JPS60203150A - 米の糊化方法 - Google Patents
米の糊化方法Info
- Publication number
- JPS60203150A JPS60203150A JP59060082A JP6008284A JPS60203150A JP S60203150 A JPS60203150 A JP S60203150A JP 59060082 A JP59060082 A JP 59060082A JP 6008284 A JP6008284 A JP 6008284A JP S60203150 A JPS60203150 A JP S60203150A
- Authority
- JP
- Japan
- Prior art keywords
- cyclodextrin
- rice
- gelatinization
- starch
- same
- 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
Landscapes
- Cereal-Derived Products (AREA)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59060082A JPS60203150A (ja) | 1984-03-27 | 1984-03-27 | 米の糊化方法 |
| JP1292925A JPH02231040A (ja) | 1984-03-27 | 1989-11-10 | 米菓類の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59060082A JPS60203150A (ja) | 1984-03-27 | 1984-03-27 | 米の糊化方法 |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1292925A Division JPH02231040A (ja) | 1984-03-27 | 1989-11-10 | 米菓類の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60203150A true JPS60203150A (ja) | 1985-10-14 |
| JPH0231936B2 JPH0231936B2 (https=) | 1990-07-17 |
Family
ID=13131801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59060082A Granted JPS60203150A (ja) | 1984-03-27 | 1984-03-27 | 米の糊化方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60203150A (https=) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56127058A (en) * | 1980-03-13 | 1981-10-05 | Takeda Chem Ind Ltd | Quality improvement of boiled rice |
-
1984
- 1984-03-27 JP JP59060082A patent/JPS60203150A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56127058A (en) * | 1980-03-13 | 1981-10-05 | Takeda Chem Ind Ltd | Quality improvement of boiled rice |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0231936B2 (https=) | 1990-07-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7674327B2 (ja) | 抑制されたモチ性澱粉およびその使用方法 | |
| Moore et al. | Applications of starches in foods | |
| JP5166224B2 (ja) | 焼き菓子類 | |
| US20120045564A1 (en) | Agent for cooked rice | |
| Bello-Pérez et al. | Starches of some food crops, changes during processing and their nutraceutical potential | |
| Eliasson | Viscoelastic behaviour during the gelatinization of starch II. Effects of emulsifiers | |
| JP3918078B2 (ja) | 食物繊維強化用組成物及びそれを用いた食物繊維強化食品 | |
| JP7478868B2 (ja) | α化澱粉 | |
| JP2007537339A (ja) | 酸化型の可逆的に膨張する顆粒状デンプン生成物 | |
| JP6998297B2 (ja) | 澱粉を含む食品組成物 | |
| JP6374334B2 (ja) | 品質改良された米飯の製造方法 | |
| JP4949316B2 (ja) | 焼き小麦粉食品及びその老化を阻害する方法 | |
| JPS60203150A (ja) | 米の糊化方法 | |
| JP2016026477A (ja) | 澱粉糊化生地用硬化促進剤 | |
| JP2002194002A (ja) | 改善された澱粉ホスフェートエステル組成物、その製造方法およびその食品における使用方法 | |
| Avula et al. | Functional properties of potato flour and its role in product development–A review | |
| JP6936069B2 (ja) | 米飯改良剤及び米飯又は米飯加工食品の製造方法 | |
| JP6940973B2 (ja) | 澱粉含有食品及び澱粉含有食品用の改質剤 | |
| JP2007070580A (ja) | 複合化改質澱粉の製造方法及び複合化改質澱粉 | |
| WO2018105542A1 (ja) | 乾燥食品 | |
| Paul et al. | Starch in Food Applications | |
| JP3235647B2 (ja) | 米菓製造用原料粉及び米菓の製造方法 | |
| Chumsri et al. | Reinventing Southern Thai Dessert ‘Khanom-La’via Starch-Phenolic Complex-Induced Resistant Starch: Physicochemical Transitions and Functional Enhancement | |
| JP6646506B2 (ja) | 麺類の製造方法 | |
| JP2016116483A (ja) | 澱粉糊化生地用硬化促進剤 |