JPS57166943A - Bonding and fixation of food - Google Patents

Bonding and fixation of food

Info

Publication number
JPS57166943A
JPS57166943A JP56049406A JP4940681A JPS57166943A JP S57166943 A JPS57166943 A JP S57166943A JP 56049406 A JP56049406 A JP 56049406A JP 4940681 A JP4940681 A JP 4940681A JP S57166943 A JPS57166943 A JP S57166943A
Authority
JP
Japan
Prior art keywords
amylase
hydrolyzate
food
starch
molecular
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.)
Pending
Application number
JP56049406A
Other languages
Japanese (ja)
Inventor
Katsuo Wakao
Kazuo Okada
Tsunero Oda
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NIKKEN KAGAKU KK
Nikken Chemicals Co Ltd
Original Assignee
NIKKEN KAGAKU KK
Nikken Chemicals Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by NIKKEN KAGAKU KK, Nikken Chemicals Co Ltd filed Critical NIKKEN KAGAKU KK
Priority to JP56049406A priority Critical patent/JPS57166943A/en
Publication of JPS57166943A publication Critical patent/JPS57166943A/en
Pending legal-status Critical Current

Links

Landscapes

  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

PURPOSE: To bond and to fix a food, by using high-molecular dextrin obtained by hydrolyzing waxy starch with α-amylase and β-amylase.
CONSTITUTION: Waxy starch is treated with α-amylase so that it is hydrolyzed (liquefied) until the solution viscosity of the hydrlyzate is made to 3W34cps at its concentration of 10wt%, or 15W350cps at 20wt% (measured by a Brookfield viscometer at 25°C). The hydrolyzate is treated with β-amylase and hydrolyzed (saccharified) until the high-polymer dextrin contained in the hydrolyzate has an average-molecular weight of 100,000W2,000,000 and a branched chain content of ≤50%, and low-molecular decomposition products are removed, to give a starch hydrolyzate. The starch hydrolyzate thus obtained is sprayed on a raw ingredient for cakes such as ice cream, cookie, biscuit, doughnut, etc., applied to it by sponge roll process, etc., and a food to be attached is bonded to the ingredient.
COPYRIGHT: (C)1982,JPO&Japio
JP56049406A 1981-04-03 1981-04-03 Bonding and fixation of food Pending JPS57166943A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56049406A JPS57166943A (en) 1981-04-03 1981-04-03 Bonding and fixation of food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56049406A JPS57166943A (en) 1981-04-03 1981-04-03 Bonding and fixation of food

Publications (1)

Publication Number Publication Date
JPS57166943A true JPS57166943A (en) 1982-10-14

Family

ID=12830160

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56049406A Pending JPS57166943A (en) 1981-04-03 1981-04-03 Bonding and fixation of food

Country Status (1)

Country Link
JP (1) JPS57166943A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1316615A1 (en) * 2001-11-13 2003-06-04 National Starch and Chemical Investment Holding Corporation Use of converted low-viscosity, high solids starch in foods
US6846502B1 (en) 1996-06-26 2005-01-25 National Starch & Chemical Investment Holding Corporation Edible hot melt composition
US7070822B1 (en) * 2002-12-20 2006-07-04 National Starch And Chemical Investment Holding Corporation Powdered adhesive for foods

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6846502B1 (en) 1996-06-26 2005-01-25 National Starch & Chemical Investment Holding Corporation Edible hot melt composition
EP1316615A1 (en) * 2001-11-13 2003-06-04 National Starch and Chemical Investment Holding Corporation Use of converted low-viscosity, high solids starch in foods
US6896915B2 (en) 2001-11-13 2005-05-24 National Starch And Chemical Investment Holding Corporation Use of converted low-viscosity, high solids starch in foods
US7070822B1 (en) * 2002-12-20 2006-07-04 National Starch And Chemical Investment Holding Corporation Powdered adhesive for foods

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