JP3647947B2 - Composition for preventing aging of moss and method for producing moss using the same - Google Patents
Composition for preventing aging of moss and method for producing moss using the same Download PDFInfo
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- JP3647947B2 JP3647947B2 JP29592895A JP29592895A JP3647947B2 JP 3647947 B2 JP3647947 B2 JP 3647947B2 JP 29592895 A JP29592895 A JP 29592895A JP 29592895 A JP29592895 A JP 29592895A JP 3647947 B2 JP3647947 B2 JP 3647947B2
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Description
【0001】
【発明の属する技術分野】
【0002】
本発明は、餅類の老化防止用組成物およびそれを用いる餅類の製造方法に関するものである。
【0003】
【従来の技術】
【0004】
餅類は東洋で古来から食されてきたが、のし餅、柏餅、各種団子、大福餅、求肥など、保存性や外観、食感などの差によって数多くの種類があり、時期や地域によっても様々な特徴があった。
【0005】
食生活における欧米型の高カロリー食品摂取に対する反省の意味から、近年、脂肪分の少ない餅類が見直されつつあり、大量に生産されて地域や時期に関りなく、多くの種類が販売されている。
【0006】
各種餅類が普及した結果、従来よりも長い保存期間に耐える品質が要求されるようになったが、最も強く要求されたのは餅類に特有な食感の保持であり、具体的には適度な柔らかさを保持することであった。
【0007】
餅類の適度な柔らかさを保持するための方法としてアミラーゼを添加する手法が▲1▼特開昭54−49354号公報や▲2▼特開昭62−79746号公報に提案されており、乳糖及び/又は還元乳糖とβ−アミラーゼを用いる方法が▲3▼特開平5−252872号公報に開示されている。
【0008】
また、▲4▼特開平7−79689号公報にはトレハロースとグリセリン脂肪酸エステル等を添加する方法も開示されている。
【0009】
【発明が解決しようとする課題】
【0010】
しかし、前記様々な従来の改善方法の開示にも拘らず、餅類の老化防止の際に課題が残されていた。
【0011】
例えば、▲1▼及び▲2▼の方法には、酵素剤だけでは十分な老化防止効果が得られず、その効果も温度による影響が大きく影響し、季節変動があって一定の効果が得られないという課題が残されていたのである。
【0012】
また、▲3▼の方法にはラクチトールや乳糖が用いられるが、ラクチトールは緩下性が強いので添加量を多くすることができないという課題があり、乳糖を用いた場合には乳糖自体や乳糖に混在する成分の熱に対する安定性が低いので、製品に黄色や褐色の色がついてしまうという課題や、味に違和感がある、即ち、餅や砂糖の風味が損なわれるという課題があったのである。
【0013】
更に、▲4▼の方法では界面活性剤を用いているが、採用されている界面活性剤は苦味やエグ味があって製品の味を損なうことが多く、また、各成分は単独で用いても一緒に用いても老化防止効果が弱いという課題が残されていた。
【0014】
従って、以上のような様々な課題を解決する方法の開発が強く望まれていたのである。
【0015】
【課題を解決するための手段】
【0016】
本発明者等は、上記課題を解決するべく、鋭意研究を重ねた結果、β−アミラーゼと特定の糖類を組み合わせることにより、意外にもそれぞれの成分を単独で用いた場合よりも格段に優れた効果、即ち、顕著な相乗効果を発揮することを見出し、この組み合わせを餅類に適用することによって、前記様々な課題を解決することに成功し、本発明を完成するに至った。
【0017】
課題を解決する手段は以下の通りである。
【0018】
第一の本発明は、キシロース、キシリトール、キシロオリゴ糖、還元キシロオリゴ糖、ソルビトール、マンニトール、エリスリトール、パラチノース、パラチニット、トレハルロース、ラフィノース、ラクチュロース、フラクトオリゴ糖、ガラクトオリゴ糖より成る群から選ばれる1種又は2種以上の混合物である糖と、β−アミラーゼとを含有することを特徴とする餅類の老化防止用組成物である。
【0019】
また、第二の本発明は、糖とβ−アミラーゼとの配合割合が糖の重量100重量部に対してβ−アミラーゼ0.05〜20重量部の範囲である上記第一の発明記載の餅類の老化防止用組成物である。
【0020】
