JPS57166945A - Aging prevention of starchy food - Google Patents

Aging prevention of starchy food

Info

Publication number
JPS57166945A
JPS57166945A JP56049405A JP4940581A JPS57166945A JP S57166945 A JPS57166945 A JP S57166945A JP 56049405 A JP56049405 A JP 56049405A JP 4940581 A JP4940581 A JP 4940581A JP S57166945 A JPS57166945 A JP S57166945A
Authority
JP
Japan
Prior art keywords
amylase
substance
starchy food
saccharified
starchy
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
JP56049405A
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 JP56049405A priority Critical patent/JPS57166945A/en
Publication of JPS57166945A publication Critical patent/JPS57166945A/en
Pending legal-status Critical Current

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Abstract

PURPOSE: To prevent the aging of a starchy food, by adding high-molecular dextrin obtained by hydrolyzing waxy starch with α-amylase and β-amylase to it.
CONSTITUTION: Waxy starch is treated with α-amylase so that it is liquefied until the solution viscosity of the liquefied substance is made to 15W350cps at its concentration of 20wt% (measured by a Brookfield viscometer at 25°C). The liquefied substance is then treated with β-amylase, saccharified until the high- polymer dextrin contained in the saccharified substance has an average-molecular weight of 100,000W2,000,000 and a branched chain content of ≤50%, and low- molecular decomposition products in the saccharified substance is removed to give a starch hydrolyzate. 0.2W10pts.wt. hydrolyzate is added to 100pts.wt. starchy raw material of a starchy food, to prevent the aging of the starchy food.
COPYRIGHT: (C)1982,JPO&Japio
JP56049405A 1981-04-03 1981-04-03 Aging prevention of starchy food Pending JPS57166945A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56049405A JPS57166945A (en) 1981-04-03 1981-04-03 Aging prevention of starchy food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56049405A JPS57166945A (en) 1981-04-03 1981-04-03 Aging prevention of starchy food

Publications (1)

Publication Number Publication Date
JPS57166945A true JPS57166945A (en) 1982-10-14

Family

ID=12830128

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56049405A Pending JPS57166945A (en) 1981-04-03 1981-04-03 Aging prevention of starchy food

Country Status (1)

Country Link
JP (1) JPS57166945A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6220092B1 (en) * 2017-04-05 2017-10-25 日本食品化工株式会社 Koji dough improving agent and method for producing koji dough using koji dough improving agent
WO2020145371A1 (en) * 2019-01-10 2020-07-16 味の素株式会社 Method for manufacturing starch-containing food

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6220092B1 (en) * 2017-04-05 2017-10-25 日本食品化工株式会社 Koji dough improving agent and method for producing koji dough using koji dough improving agent
JP2018174741A (en) * 2017-04-05 2018-11-15 日本食品化工株式会社 Rice cake dough-improving agent, and method for producing rice cake dough using the same
WO2020145371A1 (en) * 2019-01-10 2020-07-16 味の素株式会社 Method for manufacturing starch-containing food

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