Provided is a composition containing nanoparticles, nanorods, and nanowires that do not essentially require a carrier such as a substrate. The composition contains nanoparticles, nanorods, and nanowires, and the nanoparticles, the nanorods, and the nanowires are each formed of at least one of Si or SiO.
Provided is a pneumatic classifier that has a smaller classification point. This pneumatic classifier has: a casing having a ceiling wall and an annular wall provided so as to be continuous with the outer edge of the ceiling wall; a classification plate disposed such that a surface thereof faces the ceiling wall of the casing; a classification chamber formed between the ceiling wall of the casing and the surface of the classification plate; a gas supply unit for supplying a gas into the classification chamber to generate a swirling flow; a gas suction unit for suctioning the gas in the classification chamber from the outer edge of the classification chamber; a raw material supply unit for supplying raw material powder to the swirling flow generated in the classification chamber; a fine powder discharge port provided in a center part of one of the surface of the classification plate and the ceiling wall of the casing forming the classification chamber; and a coarse powder discharge port that is open along the outer periphery of the classification chamber on either side of the ceiling wall and the surface of the classification plate facing the ceiling wall.
A method for manufacturing instant noodles to be reconstituted with water. The method includes preparing raw noodle strings each having a thickness of 1.25 mm or less from a raw material powder containing wheat flour and one or more kinds of glutinous starch selected from the group consisting of glutinous potato starch and glutinous tapioca starch. A mass ratio of the wheat flour and the glutinous starch in the raw material powder is from 90:10 to 15:85, and the raw noodle strings contain 0.25 to 10 parts by mass of egg white in terms of dry mass based on 100 parts by mass of the total amount of the wheat flour and the glutinous starch.
The present invention provides a method for determining the onset possibility or disease activity of IgA nephropathy by means of blood-mediated liquid biopsy, in addition to highly invasive renal biopsy and conventionally used proteinuria or hematuria. The present invention provides a method for determining the onset possibility or disease activity of IgA nephropathy in a test animal, the method comprising (a) a step for measuring an IgA nephropathy marker protein contained in an IgA immune complex in a blood sample collected from the test animal, and (b) a step for determining the onset possibility or disease activity of IgA nephropathy in the test animal on the basis of the amount of the IgA nephropathy marker protein measured in step (a), wherein the IgA nephropathy marker protein is a protein which is contained in the IgA immune complex, and with which the amount of the IgA nephropathy marker protein contained in the IgA immune complex in an IgA nephropathy patient group is greater than the amount contained in the IgA immune complex of a healthy subject group.
A linear meat-like food according to the present invention contains a plant protein and has a water content of at least 40 mass% and a thickness of 0.1-2.5 mm. One embodiment of the linear meat-like food according to the present invention is obtained by extrusion-molding materials including the plant protein. A meat-like food according to the present invention contains a closely integrated product of the linear meat-like food according to the present invention. A method for producing a meat-like food according to the present invention includes a close integration step for closely integrating materials including the linear meat-like food. In the close integration step, the materials are vacuum-packaged.
A fatty-oil-coated powdered sugar of the present invention is obtained by mixing a fatty-oil-coated powdered sugar, in which a fatty oil has adhered to the surface of a powdered sugar, and an edible powder, other than the fatty-oil-coated powdered sugar, having a median diameter of 20-300 μm. The content of the edible powder is 1-50 parts by mass with respect to 100 parts by mass of the fatty-oil-coated powdered sugar. A production method according to the present invention is for producing a powder composition in which a fatty-oil-coated powdered sugar, in which a fatty oil has adhered to the surface of a powdered sugar, and an edible powder, other than the fatty-oil-coated powdered sugar, having a median diameter of 20-300 μm are mixed, the method having a step for mixing the fatty-oil-coated powdered sugar and the edible powder.
Provided are: fine copper particles usable for die attach (die bonding) and the like and having excellent heat dissipation properties; and a method for producing the fine copper particles. The fine copper particles have a coating layer made of a glycol or a glycol polymer. The glycol or glycol polymer preferably has a molecular weight of 300 or less. The fine copper particles have a particle diameter, as determined by the BET method, of 20-400 nm.
Provided are a copper fine particle with excellent oxidation inhibition in a room temperature atmosphere and in an environment with moisture, and a copper fine particle production method for producing a copper fine particle by a simple method. The surface of the copper fine particle is coated with terpineol and dodecylamine, and the particle diameter measured by the BET method is 10-100 nm. The copper fine particle production method comprises: a step of supplying a carrier gas in which copper powder is dispersed, into a thermal plasma flame and then supplying a cooling gas to the terminal portion of the thermal plasma flame to produce a fine particle body; and a step of supplying a surface treatment agent containing terpineol and dodecylamine to the fine particle body in a temperature range in which the surface treatment agent is not modified.
A method for producing processed starch according to the present invention comprises: (1) a pH adjustment step for adding an alkali agent to a slurry that contains starch and water in order to adjust the pH of the slurry to 10-12; and (2) a reaction step for adding 2.5-15 mass% of sodium trimetaphosphate, in terms of the dry mass of the starch in the slurry, to the slurry after the pH adjustment step has been carried out and reacting the mixture. Before the reaction step, 2.5-20 mass%, in terms of the dry mass of the starch in the slurry, of one or more swelling modifiers selected from sodium chloride, sodium sulfate, and potassium chloride may be added to the slurry after the pH adjustment step has been carried out.
Provided are silver microparticles that exhibit suppressed volumetric shrinkage and high conductivity. The particle size of the silver microparticles, as measured by the BET method, is 0.1-1 μm, and after being fired in the form of pellets in an atmosphere at a temperature of 150℃ for one hour, the volume resistivity of the silver microparticles is no more than 10 μΩ·cm and the volumetric shrinkage ratio thereof is less than 5%.
B22F 9/12 - Making metallic powder or suspensions thereof; Apparatus or devices specially adapted therefor using physical processes starting from gaseous material
B22F 9/14 - Making metallic powder or suspensions thereof; Apparatus or devices specially adapted therefor using physical processes using electric discharge
Provided is a powder containing crystalline boron oxide particles. Also provided is a production method capable of producing, easily with less steps, a powder containing crystalline boron oxide particles. This powder includes crystalline boron oxide particles having a degree of crystallinity of 20-100%. This production method for producing a powder including crystallized boron oxide particles comprises: a step for supplying, into a thermal plasma flame, a carrier gas in which a powder of boron oxide is dispersed; and a step for supplying a cooling gas to the terminal end of the thermal plasma flame to generate boron oxide particles.
A screen plate for screen printing is provided with a plate frame, a supporting body screen having an outer peripheral part fixed to the plate frame, and a printing screen having an outer peripheral part fixed to the supporting body screen. The supporting body screen is made of an n/m twilled weave textile, wherein n and m independently represent an integer of 2 or more. The screen plate has excellent printing accuracy.
A cooling die 12 for producing a meat-like food, the cooling die 12: being disposed downstream in the extrusion direction X of an extruder 31 which extrudes an introduced protein raw material as an extrudate 33 containing an oriented fibrous texture; having therein a flow channel 14 through which the extrudate 33 moves; and cooling the extrudate 33 moving through the flow channel 14. In the cooling die 12: a loosening part 39 is disposed in a part of the flow channel 14 in the direction X along which the extrudate 33 moves; the loosening part 39 has a plurality of through holes 32, the through holes 32 occupying at least a part of a cross-section of the flow channel 14 in the direction orthogonal to the moving direction X and penetrating through the loosening part 39 in the moving direction X; and the extrudate 33 is loosened by passing through the plurality of through holes 32.
Dried pasta contains 5 parts by mass or more and 40 parts by mass or less of bran derived from white wheat, which is common wheat, in 100 parts by mass of a flour ingredient. It is preferable that the dried pasta further contains 50 parts by mass or more and 95 parts by mass or less of pulverized durum wheat in 100 parts by mass of the flour ingredient. It is also preferable that the white wheat is at least one of Australian Standard White and Western White. It is also preferable that the bran derived from the white wheat has been heat-treated. It is also preferable that the dried pasta has a noodle strand shape.
[Problem] To provide a woven fabric that has little variation in acoustic characteristics and thus effectively prevents sound leakage or external noise entry, when used as a woven fabric for speaker, earphone, etc. back-pressure adjustment. [Solution] Provided is a woven fabric constituted of warp and weft, the woven fabric being characterized in that the airflow resistance is 0.3 kPa∙s/m to 5 kPa∙s/m and that the tolerance of the airflow resistance is no more than ±10%. The woven fabric is also characterized in that at least one of the warp and the weft is a multifilament thread. The woven fabric is further characterized in that the multifilament thread is untwisted thread that is free of twisting.
