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Food containing starch gel

A starch and food technology, applied in the field of food containing starch gel, can solve the problems of not paying attention to the properties of enzyme starch gel forming ability, etc., and achieve the effect of strong gel forming ability

Inactive Publication Date: 2019-12-24
邳州中秋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] Therefore, in general, chemical modification of starch cannot be used to provide starch with excellent thickening function or gel forming function
[0018] Furthermore, in the prior art, no attention has been paid to whether the enzyme has the property of enhancing the ability of starch gel formation

Method used

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Embodiment Construction

[0048] Hereinafter, the present invention will be described in detail.

[0049] (1. Materials)

[0050] (1.1 Starch granules) In this specification, the term "starch granules" refers to crystalline starch molecules, and the starch granules may be untreated starch granules. It can be starch granules obtained by chemical modification or physical treatment of starch granules. If it is preferred to use enzyme-treated starch classified as food, the starch granules used are untreated starch granules obtained from plants. Plants store starch molecules as granules (ie, as large crystals) within starch bodies. The granules are called starch granules. Within the starch granule, the starch molecules are bonded together through hydrogen bonds etc. Therefore, starch granules are almost insoluble in water and not easily digested. When starch granules are heated with water, they swell and loosen the molecules into a colloidal form. This change is called "gelatinization". The size and ...

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Abstract

This invention relates to a making method of food containing starch gel. The method includes the steps that enzyme-treated starch is obtained by treating starch granules with an enzyme at a temperature of about 10 DEG C to about 70 DEG C; food raw materials are mixed, starch and water are subjected to enzyme treatment, and a mixture is obtained; and the mixture is heated to enable the enzyme-treated starch in the mixture to be subjected to gelation; and the mixture containing the enzyme-treated starch is subjected to cooling and gelling and gelation is performed, and the food containing starchgel is obtained. The enzyme is selected from amyloglucosidase and isoamylase.

Description

technical field [0001] The present invention relates to food containing starch gel, starch with high viscosity and gel forming ability, food containing the starch and its preparation method. In particular, the present invention relates to a method for preparing a starch gel-containing food using an enzyme capable of improving starch gel-forming ability. Background technique [0002] Diversification of the various forms of food used, the physical properties and texture of the food is required. In particular, mouthfeel and texture have received attention as important physical properties for engineered foods. Texture is also recognized as an important physical property in the areas of swallowing and nursing that have recently attracted attention. [0003] When designing processed foods, the use of gelling agents is important for improving texture and physical properties, and depending on how they are used, various product developments are possible. [0004] In the past, food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/212A23L29/30
CPCA23L29/06A23L29/212A23L29/219A23L29/35A23V2002/00A23V2250/5118
Inventor 窦志豪
Owner 邳州中秋食品有限公司
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