JP3282898B2 - Anti-aging method for starch-containing foods - Google Patents
Anti-aging method for starch-containing foodsInfo
- Publication number
- JP3282898B2 JP3282898B2 JP24978193A JP24978193A JP3282898B2 JP 3282898 B2 JP3282898 B2 JP 3282898B2 JP 24978193 A JP24978193 A JP 24978193A JP 24978193 A JP24978193 A JP 24978193A JP 3282898 B2 JP3282898 B2 JP 3282898B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- aging
- trehalose
- fatty acid
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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Description
【0001】[0001]
【産業上の利用分野】本発明は澱粉含有食品の製造に際
し、トレハロースを含む老化防止剤を添加して澱粉含有
食品の老化を防止する方法に関する。ここでいう澱粉含
有食品としては、澱粉を用いる食品、あるいは本来含有
している食品、たとえば、米飯、パン、めん類、洋菓
子、和菓子等があげられる。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing aging of a starch-containing food by adding an anti-aging agent containing trehalose in the production of a starch-containing food. Examples of the starch-containing food include foods using starch or foods originally contained, for example, cooked rice, bread, noodles, western confectionery, Japanese confectionery, and the like.
【0002】[0002]
【従来の技術】澱粉は、水分と共に加熱されると「糊
化」が起こり、各種の食品に独特の形態やテクスチャー
を造り出す為に、幅広く使用されている。ところが、製
造後時間が経過した澱粉糊には「老化」という現象が見
られ、食品が固くなり、又ゲルが脆弱化したり離水を起
こしたりして商品価値が著しく低下し、さらに消化率の
低下や、保水力の悪化等、食品にとって好ましくない状
況を呈する。これは糊化によって分散した澱粉分子が再
凝集する為であるといわれている。この老化速度は、ア
ミローズ、アミロペクチン含有比や、重合度、共存物質
にも影響されるが、高濃度、低温(2〜4℃)、低pH
及び分離度の低い澱粉糊の場合程、早くなることが知ら
れている。2. Description of the Related Art Starch is gelatinized when heated together with water, and is widely used to create a unique form and texture in various foods. However, starch paste that has passed a long time after its manufacture shows a phenomenon called "aging", and the food becomes hard, and the gel becomes brittle and water is released, resulting in a significant decrease in commercial value and a further decrease in digestibility. It also presents unfavorable conditions for foods, such as poor water retention. It is said that this is due to the re-aggregation of the starch molecules dispersed by gelatinization. The aging rate is affected by the amylose / amylopectin content ratio, the degree of polymerization, and the coexisting substances.
It is known that the starch paste having a low degree of separation has a higher speed.
【0003】このような澱粉含有組成中、糊化した澱粉
または、澱粉含有殻粉の老化による組成物の劣化を防止
又は延命させる為に、グリセリン脂肪酸エステル、蔗糖
脂肪酸エステル、還元澱粉加水分解物、澱粉加水分解物
を使用する等、従来多くの試みがなされている。例えば
餅類、求肥等の和菓子類への蔗糖、澱粉加水分解物、還
元澱粉加水分解物、ソルビット、各種水飴類または天然
ガム類の添加、パン類へのショ糖脂肪酸エステル、脂肪
酸モノグリセライド、ステアリルー2ー乳酸エステル、
レシチン等の添加、スポンジケーキ、クレープ等の洋菓
子へのレシチン、脂肪酸モノグリセライド又は天然ガム
類の添加、米飯へのアミラーゼ類、界面活性剤の添加等
がある。これ等はそれぞれの添加原料の持ち味をいかし
て一応の効果を得ている。In such a starch-containing composition, glycerin fatty acid esters, sucrose fatty acid esters, reduced starch hydrolysates, and the like are used to prevent or prolong the life of the composition due to aging of gelatinized starch or starch-containing shell powder. Many attempts have hitherto been made, such as using a starch hydrolyzate. For example, addition of sucrose, starch hydrolyzate, reduced starch hydrolyzate, sorbitol, various syrups or natural gums to rice cakes, Japanese confectionery such as fertilizer, sucrose fatty acid ester to breads, fatty acid monoglyceride, stearyl-2 -Lactic acid ester,
Examples include addition of lecithin and the like, addition of lecithin, fatty acid monoglyceride or natural gums to Western confectionery such as sponge cake and crepe, and addition of amylase and surfactant to cooked rice. These have obtained a prima facie effect by taking advantage of the characteristics of each additive material.
