Method for inhibiting the deterioration of eating-quality characteristics of foods containing gelatinized starch
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United States of America Patent
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Sep 16, 2014
Grant Date -
Jul 23, 2009
app pub date -
May 22, 2007
filing date -
May 25, 2006
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Abstract
An object of the present invention is to provide a method for inhibiting the deterioration of eating-quality characteristics of a food containing gelatinized starch and to keep their eating-quality characteristics as just prepared after a relatively prolonged storage under freezing, refrigerating, chilling or room temperature. The present invention achieves the above object by a method of permeating of maltose and/or α,α-trehalose or saccharides comprising the same and other oligosaccharides in a prescribed ratio into the above food containing gelatinized starch by admixing the saccharide to the food and holding them at relatively high temperature for a prescribed period.
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