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 (JP)
TAKAGI HIROKI (JP)
YAMAMOTO RAIKI (JP)
TAKADA MASAYASU (JP)
TAKAGI HIROKI (JP)
YAMAMOTO RAIKI (JP)
TAKADA MASAYASU (JP)
Application Number:
PCT/JP2013/066197
Publication Date:
October 09, 2014
Filing Date:
June 12, 2013
Export Citation:
Assignee:
JAPAN MAIZE PROD (JP)
International Classes:
A21D2/00; A21D2/26; A21D8/04; A21D13/00; A21D13/08; A23L7/10; A23L7/104; A23L7/109; A23L29/00
Foreign References:
| JP2008543322A | 2008-12-04 | |||
| JP2006340653A | 2006-12-21 | |||
| JP2011522545A | 2011-08-04 | |||
| JP2007332277A | 2007-12-27 | |||
| JP2008142016A | 2008-06-26 | |||
| JPH11192052A | 1999-07-21 | |||
| JP2003504456A | 2003-02-04 |
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. (JP)
Ono Shinjiro (JP)
Ono Shinjiro (JP)
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