Provided is a packing material including: a body sheet for wrapping an article therein; at least one first tape attached to the body sheet; and at least two second tapes attached to the body sheet. When a longitudinal direction of the at least one first tape is defined as a first direction, each of the at least two second tapes is disposed to have its longitudinal side coinciding with the first direction. The at least two second tapes are disposed away from each other in a second direction crossing the first direction. The at least one first tape is disposed between the at least two second tapes in the second direction, and disposed away in the second direction from each of the at least two second tapes.
B65D 65/14 - Wrappers or flexible covers with areas coated with adhesive
B65D 65/10 - Wrappers or flexible covers rectangular
B65D 75/20 - Articles or materials wholly enclosed in single sheets or wrapper blanks in sheets or blanks doubled around contents and having their opposed free margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding
The present invention addresses the problem of developing a food like animal adipose tissue by using a vegetable-derived material. According to the present invention, a food like animal adipose tissue can be obtained by blending rice flour, vegetable protein, and oil and fat.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Meat-based, fish-based, fruit-based, vegetable-based,
bean-based or nut-based snacks; edible oils and fats;
soybean oil for food; corn oil for food; rape oil for food;
canola oil for food; sunflower oil for food; olive oil for
food; palm oil for food; sesame oil; vegetable oils for
food; processed oils and fats for food; milk products; meat;
eggs; frozen vegetables; frozen fruits; processed meat
products; processed seafood products; frozen processed
vegetables and frozen processed fruits; abura-age [pieces of
fried tofu]; soya milk; processed eggs; curry stew, stew and
soup mixes; dried flakes of laver for sprinkling on rice in
hot water [ochazuke-nori]; preserved pulses. Binding agents for ice cream; meat tenderizers for culinary
purposes; tea; coffee; cocoa; sweets, confectionery and
snacks other than meat-based, fish-based, fruit-based,
vegetable-based, bean-based or nut-based; bread, sandwiches;
steamed buns stuffed with minced meat [chuka-manjuh];
hamburgers; pizzas; hot dog sandwiches; meat pies; sugar;
fructose for culinary purposes; glucose for culinary
purposes; powdered starch syrup for culinary purposes;
starch syrup for culinary purposes; seasonings; spices; ice
cream mixes; sherbet mixes; processed grains; spaghetti
noodles; pasta; macaroni; noodles; breadcrumbs; cake dough;
cereal preparations; Chinese stuffed dumplings [gyoza,
cooked]; Chinese steamed dumplings [shumai, cooked];
okonomiyaki [Japanese savory pancakes]; fried balls of
batter mix with small pieces of octopus (takoyaki); boxed
lunches consisting of rice, with added meat, fish or
vegetables; ravioli; baking-powder; instant confectionery
mixes; pancake mixes; pasta sauce; wheat germ for human
consumption; gluten prepared as foodstuff; flours; wheat
flour; tempura batter mix; rice flour for food; soya flour;
batter mixes for okonomiyaki [Japanese savory pancakes];
batter mixes for takoyaki [Japanese fried balls of batter
mix with small pieces of octopus]; karaage powder [wheat
flour mix for making karaage [Japanese fried chicken]];
wholemeal flour.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Edible oils and fats; soy bean oil for food; rape oil for food; canola oil for food; sunflower oil for food; olive oil for food; palm oil for food; sesame oil; processed oils and fats for food; preserved soybeans; textured soy protein for use as an extender or meat substitute.
(2) Glucose for culinary purposes; powdered starch syrup; maltose for food; natural sweetener; isomerized glucose syrup; processed grains; spaghetti; macaroni; pasta; noodles; frozen confectionery dough; frozen cookie dough; frozen pie dough; instant confectionery mixes; instant doughnut mixes; instant pancake mixes; pancake mixes; cookie mixes; cake powder; pasta sauce; gluten additives for culinary purposes; flour; wheat flour; semolina; corn starch [for food]; tempura batter mix; karaage powder [wheat flour mix for making karaage [Japanese fried chicken]]; batter mix for fried foods; batter mixes for okonomiyaki [Japanese savoury pancakes]; batter mixes for takoyaki [Japanese fried balls of batter mix with small pieces of octopus]; starch for food; bread; taiyaki [Japanese fish-shaped cakes with various fillings]; imagawayaki [Japanese round-shaped cakes with various fillings]; pies; Danish pastries; pizzas; doughnuts; Chinese stuffed dumplings; fried balls of batter mix with small pieces of octopus [takoyaki]; ravioli; won tons; okonomiyaki [Japanese savoury pancakes].
