JPH01313501A - Production of oxidized starch suitable for food - Google Patents
Production of oxidized starch suitable for foodInfo
- Publication number
- JPH01313501A JPH01313501A JP14277588A JP14277588A JPH01313501A JP H01313501 A JPH01313501 A JP H01313501A JP 14277588 A JP14277588 A JP 14277588A JP 14277588 A JP14277588 A JP 14277588A JP H01313501 A JPH01313501 A JP H01313501A
- Authority
- JP
- Japan
- Prior art keywords
- oxidized starch
- starch
- alcohol
- temperature
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000001254 oxidized starch Substances 0.000 title claims abstract description 51
- 235000013808 oxidized starch Nutrition 0.000 title claims abstract description 51
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 230000002378 acidificating effect Effects 0.000 claims abstract description 4
- 230000007935 neutral effect Effects 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 239000007800 oxidant agent Substances 0.000 claims abstract description 3
- 125000004432 carbon atom Chemical group C* 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000000203 mixture Substances 0.000 abstract description 6
- 235000019441 ethanol Nutrition 0.000 description 15
- 239000007788 liquid Substances 0.000 description 11
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 4
- 239000007900 aqueous suspension Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- ROOXNKNUYICQNP-UHFFFAOYSA-N ammonium persulfate Chemical compound [NH4+].[NH4+].[O-]S(=O)(=O)OOS([O-])(=O)=O ROOXNKNUYICQNP-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229910001870 ammonium persulfate Inorganic materials 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000012286 potassium permanganate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、食品に適した酸化澱粉の製造に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to the production of oxidized starch suitable for foods.
（従来の技術）
澱粉の酸化には、アール・ダブリュー・カー著［ケミス
トリー・アンド・インダストリー・オブ・スターチ（Ｒ
ｌｙ、 Ｋｅｒｒ；ｃｈｅｍｉｓｔｒｙａｎｄ ｒｎｄ
ｕｓｔｒｙ ｏｆ ５ｔａｒｃｈ） Ｊ （ＡＣａｄ
ｅｍｉＣＰｒｅｓｓＩｎｃ、 、 １９５０）第３４１
頁に記載の通り、過硫酸アンモニウム、過マンガン酸加
里、塩素等の種々なる酸化剤が使用されるが、現在、工
業的には次亜塩素酸ナトリウムが一般的に使用されてい
る。(Prior art) For oxidation of starch, there is a method described by R.W. Carr [Chemistry and Industry of Starch].
ly, Kerr; chemistry and rnd
ustry of 5tarch) J (ACad
emiCPress Inc., 1950) No. 341
As described on page 1, various oxidizing agents such as ammonium persulfate, potassium permanganate, and chlorine are used, but currently, sodium hypochlorite is generally used industrially.
従来の酸化澱粉の製造法は、生澱粉粒を水性スラリーと
なし、水酸化ナトリウムにてＰＨを１０〜１１に調整し
、水性スラリーの温度を３０〜４５℃に保ちつつ一定量
の次亜塩素酸ナトリウム液をＰＨが１０〜１１に保たれ
るように順次加え、反応を進める。反応終了後に、ＰＨ
を６−７に調整し、水洗、脱水、乾燥して製品となす。The conventional method for producing oxidized starch involves making raw starch granules into an aqueous slurry, adjusting the pH to 10-11 with sodium hydroxide, and adding a certain amount of hypochlorite while maintaining the temperature of the aqueous slurry at 30-45°C. A sodium acid solution is sequentially added so that the pH is maintained at 10 to 11 to advance the reaction. After the reaction is completed, the PH
The product is adjusted to 6-7, washed with water, dehydrated, and dried.
かくして製造された酸化澱粉は、その特性として １）
糊化温度が低い ２）粘度が元の澱粉より低い ３）老
化が起こり難い ４）ゲル化し難い、生成したゲルは滑
らかである ５）フィルム性が良い等、食品に適合し易
い性質を多く所有している。The oxidized starch thus produced has the following characteristics: 1)
Gelatinization temperature is low 2) Viscosity is lower than the original starch 3) Retention is difficult to occur 4) It is difficult to gel, and the gel formed is smooth 5) It has many properties that make it compatible with food, such as good film properties are doing.
