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Method for producing physically modified starch

A technique of physically modifying starch and its manufacturing method, which is applied in medical preparations of non-active ingredients, pharmaceutical formulations, food science, etc., and can solve problems such as starch quality deterioration, and achieve the goal of suppressing viscosity changes and disintegration over time Effect

Pending Publication Date: 2022-05-17
SAN EI GEN F F I
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, the quality of starch gradually deteriorates

Method used

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  • Method for producing physically modified starch
  • Method for producing physically modified starch
  • Method for producing physically modified starch

Examples

Experimental program
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Effect test

Embodiment

[0210] Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited thereto. Unless otherwise specified, "part" means "mass part", and "%" means "mass %". In addition, the "*" mark in the text indicates that it is manufactured by Saneiyuan FFI Co., Ltd., and the "※" mark in the text indicates that it is a registered trademark of Saneiyuan FFI Co., Ltd.

[0211] In the following, among the test examples, those with numbers ending in "R" are raw starches (comparative examples), and those with numbers ending in "NF" are those that do not contain dietary fiber derived from plants or dietary fiber derived from mushrooms. Modified starch (comparative example). In addition, the example which has the number with "A" and "B" at the end shows the method A or B of the addition method of the plant-derived dietary fiber or the mushroom-derived dietary fiber described in the following method. In addition, the example which...

manufacture example

[0326] [Manufacturing example: food containing modified starch]

[0327] (sweet and sour sauce)

[0328] Prepare the sweet and sour sauce of the formula in Table 9-1 according to the following method.

[0329]

[0330] (1) Add the modified starch of Example 1-1-A to water, and stir at 85 degreeC for 10 minutes.

[0331] (2) Add the remaining raw materials, stir for 5 minutes to dissolve them, fill them into heat-resistant pouches, and seal them.

[0332](3) Sterilize in a hot water bath at 85°C for 30 minutes.

[0333] [Table 9-1]

[0334] raw material parts by mass thick soy sauce 10 granulated sugar 15 salt 1 Brewed Vinegar (Acidity 10%) 6 sesame oil 0.5 The modified starch of embodiment 1-1-A 4 SANLIKE※Sauteed Onion 9Y55E(*) 0.1 SANLIKE※TasteBase A (modified)(*) 0.1 PEPPER SP-61524(OA)(*) 0.05 water 63.25 Total 100

[0335] (white sauce)

[0336] Prepare the white sauce of the formula o...

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Abstract

The present disclosure relates to the provision of a modified starch which exhibits good viscosity by heating, is not susceptible to viscosity reduction even when heated at a high temperature, or has excellent viscosity stability after gelatinization. The modified starch is obtained by preparing a mixture for heat treatment, which contains starch and plant-derived dietary fibers or mushroom-derived dietary fibers and has a specific moisture content, and performing dry heat treatment. When 5 g of the mixture for heat treatment is suspended in 95 ml of water, the pH at 25 DEG C is 5-12.

Description

technical field [0001] The present invention relates to a method for producing physically modified starch, a method for suppressing viscosity reduction during gelatinization of starch or subsequent high-temperature heating, or imparting viscosity stability after gelatinization, an agent for physically modifying starch, As well as physically modified starch and preparations and beverages or foods using the physically modified starch. Background technique [0002] When starch is heated in the presence of a large amount of water, it absorbs surrounding water in a certain constant temperature range and swells, thereby increasing its viscosity. Such a phenomenon is called "gelatinization" of starch. Since starch has such a gelatinizing property, it is widely used as a thickener or shape retaining agent for processed foods. However, natural undenatured starch cannot maintain the initial viscosity due to collapse of starch granules during gelatinization or subsequent heating and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/212C08B30/14C08B30/12A61K47/36
CPCA23L29/212C08B30/14C08B30/12A61K47/36A23V2002/00A23V2250/5118A23V2250/5116C08L3/02A23L2/52C08L5/06C08L99/00C08L89/00A23L33/22A23L29/03A23L29/219A23L31/00
Inventor 石原清香中马诚太田美树
Owner SAN EI GEN F F I
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