関: corn starch、starch

WordNet

starch prepared from the grains of corn; used in cooking as a thickener (同)cornflour
stiffen with starch; "starch clothes"
a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles (同)amylum
a commercial preparation of starch that is used to stiffen textile fabrics in laundering

PrepTutorEJDIC

コーンスターチ(とうもろこしから採る澱粉(でんぷん);肉汁やソースにとろみをつけるのに使う)(《英》corn flour)
〈U〉でんぷん / 〈U〉〈C〉でんぷん食品 / 〈U〉のり(糊) / 〈U〉堅苦しさ / …‘に'のりをつける,‘を'のりづけして堅くする

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/04/30 23:52:35」(JST)

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Corn starch, cornstarch, cornflour or maize starch is the starch derived from the corn (maize) grain. The starch is obtained from the endosperm of the corn kernel. Corn starch is a popular food ingredient used in thickening sauces or soups, and is used in making corn syrup and other sugars. ^[1]

History

Advertisement for a Cornflour manufacture, 1894

Until 1850, corn starch was used primarily for starching laundry and industrial uses.^[2]

Use

Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard); it is mixed-in with a lower-temperature liquid to form a paste or a slurry. It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization).

It is usually included as an anti-caking agent in powdered sugar (10X or confectioner's sugar). Baby powders often includes cornstarch among its ingredients.^{[citation needed]} Heated corn starch raises the blood glucose levels even faster than sugar,^[3] and like pure sugar, white bread and potatoes, it easily leads to excessive weight gain.^[4]

Corn starch when mixed with a fluid can make a non-Newtonian fluid, e.g. adding water makes Oobleck and adding oil makes an Electrorheological fluid.

A common substitute is arrowroot, which replaces corn starch on a 1:1 ratio.^[5]

Corn starch can also be used to manufacture bioplastics.

Manufacture

Corn starch shown on a poster, upper left.

The corn is steeped for 30 to 48 hours, which ferments it slightly. The germ is separated from the endosperm and those two components are ground separately (still soaked). Next the starch is removed from each by washing. The starch is separated from the corn steep liquor, the cereal germ, the fibers and the corn gluten mostly in hydrocyclones and centrifuges, and then dried. (The residue from every stage is used in animal feed and to make corn oil or other applications.) This process is called wet milling. Finally, the starch may be modified for specific purposes.^[6]

Names and varieties

Called corn starch in the United States and Canada.
Called cornflour in the United Kingdom, Ireland, Israel and some Commonwealth countries. Not to be confused with cornmeal.
Often called maizena in the Netherlands, Belgium, France, Finland, Austria, Italy, Portugal, Brazil, Norway, Denmark, Slovakia, Sweden, Switzerland, Spain, South Africa, Latin America, and Indonesia, after the brand.^[7]

References

^ http://www.merriam-webster.com/dictionary/cornstarch
^ "Corn starch". Everything2. Retrieved 2011-06-12.
^ Ragnar Hanas Type 2 Diabetes in Adults of All Ages p.45
^ Richard W. Wrangham Catching Fire: How Cooking Made Us Human, pp.60-1
^ "Ingredient Substitution". JoyofBaking.com. 2007-09-11. Retrieved 2011-06-12.
^ "International Starch: Production of corn starch". Starch.dk. Retrieved 2011-06-12.
^ "Maizena". Maizena marca registrada. Retrieved 2013-17-04.

External links

American Corn Refiners Association

UpToDate Contents

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English Journal

Dietary fibre fractions in cereal foods measured by a new integrated AOAC method.

Hollmann J, Themeier H, Neese U, Lindhauer MG.SourceMax Rubner-Institute (MRI), Federal Research Institute for Nutrition and Food, Department of Safety and Quality of Cereals, D-32756 Detmold, Schuetzenberg 12, Germany.
Food chemistry.Food Chem.2013 Oct 1;140(3):586-9. doi: 10.1016/j.foodchem.2012.12.005. Epub 2012 Dec 8.
The reliable determination of soluble, insoluble and total dietary fibre in baked goods and cereal flours is an important issue for research, nutritional labelling and marketing. We compared total dietary fibre (TDF) contents of selected cereal based foods determined by AOAC Method 991.43 and the ne
PMID 23601411

Improvement of the AOAC 2009.01 total dietary fibre method for bread and other high starch containing matrices.

Brunt K, Sanders P.SourceDepartment of Carbohydrate Analyses, Eurofins Food Netherlands, Leeuwarderstraatweg 129, 8441 PK Heerenveen, The Netherlands. Electronic address: kommerbrunt@eurofins.com.
Food chemistry.Food Chem.2013 Oct 1;140(3):574-80. doi: 10.1016/j.foodchem.2012.10.109. Epub 2012 Nov 24.
The dietary fibre (DF) content in wheat grain based food products have been established with both the classical AOAC 985.29 dietary fibre and the new AOAC 2009.01 total dietary fibre protocol. There is a good agreement between the high molecular weight dietary fibre (HMWDF) contents measured with th
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Evaluation of methods of analysis for dietary fibre using real foods and model foods.

Englyst K, Quigley M, Englyst H, Parmar B, Damant A, Elahi S, Lawrance P.SourceEnglyst Carbohydrates Ltd., 2 Venture Road, Southampton Science Park, Southampton SO16 7NP, UK. Electronic address: Klaus@englyst.co.uk.
Food chemistry.Food Chem.2013 Oct 1;140(3):568-73. doi: 10.1016/j.foodchem.2012.08.043. Epub 2012 Aug 31.
RATIONALE AND OBJECTIVES: There are several rational and empirical methods for the measurement of dietary fibre and its components. A selection of these methods were evaluated by investigation of a range of real foods and model foods with added resistant starch (RS), non-starch polysaccharides (NSP)
PMID 23601408

Dietary fibre: Challenges in production and use of food composition data.

Westenbrink S, Brunt K, van der Kamp JW.SourceNational Institute for Public Health and the Environment (RIVM), P.O. Box 1, 3720 BA Bilthoven, The Netherlands. Electronic address: susanne.westenbrink@rivm.nl.
Food chemistry.Food Chem.2013 Oct 1;140(3):562-7. doi: 10.1016/j.foodchem.2012.09.029. Epub 2012 Sep 23.
Dietary fibre is a heterogeneous group of components for which several definitions and analytical methods were developed over the past decades, causing confusion among users and producers of dietary fibre data in food composition databases. An overview is given of current definitions and analytical
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Japanese Journal

Insulin Autoimmune Syndrome in a Health Supplement User: The Effectiveness of Cornstarch Therapy for Treating Hypoglycemia

Deguchi Arichika,Okauchi Yukiyoshi,Suehara Setsuyo,Mineo Ikuo
Internal Medicine 52(3), 369-372, 2013
… Due to frequent episodes of nocturnal hypoglycemia, the health preparations were discontinued and the patient was treated with cornstarch. …
NAID 130003365865

環境に配慮した硼素化合物を使用しない段ボール用接着剤

金井隆弘
紙パ技協誌 66(1), 59-62, 2012-01-01
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柴沼清,出川洋子,宮脇洋之,世利謙二,讃井和子
応用糖質科学 : 日本応用糖質科学会誌 1(1), 65-69, 2011-01-20
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NAID 110009691158

血糖値上昇抑制効果を有する機能性糖質L-アラビノースの生理機能研究と工業生産技術の開発

柴沼清,出川洋子,宮脇洋之 [他],世利謙二,讃井和子
応用糖質科学 : 日本応用糖質科学会誌 = Bulletin of applied glycoscience 1(1), 65-69, 2011-01-20
NAID 10027412282

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