Method for manufacturing swelling-inhibited starch
AssigneeNihon Shokuhin Kako Co., Ltd.
InventorsMisa Hirano, Kazuki Morimoto, Yohei Takagi, Hitoshi Takaguchi
Life of this patent
Estimating the term…
Abstract
A method for manufacturing a swelling-inhibited starch, the production method including a step for performing a heating treatment at 55-205° C. on a starch for which the value of M1−M0 is within the range from −10 to 20 and setting a breakdown value of a starch paste solution to no greater than 75% of the value before the heating treatment. The heating treatment is performed using closed heating equipment without implementing a moist-heat treatment. M1: Moisture content (%) of starch before heating treatment M0: Equilibrium moisture content (%) of starch at normal temperature and normal humidity.
Claims7
A method for manufacturing a swelling-inhibited starch, the method comprising:
- a step for performing a heating treatment at 55-205° C. on a starch for which a value of M1−M0 is within a range from −10% to 20% and setting a breakdown value of a starch paste solution to no greater than 75% of the value before the heating treatment, thereby obtaining a swelling-inhibited starch consisting of the starch and water,
- wherein the heating treatment is performed using closed heating equipment;
- wherein the M1 is a moisture content (%) of the starch before the heating treatment, and the M0 is an equilibrium moisture content (%) of the starch at 23° C. and 50% RH.
A method for manufacturing a food or beverage, the method comprising:
- a step for performing a heating treatment at 55-205° C. on a starch for which a value of M1-M0 is within a range from −10% to 20% and setting a breakdown value of a starch paste solution to no greater than 75% of the value before the heating treatment, thereby obtaining a swelling-inhibited starch consisting of the starch and water, and
- a step for blending the obtained swelling-inhibited starch with one or more additional materials to obtain the food or beverage;
- wherein the heating treatment is performed using closed heating equipment;
- and
- wherein the M1 is a moisture content (%) of the starch before the heating treatment, and the Mo is an equilibrium moisture content (%) of the starch at 23° C. and 50% RH.
Dependencies are inferred from the claim text.