Title:
ゲル化可能なデンプン製品調製法
Document Type and Number:
Japanese Patent JP4685757
Kind Code:
B2
Abstract:
The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture containing 5-50% dsb amylose is provided and the starch mixture is heated to a high temperature of at least 170 C. The invention further relates to a product obtainable by such a method and to the use of such product in a variety of food applications.
Inventors:
Wooltman Albert Jean Jacob
Steenken Petrus Anthony Maria
Steenken Petrus Anthony Maria
Application Number:
JP2006502741A
Publication Date:
May 18, 2011
Filing Date:
February 10, 2004
Export Citation:
Assignee:
Cooperati Abe You.
International Classes:
C08B30/06; A21D13/00; A21D13/08; A23C9/154; A23C20/00; A23D7/005; A23D7/015; A23G1/00; A23G1/56; A23G3/34; A23G9/52; A23L1/00; A23L1/0522; A23L9/10; C08B30/00; C08B30/12; C08J3/12
Domestic Patent References:
| JP1217002A | ||||
| JP2150401A | ||||
| JP61280244A | ||||
| JP63061001A | ||||
| JP25004531B1 | ||||
| JP10506955A | ||||
| JP6501277A | ||||
| JP57005700A | ||||
| JP56072658A |
Attorney, Agent or Firm:
Hatsushi Shimizu
Koichi Niimi
Koichi Niimi
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