また、第三の本発明は、餅類を製造するに際し、キシロース、キシリトール、キシロオリゴ糖、還元キシロオリゴ糖、ソルビトール、マンニトール、エリスリトール、パラチノース、パラチニット、トレハルロース、ラフィノース、ラクチュロース、フラクトオリゴ糖、ガラクトオリゴ糖より成る群から選ばれる1種又は2種以上の混合物である糖と、β−アミラーゼとを含有する餅類の老化防止用組成物を添加することを特徴とする餅類の製造方法である。
【0021】
また、本発明は、β−アミラーゼと糖との配合割合が、糖の重量100重量部に対してβ−アミラーゼ0.05〜20重量部の範囲である組成物を、餅類製造用澱粉1重量部に対して0.1〜2重量部添加することを特徴とする餅類の製造方法である。
【0022】
本発明で言う餅類とは、のし餅、柏餅、各種団子、大福餅、求肥等、通常餅と称される一群の食品を指す。
【0023】
本発明に用いる糖類は、キシロース、キシリトール、キシロオリゴ糖、還元キシロオリゴ糖、ソルビトール、マンニトール、エリスリトール、パラチノース、パラチニット、トレハルロース、ラフィノース、ラクチュロース、フラクトオリゴ糖、ガラクトオリゴ糖より成る群から選ばれる任意の1種又は2種以上の混合物であり、食品用途に市販されているものであれば、純度、品質、結晶の種類、形態、由来は問われないが、本発明者の経験から、マルトースなどの澱粉由来でα−1,4結合を有する糖類を含有したものは本発明の効果が低下する傾向があり、取り扱い易さや、本発明の効果を安定的に得るには、市販の精製品を採用することが最も好ましい。
【0024】
本発明に用いるβ−アミラーゼは、食品加工用に市販されている品質のものであれば、おおむね本発明の効果を期待できるが、それらの中でも、例えば大豆由来の精製酵素である長瀬産業(株)製のマルトザイム(登録商標)、フィンシュガー社製のBBA1500、天野製薬(株)製のビオザイム(登録商標)などが最も好ましい。
【0025】
また、β−アミラーゼを含有する各種製剤、例えば三共フーズ(株)製のもちソフト(登録商標)など、も有利に採用することができるが、製剤中にブドウ糖やマルトースの含有量が少ないものが本発明の効果を得るうえで好ましい。
【0026】
本発明で言う餅類製造用澱粉とは、粳米や餅米またはそれらから得られる粉、つまり、米そのものや、そのまま米を粉砕して得た米粉や、粳米や餅米を水洗いして乾燥した新粉や餅粉など、通常餅類や和菓子類を製造する場合に用いられる澱粉製品を指す。
【0027】
本発明に用いられる餅類製造用澱粉は、特に産地や由来、純度、形態等に特別な制約は無く、通常餅類や和菓子類の製造用に市販されている澱粉製品で十分である。
【0028】
本発明の餅類の老化防止用組成物中に配合されるβ−アミラーゼと糖類の割合は、本発明に用いる糖類の重量100重量部に対してβ−アミラーゼ0.05〜20重量部とすることが要求されるが、この範囲を外れてβ−アミラーゼが0.05重量部未満になった場合には老化防止効果を得るために必要な組成物の量が全体として多くなってしまうので経済的に不利な傾向にあり、本発明の大きな特徴である両成分の相乗的な効果が低下することがある。
【0029】
また、組成物中のβ−アミラーゼの配合割合が20重量部を超える場合には、餅類の重要な特徴であるコシが無くなり、単にベタつくだけになってしまい、やはり相乗的な餅類の老化防止効果が低下する場合がある。
【0030】
本発明の餅類を製造する方法を実施するうえで、本発明のβ−アミラーゼと糖類を含有する組成物を餅類製造用澱粉に添加するが、その添加時期は従来の技術での糖類の添加時期と同様に、餅類製造用澱粉を蒸した後、生地を撹拌している時が適切である。
【0031】
生地を蒸した直後は温度が高すぎて添加した組成物中のβ−アミラーゼの活性が損なわれる場合があるので、生地を撹拌して温度が70℃以下になってから添加することが好ましい。
【0032】
また、本発明のβ−アミラーゼと糖類を含有する組成物を添加するときの量については、経済的な面と必要な効果の面から考慮されるべきであるが、好ましいのは餅類製造用澱粉の重量を100とした場合に10〜100重量部程度である。
【0033】
本発明を実施するにあたり、糖質として前記特定の糖類のみを用いることもできるが、甘味を強化するために他の糖質や高甘味度甘味料を併用することが甘味を出すうえで好ましく、また、経済的にも有利であり、併用する糖質としては砂糖が最も好ましい。
【0034】
以上に説明したように、本発明を実施することにより得られる組成物は従来の餅類の老化防止剤に比べて強い相乗的な効果があり、その効果も安定しているという特徴があり、又、それを用いて調製した餅類は柔らかくてのびがあり、その柔らかさが従来品よりも持続し、ベタつきが少なく、歯切れが良い優れた品質を備えている。
【0035】
【実施例】
【0036】
以下に実施例を掲げて本発明の内容を更に具体的に説明するが、以下、特に断らない限り、%は重量%を表わす。
【0037】
