Title:
METHOD FOR UTILIZING ENZYME-ADSORBED STARCH PARTICLE
Document Type and Number:
Japanese Patent JPH0622800
Kind Code:
A
Abstract:
PURPOSE: To provide a raw material for instant and/or liquid foods improved in their viscosities and textures by adding a starch modified by the adsorption of α-amylase.
CONSTITUTION: Starch particles having various physical properties modified by the adsorption of α-amylase to the starch particles in an adsorption degree of usually 4.0×10-4 to 6.9×10-4% are added to a food as its raw material. The starch particles lowered in their viscosity by the adsorption of the α-amylase are useful for the production of starch sugar as well as liquid foods such as instant soups, etc., and are effective for the improvement of noodles or breads when mixed with wheat flour.
More Like This:
Inventors:
FUKAI YOICHI
TAKAGI ETSUKO
MATSUZAWA TSUNETOMO
SHIMADA SEINOSUKE
TAKAGI ETSUKO
MATSUZAWA TSUNETOMO
SHIMADA SEINOSUKE
Application Number:
JP7556492A
Publication Date:
February 01, 1994
Filing Date:
February 27, 1992
Export Citation:
Assignee:
NAGANO PREF GOV NOUSON KOGYO K
SHIMADA KAGAKU KOGYO KK
SHIMADA KAGAKU KOGYO KK
International Classes:
A21D2/36; A21D6/00; A23L7/109; C13K3/00; (IPC1-7): C13K3/00; A21D2/36; A21D6/00; A23L1/16
Domestic Patent References:
JP40020652A | ||||
JPS4740794A | ||||
JPS609458A | 1985-01-18 | |||
JPS59501492A | 1984-08-23 | |||
JPH03244340A | 1991-10-31 | |||
JPS4724137A |
Attorney, Agent or Firm:
Toro Kubota
Next Patent: リグノセルロース材料のアセチル化方法