【0004】[0004]
【発明が解決しようとする課題】しかしながら、上術し
たように食品の老化による物性劣化は、老化を防ぐ為に
上記した物質を添加しても、その効果は決して充分でな
く、更に効果の大きい添加物質の出現が要望されてい
る。However, as described above, even if the above-mentioned substances are added to prevent aging, the effects of deterioration of physical properties due to aging of food are not sufficient, and the effect is even greater. There is a demand for the appearance of additive substances.
【0005】[0005]
【課題を解決するための手段】上記諸問題を解決する
為、鋭意研究を行った結果、上記した広範囲の澱粉含有
食品の調製時にトレハロースを添加することにより、澱
粉含有食品の貯蔵時に糊化澱粉の強力な老化防止作用が
発揮されることを見出し、更に試験を重ねて本発明を完
成するに至った。また従来使用されていた老化防止剤に
混合することによって相乗的に老化を抑制することが判
明した。すなわち本発明は、澱粉含有組成物にトレハロ
ースを添加することを特徴とする澱粉含有食品の老化防
止法である。Means for Solving the Problems As a result of intensive studies to solve the above problems, trehalose was added at the time of preparing the above-mentioned wide range of starch-containing foods, and gelatinized starch was stored during storage of the starch-containing foods. Have been found to exert a strong anti-aging effect, and have been further tested to complete the present invention. It has also been found that aging can be synergistically suppressed by mixing with a conventionally used antioxidant. That is, the present invention is a method for preventing aging of starch-containing foods, which comprises adding trehalose to a starch-containing composition.
【0006】トレハロースは、マッシュルーム糖ともい
われ、マッシュルームに含まれ人間が長年食してきたも
のであり自然界にはカビ、酵母、紅藻類、昆虫等に広く
見られる糖である。マイルドなくせのない甘味を有する
2糖類で、甘味度がショ糖に比べて1/3〜1/5と少
なく、添加量が増加しても甘味度の影響が少ない。食品
への応用としては、新規食品素材として低う蝕、抗う蝕
性、かつビフィズス菌増殖促進効果を有する甘味剤とし
ての応用(特開昭63ー240758)や、水分を含有
する食品原料又は飲料に所定量のトレハロースを添加す
ると食品原料や飲料の蛋白質の変性が抑制できること
(特表平2ー503864)が知られているが、澱粉含
有食品の老化防止に応用した例はない。[0006] Trehalose is also called mushroom sugar, is contained in mushrooms and has been eaten by humans for many years, and is a sugar widely found in nature in molds, yeasts, red algae, insects and the like. It is a disaccharide with mild sweetness and a low sweetness of 1/3 to 1/5 of sucrose, and the effect of the sweetness is small even if the amount of addition is increased. Examples of the application to food include a novel food material as a sweetener having low caries, low caries, and a bifidobacterium growth promotion effect (Japanese Patent Application Laid-Open No. 63-240758), and a food material or beverage containing water. It has been known that the addition of a predetermined amount of trehalose can suppress denaturation of protein in food materials and beverages (Japanese Patent Application Laid-Open No. 2-503864), but there is no example of application to the prevention of aging of starch-containing foods.
【0007】本発明においてのトレハロースは、α,α
ートレハロース、α,βートレハロース、β,βートレ
ハロースの1種または2種以上含むものである。トレハ
ロースを含む本発明の老化防止剤は、必要に応じて、グ
リセリン脂肪酸エステル、ソルビタン脂肪酸エステル又
は蔗糖脂肪酸エステル等の界面活性剤や、還元澱粉加水
分解物、澱粉加水分解物等を合せて用いると老化防止効
果が更に向上する。ここでいう還元澱粉加水分解物は澱
粉加水分解物を化学的に水素添加して合成したものであ
る。In the present invention, trehalose is α, α
-Trehalose, α, β-trehalose, β, β-trehalose. The anti-aging agent of the present invention containing trehalose is used, if necessary, in combination with a surfactant such as glycerin fatty acid ester, sorbitan fatty acid ester or sucrose fatty acid ester, reduced starch hydrolyzate, starch hydrolyzate and the like. Anti-aging effect is further improved. The reduced starch hydrolyzate here is synthesized by chemically hydrogenating the starch hydrolyzate.
