WO2023162988A1 - α化澱粉乾燥粉末の製造方法、α化澱粉乾燥粉末、α化そば乾燥粉末、及びα化澱粉乾燥粉末の製造装置 - Google Patents

α化澱粉乾燥粉末の製造方法、α化澱粉乾燥粉末、α化そば乾燥粉末、及びα化澱粉乾燥粉末の製造装置 Download PDF

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WO2023162988A1
WO2023162988A1 PCT/JP2023/006269 JP2023006269W WO2023162988A1 WO 2023162988 A1 WO2023162988 A1 WO 2023162988A1 JP 2023006269 W JP2023006269 W JP 2023006269W WO 2023162988 A1 WO2023162988 A1 WO 2023162988A1
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Prior art keywords
dry powder
pregelatinized starch
minutes
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pregelatinized
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PCT/JP2023/006269
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English (en)
French (fr)
Japanese (ja)
Inventor
勝 福井
昭博 西岡
智則 香田
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Alpha Tec Corp
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Alpha Tec Corp
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Priority claimed from JP2022076663A external-priority patent/JP2025011341A/ja
Application filed by Alpha Tec Corp filed Critical Alpha Tec Corp
Priority to JP2024503177A priority Critical patent/JP7717337B2/ja
Priority to US18/837,411 priority patent/US20250236684A1/en
Priority to CN202380021546.2A priority patent/CN118715267A/zh
Priority to EP23759989.9A priority patent/EP4484472A4/en
Publication of WO2023162988A1 publication Critical patent/WO2023162988A1/ja
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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
    • C08B30/14—Cold water dispersible or pregelatinised starch
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C11/00—Other auxiliary devices or accessories specially adapted for grain mills
    • B02C11/08—Cooling, heating, ventilating, conditioning with respect to temperature or water content
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C7/00—Crushing or disintegrating by disc mills
    • B02C7/18—Disc mills specially adapted for grain
    • B02C7/186—Adjusting, applying pressure to, or controlling distance between, discs
    • 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
    • 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
    • C08J3/00—Processes of treating or compounding macromolecular substances
    • C08J3/12—Powdering or granulating
    • 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
    • C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products

Definitions

  • the present invention relates to a method for producing a dry powder of pregelatinized starch, a dry powder of pregelatinized starch, a dry powder of pregelatinized buckwheat, and an apparatus for producing a dry powder of pregelatinized starch.
  • a dry powder of pregelatinized starch is usually obtained by adding water to starch, followed by heating and drying (for example, Patent Document 1).
  • the dry powder of pregelatinized starch can be eaten only by adding water and kneading appropriately without steaming, and has a wide range of applications.
  • the gelatinization of starch caused by heating starch with water is referred to as "gelatinization".
  • composition of starch a known technique is to pulverize a mixture of heated rice and water with a stone grinder in a moist state to decompose most of the amylopectin contained in the rice and reduce its molecular weight (patent Reference 2).
  • Patent Literature 2 proposes a manufacturing method for obtaining pregelatinized flour by simultaneously applying shear while heating grains to a temperature of 80° C. or higher.
  • JP-A-3-67555 JP 2017-163849 A Japanese Patent No. 4767128
  • pregelatinized starch dry powder has the following problems. • The degree of gelatinization can be reduced due to the fixation of the crushing part of the grain and the accompanying abrasion due to the strong contact between the grain and the crushing part. ⁇ If the grain is contaminated with foreign matter, damage may occur in the crushing unit.
  • the obtained pregelatinized starch dry powder also had problems with its processing properties due to the difficulty of maintaining and adjusting elasticity and viscosity.
  • the present invention has been made in view of the above circumstances, and an object of the present invention is to provide a novel method and apparatus for producing pregelatinized starch dry powder.
  • a further object of the present invention is to provide a pregelatinized starch dry powder having novel properties (eg, good processing properties).
  • the present inventors found that in the production of pregelatinized starch dry powder, the above problems can be solved by pulverizing the grains using a rigid member adjusted so that the gap interval is variable, and have completed the present invention. completed. Specifically, the present invention provides the following.
  • a method for producing pregelatinized starch dry powder A step of subjecting the grains to a manufacturing apparatus equipped with a grinding mechanism and temperature control means and grinding them under shear conditions,
  • the pulverization mechanism is at least two rigid members arranged facing each other; a pressing member that presses at least one of the rigid members so that a gap between the rigid members can be varied by a force from the opposing surface side of the rigid members;
  • the temperature adjustment means adjusts the grain temperature in the process of being sheared by the crushing mechanism,
  • the rigid member is arranged so as to be able to shear and pulverize the grain supplied to the gap formed by the opposing surfaces of the rigid member. Production method.
