PROBLEM TO BE SOLVED: To provide sago-based gelling starch, and to provide a method for utilizing the same.SOLUTION: This modified starch which is preliminarily gelatinized is obtained by reacting sago starch with a crosslinking agent, such as phosphorus oxychloride, so that the starch is dispersible in cold water, improved in gelling characteristics, and instantaneously gelled. The modified starch is exceptionally rapidly gelled, has increased gel strength, and exceptionally has elasticity. The properties make it possible to significantly decrease a processing time, including a time during which the starch is allowed to stand. Further, the increased gel strength makes it possible to decrease an amount of the starch in a final product without deteriorating gel strength and an outward appearance, of the product. The instantaneously gelling starch is especially useful in a food system of such a type that the food is gelled when allowed to stand (for example, a filling for a pie or a cream, a pudding, a spread, and a jelly).COPYRIGHT: (C)2005,JPO&NCIPI【課題】サゴをベースとしたゲル化するデンプンとその利用法の提供。【解決手段】サゴ・デンプンをオキシ塩化リンなどの架橋材と反応させ、冷水に分散可能でゲル化特性が改善され、瞬間的にゲル化する、あらかじめゼラチン化した化工デンプンを得る。【効果】この化工デンプンは例外的に早くゲル化し、ゲル強度が大きく、例外的に弾性を有する。これらの性質により、放置する時間も含めて処理時間を有意に短くすることができる。さらに、ゲル強度が増大することにより、最終製品のゲル強度や外観を損なうことなくデンプンの量を減らすことができる。この瞬間ゲル化デンプンは、放置したときにゲル化するタイプの食品系(例えばパイやクリームの中身、プリン、スプレッド、ゼリー)において特に有用である。【選択図】なし