D03D 1/00 - Woven fabrics designed to make specified articles
D03D 15/37 - Woven fabrics characterised by the material, structure or properties of the fibres, filaments, yarns, threads or other warp or weft elements used characterised by the structure of the fibres or filaments with specific cross-section or surface shape
D03D 15/41 - Woven fabrics characterised by the material, structure or properties of the fibres, filaments, yarns, threads or other warp or weft elements used characterised by the structure of the yarns or threads with specific twist
G10K 11/16 - Methods or devices for protecting against, or for damping, noise or other acoustic waves in general
H04R 1/28 - Transducer mountings or enclosures designed for specific frequency response; Transducer enclosures modified by provision of mechanical or acoustic impedances, e.g. resonator, damping means
21.
HEMOFILTRATION FILTER AND HEMOFILTRATION FILTER MEMBER
[Problem] To provide a hemofiltration filter that is capable of removing foreign substances such as blood clots and proteins while maintaining a sufficient blood filtration flow rate. [Solution] A mesh-type hemofiltration filter formed of resin fibers, characterized in that: the mesh number is 300 mesh or more; the aperture ratio is 30-50% inclusive; the fiber diameter of the fibers is 10-40 μm inclusive; and the weave pattern is a plain weave or a triple twill diagonal weave.
To provide an antimicrobial/antiviral composition having an excellent immediate effect while the content of monovalent copper compound is low.
To provide an antimicrobial/antiviral composition having an excellent immediate effect while the content of monovalent copper compound is low.
The antimicrobial/antiviral composition includes: a resin; an antimicrobial/antiviral agent containing monovalent copper compound microparticles coated with a dispersant; and a hydrophilic compound that is dispersed in the resin and is immiscible with the resin.
A01N 25/26 - Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests in coated particulate form
Provided are a uricase activator and a uricase activation method which are capable of highly activating uricase. Also provided are a uric acid measurement reagent and a uric acid measurement method which have a wide measurable concentration range. Further provided are a uricase activator comprising hydroxyisourate hydrolase, and a uric acid measurement reagent for use in measuring a uric acid concentration in a sample collected from a living body, comprising uricase and hydroxyisourate.
Provided is a production method for obtaining pyridoxamine phosphate having high coenzyme activity with AST or ALT. For the production of pyridoxamine phosphate, pyridoxal kinase and pyridoxamine are brought into contact in the presence of adenosine triphosphate at a pyridoxamine concentration of 2 mM or more, and reacted until the percentage of pyridoxamine remaining is less than 5%.
This recovery device for a vibration sieve is used to recover on-sieve powder remaining on a top surface of a sieve in a vibration sieve device, and comprises: a hollow shaft that has a hollow interior, that has an axis thereof disposed along the vertical direction, and that is disposed above the sieve located within a plane along a horizontal plane; a nozzle that is attached to the lower end of the hollow shaft, that extends in a radial direction from the hollow shaft, and that has a cavity that has a first suction opening formed in a bottom face thereof and a second suction opening formed in a lateral surface located distal in the radial direction and that is in communication with the hollow interior of the hollow shaft; a suction unit which suctions air in the cavity of the nozzle and in the hollow interior of the hollow shaft; and a suction control unit which performs control so as to cause the suction unit to suction air when the sieve of the vibration sieve device is vibrating.
[Problem] To provide a mesh textile that permits isotropic deformation when an external load acts thereon. [Solution] The mesh textile comprises warp yarns and weft yarns, wherein the warp yarns and the weft yarns have mutually different bend angles at an intersecting portion where the warp yarns and the weft yarns intersect each other. The percentage of the absolute value of the difference between the bend angles of the warp yarns and the weft yarns to an average value of the bend angles of the warp yarns and the weft yarns is less than or equal to 20%. The warp yarns and/or the weft yarns may be composed of synthetic fibers.
D03D 1/00 - Woven fabrics designed to make specified articles
D03D 15/283 - Woven fabrics characterised by the material, structure or properties of the fibres, filaments, yarns, threads or other warp or weft elements used characterised by the material of the fibres or filaments constituting the yarns or threads synthetic polymer-based, e.g. polyamide or polyester fibres
A photocatalytic filter includes a filter substrate, the filter substrate being a porous metal, and a photocatalyst fixed to the filter substrate. When a thickness of the porous metal is t (mm) and an average cell number per inch of the porous metal is C (ppi), a product (t×C) of the thickness t and the average cell number C is from 100 or more to 400 or less.
COMPOUND COMPRISING BETA-NICOTINAMIDE MONONUCLEOTIDE OR PHARMACOLOGICALLY ACCEPTABLE SALT THEREOF, AND METHOD FOR EVALUATING QUALITY AND METHOD FOR ASSESSING ENZYMATIC REACTIVITY OF SAID COMPOUND
A compound includes β-nicotinamide mononucleotide or a pharmacologically acceptable salt thereof. A purity of the compound as measured through HPLC is 95% or higher. A reactivity of the compound with lactate dehydrogenase is 30 units or higher.
TOKYO METROPOLITAN PUBLIC UNIVERSITY CORPORATION (Japan)
THE UNIVERSITY OF TOKYO (Japan)
Inventor
Fukui, Yoko
Jikihara, Youhei
Murayama, Toru
Shishido, Tetsuya
Takei, Takashi
Lin, Mingyue
Wang, Haifeng
Yamaguchi, Kazuya
Abstract
[Problem] The purpose of the present invention is to provide a deodorizing catalyst that can decompose a malodorous substance even at a low temperature of 100° C. or less.
[Problem] The purpose of the present invention is to provide a deodorizing catalyst that can decompose a malodorous substance even at a low temperature of 100° C. or less.
[Solution] A deodorizing catalyst for decomposing a malodorous substance, comprising: manganese oxide wherein the manganese oxide satisfies the following expression (1) and the following expression (2), and the manganese oxide has a maximum intensity peak at a diffraction angle (2θ) of 37±1° in an X-ray diffraction pattern:
[Problem] The purpose of the present invention is to provide a deodorizing catalyst that can decompose a malodorous substance even at a low temperature of 100° C. or less.
[Solution] A deodorizing catalyst for decomposing a malodorous substance, comprising: manganese oxide wherein the manganese oxide satisfies the following expression (1) and the following expression (2), and the manganese oxide has a maximum intensity peak at a diffraction angle (2θ) of 37±1° in an X-ray diffraction pattern:
0
B01J 35/10 - Solids characterised by their surface properties or porosity
A61L 9/02 - Disinfection, sterilisation or deodorisation of air using gaseous or vaporous substances, e.g. ozone using substances evaporated in the air by heating or combustion
[Problem] To provide a novel antibacterial/antiviral resin composition. [Solution] An antibacterial/antiviral resin composition having antibacterial/antiviral properties and containing monovalent copper compound particles as an active ingredient, wherein the L* value in the L*a*b* color system of JIS Z8781-4 is at least 0 and less than 40.
[Problem] To provide an antimicrobial/antiviral resin member that can efficiently inactivate bacteria or viruses attached to a surface. [Solution] The antimicrobial/antiviral resin member is characterized by containing a base body formed of a resin, and an antimicrobial/antiviral agent contained in the base body, and having an electric charge amount of 0 μC/m2or more and less than 7 μC/m2.
C08K 3/11 - Compounds containing metals of Groups 4 to 10 or of Groups 14 to 16 of the Periodic System
D01F 1/02 - Addition of substances to the spinning solution or to the melt
D06M 13/02 - Treating fibres, threads, yarns, fabrics or fibrous goods made from such materials with non-macromolecular organic compounds; Such treatment combined with mechanical treatment with hydrocarbons
Provided are microparticles having excellent plasma resistance and a method for producing microparticles. The microparticles contain SiC and Si, have a particle diameter of 80 mn or less, and demonstrate a weight loss ratio of 9 mass% or less and a hydrophilization degree of 30% or less.
Provided are silver microparticles that exhibit a large volumetric shrinkage and a high conductivity. The particle size of the silver microparticles as measured by BET method is 0.1-1 μm. The volume resistivity and volumetric shrinkage ratio of the silver microparticles after being fired in the form of pellets at a temperature of 100°C for 1 hour in a nitrogen atmosphere are at most 15 μΩ·cm and at least 5%, respectively.
B22F 1/00 - Metallic powder; Treatment of metallic powder, e.g. to facilitate working or to improve properties
B22F 1/05 - Metallic powder characterised by the size or surface area of the particles
B22F 1/102 - Metallic powder coated with organic material
B22F 9/12 - Making metallic powder or suspensions thereof; Apparatus or devices specially adapted therefor using physical processes starting from gaseous material
B22F 9/14 - Making metallic powder or suspensions thereof; Apparatus or devices specially adapted therefor using physical processes using electric discharge
H01B 5/00 - Non-insulated conductors or conductive bodies characterised by their form
39.
