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    • 1. 发明专利
    • Method for modifying starch-based material using organic acid, and modified starch material
    • 使用有机酸改性基于淀粉的材料和改性淀粉材料的方法
    • JP2010011756A
    • 2010-01-21
    • JP2008172838
    • 2008-07-01
    • Iwata Kagaku Kogyo KkKashi Shokuhin Shinsozai Gijutsu CenterShoichi Kobayashi昭一 小林磐田化学工業株式会社社団法人菓子・食品新素材技術センター
    • KOBAYASHI SHOICHIKOBAYASHI YUJIHAYAKAWA YUKIOOKUNO MICHIKOMIYAZAKI TOSHIKO
    • A23L1/10A23L1/30
    • PROBLEM TO BE SOLVED: To provide a method for producing a functional food material which is modified in function through addition of emulsifiability, dissolubility and/or antioxidative property, and to provide a starch-based food material obtained by the production method. SOLUTION: A method for modifying the functionality of the starch-based food material comprises a process of mixing an organic acid with a starch-based food material as the raw material and roasting the mixture so as to add emulsifiability, dissolubility and/or antioxidative property and modify the functionality thereof. A method for producing the starch-based food material comprises modifying the characteristics of a starch-based food material as the raw material by roasting so as to add specific functionality. Furthermore, the method for producing the functional food material comprising roasting a starch-based food material as the raw material together with the organic acid so as to add emulsifiability, dissolubility and/or antioxidative property, and the starch-based food material are each provided. As a result of this, the starch-based food material added with emulsifiability, dissolubility and/or antioxidative property can be produced and provided. COPYRIGHT: (C)2010,JPO&INPIT
    • 解决问题的方法:提供通过添加乳化性,溶解性和/或抗氧化性能来改性功能性食品的制造方法,提供通过该制造方法得到的淀粉类食品。 解决方案:用于改性淀粉类食品的功能的方法包括将有机酸与淀粉类食品材料混合作为原料并焙烧该混合物以增加乳化性,溶解性和/ 或抗氧化性质并改变其功能。 淀粉类食品的制造方法包括通过焙烧来改变作为原料的淀粉类食品的特性,以增加特定的功能。 此外,分别提供了以有机酸与有机酸一起焙烧作为原料的淀粉类食品作为添加乳化性,溶解性和/或抗氧化性的功能性食品的制造方法和淀粉类食品材料 。 结果,可以生产并提供添加有乳化性,溶解性和/或抗氧化性的淀粉类食品。 版权所有(C)2010,JPO&INPIT