CN110604288A - A food composition containing starch - Google Patents
A food composition containing starch Download PDFInfo
- Publication number
- CN110604288A CN110604288A CN201910839639.1A CN201910839639A CN110604288A CN 110604288 A CN110604288 A CN 110604288A CN 201910839639 A CN201910839639 A CN 201910839639A CN 110604288 A CN110604288 A CN 110604288A
- Authority
- CN
- China
- Prior art keywords
- starch
- cellulose
- food composition
- food
- weight
- 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.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 149
- 235000019698 starch Nutrition 0.000 title claims abstract description 148
- 239000008107 starch Substances 0.000 title claims abstract description 146
- 235000013305 food Nutrition 0.000 title claims abstract description 99
- 239000000203 mixture Substances 0.000 title claims abstract description 70
- 229920002678 cellulose Polymers 0.000 claims abstract description 109
- 239000001913 cellulose Substances 0.000 claims abstract description 108
- 150000004676 glycans Chemical class 0.000 claims abstract description 21
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 21
- 239000005017 polysaccharide Substances 0.000 claims abstract description 21
- 235000010980 cellulose Nutrition 0.000 claims description 107
- 229920001285 xanthan gum Polymers 0.000 claims description 14
- 235000010493 xanthan gum Nutrition 0.000 claims description 14
- 239000000230 xanthan gum Substances 0.000 claims description 14
- 229940082509 xanthan gum Drugs 0.000 claims description 14
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 8
- 239000004375 Dextrin Substances 0.000 claims description 8
- 229920001353 Dextrin Polymers 0.000 claims description 8
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 8
- 235000019425 dextrin Nutrition 0.000 claims description 8
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 7
- 229920000569 Gum karaya Polymers 0.000 claims description 4
- 241000934878 Sterculia Species 0.000 claims description 4
- 235000010494 karaya gum Nutrition 0.000 claims description 4
- 239000000231 karaya gum Substances 0.000 claims description 4
- 229940039371 karaya gum Drugs 0.000 claims description 4
- 239000002121 nanofiber Substances 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 235000012041 food component Nutrition 0.000 claims description 2
- 239000005417 food ingredient Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 17
- 230000008719 thickening Effects 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 7
- 235000000346 sugar Nutrition 0.000 abstract description 7
- 238000010828 elution Methods 0.000 abstract description 6
- 230000002401 inhibitory effect Effects 0.000 abstract description 5
- 229940032147 starch Drugs 0.000 description 139
- 239000000499 gel Substances 0.000 description 34
- 239000002131 composite material Substances 0.000 description 27
- 238000010438 heat treatment Methods 0.000 description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 240000003183 Manihot esculenta Species 0.000 description 14
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 14
- 238000011282 treatment Methods 0.000 description 14
- 229920000881 Modified starch Polymers 0.000 description 12
- 230000035882 stress Effects 0.000 description 12
- 230000014759 maintenance of location Effects 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 10
- 239000004368 Modified starch Substances 0.000 description 9
- 235000019426 modified starch Nutrition 0.000 description 9
- 239000000523 sample Substances 0.000 description 9
- 229910019142 PO4 Inorganic materials 0.000 description 8
- 239000008187 granular material Substances 0.000 description 8
- 239000010452 phosphate Substances 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 7
- 235000012149 noodles Nutrition 0.000 description 6
- 229920002261 Corn starch Polymers 0.000 description 5
- 239000008120 corn starch Substances 0.000 description 5
- 239000006071 cream Substances 0.000 description 5
- 235000013804 distarch phosphate Nutrition 0.000 description 5
- 235000011837 pasties Nutrition 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 5
- 229920001592 potato starch Polymers 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 239000004370 Bleached starch Substances 0.000 description 3
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 3
- 235000019428 bleached starch Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 238000004132 cross linking Methods 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000003349 gelling agent Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- -1 phosphate ester Chemical class 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 241000589220 Acetobacter Species 0.000 description 2
- 241000589158 Agrobacterium Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- PTHCMJGKKRQCBF-UHFFFAOYSA-N Cellulose, microcrystalline Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC)C(CO)O1 PTHCMJGKKRQCBF-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 241000589516 Pseudomonas Species 0.000 description 2
- 239000005708 Sodium hypochlorite Substances 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000007385 chemical modification Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 239000004354 Hydroxyethyl cellulose Substances 0.000 description 1
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 description 1