SILVER FINE PARTICLE PRODUCTION METHOD AND SILVER FINE PARTICLES
A production method for silver fine particles retain capabilities such as conductivity and make it possible to form wiring at even lower temperatures; and silver fine particles. A silver fine particle production method in which silver powder is used to produce silver fine particles by means of a gas phase method. The silver fine particle production method has a step for supplying an organic acid to the silver fine particles. The gas phase method is, for example, a plasma method or a flame method. The silver fine particles have a surface coating that includes at least a carboxyl group.
B22F 9/12 - Making metallic powder or suspensions thereof; Apparatus or devices specially adapted therefor using physical processes starting from gaseous material
The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition preferably includes, in terms of mass, 10 ppm to 10,000 ppm of the enzyme relative to the total amount of the cereal flour. The cereal flour preferably includes at least one selected from among whole-wheat flour, bran, and other cereal flours having an ash content of 0.7 mass% or higher. The ash content of the cereal flour is preferably 0.5 mass% or higher.
The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition preferably includes, in terms of mass, 10 ppm to 10,000 ppm of the enzyme relative to the total amount of the cereal flour. The cereal flour preferably includes at least one selected from among whole-wheat flour, bran, and other cereal flours having an ash content of 0.7 mass% or higher. The ash content of the cereal flour is preferably 0.5 mass% or higher.
Provided are a method and composition for stabilising nicotinamide adenine dinucleotide (NAD) in a biosample. A sample derived from a subject is brought into contact with nicotinamide and/or nicotinamide derivative to stabilise NAD in the sample.
Provided is a composition including only nanowires for which the presence of a carrier such as a substrate is not a prerequisite. A composition containing only nanowires, the nanowires having a diameter ranging from 1 nm to less than 40 nm and being composed of Si and/or SiO. The nanowires preferably have a length that is at least three times the diameter. The presence of a carrier such as a substrate is not a prerequisite for the nanowires.
Provided is a composition containing nanoparticles, nanorods, and nanowires which do not assume the presence of a carrier such as a substrate. The composition contains nanoparticles, nanorods, and nanowires, and the nanoparticles, nanorods, and nanowires are each composed of at least one among Si and SiO.
A method for manufacturing instant noodles to be reconstituted with water. The method includes preparing raw noodle strings each having a thickness of 1.25 mm or less from a raw material powder containing wheat flour and one or more kinds of glutinous starch selected from the group consisting of glutinous potato starch and glutinous tapioca starch. A mass ratio of the wheat flour and the glutinous starch in the raw material powder is from 90:10 to 15:85, and the raw noodle strings contain 0.25 to 10 parts by mass of egg white in terms of dry mass based on 100 parts by mass of the total amount of the wheat flour and the glutinous starch.
A medium for stem cells according to the present invention contains at least one of carboxymethyl cellulose and polyvinylpyrrolidone as a water-soluble polymer. The content of carboxymethyl cellulose in the medium is preferably such that the final concentration thereof is 0.001 μg/mL to 1 mg/mL. The content of polyvinylpyrrolidone in the medium is preferably such that the final concentration thereof is 0.05 μg/mL to 2 mg/mL.
This coating material for a fried food contains at least 50 mass% of ordinary wheat-derived wheat flour having the following properties: a crude protein content of 7.0-10.8 mass%; an average particle diameter of 80-120 μm; and an ash content of 0.25-0.55 mass%.
A method for manufacturing instant noodles to be reconstituted with water. This method comprises preparing raw noodle ribbons having a thickness of 0.93 mm or less from a starting flour that contains wheat flour and one or more glutinous starches selected from the group consisting of glutinous potato starch and glutinous tapioca starch. The mass ratio of the wheat flour to the glutinous starch in the starting flour is 65:35-15:85.
A method for manufacturing instant noodles to be reconstituted with water. This method comprises preparing raw noodle ribbons having a thickness of 0.93 mm or less from a starting flour that contains wheat flour and one or more glutinous starches selected from the group consisting of glutinous potato starch and glutinous tapioca starch. The mass ratio of the wheat flour to the glutinous starch in the starting flour is 65:35-15:85.
A method for manufacturing instant noodles to be reconstituted with water. This method comprises preparing raw noodle ribbons having a thickness of 1.25 mm or less from a starting flour that contains wheat flour and one or more glutinous starches selected from the group consisting of glutinous potato starch and glutinous tapioca starch. The mass ratio of the wheat flour to the glutinous starch in the starting flour is 90:10-15:85, and the raw noodles contain 0.25-10 parts by mass of egg white, in terms of dry mass, per 100 parts by mass of the total amount of the wheat flour and the glutinous starch.
The present invention provides a chromosome-stabilizing agent for stem cells containing a β-nicotinamide mononucleotide or a pharmaceutically acceptable salt thereof, or a solvate thereof, as an active ingredient. The present invention also provides a culture method for stem cells, including culturing stem cells in a culture medium containing a β-nicotinamide mononucleotide or a pharmaceutically acceptable salt thereof, or a solvate thereof.
Provided is a pneumatic classifier that is capable of maintaining classification precision for a prolonged period of time and that has smaller classification points. This pneumatic classifier comprises: a casing which has a ceiling wall and an annular wall that is provided contiguously to the outer rim of the ceiling wall; a classification plate which is disposed on the ceiling wall of the casing so as to have the surface thereof facing the ceiling wall; a classification chamber which is formed between the ceiling wall of the casing and the surface of the classification plate; a gas supply part which feeds gas into the classification chamber so as to generate a swirl flow therein; a raw material supply part which feeds raw material powder to the swirl flow generated within the classification chamber; a fine powder discharge port which is provided to a central part of either one of the surface of the classification plate and the ceiling wall of the casing forming the classification chamber; a coarse powder discharge port that opens along the outer periphery of the classification chamber on the side of either the ceiling wall or the surface of the classification plate facing the ceiling wall; and a groove part which is provided in the ceiling wall and/or the surface of the classification plate.
An object of the present invention is to provide a material capable of further accelerating growth of pluripotent stem cells, such as pluripotent stem cells, without impairing pluripotency thereof. In other words, the invention is an agent for accelerating growth of pluripotent stem cells, containing a β-nicotinamide mononucleotide or a pharmaceutically acceptable salt thereof, and a solvate thereof as an active ingredient; and is a method for culturing pluripotent stem cells, including culturing pluripotent stem cells in a culture medium that contains a β-nicotinamide mononucleotide or a pharmaceutically acceptable salt thereof, and a solvate thereof.
A wheat bran composition of the invention contains a white wheat as a raw material, wherein the wheat bran composition has a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a method for producing a wheat bran composition, involving pulverizing grains of a white wheat to obtain a wheat bran composition having a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a premix containing the wheat bran composition. The invention also provides a method for producing a processed food involving using the wheat bran composition as a raw material.
The present invention addresses the problem of providing a technique by which a heated food having a juicy texture can be easily manufactured while minimizing moisture loss in a food material due to heating and cooking. The method for manufacturing a heated food of the present invention comprises: a pretreatment step for attaching a composition, said composition containing a monovalent metal salt of alginic acid and a hardly water-soluble divalent metal salt, to a food material from which moisture exudes upon heating; and a heating step for heating and cooking the food material from the pretreatment step. After completing the pretreatment step and before starting the heating step, a treatment for preventing gelation is performed to prevent gelation of alginic acid contained in the composition. The treatment for preventing gelation includes: immediately before attaching the composition in the pretreatment step, controlling the material temperature of the food material to 30°C or lower; controlling the period of time, in which the material temperature of the food material from the pretreatment step is 40°C or higher, to not longer than 2 hours; and controlling the period of time, in which the material temperature of the food material from the pretreatment step is 10-20°C inclusive, to not longer than 12 hours.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
A23L 29/256 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
56.
FINE PARTICLE PRODUCTION DEVICE AND FINE PARTICLE PRODUCTION METHOD
Provided is a fine particle production apparatus and a fine particle production method capable of easily obtaining surface treated fine particles. The fine particle production apparatus produces fine particles using feedstock by means of a gas-phase process. The apparatus includes a treatment section configured to transform the feedstock into a mixture in a gas phase state by means of the gas-phase process, a feedstock supply section configured to supply the feedstock to the treatment section, a cooling section configured to cool the mixture in a gas phase state in the treatment section using a quenching gas containing an inert gas, and a supply section configured to supply a surface treating agent to fine particle bodies in a temperature region in which the surface treating agent is not denatured, the fine particle bodies being produced by cooling the mixture in the gas phase state with the quenching gas.
