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JP2000201632 |
To provide a process for producing an edible starch product suitable as an animal food or a chewing toy for pet. The objective product is produced by forming starch by a melt- processing method comprising a step to mix starch with water ...
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JP2000169502 |
To provide a new-type branched maltodextrin specified in a 1,6-glucoside bond level, a reducing sugar content, a polydispersity index, and an average molecular weight and being usable as a product intended for digestion by man or animals...
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JP3047831 |
To shorten the defrosting operation time and avoid the drop of heating comfortableness by providing this system with a hot water extraction part at the middle of a hot water reservoir, and performing the defrosting operation, making use ...
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JP2000063401 |
To obtain a starch composition which can fully maintain soft, short and crispy mouthfeel by using as a raw material for foods such as confectionery and batter coatings of fried foods. (A) A swelling non suppressed starch with an amylose ...
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JP2000038401 |
To obtain a pregelatinized starch having excellent dispersibility, readily providing a uniform paste solution free from undissolved lump of flour and lump, useful as a thickening agent, an adhesive an oil absorbing agent, etc., by mixing...
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JP2000026502 |
To obtain the subject dextrin useful for coating and using as a film, having characteristics such as substantially complete solubility into surrounding water. This roasted dextrin is characterized by substantially 100% soluble in surroun...
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JP2000001502 |
To obtain a stable low-DE starch hydrolyzate having an improved loading capacity by fractionating a low-DE starch hydrolyzate having a specified DE (content of dextrose, etc.), with a nano-permeable membrane having a specified fractionat...
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JP3019191 |
PURPOSE: To obtain a new dextrin fatty acid ester and a composition containing this ester. CONSTITUTION: This dextrin fatty acid ester is an esterified product of a dextrin and a fatty acid, having the following characteristics: the aver...
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JP11335401 |
To obtain a modified starch composition for molding a biodegradable plastic article free from drawbacks such as restriction in moldability, high in the cost of extrusion or the like caused from the existence of water by compounding modif...
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JP11302302 |
To obtain the subject starch dispersible into cold water, being gelatinized by heating, capable of lessening a foamy defect remaining after drying and baking of a molded starch than a conventional one by adjusting its average particle di...
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JP2989039 |
PURPOSE: To obtain a bakery food suppress quality deterioration with time and having excellent texture. CONSTITUTION: A processed starch which has ≤8% solubility by heating, ≤5% section not passing through a sieve of 60 meshes, a gra...
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JP11269202 |
To improve free-flowability and compression characteristics by heating a water slurry of starch at a gelation temperature or lower to partially swell starch granules, cooling and spray drying. A water slurry of starch is heated at a gela...
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JP11255802 |
To provide a material as food having a favorable mouthfeel and no wrongness feel and besides having an expectation for more preventive effects on fatness, diabetes, etc., namely the one having a high indigestible-component ratio and a go...
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JP11236401 |
To obtain liquors containing a hardly digestive dextrin having ≥75% content of hardly digestive components, ≥13% content of a food fiber and a low calorie value, and containing little coloring matter and stimulating smell. This liquo...
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JP11209403 |
To increase a content of an indigestible component and a vegetable fiber by making an alcohol liquor contain a specific indigestible dextrin obtained by hydrolysis, with an α-amylase and a glucoamylase, of a roasted dextrin prepared by ...
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JP11209402 |
To prevent a reduction in the viscosity of a tapioca starch paste and to provide a method for manufacturing a tapioca starch paste having an increased viscosity. An aqueous solution or an aqueous slurry of a tapioca starch is blended wit...
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JP11137905 |
To recover water-soluble polydextrose of high purity by dissolving a mixture containing specified amts. of polyglucose, glucose, anhydroglucose, sorbitol and citric acid to a specified concn., passing the mixture soln. through a column c...
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JP11123066 |
To obtain fat lowering foods capable of affording palatability resembling to fat containing foods by including curdlan, starch and starch resolvent as the fat lowering raw materials. The subject fat lowering foods is obtained by containi...
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JP11116602 |
To provide a food with physiological actions, by adding a slightly digestible thick malt syrup and/or powder candy obtained by hydrolyzing baked dextrin mixed with an acid in the presence of an acid to a food or replacing the thick malt ...
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JP11116601 |
To obtain an interlaminar adhesive capable of being rapidly gelatinized even at a low temperature and dried, providing strong and stable adhesiveness and actualizing reduction in cost, by using a treated starch compressed by a compacting...
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JP2893003 |
To obtain a modified starch useful as a thickening agent for foods, etc., and a viscosity imparter, capable of providing a composition such as foods, etc., with proper viscosity due to its high viscosity, excellent in stability and trans...
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JP11019509 |
To make block formation due to moisture absorption hardly occur and make browning hardly occur by subjecting a water suspension liquid of a soluble starch having a DE(dextrose equivalent) of not more than a particular number and a viscos...
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JP11005802 |
To produce a hardly digestible starch, having a high content of a hardly digestible ingredient, capable of effectively preventing obesity, diabetes, etc., and good in texture by reacting an aqueous suspension of a high-amylose starch wit...
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JP10313804 |
To obtain noodles capable of being a source of supply of a vegetable fiber, having reduced calorie and further good in noodle-making properties and texture. The noodles are produced by using a raw material containing a resistant-starch c...
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JP10273418 |
To obtain the subject cosmetic excellent in cleansability against make-up stains, etc., and good in storage stability by heating starch, a hydrophilic nonionic surfactant and water at a temperature not lower than the gelatinization tempe...
