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1. 发明专利

JP2013111035A Thickened composition with improved dispersibility, and metal salt-containing decomposed starch used for the same 有权
标题翻译：具有改进的差异性的增稠组合物和用于其的含金属盐分解的淀粉
公开(公告)号：JP2013111035A
公开(公告)日：2013-06-10
申请号：JP2011261466
申请日：2011-11-30
申请人： Nippon Starch Chemical Co Ltd , 日澱化學株式会社 , Mitsubishi Shoji Foodtech Co Ltd , 三菱商事フードテック株式会社
发明人： IMAOKA MAKI , SASAGAWA MOTONOBU , TANAKA NOBUMASA , TSUCHIYA JUNKO , TOKUYAMA HIROSHI , NISHIDA MASAHIRO , NAKAJIMA TORU
IPC分类号： A23L1/05 , A23L1/03
摘要： PROBLEM TO BE SOLVED: To provide a thickened composition with improved dispersibility as compared with conventional ones, used as the controlling agent of thickness and capable of inhibiting formation of small lumps, and when granulation is required in the production of the thickened composition, which does not require to consider the effect to the composition on the adding amount of a binder so as to make a work easier.SOLUTION: This thickened composition with improved dispersibility is provided by containing 0.5 to 40 pts.mass content of metal salt based on 100 pts.mass decomposed starch, and thickening polysaccharides.
摘要翻译：要解决的问题：提供与常规的相比，具有改善的分散性的增稠组合物，用作厚度的控制剂并且能够抑制小块形成，并且当生产增稠组合物时需要制粒，其不需要考虑对粘合剂的添加量对组合物的影响，以使工作更容易。解决方案：这种具有改善的分散性的增稠组合物通过含有0.5至40质量份的金属盐，基于100磅淀粉分解淀粉和增稠多糖来提供。版权所有（C）2013，JPO＆INPIT

2. 发明专利

JP2014030380A Starchy gelatinizer and gelatinous food product 审中-公开
标题翻译： STARCHY GELATINIZER和GELATINOUS食品
公开(公告)号：JP2014030380A
公开(公告)日：2014-02-20
申请号：JP2012172563
申请日：2012-08-03
申请人： Nippon Starch Chemical Co Ltd , 日澱化學株式会社
发明人： TSUCHIYA JUNKO , TANAKA NOBUMASA , TSUCHIYA YUSUKE
IPC分类号： A23L29/20 , A23L21/10
摘要： PROBLEM TO BE SOLVED: To provide: a starchy gelatinizer to produce a gelatinous composition having resistance to aging, little stickiness, and crispy texture; and a starchy gelatinous food product.SOLUTION: The starchy gelatinizer includes: (A) unprocessed bean starch; and (B) one or more kinds of starch selected from the group consisting of (1) potato starch, tapioca starch, or waxy corn starch having the degree of swelling of 5.0 to 9.9 mL and (2) sago starch or sweet potato starch having the degree of swelling of 5.0 to 10.0 mL. A mass ratio of (A):(B) is 1:1 to 23:1. The starchy gelatinous food product has a mass ratio of (A):(B)=1:1 to 23:1 and a sum total of (A) and (B) of 6 to 10 mass% relative to the entire food product.
摘要翻译：要解决的问题：提供：淀粉糊化剂，以产生具有耐老化性，粘合性和酥脆质感的凝胶状组合物; 淀粉糊状食品。淀粉糊化剂包括：（A）未加工的豆类淀粉; 和（B）选自以下的一种或多种淀粉：（1）具有5.0-9.9mL溶胀度的马铃薯淀粉，木薯淀粉或蜡质玉米淀粉，和（2）西米淀粉或甘薯淀粉，其具有溶胀度为5.0〜10.0mL。（A）：（B）的质量比为1：1〜23：1。淀粉状凝胶状食品的质量比为（A）：（B）= 1：1〜23：1，（A）和（B）的总和相对于整个食品为6〜10质量％。

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