| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide processed starch for food, not spoiling the taste and palate of food, where influence caused by various changes of physical properties until the starch grains are broken due to heating are softened by an industrially feasible and highly risk-free approach, in view of such a problem that addition of starch results in causing glutinousness and starchy feeling peculiar to starch due to various changes of physical properties and thereby breaking the starch grains in a heating process of the food to spoil inherent deliciousness of the food although conventional processed starch for food has been used in order to impart glutinousness to the food and improve water retainability, and to provide food using the starch. <P>SOLUTION: The processed starch for food is obtained by milling raw starch with physical shock regarded as an industrially feasible and highly risk-free approach, wherein the highest glutinousness detected by amilograph measurement is made ≤70% based on that before milling. <P>COPYRIGHT: (C)2003,JPO |
