Replacement of mung bean starch by modified potato and sweet pot

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.

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426661, A23L 116

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active

048715727

ABSTRACT:
The present invention provides an imitation oriental noodle consisting essentially of starch and water, wherein the mung bean starch present in the noodles is replaced with at least about 30% by weight of a crosslinked potato starch having a sediment volume of 2-16 ml or a crosslinked sweet potato starch having a sediment volume of 2-4 ml, the noodle containing the crosslinked potato or sweet potato starch replacement being comparable to the noodle containing 100% mung bean starch. For 100% replacement crosslinked potato starches having a sediment volume of 3-11 ml are preferred.

REFERENCES:
patent: 2328537 (1943-09-01), Felton et al.
patent: 2801242 (1957-07-01), Kerr et al.
patent: 4590084 (1986-05-01), Miller et al.
patent: 4675199 (1987-06-01), Hsu
Cheng et al. Characterization of Red Bean (Phaseolus Radiatus Var. Aurea) Starch and Its Noodle Quality, Journal of Food Science, vol 46 (1981), pp. 78-81.
J. Food Science 46, p. 79 (1981).
Proc. 6th International Congress of Food Science and Technology, pp. 111-112 (1983.

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