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WO2014002573A1 - Amidon sans pouvoir gonflant et applications associées - Google Patents

Amidon sans pouvoir gonflant et applications associées Download PDF

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Publication number
WO2014002573A1
WO2014002573A1 PCT/JP2013/060886 JP2013060886W WO2014002573A1 WO 2014002573 A1 WO2014002573 A1 WO 2014002573A1 JP 2013060886 W JP2013060886 W JP 2013060886W WO 2014002573 A1 WO2014002573 A1 WO 2014002573A1
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WO
WIPO (PCT)
Prior art keywords
starch
texture
food
noodles
analysis
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2013/060886
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English (en)
Japanese (ja)
Inventor
茜 奥田
岳史 藤村
あけみ 柿野
正保 高田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Japan Maize Products Co Ltd
Nihon Shokuhin Kako Co Ltd
Original Assignee
Japan Maize Products Co Ltd
Nihon Shokuhin Kako Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Japan Maize Products Co Ltd, Nihon Shokuhin Kako Co Ltd filed Critical Japan Maize Products Co Ltd
Publication of WO2014002573A1 publication Critical patent/WO2014002573A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/02—Esters
    • C08B31/06—Esters of inorganic acids
    • C08B31/066—Starch phosphates, e.g. phosphorylated starch

Definitions

  • the present invention relates to starch that does not show breakdown in acidic amylography analysis, a texture improver containing the starch, a food product to which the starch and / or the texture improver is added, and a method for producing the food product.
  • “Along with“ taste ”,“ smell ”, and“ appearance ”,“ texture ” is one of the important factors that determine the palatability of food, and various food textures are required.
  • the fried food has a crisp taste (crispy feeling), and is light and crisp. Furthermore, it is considered desirable that the good texture of the garment described above does not deteriorate with the passage of time after frying.
  • noodles those having a brittle texture are generally not preferred, and a soft and toothless texture is preferred.
  • For confectionery those with a good mouthfeel and a light texture are preferred.
  • Patent Document 1 discloses a heat treatment in which the contained starch is not substantially pregelatinized, has a gluten vitality of 0.80 to 0.92, and a gluten swelling degree of 1.05 to 1.55.
  • a batter powder for frozen fried food suitable for microwave heating characterized by containing wheat flour is disclosed.
  • Patent Document 2 discloses a fried food material characterized by containing 20% by weight or more of a crosslinked starch having a heat swelling degree of 4 to 15 and a heat solubility of 10% by weight or less. Yes.
  • Patent Document 3 includes 50 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of modified starch, powdered egg white, powdered egg yolk, powdered vegetable protein, powdered oil and fat, swelling agent and thickening polysaccharide.
  • a fried food material characterized by containing 5 to 25 parts by weight of three or more kinds of powder is disclosed.
  • Patent Document 4 discloses a method for producing confectionery using a crosslinked starch having a heat solubility of 15% by weight or less and a swelling degree of 3 to 15 as swelling-inhibiting starch.
  • Patent Document 5 discloses (A) a non-swelling starch having an amylose content of 22% or more, and (B) a modified starch obtained by crosslinking or wet-treating starch having an amylose content of 10% or more and less than 22% and / or (C ) Confectionery and fried foods using a starch composition obtained by adding starch having a amylose content of less than 10% to a cross-linked or heat-treated starch are disclosed.
  • Patent Documents 1 to 5 are still insufficient in the texture improvement effect, and the development of a swelling-inhibiting starch with higher performance has been desired.
  • Japanese Patent Laid-Open No. 11-000125 JP 09-215478 A Japanese Unexamined Patent Publication No. 07-066755 Japanese Patent Application Laid-Open No. 07-075479 Japanese Patent Laid-Open No. 2000-063401
  • An object of the present invention is to provide a novel starch material useful for improving the texture of food.
  • the present inventors have improved the texture by adding starch having a specific physical property that does not show breakdown in acidic amylography analysis to foods.
  • the inventors have found that an effect can be obtained and have completed the present invention.
  • the first of the present invention is to provide a starch that does not show breakdown in amylographic analysis of a 16% by mass starch suspension adjusted to pH 3.0.
  • the starch is preferably phosphoric acid crosslinked starch.
  • the viscosity when the temperature is raised to 95 ° C. in the amylography analysis of the 16% by mass starch suspension adjusted to pH 3.0 is 0 to 200 BU.
