KR930005558A - Method of manufacturing modified corn starch for food - Google Patents

Method of manufacturing modified corn starch for food Download PDF

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Publication number
KR930005558A
KR930005558A KR1019910015608A KR910015608A KR930005558A KR 930005558 A KR930005558 A KR 930005558A KR 1019910015608 A KR1019910015608 A KR 1019910015608A KR 910015608 A KR910015608 A KR 910015608A KR 930005558 A KR930005558 A KR 930005558A
Authority
KR
South Korea
Prior art keywords
corn starch
modified corn
food
producing
sodium hypochlorite
Prior art date
Application number
KR1019910015608A
Other languages
Korean (ko)
Other versions
KR940000614B1 (en
Inventor
백운화
이세원
육철
조석철
남충희
이용진
Original Assignee
박용성
두산종합기술원연구조합
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 박용성, 두산종합기술원연구조합 filed Critical 박용성
Priority to KR1019910015608A priority Critical patent/KR940000614B1/en
Publication of KR930005558A publication Critical patent/KR930005558A/en
Application granted granted Critical
Publication of KR940000614B1 publication Critical patent/KR940000614B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Grain Derivatives (AREA)

Abstract

본 발명은 종랭 차아염소산나트륨을 이용하여 변성 옥수수전분을 제조하여 얻어지는 제품보다 물성을 보다 크게 개선하기 위한 것이다. 특히 본 발명에서 특징으로 하는 것은 종래 옥수수 전분에 함유된 조단백과 조지방의 함량을 줄이고 상대적으로 옥수수전분의 함량을 높여줌과 동시에 점도를 향상시키고 겔의 강도를 높여줌으로서 당면이나 어묵 또는 육가공에 유용하게 사용할 수 있도록 하는 식품용 변성 옥수수전분의 제조방법을 제공함으로서 식품공업의 발전에 기여하코자 하는 것이다.The present invention is to improve the physical properties more than the product obtained by producing modified corn starch using the longitudinal cooling sodium hypochlorite. In particular, the present invention is characterized by reducing the content of crude protein and crude fat contained in the conventional corn starch, while increasing the content of corn starch, while improving viscosity and increasing the strength of the gel to be useful for sugar or fish paste or meat processing. It is to contribute to the development of the food industry by providing a method for producing modified corn starch for food.

Description

식품용 변성 옥수수전분의 제조방법Method of manufacturing modified corn starch for food

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (4)

옥수수전분을 차아염소산나트륨을 통해 변성 전분을 얻음에 있어서, 옥수수전분에 차아염소산나트륨 0.1-2wt%을 가하고 반응조건 pH6-9의 상태에서 20-50℃의 온도로 30-120분간 반응시키는 것을 특징으로 하는 변성 옥수수전분의 제조방법.In obtaining modified starch of corn starch through sodium hypochlorite, 0.1-2wt% of sodium hypochlorite was added to corn starch and reacted for 30-120 minutes at a temperature of 20-50 ° C. under a reaction condition of pH 6-9. Method for producing modified corn starch. 청구의 범위 제1항에 의거 얻어진 변성 옥수수전분을 이용하여 당면을 제조하는 방법.A method for producing vermicelli using modified corn starch obtained according to claim 1. 청구의 범위 제1항에 의거 얻어진 변성 옥수수전분을 이용하여 어묵을 제조하는 방법.A method for producing fish cake using modified corn starch obtained according to claim 1. 청구의 범위 제1항 기재의 변성 옥수수전분을 이용하여 소세지등의 육가공 식품을 제조하는 방법.Claims The method of manufacturing meat processed foods, such as sausage, using the modified corn starch of Claim 1. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910015608A 1991-09-06 1991-09-06 Process for preparing corn starch for foods KR940000614B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910015608A KR940000614B1 (en) 1991-09-06 1991-09-06 Process for preparing corn starch for foods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910015608A KR940000614B1 (en) 1991-09-06 1991-09-06 Process for preparing corn starch for foods

Publications (2)

Publication Number Publication Date
KR930005558A true KR930005558A (en) 1993-04-20
KR940000614B1 KR940000614B1 (en) 1994-01-26

Family

ID=19319682

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910015608A KR940000614B1 (en) 1991-09-06 1991-09-06 Process for preparing corn starch for foods

Country Status (1)

Country Link
KR (1) KR940000614B1 (en)

Also Published As

Publication number Publication date
KR940000614B1 (en) 1994-01-26

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