KR20240079520A - Manufacturing method of pregelatinized modified starch with excellent shear resistance - Google Patents
Manufacturing method of pregelatinized modified starch with excellent shear resistance Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 42
- 229920000881 Modified starch Polymers 0.000 title claims abstract description 30
- 239000004368 Modified starch Substances 0.000 title claims abstract description 23
- 235000019426 modified starch Nutrition 0.000 title claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 115
- 235000019698 starch Nutrition 0.000 claims abstract description 114
- 239000008107 starch Substances 0.000 claims abstract description 114
- 239000002002 slurry Substances 0.000 claims abstract description 57
- 239000003431 cross linking reagent Substances 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000004132 cross linking Methods 0.000 claims abstract description 16
- 238000006243 chemical reaction Methods 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical group [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 claims description 19
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 238000007796 conventional method Methods 0.000 abstract description 2
- 229920001592 potato starch Polymers 0.000 description 76
- 238000002360 preparation method Methods 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 14
- 239000000243 solution Substances 0.000 description 10
- 239000012153 distilled water Substances 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000007788 liquid Substances 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009499 grossing Methods 0.000 description 2
- 238000004148 unit process Methods 0.000 description 2
- 229920001685 Amylomaize Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
- C08B30/16—Apparatus therefor
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Crystallography & Structural Chemistry (AREA)
- Manufacturing & Machinery (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
본 발명은 (a) 전분 슬러리에 가교결합제를 첨가하고 혼합하여 가교결합제가 첨가된 전분 슬러리를 제조하는 단계; (b) 상기 가교결합제가 첨가된 전분슬러리를 140~200℃의 온도로 가열하여 가교결합 반응과 전분의 호화를 동시에 진행시키고 가교결합 전분 호화액을 제조하는 단계; 및 (c) 상기 가교결합 전분 호화액을 드럼드라이어 표면에 도포하고 건조하여 알파화 가교결합 전분 필름을 제조하는 단계를 포함하는 알파화 변성전분의 제조방법을 제공한다. 본 발명에 따른 알파화 변성전분의 제조방법은 습식 공정에 의한 전분의 변성 및 변성전분의 알파화로 이루어진 종래의 알파화 변성전분의 제조방법에 비해 전체 공정이 매우 간단하므로, 알파화 변성전분의 생산성을 향상시킬 수 있다. 또한, 본 발명의 제조방법을 사용하는 경우 내전단성이 우수하고 냉수 가용성인 알파화 변성전분을 제조할 수 있다.The present invention includes the steps of (a) adding a cross-linking agent to a starch slurry and mixing to prepare a starch slurry to which a cross-linking agent has been added; (b) heating the starch slurry to which the cross-linking agent has been added to a temperature of 140-200°C to simultaneously proceed with the cross-linking reaction and gelatinization of the starch, thereby preparing a cross-linked starch gelatinization solution; and (c) applying the cross-linked starch gelatinization solution to the surface of a drum dryer and drying it to produce a gelatinized cross-linked starch film. The method for producing gelatinized modified starch according to the present invention is very simple compared to the conventional method for producing gelatinized modified starch, which consists of denaturing starch and gelatinizing the modified starch through a wet process, so the productivity of gelatinized modified starch is improved. can be improved. In addition, when using the production method of the present invention, it is possible to produce gelatinized modified starch that has excellent shear resistance and is soluble in cold water.
Description
본 발명은 알파화 변성전분의 제조방법에 관한 것으로서, 더 상세하게는 내전단성이 우수한 알파화 변성전분을 간단한 단위공정의 조합만으로 제조하는 방법에 관한 것이다.The present invention relates to a method for producing pregelatinized modified starch, and more specifically, to a method for producing pregelatinized modified starch with excellent shear resistance using only a combination of simple unit processes.
알파화 전분(Pregelatinized starch)은 전분 슬러리를 가열하여 호화시킨 후 고온에서 탈수 및 건조하여 제조한 변성전분의 일종으로서, 냉수에 쉽게 분산되거나 용해되고 별도의 가열 없이도 사용할 수 있기 때문에 인스턴트 식품, 인스턴트 호료 등에 많이 이용되고 있고, 식품이나 공업 분야에서 그 사용이 증가하고 있다.Pregelatinized starch is a type of modified starch manufactured by heating and gelatinizing starch slurry, then dehydrating and drying at high temperature. It is easily dispersed or dissolved in cold water and can be used without separate heating, so it is used as instant food and instant grease. It is widely used in food and industrial fields, and its use is increasing.
