Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo

Hayashibara Co., Ltd.

Naohiko Katagiri

Toshio Miyake

Michio Kubota

Satoshi Iritani

Yasuo Takeuchi

Hideki Fukushima

Takashi Ohtsuki

An object of the present invention is to provide a method for inhibiting the deterioration of eating-quality characteristics of a food containing gelatinized starch and to keep their eating-quality characteristics as just prepared after a relatively prolonged storage under freezing, refrigerating, chilling or room temperature. The present invention achieves the above object by a method of permeating of maltose and/or &#x3b1;,&#x3b1;-trehalose or saccharides comprising the same and other oligosaccharides in a prescribed ratio into the above food containing gelatinized starch by admixing the saccharide to the food and holding them at relatively high temperature for a prescribed period.

Method for inhibiting the deterioration of eating-quality characteristics of foods containing gelatinized starch

A thermoplastic shaped-body of trehalose obtainable by concentrating a trehalose solution by heating either to lower the moister content of the solution to a level of not higher than about 8.3 w/w % in the presence of a substance capable of lowering the adhesion of a trehalose solution, or to lower the moisture content of the trehalose solution to a level of not higher than about 2.4 w/w %.

Thermoplastic shaped-body of trehalose, process and uses thereof

A hard candy with a relatively-high moisture and hardness, and process of the same. The levels of moisture and hardness are respectively from about 3.5% to about 10%, and at least 4.0 kg as a penetration strength when measured by a rheometer. The hard candy is characteristic of a relatively-high transparency, insubstantial stickiness to the teeth, and lesser stimulation to the teeth.

Hard candy with a relatively-high moisture and hardness, and process of the same

Growing community of inventors

Okayama, Japan

Naohiko Katagiri