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...
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| creator | ISAO MATSUDA TAKAMASA KIYOSHIMA YASUO KATTA |
| description | 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. |
| format | Patent |
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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.</description><language>eng</language><subject>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</subject><creationdate>2006</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=20060802&DB=EPODOC&CC=KR&NR=20060087411A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20060802&DB=EPODOC&CC=KR&NR=20060087411A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ISAO MATSUDA</creatorcontrib><creatorcontrib>TAKAMASA KIYOSHIMA</creatorcontrib><creatorcontrib>YASUO KATTA</creatorcontrib><title>METHOD FOR PREPARING STARCH HYDROLYSATE AND WHITE DEXTRIN</title><description>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. 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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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | METHOD FOR PREPARING STARCH HYDROLYSATE AND WHITE DEXTRIN |
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