전분을 알파화하는 방법으로는 제트쿠커(Jet cooker)로 전분 슬러리를 순간적으로 호화시키고 전분 호화액을 드럼건조기(Drum dryer)로 건조하는 방법, 전분을 물과 함께 압출기에 공급하고 고온 및 고압 조건에서 압출기에 통과시켜 호화 및 건조하는 방법, 또는 전분 호화액을 분무건조하는 방법 등이 있다. 이중 압출기를 이용한 전분 알파와 방법은 고압 조건에서 전분이 저분자화되고 그로 인해 제조된 알파화 전분의 점도 발현이 높지 않은 단점이 있다.Methods for gelatinizing starch include instantaneously gelatinizing the starch slurry with a jet cooker and drying the starch gelatinization with a drum dryer; supplying starch with water to an extruder and extruding under high temperature and pressure conditions. There is a method of gelatinizing and drying by passing it through an extruder, or a method of spray drying the starch gelatinization liquid. The starch alphawa method using a double extruder has the disadvantage that the starch becomes low-molecular-weight under high pressure conditions and, as a result, the viscosity of the produced alphar starch is not high.
한편, 제트쿠커를 통과하는 전분 슬러리는 스팀의 열에 의해 호화되고 기계적인 전단으로 팽윤된 전분 입자가 파괴되므로 내전단성이 약한 전분으로부터 제조된 알파화 전분은 점도 저하가 발생할 수 있다. 제트쿠커(Jet cooker)로 전분 슬러리를 순간적으로 호화시키고 전분 호화액을 드럼건조기(Drum dryer)로 건조하여 제조된 알파화 전분의 점도 저하를 막기 위해 원료 전분으로 변성전분의 일종인 가교결합 전분(Cross-linked starch)을 사용하는 방법이 있다.Meanwhile, the starch slurry passing through the jet cooker is gelatinized by the heat of steam and the swollen starch particles are destroyed by mechanical shear, so the viscosity of gelatinized starch manufactured from starch with weak shear resistance may occur. To prevent a decrease in the viscosity of the pregelatinized starch, which is produced by instantaneously gelatinizing the starch slurry with a jet cooker and drying the starch gelatinization with a drum dryer, cross-linked starch (a type of modified starch) is used as the raw starch. There is a method using cross-linked starch.
예를 들어, 미국 등록특허공보 제4219646호에는 전분 슬러리에 가교결합제인 트리메타인산나트륨(Sodium trimetaphosphate, STMP)을 첨가하고 소정의 pH 조건 및 온도 조건에서 반응시켜 가교결합 전분을 제조하고, 제조한 가교결합 전분을 물에 다시 현탁하여 가교결합 전분 슬러리를 제조한 후 여기에 가교결합제인 트리메타인산나트륨(Sodium trimetaphosphate, STMP)을 추가로 투입하고 드럼건조기를 이용하여 알파화 가교결합 전분을 제조하는 방법이 개시되어 있다. 상기 선행기술에 개시된 알파화 가교결합 전분 제조방법은 가교결합 전분을 알파화하는 공정 외에 가교결합 전분을 제조하는 별도의 습식공정을 필요로 하므로 공정이 복잡하고 생산성이 저하되는 문제가 있다.For example, in U.S. Patent Registration No. 4219646, sodium trimetaphosphate (STMP), a cross-linking agent, is added to starch slurry and reacted under predetermined pH and temperature conditions to prepare cross-linked starch. The cross-linked starch is resuspended in water to prepare a cross-linked starch slurry, and then sodium trimetaphosphate (STMP), a cross-linking agent, is added to the cross-linked starch and a drum dryer is used to produce gelatinized cross-linked starch. A method is disclosed. The method for producing gelatinized cross-linked starch disclosed in the prior art requires a separate wet process for producing the cross-linked starch in addition to the process for gelatinizing the cross-linked starch, so the process is complicated and productivity is reduced.
본 발명은 종래의 기술적 배경하에서 도출된 것으로서, 간단한 단위공정의 조합만으로 내전단성이 우수한 알파화 변성전분을 제조하는 방법을 제공하는 데에 있다.The present invention was derived from the conventional technical background and aims to provide a method for producing pregelatinized modified starch with excellent shear resistance only by combining simple unit processes.
본 발명의 발명자들은 전분 슬러리에 가교결합제를 첨가한 후, 제트쿠커 및 드럼드라이어로 구성된 알파화 설비에 투입하여 가교결합 반응과 전분 호화를 동시에 진행시키고 가교결합 전분 호화액을 건조시켜 알파화 가교결합 전분을 제조하였고, 상기 알파화 가교결합 전분의 내전단성이 우수하다는 점을 확인하고 본 발명을 완성하였다.The inventors of the present invention added a cross-linking agent to the starch slurry, then put it into a gelatinization equipment consisting of a jet cooker and a drum dryer to simultaneously proceed with the cross-linking reaction and starch gelatinization, and dried the cross-linked starch gelatinization solution to gelatinize the cross-linking. Starch was manufactured, and it was confirmed that the gelatinized cross-linked starch had excellent shear resistance, thereby completing the present invention.