  • (Requirement 2A) have at least 3 regions indicative of starch in gel filtration chromatography. Of the three regions, the region from 120 minutes to less than 145 minutes is "A”, the region from 145 minutes to less than 190 minutes is "B”, and the region from 190 minutes to less than 250 minutes When "C” is used, both the following formulas (1) and (2) are satisfied.
  • Formula (2) (Requirement 2B) Crystallinity is 22.5% or less.
  • the 14% by mass aqueous solution of the pregelatinized starch dry powder has a viscosity of 30 Pa s or more and 500 Pa s or less at 35°C, and The dry powder of pregelatinized starch according to (2) or (3), wherein the aqueous solution has a viscosity of 300 Pa ⁇ s or more immediately after being heated at 95°C for 5 minutes.
  • An apparatus for producing pregelatinized starch dry powder comprising a pulverization mechanism and temperature control means,
  • the pulverization mechanism is at least two rigid members arranged facing each other; a pressing member that presses at least one of the rigid members so that a gap between the rigid members can be varied by a force from the opposing surface side of the rigid members;
  • the temperature adjustment means adjusts the grain temperature in the process of being sheared by the crushing mechanism,
  • the rigid member is arranged so as to be able to shear and pulverize the grain supplied to the gap formed by the opposing surfaces of the rigid member. Manufacturing equipment.
  • a novel method and apparatus for producing pregelatinized starch dry powder are provided. Further, the present invention provides a pregelatinized starch dry powder with novel properties (eg, good processing properties).
  • FIG. 1 is a schematic diagram of a mortar-type pulverizer used in Examples.
  • FIG. FIG. 4 shows the results of gel filtration chromatography analysis in Examples.
  • FIG. 4 shows the results of gel filtration chromatography analysis in Examples.
  • FIG. 2 is a diagram showing the degree of crystallinity of the dry powder of pregelatinized starch prepared in Examples.
  • FIG. 2 is a diagram showing the relationship between loss modulus and shear strain of pregelatinized starch dry powder prepared in Examples.
  • FIG. 4 is a diagram showing analysis results of viscosity profiles over time in Examples.
  • FIG. 2 is a diagram showing the relationship between loss modulus and shear strain of pregelatinized starch dry powder prepared in Examples.
  • FIG. 4 is a diagram showing analysis results of viscosity profiles over time in Examples.
  • the method for producing a dry powder of pregelatinized starch of the present invention (hereinafter also referred to as "the production method of the present invention") satisfies all of the following requirements.
  • the grains are subjected to a manufacturing device equipped with a grinding mechanism and temperature control means and ground under shear conditions.
  • the crushing mechanism includes at least two rigid members arranged to face each other, and a pressing member that presses at least one of the rigid members so that the gap between the rigid members can be varied by a force from the opposing surface side of the rigid members.
  • the temperature adjustment means adjusts the kernel temperature during the process of being sheared by the crushing mechanism.
  • the rigid member is arranged so as to shear and comminute the grain fed into the gap formed by the opposing faces of the rigid member.
  • the present inventors have also found that when pulverization is performed under shearing conditions in a state in which the gap between the mortars is variable, it is possible to unexpectedly produce pregelatinized starch dry powder having novel properties by adjusting the pressure. Found it. Specifically, this pregelatinized starch dry powder is excellent in elasticity and maintenance and adjustment of viscosity, and has good processability. The reason for this is not clear, but is presumed as follows. When a shearing pressure is applied to the grain flour with a variable gap between the mortars, the molecular weight distribution of the pregelatinized starch dry powder is broadened compared to the conventional method using a fixed mortar (Fig. 3). .
  • the shearing pressure is not variable in the conventional method, the molecular weight of the resulting pregelatinized starch dry powder tends to concentrate on small molecular weights.
  • the dry powder of pregelatinized starch obtained by pulverizing under shear conditions in a state where the gap between the mortars is variable has both large and small molecular weight distributions. According to the dry powder of pregelatinized starch obtained as a result, for example, it becomes easy to prepare a gel having a good "body", which will be described later. As a result of studies by the present inventors, it was found that a pregelatinized starch dry powder having a wide molecular weight distribution can achieve, for example, good processing characteristics and moderate elasticity, which will be described later.