[実施例−1]
【0038】
上新粉1000gに水750gを加えて混合し、水蒸気で40分間蒸した。
【0039】
次いで、蒸したものをミキサー[大型ミキサーACM20LVW、(株)愛工舎製作所製]にとって撹拌しながら生地が約55℃になったところで、砂糖360gと、市販のパラチニット240gと市販のβ−アミラーゼ1g[ビオザイム(登録商標)、天野製薬(株)製]を含有する本発明の餅類の老化防止用組成物とを4回に分けて添加・混合し、その後更に3分間混合してからプラスチック製の内径60mm、高さ22mmの容器に詰めて成形し、放冷、保存し、餅を得た(実施品−1)。
【0040】
[実施例−2]
【0041】
実施例−1の砂糖添加量を180gとし、餅類の老化防止用組成物を市販のパラチノース120gとβ−アミラーゼ製剤[もちソフト(登録商標)、三共フーズ(株)製]4gを含有する組成物に変えた他は実施例−1と同様にして餅を得た(実施品−2)。
【0042】
[実施例−3]
【0043】
実施例−1の上新粉に代えてもち粉1000gを用い、水の量を650gとし、砂糖の量を420gとし、餅類の老化防止用組成物をソルビトール280gとβ−アミラーゼ1.7gを含有する組成物に変えた他は実施例−1と同様にして餅を得た(実施品−3)。
【0044】
[実施例−4]
【0045】
実施例−1のパラチニットに代えてキシリトールを用いた他は実施例−1と同様にして餅を得た(実施品−4)。
【0046】
[実施例−5]
【0047】
実施例−2のパラチノースに代えてエリスリトールを用いた他は実施例−2と同様にして餅を得た(実施品−5)。
【0048】
[実施例−6]
【0049】
実施例−3のソルビトールに代えて、ラフィノースを用いた他は実施例−3と同様にして餅を得た(実施品−6)。
【0050】
【比較例】
【0051】
[比較例−1]
【0052】
β−アミラーゼを用いない他は実施例−1と同一の方法で餅を調製し、比較品−1とした。
【0053】
[比較例−2]
【0054】
糖類に代えてマルトース240gを使用した他は実施例−1と同一の方法で餅を調製し、比較品−2とした。
【0055】
[比較例−3]
【0056】
実施例−2のパラチノースに代えてグルコース120gを用いた他は実施例−2と同様にして餅を調製し、比較品−3とした。
【0057】
[比較例−4]
【0058】
β−アミラーゼを用いない他は実施例−3と同様にして餅を調製し、比較品−4とした。
【0059】
【比較試験例】
【0060】
[比較試験−1]
【0061】
実施例及び比較例で調製した餅を25℃、湿度50%の条件で保管した後に試料として、先端に直径10mmの円柱形プランジャーを装着したレオメーターで、プランジャーが試料中に5mm侵入したときの重量を硬さとして測定した。その結果を表1、表2に示す。
【0062】
【表1】
【0063】
【表2】
【0064】
[比較試験−2]
【0065】
実施例及び比較例で調製した餅を25℃、湿度50%の条件で保管した後に試料として、5人のパネラーを用い、試料を手で引っ張ったときの延びを採点した。柔らかく延びのあるものを+1、延びが少なくやや硬いものを0、硬くて延びないものを−1として全員の採点を集計し、官能試験結果を得た。得られた結果を表3、表4に示す。
【0066】
【表3】
【0067】
【表4】
【0068】
【発明の効果】
【0069】
以上に説明したように、本発明に係る餅類の老化防止用組成物は、従来の餅類の老化防止剤に比べて強い相乗的な効果があり、その効果も安定しているという特徴があり、又、それを用いて調製した餅類は柔らかくてのびがあり、その柔らかさが従来品よりも持続し、ベタつきが少なく、歯切れが良い優れた品質を備えている。[0001]
BACKGROUND OF THE INVENTION
[0002]
The present invention relates to a composition for preventing aging of moss and a method for producing moss using the same.
[0003]
[Prior art]
[0004]
Moths have been eaten since ancient times in the Orient, but there are many types such as wild boar, rice cakes, various dumplings, Daifuku rice cake, fertilizer, etc., depending on the preservation, appearance, texture, etc. There was a feature.
[0005]