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- SMEGJBVQLJJKKX-HOTMZDKISA-N [(2R,3S,4S,5R,6R)-5-acetyloxy-3,4,6-trihydroxyoxan-2-yl]methyl acetate Chemical compound CC(=O)OC[C@@H]1[C@H]([C@@H]([C@H]([C@@H](O1)O)OC(=O)C)O)O SMEGJBVQLJJKKX-HOTMZDKISA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000013770 acetylated oxidized starch Nutrition 0.000 description 1
- 239000001073 acetylated oxidized starch Substances 0.000 description 1
- 229940081735 acetylcellulose Drugs 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000000538 analytical sample Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229920002301 cellulose acetate Polymers 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 description 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229940080313 sodium starch Drugs 0.000 description 1
- 229920003109 sodium starch glycolate Polymers 0.000 description 1
- 229940079832 sodium starch glycolate Drugs 0.000 description 1
- 239000008109 sodium starch glycolate Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (AREA)
Abstract
The present invention relates to a food composition containing starch, and aims to provide a technique that improves the effect of the characteristics of starch during its gelatinization or thickening (imparting hardness, elastic strength or hardness), which allows inhibiting the elution of sugar from starch, and brings about stable heat. The food composition contains starch containing cellulose prepared from polysaccharide (except cellulose), and has satisfactory hardness, elasticity or hardness, improved properties during gelatinization or thickening effect, inhibited sugar elution, and improved heat stability.
Description
Technical Field
Starch-containing food composition the present invention relates to a starch-containing food composition having improved properties during gelatinization or thickening of the starch, inhibiting elution of sugars from the starch, and having thermal stability.
Background
Typically, starch is used as a thickening or gelling agent in the production of gelled or pasty food products. Further, it is known that cross-linked starches such as phosphoric acid cross-linking and adipic acid cross-linking improve shape retention and hardness of gels and pastes, as compared to raw starch. However, as the degree of starch crosslinking increases, the shape retention and hardness that can be imparted increases, but there are disadvantages that lead to increased brittleness and starch retrogradation rate. This brittleness and aging cause undesirable phenomena such as texture reduction and water separation.
On the other hand, it is known that the starch thickening function and the gel forming function of starch can be improved by enzymatically treating starch granules at a temperature of about 10 ℃ or more and about 70 ℃ or less (see patent document 1). Further, it is known that by treating starch with the thus obtained enzyme, a gelatinous food product rich in elasticity and having an excellent texture is obtained. The enzyme-treated starch disclosed in patent document 1 is used without chemical modification or in combination with chemical modification or physical treatment to produce a gelatinous food product having excellent hardness, shape-retaining property, elasticity, and the like. Has realized and brought valuable technological advances to the food industry.
However, in the past, in gel or paste foods using starch which has not been subjected to chemical treatment or enzyme treatment, a technique which can improve the properties of starch during gelatinization or thickening has been sufficiently studied. There is currently no situation.
In recent years, in the form of gelatinous foods (noodles, buns, etc.) containing starch, which are distributed in supermarkets, convenience stores, etc., starch is gelatinized in advance and distributed as it is, or can be eaten by simple heating. However, such gel foods have the disadvantage that the foods are combined with each other in the dispensing stage. Therefore, a gel-like flowing food in a state in which starch is α can inhibit desired binding to each other.
In addition, starch-containing pasty foods (e.g., flour pastes) have poor heat stability and have a disadvantage that the external shape cannot be stably maintained upon heating. Therefore, there is a need to develop a technology for providing heat resistance to starch-containing paste foods.
Disclosure of Invention
The object of the present invention is to improve the properties of starch when gelatinizing or thickening in a starch-containing food composition (imparting hardness, elasticity or shape-retaining effect) and further to elute sugars from the starch. It is a technique that provides a heat stability that can be suppressed.
The present inventors have conducted intensive studies to solve the above problems, and as a result, a food composition containing cellulose and a polysaccharide (excluding cellulose) together with starch has hardness, elasticity or retainability. It has been found that the formability is improved and the properties of the starch during gelatinization or thickening are improved. The inventors have also found that the food composition may also inhibit the elution of sugar from the starch. Further, the present inventors have also found that the food composition has excellent heat stability and can stably maintain its shape by heating. Based on these findings, the present invention has been completed by further studies.
