COMPOSITION FOR PREVENTING STARCH AGING AND AGING PREVENTION FOR STARCH-CONTAINING FOOD PRODUCTS

摘要

PROBLEM TO BE SOLVED: To obtain the subject that does not damage the taste and texture of starch-containing food products by using grains containing soybean curd lees and trehalose. ;SOLUTION: The objective composition contains grains containing soybean curd waste and trehalose in amounts of 100 pts.wt. of the soybean curd waste- containing grains on the dry basis and 30-300 pts.wt. of trehalose. The soybean curd waste-containing grains are preferably prepared by grounding soybeans, de-fatted soybeans or soybean curd waste. This starch-aging prevention composition is preferably added to the starch-containing food product in an amount of 10-100 pts.wt. per 100 pts.wt. of the starch substance in the food products on the dried solid basis.;COPYRIGHT: (C)1999,JPO