従って、エム・ポルツク（Ｍ、ＢＯｒｕＣｈ）が「デイ
・ステルケ（Ｄｉｅ ５ｔａｒｋｅ） Ｊ （ＶＣＨ
Ｖｅｒｌａｇｓｇｅｓｅｌｌｓｃｈａｆｔ ｍｂＨ，１
９８５）第３７巻、３号、第９１＊に述べているように
、多くの文献に、酸化澱粉は食品用澱粉として記載され
ている。Therefore, M Polzuk (M, BOruCh) "Die 5tarke (Die 5tarke) J (VCH
Verlagsgesellschaft mbH,1
985) Vol. 37, No. 3, No. 91*, oxidized starch is described as food starch in many documents.
然し乍ら、実際には酸化澱粉は風味が悪いために、食品
用途には殆んど使用されていない。However, in reality, oxidized starch has a poor flavor and is therefore hardly used in food applications.
（発明が解決しようとする問題点）
上述のように、酸化澱粉は食品に適した多くの特性を有
しているものの、食品に使用した場合に風味が悪くなる
と云う重大な欠点を持っている。(Problems to be Solved by the Invention) As mentioned above, although oxidized starch has many properties suitable for food, it has a serious drawback of poor flavor when used in food. .
本発明の目的は風味が改善され、すべての点に於て食品
に適した酸化澱粉を製造する方法を提供することにある
。The object of the present invention is to provide a method for producing oxidized starch which has an improved flavor and is suitable in all respects for food products.
（問題を解決するための手段）
本発明者は、酸化澱粉の持つ前記問題点を解決すべく鋭
意研究を行った結果、酸化澱粉を、水酸化ナトリウム又
は水酸化カリウム等の一般的ＰＨ調整剤を加えて、ＰＨ
を９〜１３、好ましくは１１〜１２としたアルカリ性の
炭素数２以上の低級アルコールに懸濁せしめ、所定時間
、所定温度に保持した後、沢過し、水を加えてＰＨを微
酸性又は中性に調節し、しかる後水洗、脱水することに
よって、上記の問題点を解決できることを見出し、本発
明を完成するに至った。(Means for Solving the Problems) As a result of intensive research to solve the above-mentioned problems of oxidized starch, the inventors of the present invention have discovered that oxidized starch can be used with common pH adjusters such as sodium hydroxide or potassium hydroxide. Add PH
is suspended in an alkaline lower alcohol having 2 or more carbon atoms with a pH of 9 to 13, preferably 11 to 12, maintained at a specified temperature for a specified period of time, filtered, and water added to adjust the pH to slightly acidic or neutral. The inventors have discovered that the above-mentioned problems can be solved by adjusting the temperature, followed by washing and dehydration, and have completed the present invention.
さらに本発明の詳細な説明すると、アルカリ性低級アル
コールの温度は、常温より低級アルコールの沸点迄の温
度が使用出来るが、好ましくは４０〜６０℃の温度が効
果的である。保持する時間は２時間以上であるが、３〜
５時間が最も効率的である。To further explain the present invention in detail, the temperature of the alkaline lower alcohol can be from room temperature to the boiling point of the lower alcohol, but preferably a temperature of 40 to 60°C is effective. The holding time is 2 hours or more, but 3~
5 hours is most efficient.
さらに低級アルコールの濃度は７０％以上であるが、好
ましくは８５〜９０％である。Furthermore, the concentration of lower alcohol is 70% or more, preferably 85 to 90%.
本発明に使用される酸化澱粉の原料となる澱粉は、馬鈴
薯澱粉、甘藷澱粉、タピオカ澱粉、小麦澱粉、コーンス
ターチ等、一般に使用される澱粉が使用されるが、コー
ンスターチ、小麦澱粉等の穀類澱粉を使用した場合に、
顕著な効果が示される。As the starch that is the raw material for the oxidized starch used in the present invention, commonly used starches such as potato starch, sweet potato starch, tapioca starch, wheat starch, and corn starch are used. When used,
Significant effects are shown.