상기 목적을 달성하기 위하여 본 발명은 (a) 전분 슬러리에 가교결합제를 첨가하고 혼합하여 가교결합제가 첨가된 전분 슬러리를 제조하는 단계; (b) 상기 가교결합제가 첨가된 전분슬러리를 140~200℃의 온도로 가열하여 가교결합 반응과 전분의 호화를 동시에 진행시키고 가교결합 전분 호화액을 제조하는 단계; 및 (c) 상기 가교결합 전분 호화액을 드럼드라이어 표면에 도포하고 건조하여 알파화 가교결합 전분 필름을 제조하는 단계를 포함하는 알파화 변성전분의 제조방법을 제공한다.In order to achieve the above object, the present invention includes the steps of (a) adding a cross-linking agent to a starch slurry and mixing it to prepare a starch slurry to which a cross-linking agent has been added; (b) heating the starch slurry to which the cross-linking agent has been added to a temperature of 140-200°C to simultaneously proceed with the cross-linking reaction and gelatinization of the starch, thereby preparing a cross-linked starch gelatinization solution; and (c) applying the cross-linked starch gelatinization solution to the surface of a drum dryer and drying it to produce a gelatinized cross-linked starch film.
상기 (a) 단계에서 전분 슬러리의 전분 건조중량 농도는 이후에 진행되는 전분의 호화 및 가교결합 전분 호화액의 이송을 원활하게 하는 측면을 고려할 때 25~40%(w/w)인 것이 바람직하고, 28~38%(w/w)인 것이 바람직하다. 또한, 상기 (a) 단계에서 전분 슬러리를 구성하는 원료 전분은 그 종류나 형태가 크게 제한되지 않으며, 예를 들어 옥수수전분, 찰옥수수전분, 감자전분, 고구마전분, 밀전분, 쌀전분, 타피오카전분, 사고전분(sago starch), 소검전분(sorghum starch), 고아밀로오스전분(예를 들어 아밀로오스 함량이 적어도 40 중량% 이상인 전분) 등에서 선택될 수 있고, 알파화 변성전분의 응용성을 고려할 때 감자전분인 것이 바람직하다. 또한, 상기 (a) 단계에서 전분 슬러리는 이후에 진행되는 전분의 가교결합 반응을 원활하게 하고 알파화 변성전분의 우수한 내전단성을 확보하는 측면을 고려할 때 가교결합제를 첨가하기 전에 pH가 7~11.5로 조절되는 것이 바람직하고, pH가 8~11로 조절되는 것이 바람직하다. 또한, 상기 (a) 단계에서 가교결합제의 첨가량은 크게 제한되지 않으며, 전분의 가교결합 반응을 원활하게 하고 알파화 변성전분의 우수한 내전단성을 확보하는 측면을 고려할 때 전분 슬러리 내 전분 건조중량 대비 0.05~0.5%인 것이 바람직하고, 전분 슬러리 내 전분 건조중량 대비 0.1~0.4%인 것이 바람직하다. 또한, 상기 (a) 단계에서 가교결합제는 천연전분의 하이드록실기와 작용하여 전분을 서로 가교시킬 수 있는 화합물이라면 그 종류가 크게 제한되지 않으며, 예를 들어 트리메타인산나트륨(Sodium trimetaphosphate, STMP), 트리폴리인산나트륨(Sodium tripolyphosphate) 또는 산화염화인(Phosphorus oxychloride)에서 선택될 수 있고, 이후에 진행되는 전분의 가교결합 반응 및 전분의 호화가 고온에서 진행되는 점을 고려할 때 트리메타인산나트륨(Sodium trimetaphosphate, STMP)인 것이 바람직하다.In step (a), the starch dry weight concentration of the starch slurry is preferably 25 to 40% (w/w) in consideration of the aspect of facilitating the subsequent gelatinization of starch and the transfer of the cross-linked starch gelatinization liquid. , preferably 28 to 38% (w/w). In addition, the raw starch constituting the starch slurry in step (a) is not greatly limited in type or form, for example, corn starch, waxy corn starch, potato starch, sweet potato starch, wheat starch, rice starch, tapioca starch. , sago starch, sorghum starch, high amylose starch (for example, starch with an amylose content of at least 40% by weight or more), etc., and considering the applicability of pregelatinized modified starch, potato starch It is desirable to be In addition, the starch slurry in step (a) has a pH of 7 to 11.5 before adding the cross-linking agent, considering the aspects of smoothing the subsequent cross-linking reaction of starch and ensuring excellent shear resistance of the pregelatinized modified starch. It is preferable that the pH is adjusted to 8 to 11. In addition, the amount of cross-linking agent added in step (a) is not greatly limited, and considering the aspects of smoothing the cross-linking reaction of starch and ensuring excellent shear resistance of the pregelatinized modified starch, the amount of cross-linking agent added is 0.05% compared to the dry weight of starch in the starch slurry. It is preferably ~0.5%, and is preferably 0.1~0.4% based on the dry weight of starch in the starch slurry. In addition, in step (a), the type of cross-linking agent is not greatly limited as long as it is a compound that can cross-link starch with the hydroxyl group of natural starch, for example, sodium trimetaphosphate (STMP). , Sodium tripolyphosphate or Phosphorus oxychloride, and considering that the subsequent crosslinking reaction of starch and gelatinization of starch proceed at high temperature, sodium trimetaphosphate , STMP) is preferred.
상기 (b) 단계에서 가교결합제가 첨가된 전분슬러리, 바람직하게는 pH가 조절되고 가교결합제가 첨가된 전분 슬러리는 전분의 호와 및 가교결합 반응을 원활하게 하고 알파화 변성전분의 우수한 내전단성을 확보하는 측면을 고려할 때 바람직하게는 150~180℃의 온도로 가열된다. 상기 (b) 단계는 가교결합제가 첨가된 전분슬러리, 바람직하게는 pH가 조절되고 가교결합제가 첨가된 전분 슬러리를 제트쿠커(jet cooker)에 통과시켜 수행될 수 있다. 전분 슬러리는 제트쿠커(jet cooker)를 통과하면서 스팀의 열에 의해 호화되고 가교결합 반응이 진행된다.In step (b), the starch slurry to which a cross-linking agent is added, preferably the starch slurry with the pH adjusted and the cross-linking agent added, facilitates the arching and cross-linking reactions of starch and provides excellent shear resistance of the gelatinized modified starch. Considering the aspect of securing, it is preferably heated to a temperature of 150 to 180°C. Step (b) may be performed by passing a starch slurry to which a cross-linking agent has been added, preferably a starch slurry with the pH adjusted and a cross-linking agent added, through a jet cooker. As the starch slurry passes through a jet cooker, it is gelatinized by the heat of steam and a cross-linking reaction occurs.
상기 (c) 단계에서 드럼드라이어 표면 온도는 가교결합 전분 호화액을 필름 형태로 건조시킬 수 있는 수준이라며 크게 제한되지 않으며, 일반적으로 제트쿠커에 공급되는 스팀과 동일 조건의 스팀이 드럼드라이어에 공급되는 점을 고려할 때 140~200℃인 것이 바람직하고, 150~180℃인 것이 더 바람직하다. 상기 (c) 단계에서 드럼드라이어 표면에 도포된 가교결합 전분 호화액은 필름 형태로 건조될 뿐만 아니라 건조되는 과정에서 가교결합 반응이 추가로 진행될 수도 있다.In step (c), the surface temperature of the drum dryer is not greatly limited as it is a level that can dry the cross-linked starch gelatinization liquid in a film form, and steam under the same conditions as the steam generally supplied to the jet cooker is supplied to the drum dryer. Considering this, the temperature is preferably 140 to 200°C, and more preferably 150 to 180°C. The cross-linked starch gelatinous solution applied to the surface of the drum dryer in step (c) is not only dried in the form of a film, but also a cross-linking reaction may additionally proceed during the drying process.
본 발명에 따른 알파화 변성전분의 제조방법은 (d) 상기 드럼드라이어 표면에 형성된 알파화 가교결합 전분 필름을 분리하고 분쇄하는 단계를 더 포함할 수 있다.The method for producing gelatinized modified starch according to the present invention may further include the step of (d) separating and pulverizing the gelatinized cross-linked starch film formed on the surface of the drum dryer.
본 발명에 따른 알파화 변성전분의 제조방법은 습식 공정에 의한 전분의 변성 및 변성전분의 알파화로 이루어진 종래의 알파화 변성전분의 제조방법에 비해 전체 공정이 매우 간단하므로, 알파화 변성전분의 생산성을 향상시킬 수 있다. 또한, 본 발명의 제조방법을 사용하는 경우 내전단성이 우수하고 냉수 가용성인 알파화 변성전분을 제조할 수 있다.The method for producing gelatinized modified starch according to the present invention is very simple compared to the conventional method for producing gelatinized modified starch, which consists of denaturing starch and gelatinizing the modified starch through a wet process, so the productivity of gelatinized modified starch is improved. can be improved. In addition, when using the production method of the present invention, it is possible to produce gelatinized modified starch that has excellent shear resistance and is soluble in cold water.
이하, 본 발명을 실시예를 통하여 구체적으로 설명한다. 다만, 하기 실시예는 본 발명의 기술적 특징을 명확하게 예시하기 위한 것 일뿐, 본 발명의 보호범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in detail through examples. However, the following examples are only intended to clearly illustrate the technical features of the present invention and do not limit the scope of protection of the present invention.
1. 알파화 감자전분의 제조1. Preparation of pregelatinized potato starch
비교제조예 1.Comparative manufacturing example 1.
