COMPOSITION CONTAINING HIGH AMYLOSE STARCH AND CELLULOSE NANOFIBERS

To provide a method capable of efficiently suppressing starch aging of a starch-based food.SOLUTION: The present invention provides the followings: a composition comprising (A) component: a starch-based raw material at least containing a starch having an amylose content of 15% by mass or more, and (...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	KONNO HARUO, IWAHORI FUMIKO, OKI KANAE, NISHIOKA AKIHIRO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP 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 a method capable of efficiently suppressing starch aging of a starch-based food.SOLUTION: The present invention provides the followings: a composition comprising (A) component: a starch-based raw material at least containing a starch having an amylose content of 15% by mass or more, and (B) component: cellulose nanofibers; as well as a starch aging inhibitor and a starch-based food additive that both contain the composition; a method for producing the starch-based food, which includes using the composition in place of at least a part of the starch that is a raw material of the starch-based food; and a method for modifying the starch-based food, which uses the composition in place of at least a part of the starch that is the raw material of the starch-based food.SELECTED DRAWING: None 【課題】本発明は、澱粉系食品の澱粉の老化を効率よく抑制できる方法を提供することを目的とする。【解決手段】本発明は、以下を提供する：（Ａ）成分：アミロース含量１５質量％以上の澱粉を少なくとも含む、澱粉系原料、および（Ｂ）成分：セルロースナノファイバーを含む組成物；前記組成物を含む澱粉老化抑制剤および澱粉系食品用添加剤；前記組成物を澱粉系食品の原料である澱粉の少なくとも一部に代えて用いることを含む、澱粉系食品の製造方法；ならびに、前記組成物を澱粉系食品の原料である澱粉の少なくとも一部に代えて用いる、澱粉系食品の改質方法。【選択図】なし