湿熱処理澱粉の新規製造法の開発とその応用に関する研究

• 蔵橋 嘉樹

  三和澱粉工業株式会社

• 吉野 善市

  三和澱粉工業株式会社

書誌事項

タイトル別名

• Heat-Moisture-Treated Starch; Its Production, Properties, and Uses.
• 平成11年度日本応用糖質科学会技術開発賞受賞講演 湿熱処理澱粉の新規製造法の開発とその応用に関する研究
• ヘイセイ 11ネンド ニホン オウヨウ トウシツ カガクカイ ギジュツ カイハツショウ ジュショウ コウエン シツネツ ショリ デンプン ノ シンキ セイゾウホウ ノ カイハツ ト ソノ オウヨウ ニ カンスル ケンキュウ

抄録

Heat-Moisture-Treatment (HMT) was originated by V.L. Sair in 1944. It is a very interesting method to modify the structures and functions of starches. HMT is carried out by heating starch at 100-125°C under 100% relative humidity. Recently, much attention has been paid to HMT as a suitable method for modifying starch instead of chemical methods, from the viewpoint of health for uses for foods. However, it was not possible to produce commercially, because of difficulty in ob-taining a uniform product by partial gelatinization. We have solved this problem by introducing a new device suitable for both laboratory and industrial uses. The device consists of a combination of vacuum evacuation of a vessel containing starch and subsequent heating of the starch by introduc-ing live steam. This device provides a good uniform product in shorter time than conventional methods. We called it "reduced-pressurized heat-moisture treatment." Using this treatment (USP 5362329 (1994)), HMT has been recognized as one of the useful means of modifying starch, espe-cially for food uses. Heat-Moisture-Treated Starch (HMTS) swells but retains granular shape with-out dissolving by heating above 100°C in the presence of water. HMT increases the stability for acid and mechanical agitation in pasting. HMT increases hydrophiricity and decreases hydrophobic-ity of starch granules. On the contrary, HMT decreases hydrophiricity and increases hydrophobicity of starch paste. HMTS appears to be a suitable material for the production of retort foods, dress-ings, noodles, baked foods, batter products, confections, dairy products, creams, fat minetics and resistant starches.

収録刊行物

• Ｊｏｕｒｎａｌ　ｏｆ　Ａｐｐｌｉｅｄ　Ｇｌｙｃｏｓｃｉｅｎｃｅ

  Ｊｏｕｒｎａｌ　ｏｆ　Ａｐｐｌｉｅｄ　Ｇｌｙｃｏｓｃｉｅｎｃｅ 47 (1), 125-132, 2000

  日本応用糖質科学会

詳細情報

• CRID: 1390001206293812992
• NII論文ID: 10008251678
• NII書誌ID: AN10453916
• DOI: 10.5458/jag.47.125
• ISSN: 18807291
• ISSN: 13447882
• NDL書誌ID: 5397279
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5397279
• Web Site: http://www.jstage.jst.go.jp/article/jag1999/47/1/47_1_125/_pdf
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可