  • the crushing mechanism has at least a rigid member and a pressing member.
  • the "rigid member” is a member that is arranged so that at least two of them are opposed to each other, and that shears and pulverizes the grains supplied between them.
  • the gap between the arranged rigid members is preferably 0 to 30 mm, more preferably 0 to 1 mm when no grain is supplied.
  • this gap interval is variable as described later.
  • the rigid member can be of any shape, material, etc. that are employed as mortars and rollers in conventionally known devices.
  • the "pressing member” is arranged on the side opposite to the facing surfaces of the two rigid members, and changes the gap between the rigid members.
  • the gap interval varies depending on the force generated from the opposing surface side of the rigid member (for example, the force caused by crushing grains, etc.).
  • the biasing member can be any biasing means (eg spring).
  • the pressing member regulates the pressure exerted by the rigid member on the grain to achieve comminution under shear conditions.
  • the lower limit of the load applied to the grain by the biasing means is such that the grain is sufficiently sheared, and a dry powder of pregelatinized starch that satisfies one or more of (requirement 1A) and (requirement 1C), which will be described later, is likely to be obtained. From this point of view, it is preferably 15 kN/m 2 or more, more preferably 20 kN/m 2 or more, and still more preferably 30 kN/m 2 or more.
  • the upper limit of the load applied to the grain by the biasing means sufficiently varies the gap between the rigid members, and satisfies (requirements 1B), (requirements 1C), (requirements 2A), and (requirements 2B) described later. It is preferably 40 MN/m 2 or less, more preferably 30 MkN/m 2 or less, and even more preferably 25 MN/m 2 or less, from the viewpoint that a dry powder of pregelatinized starch that satisfies one or more of these is easily obtained.
  • the number of pressing members is not particularly limited, and they may be arranged to press both of the two rigid members, or may be arranged to press one of them.
  • the conditions for pulverizing grains by the pulverizing mechanism are not particularly limited, but from the viewpoint of facilitating sufficient shearing, the rigid member preferably has a shear rate of 90 to 600 seconds ⁇ 1 , more preferably 280 to 600 seconds ⁇ It may be rotated to be 1 .
  • the temperature adjusting means adjusts the grain temperature during the process of being sheared by the crushing mechanism.
  • the temperature adjusting means may be a conventionally known heater. Grains may be sheared at, for example, preferably 80° C. or higher, more preferably 100 to 200° C., from the viewpoint of facilitating the realization of sufficient gelatinization.
  • the grain to be subjected to the production method of the present invention is not particularly limited as long as it is a grain containing starch as a main component, and any grain conventionally used as a raw material for pregelatinized starch dry powder. can be adopted.
  • Grains include, for example, rice, buckwheat, wheat, adzuki beans, and corn.
  • water may or may not be added to the grains.
  • the production method of the present invention preferably does not include the step of adding water to grains.
  • Dry pregelatinized starch powder obtained by the production method of the present invention According to the production method of the present invention, as described above, dry pregelatinized starch is excellent in maintaining and adjusting elasticity and viscosity, and has good processing characteristics. A powder is obtained.
  • the pregelatinized starch dry powder obtained from the production method of the present invention can be, for example, the following pregelatinized starch dry powder or pregelatinized buckwheat dry powder.
  • the pregelatinized starch dry powder of the present invention includes the following two aspects.
  • Pregelatinized starch dry powder A pregelatinized starch dry powder that satisfies all of the following requirements.
  • (Requirement 1A) Have at least three peaks indicative of starch in gel filtration chromatography.
  • Pregelatinized starch dry powder A pregelatinized starch dry powder that satisfies all of the following requirements.
  • (Requirement 2A) have at least 3 regions indicative of starch in gel filtration chromatography. Of the three regions, the region from 120 minutes to less than 145 minutes is "A”, the region from 145 minutes to less than 190 minutes is "B”, and the region from 190 minutes to less than 250 minutes When "C” is used, both the following formulas (1) and (2) are satisfied.
  • Formula (2) (Requirement 2B) Crystallinity is 22.5% or less.
  • the above-mentioned pregelatinized starch dry powder has a combination of properties (that is, each of the above requirements) that are different from existing pregelatinized starch dry powders.
  • the present inventors created such a novel pregelatinized starch dry powder by the production method of the present invention.