【0008】トレハロースは、澱粉含有食品100部
(重量部、以下同じ)に対し0.01〜10部でよく、
界面活性剤は0.01〜1部が好ましく、還元澱粉加水
分解物又は澱粉加水分解物は0.01〜20部が好まし
い。添加の方法、順序、時期、及び混合方法等は限定さ
れず、他の改質剤、例えば卵タンパク、乳タンパク等の
弾力増強剤を適宜配合、混合してもよい。Trehalose may be present in an amount of 0.01 to 10 parts per 100 parts of starch-containing food (parts by weight, the same applies hereinafter).
The surfactant is preferably 0.01 to 1 part, and the reduced starch hydrolyzate or starch hydrolyzate is preferably 0.01 to 20 parts. The addition method, order, timing, mixing method, and the like are not limited, and other modifiers, for example, elasticity enhancers such as egg protein and milk protein may be appropriately blended and mixed.
【0009】本発明にかかる澱粉含有食品としては、お
かき、せんべい、おこし、まんじゅう、求肥、飴、等の
和菓子、クッキー、ビスケッット、クラッカー、パイ、
スポンジケーキ、カステラ、ドーナッツ、ワッフル、プ
リン、バタークリーム、カスタードクリーム、シューク
リーム、チョコレート、チョコレート菓子、キャラッメ
ル、キャンデー、ゼリー、ホットケーキ等の洋菓子、食
パン、フランスパン、クロワッサン、等のパン類、ポテ
トチップス等のスナック菓子、フルーツヨーグルト、チ
ーズ、バター等の乳製品、豆乳などの大豆加工食品、う
どん、そば、ラーメン等の麺類、マーマレード、ジャ
ム、コンサーブ、果実のシロップ漬、フラワーペースト
などのペースト類、即席カレー、レトルトカレー等のカ
レー類、ケチャップ、マヨネーズ等の各調味料、各種レ
ンジ食品に使用することができる。The starch-containing foods of the present invention include Japanese confectionery such as oysters, rice crackers, rice buns, steamed buns, fertilizer, candy, cookies, biscuits, crackers, pies, and the like.
Sponge cake, castella, donuts, waffles, pudding, butter cream, custard cream, cream puff, chocolate, chocolate confectionery, caramel, candy, jelly, hot cakes and other Western confectionery, bread, French bread, croissant, etc., bread, potato chips Dairy products such as fruit yogurt, cheese and butter, processed soybean foods such as soy milk, noodles such as udon, buckwheat, ramen, marmalade, jam, conserve, fruit syrup pickles, pastes such as flower paste, instantaneous It can be used for curries such as curry and retort curry, seasonings such as ketchup and mayonnaise, and various range foods.
【0010】本発明の老化防止剤の添加時期は、特に限
定されるものでなく、製造工程の任意の時期が選ばれ
る。この発明が澱粉含有食品の老化防止剤として著効を
発揮することを以下の実施例で明らかにする。尚、配合
割合は重量部である。The timing of adding the antioxidant of the present invention is not particularly limited, and any timing in the production process is selected. The following examples will demonstrate that the present invention is extremely effective as an anti-aging agent for starch-containing foods. The mixing ratio is part by weight.
【0011】実施例1 白玉粉100部に水500部を加え、直火で加熱して澱
粉を湖化させた後、蔗糖、トレハロースを表1の割合で
添加後、蔗糖脂肪酸エステル1部を加え、最終水分が約
30重量%となるまで煮詰めて、求肥を調製した。これ
をシャーレに充填し、表面をポリエチレンフィルムで覆
い、老化を促進させる為に、冷蔵庫(約5℃)で保存
し、経時的に老化度を測定した。老化度の評価はカード
メーターによる硬度の増加によった。その結果を表1に
示す。初発のカードメーターによる硬度はいずれの試験
区もほぼ同一であったので、硬度が初発硬度の2倍を越
えるのに要した日数を結果欄に示した。Example 1 To 100 parts of shiratama flour, 500 parts of water was added, and the mixture was heated over an open fire to convert the starch into a lake. Sucrose and trehalose were added at the ratios shown in Table 1, and 1 part of sucrose fatty acid ester was added. Fertilization was prepared by boiling down to a final moisture of about 30% by weight. This was filled in a petri dish, the surface was covered with a polyethylene film, and stored in a refrigerator (about 5 ° C.) to promote aging, and the aging degree was measured over time. The evaluation of the aging degree was based on the increase in hardness by a card meter. Table 1 shows the results. Since the hardness measured by the first card meter was almost the same in all the test groups, the number of days required for the hardness to exceed twice the initial hardness was shown in the result column.
