Title:
澱粉ゲル含有食品
Document Type and Number:
Japanese Patent JP4792134
Kind Code:
B2
Abstract:
Here is provided a method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10° C. or higher and about 70° C. or lower to obtain an enzyme-treated starch; mixing a food material, the enzyme-treated starch and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch thereby gelling the starch to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of amyloglucosidase, isoamylase, α-glucosidase, α-amylase having a characteristic capable of improving a gel forming ability of a starch, and cyclodextrin glucanotransferase.
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| JPH0728388 | [Name of device] Combination confectionery |
Inventors:
Keiji Ichihara
Fukuda Junya
Masakazu Kimura
Kenichi Kurita
Fukuda Junya
Masakazu Kimura
Kenichi Kurita
Application Number:
JP2011508150A
Publication Date:
October 12, 2011
Filing Date:
August 11, 2010
Export Citation:
Assignee:
Glico Nutrition Food Co., Ltd.
International Classes:
A23L1/0522; A23L7/10; A23L7/109; A23L9/10; A23L13/00; A23L13/40; A23L13/60; A23L17/00; A23L19/00; A23L23/00; A23L27/60; A23L29/00; A23L29/20; C08B30/12
Domestic Patent References:
| JPH11192052A | 1999-07-21 | |||
| JPH11255802A | 1999-09-21 | |||
| JPH06269291A | 1994-09-27 |
Foreign References:
| WO2005096839A1 | 2005-10-20 | |||
| WO2008059992A1 | 2008-05-22 |
Attorney, Agent or Firm:
Hidesaku Yamamoto
Takaaki Yasumura
Natsuki Morishita
Takaaki Yasumura
Natsuki Morishita