METHOD FOR PRODUCING SWELLING-INHIBITING STARCH

WIPO Patent Application WO/2021/100410

A1

This method for producing swelling-inhibiting starch comprises a step for subjecting starch having M1-M0 in the range of -10 to 20 to a heat treatment under a condition of 55-205ºC, to thereby cause the breakdown value of a starch paste liquid to be at most 75% of the value before the heat treatment. The heat treatment is performed using a closed heating facility without performing a wet-heat treatment. M1 is moisture (%) of starch before a heat treatment, and M0 is equilibrium moisture (%) of starch under normal temperature and normal humidity.

WO/2014/108625	SAUCE PELLET, PIECE OF MEAT COMPRISING A SAUCE PELLET, AND METHOD OF IMPLEMENTATION IN A MEAT PREPARATION
JPH0669355	[Title of Invention] Adhesion method for raw meat pieces

ARIMOTO MISA (JP)
MORIMOTO KAZUKI (JP)
TAKAGI YOHEI (JP)
TAKAGUCHI HITOSHI (JP)

PCT/JP2020/040127

May 27, 2021

October 26, 2020

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JAPAN MAIZE PROD (JP)

A23L13/00; A23L23/00; A23L29/212; A23L35/00

JP2009296961A	2009-12-24
JPH11332480A	1999-12-07
JP2005054028A	2005-03-03
JP2005171112A	2005-06-30
JPH10195105A	1998-07-28
JPH09503549A	1997-04-08

MALUMBA, P. ET AL.: "Comparative study of the effect of drying temperatures and heat-moisture treatment on the physicochemical and functional properties of corn starch", CARBOHYDRATE POLYMERS, vol. 79, 2010, pages 633 - 641, XP026806654
"Encyclopedia of starch science", March 2003, ASAKURA SHOTEN CO., LTD., pages: 403
See also references of EP 4062768A4

SATO & ASSOCIATES (JP)

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