Title:
PRODUCTION METHOD FOR PREGELATINIZED GRAIN FLOUR
Document Type and Number:
WIPO Patent Application WO/2021/084663
Kind Code:
A1
Abstract:
The production method for pregelatinized grain flour according to the present invention has: a pregelatinization step for heating a slurry containing 100 parts by mass of a grain flour and 500 parts by mass or more of water, under conditions that cause the temperature of the slurry to be 90°C or higher, to pregelatinize starch contained in the grain flour; and a step for drying the slurry after the pregelatinization step to obtain a sold matter. In the pregelatinization step, the slurry is stirred during the heating of the slurry. In the pregelatinization step, the slurry is preferably heated under conditions that cause the temperature thereof to be 100°C or higher. According to the present invention, provided is a pregelatinized starch that is capable of improving the taste and texture of a food product and of imparting aging resistance to the food product.
Inventors:
TAKAMATSU KENICHIRO (JP)
KOGO YUKAKO (JP)
KOGO YUKAKO (JP)
Application Number:
PCT/JP2019/042684
Publication Date:
May 06, 2021
Filing Date:
October 30, 2019
Export Citation:
Assignee:
NISSHIN SEIFUN GROUP INC (JP)
International Classes:
C08B30/06; A21D13/06; A23L7/10
Domestic Patent References:
| WO2016121570A1 | 2016-08-04 |
Foreign References:
| JPS623752A | 1987-01-09 | |||
| JPH11506798A | 1999-06-15 | |||
| JPS6471474A | 1989-03-16 | |||
| JPH01120257A | 1989-05-12 | |||
| JP2015181463A | 2015-10-22 | |||
| JPH0343052A | 1991-02-25 |
Other References:
NAKANISHI, KOTOYOSHI: "Starch also ages", NEW SCIENCE JOURNAL, July 2010 (2010-07-01), pages 9
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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