STARCH-CONTAINING COMPOSITION AND USE THEREOF

To provide a starch-containing composition capable of increasing gelatinization viscosity of starch raw material with a low amylose content and suppressing attachment of gelatinized starch to a processing apparatus.SOLUTION: A starch-containing composition comprises a starch raw material containing...

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Hauptverfasser:	KONNO HARUO, OKI KANAE, NISHIOKA AKIHIRO
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 a starch-containing composition capable of increasing gelatinization viscosity of starch raw material with a low amylose content and suppressing attachment of gelatinized starch to a processing apparatus.SOLUTION: A starch-containing composition comprises a starch raw material containing starch with an amylose content of less than 15 mass% as component (A), and a cellulose nanofiber as component (B). The ratio of the maximum viscosity Vof the gelatinized composition to the maximum viscosity Vof the gelatinized component (A) alone, i.e., (V/V), is 1.6 or more.SELECTED DRAWING: None 【課題】低アミロース含量の澱粉原料の糊化粘度を上昇させることができ、糊化澱粉の加工装置への付着を抑制し得る澱粉含有組成物を提供すること。【解決手段】（Ａ）成分：アミロース含量が１５質量％未満の澱粉を含む澱粉原料と、（Ｂ）成分：セルロースナノファイバーと、を含み、糊化した時の最高粘度ＶＣと、前記（Ａ）成分を単独で糊化した時の最高粘度ＶＡの比（ＶＣ／ＶＡ）が１．６以上である、澱粉含有組成物である。【選択図】なし