METHOD OF INHIBITING DETERIORATION IN TASTE OF GELATINIZED STARCH FOOD

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专利权人:

KABUSHIKI KAISHA HAYASHIBARA SEIBUTSU KAGAKU KENKYUJO

发明人:

FUKUSHIMA, HIDEKI,OHTSUKI, TAKASHI,KATAGIRI, NAOHIKO,MIYAKE, TOSHIO

申请号：

EP20070743890

公开号：

EP2033527(A4)

申请日:

2007.05.22

申请国别(地区):

欧洲专利局

年份:

2011

代理人:

摘要：

An object of the present invention is to provide a method for inhibiting the deterioration of eating-quality characteristics of a food containing gelatinized starch and to keep their eating-quality characteristics as just prepared after a relatively prolonged storage under freezing, refrigerating, chilling or room temperature. The present invention achieves the above object by a method of permeating of maltose and/or ±,±-trehalose or saccharides comprising the same and other oligosaccharides in a prescribed ratio into the above food containing gelatinized starch by admixing the saccharide to the food and holding them at relatively high temperature for a prescribed period.

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中国工程科技知识中心

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http://www.ckcest.cn/home/