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Patent Searching and Data


Title:
MANUFACTURING METHOD FOR FOOD PRODUCT, FOOD PRODUCT, AND TEXTURE IMPROVING AGENT FOR FOOD PRODUCT
Document Type and Number:
WIPO Patent Application WO/2014/162618
Kind Code:
A1
Abstract:
The problem addressed by the present invention is providing technology for improving melting in the mouth and chewing sensation while maintaining the softness and springy sensation of a starch-based food product. The texture of a food product that includes starch is improved by adding a specific amylolytic enzyme.

Inventors:
MORIYAMA, Yuichiro (30, Tajima, Fuji-sh, Shizuoka 30, 〒4178530, JP)
TAKAGI, Hiroki (30, Tajima, Fuji-sh, Shizuoka 30, 〒4178530, JP)
YAMAMOTO, Raiki (30, Tajima, Fuji-sh, Shizuoka 30, 〒4178530, JP)
TAKADA, Masayasu (30, Tajima, Fuji-sh, Shizuoka 30, 〒4178530, JP)
Application Number:
JP2013/066197
Publication Date:
October 09, 2014
Filing Date:
June 12, 2013
Export Citation:
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Assignee:
NIHON SHOKUHIN KAKO CO., LTD. (6-5 Marunouchi 1-chome, Chiyoda-ku Tokyo, 05, 〒1000005, JP)
International Classes:
A21D2/00; A21D2/26; A21D8/04; A21D13/00; A21D13/08
Foreign References:
JP2008543322A2008-12-04
JP2006340653A2006-12-21
JP2011522545A2011-08-04
JP2007332277A2007-12-27
JP2008142016A2008-06-26
JPH11192052A1999-07-21
JP2003504456A2003-02-04
Other References:
TAHIR, R. ET AL.: "Study of the structure and properties of native and hydrothermally processed wild-type, lam and r variant pea starches that affect amylolysis of these starches", BIOMACROMOLECULES, vol. 12, 2011, pages 123 - 133
Attorney, Agent or Firm:
ONO, Shinjiro et al. (YUASA AND HARA, Section 206 New Ohtemachi Bldg., 2-1, Ohtemachi 2-chome, Chiyoda-k, Tokyo 04, 〒1000004, JP)
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