  • pregelatinized starch dry powder includes grains (rice, buckwheat, wheat, red bean, corn, etc.) whose main component is starch that have been pregelatinized (gelatinized, non-crystallized).
  • Pregelatinized starch dry powder according to the first aspect The pregelatinized starch dry powder according to the first aspect (hereinafter also referred to as “first pregelatinized starch dry powder”) has (requirements 1A) to ( All requirements 1C) are satisfied. However, in addition to these, the first pregelatinized starch dry powder may or may not satisfy (requirement 2A) described later.
  • the first dry powder of pregelatinized starch has at least three peaks indicative of starch in its gel filtration chromatography.
  • the "peak indicating starch" can be specified by the following method.
  • Each peak is based on the portion of the rising edge of the graph from the lowest value to the highest value to the next lowest value.
  • the graph may appear as shoulders. In that case, for example, the point where the downward curve becomes gentle or the point where the upward curve becomes gentle is used as the boundary of the peak.
  • the first pregelatinized starch dry powder has at least 3, preferably at least 4 peaks indicative of starch. Although the upper limit of the number of peaks indicating starch is not particularly limited, it is usually 4 or less. In the present invention, the first, second, third, ... n-th peaks are retention time intervals (e.g., 120 minutes or more to less than 145 minutes, 145 minutes or more to less than 190 minutes, 190 minutes or more to less than 250 minutes).
  • Gel filtration chromatography in the first pregelatinized starch dry powder may have, but is not limited to, the following three peaks.
  • Retention time 120 minutes or more to less than 145 minutes 1st peak from high molecular weight side Retention time 145 minutes or more to less than 190 minutes: 2nd peak from high molecular weight side Retention time 190 minutes or more to less than 250 minutes: From high molecular weight side third peak
  • the n-th peak from the high molecular weight side means the n-th peak counted from the shortest chromatographic retention time (elution time).
  • the first peak from the high molecular weight side means the peak observed at the shortest retention time.
  • the ratio of each peak area to the total of the three peak areas can satisfy the following ranges.
  • the first peak from the high molecular weight side has a lower intensity than the third peak from the high molecular weight side
  • the value (peak height) of the first peak from the high molecular weight side is means lower than the value of the third peak from the high molecular weight side.
  • the inventors of the present invention have found that in the pregelatinized starch dry powder obtained using the production apparatus of Japanese Patent No. 4767128, which does not have a pressing member, there are only two peaks indicating starch, and the first peak from the high molecular weight side is is lower than the second peak from the high molecular weight side (for example, the first peak is less than half of the second peak) (see “Comparative Example Conventional Method" in Figure 2 reference.).
  • the first peak from the high molecular weight side is preferably 0.5 times or less, more preferably 0.4 times or less, lower in strength than the third peak from the high molecular weight side. is.
  • the upper limit of the crystallinity of the first pregelatinized starch dry powder is 22.5% or less, preferably 20.0% or less, more preferably 17.0% or less, or 14.0% or less.
  • the lower limit of the crystallinity of the first pregelatinized starch dry powder is preferably 1.0% or more, more preferably 2.0% or more, still more preferably 4.0% or more, and still more preferably 7.0% or more. , more preferably 12.0% or more.
  • Crystalstallinity in the present invention is specified by the method shown in the Examples.
  • Pregelatinized starch dry powder according to the second aspect The pregelatinized starch dry powder according to the second aspect (hereinafter also referred to as “second pregelatinized starch dry powder”) is (requirement 2A) and ( All requirements 2B) are satisfied. However, the second pregelatinized starch dry powder may or may not satisfy (requirement 1B) in addition to these requirements.
  • the second dry powder of pregelatinized starch has at least three regions indicating starch in its gel filtration chromatography. Of the above three regions, the region from 120 minutes to less than 145 minutes is "A”, the region from 145 minutes to less than 190 minutes is "B”, and the region from 190 minutes to less than 250 minutes When "C” is used, both the following formulas (1) and (2) are satisfied.
  • region “A” may correspond to peak areas from 120 minutes or more to less than 145 minutes.
  • Region “B” may correspond to peak areas from retention times greater than or equal to 145 minutes to less than 190 minutes.
  • Region “C” may correspond to peak areas from retention times greater than or equal to 190 minutes to less than 250 minutes.
