Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7db2a378fab141c396413fe3524e390 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08L3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K47-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 |
filingDate |
2020-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_188a31c3b85ac384490cfba01c314311 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9f30b139cd9c35992f2f151f5edf541 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d7e6529950b8261404bedb0c8d60b04a |
publicationDate |
2021-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
WO-2021066168-A1 |
titleOfInvention |
Method for producing physically modified starch |
abstract |
The present disclosure relates to the feature of providing a modified starch: that exhibits good viscosity when heated and that tends not to lose the viscosity even when heated at a high temperature; or that has excellent viscosity stability after gelatinization is achieved. This modified starch contains starch and a plant-derived food fiber or a mushroom-derived food fiber, and is obtained by: preparing a mixture for heat treatment, the mixture having a specific water content; and subjecting the mixture to a dry-heat treatment. Here, the pH of a suspension in which 5 g of the mixture for heat treatment is suspended in 95 ml of water is 5 to 12 at 25°C. |
priorityDate |
2019-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |