MX2011008196A - Metodo para la produccion de fideo y preparacion de enzima para modificar el fideo. - Google Patents

Metodo para la produccion de fideo y preparacion de enzima para modificar el fideo.

Info

Publication number
MX2011008196A
MX2011008196A MX2011008196A MX2011008196A MX2011008196A MX 2011008196 A MX2011008196 A MX 2011008196A MX 2011008196 A MX2011008196 A MX 2011008196A MX 2011008196 A MX2011008196 A MX 2011008196A MX 2011008196 A MX2011008196 A MX 2011008196A
Authority
MX
Mexico
Prior art keywords
noodle
modifying
enzyme preparation
producing
improved
Prior art date
Application number
MX2011008196A
Other languages
English (en)
Inventor
Noriaki Yamada
Original Assignee
Ajinomoto Kk
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ajinomoto Kk filed Critical Ajinomoto Kk
Publication of MX2011008196A publication Critical patent/MX2011008196A/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/0004—Oxidoreductases (1.)
    • C12N9/0006—Oxidoreductases (1.) acting on CH-OH groups as donors (1.1)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Un fideo que tiene propiedades físicas mejoradas y sabor mejorado, y una preparación de enzima para modificar un fideo, ambos se producen utilizando a-glucosidasa y glucosa oxidasa.
MX2011008196A 2009-02-04 2010-02-03 Metodo para la produccion de fideo y preparacion de enzima para modificar el fideo. MX2011008196A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2009023298 2009-02-04
PCT/JP2010/051908 WO2010090337A1 (ja) 2009-02-04 2010-02-03 麺類の製造方法及び麺類改質用の酵素製剤

Publications (1)

Publication Number Publication Date
MX2011008196A true MX2011008196A (es) 2011-09-06

Family

ID=42542220

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2011008196A MX2011008196A (es) 2009-02-04 2010-02-03 Metodo para la produccion de fideo y preparacion de enzima para modificar el fideo.

Country Status (11)

Country Link
US (1) US20120009298A1 (es)
EP (1) EP2394518B1 (es)
JP (1) JP5672010B2 (es)
KR (1) KR101696623B1 (es)
CN (1) CN102307487B (es)
BR (1) BRPI1007150B1 (es)
ES (1) ES2625627T3 (es)
MX (1) MX2011008196A (es)
PL (1) PL2394518T3 (es)
TW (1) TWI446875B (es)
WO (1) WO2010090337A1 (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6089779B2 (ja) * 2012-02-28 2017-03-08 味の素株式会社 電子レンジ加熱麺類の製造方法及び電子レンジ加熱麺類改質用酵素製剤
KR102363502B1 (ko) * 2013-01-24 2022-02-17 아지노모토 가부시키가이샤 전분 함유 식품의 제조 방법 및 전분 함유 식품 개질용의 효소 제제
JP6179010B2 (ja) * 2013-07-04 2017-08-16 日本製粉株式会社 製麺方法
JP6728682B2 (ja) * 2014-01-09 2020-07-22 味の素株式会社 改質された蛋白質含有食品の製造方法及び蛋白質含有食品改質用の製剤
JPWO2020145371A1 (ja) * 2019-01-10 2021-11-25 味の素株式会社 デンプン含有食品の製造方法
JP7472528B2 (ja) 2020-02-20 2024-04-23 味の素株式会社 ほぐれ性及び食感が改善された調理麺類の製造方法
EP3984368A1 (en) * 2020-10-13 2022-04-20 Mühlenchemie GmbH & Co. KG Enzymatically stabilized pasta structure and method of preparing the same
CN112493404A (zh) * 2020-10-19 2021-03-16 天津科技大学 一种全燕麦面条的制备方法

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5886050A (ja) 1981-11-17 1983-05-23 Otsuka Yakuhin Kogyo Kk 米飯の改良方法
JPS592664A (ja) 1982-06-25 1984-01-09 Takeda Chem Ind Ltd 米飯品質改良用組成物および米飯の品質改良法
JPS60114760A (ja) * 1983-11-28 1985-06-21 Hitachi Ltd マルト−スセンサ
JPS60199355A (ja) 1984-03-22 1985-10-08 Amano Pharmaceut Co Ltd 米飯の老化防止方法
JPS6131954A (ja) * 1984-07-25 1986-02-14 Hitachi Ltd マルト−スセンサ
JPH02117353A (ja) 1988-10-26 1990-05-01 Japan Organo Co Ltd 冷凍茹で麺類の製造方法
JP2584666B2 (ja) 1989-01-13 1997-02-26 ハウス食品株式会社 レトルト麺の製造法
JP2749363B2 (ja) 1989-04-28 1998-05-13 昭和産業株式会社 麺類の製造方法
JPH0614733A (ja) 1991-02-25 1994-01-25 Ajinomoto Co Inc 麺 類
JP2980507B2 (ja) * 1993-02-17 1999-11-22 オルガノ株式会社 テクスチャーの改良された小麦粉製品およびその製造方法
JP3805088B2 (ja) * 1997-11-06 2006-08-02 日清製粉株式会社 麺類およびその製造方法
JP3708695B2 (ja) * 1997-11-06 2005-10-19 日清製粉株式会社 麺類および麺類用穀粉組成物
AU761467B2 (en) * 1998-06-09 2003-06-05 Ajinomoto Co., Inc. Novel enzyme-treated protein-containing food, and methods for producing the same
CN1676003A (zh) * 2004-04-01 2005-10-05 诺和酶股份有限公司 加入酶制备面团或面团做的蒸制食品的方法
JP4475276B2 (ja) * 2004-04-05 2010-06-09 味の素株式会社 澱粉含有食品の物性改良方法及び物性改良剤
JP4862759B2 (ja) * 2006-06-30 2012-01-25 味の素株式会社 澱粉含有食品の製造方法及び澱粉含有食品改質用の酵素製剤
JP2006345870A (ja) * 2006-08-11 2006-12-28 Toyama Univ ストレスの判定方法
KR101596682B1 (ko) * 2008-09-25 2016-02-23 아지노모토 가부시키가이샤 미반 식품의 제조 방법 및 미반 식품 개질용 효소 제제

Also Published As

Publication number Publication date
KR20110116128A (ko) 2011-10-25
WO2010090337A1 (ja) 2010-08-12
JPWO2010090337A1 (ja) 2012-08-09
EP2394518B1 (en) 2017-03-22
CN102307487B (zh) 2013-04-24
EP2394518A1 (en) 2011-12-14
BRPI1007150B1 (pt) 2021-10-13
KR101696623B1 (ko) 2017-01-16
BRPI1007150A2 (pt) 2020-08-18
JP5672010B2 (ja) 2015-02-18
US20120009298A1 (en) 2012-01-12
ES2625627T3 (es) 2017-07-20
PL2394518T3 (pl) 2017-09-29
TW201036549A (en) 2010-10-16
CN102307487A (zh) 2012-01-04
EP2394518A4 (en) 2012-08-01
TWI446875B (zh) 2014-08-01

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