【0012】[0012]
【表1】 [Table 1]
【0013】上表から明らかなように、トレハロースに
は老化抑制効果があり、特に蔗糖脂肪酸エステルを添加
することにより顕著な老化防止効果を示すことが判明し
た。As is clear from the above table, it has been found that trehalose has an aging inhibitory effect, and in particular, the addition of sucrose fatty acid ester shows a remarkable antiaging effect.
【0014】実施例2 次の配合によりクレープを作った。 小麦粉 38部 全脂粉乳 5 砂糖 5 卵 30 マーガリン 12 トレハロース 1 蔗糖脂肪酸エステル 1 上記原料に水を適宜加え生地を加え、160℃のホット
プレートで焙焼してグレープを得た。一方、対照品とし
てトレハロースの代りに砂糖を用いた事以外は同様にし
てクレープを調製した。調製直後はいずれも良好な食感
を持ち、品質的に差はなかった。しかし、これ等をそれ
ぞれ包装し、冷蔵(4〜5℃)で1週間保存後に物性の
変化を調べたところ、対照品は伸びが悪く、ぼそぼそし
た食感を有する状態(カードメーター硬度780g/c
m2)となったが、トレハロース添加品は伸びも良く、
しなやかなテクスチャーを保持し、食感も非常に良好で
あった。Example 2 A crepe was prepared according to the following recipe. Wheat flour 38 parts Whole milk powder 5 Sugar 5 Egg 30 Margarine 12 Trehalose 1 Sucrose fatty acid ester 1 Water was appropriately added to the above raw materials, dough was added, and roasting was performed on a hot plate at 160 ° C. to obtain grape. On the other hand, a crepe was prepared in the same manner except that sugar was used instead of trehalose as a control. Immediately after the preparation, each had a good texture and there was no difference in quality. However, each of these was packaged and examined for changes in physical properties after storage in a refrigerator (4-5 ° C.) for one week. The control product had poor elongation and had a rough texture (card meter hardness 780 g / c).
m 2 ), but the trehalose-added product showed good growth,
The supple texture was maintained and the texture was very good.
【0015】実施例3 澱粉加水分解物としてマルトトリオースを50%含有し
ている糖化物及びトレハロースを用いて表2に示す配合
処方で食パンを製造した。Example 3 Bread was prepared according to the formulation shown in Table 2 using a saccharified product containing 50% maltotriose as a starch hydrolyzate and trehalose.
【0016】[0016]
【表2】 [Table 2]
【0017】なお、食パンはストレート法により製造
し、その製造手段は以下の通りである。 1)ミキシング 低速4分、高速2分、油脂添加、低速
1分、高速X分(生地状態を見てXを決めた。 2)捏上温度 26.5〜27℃ 3)生地醗酵 1時間20分でパンチ、その後30
分 4)分割生地重量 プルマン 225g 3ケ詰め 5)ベンチ 10〜15分 6)焼成 200〜220℃ 23〜25分 得られたパンを20℃、湿度60%の環境に10日間保
存し、外観、内相の状態、味を判定した。結果を表3に
示す。The bread is manufactured by the straight method, and the manufacturing means is as follows. 1) Mixing 4 minutes at low speed, 2 minutes at high speed, addition of fats and oils, 1 minute at low speed, X minutes at high speed (X was determined based on the state of the dough. 2) Kneading temperature 26.5 to 27 ° C 3) Dough fermentation 1 hour 20 Punch in minutes, then 30
Minutes 4) Divided dough weight Pullman 225g Packed in 3 pieces 5) Bench 10 to 15 minutes 6) Baking 200 to 220 ° C 23 to 25 minutes Store the obtained bread in an environment of 20 ° C and 60% humidity for 10 days, The state and taste of the internal phase were determined. Table 3 shows the results.