건조중량으로 2000g의 감자전분에 총량이 6000g이 되도록 증류수를 첨가하고 교반하여 감자전분 농도가 약 33.3%(w/w)이고 pH 가 약 6.5인 감자전분 슬러리를 제조하였다. 제조한 감자전분 슬러리를 싱글 타입의 드럼 알파화 설비(공급사 : 주식회사 대성플랜트)를 사용하여 알파화하였다. 구체적으로 알파화 설비에 6.0㎏f의 스팀을 주입하여 제트쿠커 온도 및 드럼드라이어 표면 온도를 170℃로 승온시켰다. 이후, 감자전분 슬러리를 6.0㎏f의 스팀이 주입되는 제트쿠커에 150 ㎖/min의 속도로 통과시켜 감자전분 호화액을 제조하였다. 이후, 제조된 감자전분 호화액을 4.0 rpm의 속도로 회전하는 드럼드라이어 표면에 도포하여 알파화 감자전분 필름을 제조하고, 이를 분쇄 및 60 mesh 크기의 그물눈을 가진 체로 분리하여 알파화 감자전분을 제조하였다.Distilled water was added to 2000 g of potato starch in dry weight to make a total weight of 6000 g, and stirred to prepare a potato starch slurry with a potato starch concentration of about 33.3% (w/w) and a pH of about 6.5. The prepared potato starch slurry was alpharized using a single-type drum alphar equipment (Supplier: Daesung Plant Co., Ltd.). Specifically, 6.0 kgf of steam was injected into the alphar equipment to increase the jet cooker temperature and drum dryer surface temperature to 170°C. Thereafter, the potato starch slurry was passed through a jet cooker into which 6.0 kgf of steam was injected at a rate of 150 ml/min to prepare a potato starch gelatinization solution. Afterwards, the prepared potato starch gelatinization was applied to the surface of a drum dryer rotating at a speed of 4.0 rpm to prepare a pregelatinized potato starch film, which was pulverized and separated through a sieve with a mesh size of 60 mesh to prepare pregelatinized potato starch. did.
2. 알파화 가교결합 감자전분의 제조2. Preparation of gelatinized cross-linked potato starch
비교제조예 2.Comparative manufacturing example 2.
건조중량으로 2500g의 감자전분에 총량이 증류수 6250g이 되도록 증류수를 첨가하고 교반하여 감자전분 농도가 40%(w/w)인 감자전분 슬러리를 제조하였다. 이후, 감자전분 슬러리의 온도를 40℃로 조절하고 4%(w/w) 농도의 NaOH 수용액을 첨가하여 pH를 11로 조절하였다. 이후, 감자전분 슬러리에 가교결합제인 트리메타인산나트륨(Sodium trimetaphosphate, STMP)을 전분 건조중량 대비 0.05%의 양으로 첨가하고 40℃에서 180분 동안 가교결합 반응을 실시하였다. 가교결합 반응이 종료된 후, 전분 슬러리에 7%(w/w) 농도의 염산 수용액을 첨가하여 약 6.0의 pH를 갖게 중화하였다. 이후, 중화된 전분 슬러리를 증류수로 세척 및 여과하여 가교결합 감자전분 케이크를 얻고, 가교결합 전분 케이크를 건조 및 분쇄하여 가교결합 감자전분을 수득하였다.Distilled water was added to 2500 g of potato starch by dry weight so that the total amount was 6250 g of distilled water, and stirred to prepare a potato starch slurry with a potato starch concentration of 40% (w/w). Afterwards, the temperature of the potato starch slurry was adjusted to 40°C and the pH was adjusted to 11 by adding a 4% (w/w) NaOH aqueous solution. Afterwards, sodium trimetaphosphate (STMP), a cross-linking agent, was added to the potato starch slurry in an amount of 0.05% based on the dry weight of starch, and a cross-linking reaction was performed at 40°C for 180 minutes. After the cross-linking reaction was completed, a 7% (w/w) aqueous hydrochloric acid solution was added to the starch slurry to neutralize it to a pH of about 6.0. Thereafter, the neutralized starch slurry was washed with distilled water and filtered to obtain a cross-linked potato starch cake, and the cross-linked starch cake was dried and ground to obtain cross-linked potato starch.
이후, 건조중량으로 2000g의 가교결합 감자전분에 총량이 6000g이 되도록 증류수를 첨가하고 교반하여 가교결합 감자전분 농도가 약 33.3%(w/w)인 가교결합 감자전분 슬러리를 제조하였다. 제조한 가교결합 감자전분 슬러리를 싱글 타입의 드럼 알파화 설비(공급사 : 주식회사 대성플랜트)를 사용하여 알파화하였다. 구체적으로 알파화 설비에 6.0㎏f의 스팀을 주입하여 제트쿠커 온도 및 드럼드라이어 표면 온도를 170℃로 승온시켰다. 이후, 가교결합 감자전분 슬러리를 6.0㎏f의 스팀이 주입되는 제트쿠커에 150 ㎖/min의 속도로 통과시켜 가교결합 감자전분 호화액을 제조하였다. 이후, 제조된 가교결합 감자전분 호화액을 4.0 rpm의 속도로 회전하는 드럼드라이어 표면에 도포하여 알파화 가교결합 감자전분 필름을 제조하고, 이를 분쇄 및 60 mesh 크기의 그물눈을 가진 체로 분리하여 알파화 가교결합 감자전분을 제조하였다.Afterwards, distilled water was added to 2000 g of cross-linked potato starch in dry weight to make a total amount of 6000 g, and stirred to prepare a cross-linked potato starch slurry with a cross-linked potato starch concentration of about 33.3% (w/w). The prepared cross-linked potato starch slurry was alpharized using a single-type drum alphar equipment (Supplier: Daesung Plant Co., Ltd.). Specifically, 6.0 kgf of steam was injected into the alphar equipment to increase the jet cooker temperature and drum dryer surface temperature to 170°C. Thereafter, the cross-linked potato starch slurry was passed through a jet cooker into which 6.0 kgf of steam was injected at a speed of 150 ml/min to prepare a cross-linked potato starch gelatinization solution. Afterwards, the prepared cross-linked potato starch gelatinization was applied to the surface of a drum dryer rotating at a speed of 4.0 rpm to prepare a gelatinized cross-linked potato starch film, which was ground and separated through a sieve with a mesh size of 60 mesh to alpharize. Cross-linked potato starch was prepared.