  • the viscosity when heated to 95 ° C. and then held at 95 ° C. for 30 minutes is preferably 0 to 1500 BU.
  • the second of the present invention provides a texture improving agent containing the above-mentioned starch.
  • a third aspect of the present invention provides a food product to which the above starch or texture improver is added.
  • the food is preferably an oily food, steamed confectionery, baked confectionery, or noodles.
  • a fourth aspect of the present invention provides a method for producing a food, characterized by adding the starch or the texture improving agent.
  • the food is preferably an oily food, steamed confectionery, baked confectionery, or noodles.
  • the present invention it is possible to improve the texture of foods, especially oil-boiled foods, steamed confectionery, baked confectionery or noodles. More specifically, the texture of oily foods such as crispness, crispness and lightness, the texture of steamed and baked confectionery, the softness, melting and lightness of noodles, the texture of noodles and the lack of teeth Can be improved. Further, in each of these foods, it is possible to prevent deterioration of the texture over time.
  • the starch of the present invention has a physical property of showing no breakdown in amylographic analysis of a 16% by mass starch suspension adjusted to pH 3.0.
  • the starch of the present invention has an excellent texture improvement effect, particularly by adding it to food.
  • it is suitably used for foods such as oil-boiled foods, steamed confectionery, baked confectionery, and noodles. More specifically, the texture of oily foods such as crispness, crispness and lightness, the texture of steamed and baked confectionery, the softness, melting and lightness of noodles, the texture of noodles and the lack of teeth Can be improved. Further, in each of these foods, it is possible to prevent deterioration of the texture over time.
  • the starch suspension has almost no viscosity, but after starting the amylography analysis, when the temperature is gradually raised by heating, the starch granules absorb water and swell, and the friction between the starch grains increases. Therefore, the viscosity of the starch paste increases.
  • the general starch paste reaches the maximum viscosity (peak viscosity), and then the viscosity starts to decrease as the starch granules collapse.
  • the phenomenon of decreasing viscosity after reaching the peak viscosity is called breakdown.
  • the swelling-suppressed starch in which the swelling of the starch granules is sufficiently suppressed by crosslinking treatment or the like does not cause breakdown because the starch granules do not collapse even when the paste solution is heated.
  • the acidic amylography analysis described above is performed in such a manner that the pH at the time of analysis is adjusted to 3.0 and the concentration of the starch suspension is 16% by mass.
  • This is different from ordinary amylography analysis in which the pH is analyzed in the vicinity of 5 to 7 without adjusting the pH.
  • the conditions for this acidic amylography analysis are that the higher the starch paste concentration, the more friction between the starch granules occurs, and the more easily the starch granules are subject to physical damage.
  • This is considered to be an analytical condition in which breakdown is extremely likely to occur as compared with the amylography analysis. Therefore, starch having physical properties that do not cause breakdown in acidic amylography analysis is more strongly suppressed from swelling, and it is considered that this can exert an excellent texture improvement effect.
  • the starch of the present invention preferably further has physical properties satisfying the following (1) or (2), more preferably physical properties satisfying the following (1) and (2).
  • Viscosity when heated to 95 ° C. in an amylographic analysis of a 16% by mass starch suspension adjusted to pH 3.0 is 0 to 200 BU.
  • the viscosity when held at 95 ° C. for 30 minutes is 0 to 1500 BU.
  • the swelling suppression starch which has these physical properties can exhibit the further outstanding food texture improvement effect.
  • the raw material starch of the starch having the above physical properties is not particularly limited as long as it is a starch that can be used for foods.
  • Starch kuzu starch, koji starch, sago starch, green lily starch and the like.
  • tapioca starch, corn starch, rice starch, and potato starch are particularly preferable because they are inexpensive and easily available in large quantities.
  • those modified in breeding techniques or genetic engineering techniques such as urch seeds, waxy seeds, and high amylose seeds may be used.