【0018】[0018]
【表3】 [Table 3]
【0019】( )内の数字は社団法人日本パン技術研
究所発行「試験法」による製品判定時の配点である。糖
類は一般に澱粉の凝集剤として働くため、老化因子とし
て考えられており、事実マルトトリオース、トレハロー
スに代えて、マルトペンタオース、マルトヘプタオース
等を用いるとパンの老化は抑制されず、特に分子量の大
きい、ペンタオース、ヘプタオースでは、老化の傾向す
ら認められる。但しマルトトリオースはイースト菌によ
って分解され効果が充分に発揮できないこともあるが、
トレハロースはイースト菌にほとんど分解されることも
なく充分な老化防止効果を発揮できることが判った。ま
たマルトトリオースとトレハロースを両方添加すること
によって顕著に老化抑制効果が発揮されることが判っ
た。The numbers in parentheses are the points when the product is determined by the "test method" issued by Japan Bread Institute of Technology. Since saccharides generally act as a starch coagulant, they are considered as an aging factor.In fact, when maltopentaose, maltoheptaose, or the like is used instead of maltotriose and trehalose, aging of bread is not suppressed, and the molecular weight is particularly low. In the case of pentaose and heptaose, which have a large amount, even the tendency of aging is observed. However, maltotriose may be decomposed by yeast and its effect may not be fully exhibited.
Trehalose was found to be able to exhibit a sufficient antiaging effect without being substantially decomposed by yeast. In addition, it was found that the addition of both maltotriose and trehalose significantly exhibited an aging inhibitory effect.
【0020】実施例4 うどん用小麦粉100部に対して、食塩を3部、水を4
0部の割合にトレハロース及び還元澱粉加水分解物を表
4に示す配合で添加し混練後、次いで製麺して生うどん
を製造した。このように製造した生うどんを12分間茹
で、その後、直ちに冷水で洗ってしめて茹でうどんを得
た。当該茹でうどんを十分に水きりした後、その後プラ
スチックトレー内に入れて−48℃で急速に凍結し、冷
凍茹でうどんをポリエチレンフィルムで包装し、−20
℃の冷蔵庫内に入れて一定期間保存した。保存6ケ月後
に、当該冷凍茹でうどんの一部を取りだして解凍し、解
凍後の茹でうどんの外観の観察及び試食による食味の評
価を行い結果を表5に示した。Example 4 3 parts of salt and 4 parts of water were added to 100 parts of flour for udon.
Trehalose and the reduced starch hydrolyzate were added in the proportions shown in Table 4 in a ratio of 0 parts, kneaded, and then made into noodles to produce raw udon. The raw udon thus produced was boiled for 12 minutes, and then immediately washed with cold water to obtain a boiled udon. After draining the boiled noodles sufficiently, put them in plastic trays and freeze them rapidly at -48 ° C.
Stored in a refrigerator at a constant temperature for a certain period of time. Six months after storage, a part of the frozen boiled udon was taken out and thawed. The appearance of the boiled udon after thawing was observed, and the taste was evaluated by tasting. The results are shown in Table 5.
【0021】[0021]
【表4】 [Table 4]
【0022】風味、食感は対照として、作り立ての生う
どんを10点として27人により官能評価を行いその平
均値を示した。生うどんにトレハオースと還元澱粉分解
物を混合することにより、より顕著に風味及び食感の劣
化をおさえた。As controls, the taste and texture were sensory-evaluated by 27 persons using 10 freshly prepared udon noodles as averages, and the average values were shown. By mixing trehalose and the reduced starch hydrolyzate with raw udon, the deterioration of flavor and texture was more remarkably suppressed.
【0023】実施例5 上白糖110部と全卵120部を、高速で10分撹拌
後、薄力粉100部を加え50秒撹拌、そこに水35
部、ワニラオイル0.4部、マーガリン10部とトレハ
ロース3部加えたものを、湯煎溶解後、20秒撹拌し1
80℃で焼成した。対照品としてトレハロースの代りに
蔗糖を用いた以外は同様にしてスポンジケーキを調製し
た。2日間冷蔵保存(4℃)後、官能評価をした所トレ
ハロース添加品は香りが良く、しっとり感が出て、風
味、食感とも非常に良好であった。EXAMPLE 5 After 110 parts of upper sugar and 120 parts of whole egg were stirred at high speed for 10 minutes, 100 parts of flour was added and stirred for 50 seconds.
, 0.4 part of crocodile oil, 10 parts of margarine and 3 parts of trehalose were added, dissolved in hot water, stirred for 20 seconds, and stirred.
