Patent ID: 9005681
Filing Date: 2015-04-14
Classification: A21D,A23G,A23L,A23P,C12N,C12Y

Abstract:
1. A method of producing a starch gel-containing food, the method comprising the steps of: treating starch granules with an enzyme at a temperature of about 10° C. or higher and about 70° C. or lower to obtain enzyme-treated starch granules having improved gel forming ability; removing a carbohydrate produced by enzymatic hydrolysis from the enzyme-treated starch granules; mixing a food material, the enzyme-treated starch granules and water to obtain a mixture; heating the mixture thereby gelatinizing the enzyme-treated starch granules in the mixture; and cooling the mixture containing the gelatinized enzyme-treated starch granules thereby gelling the starch granules to obtain a starch gel-containing food, wherein the enzyme is selected from the group consisting of α-amylase derived from