JPS629294B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel method for gelatinizing starch, and its purpose is to uniformly control the degree of gelatinization according to the purpose, and to obtain gelatinized starch without powder disintegration. It provides: Conventionally, starch gelatinization has been carried out by heating a mixture of starch raw material and water using a drum dryer, an extruder, or the like. However, the method of using a drum dryer is
Because the operation requires mixing a large amount of water,
It is difficult to control the degree of gelatinization, and even if the amount of water is reduced as much as possible, gelatinization is uneven, and
It was not possible to obtain a product with a high degree of chemicalness. In addition, in the method using an extruder, gelatinization can be carried out under conditions with low moisture content, but starch granules are destroyed during the pressure extrusion process, making it possible to obtain products with only limited uses. As mentioned above, in the pregelatinized starch obtained by the conventional method, the gelatinization is uneven, and the degree of gelatinization of the pregelatinized starch granules is almost 100%, and moreover, the starch granules are disintegrated. Therefore, when it is dissolved in water and used, it absorbs water too quickly and tends to form lumps, which is often inconvenient for use. On the other hand, the texture of starch in foods such as bread and anchovies is greatly affected by the fact that the grains are not disintegrated.Especially in the case of instant foods, the demand for which has increased rapidly in recent years, gelatinization degree 30~90
It is desirable to use pregelatinized starch with good water dispersibility controlled at 100% and heat-treat it during cooking to achieve a pregelatinization degree of 100%. Under such circumstances, the present inventor conducted intensive research on the gelatinization of starch and found that when a mixture of starch raw material and water is heated in a foamed state, the limited moisture uniformly gelatinizes the starch. It can be used to uniformly pregelatinize, and by adjusting the water content and heating amount, it is possible to produce products with any degree of pregelatinization.
Furthermore, the present invention was completed based on the discovery that grain disintegration does not occur and therefore the dispersibility in water is improved. That is, the present invention is a method for gelatinizing starch, which is characterized by adding a foaming agent to foam a mixture of starch raw material and water, and then heat-treating the mixture. In the present invention, the starch raw material includes starch separated from corn, wheat, potato, tapioca, etc., and materials containing these starches. The foaming agent may be any one commonly used in foods, such as glycerin fatty acid esters (lactated monoglycerin, acetylated monoglycerin, polyglycerin fatty acid esters), sorbitan fatty acid esters, polyoxysorbitan fatty acid esters. , surfactants such as sucrose fatty acid esters; fatty acids or alcohols having 3 to 8 carbon atoms; leavening agents such as carbonates, bicarbonates, tartrates, and gluconodelta-lactone; It is used by mixing more than one species. This foaming agent is preferably added in an amount of 0.02 to 20% by weight (hereinafter % is expressed by weight) based on the starch raw material. If this foaming agent forms stable bubbles, it may be used alone, but if the foam is unstable, for example, in the case of the above-mentioned swelling agent, it is preferable to use a foaming stabilizer in combination. Examples of foaming stabilizers include generally known proteins such as gelatin, saponin, and gluten, and their decomposition products; and polysaccharides such as guar gum. Added from 0.1 to 20%. To carry out the present invention, a foaming agent and a foaming stabilizer are added to water and foamed, and then a starch raw material is mixed, or a starch raw material, a foaming agent, a foaming stabilizer, and water are mixed simultaneously, Mix thoroughly. The amount of water added at this time varies depending on the desired degree of gelatinization, but
In order to make the degree of gelatinization 30 to 90%, it is preferably 40 to 230% of the starch raw material. For example, when the above-mentioned blowing agent is used as a foaming agent, it foams and foams when mixed, but when the surfactant is used, the mixture is mixed with a propeller mixer, homomixer, colloid mill, etc. T.K.
Thoroughly mix and foam using a homogenizer, air mixer, pressure nozzle emulsifier, etc. Next, the starch raw material foamed in this way is heat-treated to undergo gelatinization. The heat treatment is carried out by a method using a drum dryer, a method of placing the material in a flat container and heating it in a heating machine, or the like. The heating temperature varies depending on the thickness of the mixture and the desired degree of gelatinization, but is generally 70 to 250°C, particularly 100 to 200°C.
The temperature is preferably 0.degree. C., and the heating time is preferably 30 seconds to 5 hours. In order to suppress the degree of gelatinization, it is achieved by keeping the water content low within the range of foaming conditions of the dough and reducing the amount of heating. The gelatinized starch thus obtained is dried and pulverized, but since the gelatinized starch obtained has a large bulk, there is very little granulation during pulverization. Grinding is carried out by a conventional method, and the particle size varies depending on the intended use. The pregelatinized starch obtained as described above is uniformly pregelatinized to any pregelatinization degree and does not disintegrate, so it has good dispersibility in water and can be used in various foods, especially instant soups and instant cereals. It is extremely excellent as a starch material for instant foods such as yew and cake mixes. Next, examples and application examples will be given and explained. Example 1 Attach 5 containers and a whipper to a cake mixer, add 1000 ml of water and a cake foaming agent (10% sucrose fatty acid ester, 10% sorbitan fatty acid ester, 10% glycerin fatty acid ester,
D-sorbitol solution 40%, propylene glycol 5
%) dissolved in 30g was added. Add 1000g of potato starch to this and turn on low speed for 1 minute, then on high speed for 3 minutes.
Stir for a minute. The resulting foam was poured into a flat aluminum container to a thickness of 5.5 mm. This was placed in a dryer at 140°C for 1 hour, then heated at 120°C for 2 hours, and the resulting dried product was crushed and sampled.
(A). In addition, a control product obtained by removing the cake foaming agent from the above components [Control (1)] was treated in the same manner as Sample (A). In addition, commercially available alpha corn starch (produced using a drum dryer in a conventional manner) was used as a control (2). For these samples, we observed the state of the dry matter before crushing, the degree of gelatinization of the pregelatinized starch after crushing, and the presence or absence of lump formation when these pregelatinized starches were dispersed in water, and the results are shown in Table 1. Shown below.

