LOW TEMPERATURE GELATINIZING STARCH WITH CHARACTERISTICS IMPROVED BY HEAT TREATMENT

To provide low temperature gelatinizing starch obtained by modifying the characteristics of starch collected from sweet potato tuber by heating.SOLUTION: There is provided starch powder that is collected from sweet potato and has low temperature gelatinization property, and which has a low temperature gelatinization property in which a viscosity increase temperature measured at a starch concentration of 6% after heating is 56 to 62°C, and/or a gelatinization peak temperature measured at a starch concentration of 20% is 48 to 60°C. Furthermore, the starch powder has an anti-aging property where a water separation rate after freezing and thawing of a starch powder gel at a starch concentration of 8% is 6% or smaller, and/or low adhesiveness where the adhesiveness of the starch powder gelatin at the starch concentration of 6% is 300 J/mor lower, and/or high elasticity where the storage elasticity of the starch powder gelatin at the starch concentration of 6% is 100 Pa or larger.SELECTED DRAWING: None 【課題】サツマイモの塊根から採取したでん粉であって、加熱処理により特性を改質した低温糊化性でん粉を提供すること。【解決手段】サツマイモから採取した低温糊化性を有するでん粉であって、加熱処理後、でん粉濃度６％で測定したときの粘度上昇温度が５６〜６２℃、および／またはでん粉濃度２０％で測定した糊化ピーク温度が４８〜６０℃、の低温糊化性を有するでん粉。さらに、でん粉濃度８％のでん粉ゲルの冷凍解凍後の離水率が６％以下である耐老化性、および／または、でん粉濃度６％のでん粉糊の付着性が３００Ｊ／ｍ３以下の低付着性、および／または、でん粉濃度６％のでん粉糊の貯蔵弾性率が１００Ｐａ以上の高弾性率を有するでん粉。【選択図】なし