  • the pregelatinized starch dry powder satisfying the above formula means that the proportion of low-molecular-weight starch is higher than that of high-molecular-weight starch. According to the production method of the present invention, it is easy to realize a molecular weight distribution having such a relationship. This is presumed to be the result of shear forces converting a moderate proportion of the high molecular weight starch to the low molecular weight form.
  • the lower limit of "A/(A+B+C)" is more than 0.05, preferably 0.08 or more, more preferably 0.1 or more.
  • the upper limit of "A/(A+B+C)" is preferably 0.45 or less, more preferably 0.40 or less.
  • the lower limit of "C/(A+B+C)" is more than 0.2, preferably 0.25 or more, more preferably 0.30 or more.
  • the upper limit of "C/(A+B+C)" is preferably 0.90 or less, more preferably 0.80 or less.
  • B/(A+B+C) is not particularly limited, but may satisfy the following requirements.
  • the lower limit of "B/(A+B+C)” is preferably 0.15 or more, more preferably 0.20 or more.
  • the upper limit of "B/(A+B+C)” is preferably 0.70 or less, more preferably 0.60 or less.
  • first and second pregelatinized starch dry powders are not particularly limited, but pregelatinized starch with better processing characteristics can be obtained by satisfying any or all of the following requirements. Starch dry powder is easy to obtain.
  • the ⁇ -starch dry powder has the maximum value of the loss modulus in the gelation test at the peak appearing between shear strains of 0.03 and 0.25 at the time of shear strain of 0.001. is preferably greater than the value at .
  • the pregelatinized starch dry powder obtained using the production apparatus of Japanese Patent No. 4767128 which does not have a pressing member, exhibits a constant loss elastic modulus at small strain immediately after preparation, but when the strain increases (for example, strain near 0.1), the loss modulus no longer rises. Such kinetics result in a reduction in so-called "body”. Furthermore, after being stored (rested), the loss modulus rises sharply and becomes hard.
  • the pregelatinized starch dry powder of the present invention which satisfies the above requirements, unexpectedly, the loss elastic modulus tends to increase even when the strain is large (see FIGS. 5 and 7). Therefore, according to the dry powder of pregelatinized starch of the present invention, it is possible to easily prepare a firm gel. It was also found that the pregelatinized starch dry powder of the present invention is suppressed from abrupt change in loss modulus even after storage.
  • the "gelation test” is performed by the method shown in Examples.
  • Viscosity The ⁇ -starch dry powder may satisfy either or both of the following.
  • (Viscosity requirement 1) A 14% by mass aqueous solution of pregelatinized starch dry powder has a viscosity of 30 Pa s or more and 500 Pa s or less at 35°C, and immediately after heating the aqueous solution at 95°C for 5 minutes. Viscosity is 300 Pa ⁇ s or more.
  • (Viscosity requirement 2) The viscosity of a 14% by mass aqueous solution of pregelatinized starch dry powder immediately after heating at 95°C for 5 minutes is 1000 Pa ⁇ s or more.
  • the dry powder of pregelatinized starch of the present invention can satisfy the above-described viscosity characteristics, it is particularly easy to adjust the initial viscosity, and the viscosity after heat processing can also be adjusted.
  • the pregelatinized starch dry powder of the present invention that satisfies the above viscosity characteristics is suitable for the following uses. ⁇ Baking, etc. that requires proper viscosity maintenance and workability from molding to baking. ⁇ Noodle making, etc. that can be processed without using binders and can achieve various textures (koshi, crispness, etc.).
  • the viscosity of the pregelatinized starch dry powder can be determined by the viscosity profile over time.
  • the term "viscosity profile over time" means data indicating changes in viscosity with changes in temperature over time. More specifically, the viscosity profile over time is determined by the method shown in the Examples.
  • the viscosity at 35°C is 30 Pa ⁇ s or more and 500 Pa ⁇ s or less, preferably 70 Pa ⁇ s or more and 400 Pa ⁇ s or less.
  • the viscosity immediately after heating at 95°C for 5 minutes is 300 Pa ⁇ s or more, preferably 350 Pa ⁇ s or more.
  • the upper limit is not particularly limited, it is usually 1300 Pa ⁇ s or less.
  • the viscosity immediately after heating at 95°C for 5 minutes is 1000 Pa ⁇ s or more, preferably 1250 Pa ⁇ s or more.
  • the upper limit is not particularly limited, it is usually 2000 Pa ⁇ s or less.
  • the moisture content of the dry powder of ⁇ -starch is preferably 12.5% by mass or less, more preferably 10.0% by mass or less, and even more preferably 8.0% by mass or less.