  • the starch of the present invention is obtained by subjecting the above raw material starch to chemical modification treatment such as oxidation treatment, esterification treatment, etherification treatment, crosslinking treatment, alpha treatment, granulation treatment, wet heat treatment, fat processing, ball mill treatment, fine pulverization. Show breakdown in the above-mentioned acidic amylography analysis by performing treatments such as treatment, heat treatment, hot water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment, enzyme treatment, or two or more of them. There is no starch.
  • chemical modification treatment such as oxidation treatment, esterification treatment, etherification treatment, crosslinking treatment, alpha treatment, granulation treatment, wet heat treatment, fat processing, ball mill treatment, fine pulverization. Show breakdown in the above-mentioned acidic amylography analysis by performing treatments such as treatment, heat treatment, hot water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment, enzyme treatment, or two or more of them. There is no starch.
  • the crosslinking agent used for the crosslinking process uses trimetaphosphate, phosphorus oxychloride, an adipic anhydride, epichlorohydrin etc., or those 2 or more types as a crosslinking agent
  • a cross-linked starch such as phosphoric acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, hydroxypropylated phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch is obtained by methods well known to those skilled in the art. be able to.
  • the degree of crosslinking can be controlled by means of adjusting the amount of crosslinking agent added, crosslinking reaction time, crosslinking reaction temperature, pH during crosslinking reaction, etc. Can be obtained.
  • cross-linked starch introduced with a substituent such as a carboxyl group, acetyl group, hydroxypropyl group, etc. tends to swell due to the influence of the substituent, and tends to show breakdown in the acidic amylography analysis. .
  • phosphoric acid crosslinked starch is particularly preferable as the crosslinked starch.
  • a more specific preferred embodiment is as follows. Using tapioca starch as a raw material starch and phosphorus oxychloride as a cross-linking agent, the following method can be used. As an example. However, it is not limited to this method.
  • the starch is not limited to tapioca starch.
  • Water is added to the raw tapioca starch to prepare a 35 to 45% by weight slurry, and after adding sodium sulfate to a concentration of 1 to 10% by weight with respect to the dry substance content of the starch, hydroxylation is performed.
  • hydroxylation is performed.
  • Stirring is maintained for 30-180 minutes after the addition.
  • the phosphoric acid crosslinking reaction is completed by adjusting the pH to 4 to 6 with an aqueous hydrochloric acid solution, dehydrated through a sieve, and further dehydrated by adding water.
  • the starch that does not show breakdown in the above acidic amylography analysis can exhibit an excellent texture improvement effect by adding it to food. Therefore, it is useful as an active ingredient of a texture improving agent.
  • the texture improving agent may contain components other than starch that do not show breakdown in the acidic amylography analysis. Examples of the components include emulsifiers, enzymes, proteins, polypeptides, amino acids, fats and oils, organic acids, flours, starches other than starch that do not show breakdown in the above acidic amylography analysis, sugars, sweeteners, Examples include thickening polysaccharides, dietary fibers, inorganic salts, oxidizing agents, reducing agents, preservatives, coloring agents, and fragrances.
  • Oil-enriched food is food that contains flour and / or starch such as wheat flour as a raw material, and is obtained by oil-enriching, specifically, a starchy raw material composed of flour, starch, etc. as a main component.
  • a starchy raw material composed of flour, starch, etc.
  • cakes donuts and snacks obtained by oiling the dough to be tempered, tempura, fritters, tang Examples include deep-fried foods such as deep-fried food, croquettes, cutlet, and various fried foods.
  • starch that does not show breakdown in the acidic amylography analysis to oily foods, but it is 10 to 80 parts by mass in the solid content of the dough or clothing mainly composed of the starchy raw material. It is preferable to add, and it is more preferable to add 20 to 60 parts by mass. Thereby, as will be apparent from the examples described later, it is possible to improve the texture such as squeezing, crispness, and lightness of the oil-enriched food, and to prevent deterioration of the texture after cooking over time.
  • Steamed confectionery uses wheat flour as the main ingredient, and sugar, etc., fats such as butter, margarine, shortening, etc., swelling agents, yeast, dairy products, eggs, etc. And steamed confectionery. Specific examples include steamed cakes, steamed buns, and Chinese potatoes.
