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Title:
PRODUCTION METHOD OF STARCH-CONTAINING FOOD, AND METHOD FOR SUPPRESSING VISCOSITY REDUCTION OF STARCH-CONTAINING FOOD OVER TIME
Document Type and Number:
Japanese Patent JP2016158573
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a production method of starch-containing food in which viscosity reduction over time is suppressed, and a method for suppressing viscosity reduction of starch-containing food over time.SOLUTION: In one aspect, there is provided a method for producing a starch-containing food that contains a starch-containing food raw material and low-viscosity starch. The method includes adding the low viscosity starch to the food raw material, the low viscosity starch has the highest viscosity lower than the highest viscosity of the food raw material, and the highest viscosity of the low viscosity starch is measured at 5 mass% of starch concentration in 0.1M phosphoric acid-citric acid buffer solution of pH6.0. In another aspect, there is provided a method for suppressing viscosity reduction over time of a starch-containing food, the method includes adding low viscosity starch to a starch-containing food raw material, the low viscosity starch has the highest viscosity lower than the highest viscosity of the food raw material, and the highest viscosity of the low viscosity starch is measured at 5 mass% of starch concentration in 0.1M phosphoric acid - citric acid buffer solution of pH6.0.SELECTED DRAWING: None

Inventors:
NAKAZOE MASAHIKO
MATSUSHIMA KENICHI
Application Number:
JP2015040724A
Publication Date:
September 05, 2016
Filing Date:
March 02, 2015
Export Citation:
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Assignee:
INGREDION JAPAN K K
International Classes:
A23L27/00; A23L27/10; A23L29/212
Attorney, Agent or Firm:
青木 篤
石田 敬
古賀 哲次
出野 知
胡田 尚則
齋藤 都子