METHOD FOR PRODUCING STARCH COMPOSITION
    3.
    发明公开

    公开(公告)号:US20240034817A1

    公开(公告)日:2024-02-01

    申请号:US18256658

    申请日:2021-12-16

    申请人: J-OIL MILLS, INC.

    IPC分类号: C08B31/00 A23L29/219

    CPC分类号: C08B31/003 A23L29/219

    摘要: The present invention relates to a method for producing a starch composition. The method for producing a starch composition according to the present invention comprises the steps of: (a) preparing a raw material mixture which contains a raw starch material, one or more selected from the group consisting of an acid-treated starch and a dextrin, and an aqueous alkaline solution, the raw material mixture having a moisture content of 20 parts by mass or more and 35 parts by mass or less per 100 parts by mass of the raw material mixture; and (b) heat-treating the raw material mixture having a moisture content of 20 parts by mass or more and 35 parts by mass or less obtained in step (a) to a temperature at which the raw material mixture becomes 120° C. or higher and 150° C. or lower. The present invention can provide a starch composition that does not swell or swell less upon heating and that is heat resistant, using a simple method.

    STARCH FOR PULPY TEXTURES
    5.
    发明申请

    公开(公告)号:US20180355067A1

    公开(公告)日:2018-12-13

    申请号:US15735656

    申请日:2010-06-06

    发明人: Dirk FONTEYN

    摘要: The present invention relates to a pregelatinized starch having a Brabender hot paste viscosity (HPV) of at least 200 BU when measured at a pH of at most 4.5. The starch is used to provide a viscosity and pulpy texture to a food product and is resistant to processing under extreme conditions of heat, acidity and shear. Examples of food products which highly benefit from the properties of the starch include compotes; sauces and preparations based on tomatoes; meat sauces; gravies; baby foods; puddings; cereals; fruit juices and fruit-drinks; fruit sauces such as apple sauce; confectionary such as textured gum drops; cookies, crackers, cakes and pastries comprising fruits; soups; and dry powdered mixes which may be reconstituted with water.

    Resistant starch with improved processability and method of preparing the same
    8.
    发明授权
    Resistant starch with improved processability and method of preparing the same 有权
    具有改善加工性能的抗淀粉及其制备方法

    公开(公告)号:US09193804B2

    公开(公告)日:2015-11-24

    申请号:US13604971

    申请日:2012-09-06

    摘要: There is provided a method of preparing resistant starch with improved processability as one aspect of the present invention, the method comprising: (a) preparing starch modified by a cross-linked bond; and (b) feeding the modified starch to an extruder and then extruding the modified starch to produce an extrudate, in which an extrusion temperature is 50° C. to 200° C. at the time of the extrusion, the ratio of a injection volume of water to a supplying amount of the modified starch, each being supplied into the extruder, is 1.2 ml/g to 2.0 ml/g, and water content in the extrudate is 25 wt % to 50 wt %.

    摘要翻译: 提供了一种制备具有改进加工性的抗性淀粉的方法,作为本发明的一个方面,该方法包括:(a)制备通过交联键改性的淀粉; 和(b)将改性淀粉加入到挤出机中,然后挤出改性淀粉以产生挤出物,其中挤出时的挤出温度为50℃至200℃,注射体积 各自供给到挤出机中的水的供给量为1.2ml / g〜2.0ml / g,挤出物中的水分含量为25重量%〜50重量%。