C lamp can be treated with an ultraviolet irradiation intensity of 7.85 to 23.55 mW/cm2. The submerged UV-C lamp used for wet UV treatment can use any commercially available irradiation energy, and the UV irradiation intensity can be changed according to the diameter and depth of the double-jacketed container containing the raw starch dispersion. have. UV irradiation intensity can be determined by the following formula.

<Formula>

Here, E is the energy (W) of the submerged UV lamp, L is the depth (cm) of the double jacket container, ri is the radius (cm) of the submerged UV lamp, and ro is the inner diameter (cm) of the double jacket container. For example, if a 12 W submersible UV lamp (radius 2.5 cm) is applied to a double-jacketed container with a depth of 25 cm and an inner diameter of 10 cm, the UV irradiation intensity can achieve 14.13 mW/cm2. On the other hand, when treated at a UV irradiation intensity lower than 7.85 mW/cm2, the improvement of the physical functionality of raw starch is negligible. can't do it Therefore, it is desirable to select and process an appropriate irradiation intensity according to the chemically modified starch to be replaced in the range of the suggested ultraviolet irradiation intensity.

Furthermore, the raw starch dispersion is subjected to UV irradiation treatment for 6 to 24 hours at a given temperature and UV irradiation intensity while stirring. If the duration of UV irradiation is less than 6 hours, it is not different from the physical properties of untreated raw starch that has not been irradiated with UV light. It becomes impossible to achieve, and there is a difficult problem in recovering the wet-ultraviolet treated starch material. Therefore, it is preferable to irradiate the wet UV irradiation treatment for 6 to 24 hours.

c) step: clean label Recovery of starch material (S3)

The starch obtained in step b) is recovered through centrifugation, dried at a temperature of 40-50° C., pulverized, and passed through a 60 mesh sieve to obtain a clean label starch material according to the present invention. . On the other hand, when the drying temperature exceeds 50 ° C in the drying process, the drying time can be shortened, but the gelatinization of the starch material can proceed. contamination may occur. In addition, the dried starch material can be pulverized and passed through a 60 mesh sieve. If a sieve of a mesh higher than 60 mesh is used, the physical functionality of the starch material is not greatly affected, but when a sieve of less than 60 mesh is used, the starch material The particle size is too large, so it may not be well mixed with other raw materials or gelatinization may not occur sufficiently. Therefore, it is preferable to use at least a 60 mesh sieve when pulverizing and filtering.

As described above, the clean label starch material of the present invention with improved physical functionality can be prepared by the method described above.

Furthermore, the present inventors performed a paste viscosity analysis to confirm whether the physical functionality of the clean label starch prepared by the method of the present invention was improved. In this case, commercially available chemically modified starches such as hydroxypropyl starch, acetyladipic acid starch, starch acetate, and phosphoric acid crosslinked starch were used as controls.

As a result of the analysis, it was found that the clean label starch prepared by the method of the present invention has physical properties at a level almost similar to that of chemically modified starch on the market.

Therefore, these results indicate that the method for producing clean label starch using a submerged UV-C lamp devised in the present invention can modify the physical functionality of raw starch without chemical denaturation and is a new eco-friendly method that can improve physical properties. Could know.

Therefore, the clean label starch manufacturing method provided by the present invention is an eco-friendly physically modified starch that can improve the physical functionality of raw starch solubility, swelling power, gelatinization properties, paste viscosity, acid resistance, heat resistance or shear resistance without chemical modification. was found to be a new manufacturing method of

Hereinafter, the present invention will be described in more detail through examples. These Examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these Examples.

< Example 1>

By submerged UV irradiation treatment clean label manufacture of starch

First, to prepare a dispersion of raw starch, waxy corn, common corn, glutinous rice starch, non-glutinous rice starch, wheat starch, potato starch, sweet potato starch, and tapioca starch were prepared in powder form as raw materials for raw starch, and then each starch powder was prepared. Distilled water was added and mixed to prepare a raw starch dispersion. Then, for wet UV treatment of each raw starch dispersion, the dispersion was added to a double-jacketed container and a constant temperature was maintained while stirring. Thereafter, a submerged UV lamp (UV-C; purchased from Hansung UV Co., Ltd.) was immersed in the double-jacket container, and UV irradiation was applied to the raw starch dispersion under wet conditions. The submerged UV lamp used in the present invention is shown in FIG. 4 , and the double jacket container is shown in FIG. 5 . In addition, during UV irradiation treatment, the raw starch dispersion was stirred at a speed of 100 rpm so that UV irradiation proceeded. After the wet UV irradiation treatment was completed, the UV irradiation treated raw starch dispersion was recovered by centrifugation, dried at a temperature of 45° C., and passed through a 60 mesh sieve to obtain a clean label starch according to the present invention. . Table 1 below shows the content and UV irradiation treatment conditions used to prepare the dispersion according to the type of each raw starch according to the present invention.

In the table above, the “HS” condition represents the conditions that can replace the physical properties of the existing chemically modified starches (hydroxypropyl starch, starch acetate, and acetyladipic acid starch), and the “CS” condition is the condition that has been commercialized overseas. It refers to conditions that can replace clean label starch (Ingreion's Novation 2300).

< Experimental example 1>

pasting Viscosity Characterization

Pasting viscosity characteristics were analyzed using a rapid viscosity analyzer (RVA). The clean starch material (2.5 g, d.b) prepared in the present invention was directly weighed into an aluminum container, deionized water was added to make a total of 28 g, and then the starch material was dispersed using a spatula and a plastic rotating shaft to obtain a sample for RVA analysis. RVA was maintained at 50°C for 2 minutes, heated to 95°C at a heating rate of 12°C/min, maintained at 95°C for 2 minutes and 30 seconds, cooled to 50°C at a cooling rate of 12°C/min, and then cooled to 50°C The paste viscosity profile was obtained by holding for 2 minutes. During the paste viscosity analysis, the plastic rotating shaft was rotated at 160 rpm.

