LOOSENING IMPROVER FOR STARCH-CONTAINING FOODS

Title:

LOOSENING IMPROVER FOR STARCH-CONTAINING FOODS

Document Type and Number:

WIPO Patent Application WO/2018/037759

Kind Code:

A1

Abstract:

The purpose of the present invention is to provide: a loosening improver for producing a delicious starch-containing food having excellent workability while preventing the deterioration in quality, e.g., the deterioration in loosening properties, of the food during storage more effectively than ever before; and a starch-containing food using the loosening improver. The present inventors have made further studies intensively for achieving the above-mentioned purpose. As a result, it is found that the loosening properties of a starch-containing food can be improved by adding a starch-containing food loosening improver characterized by containing a bean-derived water-soluble hemicellulose and a viscosity modifier and also characterized in that a solution of the loosening improver has a Casson viscosity of 500 mPa•s or less and a Casson yield value of 10 mPa•s or more upon the treatment of the surface of the food with the solution or the addition of the solution to the food. This finding leads to the accomplishment of the present invention.

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Inventors:

NAKAMURA TOSHIAKI (JP)
BABA TOSHIMITSU (JP)

Application Number:

PCT/JP2017/025714

Publication Date:

March 01, 2018

Filing Date:

July 14, 2017

Export Citation:

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Assignee:

FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)

International Classes:

A23L5/00; A23L7/10; A23L7/109

Domestic Patent References:

WO2012099031A1	2012-07-26
WO2006129691A1	2006-12-07
WO2009081916A1	2009-07-02
WO2016136581A1	2016-09-01

Foreign References:

JP2013201947A	2013-10-07
JP2013162753A	2013-08-22
JP2004222550A	2004-08-12
JP2015192646A	2015-11-05
JP2005013135A	2005-01-20

Other References:

MAKOTO MIURA ET AL.: "Shokuhin rheology no omoshirosa dai 3 kai shokuhin no ryudo", REOROJI GAKKAISHI, vol. 42, 2014, pages 265 - 266

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