It was baked at 80 ° C. A sponge cake was prepared in the same manner except that sucrose was used instead of trehalose as a control. After refrigerated storage for 2 days (4 ° C.), the sensory evaluation revealed that the trehalose-added product had a good aroma, had a moist feeling, and was very good in flavor and texture.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7,DB名) A21D 2/00 - 17/00 ──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. 7 , DB name) A21D 2/00-17/00
Claims (3)
ことを特徴とする澱粉含有食品の老化防止法。 トレハロース グリセリン脂肪酸エステル、ソルビタン脂肪酸エステ
ル又は蔗糖脂肪酸エステルAn anti-aging method for starch-containing foods, comprising adding an anti-aging agent comprising: Trehalose glycerin fatty acid ester, sorbitan fatty acid ester or sucrose fatty acid ester
澱粉加水分解物を含むものである請求項1記載の澱粉含
有食品の老化防止法。2. An anti-aging agent further comprising reduced starch hydrolyzate,
2. The method for preventing aging of a starch-containing food according to claim 1, which comprises a starch hydrolyzate.
0重量部に対し0.01〜10重量部である請求項1又
は2に記載の澱粉含有食品の老化防止法。3. A starch-containing foodstuff wherein the amount of trehalose added is 10.
The method for preventing aging of a starch-containing food according to claim 1 or 2, wherein the amount is 0.01 to 10 parts by weight based on 0 part by weight.
Priority Applications (1)
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JP24978193A JP3282898B2 (en) | 1993-09-10 | 1993-09-10 | Anti-aging method for starch-containing foods |
Applications Claiming Priority (1)
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JP24978193A JP3282898B2 (en) | 1993-09-10 | 1993-09-10 | Anti-aging method for starch-containing foods |
Publications (2)
Publication Number | Publication Date |
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JPH0779689A JPH0779689A (en) | 1995-03-28 |
JP3282898B2 true JP3282898B2 (en) | 2002-05-20 |
Family
ID=17198138
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JP24978193A Expired - Lifetime JP3282898B2 (en) | 1993-09-10 | 1993-09-10 | Anti-aging method for starch-containing foods |
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Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH07111872A (en) * | 1993-10-20 | 1995-05-02 | Okumoto Seifun Kk | Noodles and production thereof |
JP2642859B2 (en) * | 1994-02-01 | 1997-08-20 | 奥本製粉株式会社 | Method for producing instant noodles mainly composed of flour |
JPH07322810A (en) * | 1994-05-31 | 1995-12-12 | Ajinomoto Co Inc | Preparation of bread |
JP3424502B2 (en) * | 1997-06-19 | 2003-07-07 | 不二製油株式会社 | Making baked goods |
JP3642933B2 (en) * | 1997-10-09 | 2005-04-27 | 日清フーズ株式会社 | Sponge cake mix |
US6268353B1 (en) * | 1998-09-03 | 2001-07-31 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method for inhibiting the formation of volatile aldehydes including their related compounds and/or the decomposition of fatty acids including their related compounds, and uses thereof |
WO2007114091A1 (en) * | 2006-03-31 | 2007-10-11 | Fuji Oil Company, Limited | Aging inhibitor for starch to be used in noodle, noodle using the same and process for producing the same |
JP2008193907A (en) * | 2007-02-08 | 2008-08-28 | Food Keari:Kk | Method for producing refrigerating boiled rice |
JP5746845B2 (en) * | 2009-11-02 | 2015-07-08 | 小城製粉株式会社 | Fertilizer block with excellent resistance to cold thawing |
JP5352521B2 (en) * | 2010-04-19 | 2013-11-27 | 株式会社日清製粉グループ本社 | Bread making agent and bread using bread making agent |
JPWO2014103833A1 (en) | 2012-12-26 | 2017-01-12 | 不二製油株式会社 | Properties improver for wheat-based foods consisting of water-soluble pea polysaccharides |
JP6533054B2 (en) * | 2014-12-18 | 2019-06-19 | 株式会社ヤヨイサンフーズ | Acupuncture-like food and its manufacturing method |
BR112021013502A2 (en) * | 2019-01-10 | 2021-09-14 | Ajinomoto Co., Inc. | METHODS FOR PRODUCING A FOOD CONTAINING STARCH, FOR MODIFYING A FOOD CONTAINING STARCH, FOR SUPPRESSING RETROGRADATION OF A FOOD CONTAINING STARCH, AND FOR IMPROVING THE TEXTURE OF A FOOD THAT CONTAINS STARCH, AND, ENZYMATIC COMPOSITION |
CN113632970A (en) * | 2021-07-15 | 2021-11-12 | 河南容大食品科技有限公司 | Compound food additive for producing frozen steamed vermicelli roll |
-
1993
- 1993-09-10 JP JP24978193A patent/JP3282898B2/en not_active Expired - Lifetime
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JPH0779689A (en) | 1995-03-28 |
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