（作 用）
本発明に於ては、アルカリ性の炭素数２以上の低級アル
コールを酸化澱粉の風味の改善に使用することを特徴と
しているが、澱粉誘導体の製造等のために澱粉の粒内脂
質を除去する際、澱粉を熱エタノールで処理することは
、上述のアール・ダブリュー・カー著「ケミストリー・
アンド・インダストリー・オブ・スターチ」の第２６０
頁に記載されているように、古くから行われてきた公知
の事実である。然し、これを酸化澱粉の風味の改善に使
用しても、成る程度の効果はあるが完全ではない。アル
カリ性の炭素数２以上の低級アルコールの使用によって
のみ風味の改善が完全に行われる。(Function) The present invention is characterized in that an alkaline lower alcohol having 2 or more carbon atoms is used to improve the flavor of oxidized starch. When removing starch, treating starch with hot ethanol is recommended as described in R.W.
and Industry of Starch” No. 260
This is a well-known fact that has been practiced for a long time, as described in the page. However, even when this is used to improve the flavor of oxidized starch, it is somewhat effective, but not completely. Only the use of alkaline lower alcohols having 2 or more carbon atoms will completely improve the flavor.
さらに本発明の利点は、酸化澱粉の風味を改善すること
ができるばかりでなく、酸化澱粉の糊化液（ペースト又
は糊化溶液）の透明性を増大することができることであ
る。一般に穀類澱粉（小麦澱粉、コーンスターチ等）の
糊化液は透明性がなく、白濁している。A further advantage of the present invention is that not only the flavor of oxidized starch can be improved, but also the transparency of the oxidized starch gelatinization liquid (paste or gelatinization solution) can be increased. Generally, the gelatinized liquid of cereal starch (wheat starch, corn starch, etc.) is not transparent and is cloudy.
穀類澱粉より製造された酸化澱粉の糊化液は、高温時に
は透明であるが、冷却すると半透明となり、透明性が低
下する。本発明に於てアルカリ性低級アルコールで処理
した酸化澱粉の糊化液は、高温時に透明であるのは勿論
、冷却してもその透明性が維持され、清澄な糊液となる
において極めて優れている。この糊液の高い透明性は食
品に利用した場合、大きな利点となる。A gelatinized solution of oxidized starch produced from cereal starch is transparent at high temperatures, but becomes translucent and loses transparency when cooled. In the present invention, the gelatinized liquid of oxidized starch treated with an alkaline lower alcohol is not only transparent at high temperatures, but also maintains its transparency even when cooled, and is extremely excellent in forming a clear gelatinous liquid. . The high transparency of this paste liquid is a great advantage when used in food products.
（実施例）
以下本発明の実施例を示すが、本発明はこれに限定され
るものではない。(Example) Examples of the present invention will be shown below, but the present invention is not limited thereto.
実施例−１
水酸化カリウム０．９ｇを１５ｃｃの水に溶解し、この
溶液を１００％エチルアルコール２８５ｃｃと混合し、
酸化澱粉１００ｇを投入し、酸化澱粉が沈降しないよう
緩やかに撹拌しつつ５６〜５８℃に５時間保持した。し
かる後に、アルカリ性エチルアルコールを枦遇し、ｒ塊
に２００ｃｃの水を加え、塩酸にてＰＨ６，５に中和し
、脱水後さらに２００ｃｃの水を加え、緩やかに１５分
間撹拌し、脱水し、さらに、新たに２００ｃｃの水を加
えた。この操作を２回繰返し、最後に脱水、乾燥した。Example-1 Dissolve 0.9 g of potassium hydroxide in 15 cc of water, mix this solution with 285 cc of 100% ethyl alcohol,
100 g of oxidized starch was added, and the mixture was maintained at 56 to 58° C. for 5 hours with gentle stirring to prevent the oxidized starch from settling. After that, add alkaline ethyl alcohol, add 200 cc of water to the R mass, neutralize it to pH 6.5 with hydrochloric acid, and after dehydration add another 200 cc of water, gently stir for 15 minutes, and dehydrate. Furthermore, 200 cc of water was newly added. This operation was repeated twice and finally dehydrated and dried.
このようにして生成した処理酸化澱粉を１０％水懸濁液
として加熱糊化し、常温迄冷却した後、官能検査を行っ
た。The treated oxidized starch thus produced was heated to gelatinize as a 10% aqueous suspension, cooled to room temperature, and then subjected to a sensory test.