7.
OIL-IN-WATER TYPE EMULSION COMPOSITION, AND COSMETIC USING SAME
Provided is an oil-in-water type emulsion composition for cosmetics that is capable of reducing the usage of synthetic additives such as a synthetic emulsifier, a synthetic thickener and a synthetic texture improving agent. The present technology provides an oil-in-water type emulsion composition containing a starch decomposition product that contains 32% or more of a component having a glucose polymerization degree (DP) of 8-19 and 30% or less of a component having a glucose polymerization degree (DP) of 20 or more, water, and an oily component, wherein the ratio of the starch decomposition product to water is 0.05 or more.
The purpose of the present invention is to provide a technique capable of improving the physical properties of an oil-in-water emulsion composition without the use of any protein or gelling agent. The present technique provides an oil-in-water emulsion composition which contains a starch decomposition product formed from 32% or more of a content having a glucose polymerization degree (DP) of 8 to 19 and 30% or less of a content having a glucose polymerization degree (DP) of 20 or higher, water, and fats and oils, wherein starch decomposition product/water = 0.3 to less than 0.7. The oil-in-water emulsion composition used in this technique can be suitably used for food items.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
Provided is a heated food packing material including a sheet-like body capable of wrapping a food to be heated; and a penetrating part penetrating the sheet-like body. The heated food packing material is configured to be used for heating the food wrapped therein in such a manner that one surface of the sheet-like body faces outside. The heated food packing material further includes a sheet-like covering part disposed to cover the penetrating part and configured to allow water vapor to pass therethrough.
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
B65D 65/10 - Wrappers or flexible covers rectangular
B65D 65/40 - Applications of laminates for particular packaging purposes
B32B 3/26 - Layered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shapeLayered products comprising a layer having particular features of form characterised by a particular shape of the outline of the cross-section of a continuous layerLayered products comprising a layer with external or internal discontinuities or unevennesses, or a layer of non-planar shapeLayered products comprising a layer having particular features of form characterised by a layer with cavities or internal voids
B32B 5/02 - Layered products characterised by the non-homogeneity or physical structure of a layer characterised by structural features of a layer comprising fibres or filaments
Provided is a packing material for packing a packing object, and includes: a sheet having an opening area that is surrounded by a cut line; and a label fixed to the opening area. The opening area is configured to be separable from the sheet by breaking the cut line by pulling the label in a direction in which the label is separated from the sheet.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Fruit-based, vegetable-based, bean-based or nut-based
snacks; edible oils and fats; olive oil for food; corn oil
for food; soybean oil for food; rape oil for food; sunflower
oil for food; processed oils and fats for food; powdered
oils and fats for food; meat; eggs; frozen vegetables;
frozen fruits; processed meat products; frozen processed
meat products; processed seafood products; croquettes; corn
dogs; karaage [Japanese fried chicken]; fried chicken;
chicken nuggets; tonkatsu [Japanese deep fried pork cutlet];
fried shrimp; seafood tempura; processed vegetables and
fruits; meat substitutes; soya patties; processed eggs;
pre-cooked curry stew, stew and soup mixes; preserved
pulses; processed legumes; preserved beans; preserved
soybeans; albumen for culinary purposes; protein-based meat