In view of the reflection of eating high-calorie foods of the Western type in the dietary habits, moths with low fat content are being reviewed in recent years, and many types are being sold regardless of region and time. Yes.
[0006]
As a result of the widespread use of various moss, the quality required to withstand a longer storage period than before has been demanded, but what was most strongly demanded was the maintenance of the texture specific to moss. It was to maintain moderate softness.
[0007]
Methods for adding amylase have been proposed in (1) Japanese Patent Laid-Open No. 54-49354 and (2) Japanese Patent Laid-Open No. 62-79746 as a method for maintaining moderate softness of moss. And / or a method using reduced lactose and β-amylase is disclosed in (3) JP-A-5-252872.
[0008]
(4) Japanese Patent Application Laid-Open No. 7-79589 also discloses a method of adding trehalose, glycerin fatty acid ester and the like.
[0009]
[Problems to be solved by the invention]
[0010]
However, despite the disclosure of the various conventional improvement methods, problems remain in preventing aging of moss.
[0011]
For example, in the methods (1) and (2), an enzyme agent alone cannot provide a sufficient anti-aging effect, and the effect is greatly influenced by temperature, and there is a seasonal variation and a certain effect can be obtained. The problem of not being left was left.
[0012]
In addition, although lactitol and lactose are used in the method (3), there is a problem that lactitol has strong laxability and cannot be added in a large amount. When lactose is used, lactose itself or lactose Since the heat stability of the mixed components is low, there is a problem that the product has a yellow or brown color, and there is a problem that the taste is uncomfortable, that is, the flavor of koji or sugar is impaired.
[0013]
Furthermore, in the method (4), a surfactant is used. However, the surfactant used often has a bitter taste or a delicious taste, which often impairs the taste of the product, and each component is used alone. Even when used together, there remains a problem that the anti-aging effect is weak.
[0014]
Therefore, development of a method for solving the above various problems has been strongly desired.
[0015]
[Means for Solving the Problems]
[0016]
As a result of intensive studies to solve the above-mentioned problems, the present inventors have surprisingly improved by using a combination of β-amylase and a specific saccharide, as compared with the case where each component is unexpectedly used alone. The present inventors have succeeded in solving the various problems by finding an effect, that is, a remarkable synergistic effect, and applying this combination to moss, thereby completing the present invention.
[0017]
Means for solving the problems are as follows.
[0018]
The first present invention is one or two selected from the group consisting of xylose, xylitol, xylooligosaccharide, reduced xylooligosaccharide, sorbitol, mannitol, erythritol, palatinose, palatinit, trehalulose, raffinose, lactulose, fructooligosaccharide, galactooligosaccharide It is a composition for preventing aging of mosses characterized by containing a sugar as a mixture as described above and β-amylase.
[0019]
Further, the second aspect of the present invention is the bottle according to the first aspect, wherein the blending ratio of sugar and β-amylase is in the range of 0.05 to 20 parts by weight of β-amylase with respect to 100 parts by weight of sugar. It is a composition for anti-aging of a kind.
[0020]
The third aspect of the present invention, when producing moss, comprises xylose, xylitol, xylooligosaccharide, reduced xylooligosaccharide, sorbitol, mannitol, erythritol, palatinose, palatinit, trehalulose, raffinose, lactulose, fructooligosaccharide, galactooligosaccharide. It is a method for producing moss characterized by adding a composition for preventing aging of moss containing sugar, which is one or a mixture of two or more selected from the group, and β-amylase.
[0021]
In addition, the present invention provides a composition in which the blending ratio of β-amylase and sugar is in the range of 0.05 to 20 parts by weight of β-amylase with respect to 100 parts by weight of sugar. It is a method for producing moss characterized by adding 0.1 to 2 parts by weight with respect to parts by weight.
[0022]
The potatoes referred to in the present invention refer to a group of foods commonly referred to as potatoes, such as wild potatoes, potatoes, various dumplings, Daifuku potatoes and fertilizers.
[0023]
The saccharide used in the present invention is any one selected from the group consisting of xylose, xylitol, xylooligosaccharide, reduced xylooligosaccharide, sorbitol, mannitol, erythritol, palatinose, palatinit, trehalulose, raffinose, lactulose, fructooligosaccharide, galactooligosaccharide or As long as it is a mixture of two or more types and is commercially available for food use, purity, quality, crystal type, form, and origin are not questioned. From the inventor's experience, it is derived from starch such as maltose. Those containing a saccharide having an α-1,4 bond tend to reduce the effect of the present invention, and in order to stably obtain the effect of the present invention and the effect of the present invention, a commercially available refined product may be employed. Most preferred.
[0024]
The β-amylase used in the present invention can generally be expected to have the effect of the present invention as long as it is of a quality that is commercially available for food processing. Among them, for example, Nagase Sangyo Co., Ltd., which is a purified enzyme derived from soybeans. Multzyme (registered trademark) manufactured by KK), BBA 1500 manufactured by Fin Sugar, Biozyme (registered trademark) manufactured by Amano Pharmaceutical Co., Ltd., and the like are most preferable.
[0025]
In addition, various preparations containing β-amylase, such as Mochisoft (registered trademark) manufactured by Sankyo Foods Co., Ltd., can be advantageously employed, but those containing a small amount of glucose or maltose in the preparation It is preferable for obtaining the effects of the present invention.
[0026]
According to the present invention, the starch for producing potatoes is glutinous rice, glutinous rice or powder obtained therefrom, that is, rice itself, rice flour obtained by pulverizing rice as it is, rice glutinous rice or glutinous rice washed with water and dried. It refers to starch products that are usually used when producing candy and Japanese confectionery such as new powder and rice cake powder.
[0027]
The starch for potato production used in the present invention is not particularly limited in terms of production area, origin, purity, form, etc., and starch products that are usually marketed for the production of candy and Japanese confectionery are sufficient.
