METHOD FOR MODIFYING STARCH-BASED MATERIAL USING ORGANIC ACID, AND MODIFIED STARCH MATERIAL

PROBLEM TO BE SOLVED: To provide a method for producing a functional food material which is modified in function through addition of emulsifiability, dissolubility and/or antioxidative property, and to provide a starch-based food material obtained by the production method. SOLUTION: A method for modifying the functionality of the starch-based food material comprises a process of mixing an organic acid with a starch-based food material as the raw material and roasting the mixture so as to add emulsifiability, dissolubility and/or antioxidative property and modify the functionality thereof. A method for producing the starch-based food material comprises modifying the characteristics of a starch-based food material as the raw material by roasting so as to add specific functionality. Furthermore, the method for producing the functional food material comprising roasting a starch-based food material as the raw material together with the organic acid so as to add emulsifiability, dissolubility and/or antioxidative property, and the starch-based food material are each provided. As a result of this, the starch-based food material added with emulsifiability, dissolubility and/or antioxidative property can be produced and provided. COPYRIGHT: (C)2010,JPO&INPIT