substitutes; textured vegetable protein for use as a meat
extender; formed textured vegetable protein for use as a
meat substitute; meat extenders in the nature of textured
vegetable protein; meat extenders in the nature of unformed
textured vegetable protein; textured soy protein for use as
a meat extender; formed textured soy protein for use as a
meat substitute; meat extenders in the nature of textured
soy protein; meat extenders in the nature of unformed soy
protein; textured pea protein for use as a meat extender;
formed textured pea protein for use as a meat substitute;
meat extenders in the nature of textured pea protein; meat
extenders in the nature of unformed pea protein; protein
enriched meat-based, fish-based, fruit-based or
vegetable-based foodstuffs for human consumption. Sweets, chocolate-based and custard-based desserts, and
cereal-based and rice-based snacks, other than fruit-based,
vegetable-based, bean-based or nut-based; confectionery;
cakes; pancakes; biscuits; cookies; crackers; taiyaki
[Japanese fish-shaped cakes with various fillings];
imagawayaki [Japanese round-shaped cakes with various
fillings]; bread and buns; croissants; pies; danish
pastries; doughnuts; sandwiches; steamed buns stuffed with
minced meat [Chuka-manjuh]; hamburgers [sandwiches]; pizzas;
hot dog sandwiches; meat pies; glutinous starch syrup
[Mizu-ame] [confectionery]; cereal-based snack food;
seasonings [other than spices]; sugar; fructose for culinary
purposes; glucose for culinary purposes; maltose for
culinary purposes; powdered starch syrup for culinary
purposes; starch syrup for culinary purposes; glucose for
culinary purposes; processed grains; noodles; soba noodles;
spaghetti; macaroni; pasta; breadcrumbs; bread flour; sweet
pastry dough; cake batter; cake dough; dough; bread dough;
pastry shells; pastry dough; cookie dough; cereal
preparations; savoury pancakes; okonomiyaki [Japanese
savoury pancakes]; spring rolls; won tons; Chinese stuffed
dumplings [Gyoza, cooked]; Chinese steamed dumplings
[Shumai, cooked]; fried balls of batter mix with small
pieces of octopus [Takoyaki]; ravioli; instant confectionery
mixes; instant pancake mixes; pancake mixes; instant
doughnut mixes; bread mixes; pizza dough mix; cookie mixes;
cake powder; pasta sauce; wheat germ for human consumption;
gluten additives for culinary purposes; gluten prepared as
foodstuff; flour; corn starch for food; wheat flour for
food; rice flour for food; barley flour for food; savory
pancake mixes; batter mixes for okonomiyaki [Japanese savory
pancakes]; tempura batter mix; batter mixes for takoyaki
[Japanese fried balls of batter mix with small pieces of
octopus]; karaage powder [wheat flour mix for making karaage
[Japanese fried chicken]]; wheat flour; flour; starch for
food; semolina; soya flour; corn flour; batter mixes.
12.
MODIFIER, COMPOSITION FOR MODIFICATION CONTAINING THE MODIFIER, FOOD OR BEVERAGE, PHARMACEUTICAL PRODUCT, COSMETIC PRODUCT, INDUSTRIAL PRODUCT, FEED, MEDIUM, OR FERTILIZER USING THE SAME, AND METHOD FOR MODIFYING THESE PRODUCTS
Provided is a novel application of a starch decomposition product. The present technology provides a modifier that includes a starch decomposition product in which the content with a glucose polymerization degree (DP) of 8 to 19 is 32% or more, and the content with a glucose polymerization degree (DP) of 20 or more is 30% or less, and is configured to partially or completely crystallize the starch decomposition product together with raw materials of a target product, thereby modifying qualities of the target product. The modifier used in the present technology can modify qualities of a target product, such as humidity resistance, solidifying properties, gelling properties, shape retainability, plasticity, whiteness, water separation resistance, oil separation resistance, mouthfeel, tactile sensation, aftertaste, creaming properties, heat resistance, thickening properties, and aging resistance.
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
C05F 5/00 - Fertilisers from distillery wastes, molasses, vinasses, sugar plant, or similar wastes or residues
C05F 17/20 - Preparation of fertilisers characterised by biological or biochemical treatment steps, e.g. composting or fermentation using specific microorganisms or substances, e.g. enzymes, for activating or stimulating the treatment
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
Provided is an oil-in-water-type emulsion composition which has less changes in viscosity during production and storage stages and thus has stable quality. The present technology provides an oil-in-water-type emulsion composition containing: a starch decomposition product containing at least 32% of a content having a glucose polymerization degree (DP) of 8-19 and at most 30% of a content having a glucose polymerization degree (DP) of 20 or more; water; and an oil and fat, wherein the starch decomposition product/water is 0.7-1.6. The oil-in-water-type emulsion composition used in the present technology can be suitably used in food.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The present invention addresses the problem of providing a wheat flour for a fried food product. The improved wheat flour of the present invention is characterized by having the following properties. (1) Containing a nongelatinized starch; (2) having a wheat total protein content that is 25 mass% or less of acetic acid-soluble protein; (3) having a maximum viscosity as determined by an RVA of 2500 cP or less; and (4) having an amylase digestibility of 60% or greater when the amylase digestibility of untreated wheat flour is 100%.
Provided are flour for a bakery product using dough, a mixture for a bakery product, dough for a bakery product, and a method for producing a bakery product; the flour for a bakery product uses flour originating from hard wheat; dough extensibility can be improved by relaxing the elasticity of the dough for a bakery product; dough formation can be promoted; and the obtained bakery product is substantialicious, crisp, soft, and dissolvable in mouth. The present invention provides flour for producing a bakery product using dough, the flour for a bakery product having the following characteristics. 1) Flour A originating from Australian hard wheat with a protein content of 10.8-14.5% by mass is contained in an amount of more than 0% by mass and 25% by mass or less. 2) The intermediate diameter is 45-90 μm. 3) The amount of damaged starch is 4.0-9.0% by mass. 4) The ash content is 0.35-0.50% by mass. The present invention further provides: a mixture including flour having the above characteristics for producing a bakery product using dough; dough including flour having the above characteristics for producing a bakery product; and a method for producing a bakery product, the method comprising a step of heating the dough for a bakery product according to the present invention.
[Problem] To provide a plastic oil-and-fat composition that exhibits good plasticity in a wide temperature range, has excellent temperature stability, and has a reduced saturated fatty acid content. [Solution] A plastic oil-and-fat composition mainly composed of a liquid oil can be produced by adding 5-30% by mass of a specific polyglycerol fatty acid ester or 2-10% by mass of an extremely hardened oil and 3-12% by mass of the specific polyglycerol fatty acid ester to 70% by mass or more of an oil/fat that is liquid at 20°C, completely melting the materials, and then rapidly cooling and kneading the resulting product.
The purpose of the present invention is to provide a meat-like food product having excellent binding properties during kneading and shaping, excellent handleability, and also excellent appearance after being heated. Provided is a composition for a meat-like food product, the composition comprising at least textured soybean-derived protein, processed starch, and a material containing wheat-derived protein, wherein the content of the processed starch is 3-20 parts by mass per 100 parts by mass of the textured soybean protein, and the content of the material containing the wheat-derived protein is such an amount that the content of the wheat-derived protein in said composition is 0.2-4.5 parts by mass per 100 parts by mass of the textured soybean protein. Also provided are: a meat-like food product comprising said composition; a method for producing a meat-like food product, the method comprising a step for mixing said composition and a meat-like food product raw material; and a method for improving the quality of a meat-like food product, the method comprising a step for adding said composition to a meat-like food product raw material.
A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
19.
