| 摘要 |
PURPOSE:To produce a novel food raw material suitable as a raw material for flying flour, butter or confectionery by adding and blending an edible protein-containing raw material and edible oils and fats to starch and hydrolyzing and drying the blend. CONSTITUTION:0.05-10.0pts.wt. (as amount of protein) edible protein-containing raw material such as soybean or wheat embryo, preferably containing denatured globulin and 0.05-15.0pts.wt. edible oils and fats such as wheat embryo oil or safflower oil, preferably having >=80 iodine value are added and blended to 100pts.wt. starch such as corn starch or wheat starch. Then water is added to the resultant blend so that the water content of the blend is 20-40wt.%, preferably about 30wt.% and then the blend is heated by an arbitrary method, e.g. so as to keep temperature of blend to the about 40-130 deg.C to dry the blend. |