[0028]
The ratio of β-amylase and saccharide compounded in the composition for preventing aging of moss of the present invention is 0.05 to 20 parts by weight of β-amylase with respect to 100 parts by weight of the saccharide used in the present invention. However, if the amount of β-amylase is less than 0.05 parts by weight outside this range, the amount of the composition necessary for obtaining the anti-aging effect will increase as a whole. The synergistic effect of both components, which is a major feature of the present invention, may be reduced.
[0029]
In addition, when the blending ratio of β-amylase in the composition exceeds 20 parts by weight, the stiffness that is an important characteristic of moss is lost, and the moss is merely sticky. The prevention effect may be reduced.
[0030]
In carrying out the method for producing moss of the present invention, the composition containing β-amylase and saccharide of the present invention is added to starch for producing moss. As with the time of addition, it is appropriate to stir the dough after steaming the starch for producing moss.
[0031]
Immediately after the dough is steamed, the temperature is too high and the activity of β-amylase in the added composition may be impaired. Therefore, it is preferable to add the dough after the dough is stirred and the temperature is 70 ° C. or less.
[0032]
Further, the amount of the composition containing β-amylase and saccharide of the present invention should be considered from the viewpoints of economics and necessary effects. When the weight of starch is 100, it is about 10 to 100 parts by weight.
[0033]
In carrying out the present invention, it is possible to use only the specific saccharide as a saccharide, but it is preferable to use another saccharide or a high-intensity sweetener in combination to enhance sweetness, In addition, it is economically advantageous, and sugar is most preferable as the carbohydrate used in combination.
[0034]
As described above, the composition obtained by carrying out the present invention has a strong synergistic effect as compared with conventional anti-aging agents for moss, and has the characteristic that the effect is stable, In addition, potatoes prepared using the same are soft and stretchy, and the softness lasts longer than that of conventional products, has less stickiness, and has excellent crisp quality.
[0035]
【Example】
[0036]
The contents of the present invention will be described more specifically with reference to the following examples. Hereinafter, unless otherwise specified,% represents% by weight.
[0037]
[Example-1]
[0038]
750 g of water was added to 1000 g of the upper fresh powder, mixed, and steamed with steam for 40 minutes.
[0039]
Next, when the dough reached about 55 ° C. with stirring for the mixer [large mixer ACM20LVW, manufactured by Aikosha Seisakusho], 360 g of sugar, 240 g of commercially available paratinite and 1 g of commercially available β-amylase [ Biozyme (registered trademark) manufactured by Amano Pharmaceutical Co., Ltd.] and added to and mixed with the composition for preventing aging of moss of the present invention in 4 portions, and then mixed for another 3 minutes, and then made of plastic. A container having an inner diameter of 60 mm and a height of 22 mm was packed and molded, allowed to cool and stored, and a bag was obtained (Example product-1).
[0040]
[Example-2]
[0041]
The amount of sugar added in Example-1 is 180 g, and the composition for preventing aging of moss contains 120 g of commercially available palatinose and 4 g of β-amylase preparation [Momosoft (registered trademark), Sankyo Foods Co., Ltd.]. A bag was obtained in the same manner as in Example 1 except that it was changed to a product (Example product-2).
[0042]
[Example-3]
[0043]
In place of the fresh powder of Example 1, 1000 g of glutinous flour was used, the amount of water was 650 g, the amount of sugar was 420 g, and the anti-aging composition for moss was 280 g of sorbitol and 1.7 g of β-amylase. Except having changed into the composition to contain, the soot was obtained like Example-1 (Example 3).
[0044]
[Example-4]
[0045]
Except that xylitol was used in place of the paratinite of Example-1, soot was obtained in the same manner as in Example-1 (Example Product-4).
[0046]
[Example-5]
[0047]
Except that erythritol was used in place of the palatinose of Example-2, soot was obtained in the same manner as Example-2 (Example product-5).
[0048]
[Example-6]
[0049]
Instead of sorbitol of Example-3, a raft was obtained in the same manner as in Example-3 except that raffinose was used (Example 6).