제조예 1.Manufacturing Example 1.
건조중량으로 2000g의 감자전분에 총량이 6000g이 되도록 증류수를 첨가하고 교반하여 감자전분 농도가 약 33.3%(w/w)이고 pH가 약 6.5인 감자전분 슬러리를 제조하였다. 이후, 감자전분 슬러리에 가교결합제인 트리메타인산나트륨(Sodium trimetaphosphate, STMP)을 전분 건조중량 대비 0.05%의 양으로 첨가하고 10분 동안 혼합하여 가교결합제가 첨가된 감자전분 슬러리를 제조하였다.Distilled water was added to 2000 g of potato starch in dry weight to make a total weight of 6000 g, and stirred to prepare a potato starch slurry with a potato starch concentration of about 33.3% (w/w) and a pH of about 6.5. Thereafter, sodium trimetaphosphate (STMP), a cross-linking agent, was added to the potato starch slurry in an amount of 0.05% based on the dry weight of starch and mixed for 10 minutes to prepare a potato starch slurry with a cross-linking agent added.
이후, 가교결합제가 첨가된 감자전분 슬러리를 싱글 타입의 드럼 알파화 설비(공급사 : 주식회사 대성플랜트)를 사용하여 가교결합 반응을 진행시키고 동시에 알파화하였다. 구체적으로 알파화 설비에 6.0㎏f의 스팀을 주입하여 제트쿠커 온도 및 드럼드라이어 표면 온도를 170℃로 승온시켰다. 이후, 가교결합제가 첨가된 감자전분 슬러리를 6.0㎏f의 스팀이 주입되는 제트쿠커에 150 ㎖/min의 속도로 통과시켜 가교결합 감자전분 호화액을 제조하였다. 이후, 제조된 가교결합 감자전분 호화액을 4.0 rpm의 속도로 회전하는 드럼드라이어 표면에 도포하여 알파화 가교결합 감자전분 필름을 제조하고, 이를 분쇄 및 60 mesh 크기의 그물눈을 가진 체로 분리하여 알파화 가교결합 감자전분을 제조하였다.Afterwards, the potato starch slurry to which the cross-linking agent was added was subjected to a cross-linking reaction using a single-type drum alphar equipment (Supplier: Daesung Plant Co., Ltd.) and simultaneously alpharized. Specifically, 6.0 kgf of steam was injected into the alphar equipment to increase the jet cooker temperature and drum dryer surface temperature to 170°C. Thereafter, the potato starch slurry to which the cross-linking agent was added was passed through a jet cooker into which 6.0 kgf of steam was injected at a speed of 150 ml/min to prepare a cross-linked potato starch gelatinization solution. Afterwards, the prepared cross-linked potato starch gelatinization was applied to the surface of a drum dryer rotating at a speed of 4.0 rpm to prepare a gelatinized cross-linked potato starch film, which was ground and separated through a sieve with a mesh size of 60 mesh to alpharize. Cross-linked potato starch was prepared.
제조예 2.Manufacturing example 2.
건조중량으로 2000g의 감자전분에 총량이 6000g이 되도록 증류수를 첨가하고 교반하여 감자전분 농도가 약 33.3%(w/w)인 감자전분 슬러리를 제조하였다. 이후, 감자전분 슬러리에 4%(w/w) 농도의 NaOH 수용액을 첨가하여 pH를 11로 조절하였다. 이후, 감자전분 슬러리에 가교결합제인 트리메타인산나트륨(Sodium trimetaphosphate, STMP)을 전분 건조중량 대비 0.05%의 양으로 첨가하고 10분 동안 혼합하여 가교결합제가 첨가된 감자전분 슬러리를 제조하였다.Distilled water was added to 2000 g of potato starch in dry weight to make a total weight of 6000 g, and stirred to prepare a potato starch slurry with a potato starch concentration of about 33.3% (w/w). Afterwards, a 4% (w/w) NaOH aqueous solution was added to the potato starch slurry to adjust the pH to 11. Thereafter, sodium trimetaphosphate (STMP), a cross-linking agent, was added to the potato starch slurry in an amount of 0.05% based on the dry weight of starch and mixed for 10 minutes to prepare a potato starch slurry with a cross-linking agent added.
