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公开(公告)号：US20210301036A1
公开(公告)日：2021-09-30
申请号：US17267192
申请日：2019-08-15
IPC分类号： C08B30/14 , A23L29/219 , D21H19/54
摘要： To inexpensively and easily provide a modified starch having a novel property.
A modified starch of which a particle diameter distribution waveform exhibits a single peak, wherein a 10 mass % paste liquid of the modified starch has an RVA peak viscosity that is 5% or less of the RVA peak viscosity of an unmodified starch serving as a raw material, and the difference between the maximum particle diameter and the minimum particle diameter is 2 μm or less. The modified starch is suitable for use as a food additive, a food texture improvement agent, a base material for powderization, a binder additive, a paper-making additive, a building material additive, etc.-
2.发明公开公开(公告)号：US20230232881A1
公开(公告)日：2023-07-27
申请号：US17919029
申请日：2020-04-16
IPC分类号： A23L29/212 , A23P20/10
CPC分类号： A23L29/212 , A23P20/10
摘要： The present invention provides an oil-or-fat processed starch that has exceptional performance when used as a raw ingredient of a coating for fried foods, etc. The oil-or-fat processed starch is characterized in that the amount of carbohydrates having a degree of polymerization of 1-3 in the sugar composition of a water-soluble fraction of an aqueous suspension is 3-20 mass %. A coating for fried foods according to the present invention is characterized by containing the aforementioned oil-or-fat processed starch. A method for producing a coating for fried foods according to the present invention is characterized in that the aforementioned oil-or-fat processed starch is added as a raw ingredient of a coating for fried foods. Moreover, a method for producing fried foods according to the present invention is characterized in that the aforementioned coating for fried foods is bonded to a main ingredient and then subjected to an oil-heating treatment.
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公开(公告)号：US20230157331A1
公开(公告)日：2023-05-25
申请号：US17923082
申请日：2020-05-07
发明人： Kazuki MORIMOTO , Hitoshi TAKAGUCHI
摘要： Provided are: a processed edible powder that, when used in a fried-food coating, makes it possible to improve the texture of the coating to a desired texture that undergoes little deterioration over time, makes excellent crispiness and lightness texture; a method for manufacturing said processed edible powder; a fried-food coating in which said processed edible powder is used; a method for manufacturing a fried-food coating; and a method for improving the texture of a fried-food coating.
An oil and fat solidifier is mixed with an edible powder formed from a starchy and/or fibrous raw material to obtain a processed edible powder. Using the processed edible powder as a raw material in a fried-food coating makes it possible to obtain a fried-food having a desired coating texture that undergoes little deterioration over time, makes excellent crispiness and lightness texture.-
公开(公告)号：US20220411539A1
公开(公告)日：2022-12-29
申请号：US17777814
申请日：2020-10-26
发明人： Misa HIRANO , Kazuki MORIMOTO , Yohei TAKAGI , Hitoshi TAKAGUCHI
IPC分类号： C08B30/06 , A23L29/212 , A23L23/00
摘要： A method for manufacturing a swelling-inhibited starch, the production method including a step for performing a heating treatment at 55-205° C. on a starch for which the value of M1−M0 is within the range from −10 to 20 and setting a breakdown value of a starch paste solution to no greater than 75% of the value before the heating treatment. The heating treatment is performed using closed heating equipment without implementing a moist-heat treatment. M1: Moisture content (%) of starch before heating treatment M0: Equilibrium moisture content (%) of starch at normal temperature and normal humidity
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