| 摘要 |
PROBLEM TO BE SOLVED: To obtain fermented wheat starch which has a blending ratio of amylose 30: amylopectin 70, can have mastication with excellent elasticity even in a high water content of 75% to 80% water content, can be used in a wide field such as confectionery production including Japanese cake and confectionery, noodle making, breadmaking, frozen food, etc., and has the characteristics of the starch having the same characteristic functions as those of refined glutinous rice flour, glutinous rice starch, arrowroot starch, etc., of 100% amylopectin or above in spite of being 30% amylose by separating a fermentative bacterium which is proliferated in starch during the summer fermentation period of non-gluten wheat bread (wheat flour) and contributes to improvement of mixing ratio of starch by the fermentation phenomena or improvement of physical properties such as cutting of amylose into short chains and in which the fermentative bacterium having finished its role is subjected to cavitation to cause a physicochemical change of its medium so that the fermentative bacterium is asphyxiated or perished. SOLUTION: A mixed solution of starch admixed with a fermentative bacterium in water and air are simultaneously sucked into a screw in a submerged pump and cavitation is generated by the pressure change of the suction to separate the fermentative bacterium. |