  • the amount of starch that does not show breakdown in the acidic amylography analysis to steamed confectionery is preferably added in an amount of 10 to 60 parts by mass in the solid content of the raw material forming the dough, and 20 to It is more preferable to add 40 parts by mass.
  • the texture such as softness, melting in the mouth, and lightness of the steamed confectionery can be improved, and further, the aging of the texture after cooking can be prevented.
  • Baked confectionery uses wheat flour as the main ingredient, sugars such as sugar and syrup, butter, margarine, shortening and other oils, swelling agents, yeast, dairy products, eggs, etc. Prepared and baked. Specific examples include sponge cakes, pound cakes, biscuits, crackers, cookies, pies, tart dough, dorayaki, grilled buns, taiyaki, snacks and the like.
  • starch that does not show breakdown in the acid amylography analysis to baked confectionery
  • it is preferably added in an amount of 10 to 50 parts by mass in the solid content of the raw material forming the dough, and 20 to It is more preferable to add 40 parts by mass. This makes it possible to improve the texture of the baked confectionery, such as softness, melting in the mouth, and lightness, as will be apparent from the examples described later, and to prevent deterioration of the texture after cooking over time.
  • noodles refer to noodles made by adding water and kneading to wheat flour or other flour and other raw materials.
  • udon Chinese noodles, hides, Japanese noodles, plain noodles, cold wheat, cold noodles, rice noodles , Kishimen, macaroni, spaghetti and the like.
  • the noodles may be any of raw noodles, boiled noodles, steamed noodles, raw instant noodles (LL type), instant noodles, dry noodles, and frozen noodles.
  • starch that does not show breakdown in the acidic amylography analysis to noodles, but it is preferably 5 to 30 parts by mass, preferably 10 to 20 parts by mass in the solid content of the raw material. More preferred. Thereby, as will be apparent from the examples described later, the texture such as the softness of the noodles and the lack of teeth can be improved.
  • the phosphoric acid crosslinking reaction was completed by adjusting the pH to 5 using 9% hydrochloric acid, dehydrated through a 250 mesh sieve, and further dehydrated by adding 2 L of water.
  • the phosphate cross-linked tapioca starch obtained by drying this dehydrated product with a shelf dryer was used.
  • Phosphoric acid crosslinked tapioca starch was prepared according to the description in Patent Document 4 (Japanese Patent Application Laid-Open No. 07-075479). That is, sodium trimetaphosphate was added to a slurry prepared by adding 10 parts by mass of sodium sulfate and 100 parts by mass of tapioca starch to 120 parts by mass of water while maintaining pH 11.1-11.3 by adding 3% sodium hydroxide with stirring. 0.1 part by mass was added and reacted at 39 ° C. for 10 hours, then neutralized with hydrochloric acid, washed with water, dehydrated and dried. The obtained phosphate-crosslinked tapioca starch was used as starch sample 19. When the solubility of the starch sample 19 was measured according to the description in Patent Document 4 (Japanese Patent Application Laid-Open No. 07-075479), the solubility was 9.6.
  • Phosphoric acid crosslinked tapioca starch was prepared according to the description in Patent Document 2 (Japanese Patent Laid-Open No. 09-215478). That is, sodium trimetaphosphate was added to a slurry obtained by adding 10 parts by weight of sodium sulfate and 100 parts by weight of tapioca starch to 120 parts by weight of water while maintaining the pH at 11.1 to 11.3 by adding 3% sodium hydroxide with stirring. 0.1 part by mass was added and reacted at 41 ° C. for 12 hours, then neutralized with hydrochloric acid, washed with water, dehydrated and dried. The obtained phosphate-crosslinked tapioca starch was used as starch sample 20. In addition, when the solubility of the starch sample 20 was measured in accordance with the description in Patent Document 2 (Japanese Patent Laid-Open No. 09-215478), the solubility was 9.3.
  • ⁇ Preparation of starch samples 23 to 24> Water is added to 300 g each of raw corn starch (sample 23) and potato starch (sample 24) to prepare a 40% by mass slurry, and sulfuric acid is used so that the concentration becomes 10% by mass with respect to the dry substance amount of starch. After adding sodium, the pH was adjusted to 11-12 with 3% sodium hydroxide, and then 2.4 g of phosphorus oxychloride was added, and stirring was maintained for 120 minutes. Further, the phosphoric acid crosslinking reaction was completed by adjusting the pH to 5 using 9% hydrochloric acid, dehydrated through a 250 mesh sieve, and further dehydrated by adding 3 L of water. Phosphoric acid crosslinked corn starch (sample 23) and phosphoric acid crosslinked potato starch (sample 24) obtained by drying this dehydrated product with a shelf dryer were used.
  • Table 1 summarizes the types of various starches.
