PHYSICAL PROPERTY IMPROVER OF STARCH-CONTAINING COMPOSITION AND PHYSICAL PROPERTY IMPROVING METHOD OF STARCH-CONTAINING COMPOSITION, AS WELL AS STARCH-CONTAINING COMPOSITION

To realize, in a starch-containing composition, the stabilization of a gelatinized state of starch provides the composition with good physical properties; in particular, in foods, this provides a good texture that is viscoelastic and not pasty, increases the volume when baked, prevents noodles from...

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Bibliographische Detailangaben
Hauptverfasser:	ITO NOBUHIRO, KURAUCHI TATSUHIRO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	To realize, in a starch-containing composition, the stabilization of a gelatinized state of starch provides the composition with good physical properties; in particular, in foods, this provides a good texture that is viscoelastic and not pasty, increases the volume when baked, prevents noodles from stretching, and suppresses adhesion, and also prevents aging of the gelatinized starch.SOLUTION: A gelatinization state stabilizer for a starch-containing composition according to the present invention contains a low-viscosity glucomannan having a viscosity of 20 mPa s to 800 mPa s in a 1% aqueous solution at 25°C. The method for stabilizing the gelatinization state of a starch-containing composition according to the present invention comprises blending, into the starch-containing composition, a gelatinization state stabilizer having, as an active ingredient, a low-viscosity glucomannan having viscosity of 20 mPa s to 800 mPa s in a 1% aqueous solution at 25°C.SELECTED DRAWING: None 【課題】澱粉含有組成物において、澱粉の糊化状態が安定することによって当該組成物に良好な物性をもたらし、特に食品では、粘弾性を有し糊状感の無い良好な食感、焼成時の容積増し、麺の伸び防止、付着性の抑制が実現され、且つ、糊化した澱粉の老化を防止することができる。【解決手段】本発明に係る澱粉含有組成物の糊化状態安定剤は、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンを含有する。本発明に係る澱粉含有組成物の糊化状態の安定化方法は、澱粉含有組成物に、２５℃における１％水溶液の粘度が２０ｍＰａ・ｓ～８００ｍＰａ・ｓの範囲にある低粘性グルコマンナンを有効成分とする糊化状態安定剤を配合する。【選択図】なし