[0050]
[Comparative example]
[0051]
[Comparative Example-1]
[0052]
A wrinkle was prepared in the same manner as in Example 1 except that β-amylase was not used, and used as comparative product-1.
[0053]
[Comparative Example-2]
[0054]
A koji was prepared in the same manner as in Example 1 except that 240 g of maltose was used in place of the saccharide, to obtain Comparative Product-2.
[0055]
[Comparative Example-3]
[0056]
A salmon was prepared in the same manner as in Example-2 except that 120 g of glucose was used in place of the palatinose of Example-2 to obtain Comparative product-3.
[0057]
[Comparative Example-4]
[0058]
A wrinkle was prepared in the same manner as in Example 3 except that β-amylase was not used, and used as Comparative product-4.
[0059]
[Comparative test example]
[0060]
[Comparative Test-1]
[0061]
The cage prepared in Examples and Comparative Examples was stored at 25 ° C. and humidity of 50%, and the sample was a rheometer equipped with a cylindrical plunger having a diameter of 10 mm at the tip. The plunger penetrated 5 mm into the sample. The weight of time was measured as hardness. The results are shown in Tables 1 and 2.
[0062]
[Table 1]
[0063]
[Table 2]
[0064]
[Comparative test-2]
[0065]
After storing the scissors prepared in Examples and Comparative Examples at 25 ° C. and 50% humidity, five panelists were used as samples, and the elongation when the samples were pulled by hand was scored. Sensory test results were obtained by summing up the scores of all members with +1 for those with soft extension, 0 for those with little extension and 0, and -1 for those with little extension. The obtained results are shown in Tables 3 and 4.
[0066]
[Table 3]
[0067]
[Table 4]
[0068]
【The invention's effect】
[0069]
As described above, the composition for preventing aging of moss according to the present invention has a strong synergistic effect as compared with the conventional anti-aging agent for moss, and the feature is that the effect is also stable. In addition, potatoes prepared using the same are soft and stretchy, and the softness lasts longer than that of conventional products, has less stickiness, and has excellent crisp quality.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP29592895A JP3647947B2 (en) | 1995-10-20 | 1995-10-20 | Composition for preventing aging of moss and method for producing moss using the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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JP29592895A JP3647947B2 (en) | 1995-10-20 | 1995-10-20 | Composition for preventing aging of moss and method for producing moss using the same |
Publications (2)
Publication Number | Publication Date |
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JPH09107900A JPH09107900A (en) | 1997-04-28 |
JP3647947B2 true JP3647947B2 (en) | 2005-05-18 |
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JP29592895A Expired - Lifetime JP3647947B2 (en) | 1995-10-20 | 1995-10-20 | Composition for preventing aging of moss and method for producing moss using the same |
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Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
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JP3719874B2 (en) | 1998-04-24 | 2005-11-24 | サンスター株式会社 | Oral composition |
JP4242541B2 (en) * | 2000-05-22 | 2009-03-25 | 太陽化学株式会社 | Quality improving composition for moss |
JP4516419B2 (en) * | 2004-12-24 | 2010-08-04 | ハウス食品株式会社 | Method for producing cooked rice |
DE102005010834A1 (en) | 2005-03-07 | 2006-09-14 | Südzucker AG Mannheim/Ochsenfurt | Isomaltulose in cereal products |
DE102007026975A1 (en) * | 2007-06-01 | 2008-12-04 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Antioxidant for food |
WO2012105532A1 (en) | 2011-02-04 | 2012-08-09 | 天野エンザイム株式会社 | Novel use of maltotriosyl transferase |
JP6438238B2 (en) * | 2014-08-29 | 2018-12-12 | 三井製糖株式会社 | Fertilizer-like food containing starch, isomaltulose, and trehalulose, and method for producing the fertilizer-like food |
JP6170538B2 (en) * | 2014-11-11 | 2017-07-26 | モチクリームジャパン株式会社 | How to make hard rice cake |
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1995
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