  • the "water content” is the total amount of water contained in the dry powder of pregelatinized starch.
  • Moisture content can be determined by a moisture meter (such as an infrared moisture meter).
  • the use of the dry powder of pregelatinized starch of the present invention is not particularly limited, and it can be used for any of the same uses as the dry powder of pregelatinized starch known in the art (foods, pharmaceuticals, etc.).
  • the pregelatinized starch dry powder of the present invention is excellent in processability, and thus can be used as a good substitute for pregelatinized starch dry powders that have been conventionally used.
  • the present inventors discovered the following novel pregelatinized buckwheat dry powder.
  • the pregelatinized buckwheat dry powder can be obtained, for example, by applying the production method of the present invention to buckwheat.
  • Pregelatinized buckwheat dry powder A dry powder of pregelatinized buckwheat having a crystallinity of 18.0% or less.
  • the upper limit of the crystallinity of the pregelatinized buckwheat dried powder is 18.0% or less, preferably 15.0% or less.
  • the lower limit of the crystallinity of the pregelatinized buckwheat dry powder is preferably 1.0% or more, more preferably 2.0% or more, still more preferably 4.0% or more, still more preferably 7.0% or more, and even more preferably is 12.0% or more.
  • Pregelatinized buckwheat dry powder having a water content of 12.5% by mass or less.
  • the upper limit of the moisture content of the pregelatinized buckwheat dry powder is 12.5% by mass or less, preferably 10.0% by mass or less.
  • the lower limit of the moisture content of the pregelatinized buckwheat dry powder is preferably 3.0% by mass or more, more preferably 5.0% by mass or more.
  • the maximum value of the peak appearing between shear strains of 0.03 and 0.25 is 1.30 times or more greater than the value at shear strain of 0.001. is preferred, and 1.31 times or more is more preferred.
  • the upper limit in the above is not particularly limited, it is usually 1.50 times or less.
  • the present invention also includes an apparatus for producing pregelatinized starch comprising the following pulverization mechanism and temperature control means.
  • the pulverizing mechanism includes at least two rigid members arranged to face each other, and at least one of the rigid members so that the gap between the rigid members can be varied by a force from the opposing surface side of the rigid members. and a pressing member for pressing.
  • the temperature adjustment means adjusts the kernel temperature during the process of being sheared by the crushing mechanism.
  • the rigid member is arranged to shear and comminute grain fed into the gap formed by the opposing surfaces of the rigid member.
  • the form of the apparatus for producing pregelatinized starch of the present invention can be a mortar-type grinder (for example, an apparatus having the structure shown in Fig. 1).
  • the dry powder of pregelatinized starch of the present invention is obtained by subjecting grains to the above-mentioned production apparatus and pulverizing them under shearing conditions.
  • pregelatinized starch dry powder pregelatinized rice dry powder
  • the grains were pulverized with a mortar-type pulverizer by the following method to prepare pregelatinized starch dry powder.
  • This grinder has a similar structure to the device shown in FIG. 1 of Japanese Patent No. 4767128. Specifically, it is equipped with a crushing mechanism having an upper mill and a lower mill (corresponding to rigid members) arranged opposite to each other, a temperature adjusting means capable of adjusting the temperature of the upper mill, a grain supply port, a grain outlet, and the like. . In this crusher, the grains supplied to the grain supply port are fed into the space between the upper and lower mills, and are crushed by the action of the upper and lower mills. The pulverized material (pregelatinized starch dry powder) can be recovered from the grain outlet.
  • a crushing mechanism having an upper mill and a lower mill (corresponding to rigid members) arranged opposite to each other, a temperature adjusting means capable of adjusting the temperature of the upper mill, a grain supply port, a grain outlet, and the like.
  • the grains supplied to the grain supply port are fed into the space between the upper and lower mills, and are crushed by the action of the upper and lower mills.
  • a spring (corresponding to a pressing member) is provided under the lower mill and modified so that it can also move in the vertical direction with respect to the surface facing the upper mill.
  • the spring used had a load surface pressure (load per unit area) in the range of 9.70 kN/m 2 to 56.80 kN/m 2 .
  • Fig. 1 shows a schematic diagram of the mortar-type crusher used in this example.
  • Fig. 2 shows the results of gel filtration chromatography analysis of the dry powder of gelatinized rice (dry powder of gelatinized rice).