B22F 9/08 - Making metallic powder or suspensions thereof; Apparatus or devices specially adapted therefor using physical processes starting from liquid material by casting, e.g. through sieves or in water, by atomising or spraying
C09C 3/08 - Treatment with low-molecular-weight organic compounds
Fine particles that can be sintered and grow to 100 nm or larger without oxidation even when retained at a baking temperature in an oxygen-containing atmosphere and that can suppress oxidation in a long-term preservation in the air or other oxygen-containing atmospheres, a method of producing the fine particles, and a method of producing fine particles that can suppress oxidation in a collecting process after the production of the fine particles. A fine particle production method for producing fine particles using feedstock powder by means of a gas-phase process includes a step of producing fine particle bodies by converting the feedstock powder into a mixture in a gas phase state using a gas-phase process and cooling the mixture in a gas phase state with a quenching gas containing an inert gas and a hydrocarbon gas having 4 or less carbon atoms, and a step of supplying an organic acid to the produced fine particle bodies.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Prepared meals and frozen prepared meals consisting primarily of meat, fish, poultry, seafood, tofu, vegetables, mushrooms, cheese and/or eggs; prepared entrees and frozen pre-packaged entrees consisting primarily of meat; prepared entrees and frozen pre-packaged entrees consisting primarily of seafood; prepared and frozen prepared soy-based entrees; prepared and frozen prepared vegetable-based entrees; prepared meat; processed seafood; food products made from soya beans, namely, tofu, deep fried tofu (atsu-age), fried tofu pieces (abura-age), freeze-dried tofu pieces (kohri-dofu), fermented soybeans (natto), soy pulp (okara), and soya milk; powdered eggs; tempura meat, seafood and vegetables; potato salad; prepared salads except macaroni, rice, and pasta salad; pre-cooked curry stew; instant or pre-cooked stew; soups; preparations for making soup; bouillon; bouillon concentrates; preserved, frozen, dried and cooked fruits and vegetables; raisins; jellies, jams, compotes; prepared nuts; processed beans; edible oils and fats; milk products excluding ice cream, ice milk and frozen yogurt; cream; meat, fish, and vegetable based fillings for pastries; fruit-based filling for cakes and pies; vegetable paste; sweet red bean soups with pieces of mochi (oshiruko); packaged ingredients consisting principally of soup concentrates with one or more of pre-cooked meat, fish, seafood, tofu, mushrooms and/or vegetables, for use with rice in cooking Japanese rice bowl dishes (donnogu); packaged ingredients consisting principally of soup concentrates with one or more of pre-cooked meat, fish, seafood, mushrooms and/or vegetables, to be cooked with rice (takikomi gohannomoto); soup concentrates, soup cubes, and soup pastes for making Japanese-style hot pot dishes (nabenomoto) Noodles; noodle-based prepared meals; pasta; pasta sauce; frozen prepared pasta; frozen, prepared, and packaged meals consisting primarily of pasta or rice; lyophilised dishes with the main ingredient being pasta; lyophilised dishes with the main ingredient being rice; spaghetti; macaroni; ravioli; lasagna; Japanese-style noodles, namely, udon, soba, cha soba, somen, yakisoba, and ramen noodles; wheat flour; flour for food; processed cereals; rice; starch for food; mixes for bakery goods; bread mixes, cake mixes, pancake mixes, cookie mixes, and pastry mixes; tempura batter mix; batter mixes for karaage (Japanese-style fried chickens); mixes for making batters for fried foods; savory pancake mixes; batter mixes for takoyaki (Japanese savory pancake balls); panko breadcrumbs; takoyaki, namely,savory pancake balls with added small pieces of diced octopus inside;savoury pancakes; frozen cooked au gratin entrees consisting primarily of pasta in cooking sauce; flour-based dumplings; dumpling skins; spring rolls; steamed buns stuffed with minced meat (niku-manjuh); sushi; sandwiches; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; bakery goods; pastries; cakes; pizzas; bread and buns; pancakes; taiyaki (Japanese fish-shaped cakes with various fillings); confectionery made of sugar; cereal-based snack food; seasonings; seasoning mixes; spices; sauces; cooking sauces; sauce mixes; tomato sauce; mayonnaise; dressings for salad; curry pastes, curry sauce, and curry spice mixes; baking powder; baking soda; malt extract for food; wheat germ for human consumption; gluten additives for culinary purposes; food leavening agents; yeast; food flavourings, other than essential oils; fermented liquid flavourings, other than essential oils, for bread and pastries; bread improvers being cereal based preparations; meat tenderizers, for household purposes; fermenting malted rice (koji); chocolate-based fillings for cakes and pies; custard-based fillings for cakes and pies; custard; natural sweeteners; golden syrup; dough; ice cream, water ice, and frozen confections; dessert puddings; ice cream mixes and sherbet mixes; instant dessert puddings; coffee; cocoa; tea; matcha; rice cakes; cooked rice; rice porridge; pounded rice cakes with adzuki-bean jam toppings (zenzai); prepared pasta and rice salads
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Prepared meals and frozen prepared meals consisting primarily one or more of meat, fish, poultry, seafood, tofu, vegetables, mushrooms, cheese, and eggs; prepared and packaged meals consisting primarily of meat; prepared and packaged meals consisting primarily of seafood; prepared and packaged meals consisting primarily of soya beans; frozen, prepared and packaged meals consisting primarily of vegetables; prepared meat; processed seafood; food products made from soya beans, namely tofu, deep fried tofu [atsu-age], fried tofu pieces [abura-age], freeze-dried tofu pieces [kohri-dofu], fermented soybeans [natto], soy pulp [okara], and soya milk; powdered eggs; tempura meat, seafood and vegetables; potato salad; prepared salads; pre-cooked curry stew; instant stew; soups; preparations for making soup; bouillon, bouillon concentrates; preserved, frozen, and dried fruits and vegetables; raisins; jellies and jams; compotes; flavoured nuts, roasted nuts, and candied nuts; baked beans and dried beans; edible oils and edible fats; milk products; dairy cream; pastry fillings of meat, fish, and vegetables; fruit fillings; vegetable paste purees; sweet red bean soups with pieces of mochi [oshiruko]; packaged ingredients consisting principally of soup concentrates with one or more of pre-cooked meat, fish, seafood, tofu, mushrooms and/or vegetables, for cooking Japanese rice bowl dishes [donnogu]; packaged ingredients consisting principally of soup concentrates with one or more of pre-cooked meat, fish, seafood, mushrooms and/or vegetables, to be cooked with rice [takikomi gohannomoto]; soup concentrates, soup cubes, and soup pastes for making Japanese-style hot pot dishes [nabenomoto]
(2) Noodles; noodle-based prepared meals; pasta; pasta sauce; frozen prepared pasta; packaged meal mixes consisting primarily of pasta or rice; lyophilised dishes with the main ingredient being pasta; lyophilised dishes with the main ingredient being rice; spaghetti; macaroni; ravioli; lasagna; Japanese-style noodles, namely, udon, soba, cha soba, somen, yakisoba, and ramen noodles; wheat flour; flour for food; ready-to-eat cereals; rice; starch for food; flour mixes for baking purposes; bread mixes, cake mixes, pancake mixes, and cookie mixes; tempura batter mix; batter mixes for karaage [Japanese-style fried chickens]; batter mixes for okonomiyaki [Japanese savoury pancakes]; batter mixes for takoyaki [Japanese savory pancake balls]; breadcrumbs [panko]; takoyaki [Japanese savory pancake balls filled with diced octopus]; okonomiyaki [Japanese savory pancakes]; frozen cooked au gratin entrees consisting primarily of pasta in cooking sauce; flour-based dumplings; dumpling skins; spring rolls; steamed stuffed buns; sushi; sandwiches; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; bakery goods namely, biscuits, cookies, cakes, pastries, pies, waffles, churros, and quiches; pizzas; bread and buns; pancakes; taiyaki [Japanese fish-shaped cakes with various fillings]; sugar confectionery; cereal-based snack food; seasonings; seasoning mixes; spices; sauces for meat, seafood, and vegetables; sauce mixes; tomato sauce; mayonnaise; dressings for salad; curry pastes, curry powder, and curry pastes; baking powder; baking soda; malt extract for food; wheat germ for human consumption; gluten for food; leaven; yeast; flavourings for bread; fermented liquid flavourings, other than essential oils, for bread and pastries; meat tenderizers, for household purposes; fermenting malted rice [koji]; chocolate-based fillings for cakes and pies; custard-based fillings for cakes and pies; custard; natural sweeteners; golden syrup; dough; ice cream, water ice and frozen confections; dessert puddings; ice cream mixes and sherbet mixes; dessert mixes; coffee; cocoa; tea; matcha; rice cakes; cooked rice; rice porridge [okayu]; pounded rice cakes with adzuki-bean jam toppings [zenzai]
