PURPOSE: A usage method of extruded starch-based complexes for losing weight is provided to minimize a harmful effect of resistant starch or hydrocolloid in food. CONSTITUTION: Extruded starch-based complexes contain starch including more than 70%(w/w) of resistant starch, and hydrocolloid in a ratio of 70:30. The starch is hydrothermally processed high amylose corn starch. The hydrocolloid is a non-ionic gum selected from the group consisting of guar gum, konjac, locust bean gum, and tara gum. The starch-based complexes additionally contain 10-25%(w/w) oil. [Reference numerals] (AA) Planning an experiment for producing a stomach/intestine viscosity sample； (BB) Method(arranged form) 1.measuring a stomach model component from stomach vessels before locating in a water tank(37.5), 2.heating Dl water at 37.5 deg. C, 3.measuring compounds, 4.distributing blended compounds, 5.inserting the heated water and half of the compounds into a stomacher bag, 6.performing the stomacher, 7.inserting the obtained mixture into the stomach model component, 8.inserting the rest of the blended compounds into the stomacher bag, 9.performing the stomacher.10.adding the obtained mixture into the stomach model component, 11.mixing the sample, and 12.measuring the viscosity； (CC) Compound(not blending with maltodextrin)； (DD) Composing the compound； (EE) Insertion amount(g/liter stomach)； (FF) Insertion amount(g/1.25liter stomach)； (GG) Caution； (HH) 80:20 starch:hydrocolloid； (II) 70:30 starch:hydrocolloid； (JJ) Standardized condition for 6g/liter stomach of hydrocolloid； (KK) Standardized condition for 6g/liter stomach of hydrocolloid본 발명은 전분-하이드로콜로이드 복합체, 그의 제조 및 식품에 있어서 그의 용도에 관한 것이다. 복합체는 식품에 혼입되어 더 긴 지속 및/또는 보다 강력한 포만감을 제공하고, 그에 따라 에너지 관리를 도와 식품에 긍정적으로 영향을 준다. 본 발명은 추가로 그러한 포만감을 증가시킴에 의한 식품 섭취의 감소 및/또는 체중의 관리에 관한 것이다.
