METHOD FOR PREPARING STARCH HYDROLYSATE AND WHITE DEXTRIN

The invention provides a highly effective and economic method for preparing decomposition of starch, which is characterized by low sweet taste, low viscosity and no white caused by aging; food containing said composition of starch and a new white dextrine. The said preparing method is characterized...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	ISAO MATSUDA, TAKAMASA KIYOSHIMA, YASUO KATTA
Format:	Patent
Sprache:	eng
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention provides a highly effective and economic method for preparing decomposition of starch, which is characterized by low sweet taste, low viscosity and no white caused by aging; food containing said composition of starch and a new white dextrine. The said preparing method is characterized in that it comprises following steps: heating starch raw material containing starch, protein and fatof equal to or more than 80%, equal to or more than 0.20% and equal to or more than 0.20% respectively by weight proportion on condition of chlorhydric acid existence; preparing white dextrine whichis characterized by equal to or more than 80 of whiteness, 3-6 DE, more than 90% (by weight) of dissolution in cold water, 30-45% (by weight) of side chain and equal to or less than 0.1% (by weight) of protein content; then alpha amylase acting.