  • Example 1 [Acid amylography analysis of each starch sample] After adjusting the pH to 3.0 by adding 9% hydrochloric acid to a 16 mass% (dry matter equivalent) aqueous suspension of each starch sample to prepare a 500 g slurry, Brabender Viscograph E (made by Brabender) was used. The viscosity at the start of measurement was set to 0 BU, and a continuous heating state from 35 ° C. to 95 ° C. was given with stirring at a heating rate of 1.5 ° C./min, and further maintained at 95 ° C. for 30 minutes. An amylography was obtained for the viscosities.
  • ⁇ Test Example 2> [Oil-enriched food with each starch sample added] A batter blended with each of the starch samples 1 to 24 was prepared, and tempura was prepared using the batter. That is, each starch sample was mixed with other raw materials in the formulation shown in Table 3 to prepare a powder raw material, and 9.0 parts by weight of a liquid fat (top value canola oil: made by AEON Co., Ltd.) and an emulsifier ( Batter was prepared by blending 1.0 part by mass of Ematec N-100V (manufactured by Riken Vitamin Co., Ltd.) and 125.0 parts by mass of water. A powdered powder of the composition shown in Table 4 was attached to a commercially available chikuwa and was attached to the batter, and oiled in soybean white squeezed oil at 175 ° C. for 2 minutes to obtain chikuwa tempura.
  • a liquid fat top value canola oil: made by AEON Co., Ltd.
  • an emulsifier Batter was prepared by
  • starch samples 1 to 7, 23 and 24 the texture immediately after frying and after 4 hours after frying was preferable.
  • starch samples 4 to 7, 23 and 24 maintained particularly good texture immediately after frying in the texture after 4 hours from frying.
  • the starch samples 9, 10 and 17 had a relatively good texture immediately after frying, but the texture aging deteriorated after 4 hours after frying, and compared with the starch samples 1 to 7, 23 and 24. The result was greatly inferior.
  • the other starch samples were much inferior to the starch samples 1 to 7, 23 and 24 both immediately after frying and after 4 hours after frying.
  • ⁇ Test Example 3> [Steamed confectionery to which each starch sample is added] Using each of the starch samples 1-7, 10, 13, 18-19, 21, 23 and 24, steamed cakes having the composition shown in Table 6 were prepared. That is, the raw materials of Group B were mixed with a mixer, and the raw materials of Group A that had been sieved in advance were mixed therewith to adjust the dough specific gravity to 0.4 g / cm 3 . 60 g of dough was dispensed into an oval mold, steamed at 92 ° C. for 18 minutes, and cooled at room temperature for 20 minutes to obtain a steamed confectionery. The steamed confectionery was put in a banju and stored at room temperature, and the evaluation was conducted one day after the normal temperature. The next day, it was transferred to a refrigerator (5 ° C.) and stored for 3 days, and the evaluation was conducted 3 days after refrigeration.
  • starch samples 3 to 5, 7, 23, and 24 a favorable texture was exhibited both at room temperature 1 day and after refrigeration 3 days.
  • starch samples 10, 14, 16 to 17, and 19 were not melted and light in weight, and the texture was significantly deteriorated especially by refrigeration storage.
  • the instant noodles prepared as described above were reconstituted with 360 ml boiling water for 3 minutes, eaten, and subjected to sensory evaluation after one week.
  • the evaluation was performed on 7 items, 3 points to -3 points, for each item of softness and lack of teeth.
  • the evaluation results were calculated by calculating the average score of 5 panelists. ⁇ : 3.0 to 1.5 points, ⁇ : 1.4 to 0.1 points, ⁇ : 0 to -1.4 points, ⁇ :- Expressed as 1.5 to -3.0 points.
  • the results are shown in Table 11.
  • the starch samples 1, 3 to 4, 7, 23, and 24 were soft and non-toothed, and showed a favorable texture.
  • the starch samples 9 to 10 were not bad in teeth, but did not have a soft texture, and the food textures of 13 to 15 and 18 were not good.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Molecular Biology (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Noodles (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne une nouvelle substance à base d'amidon utile pour améliorer la texture des aliments. L'invention concerne une suspension à 16 % en masse d'amidon, le pH de ladite suspension ayant été ajusté à 3,0, qui ne se dégrade pas à l'analyse des acides à l'amylographe, obtenue et utilisée comme ingrédient actif d'un agent améliorant la texture des aliments. Il est préféré que l'amidon susmentionné soit un amidon réticulé au phosphate. Lorsqu'il est ajouté aux aliments, en particulier aux aliments frits, aux gâteaux cuits à la vapeur, aux gâteaux ou nouilles cuits au four, l'amidon aux propriétés définies ci-dessus peut exercer un excellent effet d'amélioration de la texture des aliments.
PCT/JP2013/060886 2012-06-26 2013-04-11 Amidon sans pouvoir gonflant et applications associées Ceased WO2014002573A1 (fr)

