Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
  • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
  • A23B2/729—Organic compounds; Microorganisms; Enzymes
  • A23B2/771—Organic compounds containing hetero rings
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/18—Carbohydrates
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
  • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
  • A23B2/729—Organic compounds; Microorganisms; Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Definitions

• the present invention relates to a method for preventing aging of foods containing starchy raw materials.
• an object of the present invention is to provide a more effective method for preventing aging of food.
• the inventor of the present invention has used kettle and barley starch as a part of the starchy family! ), And found that the aging of food can be prevented in an extremely astute manner, and completed the present invention.
• the first invention of the present invention is a method for preventing aging of foods, which uses seed barley starch as part of the starch family.
• the second invention of the present invention is a method for preventing aging of foods, which comprises using barley starch as a part of the starchy raw material and further adding a high molecular weight polysaccharide.
• barley starch either from barley from barley from barley from barley varieties from Montana University, recently known only in China, Korea and Japan. (Robert F. EsIick) and others have made it possible to grow them on a commercial scale.
• the barley starch (Waxy Barley Starch) produced from this barley is characterized by high viscous behavior in high concentration slurry and high enzyme digestibility.
• glutinous corn starch (waxy corn starch) is widely used in rice cakes and buns.
• corn starch when corn starch was added, It can be said that aging is accelerated rather than that made from glutinous rice alone.
• Rice starch glutinous rice, rice flour, wheat flour, corn flour, palai starch Various products used in the production of foods can be used.
• the anti-aging effect is further improved, and the texture is also improved.
• Such high molecular polysaccharides include oligosaccharides, dextrins, carrageenan, galactin, mouth-casting gum, guagam. , Tamarind gam, Xanthan gam, etc. can be used.
• a high molecular weight polysaccharide to the starchy raw material in an amount of .about. / Weight%.
• the amount is less than 0% by weight, the effect of addition is poor.
• the amount is more than 0% by weight, the taste of the product is affected.
• the present invention can be applied to various foods mainly composed of starchy raw materials, for example, Japanese confectionery such as rice cake, dumpling, bun and so on, udon, buckwheat, raw ramen and the like. Noodles, c. It can be applied to Western confectionery such as chocolates, casters and cakes. It is also possible to prevent the aging of these foods and maintain good softness, elasticity, texture, digestibility, etc. 0 ⁇
• Manju was manufactured according to the following formulation and in accordance with the usual method. -Sample 3 Sample.
• a skin for cycling was manufactured according to the following formulation and in a conventional manner. 3 ⁇ 4 kr 3 ⁇ 4 /
• Example-Daifuku rice cake skin was produced according to the following formula and according to a conventional method.
• Kashiwa-mochi was manufactured according to the usual method.
• Sponge cake was manufactured according to the usual method.
• a root cake was produced according to the following formulation and in a conventional manner.
• p- ⁇ -l was manufactured according to a conventional method.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Dispersion Chemistry (AREA)
• Nutrition Science (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Molecular Biology (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Cereal-Derived Products (AREA)
• General Preparation And Processing Of Foods (AREA)
• Jellies, Jams, And Syrups (AREA)
• Noodles (AREA)
• Confectionery (AREA)
• Grain Derivatives (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=14479676

Family Applications (1)

Country Status (6)

Cited By (1)

Families Citing this family (16)

Citations (1)

Family Cites Families (5)

• 1983
  • 1983-06-16 JP JP58108242A patent/JPS6062949A/ja active Granted
• 1984
  • 1984-06-15 EP EP19840902371 patent/EP0151644A4/en not_active Ceased
  • 1984-06-15 AU AU30631/84A patent/AU575570B2/en not_active Ceased
  • 1984-06-15 WO PCT/JP1984/000314 patent/WO1985000004A1/ja not_active Ceased
  • 1984-06-15 US US06/704,315 patent/US4690829A/en not_active Expired - Fee Related
  • 1984-09-19 KR KR1019840005725A patent/KR890002198B1/ko not_active Expired

Patent Citations (1)

Non-Patent Citations (2)

Also Published As

Similar Documents

Legal Events