Some content of this application is unavailable at the moment.
If this situation persist, please contact us atFeedback&Contact
1. (WO2018225872) GELATINIZED STARCH
Latest bibliographic data on file with the International Bureau    Submit observation

Pub. No.: WO/2018/225872 International Application No.: PCT/JP2018/022239
Publication Date: 13.12.2018 International Filing Date: 11.06.2018
IPC:
C08B 30/00 (2006.01) ,C08B 30/12 (2006.01) ,C08B 31/06 (2006.01) ,C12P 19/04 (2006.01) ,A21D 2/18 (2006.01)
C CHEMISTRY; METALLURGY
08
ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
B
POLYSACCHARIDES; DERIVATIVES THEREOF
30
Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
C CHEMISTRY; METALLURGY
08
ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
B
POLYSACCHARIDES; DERIVATIVES THEREOF
30
Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
12
Degraded or non-chemically modified starch; Bleaching of starch
C CHEMISTRY; METALLURGY
08
ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
B
POLYSACCHARIDES; DERIVATIVES THEREOF
31
Preparation of chemical derivatives of starch
02
Esters
06
of inorganic acids
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
P
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
19
Preparation of compounds containing saccharide radicals
04
Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2
Treatment of flour or dough by adding materials thereto before or during baking
08
by adding organic substances
14
Organic oxygen compounds
18
Carbohydrates
Applicants:
グリコ栄養食品株式会社 GLICO NUTRITION CO., LTD. [JP/JP]; 大阪府大阪市西淀川区歌島四丁目6番5号 6-5, Utajima 4-chome, Nishiyodogawa-ku, Osaka-shi, Osaka 5558502, JP
Inventors:
北秋 亘平 KITAAKI, Kohei; JP
廣▲瀬▼ 太洋 HIROSE, Tahiro; JP
與田 安紘 YODA, Yasuhiro; JP
栗田 賢一 KURITA, Kenichi; JP
Agent:
田中 順也 TANAKA, Junya; JP
水谷 馨也 MIZUTANI, Keiya; JP
Priority Data:
2017-11462809.06.2017JP
Title (EN) GELATINIZED STARCH
(FR) AMIDON GÉLATINISÉ
(JA) α化澱粉
Abstract:
(EN) The purpose of the present invention is to provide: a gelatinized starch which, upon addition of water thereto, can be rapidly dispersed while being inhibited from forming lumps and give a dispersion having a sufficient viscosity; and a method for producing the gelatinized starch. The gelatinized starch has a degree of swelling with cold water of 7-10. The gelatinized starch, when examined by a given mixograph test method, gives a middle line (moving average line) for torque (torque%) and satisfies Y(t)≤Y(t+0.1) where t is the time (sec) which has passed since measurement initiation and is any of the range of 0 to 99.9 seconds, Y(t) is the torque (torque%) at after t seconds determined from the middle line, and Y(t+0.1) is the consistency (torque%) at after (t+0.1) seconds determined from the middle line.
(FR) Le but de la présente invention est de fournir : un amidon gélatinisé qui, lors de l'ajout d'eau à ce dernier, peut être rapidement dispersé sans former de grumeaux et qui donne une dispersion possédant une viscosité suffisante ; et un procédé pour produire l'amidon gélatinisé. L'amidon gélatinisé possède un degré de gonflement avec de l'eau froide de 7 à 10. L'amidon gélatinisé, lorsqu'il est examiné par un procédé d'analyse par mixographe donné, donne une ligne médiane (ligne moyenne mobile) pour le couple (% en couple) et satisfait à Y(t) ≤ Y(t +0,1), t étant le temps (sec.) qui s'est écoulé depuis l'initiation de mesure et est l'une seconde quelconque de la plage de 0 à 99,9 secondes, Y(t) est le couple (% en couple) au bout de t secondes déterminé à partir de la ligne médiane et Y(t +0,1) est la cohérence (% en couple) au bout de (t +0,1) secondes déterminée à partir de la ligne médiane.
(JA) 本発明の目的は、水を加えると、ママコの形成を抑制して速やかに分散でき、しかも十分な粘度を呈することができるα化澱粉及びその製造方法を提供することである。 冷水膨潤度が7~10であり、且つ、所定のミキソグラフ試験法においてトルク(torque%)のミドルライン(移動平均線)を求め、測定開始からの経過時(秒)をt、当該ミドルラインから求められるt秒後のトルク(torque%)をY(t)、当該ミドルラインから求められるt+0.1秒後の粘稠度(torque%)をY(t+0.1)とした場合に、tが0~99.9秒の全範囲においてY(t)≦Y(t+0.1)を満たす、α化澱粉。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)