[Table] Example 2 Attach 5 containers and a whipper to a cake mixer, add 2000 ml of water and a foaming agent for cakes (10% sucrose fatty acid ester, 10% sorbitan fatty acid ester, 10% glycerin fatty acid ester, D-sorbitol). liquid 40%, propylene glycol 5%) 30
A solution of g was added. Light flour for this
1000g was added and whisked at low speed for 1 minute and at high speed for 3 minutes. The resulting foam was poured into a flat aluminum container to a thickness of 5.5 mm, and dried in a dryer at 100℃ for 3
It was dried by heating for a period of time and pulverized to obtain a sample (B). Also,
The thickness of the bubble was 2.8mm, and the heating temperature was 120℃.
Samples (C) and
This was designated as sample (D). The properties of these samples are shown in Table 2.

[Table] Example 3 1000 g of cornstarch, 500 g of egg white (65 g as dry matter), 30 g of baking powder (8.1 g of bicarbonate of soda, 1.2 g of potassium hydrogen tartrate), and 565 g of water.
Mix the ml evenly and place it in a flat aluminum container to a thickness of
It was poured to a thickness of 5.5mm. Place the entire container in an oven heated to 200℃ and heat for 10 minutes.
It was transferred to a dryer at 100°C and dried to a moisture content of approximately 5%.
The dried material was ground to a particle size of less than 100 mesh using a Raikai machine. The degree of gelatinization of the obtained starch was 70%. Application example 1 63 parts of edible oil and fat were added to 100 parts of the sample (B) obtained in Example 2.
2.5 parts sugar, 0.1 part salt, 0.2 part lecithin, and dried eggs
18.8 parts were added and mixed to produce an instant chew. A suitable amount of water was added to this instant sew, mixed, and baked at 200°C, resulting in a good sew. On the other hand, when an instant shoe was made in the same manner as above using wheat flour that had been pregelatinized using a drum dryer in a conventional manner, and water was added and baked in the same manner, oil came out to the surface and the powder did not rise.

Claims (1)

[Claims] 1. A method for gelatinizing starch, which comprises adding a foaming agent to foam a mixture of starch raw material and water, and then heat-treating the mixture. 2. The method for pregelatinizing starch according to claim 1, characterized in that a foaming agent and a foaming stabilizer are used in combination. 3. The method for pregelatinizing starch according to claim 1 or 2, wherein the amount of water is 40 to 230% by weight of the starch raw material. 4. The method for pregelatinizing starch according to claim 1 or 2, wherein the amount of the foaming agent is 0.02 to 20% by weight of the starch raw material. 5 The amount of foaming stabilizer is 0.1 to 20% by weight of the starch raw material.
The method for gelatinizing starch according to claim 2. 6. The method for pregelatinizing starch according to any one of claims 1 to 5, wherein the heat treatment is performed at a temperature of 70 to 250°C.