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Prepared meals and frozen prepared meals consisting primarily one or more of meat, fish, poultry, seafood, tofu, vegetables, mushrooms, cheese, and eggs; prepared and packaged meals consisting primarily of meat; prepared and packaged meals consisting primarily of seafood; prepared and packaged meals consisting primarily of soya beans; frozen, prepared and packaged meals consisting primarily of vegetables; prepared meat; processed seafood; food products made from soya beans, namely tofu, deep fried tofu [atsu-age], fried tofu pieces [abura-age], freeze-dried tofu pieces [kohri-dofu], fermented soybeans [natto], soy pulp [okara], and soya milk; powdered eggs; tempura meat, seafood and vegetables; potato salad; prepared salads; pre-cooked curry stew; instant stew; soups; preparations for making soup; bouillon, bouillon concentrates; preserved, frozen, and dried fruits and vegetables; raisins; jellies and jams; compotes; flavoured nuts, roasted nuts, and candied nuts; baked beans and dried beans; edible oils and edible fats; milk products; dairy cream; pastry fillings of meat, fish, and vegetables; fruit fillings; vegetable paste purees; sweet red bean soups with pieces of mochi [oshiruko]; packaged ingredients consisting principally of soup concentrates with one or more of pre-cooked meat, fish, seafood, tofu, mushrooms and/or vegetables, for cooking Japanese rice bowl dishes [donnogu]; packaged ingredients consisting principally of soup concentrates with one or more of pre-cooked meat, fish, seafood, mushrooms and/or vegetables, to be cooked with rice [takikomi gohannomoto]; soup concentrates, soup cubes, and soup pastes for making Japanese-style hot pot dishes [nabenomoto]
(2) Noodles; noodle-based prepared meals; pasta; pasta sauce; frozen prepared pasta; packaged meal mixes consisting primarily of pasta or rice; lyophilised dishes with the main ingredient being pasta; lyophilised dishes with the main ingredient being rice; spaghetti; macaroni; ravioli; lasagna; Japanese-style noodles, namely, udon, soba, cha soba, somen, yakisoba, and ramen noodles; wheat flour; flour for food; ready-to-eat cereals; rice; starch for food; flour mixes for baking purposes; bread mixes, cake mixes, pancake mixes, and cookie mixes; tempura batter mix; batter mixes for karaage [Japanese-style fried chickens]; batter mixes for okonomiyaki [Japanese savoury pancakes]; batter mixes for takoyaki [Japanese savory pancake balls]; breadcrumbs [panko]; takoyaki [Japanese savory pancake balls filled with diced octopus]; okonomiyaki [Japanese savory pancakes]; frozen cooked au gratin entrees consisting primarily of pasta in cooking sauce; flour-based dumplings; dumpling skins; spring rolls; steamed stuffed buns; sushi; sandwiches; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; bakery goods namely, biscuits, cookies, cakes, pastries, pies, waffles, churros, and quiches; pizzas; bread and buns; pancakes; taiyaki [Japanese fish-shaped cakes with various fillings]; sugar confectionery; cereal-based snack food; seasonings; seasoning mixes; spices; sauces for meat, seafood, and vegetables; sauce mixes; tomato sauce; mayonnaise; dressings for salad; curry pastes, curry powder, and curry pastes; baking powder; baking soda; malt extract for food; wheat germ for human consumption; gluten for food; leaven; yeast; flavourings for bread; fermented liquid flavourings, other than essential oils, for bread and pastries; meat tenderizers, for household purposes; fermenting malted rice [koji]; chocolate-based fillings for cakes and pies; custard-based fillings for cakes and pies; custard; natural sweeteners; golden syrup; dough; ice cream, water ice and frozen confections; dessert puddings; ice cream mixes and sherbet mixes; dessert mixes; coffee; cocoa; tea; matcha; rice cakes; cooked rice; rice porridge [okayu]; pounded rice cakes with adzuki-bean jam toppings [zenzai]
61.
METHOD FOR MANUFACTURING PREGELATINIZED CEREAL FLOUR
A method for producing pregelatinized cereal flour according to the present invention includes: a pregelatinization step of heating a slurry containing 100 parts by mass of cereal flour and 500 parts by mass or more of water under a condition that the temperature of the slurry is 90° C. or more, to pregelatinize starch contained in the cereal flour; and a drying step of drying the slurry from the pregelatinization step to obtain a solid. In the pregelatinization step, the slurry is stirred while heating the slurry. In the pregelatinization step, the slurry is preferably heated under a condition that the temperature of the slurry is 100° C. or more. According to the present invention, there is provided pregelatinized starch that can improve the taste and texture of food and impart aging resistance to the food.
The bundled pastas (1) according to the present invention comprise a plurality of dry spaghetti lines (11) each having a diameter of 1.0-3.0 mm inclusive and a length of 12-20 cm inclusive and at least one bundling band (12) with which the plurality of dry spaghetti lines (11) are bundled, wherein the total mass of the plurality of dry spaghetti lines (11) bundled with the at least one bundling band (12) is 50-150 g inclusive.
Provided are a method for keeping qualities of cooked rice and a method for producing cooked rice, including a step of bringing a polyvalent cation-containing liquid into contact with rice at any timing between before and after rice boiling or rice steaming, and a step of bringing an alginate-containing liquid into contact with the rice that contains a polyvalent cation and has been boiled or steamed.
The method for producing a pregelatinized grain flour according to the present invention includes a step for thermally drying a slurry, which contains 100 parts by mass of grain flour and 500-1500 parts by mass of water, using a drum dryer. Preferably, the grain flour contains wheat flour. Preferably, the grain flour contains one or more selected from low-amylose wheat flour and a glutinous grain flour. Preferably, the temperature of the heating section of the drum dryer is 100-150°C. A method for producing a processed food according to the present invention is characterized in that a pregelatinized grain flour produced by the aforesaid production method is used as a starting material.
A bakery mix, which is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-50 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the bakery mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.
A production method for noodles according to the present invention comprises: a production step for pregelatinized grain flour; and a step for preparing a noodle dough using a grain flour in which the content of the pregelatinized grain flour produced in the production step is 0.5-40 mass%. The production step for the pregelatinized grain flour comprises: a slurry heating step for heating a slurry that contains 100 parts by mass of a raw material grain flour and not less than 500 parts by mass of water such that the temperature of the slurry is not less than 90°C; and a step for drying the slurry that has been subject to the slurry heating step so as to obtain solid matter. The raw material grain flour may contain starch.