That is, the present invention provides the following inventions of the suspended aspect.
Item 1. A food composition comprises starch and cellulose complexed with polysaccharide (except cellulose).
Item 2. The food composition according to item 1, wherein the cellulose is at least one selected from the group consisting of crystalline cellulose, fermented cellulose and cellulose nanofibers.
Item 3. Item 3 the food composition of item 1 or 2, wherein the polysaccharide complex cellulose is at least one selected from xanthan gum, carboxymethyl cellulose, dextrin, karaya gum and guar gum.
Item 4. Item 4. the food composition according to any one of items 1 to 3, comprising at least xanthan gum as cellulose-bound polysaccharide.
Item 5 the food product of any of items 1 to 1 ~ 4, wherein the weight ratio of starch to cellulose complexed with polysaccharide (excluding cellulose) is 99.9: 0.1 ~ 80: 20.
Item 6 the food composition of any of item 1 ~ 5, comprising 0.0001 ~ 19 wt% cellulose complexed to a polysaccharide (excluding cellulose).
Item 7 the food product of any one of items 1 to 1 ~ 6, which is a gel or a paste.
According to the food composition of the present invention, the starch has improved gelling or thickening properties (properties imparting hardness, elasticity or shape retention) and is subjected to a chemical treatment or an enzymatic treatment. Even if unused starch is used, excellent hardness, elasticity or shape retention can be provided, and excellent mouthfeel can be exhibited. In addition, the food composition of the present invention has excellent storage stability and can stably maintain excellent hardness, elasticity or shape retention for a long time. In addition, in the composition for food gel food of the present invention, the food can inhibit the adhesive and the mutual adhesiveness from being distributed in a readily eatable state. Further, in one embodiment of the food composition of the present invention, the food composition has heat stability, and can stably maintain the appearance shape even by heating.
Detailed Description
In the present specification, "elasticity" is a physical property caused by the gel strength of a gelatinous food product, and is an index of the degree of resistance to teeth when chewed. "shape retention" is the shape retention property of a pasty food, and is an index of the amount of resistance when squeezed with the tongue and upper jaw.
The food composition of the present invention is characterized by containing starch and cellulose complexed with polysaccharide (except cellulose) (hereinafter, sometimes referred to as complex cellulose). Hereinafter, the food composition of the present invention will be described in detail.
[ starch ]
In the food composition of the present invention, the starch functions as a gelling agent or thickener, and functions to make the food composition gel or paste.
The type of starch used in the food composition of the present invention is not particularly limited, and examples thereof include wheat starch, tapioca starch, rice starch, glutinous rice starch, corn starch, waxy corn starch, sago starch, potato starch, and mung bean starch. Sweet potato starch, waxy flower starch, and the like.
The starch used in the food composition of the present invention may be unprocessed starch or processed starch subjected to chemical treatment, physical treatment, enzymatic treatment, or the like. It is good. In general, it is known that the hardness, elasticity or shape retention imparted can be improved by using modified starch, but such gelatinization is achieved by using modified starch in the present invention. The thickening or the property at the time of thickening can be further improved.
The type of the chemically treated modified starch is not particularly limited, and examples thereof include phosphate ester crosslinked starch, starch acetate, acetylated phosphate ester crosslinked starch, hydroxypropyl starch, hydroxypropylated phosphate ester crosslinked starch, and octenylsuccinic acid. Examples include sodium starch, oxidized starch, acetylated oxidized starch, phosphorylated starch, phosphate monoesterified phosphate crosslinked starch, acetylated adipic acid crosslinked starch, sodium starch glycolate, and the like.
In addition, the type of modified starch subjected to physical treatment is not particularly limited, and examples thereof include moist heat-treated starch, heat-inhibited starch, warm water-treated starch, acid-treated starch, bleached starch and pregelatinized starch. .