官能検査法は「新版官能検査ハンドブック」（吉田正昭
編集、日科技連、１９７３年）記載の２点比較法により
行い、その結果は両側検定を行った。パネルは５名、３
回繰返しテストを行った。その結果は以下の表に示すよ
うに有意水準０．１％で処理酸化澱粉が優れていた。The sensory test method was performed using the two-point comparison method described in the "New Edition Sensory Test Handbook" (edited by Masaaki Yoshida, Japan Society of Science and Technology, 1973), and the results were subjected to a two-sided test. The panel consists of 5 people, 3
The test was repeated several times. As shown in the table below, the treated oxidized starch was superior at a significance level of 0.1%.
註）Ａ；処理前酸化澱粉
Ｂ；処理酸化澱粉
さらに処理酸化澱粉については異味、異臭のないことを
確かめた。又、常温迄冷却した処理酸化澱粉の糊液は透
明であったが、処理前の酸化澱粉の糊液は半透明であっ
た。Note) A: Untreated oxidized starch B: Treated oxidized starch It was also confirmed that the treated oxidized starch had no off-taste or odor. Furthermore, the size liquid of the treated oxidized starch cooled to room temperature was transparent, but the size liquid of the oxidized starch before treatment was translucent.
なお処理前後の酸化澱粉の分析値（重量％）は次の通り
であった。（Ｄ、Ｂ、はドライベースを意味する）。The analytical values (weight %) of oxidized starch before and after the treatment were as follows. (D, B means dry base).
註）Ａ；処理前酸化澱粉
Ｂ；処理酸化澱粉
実施例−２
アルカリ性エチルアルコールに保持する温度が常温であ
る点を除き実施例−１と同様な方法で、酸化澱粉を処理
し、処理酸化澱粉を得た。Note) A: Oxidized starch before treatment B: Treated oxidized starch Example-2 Oxidized starch was treated in the same manner as in Example-1 except that the temperature maintained in alkaline ethyl alcohol was room temperature. I got it.
生成した処理酸化澱粉を１０％水懸濁液とし、加熱糊化
せしめ、常温迄冷却して実施例−１記載の方法で官能検
査を行った。次表に示すよう註）Ａ；処理前酸化澱粉
Ｂ；処理酸化澱粉
又常温迄冷却した処理酸化澱粉の糊液は透明であった。The resulting treated oxidized starch was made into a 10% aqueous suspension, heated to gelatinize, cooled to room temperature, and subjected to a sensory test using the method described in Example-1. As shown in the following table: Note) A: Untreated oxidized starch B: Treated oxidized starch The paste of the treated oxidized starch cooled to room temperature was transparent.
比較例−１
９５％エチルアルコール液３００ｃｃに酸化澱粉１００
ｇを加え、緩やかに撹拌しつつ５８〜６０℃に５時間保
持し、しかる後にエチルアルコールを濾過し、２００ｃ
ｃの水を加えて緩やかに撹拌しつつ１５分間保持し、水
を沢過した後、さらに２００ｃｃの水を加えた。同様な
操作を２回繰返し、最後に脱水、乾燥した。Comparative Example-1 Oxidized starch 100% in 300cc of 95% ethyl alcohol solution
g and kept at 58-60℃ for 5 hours with gentle stirring, then filtered the ethyl alcohol and added 200℃.
After adding water from step c and holding for 15 minutes while stirring gently, after filtering off much of the water, an additional 200 cc of water was added. The same operation was repeated twice and finally dehydrated and dried.
生成した処理酸化澱粉を１０％水懸濁液とし、加熱糊化
せしめ、常温迄冷却して実施例−１記載の方法で官能検
査を行った。The resulting treated oxidized starch was made into a 10% aqueous suspension, heated to gelatinize, cooled to room temperature, and subjected to a sensory test using the method described in Example-1.
次表に示すように舌に惑する昧は有意水準１％で処理酸
化澱粉が優れていたが、鼻に抜ける臭は統計的には優れ
ているとは言えないが、感覚的には稍々良好であった。As shown in the table below, the processed oxidized starch was superior in terms of the unpleasant smell on the tongue at a significance level of 1%, but the odor that enters the nose cannot be said to be statistically superior, but in terms of sensation it is a little It was good.
註）Ａ；処理前酸化澱粉
Ｂ；処理酸化澱粉
さらに常温迄冷却した処理前後の酸化澱粉の糊液は、両
者共に半透明であったが、処理酸化澱粉の糊液の透明性
が稍々良好であった。Note) A: Oxidized starch before treatment B: Treated oxidized starch The size liquid of the oxidized starch before and after the treatment, which was further cooled to room temperature, was both translucent, but the transparency of the size liquid of the treated oxidized starch was slightly better. Met.
