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Patent Searching and Data


Title:
FOOD COMPOSITION CONTAINING STARCH
Document Type and Number:
WIPO Patent Application WO/2017/150389
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a technique which, in a starch-containing food composition, improves characteristics at the time of gelling or thickening of the starch (the effect of imparting hardness, elasticity and form retention), suppresses the elution of sugars from the starch, and imparts heat stability. This food composition, which contains starch and also cellulose compounded by polysaccharides (excluding cellulose), has excellent hardness, elasticity and form retention, has improved characteristics at the time of gelling or thickening of the starch, suppresses the elution of sugars from the starch, and improves heat stability.

Inventors:
FUKUDA, Junya (6-5, Utajima 4-chome, Nishiyodogawa-ku, Osaka-sh, Osaka 02, 〒5558502, JP)
KURITA, Kenichi (6-5, Utajima 4-chome, Nishiyodogawa-ku, Osaka-sh, Osaka 02, 〒5558502, JP)
NISHIMURA, Takahisa (6-5, Utajima 4-chome, Nishiyodogawa-ku, Osaka-sh, Osaka 02, 〒5558502, JP)
Application Number:
JP2017/007196
Publication Date:
September 08, 2017
Filing Date:
February 24, 2017
Export Citation:
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Assignee:
GLICO NUTRITION CO., LTD. (6-5 Utajima 4-chome, Nishiyodogawa-ku Osaka-sh, Osaka 02, 〒5558502, JP)
International Classes:
A23L5/00; A23G3/34; A23G3/48; A23L7/109
Domestic Patent References:
2013-08-22
Foreign References:
JPS54160781A1979-12-19
JP2012235737A2012-12-06
JPH11253114A1999-09-21
JP2017012165A2017-01-19
Other References:
MASAHARU SAGA ET AL.: "Chikuniku·Suisan Kako Shokuhin no Hinshitsu Kairyo ni Tsuite", FOODS & FOOD INGREDIENTS JOURNAL OF JAPAN, vol. 220, no. 3, 2015, pages 272 - 277, ISSN: 0919-9772
Attorney, Agent or Firm:
TANAKA, Junya et al. (21st Floor, Nakanoshima Intes Bldg. 6-2-40, Nakanoshima, Kita-ku, Osaka-sh, Osaka 05, 〒5300005, JP)
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