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Quality-improving agent for processed cereal foods and processed cereal food using the same

A quality improver, food processing technology, applied in food coating, food preparation, application, etc., can solve the problems that have not yet been put into practical use, and achieve the effect of improving the anti-white turbidity effect, gloss and disintegration

Inactive Publication Date: 2005-12-14
FUJI OIL CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, its use has also been studied since ancient times, mainly as a gelling agent (ZSW Bd. 31 (1978) H. 9 348-351, Getreide Mehl und Brot 37, 5 (1983) 131 -137, WO97 / 49298 bulletin), but has not yet been put into practical use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0032] Preparation of acidic potato polysaccharide (A)

[0033] After suspending 50 g of dried potato starch residue (moisture content 13%, starch content (in solid content) 42%) in 950 g of water, the pH was adjusted to 4.5 with hydrochloric acid, and the water-soluble Extraction of acidic polysaccharides. After cooling, centrifugation (10000 g x 30 minutes) was carried out to separate polysaccharide extract and precipitate. Add equal mass of water to the separated precipitation part, perform centrifugation again, mix the supernatant liquid with the previous polysaccharide extract, and then directly dry to recover the acidic potato polysaccharide (A).

manufacture example 2

[0035] Preparation of acidic potato polysaccharides (B)

[0036] After suspending 500 g of dried potato starch residue (trade name: Paselli-FP, AVEBE Corporation, moisture 12%, starch content (in solid content) 19%) in 9500 g of water, adjust the pH to 4.5 with hydrochloric acid, Heat at ℃ for 30 minutes to extract the water-soluble acidic polysaccharides. After cooling, centrifugation (10000 g x 30 minutes) was carried out to separate polysaccharide extract and precipitate. The same mass of water was added to the separated precipitate, centrifuged again, the supernatant liquid was mixed with the previous polysaccharide extract, and then dried to obtain acidic potato polysaccharide (B).

manufacture example 3

[0038] Preparation of Acid Potato Polysaccharides (C)

[0039] Suspend 500 g of dried potato starch residue (trade name: POTEX, Rikabi Shuterkelsen Corporation, moisture content 5%, starch content (in solid content) 7%) in 9500 g of water, and adjust the pH to 4.5 with hydrochloric acid , heated at 120°C for 30 minutes to extract the water-soluble acidic polysaccharides. After cooling, centrifugation (10000 g x 30 minutes) was carried out to separate polysaccharide extract and precipitate. Equal mass of water is added to the separated precipitate part, centrifuged again, the supernatant liquid is mixed with the previous polysaccharide extract, and then dried to obtain acidic potato polysaccharide (C).

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PUM

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Abstract

A quality improver for processed cereal foods consisting of water-soluble acidic polysaccharides derived from potatoes. By using this quality improver, it is possible to prevent the outflow of starch in processed cereal foods, improve the loss of luster, and improve the disintegration by disappearing the adhesiveness between foods, thereby preventing the white turbidity of boiled water and making cereals The quality of processed food is improved.

Description

technical field [0001] The present invention relates to a quality improving agent for processed cereal foods and processed cereal foods comprising the quality improving agent. In particular, the present invention relates to a quality improving agent containing a water-soluble acidic polysaccharide derived from potatoes, and by adding the quality improving agent, the cloudiness of boiled water can be prevented, the luster can be improved, adhesion can be prevented, and the relationship between food after preservation Processed cereal foods such as noodles and rice with reduced stickiness and improved disintegration (ほぐれ). Background technique [0002] In cereal-processed foods such as pasta and processed rice foods, desorbed water occurs on the surface of the food over time, and starchy material flows out of the desorbed water, and the luster disappears, or the foods stick together to form lumps and collapse. Difficulty solving problems, etc. In addition, in pasta, when it ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L5/10A23L7/10A23L7/109A23L7/196
CPCA23L5/19A23L7/109A23L7/196A23L7/1963A23P20/105
Inventor 高桥太郎中村彰宏户边顺子吉田隆治前田裕一永安惠子足立典史
Owner FUJI OIL CO LTD