The moist heat-treated starch is a processed starch obtained by heat treatment in a low moisture state without gelatinizing the starch. Specifically, the "low moisture state without gelatinizing the starch" specifically includes a water content of about 50% by weight or less, preferably about 5 to 30% by weight, more preferably about 5 to 25% by weight, preferably about 5 to 20% by weight. The method of preparing the heat moisture-treated starch is not particularly limited, and examples thereof include a method of heating the starch at about 90 to 125 ℃ for about 0.5 to 20 hours after adjusting the moisture content of the starch. Further, it is preferable to perform the heating under the condition of about 100% relative humidity in an airtight container. Since the amount of water in the production process of the heat-moisture treated starch is large, and as the heating temperature is increased and the heating time becomes longer, the heat-moisture treated starch further suppressed in swelling can be obtained.
Heat inhibited starch is a processed starch in which starch granules dried to very low moisture are subjected to dry heat treatment to enhance the crystalline structure of the starch granules. "starch granules dried to very low moisture" specifically includes starch granules having a moisture content of less than 1%, preferably about 0%. The method for obtaining "starch granules dried to extremely low moisture" is not particularly limited, and for example, the moisture content is adjusted after the pH of the starch granules is adjusted to 7.0 or more, preferably 7.0 to 10.5. Mention is made of a process for dehydrating until the above range is reached. The dehydration may be thermal dehydration or non-thermal dehydration. Further, the conditions of the dry heat treatment are not particularly limited, and examples include dry heat treatment at about 100 to 200 ℃ for about 3 to 20 hours. The degree of swelling inhibition of heat-inhibited starch depends on the pH of the starch granules at the time of dry heat treatment, the heating temperature and the heating time, the higher the pH, the higher the heat treatment temperature and the longer the heat treatment time. Therefore, a heat-inhibited treated starch further inhibiting swelling can be obtained.
The warm-water-treated starch is a processed starch obtained by heat-treating starch at a temperature not to gelatinize, wherein the starch is dispersed in water. The method for preparing the hot-water-treated starch is not particularly limited, and for example, gelatinization of each starch is started in a temperature range of about 30 to 70 ℃ in a state where the starch is dispersed in water at a concentration of 1 to 50% by weight. A method of setting the temperature below the temperature and heating (warm water treatment) for about 1 to 48 hours may be mentioned.
Acid-treated starch is processed starch obtained by treating starch with an acid such as hydrochloric acid or sulfuric acid. The method for producing the acid-treated starch is not particularly limited, and for example, the starch is dispersed in an acidic aqueous solution adjusted to a pH of about 3 or less at a concentration of 1 to 50% by weight by adding an acid. In this state, a method of incubating in a temperature range of about 20 to 70 ℃ for about 1 to 168 hours at a temperature not higher than the gelatinization start temperature of each starch is mentioned.
Bleached starch is processed starch obtained by treating starch with an oxidizing agent such as sodium hypochlorite. As for the method for producing bleached starch, for example, an aqueous sodium hypochlorite solution (when the amount of available chlorine is 10%) is added to 100 to 1000ppm of starch, and starch is added to 1 to 50 wt% of starch. % in a state of being dispersed in water at a concentration of about 20% to 70 ℃, the temperature was set to be lower than the gelatinization starting temperature of each starch and incubated for about 0.1 to 6 hours (oxidation) in order to distinguish starches, it was prepared so that the carbonyl group was 0.1% or less).
Pregelatinized starch is processed starch obtained by drying at a temperature equal to or higher than the gelatinization start temperature in a state where starch is dispersed in water. As a method for preparing pregelatinized starch, there is a method in which starch is dispersed in water at a concentration of 1 to 80% by weight, heated at a temperature of 50 ℃ to 200 ℃ or less, semigelatinized or gelatinized, and dried. It is completed. The heating method is not particularly limited, and for example, a method of continuous production using a drum dryer or an extruder is usually employed in industrial production. When a drum dryer or extruder is used, a drying step is generally not required because it is heated at an elevated temperature. Furthermore, the semi-gelatinized or gelatinized starch can be dried by, for example, air drying, spray drying or food drying.
The type of modified starch subjected to the enzyme treatment is not particularly limited. Examples include processing starch, wherein a portion of the starch is hydrolyzed by an enzyme.
The processed starch used in the food composition of the present invention may be one of chemically treated, physically treated, enzymatically treated, and the like. Of these treatments, two or more treatments may be performed in combination.
In the food composition of the present invention, as the starch, one kind of raw starch and modified starch may be used alone, or two or more kinds may be used in combination.
