METHOD FOR UTILIZING ENZYME-ADSORBED STARCH PARTICLE

摘要

PURPOSE:To provide a raw material for instant and/or liquid foods improved in their viscosities and textures by adding a starch modified by the adsorption of alpha-amylase. CONSTITUTION:Starch particles having various physical properties modified by the adsorption of alpha-amylase to the starch particles in an adsorption degree of usually 4.0X10<-4> to 6.9X10<-4>% are added to a food as its raw material. The starch particles lowered in their viscosity by the adsorption of the alpha-amylase are useful for the production of starch sugar as well as liquid foods such as instant soups, etc., and are effective for the improvement of noodles or breads when mixed with wheat flour.