이후, 가교결합제가 첨가된 감자전분 슬러리를 싱글 타입의 드럼 알파화 설비(공급사 : 주식회사 대성플랜트)를 사용하여 가교결합 반응을 진행시키고 동시에 알파화하였다. 구체적으로 알파화 설비에 6.0㎏f의 스팀을 주입하여 제트쿠커 온도 및 드럼드라이어 표면 온도를 170℃로 승온시켰다. 이후, 가교결합제가 첨가된 감자전분 슬러리를 6.0㎏f의 스팀이 주입되는 제트쿠커에 150 ㎖/min의 속도로 통과시켜 가교결합 감자전분 호화액을 제조하였다. 이후, 제조된 가교결합 감자전분 호화액을 4.0 rpm의 속도로 회전하는 드럼드라이어 표면에 도포하여 알파화 가교결합 감자전분 필름을 제조하고, 이를 분쇄 및 60 mesh 크기의 그물눈을 가진 체로 분리하여 알파화 가교결합 감자전분을 제조하였다.Afterwards, the potato starch slurry to which the cross-linking agent was added was subjected to a cross-linking reaction using a single-type drum alphar equipment (Supplier: Daesung Plant Co., Ltd.) and simultaneously alpharized. Specifically, 6.0 kgf of steam was injected into the alphar equipment to increase the jet cooker temperature and drum dryer surface temperature to 170°C. Thereafter, the potato starch slurry to which the cross-linking agent was added was passed through a jet cooker into which 6.0 kgf of steam was injected at a speed of 150 ml/min to prepare a cross-linked potato starch gelatinization solution. Afterwards, the prepared cross-linked potato starch gelatinization was applied to the surface of a drum dryer rotating at a speed of 4.0 rpm to prepare a gelatinized cross-linked potato starch film, which was ground and separated through a sieve with a mesh size of 60 mesh to alpharize. Cross-linked potato starch was prepared.
제조예 3 내지 제조예 9.Preparation Example 3 to Preparation Example 9.
감자전분 슬러리의 pH 조절 값이나 가교결합제인 트리메타인산나트륨(Sodium trimetaphosphate, STMP)의 첨가량을 달리한 점을 제외하고는 제조예 1 또는 제조예 2와 동일한 조건 및 동일한 방법으로 알파화 가교결합 감자전분을 제조하였다.Alpharized cross-linked potato pancakes were prepared under the same conditions and methods as Preparation Example 1 or Preparation Example 2, except that the pH adjustment value of the potato starch slurry or the addition amount of sodium trimetaphosphate (STMP), a cross-linking agent, was changed. minutes were prepared.
하기 표 1에 비교제조예 1, 비교제조예 2 및 제조예 1 내지 제조예 9의 알파화 전분 제조 공정 조건을 정리하였다.Table 1 below summarizes the pregelatinized starch manufacturing process conditions of Comparative Preparation Example 1, Comparative Preparation Example 2, and Preparation Examples 1 to 9.
(전분 건조중량 대비, %)STMP addition amount
(Compared to starch dry weight, %)
(약 6.5)not adjusted
(about 6.5)
(약 6.5)not adjusted
(about 6.5)
(약 6.5)not adjusted
(about 6.5)
(약 6.5)not adjusted
(about 6.5)
(약 6.5)not adjusted
(about 6.5)
3. 알파화 전분의 내전단성 평가3. Shear resistance evaluation of gelatinized starch
비교제조예 1에서 제조한 알파화 감자전분, 비교제조예 2에서 제조한 알파화 가교결합 감자전분 및 제조예 1 내지 제조예 9에서 제조한 알파화 가교결합 감자전분에 대해 소정의 전단력을 가하고 점도 변화를 관찰하여 내전단성을 평가하였다.A predetermined shear force was applied to the gelatinized potato starch prepared in Comparative Preparation Example 1, the pregelatinized cross-linked potato starch prepared in Comparative Preparation Example 2, and the pregelatinized cross-linked potato starch prepared in Preparation Examples 1 to 9, and the viscosity was adjusted. Shear resistance was evaluated by observing changes.
구체적으로, 건조중량으로 10.5g의 알파화 전분을 20℃의 증류수 289.5g에 천천히 투입하고 1000 rpm 의 속도로 교반하여 알파화 전분을 완전히 용해시켰다. 이후, 알파화 전분 용액을 1000 rpm의 속도로 계속 교반하면서 시간의 경과에 따른 점도 변화를 브룩필드 점도계(모델명 : LVDV-I+; 공급사 : Brookfiled)로 측정하였다. 점도 변화율은 다음과 같은 수식으로 계산하였다.Specifically, 10.5 g of pregelatinized starch by dry weight was slowly added to 289.5 g of distilled water at 20°C and stirred at a speed of 1000 rpm to completely dissolve the pregelatinized starch. Afterwards, the gelatinized starch solution was continuously stirred at a speed of 1000 rpm and the change in viscosity over time was measured using a Brookfield viscometer (model name: LVDV-I+; supplier: Brookfiled). The viscosity change rate was calculated using the following formula.
