http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016158573-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7f5281a6c6fcb5293480d9a6a0d5d47c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2015-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dcc5928be1b084f001495669ce098730 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ff7cf2d692a6c9d308f33f36710dd8b |
| publicationDate | 2016-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016158573-A |
| titleOfInvention | Method for producing starch-containing food, and method for suppressing a decrease in viscosity over time of starch-containing food |
| abstract | The present invention provides a method for producing a starch-containing food in which a decrease in viscosity over time is suppressed, and a method for suppressing a decrease in viscosity over time of a starch-containing food. In one aspect, a method for producing a starch-containing food comprising a food ingredient comprising starch and a low viscosity starch, the method comprising adding the low viscosity starch to the food ingredient. The low-viscosity starch has a maximum viscosity lower than the maximum viscosity of the food material, and the maximum viscosity is 0.1% phosphate-citrate buffer at pH 6.0 at a starch concentration of 5% by mass. A measured method is provided. In another embodiment, a method for suppressing a decrease in viscosity over time of a starch-containing food product, the method comprising adding a low-viscosity starch to a food ingredient containing starch, wherein the low-viscosity starch comprises the food product There is provided a method having a maximum viscosity that is lower than the maximum viscosity of the raw material, the maximum viscosity being measured at a starch concentration of 5% by weight in a 0.1 M phosphate-citrate buffer at pH 6.0. . [Selection figure] None |
| priorityDate | 2015-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 86.