SAGO-BASED GELLING STARCH

摘要

PPROBLEM TO BE SOLVED: To provide sago-based gelling starch, and to provide a method for utilizing the same. PSOLUTION: This modified starch which is preliminarily gelatinized is obtained by reacting sago starch with a crosslinking agent, such as phosphorus oxychloride, so that the starch is dispersible in cold water, improved in gelling characteristics, and instantaneously gelled. The modified starch is exceptionally rapidly gelled, has increased gel strength, and exceptionally has elasticity. The properties make it possible to significantly decrease a processing time, including a time during which the starch is allowed to stand. Further, the increased gel strength makes it possible to decrease an amount of the starch in a final product without deteriorating gel strength and an outward appearance, of the product. The instantaneously gelling starch is especially useful in a food system of such a type that the food is gelled when allowed to stand (for example, a filling for a pie or a cream, a pudding, a spread, and a jelly). PCOPYRIGHT: (C)2005,JPO&NCIPI