In the starch, the breaking stress measured under the following measurement conditions is preferably 500g or less, preferably 10 to 400g, from the viewpoint of more effectively improving the characteristics at the time of gelatinization or thickening. More preferably, 20 to 300g of those are particularly preferred.
Method of breaking stress 20 parts by weight of starch was suspended in 80 parts by weight of water and stirred, and filled into a shell having a folding width of 45 mm. Then, the temperature was raised from 40 ℃ to 90 ℃ over 1 hour, and the temperature was maintained at 90 ℃ for 30 minutes. Then, it was allowed to stand at 4 ℃ for 16 hours. Next, a sample which had been left at 25 ℃ for 4 hours and returned to room temperature was used as an analysis sample. The fracture stress of the analysis sample was determined at 25 ℃ under the following measurement conditions using a rheometer.
Conditions for measuring breaking stress using rheometer
Height of the sample: 25mm
An adapter: viscosity sphere phi 5 (diameter 5mm, area 19.635mm 2)
Sample moving speed: 6cm/min
As preferable specific examples of the starch, raw tapioca starch, processed tapioca starch, raw potato starch, processed potato starch, raw wax from the viewpoint of more effectively improving the properties during gelatinization or thickening. Corn starch, processed waxy corn starch, more preferably unprocessed tapioca starch, phosphate crosslinked tapioca starch (phosphate crosslinked starch from tapioca), acetylated phosphate crosslinked tapioca starch (phosphate crosslinked acetate starch from tapioca), octenylsuccinate tapioca starch (sodium octenyloctenyloctenyloctenylate from tapioca), acetylated phosphate crosslinked enzyme-treated tapioca starch (enzyme-treated acetylated phosphate crosslinked starch from tapioca), acetylated tapioca starch (starch acetate-derived starch acetate), hydroxypropylated phosphate crosslinked starch (aqueous from tapioca) Shipuropiru phosphate crosslinked starch), raw potato starch and waxy corn starch.
In the food composition of the present invention, the starch content may be appropriately set according to the form of the food composition and the like, for example, 0.1 to 95% by weight, preferably 0.5 to 90% by weight. %, and the like. More specifically, the food product of the invention, if the composition is a gel, has a content of starch in the composition of 0.5 to 95% by weight, preferably 1 to 90% by weight, more preferably 2 up to 85% by weight. In addition, the food of the present invention, if the composition is a paste, contains starch in an amount of 0.1 to 20% by weight, preferably 0.3 to 15% by weight, more preferably 0.5 up to 10% by weight, in the food composition.
[ Complex cellulose ]
In the food composition of the present invention, the composite cellulose coexists with starch, thereby improving the hardness, elasticity or shape retention property imparted by the starch. In addition, the complex cellulose in a state of coexisting with starch also functions to inhibit the release and elution of sugars from starch. In addition, when the food composition is in the form of a gel, the composite cellulose also has an effect of inhibiting adhesion and stickiness between foods. In addition, the composite cellulose coexisting with starch also plays a role of improving thermal stability, and for example, when the food composition of the present invention is in the form of paste, the external shape can be stably maintained even by heating. And (4) helping.
The composite cellulose is a complex in which a polysaccharide is bound to the surface of cellulose by hydrogen bond, ionic bond and/or hydrophobic bond, and is a known substance.
The composite cellulose is not chemically treated. The type of cellulose constituting the complex cellulose is not particularly limited as long as it is not chemically treated, and examples thereof include crystalline cellulose, fermented cellulose, cellulose nanofibers, and the like.
Crystalline cellulose is a product obtained by purifying a cellulose crystalline portion obtained by removing an amorphous portion in pulp fibers. Fermentative cellulose is cellulose produced by cellulose-producing bacteria such as Acetobacter (Acetobacter), Pseudomonas (Pseudomonas) and Agrobacterium (Agrobacterium). Cellulose nanofibers are fibrous cellulose having nanometer-sized fiber diameters.
Further, the type of cellulose subjected to chemical treatment is not particularly limited, and examples thereof include carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl methyl cellulose, and acetyl cellulose.
From the viewpoint of further improving the shape retention property and the effect of suppressing starch retrogradation, the cellulose constituting the composite cellulose is preferably crystalline cellulose or fermented cellulose.
In the composite cellulose, the cellulose may be composed of only one kind, or may be composed of 2 or more kinds in combination.