A mix, which is for takoyaki or okonomiyaki and is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-30 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pharmaceutical preparations and substances for the treatment of viral, metabolic, endocrine, musculoskeletal, cardiovascular, cardiopulmonary, genitourinary, sexual dysfunction, oncological, hepatological, ophthalmic, respiratory, neurological, gastrointestinal, hormonal, dermatological, psychiatric and immune system related diseases and disorders; drug delivery agents in the form of edible wafers for wrapping powdered pharmaceuticals; Gauze for dressings; Empty capsules for pharmaceuticals; Eyepatches for medical purposes; Ear bandages; Menstruation bandages; Menstruation tampons; Sanitary napkins; Sanitary panties; Absorbent cotton for medical use; Adhesive plasters for medical use; Bandages for dressings; Liquid bandages for skin wounds; Breast-nursing pads; Mothproofing paper; Dietary supplements for humans; Dietetic beverages adapted for medical purposes; Dietetic foods adapted for medical purposes; nutritionally fortified beverages for medical purposes for babies; Food for babies; Dietary supplements for animals Shortening; Edible oils and fats; Cream; Edible fat spread for spreading on bread; Frozen meat Tempura, namely, meat dipped in batter and deep-fried; Frozen seafood Tempura, namely, seafood dipped in batter and deep-fried; Frozen chicken Karaage, namely, Japanese fried chicken; Prepared meals and food consisting primarily of meat and processed meat; Processed meat; Prepared meals of food consisting primarily of seaweed; Prepared meals of food consisting primarily of seafood and foods prepared from fish; prepared entrees consisting primarily of seafood excluding blocks of boiled, smoked and then dried bonitos (Katsuo-bushi); dried pieces of agar jelly (Kanten); flakes of dried fish meat (Kezuri-bushi); fishmeal for human consumption; edible shavings of dried kelp (Tororo-kombu); sheets of dried laver (Hoshi-nori); dried brown alga (Hoshi-hijiki); dried edible seaweed (Hoshi-wakame); toasted sheets of laver (Yaki-nori); Prepared meals of food consisting primarily of dried and cooked fruits and vegetables; Frozen vegetable Tempura, namely, vegetables dipped in batter and deep-fried; Prepared meals and food consisting primarily of vegetables; Prepared meals and food consisting primarily of fruits; Prepared meals and food consisting primarily of beans; Preserved, dried and cooked fruits and vegetables; Fried tofu pieces (Abura-age); Freeze-dried tofu pieces (Kohri-dofu); Jelly made from devils' tongue root (Konnyaku); Soy milk-based beverages; Tofu; Fermented soybeans (Natto); Frozen cooked omelets; Prepared meals and food consisting primarily of eggs and processed eggs; Processed eggs; Pre-cooked curry stew for filling bread; Pre-cooked stew for filling bread; Preparations for making soup; Bouillon concentrates; Instant or pre-cooked stew; Processed gratin for filling bread, consisting primarily of cheese, vegetables, mushrooms, and chicken Starch based binding agents for ice cream; Meat tenderizers for household purposes; Starch based preparations for stiffening whipped cream; Food flavorings, other than essential oils; Custard-based fillings for cakes and pies; Frozen doughnuts; Frozen apple pie; Frozen pancakes; Frozen Taiyaki, namely, Japanese-style cake filled with sweet bean paste; Frozen Imagawayaki, namely, Japanese-style cake filled with sweat bean paste; Confectionery, namely, candy, crackers, biscuits, cakes, pies, cookies, pancakes, waffles, churros and quiches; Bread and buns; Sandwiches; Chinese steamed buns; Hamburger sandwiches; Frozen cooked pizzas; Pizzas; Frozen cooked American hot dogs; Hot dog sandwiches; Meat pies; Mayonnaise; Semisolid salad dressing; Sauce for bread, namely, seasonings; Edible grain flour fermented seasonings; Seasonings; Flour paste made of wheat flour for food and starches; Prepared meals and food consisting primarily of processed cereals; Cooked rice; Red rice; Spaghetti; Macaroni; Pastas; Bread crumb; Cereal preparations, namely, processed cereals; Frozen meals consisting primarily of rice and also containing eggs; Frozen cooked Chuukadon being meals consisting primarily of a bowl of rice that is topped with stir-fried vegetables, meat and seafood; Frozen pre-prepared rice; Frozen pre-prepared pastas; Cooked Soba noodles; Cooked Yakisoba, namely, pan-fried noodles; Frozen cooked Udon noodles; Frozen cooked risotto; Frozen cooked lasagna; Frozen cooked gratin, namely, preparations for making a gratin comprised primarily of breadcrumbs and also including grated cheese; Frozen cooked Chinese rice noodles; Frozen cooked Chizimi consisting primarily of Korean savory pancakes and also containing vegetables; Frozen cooked Okonomiyaki consisting primarily of Japanese savory pancakes and also containing chopped cabbage and meat or seafood; Frozen cooked Takoyaki consisting primarily of fried balls of batter mix and also consisting small pieces of octopus; Takoyaki being fried balls of batter mix and also containing small pieces of octopus; frozen cooked spring rolls; Chinese stuffed dumplings (Gyoza); Chinese steamed dumplings (Shumai); Sushi; Frozen cooked box lunches consisting primarily of rice and pasta; Prepared box lunches consisting primarily of rice and pasta; Ravioli; Malt extract for food; Yeast extract; Yeast powder; Fermented malted rice; Yeast; Baking powder; Instant cake mixes; mixes for bakery goods; Premix flour; Pasta sauces; Rice; Husked oats; Husked barley; powdered foods mainly made from processed cereals for culinary purposes, namely, beta-glucan; gluten additives for culinary purposes; Wheat flour for food; Karaage powder, namely, wheat flour mix for making Karaage; Tempura powder, namely, tempura batter mix; Okonomiyaki powder, namely, wheat flour mix for making Okonomiyaki; Flour for food; Preparations for making gratin, consisting primarily of pasta and cooking sauce
This mix for cakes according to this invention is characterized by containing a grain flour, and is characterized in that 10-50% by mass of the grain flour is a wet-heat-treated product obtained by subjecting wheat bran derived from ASW wheat to a wet heat treatment with saturated water vapor, and the wet-heat-treated product has an average particle size of 60-200 µm. This method for producing a mix for cakes according to this invention comprises: a step of using ASW as wheat and collecting wheat bran from the wheat; a step of applying wet heat treatment to the wheat bran to provide the wet-heat-treated product; and a step of mixing the wet-heat-treated product with other raw materials. The wet heat treatment comprises: storing the wheat bran to be treated in a sealed space; introducing saturated water vapor to the sealed space; and maintaining the temperature of the wheat bran at 80-98°C for 1-60 seconds.
The present invention provides a method for manufacturing noodles using a starting grain flour material, wherein the starting grain flour material comprises, per 100 parts by mass thereof, 10-50 parts by mass of heat-treated common wheat-derived bran, 30-80 parts by mass of ground durum wheat, and 10-40 parts by mass of wheat flour derived from common wheat, and the ratio by mass of the ground durum wheat and the wheat flour derived from common wheat is 85:15-40:60. Preferably, the bran derived from common wheat is bran derived from white wheat.
This dry pasta includes 5-40 parts by mass (inclusive) of bran derived from white wheat, which is an ordinary wheat, per 100 parts by mass of a cereal raw material. The dry pasta preferably furthermore includes 50-95 parts by mass (inclusive) of a durum wheat ground product per 100 parts by mass of the cereal raw material. Australia Standard White and/or Western White is preferred as the white wheat. The bran derived from the white wheat is preferably heat-treated. The dry pasta preferably also has a noodle shape.
Provided is a method for producing a mix for okonomiyaki or takoyaki, wherein wheat bran derived from heat treated white wheat is included in the mix. The heat treatment is preferably a heat-moisture treatment. The white wheat is preferably at least one type of wheat selected from Australian standard white wheat and prime hard wheat. The wheat bran derived from the heat treated white wheat is preferably included in an amount of 10-50 parts by mass per 100 parts by mass of the mix.
This batter mix, for a battered fried food that contains heat treated wheat bran, is characterized by containing a component derived from white wheat as the heat treated wheat bran. The aforementioned heat treatment is preferably wet heat treatment, and further, the white wheat is preferably Australia Standard White wheat. The content of the heat treated wheat bran derived from the white wheat in the batter mix is preferably 1-30 mass%. The average particle size of the heat treated wheat bran derived from the white wheat is preferably less than or equal to 200μm.
The breader mix of the present invention for a battered and fried food is characterized by being a breader mix containing heat-treated wheat bran wherein the heat-treated wheat bran comprises heat-treated wheat bran derived from white wheat. Preferably, the heat treatment is a wet heat treatment. Preferably, the white wheat is Australian Standard White Wheat. Preferably, the content of the heat-treated wheat bran derived from white wheat in the breader mix is 5-50 mass%. Preferably, the average grain size of the heat-treated wheat bran derived from white wheat is 200 μm or less.
A23L 35/00 - Food or foodstuffs not provided for in groups ; Preparation or treatment thereof
A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
76.
BATTER MIX FOR BREADED AND FRIED FOOD, METHOD FOR MANUFACTURING SAME, BATTER FOR BREADED AND FRIED FOOD AND METHOD FOR MANUFACTURING BREADED AND FRIED FOOD
The batter mix of the present invention for a breaded and fried food is characterized by being a batter mix containing heat-treated wheat bran wherein the heat-treated wheat bran comprises heat-treated wheat bran derived from white wheat. Preferably, the heat treatment is a wet heat treatment. Preferably, the white wheat is Australian Standard White Wheat. Preferably, the content of the heat-treated wheat bran derived from white wheat in the batter mix is 1-15 mass%. Preferably, the average grain size of the heat-treated wheat bran derived from white wheat is 200 μm or less.
JAPAN AS REPRESENTED BY DIRECTOR GENERAL OF NATIONAL INSTITUTE OF HEALTH SCIENCES (Japan)
NISSHIN SEIFUN GROUP INC. (Japan)
Inventor
Akiyama, Hiroshi
Kikuchi, Hiroyuki
Seki, Yusuke
Arimoto, Chisato
Abstract
A highly sensitive allergen measurement method is provided. A method for detecting an allergen in a sample, comprising: treating a sample with a protease; and detecting presence or absence of an allergen marker in the enzyme-treated sample by analysis that utilizes chromatographic separation. The allergen comprises buckwheat and wheat.
Provided are a uricase activator capable of high activation of uricase and a uricase activation method. Provided are a uric acid measurement reagent having a wide measurable concentration range and a uric acid measurement method. Provided are: a uricase activator that includes hydroxyisourate hydrolase; and a uric acid measurement reagent to be used to measure the uric acid concentration in a sample collected from a living organism, the uric acid measurement reagent including uricase and hydroxyisouric acid.