  • the region from 120 minutes to less than 145 minutes is “A”
  • the region from 145 minutes to less than 190 minutes is “B”
  • the region from 190 minutes to less than 250 minutes When the region is "C”, both the following formulas (1) and (2) are satisfied, so when using a spring with a load of "43.09 kN / m ⁇ 2", (Requirement 2A) also found to satisfy A/(A+B+C)>0.05 Formula (1) C/(A+B+C)>0.2 Formula (2)
  • crystalline rice flour means dry rice powder obtained without shearing the grains.
  • the numerical value represented by the unit “kN/m ⁇ 2" means the load of the spring used.
  • conventional method means the dry powder of gelatinized rice obtained in the same manner as in the example of Japanese Patent No. 4767128.
  • Example 1 means the gelatinized rice puree obtained in the same manner as in Example 1 of Japanese Patent Application Laid-Open No. 2017-163849.
  • Prioror art 2 means the gelatinized rice puree obtained in the same manner as in Example 2 of Japanese Patent Application Laid-Open No. 2017-163849.
  • “1st”, “2nd”, and “3rd” are respectively the region from 120 minutes to less than 145 minutes, the region from 145 minutes to less than 190 minutes, and the range from 190 minutes to less than 250 minutes. means the area of
  • the higher the load the more the molecular weight distribution changed. from above to less than 145 minutes) had a higher intensity than the third peak from the high molecular weight side (elution time: from 190 minutes or more to less than 250 minutes).
  • Fig. 4 plots the relationship between the load of the spring used for shearing and the crystallinity of the obtained pregelatinized starch dry powder (pregelatinized rice dry powder).
  • the result with a load of "0" is the result of shearing without using a spring.
  • the crystallinity was about 1.29%, as shown in FIG. 4 using a load of "43.09 kN/m ⁇ 2". Therefore, when using a load of "43.09 kN / m ⁇ 2", as described above, not only (Requirements 1A), (Requirements 1B), and (Requirements 2A), but also (Requirements 1C) and (Requirements 2B) A dry powder of pregelatinized starch satisfying the above was obtained. In addition, when a load of "11.75 kN/m ⁇ 2" or more was used, it was easy to obtain a dry powder of pregelatinized starch that satisfies (requirements 1C) and (requirements 2B).
  • the crystallinity is about 1.2%, about 1.5%, and about 1.5%, all of which satisfied (requirements 1C) and (requirements 2B).
  • pregelatinized starch dry powders are pregelatinized starch dry powders with a degree of crystallinity of more than 12% (pregelatinized starch dry powders with low amorphousness), or crystalline It was a pregelatinized starch dry powder with a degree of conversion of less than 1% (pregelatinized starch dry powder with excessive amorphousness).
  • the degree of crystallinity of the obtained pregelatinized starch dry powder varies depending on whether or not the gap between the rigid members is varied by the force from the opposing surface side of the rigid members, and the extent of that change. It is a surprising finding that they are completely different.
  • Table 1 is a table showing the moisture content of each pregelatinized starch dry powder.
  • load means the load of the spring used.
  • conventional method means the result of using the gelatinized rice dry powder obtained in the same manner as in the example of Japanese Patent No. 4767128.
  • FIG. 5 is a diagram showing the relationship between loss modulus and shear strain for each pregelatinized starch dry powder obtained.
  • "conventional method” means the result of using the gelatinized rice dry powder obtained in the same manner as in the example of Japanese Patent No. 4767128.
  • the pregelatinized starch dry powder obtained by shearing using a load of "19.58 kN/m ⁇ 2" to "43.09 kN/m ⁇ 2" has a peak appearing between shear strains of 0.03 and 0.25. was greater than the value at a shear strain of 0.001.
  • the temporal viscosity profile was obtained by analyzing the temporal gelatinization viscosity behavior under the following conditions. 43 g of water was added to pregelatinized starch dry powder (7.0 g) to prepare a sample (14% by mass aqueous solution of pregelatinized starch dry powder). Then, using "MCR301" (Anton Paar), each sample was subjected to a temperature change over 1400 seconds. The temperature program was set as follows. First, the temperature was equilibrated at 35°C, then increased by 10°C per minute to 95°C, held for 6 minutes, and finally decreased by 10°C per minute until reaching 35°C. The paddle rotation speed was set to 160 rpm.
  • Table 2 is a table showing the viscosity of each sample.
  • load means the load of the spring used.