In the composite cellulose, the kind of polysaccharide (excluding cellulose) to be compounded with cellulose is not particularly limited, and examples thereof include xanthan gum, karaya gum, guar gum, gum arabic, tara gum, carboxymethyl cellulose, hydroxypropyl cellulose, and sodium alginate. Carrageenan, pectin, dextrin, maltodextrin, and the like. These polysaccharides may be used alone or in combination with cellulose, or two or more may be used in combination with cellulose.
In the composite cellulose, from the viewpoint of further improving the shape-retaining property and the effect of suppressing starch retrogradation, it is preferably compounded with xanthan gum, carboxymethyl cellulose, dextrin, karaya gum, guacum, more preferably at least xanthan gum. And (3) compounding cellulose.
Further, the ratio of the cellulose and the polysaccharide (excluding cellulose) constituting the composite cellulose is not particularly limited, and for example, the polysaccharide (excluding cellulose) is 1 to 2000 parts by weight, preferably 5 parts by weight, per 100 parts by weight of the cellulose. To 1500 parts by weight, more preferably from 10 to 1000 parts by weight.
The method for producing the composite cellulose may be ｃA known method described in JP-A-9-121787. Specifically, as a method for producing the complex cellulose, a method of immersing a cellulose gel in a solution of a polysaccharide (excluding cellulose) and a polysaccharide (excluding cellulose) is immersed in the cellulose gel to compound. It is completed. In addition, if fermented cellulose is used as cellulose, when cellulose-producing bacteria are cultured to produce fermented cellulose, polysaccharides (excluding cellulose) are added to the medium and cultured to add it. You can also buy cellulose here.
The composite cellulose is commercially available under the trade name Sun Artist PN, Sun Artist PG (mentioned above, manufactured by Saneigen FFI co., ltd.), Viva Pure MCG500F (Rettenmeier co., ltd.), and the like. You can use the automatically obtained content.
In the food composition of the present invention, the ratio of starch to composite cellulose is not particularly limited, and for example, starch: the composite cellulose is 99.9: 0.1 to 80:20, preferably 99% by weight. 5: 0.5 to 85:15, more preferably 99: 1 to 90: 10.
In the food composition of the present invention, the content of the composite cellulose may be appropriately set depending on the form of the food composition, the ratio of starch to the composite cellulose, and the like. 19% by weight, preferably from 0.0005 to 18% by weight. More specifically, when the food composition of the present invention is in the form of a gel, the content of the complex cellulose in the food composition is 0.0005 to 19% by weight, preferably 0.001 to 18% by weight, more preferably 0.002 to 17% by weight. Further, in the food of the present invention, if the composition is in the form of a paste, the content of the cellulose complex composition in the food is 0.0001 to 4% by weight, preferably 0.0003 to 3% by weight, more preferably 0 to 0005 to 2% by weight.
In the food composition of the present invention, the starch content may be appropriately set, for example, 0.1 to 95% by weight, depending on the form of the food composition, the ratio of starch to composite cellulose, and the like. %, preferably from 0.5 to 90% by weight. More specifically, the food product of the invention, if the composition is a gel, has a content of starch in the composition of 0.5 to 95% by weight, preferably 1 to 90% by weight, more preferably 2 up to 85% by weight. In addition, the food of the present invention, if the composition is a paste, contains starch in an amount of 0.1 to 20% by weight, preferably 0.3 to 15% by weight, more preferably 0.5 up to 10% by weight, in the food composition.
[ form ]
The food composition of the present invention is preferably in the form of a gel or paste because starch has excellent shape-retaining properties due to its function as a gelling agent or thickener. When the food composition of the present invention is a gel food, it may have good hardness and elasticity. In addition, when the food composition of the present invention is a paste food, it can have excellent shape retention.
The type of the gel food is not particularly limited, but examples include jelly, mousse, pudding, yogurt, bread, kuzudon, squid and other desserts, udon noodle, buckwheat, cold wheat, somen, chinese noodle, pasta, macaroni noodle such as salmon, fish sausage, fish ham, fish surimi, bamboo rings, hampen, fried samol and the like. Also, bread, such as biscuits, crackers, rice biscuits, puffed snacks, bread, biscuits, pizza dough, pastry, ice cream cone, mango skin, cream pastry, and the like baked goods, cakes, such as sponge, chiffon cake, castella, madelin, finance, pound cake, rolled cake, and other western style snacks, once formed into a gel during manufacture, and contain a gel that has been reduced in moisture by baking or the like. Arbor food is listed.
