A PREPARATION OF FIBROUS FIBER AND AVAILABILITY OF IT IN THE DRESSING/LIQUID FOOD

摘要

PURPOSE: A method of producing an edible fiber starch is provided to improve the contents of an edible fiber, to reduce the size of a starch particle, and to manufacture a low-fat mayonnaise or dressing with an improvement of emulsion stability. CONSTITUTION: A method of producing edible fiber starch comprises the steps of: diving a starch from a rice by precipitating with a distilled water or an alkali; heating the rice starch in the high temperature for a short time; adding a sodium sulfate and a cross-linking agent into the rice starch; processing with ultrasonic waves by adding a base and adjusting the pH; reacting after processing with ultrasonic waves; neutralizing by adding acid after the cross-linked reaction; cleaning and drying the starch sample; adding water into the sample by a density of 25~60%; and heating for 2~10 minutes in 85~95 deg C. The cross-linking agent contains 10~12wt% of a mixture of sodium trimetaphosphate and sodium tripolyphosphate of the starch. A sodium sulfate is added in the ratio of 10wt% of the starch. The step of processing with ultrasonic wave lasts 10~40 minutes. The contents of the starch for the processing with ultrasonic waves is 60~65%.