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JP2012142913A JP5449463B2 (ja) 2012-06-26 2012-06-26 膨潤抑制澱粉及びその用途

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WO2016104192A1 (fr) * 2014-12-24 2016-06-30 サンヨー食品株式会社 Nouilles séchées et leur procédé de production
JP2017214490A (ja) * 2016-05-31 2017-12-07 日本食品化工株式会社 改良されたカルボキシメチル化澱粉及びその用途

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JP6687380B2 (ja) * 2015-12-17 2020-04-22 松谷化学工業株式会社 塩味増強剤
US20200392256A1 (en) * 2018-02-22 2020-12-17 Sanwa Starch Co., Ltd. Starch with high dietary fiber content suitably usable in foods and beverages
KR102318582B1 (ko) * 2018-12-20 2021-10-29 대상 주식회사 산가수분해된 히드록시프로필 전분을 포함하는 만두피 조성물
JP2021003031A (ja) * 2019-06-26 2021-01-14 修三 小西 グルテンフリー天ぷら粉
JP2021036836A (ja) * 2019-09-05 2021-03-11 株式会社ニップン 竜田揚げ様食品の衣用まぶしタイプの唐揚げ粉
JP7411309B2 (ja) * 2020-08-25 2024-01-11 株式会社ニップン アメリカンドッグ用ミックス粉

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JP2011211922A (ja) * 2010-03-31 2011-10-27 Nippon Shokuhin Kako Co Ltd リン酸架橋澱粉の製造方法
WO2012111326A1 (fr) * 2011-02-16 2012-08-23 グリコ栄養食品株式会社 Granules d'amidon résistants au vieillissement et leur procédé de production

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WO2011021372A1 (fr) * 2009-08-18 2011-02-24 グリコ栄養食品株式会社 Produit alimentaire contenant un gel d’amidon
JP2011211922A (ja) * 2010-03-31 2011-10-27 Nippon Shokuhin Kako Co Ltd リン酸架橋澱粉の製造方法
WO2012111326A1 (fr) * 2011-02-16 2012-08-23 グリコ栄養食品株式会社 Granules d'amidon résistants au vieillissement et leur procédé de production

Cited By (6)

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WO2016104192A1 (fr) * 2014-12-24 2016-06-30 サンヨー食品株式会社 Nouilles séchées et leur procédé de production
JP2016119864A (ja) * 2014-12-24 2016-07-07 サンヨー食品株式会社 乾燥麺及びその製造方法
CN107105730A (zh) * 2014-12-24 2017-08-29 三洋食品株式会社 干燥面及其制造方法
TWI680725B (zh) * 2014-12-24 2020-01-01 日商三洋食品股份有限公司 乾燥麵及其製造方法
KR102061848B1 (ko) * 2014-12-24 2020-01-02 산요 푸즈 가부시키가이샤 건조면 및 그 제조 방법
JP2017214490A (ja) * 2016-05-31 2017-12-07 日本食品化工株式会社 改良されたカルボキシメチル化澱粉及びその用途

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