METHOD FOR PREPARING STARCHY FOOD

PURPOSE:To prepare the subject food having excellent preservability for, along period and useful for rice cake snacks, etc., by kneading a composition containing the hydrolysate of alpha-starchy raw material with beta-amylase as a main raw material, packing and sealing the product in a container and...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	KANBARA ISAO, MIYAMOTO HIROBUMI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS 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:	PURPOSE:To prepare the subject food having excellent preservability for, along period and useful for rice cake snacks, etc., by kneading a composition containing the hydrolysate of alpha-starchy raw material with beta-amylase as a main raw material, packing and sealing the product in a container and thermally sterilizing the packed product. CONSTITUTION:A composition comprising 100 pts.wt. of the hydrolysate of an alpha-starchy raw material such as a mixture of 100-41 pts.wt. of non-glutinous rice and 0-59 pts.wt. of glutinous rice with beta-amylase,