架橋ネットワーク構造が形成された食品とその製造方法
- 专利权人:
- 秋田県
- 发明人:
- 木村 貴一,高橋 慶太郎,工藤 道男
- 申请号：
- JP2008050014
- 公开号：
- JP4868418B2
- 申请日:
- 2008.02.29
- 申请国别(地区):
- JP
- 年份:
- 2012
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To develop a food material capable of substituting gluten which is the most characteristic component of wheat, and to develop stew noodle, bread and reconstituted food granules made from substantially gluten-free starch or farina such as rice powder, which are not preparable by a prior art technique.
SOLUTION: The method of preparing dough having a structure comprised of a network structure skeleton with a food material of a different species clathrated therein, is characterized by comprising mixing starch and water so that the weight ratio of starch and water in the resulting mixture becomes 1:1.5 to 1:30, subjecting the mixture to a heat treatment while uniformly stirring the same to obtain the network structure skeleton constituted of swollen starch, and uniformly distributing the food material of a different species in the network structure skeleton, which food material by itself cannot substantially form a network structure by a heat treatment in the presence of water. The method of preparing a food stuff comprised of a crosslinked network structure is characterized by comprising molding the dough as above prepared into an article of a prescribed shape, and subsequently allowing the resulting article to swell by a heat treatment.
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- 来源网站：
- 中国工程科技知识中心