（発明の効果）
本発明によれば、酸化澱粉をアルカリ性の炭素数２以上
の低級アルコールで処理することにより、風味を損う物
質を完全に除去することが出来、しかも元の酸化澱粉の
持つ食品に適した物性を少しも損うことがない。その上
、冷却した糊液の透明性が極めて優れていると云う大き
な特性が付与される。上記の比較例−１で示すように、
酸化澱粉を単にエチルアルコールで処理することによっ
ても成る程度の効果は期待出来るが、風味の改善は完全
でなく、冷却した糊液の透明性も低い。(Effects of the Invention) According to the present invention, by treating oxidized starch with an alkaline lower alcohol having 2 or more carbon atoms, it is possible to completely remove substances that impair the flavor, and yet The physical properties suitable for food are not impaired in the slightest. Moreover, it has the great property that the cooled size liquid has extremely excellent transparency. As shown in Comparative Example-1 above,
Although an effect similar to that achieved by simply treating oxidized starch with ethyl alcohol can be expected, the improvement in flavor is not complete and the transparency of the cooled size liquid is low.
上述のうよに、本発明方法は、酸化澱粉の風味を著しく
改善するばかりでなく、冷却した糊液の透明性を高め、
これが有色食品の色彩を鮮やかに保つことにもなり、食
品に適した優れた酸化澱粉を提供することになる。As mentioned above, the method of the present invention not only significantly improves the flavor of oxidized starch, but also improves the clarity of the cooled starch solution,
This also keeps the colors of colored foods vibrant and provides excellent oxidized starch suitable for foods.
Claims (1)
化澱粉に、アルカリ性とした炭素数２以上の低級アルコ
ールを加え、使用した低級アルコールの沸点以下の温度
に保持した後、前記低級アルコールを濾別し、水を加え
てＰＨを微酸性又は中性に調整した後、ろ過、水洗する
ことを特徴とする食品に適した酸化澱粉の製造方法An alkaline lower alcohol having 2 or more carbon atoms is added to oxidized starch produced by adding an oxidizing agent to starch and causing a reaction, and after maintaining the temperature at a temperature below the boiling point of the lower alcohol used, the lower alcohol is filtered out. A method for producing oxidized starch suitable for food, which comprises adding water to adjust the pH to slightly acidic or neutral, followed by filtration and washing with water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14277588A JPH01313501A (en) | 1988-06-11 | 1988-06-11 | Production of oxidized starch suitable for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14277588A JPH01313501A (en) | 1988-06-11 | 1988-06-11 | Production of oxidized starch suitable for food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01313501A true JPH01313501A (en) | 1989-12-19 |
| JPH0545602B2 JPH0545602B2 (en) | 1993-07-09 |
Family
ID=15323302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14277588A Granted JPH01313501A (en) | 1988-06-11 | 1988-06-11 | Production of oxidized starch suitable for food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01313501A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000006607A1 (en) * | 1998-07-31 | 2000-02-10 | Coöperatieve Verkoop- En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. | Oxidation of starch |
| CN102827295A (en) * | 2011-06-13 | 2012-12-19 | 金东纸业（江苏）股份有限公司 | Biological latex, preparation method and application thereof |
-
1988
- 1988-06-11 JP JP14277588A patent/JPH01313501A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000006607A1 (en) * | 1998-07-31 | 2000-02-10 | Coöperatieve Verkoop- En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. | Oxidation of starch |
| JP2002521530A (en) * | 1998-07-31 | 2002-07-16 | コオペラチイヴェ・ヴェルコオプ−エン・プロダクチイヴェレニギング−ヴァン−アアルダペルメエル・エン・デリヴァテン・アヴェベ・ビー．エイ． | Oxidation of starch |
| US6777548B1 (en) | 1998-07-31 | 2004-08-17 | Cooperatieve Verkoop-En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. | Oxidation of starch |
| CN102827295A (en) * | 2011-06-13 | 2012-12-19 | 金东纸业（江苏）股份有限公司 | Biological latex, preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0545602B2 (en) | 1993-07-09 |
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