In the case where the food composition of the present invention is in the form of a gel, in addition to the property at the time of gelation excellent in hardness and elasticity, elution of sugar released from starch can be suppressed. In addition, when the food of the present invention is used, the composition is a gel, and the food binder can inhibit and control food. And inhibiting viscosity. Thus, for example, when the food composition of the invention is a Japanese confectionery such as warabimochi, water-in-water, bread crumbs and the like. It is easy to eat. For example, when the food composition of the present invention is noodles distributed in a state where starch is pregelatinized, the noodles can be easily loosened at the time of eating.
The kind of pasty food is not particularly limited, and examples thereof include egg cream, whipped cream, sour cream and other creams, soft ice cream and other frozen desserts, sauces and dressings such as: flower paste, plant (vegetable, potato, fruit, etc.) paste, cheese sauce, liquid food, and baby food
In paste-like foods, foods that hold a certain form (e.g., cream, flour paste, etc.) are usually changed in appearance by heating in the prior art, but in the present invention, they have thermal stability and are heated. Therefore, the outer shape can be stably maintained. In view of these effects of the present invention, as a preferred embodiment of the food composition of the present invention, a pasty food (e.g., cream, flour, etc.) that stably maintains its shape even when exposed to heat is required. Paste), etc.
[ production method ]
The food composition of the present invention can be prepared by mixing food materials together with starch and complex cellulose according to the food form and treating according to the food form. The method for producing the food composition of the present invention is not particularly limited, and as a preferred embodiment, (1) gelatinization is performed by heating a mixture of starch, composite cellulose and water to a temperature at which starch is gelatinized. The invention relates to a method for producing a product comprising a step of cooling a mixture of gelatinized starch (2) to form a gel or paste and a cooling step. When the food composition of the present invention contains a food ingredient other than starch and composite cellulose, the above-mentioned food materials may be added at least 1 time selected from these food materials before the gelatinization step, during the gelatinization step, before the cooling step after the gelatinization step, and after the cooling step.
Examples of the present invention
The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.
The composite celluloses 1 to 3 used in the examples shown below are as follows.
Composite cellulose 1
Viva Pure MCG500F (manufactured by Rettenmeier)
The composite cellulose 1 is composed of crystalline cellulose complexed with xanthan gum.
In the composite cellulose 1, 85% by weight of crystalline cellulose and 15% by weight of xanthan gum were contained.
Composite cellulose 2
Theorus RC-N30 (manufactured by Asahi Kasei Chemicals Co., Ltd.) in composite cellulose 2, crystalline cellulose was complexed with xanthan gum and dextrin.
In the complex cellulose 2, 75% by weight of crystalline cellulose, 5% by weight of xanthan gum and 20% by weight of dextrin were contained.
Composite cellulose 3
Sun artist PN (manufactured by Saneigen FFI Co., Ltd.)
And 3, compounding the composite cellulose, namely the fermented cellulose, xanthan gum, carboxymethyl cellulose and dextrin.
In the complex cellulose 3, the content of the fermented cellulose was 18.3% (by weight), the content of the xanthan gum was 12.1% (by weight), the content of the carboxymethyl cellulose was 6.2% (by weight), and the content of the dextrin was 63.4% (by weight).
Test example 1: evaluation of physical Properties of the gel
1. Preparation of gel each raw material was suspended in water and stirred, and filled into a Kurehalon casing having a folding width of 45 mm. Next, the temperature was raised from 40 ℃ to 90 ℃ over 1 hour and held at 90 ℃ for 30 minutes. Then, the mixture was left standing in a refrigerator (4 ℃ C.) for 16 hours. Next, the sample was left at room temperature (about 25 ℃) for 4 hours to return to room temperature and used as an analysis sample.