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JP10262615 |
To obtain a preventing agent for fish paste products from getting flaggy, capable of controlling conventional defective shapes of the products resulted from that the paste is so soft as to get flaggy in a molding process while maintainin...
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JP10251303 |
To provide a glutinous wheat starch having stable viscosity. This wheat starch and a food containing the starch exhibit the maximum viscosity at 75-85°C and have an amylose content of ≥0.8% and <2.5%.
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JP10234315 |
To provide vegetable glycogen easily soluble in cold water and hot water as viscous polymers existent in rice and production thereof. Concerning the vegetable glycogen, which is easily soluble in cold water and hot water and shows viscos...
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JP10226998 |
To obtain design paper with colored patterns of dots or speckles. Anionized or cationized starch particles colored with cationic or anionic colorant respectively are prepared. A paper stock containing the colored starch particles and fib...
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JP10191931 |
To provide a preparation for suppressing the disease of the colorectal alimentary tract, especially, the progress of colonic cancer by containing specified pancreatin resistant starch in high ratio. The preparation is provided by contain...
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JP10195104 |
To provide a starch material highly contg. dietary fibers and to provide food and drink, medicines, cosmetics, and industrial products contg. the same. Starch contg. 30wt.% or higher amylose is subjected to a wet- heat treatment to give ...
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JP10195105 |
To provide a process whereby a starch material which highly contains dietary fibers highly safe and having small particle sizes and smooth touch and which can be used in the fields of food and drink, medicines, etc., can be produced in a...
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JP10182701 |
To safely produce the subject powder without using an organic solvent, at a low cost, having improved releasing properties of a hardly soluble material and useful for medicines, cosmetics, etc., by burying the hardly soluble material in ...
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JP10150931 |
To obtain the subject material having both water holding property and lipophilic property by heating starch or the mixture of starch and sugar except for starch in oil at a high temperature and then removing the oil component from it. Fo...
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JP10147601 |
To obtain a suppressing agent capable of preventing the dust generation and the hardening of a fly ash by containing a specific substance in water or in water and an alcohol. This suppressing agent for dust generation and hardening of a ...
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JP10136979 |
To solve a variety of problems in the conventional starch industry by providing an acidic α-amylase and liquefying starch under acidic and high- temperature conditions. This acidic α-amylase has following properties: (1) substrate spec...
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JP10120703 |
To obtain a modified starch having excellent film-forming properties and paper improved in blister resistance by using the modified starch as a sizing agent and a coating agent. This modified starch can be obtained by treating a raw star...
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JP2779345 |
To obtain amylase-resistant granular starch having a total content of dietary fiber of 12wt.% or above by heating high-amylose starch having an amylose content of 40wt.% or above and a total water content of 10-80wt.% at 60-160°C. This ...
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JP10081760 |
To produce biodegradable containers, dishes, cups, etc., from potatoes from which sticking materials, such as mud, have been washed off, by mashing the potatoes through a mashing machine, and molding the obtained milky mash. This degrada...
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JP10080294 |
To obtain an enzyme converted starch from a starch having high solid content by adding specific amounts of water and a starch hydrolase to a (modified) starch, reacting the starch with an enzyme at optimum temperature and pH and hydrolyz...
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JP10056984 |
To obtain the subject thickener which contains specific amounts of a raw amylose starch and a lipid emulsifier and gives a mayonnaise-like creamy and smooth product of low lipid content (salad cream) stable to shear and heat having fluid...
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JP10053601 |
To obtain the subject starch stable to heat, having high viscosity and capable of using for a food by reacting starch with a compound capable of generating activated chlorine at the place under a modest condition. This starch is obtained...
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JP10042804 |
To prepare an article of food, excellent in storage stability and paste characteristics and useful for bread spreads, dressings, salad mayonnaises, etc., by using a granular pregelatinized starch produced by a high-pressure treatment. A ...
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JP10014408 |
To provide a vessel for seedling growth which is composed of a mixture of poly(lactic acid) and starch, resistant to hydrolysis to maintain its mechanical strength during rearing the seedling and can be buried in a soil when the seedling...
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JP10007701 |
To decompose and convert starch rapidly by adding a specified metal (especially Mn) complex catalyst to an aqueous alkaline slurry of starch and decomposing the starch by using hydrogen peroxide. This method comprises the steps of: feedi...
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JP10007842 |
To obtain a modified starch useful as a thickening agent for foods, etc., and a viscosity imparter, capable of providing a composition such as foods, etc., with proper viscosity due to its high viscosity, excellent in stability and trans...
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JP10001501 |
To provide a simple manufacturing method of highly water absorptive starch. This manufacturing method comprises the following (A)-(D) processes. They are slurring process (A), where water is added to starch, pasting process (B), where th...
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JP09294575 |
To obtain the subject substance capable of controlling the supply of oxygen to change cells into dormant states and thereby enabling the flowering of cut flowers or arranged flowers for long periods, the culture of plants in states free ...
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JP09278801 |
To obtain rice starch particles usable as an extender or carrier for other substances having no excellent fluidity by aggregating a rice starch, silicon dioxide and water to form particles having a specified size and a specified shape. A...
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JP09272702 |
To lower the viscosity of a solution containing starch and/or a thickening polysaccharide without lowering their contents and without changing their molecular structures by adding a specified starch decomposition product to the solution....
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