MODIFIER, MODIFICATION COMPOSITION COMPRISING SAID MODIFIER, FOOD AND BEVERAGE, DRUG, COSMETIC, INDUSTRIAL PRODUCT, FEED, MEDIUM OR FERTILIZER USING SAME, AND METHOD FOR MODIFYING SAID PRODUCTS
To provide a novel use of a starch decomposition product. The present technique provides a modifier comprising a starch decomposition product in which the content of components with a degree of glucose polymerization (DP) of 8-19 is 32% or more and the content of components with a degree of glucose polymerization (DP) of 20 or higher is 30% or less, wherein the whole or part of the starch decomposition product is crystallized together with a starting material of a subject product to thereby modify the qualities of the subject product. The modifier to be used in the present technique can modify the qualities of a subject product, for example, moisture absorption resistance, solidification properties, gelling properties, shape retention properties, plasticity, whiteness, tolerance to water-separation, tolerance to oil-separation, texture on the tongue, sensation to touch, aftertaste, creaming properties, heat resistance, thickening performance, aging resistance, etc.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
C05G 3/00 - Mixtures of one or more fertilisers with additives not having a specifically fertilising activity
C12N 1/00 - Microorganisms, e.g. protozoaCompositions thereofProcesses of propagating, maintaining or preserving microorganisms or compositions thereofProcesses of preparing or isolating a composition containing a microorganismCulture media therefor
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23L 7/126 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
C12P 19/16 - Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
The purpose of the present invention is to provide a novel crystalline starch degradation product in which the solubility thereof differs depending on temperature. The present invention provides a crystalline starch degradation product in which the content of glucose having a degree of polymerization (DP) of 8-19 is 40% or greater, the content of glucose having a degree of polymerization (DP) of 20 or greater is 55% or less, and the crystallization ratio detected by X-ray diffraction is 1% or greater. Because the properties of the crystalline starch degradation product according to the present invention are such that the crystalline starch degradation product contains components that are insoluble in cold water but dissolves in hot water, it is possible to suitably employ the crystalline starch degradation product in a food/beverage product composition, a food/beverage product, a medicinal product, a cosmetic, an industrial product, feed, a medium, a fertilizer, and so forth.
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
C12N 1/00 - Microorganisms, e.g. protozoaCompositions thereofProcesses of propagating, maintaining or preserving microorganisms or compositions thereofProcesses of preparing or isolating a composition containing a microorganismCulture media therefor
C12P 19/16 - Preparation of compounds containing saccharide radicals produced by the action of an alpha-1, 6-glucosidase, e.g. amylose, debranched amylopectin
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
31 - Agricultural products; live animals
Goods & Services
Chemical additives for use in the manufacture of food;
dextrin; artificial sweeteners; flour and starch for
industrial purposes; starch for industrial purposes. Dietary supplements for humans; nutritional supplements;
edible oil supplements in the form of capsules; dietary
supplements for animals. Edible oils and fats; soy bean oil; corn oil; rape oil for
food; canola oil for food; sunflower oil for food; olive oil
for food; palm oil for food; sesame oil; processed oils and
fats for food; preserved soybeans; protein for use as a food
additive; textured soy protein for use as an extender or
meat substitute. Glucose for culinary purposes; powdered starch syrup; starch
syrup for food; maltose for food; oligosaccharide for food;
natural sweetener; isomerized glucose syrup; processed
grains; spaghetti; macaroni; pasta; noodles; frozen bread
dough; frozen confectionery dough; frozen cookie dough;
frozen pie dough; instant confectionery mixes; instant
doughnut mixes; instant pancake mixes; pancake mixes; cookie
mixes; cake powder; pasta sauce; gluten for food; flour;
wheat flour; wholemeal flour; semolina; corn starch [for
food]; tempura batter mix; karaage powder [wheat flour mix
for making karaage [Japanese fried chicken]]; batter mix for
fried foods; batter mixes for okonomiyaki [Japanese savoury
pancakes]; batter mixes for takoyaki [Japanese fried balls
of batter mix with small pieces of octopus]; starch for
food; confectionery; bread; taiyaki [Japanese fish-shaped
cakes with various fillings]; imagawayaki [Japanese
round-shaped cakes with various fillings]; pies; Danish
pastries; pizzas; doughnuts; glutinous starch syrup
[mizu-ame] [confectionery]; Chinese stuffed dumplings; fried
balls of batter mix with small pieces of octopus [takoyaki];
ravioli; won tons; okonomiyaki [Japanese savoury pancakes]. Soya bean meal for animal consumption; cakes of soy and
cereal residue for animal consumption; rapeseed meal for
animal consumption; animal foodstuffs.
