| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_460c960cd09203c2f1727bc268569e14 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 |
| filingDate |
2008-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6d76855572592328a73ee022ea513b0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10d1f56fd7b3cb6d4552d9fef41af0db
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c31ca7941a094513cae873793175b38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a555199de7b73ba8fac52492c20cbbf0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_38e9005b4a088953617519f3e849ff5c |
| publicationDate |
2008-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2008223032-A |
| titleOfInvention |
Heat-suppressed pregelatinized non-granular starches and flours and methods for their production |
| abstract |
The present invention addresses the need for raw pregelatinized non-granular starches that have the texture of chemically cross-linked pregelatinized non-granular starches and are substantially free of off-taste. Thermally-inhibited pre-gelatinized non-granular starch and flour are pre-gelatinized starch and flour, the starch and flour are dehydrated until anhydrous or substantially anhydrous, and then dehydrated. It is produced by heat-suppressing starch and flour by heat treating the starch. Pre-gelatinization can be performed before or after heat suppression using known methods of breaking granular structures such as by drum drying or jet heating and spray drying. The starch can be dehydrated by heating the starch in a suitable heating device, extracting water from the starch using a solvent, such as ethanol, or lyophilizing the starch. Preferably, starch or flour is treated with protein and / or lipid and solvent to prevent off-flavors. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3870615-A4 |
| priorityDate |
1995-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |