JPS57166943A - Bonding and fixation of food - Google Patents
Bonding and fixation of foodInfo
- 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
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
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)
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 |
-
1981
- 1981-04-03 JP JP56049406A patent/JPS57166943A/en active Pending
Cited By (4)
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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