http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101491483-B1

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filingDate 2007-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2015-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2015-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101491483-B1
titleOfInvention A method of inhibiting the deterioration of the taste of starchy foods
abstract It is an object of the present invention to provide a method for suppressing deterioration of starchiness in which starchy luxury food can be preserved for a comparatively long period of time and immediately after production even if it is stored under refrigeration, refrigeration, cold storage, The present invention relates to a method for producing starch-gelatinized food, which comprises adding starch and / or α, α-trehalose and / or α, α-trehalose, Alternatively, these saccharides and other oligosaccharides are coexisted and contacted with saccharides containing a specific ratio, and maintained at a relatively high temperature for a certain period of time, thereby allowing the saccharide to permeate.
priorityDate 2006-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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