하기 표 2에 비교제조예 1에서 제조한 알파화 감자전분, 비교제조예 2에서 제조한 알파화 가교결합 감자전분 및 제조예 1 내지 제조예 9에서 제조한 알파화 가교결합 감자전분의 내전단성 평가 결과를 정리하였다.Table 2 below shows the shear resistance evaluation of the gelatinized potato starch prepared in Comparative Preparation Example 1, the pregelatinized cross-linked potato starch prepared in Comparative Preparation Example 2, and the pregelatinized cross-linked potato starch prepared in Preparation Examples 1 to 9. The results were summarized.
상기 표 2에서 보이는 바와 같이 제트쿠커 및 드럼드라이어로 구성된 알파화 설비를 이용하여 pH가 조절되고 가교결합제가 첨가된 전분 슬러리의 가교결합 반응 및 알파화를 진행시켜 알파화 가교결합 전분을 제조하는 경우 내전단성이 우수하고 다양한 점도 범위를 갖는 알파화 전분의 제조가 가능하다. 천연전분을 제트쿠커 및 드럼드라이어로 구성된 알파화 설비를 이용하여 알파화하는 경우, 제조된 알파화 전분(비교제조예 1)은 전단력이 가해졌을 때 점도가 크게 변하는 문제가 있다. 또한, 천연전분으로부터 습식공정을 거쳐 가교결합 전분을 제조하고, 가교결합 전분을 제트쿠커 및 드럼드라이어로 구성된 알파화 설비를 이용하여 알파화하는 경우, 제조된 알파화 가교결합 전분(비교제조예 2)은 내전단성이 우수하였으나, 2개의 서로 다른 공정을 거쳐야 하므로 생산성이 저하되는 문제가 있다.As shown in Table 2, in the case of producing gelatinized crosslinked starch by proceeding with the crosslinking reaction and gelatinization of the starch slurry with the pH adjusted and the crosslinking agent added, using a gelling equipment consisting of a jet cooker and a drum dryer. It is possible to produce gelatinized starch with excellent shear resistance and a variety of viscosity ranges. When natural starch is gelatinized using a gelling equipment consisting of a jet cooker and a drum dryer, the produced gelatinized starch (Comparative Preparation Example 1) has a problem in that its viscosity changes significantly when a shear force is applied. In addition, when cross-linked starch is manufactured from natural starch through a wet process and the cross-linked starch is gelatinized using a gelling equipment consisting of a jet cooker and a drum dryer, the produced gelatinized cross-linked starch (Comparative Production Example 2) ) has excellent shear resistance, but has the problem of reduced productivity because it must go through two different processes.
이상에서와 같이 본 발명을 상기의 실시예를 통해 설명하였지만 본 발명이 반드시 여기에만 한정되는 것은 아니며 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능함은 물론이다. 따라서, 본 발명의 보호범위는 본 발명에 첨부된 특허청구의 범위에 속하는 모든 실시 형태를 포함하는 것으로 해석되어야 한다.As described above, the present invention has been described through the above-mentioned embodiments, but the present invention is not necessarily limited thereto, and various modifications can be made without departing from the scope and spirit of the present invention. Accordingly, the scope of protection of the present invention should be interpreted to include all embodiments falling within the scope of the patent claims attached to the present invention.
Claims (7)
(b) 상기 가교결합제가 첨가된 전분슬러리를 140~200℃의 온도로 가열하여 가교결합 반응과 전분의 호화를 동시에 진행시키고 가교결합 전분 호화액을 제조하는 단계; 및
(c) 상기 가교결합 전분 호화액을 드럼드라이어 표면에 도포하고 건조하여 알파화 가교결합 전분 필름을 제조하는 단계를 포함하는 알파화 변성전분의 제조방법.
(a) adding a cross-linking agent to the starch slurry and mixing to prepare a starch slurry to which a cross-linking agent has been added;
(b) heating the starch slurry to which the cross-linking agent has been added to a temperature of 140 to 200°C to simultaneously proceed with the cross-linking reaction and gelatinization of the starch, thereby preparing a cross-linked starch gelatinization solution; and
(c) A method for producing gelatinized starch comprising the step of applying the cross-linked starch gelatinization solution to the surface of a drum dryer and drying it to produce a gelatinized cross-linked starch film.
The method for producing gelatinized modified starch according to claim 1, wherein the starch dry weight concentration of the starch slurry is 25 to 40% (w/w).
The method of claim 1, wherein the starch slurry in step (a) is a starch slurry whose pH is adjusted to 7 to 11.5 before adding the cross-linking agent.
The method of claim 1, wherein the cross-linking agent is added in an amount of 0.05 to 0.5% based on the dry weight of starch in the starch slurry.
The method of claim 1, wherein the crosslinking agent is selected from sodium trimetaphosphate (STMP), sodium tripolyphosphate, or phosphorus oxychloride.
The method of claim 1, wherein step (b) is performed by passing the starch slurry to which a crosslinking agent has been added through a jet cooker.
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