2. Measurement of fracture stress, fracture distance the fracture stress and the fracture length of each gel produced (analytical sample) were determined using a rheetech ltd rheometer (RT-2010J-CW). As the measurement conditions of the rheometer, a fracture test was performed as a test item. The height of the sample was 25mm, and the moving speed (breaking speed) of the sample was measured at 6cm/min using an adapter having a viscosity ball Φ 5 (diameter 5mm, area 19.635mm 2). Further, the ratio (%) of the breaking stress of each gel when the breaking stress of each gel produced using starch alone was taken as 100% was calculated as the rate of change in breaking stress. Then, the product value of the breaking stress and the breaking distance was defined as the gel strength (g · cm), and the gel strength ratio (%) at which the gel strength of each gel was 100% was calculated as the gel strength change rate.
3. The result obtained is that the breaking stress in the gel containing cellulose and/or xanthan gum and starch is lower than in the starch alone. On the other hand, in the gel containing the complex cellulose and the starch, the breaking stress and the gel strength are improved as compared with the starch alone. From the above results, it can be seen that the complex cellulose can impart stiffness and elasticity to the starch-containing gel.
Claims (7)
1. A food composition comprises starch and cellulose complexed with polysaccharide (except cellulose).
2. The food composition according to claim 1, wherein the cellulose is at least one selected from the group consisting of crystalline cellulose, fermented cellulose and cellulose nanofibers.
3. The food composition according to claim 1 or 2, wherein the polysaccharide complex cellulose is at least one selected from xanthan gum, carboxymethyl cellulose, dextrin, karaya gum and guar gum.
4. Food composition according to any one of claims 1 to 3, comprising at least xanthan gum as cellulose-bound polysaccharide.
5. A starch according to any one of claims 1 to 4: the weight ratio of cellulose complexed with polysaccharide (excluding cellulose) was 99.9: 0.1 to 80:20 food ingredient.
6. The food composition of any of claims 1 ~ 5, wherein the cellulose complexed with the polysaccharide (excluding cellulose) is present in an amount of 0.0001 ~ 19% by weight.
7. The food composition of any one of claims 1 to 6 in the form of a gel or paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910839639.1A CN110604288A (en) | 2019-09-06 | 2019-09-06 | A food composition containing starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910839639.1A CN110604288A (en) | 2019-09-06 | 2019-09-06 | A food composition containing starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110604288A true CN110604288A (en) | 2019-12-24 |
Family
ID=68892428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910839639.1A Pending CN110604288A (en) | 2019-09-06 | 2019-09-06 | A food composition containing starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110604288A (en) |
-
2019
- 2019-09-06 CN CN201910839639.1A patent/CN110604288A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Yazid et al. | Application of starch and starch-based products in food industry | |
| Obadi et al. | Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products | |
| Šárka et al. | New processing and applications of waxy starch (a review) | |
| Chen | Physicochemical properties of sweet potato starches and their application in noodle products | |
| Moore et al. | Applications of starches in foods | |
| Shrestha et al. | Starch modification to develop novel starch-biopolymer blends: State of art and perspectives | |
| JP4215955B2 (en) | Ingredients for expanded food | |
| JPH04311356A (en) | Food containing soluble hyperamylose starch | |
| US7422638B2 (en) | Sago-based gelling starches | |
| JP2002335878A (en) | Processed composition useful as culinary thickener | |
| Semeijn et al. | Potato starch | |
| Qiu et al. | High water content, maltose and sodium dodecyl sulfate were effective in preventing the long-term retrogradation of glutinous rice grains-a comparative study | |
| AU778728B2 (en) | Sago fluidity starch and use thereof | |
| JP6312190B2 (en) | Low protein bread and method for producing the same | |
| WO2001078526A1 (en) | Reversible gel formation | |
| JP7478868B2 (en) | Pregelatinized starch | |
| Bolade et al. | Influence of acetylation on the physicochemical properties of composited starches from sweet potato (Ipomoea batatas L.) and water yam (Dioscorea alata L.) | |
| KR102687085B1 (en) | Vermicelli noodles containing low-stabilized pea starch | |
| JP6998297B2 (en) | Food composition containing starch | |
| Sudheesh et al. | Role of starch in gluten-free breads | |
| JP7270624B2 (en) | Waxy seed starch and method for producing the same | |
| CA2097218C (en) | Process for the production of a stable wax-like amylaceous product and the product obtained | |
| CN110604288A (en) | A food composition containing starch | |
| JP4339031B2 (en) | Starch quality improver and food using the same | |
| JP3968714B2 (en) | Polysaccharide-coated starch and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191224 |
|
| WD01 | Invention patent application deemed withdrawn after publication |