The present invention addresses the problem of providing a novel α-glucosidase which has high heat resistance and is highly active in producing a saccharide having consecutive α-1,6 bonds. This α-glucosidase was discovered from Aspergillus sojae, which is a species of bacteria belonging to the genus Aspergillus. The α-glucosidase was found to act on various α-type oligosaccharides and α-type polysaccharides and is highly active in producing saccharides having consecutive α-1,6 bonds. Furthermore, the α-glucosidase was found to exhibit high heat resistance in that 90% or more of activity remains after being stored for one hour at 50˚C.
Provided is a use of an α-glycosidase capable of acting on a saccharide selected from the group consisting of α-type oligosaccharides and α-type polysaccharides to produce a saccharide having contiguous α-1,6 bonds in the production of a food or a beverage by processing a polysaccharide-containing raw material. Also provided are: a method for improving a food or a beverage, said method comprising using the α-glycosidase; and an improving agent for a food or a beverage, said improving agent comprising the α-glycosidase. It is found that an α-glycosidase occurring in Aspergillus sojae, which is one of bacteria belonging to the genus Aspergillus, has a high activity of producing a saccharide having contiguous α-1,6 bonds, it is also found that a food or a beverage each produced using the α-glycosidase is good in texture even when cold and the texture of the food or the beverage can be kept good during storage, and it is also found that the α-glycosidase has high heat resistance.
A23L 1/105 - Fermentation of farinaceous cereal or cereal material; Addition of enzymes or micro-organisms (A23L 1/16, A23L 1/185, A23L 1/238 take precedence);;
C12N 9/24 - Hydrolases (3.) acting on glycosyl compounds (3.2)
HARDENING INHIBITOR FOR BAKED GOODS, METHOD FOR INHIBITING HARDENING OF BAKED GOODS, METHOD FOR MANUFACTURING BAKED GOODS, MIX FLOUR FOR BAKED GOODS, AND BAKED GOODS
Provided are a hardening inhibitor for baked goods in order to obtain baked goods in which hardening is inhibited, a method for inhibiting hardening of baked goods, a method for manufacturing baked goods, and a mix flour for baked goods; also provided are baked goods in which hardening is effectively inhibited using said inihibitor, methods, and flour. The present technique provides: a hardening inhibitor for baked goods containing starch having a damage degree of 15% or more as an active ingredient; a method for inhibiting hardening of baked goods in which starch having a damage degree of 15% or more is blended to manufacture bread; a method for manufacturing baked goods into which rice starch with a damage degree of 15% or more is blended; a mix flour for goods containing at least 0.2% by mass of starch having a damage degree of 15% or more to 100% by mass of the total weight of flour and the starch having a damage degree of 15% or more; and baked goods into which starch having a damage degree of 15% or more is blended.
The purpose of the present invention is to provide a technique by which high-quality doughnuts can be easily and stably produced. This doughnut dough has a multilayer structure comprising layers of doughy dough and layers of pasty dough. Use of the doughnut dough makes it possible to produce a doughnut which feels especially soft in the mouth and is voluminous. The doughnut dough can be frozen, and the frozen dough can be directly deep-fried. Thus, it becomes possible to easily and stably produce high-quality doughnuts.
Provided is an excellent composition for dough-based foods, said excellent composition being capable of yielding goods which suffer from little deterioration of mouthfeel. The excellent composition is selected from the group consisting of (a) a composition which contains wheat flour and an emulsifying agent, (b) a composition which contains wheat flour and an animal and/or vegetable protein, (c) a composition which contains wheat flour and β-starch and (d) a composition which contains wheat flour and oil or fat. The excellent composition can yield excellent dough-based foods. Examples of the dough-based foods include bakery goods, confectionary goods, baked bread products, fried products, products reheated in a microwave oven, white baked breads, chewy goods, steamed goods, cakes, confectionary products baked on a hot plate, and snack foods.
