LOOSENING IMPROVER FOR PROCESSED GRAIN FOOD AND PROCESSED GRAIN FOOD USING THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain a loosening improver capable of preventing a processed grain food such as boiled rice, noodles, etc., from binding, without changing the flavor of the foods, containing a hardly digestible dextrin and a pectin. ;SOLUTION: This loosening improver for processed grain food contains (A) a hardly digestible dextrin and (B) a pectin in the blending ratio of the component A:B of 90:10 to 10:90 by weight. The compound A, for example, is obtained by hydrolyzing a raw material starch with an acid, baking the hydrolyzed starch, hydrolyzing the starch with an enzyme such as amylase, fractionating the hydrolyzate by gel filtration, etc., and taking out the resultant substance. The prepared hardly digestible dextrin or a starch hydrolyzate consisting essentially of the dextrin is further purified, concentrated, spray-dried and powdered. The prepared powder is preferably used as the component A. The component B, for example, is obtained by extracting a plant with hot water. The amount of the objective improver used is preferably 0.01-20wt.% based on the processed grain food.;COPYRIGHT: (C)1997,JPO