Provided are a uricase activator capable of high activation of uricase and a uricase activation method. Provided are a uric acid measurement reagent having a wide measurable concentration range and a uric acid measurement method. Provided are: a uricase activator that includes hydroxyisourate hydrolase; and a uric acid measurement reagent to be used to measure the uric acid concentration in a sample collected from a living organism, the uric acid measurement reagent including uricase and hydroxyisouric acid.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Dairy products and dairy substitutes; Frozen vegetables; Processed fruits, fungi, vegetables, nuts and pulses; Charcuterie; Vegetarian charcuterie; Processed seafood products; Prepared meals consisting primarily of meat; Prepared meals consisting primarily of meat substitutes; Prepared meals consisting primarily of poultry; Prepared meals consisting substantially of seafood; Prepared meals made from seafood substitutes; Processed edible seaweed; Prepared meals consisting primarily of vegetables; Jellies, jams, compotes, fruit and vegetable spreads; Fruit-based fillings for cakes and pies; Cooked beans; Tofu patties; Soups and stocks, meat extracts; Pre-cooked curry stew; Preparations for making soup; Instant stew; Dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori). Cereal preparations; Processed grains, starches, and goods made thereof, baking preparations and yeasts; Doughs, batters, and mixes therefor; Dried and fresh pastas, noodles and dumplings; Spaghetti; Ravioli; Lasagna; Gnocchi; Pasta sauce; Salts, seasonings, flavourings and condiments; Cooking sauces; Dressings for salad; Prepared foodstuffs in the form of sauces; Frozen meals consisting primarily of pasta; Prepared meals consisting primarily of pasta; Freeze-dried dishes with the main ingredient being pasta; Frozen meals consisting primarily of rice; Prepared meals consisting primarily of rice; Confectionery; Pastries, cakes, tarts and biscuits (cookies); Bread and buns; Bakery goods; Sandwiches; Steamed buns stuffed with minced meat (niku-manjuh); Hamburger sandwiches; Pizzas; Hot dog sandwiches; Meat pies; Noodle-based prepared meals; Chinese stuffed dumplings (gyoza, cooked); Chinese steamed dumplings (shumai, cooked); Sushi; Savory pancakes; Boxed lunches consisting of rice, with added meat, fish or vegetables; Instant dessert puddings; Preparations for making gateaux; Preparations for making of sugar confectionery; Ice cream mixes; Sherbet mixes; Flour mixes; Pre-mixes ready for baking; Flour; Wheat flour.
NATIONAL UNIVERSITY CORPORATION KANAZAWA UNIVERSITY (Japan)
NISSHIN SEIFUN GROUP INC. (Japan)
Inventor
Tanaka, Yasunori
Kodama, Naoto
Onda, Kazuki
Watanabe, Shu
Nakamura, Keitaro
Sueyasu, Shiori
Abstract
Provided are a fine particle production apparatus and a fine particle production method that can control the particle sizes of fine particles, and efficiently produce a large amount of fine particles having good particle size uniformity. The present invention comprises: a raw material supply unit which supplies raw materials for fine particle production into thermal plasma flame; a plasma torch in which the thermal plasma flame is generated, and which evaporates the raw material supplied by the raw material supply unit by means of the thermal plasma flame to form a mixture in a gas phase state; and a plasma generation unit which generates thermal plasma flame inside the plasma torch. The plasma generation unit includes: a first coil which surrounds the plasma torch, a second coil which is installed below the first coil in the longitudinal direction of the plasma torch and surrounds the circumference of the plasma torch; a first power supply unit which supplies an amplitude-modulated first high-frequency current to the first coil; and a second power supply unit which supplies an amplitude-modulated second high-frequency current to the second coil. The degree of modulation of the first high-frequency current is smaller than the degree of modulation of the second high-frequency current.
B22F 9/14 - Making metallic powder or suspensions thereof; Apparatus or devices specially adapted therefor using physical processes using electric discharge
B22F 9/12 - Making metallic powder or suspensions thereof; Apparatus or devices specially adapted therefor using physical processes starting from gaseous material
H05H 1/42 - Plasma torches using an arc with provisions for introducing materials into the plasma, e.g. powder, liquid
[Problem] To provide a screen plate having excellent printing accuracy. [Solution] This screen plate for screen printing is provided with a plate frame, a supporting body screen having an outer peripheral part fixed to the plate frame, and a printing screen having an outer peripheral part fixed to the supporting body screen. The screen plate is characterized in that the supporting body screen is made of an n/m twilled weave textile, wherein n and m independently represent an integer of 2 or more.
The sauce according to the present invention, which comprises 3-15 mass% of a fat or oil, 1-4 mass% of a processed starch, 0.002-1 mass% of a thickener other than the processed starch and 0.05-0.5 mass% of an emulsifier, has a viscosity of 2-8 cm when measured with a Bostwick viscometer at a material temperature of 23°C and a measurement time of 30 seconds. A preferable method of using the sauce according to the present invention comprises packing the sauce in a container and pouring the sauce from the container in a small amount at a time of use. The present invention encompasses a packed sauce consisting of the sauce according to the present invention and a container that houses the sauce, wherein the container holds the sauce in an amount for multiple use.
A23L 23/00 - Soups; Sauces ; Preparation or treatment thereof
B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
86.
Eicosapentaenoic acid alkyl ester-containing composition and method for producing same
A method for producing an EPA alkyl ester-containing composition includes: preparing a raw material oil containing an EPA alkyl ester in an amount of from 50 to 92% by mass in the total fatty acids, in which a mass ratio of a DHA alkyl ester to the EPA alkyl ester contained in the raw material oil is 3.3% by mass or less and further a ratio of trans isomers in the EPA alkyl ester contained in the raw material oil is 2% by mass or less; bringing the raw material oil into contact with an aqueous solution containing a silver salt; recovering the aqueous solution containing the silver salt brought into contact with the raw material oil; bringing the recovered aqueous solution containing the silver salt into contact with an organic solvent; and recovering the organic solvent brought into contact with the aqueous solution containing the silver salt.
NATIONAL UNIVERSITY CORPORATION KANAZAWA UNIVERSITY (Japan)
NISSHIN SEIFUN GROUP INC. (Japan)
Inventor
Tanaka, Yasunori
Kodama, Naoto
Onda, Kazuki
Watanabe, Shu
Nakamura, Keitaroh
Sueyasu, Shiori
Watanabe, Tomoya
Abstract
A fine particle manufacturing apparatus and a fine particle manufacturing method are provided. The apparatus includes a raw material supply part supplying a raw material; a plasma torch in which the thermal plasma flame is generated and the raw material supplied by the raw material supply part is vaporized by using the thermal plasma flame to form a mixture in a gas phase state; and a plasma generation part generating the thermal plasma flame inside the plasma torch. The plasma generation part includes a first coil encircling the plasma torch; a second coil encircling the plasma torch and disposed below the first coil; a first power supply part supplying a high-frequency electric current to the first coil; and a second power supply part supplying an amplitude-modulated high-frequency electric current to the second coil. The first coil and the second coil are arranged in the longitudinal direction of the plasma torch.
The present invention provides, by a simple means and without requiring advanced technology, a food product made of a dough that produces a moist or chewy food texture, that is easy to bite off, and that exhibits good melting sensation in the mouth. The present invention also provides a composition for a bakery food product, the composition being obtained by pressurizing and heating a mixture containing a heat-treated wheat flour and water.
The present invention mainly enables the achievement of a photocatalyst filter that achieves a good balance between deodorization effect and pressure loss by using a novel filter base material (a porous metal body). The present invention relates to a photocatalyst filter 6 which is obtained by affixing a photocatalyst 5 to a filter base material 4. The filter base material 4 is composed of a porous metal body 11. If t (mm) is the thickness t of the porous metal body 11 and C (ppi) is the average number of cells per 1 inch of the porous metal body 11, the product of the thickness t and the average number of cells C, namely (t × C) is from 100 to 400. It is preferable that the porous metal body 11 is formed of one or more materials that are selected from among nickel, silver, copper, aluminum, nickel chrome, nickel-tin and nickel-iron. It is preferable that the porous metal body 11 contains nickel as a constituent material.
TOKYO METROPOLITAN PUBLIC UNIVERSITY CORPORATION (Japan)
THE UNIVERSITY OF TOKYO (Japan)
Inventor
Fukui Yoko
Jikihara Youhei
Murayama Toru
Shishido Tetsuya
Takei Takashi
Lin Mingyue
Wang Fenghai
Yamaguchi Kazuya
Abstract
[Problem] The purpose of the present invention is to provide a deodorizing catalyst which is capable of decomposing an odorous substance even at low temperatures of 100°C or less. [Solution] A deodorizing catalyst which decomposes an odorous substance and is characterized by containing a manganese oxide that satisfies formula (1) and formula (2), while having a peak of maximum intensity at a diffraction angle (2θ) of 37 ± 1° in the X-ray diffraction pattern thereof. (1): 0 < A ≤ 0.90 (2): 0 < B ≤ 250 In formula (1), A represents the content ratio of manganese having an oxidation number of 3 (Mn3+) relative to manganese having an oxidation number of 4 (Mn4+), namely (Mn3+/Mn4+) in the manganese oxide. In formula (2), B represents the specific surface area (m2/g) of the manganese oxide.
