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Patent Searching and Data


Title:
METHOD FOR PREPARING PHYSICALLY MODIFIED STARCH BY USING HEATING AND FREEZING-THAWING AND ADDING VARIOUS EDIBLE GUMS
Document Type and Number:
WIPO Patent Application WO/2019/078610
Kind Code:
A3
Abstract:
The present invention relates to a method for preparing physically modified starch by utilizing heating and freezing-thawing (FT) on starch or a starch-gum mixture obtained by adding gum to starch. According to the method for preparing physically modified starch of the present invention, the weakness of natural starch can be supplemented, and heat and shear stability, gel-forming ability, and storage stability thereof can be improved. Especially, modified starch with a significantly improved modification effect can be produced by the addition of gum and the heating and freezing-thawing treatment. The present invention can significantly improve quality and storage stability of various starchy foods through a simple modification procedure, and thus it is expected that the present invention can be variously utilized in industry field of food including starchy food.

Inventors:
LIM, Seung-Taik (106-303, 32 Haedeung-ro,Dobong-gu, Seoul, 01425, KR)
ZHANG, Chen (Suite 202, 93 Anam-ro,Seongbuk-gu, Seoul, 02856, KR)
Application Number:
KR2018/012248
Publication Date:
June 20, 2019
Filing Date:
October 17, 2018
Export Citation:
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Assignee:
KOREA UNIVERSITY RESEARCH AND BUSINESS FOUNDATION (145 Anam-ro, Seongbuk-gu, Seoul, 02841, KR)
International Classes:
A23L29/212; C08B30/12
Foreign References:
KR20040007849A2004-01-28
KR20150000556A2015-01-05
KR20070036850A2007-04-04
KR20030041827A2003-05-27
Other References:
GRYSZKIN, A. ET AL.: "Properties of Corn Starch Subjected Hydrothermal Modification", INTERNATIONAL AGROPHYSICS, vol. 31, no. 1, 31 January 2017 (2017-01-31), pages 53 - 60, XP055617646
Attorney, Agent or Firm:
JUNG, Eun Youl (Jeil Bldg. 2F, 9 Teheran-ro 103-gil,Gangnam-gu, Seoul, 06173, KR)
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