To produce a highly branched starch increased in solubility, suppressed in aging and reduced in viscosity without decreasing the molecular weight to provide a method for producing the same, a method for suppressing the aging of a gelated starch from this starch and a method for producing foods and beverages including the starch.
This invention relates to (1) a highly branched starch that has the peak of chain branch distribution at 4-7 as the glucose unit chain length distribution according to the anionic ion-exchange chromatography, has high solubility in water where the solution has a low viscosity, and has a peak of the molecular weight distribution at 2.0×106; (2) a method for producing the objective highly branched starch characteristically by allowing a branching enzyme to act on a gelated starch; (3) a method for suppressing the aging of the gelated starch by adding 0.1-100 wt.%, based on the solid component of the gelated starch, of the highly branched starch produced by the method described in (2); (4) a method for producing foods and beverages including the starch that is suppressed in aging by adding 0.1-100 wt.%, based on the starch, of the highly branched starch thereto.
TOEDA KAZUYOSHI
TAKAHASHI TORU
SHIBAMOTO NORIO
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