The results of the paste viscosity characteristics of the clean starches prepared by each starch type of Example 1 are shown in FIG. 3, and among the starch types, waxy corn starch was used as a raw material, and the UV irradiation intensity was 7.85-23.55 mW/cm2, and the treatment temperature was 5-50 degrees. Table 2 below shows the viscosity characteristics and profiles of waxy corn starch pastes according to wet UV irradiation treatment with a combination of , 6-24 hours. As shown in Table 2 below, the paste viscosity characteristics of raw starch were different according to each wet UV treatment condition.

< comparative example 1>

Paste viscosity analysis was performed on hydroxypropyl starch, acetyl adipic acid starch, starch acetate and phosphoric acid crosslinked starch, which are commercially sold chemically modified starches instead of the clean starch material prepared in the present invention. The same method was performed except that the method of 1 and only the type of starch was different, and the analysis results are shown in FIG. 2 .

As a result of comprehensive analysis, commercial chemically modified starch, hydroxypropyl starch, was prepared under the 16th condition of Table 2, UV irradiation intensity of 23.55 mW/cm ² , treatment time of 15 hours, and treatment temperature of 50° C. of the present invention. It was found that waxy corn clean label starch could be substituted, and acetyladipate starch ^{was prepared under the conditions of UV irradiation intensity of 7.85 mW/cm 2} , treatment time of 24 hours, and treatment temperature of 27.5° C. 6th condition in Table 2 was shown born that the clean-label starches of the present invention prepared by may be substituted, starch acetate is a UV irradiation intensity of 15.70 mW / cm ^2, treatment time 24 hours, treatment at a temperature of 50 ℃ the ninth condition of Table 2 It was found that the prepared clean label starch of the present invention can be substituted.

Furthermore, the inventors of the present inventors found ^{waxy corn under HS conditions of UV irradiation intensity 23.55 mW/cm 2} , treatment time 15 hours, treatment temperature 50° C. and UV irradiation intensity 15.7 mW/cm ² , treatment time 24 hours, treatment temperature 50° C. CS conditions. The paste viscosity analysis of the clean label starches of the present invention prepared by treating starch, common corn starch, glutinous rice starch, non-glutinous rice starch, wheat starch, potato starch, sweet potato starch, tapioca starch, chickpea starch and pea starch, respectively. carried out.

As a result, as shown in FIG. 3 , although the effect of UV irradiation treatment was different depending on the type of starch, both the HS and CS conditions showed a different pasting profile from that of the native starch. Could know. Specifically, when raw waxy corn starch was treated under the HS condition, the paste viscosity was increased more than twice that of raw waxy corn starch, which means that the swelling power of UV-irradiated waxy corn starch was increased. This property means that UV-irradiated waxy cornstarch can be used in processed foods where conventional waxy cornstarch acetate is used. In addition, when the CS condition was applied, the peak viscosity and the disintegration viscosity decreased, and the change in the paste viscosity was not as severe as in raw corn starch according to the temperature change. This characteristic satisfies the characteristics required for yoghurt and retort food, and means that it has a characteristic that can replace the existing clean label starch (Novation 2300) or low-cost starch. On the other hand, in the case of potato starch, two typical UV irradiation treatment conditions lowered the overall paste viscosity, and in particular lowered the peak viscosity and disintegration viscosity. This shows that the UV-irradiated potato starch possesses the property of improving the clogging or jamming phenomenon of the extruder caused by the rapid viscosity development of raw potato starch when extruding a mixture containing raw potato starch. it means.

Therefore, the method for producing clean label starch using the submerged UV-C lamp developed in the present invention improves the physical functionality of raw starch solubility, swelling power, gelatinization properties, paste viscosity, acid resistance, heat resistance or shear resistance without chemical modification. It was confirmed that it was an eco-friendly way to do it.

So far, with respect to the present invention, the preferred embodiments have been looked at. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (8)

a) preparing a raw starch dispersion;
b) irradiating ultraviolet rays to the raw starch dispersion of step a); and
c) recovering and drying the raw starch dispersion irradiated with ultraviolet light;
The step of irradiating the ultraviolet rays of step b) is performed using an immersion type ultraviolet lamp for 6 to 24 hours with an ultraviolet irradiation intensity of ^{7.85-23.55 mW/cm 2 at a temperature of 5 to 50° C. (UV-C)} A method for producing starch, a clean label, characterized in that for irradiating a. According to claim 1,
The raw starch dispersion of step a) is prepared by mixing raw starch and distilled water, wherein the raw starch is added in an amount of 0.5 to 30% by weight based on the total weight% of the raw starch dispersion. label) Starch manufacturing method. According to claim 1,
The raw starch is a method for producing a clean label starch, characterized in that it is cereals, beans or documents. 4. The method of claim 3,
The grain is corn, wheat or rice, the beans are peas, lentils or chickpeas, and the document is potato, sweet potato or tapioca. delete delete According to claim 1,
The step of recovering and drying the raw starch dispersion in step c) includes centrifuging the raw starch dispersion irradiated with ultraviolet rays to recover it, drying it at a temperature of 40 to 50° C., and then pulverizing it to a 50 to 70 mesh mesh. Characterized in that obtained by passing through, clean label (clean label) starch production method. delete

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