METHOD OF INHIBITING DETERIORATION IN TASTE OF GELATINIZED STARCH FOOD
- 专利权人:
- KABUSHIKI KAISHA HAYASHIBARA SEIBUTSU KAGAKU KENKYUJO
- 发明人:
- FUKUSHIMA HIDEKI,OHTSUKI TAKASHI,KATAGIRI NAOHIKO,MIYAKE TOSHIO
- 申请号：
- KR20087029884
- 公开号：
- KR20090019822(A)
- 申请日:
- 2007.05.22
- 申请国别(地区):
- 韩国
- 年份:
- 2009
- 代理人:
- 摘要：
It is intended to provide a method of inhibiting a deterioration in the taste of a gelatinized starch food whereby the taste of the food can be sustained at a level almost comparable to the taste of the freshly made product for a relatively long period of time even after storing in a frozen, refrigerated or chilled state or at room temperature. The above problem can be solved by providing a method wherein, in the course of the production of a gelatinized starch food, the gelatinized starch food at a relatively high temperature (about 50oC to about 100oC) immediately after the starch gelatinization is allowed to coexist or be in contact with maltose and/or alpha,alpha-trehalose or saccharides containing these saccharides and another saccharide at a specific ratio and the mixture is maintained at the relatively high temperature for a definite period of time so as to allow the saccharides to penetrate into the food.
- 来源网站：
- 中国工程科技知识中心
