日本食品科学工学会誌
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
解説
米ゲルの物性的特徴とその応用展開
北條 健一杉山 純一
著者情報
ジャーナル フリー

2017 年 64 巻 9 号 p. 483-489

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抄録

Rice gel is an intermediate material obtained by high-speed shearing of high amylose gelatinized rice. Rice gel exhibits a high affinity with oil, and thus it acts as a physical property improver, a thickener, and an emulsifier when added to oil and sheared at high speed. The emulsified rice gel suppresses not only changes in E* (hardness) but also changes in tan δ (gel texture) during storage as compared to rice gel without added oil. For this reason, the emulsified rice gel is an effective option when distributed and used as an intermediate material in various industries. Emulsified rice gel can be expected to be used in the development of various products such as meat products, iced confections, dressings, breads and fillings.

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© 2017 日本食品科学工学会
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