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 temperatu...
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| creator | ARIMURA KYOHEI TOKIMURA KANEYOSHI HACHIMARU TAMAE |
| description | 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 |
| format | Patent |
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【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</description><language>eng ; jpn</language><subject>CHEMISTRY ; COMPOSITIONS BASED THEREON ; DERIVATIVES THEREOF ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; ORGANIC MACROMOLECULAR COMPOUNDS ; POLYSACCHARIDES ; 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</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200820&DB=EPODOC&CC=JP&NR=2020125447A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200820&DB=EPODOC&CC=JP&NR=2020125447A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ARIMURA KYOHEI</creatorcontrib><creatorcontrib>TOKIMURA KANEYOSHI</creatorcontrib><creatorcontrib>HACHIMARU TAMAE</creatorcontrib><title>LOW TEMPERATURE GELATINIZING STARCH WITH CHARACTERISTICS IMPROVED BY HEAT TREATMENT</title><description>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</description><subject>CHEMISTRY</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>DERIVATIVES THEREOF</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>POLYSACCHARIDES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyj0KwkAQQOFtLES9w2AvxBhJPa5jdiQ_y-xo0CYEWSvRQLw_WngAm_c1b2pC2bSgVHkS1JMQFFSics1XrgsIimIdtKwOrENBqyQclG0Arrw0Z9rD7gKOUEHl24pqnZvJvX-McfFzZpYHUutWcXh1cRz6W3zGd3f0aZIm63SbZTlu_po-oFcwvQ</recordid><startdate>20200820</startdate><enddate>20200820</enddate><creator>ARIMURA KYOHEI</creator><creator>TOKIMURA KANEYOSHI</creator><creator>HACHIMARU TAMAE</creator><scope>EVB</scope></search><sort><creationdate>20200820</creationdate><title>LOW TEMPERATURE GELATINIZING STARCH WITH CHARACTERISTICS IMPROVED BY HEAT TREATMENT</title><author>ARIMURA KYOHEI ; TOKIMURA KANEYOSHI ; HACHIMARU TAMAE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2020125447A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2020</creationdate><topic>CHEMISTRY</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>DERIVATIVES THEREOF</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>POLYSACCHARIDES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ARIMURA KYOHEI</creatorcontrib><creatorcontrib>TOKIMURA KANEYOSHI</creatorcontrib><creatorcontrib>HACHIMARU TAMAE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ARIMURA KYOHEI</au><au>TOKIMURA KANEYOSHI</au><au>HACHIMARU TAMAE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>LOW TEMPERATURE GELATINIZING STARCH WITH CHARACTERISTICS IMPROVED BY HEAT TREATMENT</title><date>2020-08-20</date><risdate>2020</risdate><abstract>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</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES 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 |
| title | LOW TEMPERATURE GELATINIZING STARCH WITH CHARACTERISTICS IMPROVED BY HEAT TREATMENT |
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