OIL AND FAT PROCESSED STARCH AND MANUFACTURING METHOD THEREFOR

To provide an oil and fat processed starch excellent in binding property and dry texture in fried foods, and capable of providing texture excellent in gel strength and resilience in water livestock meat products, and having suppressed flavor (foreign taste) specific for oil and fat.SOLUTION: There i...

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Bibliographische Detailangaben
Hauptverfasser:	TAKEMOTO HIROKI, ARIMOTO MISA, TAKAGUCHI HITOSHI, MORIMOTO KAZUKI, IGARASHI NOBUHITO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide an oil and fat processed starch excellent in binding property and dry texture in fried foods, and capable of providing texture excellent in gel strength and resilience in water livestock meat products, and having suppressed flavor (foreign taste) specific for oil and fat.SOLUTION: There is provided an oil and fat processed starch having a sunflower oil adhering to a surface of starch particles, in which the sunflower oil has a percentage of peak area of linoleic acid in a total sum of peak area of each aliphatic acid constituting the sunflower oil of 40% or more in a gas chromatography analysis.SELECTED DRAWING: None 【課題】揚げ物では、結着性及びドライな食感に優れ、水畜産肉製品では、ゲル強度及び弾力に優れた食感を与えることができ、且つ、油脂特有の風味（異味）が抑制された油脂加工澱粉を提供する。【解決手段】澱粉粒子の表面にひまわり油が付着された油脂加工澱粉であって、前記ひまわり油がガスクロマトグラフィー分析において前記ひまわり油を構成する各脂肪酸のピーク面積の総和に占めるリノール酸のピーク面積の割合が４０％以上であるひまわり油であることを特徴とする油脂加工澱粉を提供する。【選択図】なし