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Patent Searching and Data


Title:
METHOD FOR IMPROVING COOKED RICE FOOD PRODUCTS
Document Type and Number:
WIPO Patent Application WO/2022/131207
Kind Code:
A1
Abstract:
Provided is an art for improving cooked rice food products. Cooked rice food products are improved by the use of the following component (A): (A) α-amylase derived from Bacillus licheniformis.

Inventors:
NAKAJIMA KEI (JP)
ITO TAKAHIRO (JP)
OOHASHI WAKAKO (JP)
Application Number:
PCT/JP2021/045811
Publication Date:
June 23, 2022
Filing Date:
December 13, 2021
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Assignee:
AJINOMOTO KK (JP)
International Classes:
A23L7/10
Foreign References:
JP2019024368A2019-02-21
JP2020141606A2020-09-10
JP2020099295A2020-07-02
JP2015181412A2015-10-22
JP2005341942A2005-12-15
Other References:
ANONYMOUS: "Development and Application of an Enzyme", FOOD PROCESSING AND INGREDIENTS, vol. 24, no. 12, 1 December 1989 (1989-12-01), JP , pages 78 - 85, XP009537599, ISSN: 0911-3932
Attorney, Agent or Firm:
IP FIRM SHUWA (JP)
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