The purpose of the invention is to provide a batter composition capable of improving the mouthfeel of cooked food in a simple and stable manner. The present invention provides a batter composition containing at least: (A) wheat flour and/or starch (including processed starch), as a requirement; and (B) at least one ingredient selected from a thickener, a sugar, a leavening agent, and a grain flour other than wheat flour and starch (including processed starch). Using this batter composition makes it possible to improve the mouthfeel of cooked food in a simple and stable manner.
The purpose of the present invention is to provide bread crumbs for microwave cooking which enable microwave cooked food having a texture close to deep-fried food to be obtained, and provide a bread crumb mix for microwave cooking which includes the bread crumbs, and a method for manufacturing deep-fried breaded cutlet-like food that is microwave cooked using the bread crumb mix. Provided are: bread crumbs for microwave cooking which are obtained by mixing and fermenting soybean protein and gluten; a bread crumb mix for microwave cooking which includes the bread crumbs and albumen powder; and a method for manufacturing deep-fried breaded cutlet-like food that is microwave cooked using the bread crumb mix. Consequently, it becomes possible to provide microwave cooked food having a texture close to deep-fried food, and excellent melt-in-mouth feeling of batter and crispiness of the batter.
A23L 1/176 - Farinaceous granules for dressing meat, fish or the like
A23L 1/48 - Food compositions or treatment thereof not covered by the preceding subgroups
30.
HARDENING INHIBITOR FOR BAKED GOOD, METHOD FOR INHIBITING HARDENING OF BAKED GOOD, METHOD FOR PRODUCING BAKED GOOD, MIX FLOUR FOR BAKED GOOD, AND BAKED GOOD
The present invention provides a hardening inhibitor for a baked good, a method for inhibiting hardening of a baked good, a method for producing a baked good, and a mix flour for a baked good, for obtaining a baked good in which hardening is inhibited, and furthermore provides a baked good in which hardening is satisfactorily inhibited by the present invention. A hardening inhibitor for a baked good, having as an active ingredient rice flour in which the damaged starch content is at least 15% by mass; a hardening inhibitor for a baked good, having as an active ingredient rice flour in which the damaged starch content is more than 30% by mass; a method for inhibiting hardening in a baked good, comprising producing a baked good by blending rice flour having a damaged starch content of at least 15% by mass; a method for producing a baked good, comprising blending rice flour having a damaged starch content of at least 15% by mass; a mix flour for a baked good, containing, 0.01-15 parts by mass of rice flour having a damaged starch content of at least 15% by mass with respect to 100 parts by mass of wheat flour; and a baked good in which is blended rice flour having a damaged starch content of at least 15% by mass.
The purpose of the present invention is to improve the taste of microwave oven-cooked chicken and provide microwave oven-cooked chicken having improved taste. A composition for improving the taste of microwave oven-cooked chicken, said composition comprising a seasoning for imparting roasted taste and one or more kinds of secondary materials which are selected from among saccharides, glutamic acid and spices and at least comprise a saccharide; use of the aforesaid composition for improving the taste of microwave oven-cooked chicken; a method for improving the taste of microwave oven-cooked chicken, said method comprising contacting the aforesaid composition with chicken, and cooking the chicken having been contacted therewith in a microwave oven; and a method for producing microwave oven-cooked chicken having improved taste, said method comprising contacting the aforesaid composition with chicken, and cooking the chicken having been contacted therewith in a microwave oven.
Problem: To provide a method for producing palm oil capable of suppressing the production of a 3-monochloropropane-1,2-diol fatty acid ester at a low cost. Solution: A method for producing crude palm oil in which free chlorine has been removed, characterized by comprising a step of removing free chlorine from squeezed oil after squeezing in an oil-squeezing step and/or crude palm oil before purification in a purification step. The step of removing free chlorine is a step of washing with water once or more. Crude palm oil in which the amount of free chlorine has been reduced to 2 ppm or less by the production method. Purified palm oil containing a 3-monochloropropane-1,2-diol fatty acid ester in an amount of 1 mg/kg or less obtained by purifying the crude palm oil.