  • initial viscosity means the viscosity of the sample at 35°C.
  • viscosity after heating means the viscosity of the sample immediately after heating at 95°C for 5 minutes.
  • conventional method means the result of using the gelatinized rice dry powder obtained in the same manner as in the example of Japanese Patent No. 4767128.
  • the viscosity when shearing is performed using a spring, the viscosity is within the range of 30 Pa s or more and 500 Pa s or less at 35 ° C., and the viscosity immediately after heating at 95 ° C. for 5 minutes was in the range of 300 Pa ⁇ s or more.
  • the viscosity was high at 35°C, the viscosity became low after heating, showing completely different dynamics from the pregelatinized starch dry powder obtained using a spring.
  • FIG. 6 shows the resulting viscosity profile over time.
  • "conventional method” means the result of using the gelatinized rice dry powder obtained in the same manner as in the example of Japanese Patent No. 4,767,128.
  • the first peak (about 400 sec) of the viscosity profile over time was much larger (more than twice) than the initial value (0 sec). Also, after the first peak (approximately 400 sec), the values were always higher than the initial values.
  • pregelatinized starch dry powder pregelatinized buckwheat dry powder
  • a dry powder of pregelatinized buckwheat was prepared by using buckwheat (buckwheat) instead of rice in the same manner as in ⁇ Preparation of pregelatinized starch dry powder (pregelatinized rice dry powder)>.
  • the obtained pregelatinized starch dry powder pregelatinized buckwheat dry powder
  • Table 3 is a table showing the relationship between the load of the spring used for shearing and the crystallinity of the obtained pregelatinized starch dry powder (pregelatinized buckwheat dry powder).
  • load means the load of the spring used.
  • conventional method means the result of using the gelatinized rice dry powder obtained in the same manner as in the example of Japanese Patent No. 4767128.
  • Table 4 is a table showing the moisture content of each pregelatinized starch dry powder.
  • load means the load of the spring used.
  • conventional method means the result of using the gelatinized rice dry powder obtained in the same manner as in the example of Japanese Patent No. 4767128.
  • FIG. 7 is a diagram showing the relationship between the loss modulus and the shear strain for the dry powder of pregelatinized rice (dry powder of pregelatinized buckwheat).
  • "conventional method” means the result of using the gelatinized rice dry powder obtained in the same manner as in the example of Japanese Patent No. 4767128.
  • the maximum value at the peak appearing between shear strains of 0.03 and 0.25 was larger than the value at shear strain of 0.001.
  • FIG. 8 is a temporal viscosity profile of the dry powder of pregelatinized rice (dry powder of pregelatinized buckwheat).
  • "conventional method” means the result of using the gelatinized rice dry powder obtained in the same manner as in the example of Japanese Patent No. 4767128.
  • the dry powder of pregelatinized buckwheat obtained in this example was easy to adjust the viscosity and had excellent handling properties.
  • the pregelatinized buckwheat dry powder can be processed without using a binder, and can achieve various textures (such as elasticity and crispness), and is suitable for making noodles and the like.

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PCT/JP2023/006269 2022-02-25 2023-02-21 α化澱粉乾燥粉末の製造方法、α化澱粉乾燥粉末、α化そば乾燥粉末、及びα化澱粉乾燥粉末の製造装置 Ceased WO2023162988A1 (ja)

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JP2024503177A JP7717337B2 (ja) 2022-02-25 2023-02-21 α化澱粉乾燥粉末の製造方法、α化澱粉乾燥粉末、α化そば乾燥粉末、及びα化澱粉乾燥粉末の製造装置
US18/837,411 US20250236684A1 (en) 2022-02-25 2023-02-21 Method for producing gelatinized starch dry powder, gelatinized starch dry powder, gelatinized buckwheat dry powder, and device for producing gelatinized starch dry powder
CN202380021546.2A CN118715267A (zh) 2022-02-25 2023-02-21 α化淀粉干燥粉末的制造方法、α化淀粉干燥粉末、α化荞麦干燥粉末及α化淀粉干燥粉末的制造装置
EP23759989.9A EP4484472A4 (en) 2022-02-25 2023-02-21 METHOD FOR THE PRODUCTION OF DRY GELATINIZED STARCH POWDER, DRY GELATINIZED STARCH POWDER, DRY GELATINIZED BUCKWHEAT POWDER AND DEVICE FOR THE PRODUCTION OF DRY GELATINIZED STARCH POWDER

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