Verfahren zur Herstellung modifizierter Stärkegranulate

摘要

Disclosed is a method of producing starch granules having modified characteristics, by treating starch granules with an amylase. Where cereal starch granules are lightly decomposed with a-amylase, the viscosity characteristic of them greatly varies so that the viscosity of the decomposed granules decreases to such a degree that they are only slightly viscous. The decomposed starch granules may be used in preparing instant liquid foods, and the use of them is expected to be extremely broad. By appropriately blending the decomposed starch granules and other non-treated starch granules or decomposed starch granules, blends of different starch granules having various viscosity values can be obtained. Since the paste or liquid to be prepared from the enzyme-treated starch granules is smooth and soft to the touch, they may be expected to be useful as base materials for producing various foods. Starch granules with holes may adsorb aromatic components. By combining them with enzyme-treated low-viscosity starch granules, various foods can be produced. Since the enzyme-treated low-viscosity starch granules of the invention may be produced extremely simply, they are useful as a raw material in the starch sugar industry.