Chestnut starch extraction method and chestnut starch extracted thereby

摘要

The present invention relates to an extraction method for extracting chestnut starch from chestnut and chestnut starch extracted by it, and in the related art, chestnut is only baked or steamed even when used in the form of semi-processing or processing. In order to extract starch, the harvested chestnuts are dried for 7 to 10 days while maintaining the temperature of 30 to 40 ° C, and the dried chestnuts are peeled off and then coarsely pulverized first, and settled in water for 24 hours. After soaking, the water is removed, pulverized secondly, and starch is extracted by centrifugation for about 3 hours. This is because the chestnut is dried for a long period of time without completely removing moisture. There is a problem that the smell of fermentation remains even though the quality of the product deteriorates due to decay or the fermentation proceeds to dryness.;In order to solve this problem, the present invention is to completely dry the chestnut through three times of drying process under different conditions, and then pulverized to the size of the normal soybeans and then different in summer and winter Precipitate for a period of time and soaked, and then completely pulverized into fine powder through a conventional mixer, using a conventional double dehydrator to classify the liquid starch and impurities and fibers having a heavy specific gravity, and the liquid starch classified here By providing a process for collecting starch through a conventional centrifuge was able to solve the conventional problem.