The purpose of the present invention is to provide a yolk-containing cream sauce which shows no deterioration in quality caused by heating or freezing and which has a rich taste and flavor inherent to yolk. The present invention pertains to a yolk-containing cream sauce which contains enzymatically treated yolk and salt-added yolk, wherein the total content of the enzymatically treated yolk and the salt-added yolk is 0.5-10 mass% relative to the yolk content. Preferably, the enzymatically treated yolk is yolk having been treated with a phospholipase and a protease. The yolk-containing cream sauce of the present invention is appropriately a carbonara sauce.
Machines, namely, crushers, impact mills, breakers, pulverizers, mixers and blenders and parts therefor, for industrial and commercial applications; disintegrators for chemical processing; milling machines; feed grinding machines; power-operated flour mills; turbine-driven classifiers, pneumatic classifiers, and air classifiers in the nature of machines for sorting and separating grain powder, metal powder, inorganic and organic powder, food powder, and resin powder for industrial purposes; centrifugal separators; dust separators; sieves being machines and machine parts; sifting machines; mixing machines; dispensing valves being machine parts; spraying machines; pneumatic transporters; conveyers being machines; machines for processing chemicals, pharmaceuticals, cosmetics and toiletries, foods, metals, alloys, ceramics, glasses, minerals, plastics, and electric and electronic materials, for use in the powder processing industry
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pharmaceutical preparations and substances for the treatment of viral, metabolic, endocrine, musculoskeletal, cardiovascular, cardiopulmonary, genitourinary, sexual dysfunction, oncological, hepatological, ophthalmic, respiratory, neurological, gastrointestinal, hormonal, dermatological, psychiatric and immune system related diseases and disorders; Chemical test paper for medical purposes; Dietary supplements for humans; Dietetic beverages adapted for medical purposes; Dietetic foods food adapted for medical purposes; nutritionally fortified beverages for medical purposes for babies; Food for babies; Dietary supplements for animals; Dental impression materials; Oiled paper for medical purposes; drug delivery agents in the form of edible wafers for wrapping powdered pharmaceuticals; Gauze for dressings; Empty capsules for pharmaceuticals; Eyepatches for medical purposes; Ear bandages; Menstruation bandages; Menstruation tampons; Sanitary napkins; Sanitary panties; Absorbent cotton for medical purposes; Adhesive plasters for medical purposes; Bandages for dressings; Liquid bandages for skin wounds; Breast-nursing pads; Magnet bracelets for medical purposes; Incontinence diapers; Semen for artificial insemination; Lacteal flour for babies; Lactose for medical purposes; Fly catching paper; Mothproofing paper; Nutritional supplements containing Mary thistle extract; Nutritional supplements containing bread yeast extract; Nutritional supplements containing mushroom fungus extract; Nutritional supplements containing psyllium; Nutritional supplements containing ginkgo tree leaf extract; Nutritional supplements containing vitamins E; Nutritional supplements containing vitamins B; Nutritional supplements containing vitamins C; Nutritional supplements containing beta-carotene; Nutritional supplements containing calcium; Nutritional supplements containing lecithin; Nutritional supplements containing wheat embryo oil; Protein supplements for human consumption Meat; Fresh - not live, chilled and frozen edible aquatic animals; Processed meat products, namely, processed meat; Processed seafood products, namely, processed seafood; Processed beans; Preserved, dried and cooked fruits and vegetables; Frozen fruits; Frozen vegetables; Eggs and processed eggs; Edible oils and fats; Preparations for making soup; Bouillon concentrates; Instant or pre-cooked stew; Side-dish made of fermented soybean (Name-mono); Dried flakes of laver for sprinkling on rice in hot water (Ochazuke-nori); Furi-kake (dried flakes of fish, meat, vegetables or seaweed); Fried tofu pieces (Abura-age); Freeze-dried tofu pieces (Kohri-dofu); Jelly made from devil's tongue root (Konnyaku); Soy milk-based beverages; Tofu; Fermented soybeans (Natto) Seasonings; Spices; Food flavorings, other than essential oils; Husked rice; Husked oats; Husked barley; Flour for food; Premix flour; Karaage powder, namely, wheat flour mix for making Karaage; tempura flour, namely, tempura batter mix; Okonomiyaki powder, namely, wheat flour mix for making Okonomiyaki; Takoyaki powder, namely, wheat flour for making Takoyaki; Gluten additives for culinary purposes; Cereal preparations, namely, processed cereals, macaroni and pastas; Chinese stuffed dumplings (Gyoza); Sandwiches; Chinese steamed dumplings (Shumai); Sushi; Fried balls of batter mix with small pieces of octopus (Takoyaki); Steamed buns stuffed with minced meat (Niku-manjuh); Hamburger sandwiches; Pizzas; Prepared box lunches consisting primarily of rice and/or pasta; Hot dog sandwiches; Meat pies; Ravioli; Confectionery, namely, candy, crackers, biscuits, cakes, pies, cookies, pancakes, waffles, churros and quiches; bread and buns; instant cake mixes; mixes for bakery goods; instant doughnut mixes; instant pancake mixes; instant bread mixes; instant pudding mixes; Almond paste; Yeast powder; Koji (fermented malted rice); Yeast; Baking powder; Starch based binding agents for ice cream; Meat tenderizers for household purposes; Starch based preparations for stiffening whipped cream; By-product of rice for food purposes (Sake lees); Pasta sauces
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pharmaceutical preparations and substances for the treatment of viral, metabolic, endocrine, musculoskeletal, cardiovascular, cardiopulmonary, genitourinary, sexual dysfunction, oncological, hepatological, ophthalmic, respiratory, neurological, gastrointestinal, hormonal, dermatological, psychiatric and immune system related diseases and disorders; chemical test paper for medical purposes; oiled paper for medical purposes; drug delivery agents in the form of edible wafers for wrapping powdered pharmaceuticals; gauze for dressings; empty capsules for pharmaceuticals; eye patches for medical purposes; ear bandages; menstruation bandages; menstruation tampons; sanitary napkins; sanitary panties; absorbent cotton for medical purposes; adhesive plasters for medical purposes; bandages for dressings; liquid bandages for skin wounds; breast-nursing pads; mothproofing paper; dietary supplements for humans; dietetic beverages adapted for medical purposes; dietetic food adapted for medical purposes; nutritional supplement beverages for babies; food for babies; dietary supplements for animals; nutritional supplements containing Coenzyme Q10; nutritional supplements containing minerals and vitamins; nutritional supplements containing wheat germ; nutritional supplements containing wheat Shortening; edible oils and fats; processed meat; processed seafood; frozen meat tempura, namely, meat dipped in batter and deep-fried; frozen seafood tempura, namely, seafood dipped in batter and deep-fried; frozen chicken Karaage, namely, Japanese fried chicken; prepared meals consisting primarily of meat; prepared meals of food consisting primarily of seafood; prepared meals of food consisting primarily of seaweed; preserved, dried and cooked fruits and vegetables; frozen vegetable tempura, namely, vegetables dipped in batter and deep-fried; prepared meals consisting primarily of vegetables; prepared meals consisting primarily of fruits; prepared meals food consisting primarily of cooked beans; processed eggs; frozen cooked omelets; prepared meals and food consisting primarily of eggs; preparations for making au gratin potatoes; preparations for making soup; bouillon concentrates; Instant or pre-cooked stew; frozen omelets consisting primarily of rice and also containing eggs; preparations for making a gratin primarily comprised of grated cheese and also containing breadcrumbs Pasta sauces; Frozen doughnuts; frozen apple pie; frozen pancakes; frozen Taiyaki, namely, Japanese-style cake filled with sweat bean paste; frozen Imagawayaki, namely, Japanese-style cake filled with sweet bean paste; confectionery, namely, candy, crackers, biscuits, cakes, pies, cookies, pancakes, waffles, churros and quiches; bread and buns; seasonings; spaghetti; macaroni; pastas; bread crumbs; cereal preparations, namely, processed cereals; prepared meals consisting primarily of processed cereal; frozen cooked Chuukadon being meals consisting primarily of a bowl of rice that is topped with stir-fried vegetables, meat and seafood; frozen pre-prepared rice; frozen pre-prepared pastas; cooked Soba noodles; cooked pan-fried noodles (Yakisoba); frozen cooked Udon noodles; frozen cooked risotto; frozen cooked lasagna; preparations for making a gratin primarily comprised of breadcrumbs and also containing grated cheese; frozen cooked Chinese rice noodles; frozen cooked Chizimi consisting primarily of Korean savory pancakes and also containing vegetables; frozen cooked Okonomiyaki consisting primarily of Japanese savory pancakes and also containing chopped cabbage and meat or seafood; Okonomiyaki consisting primarily of Japanese savory pancakes and also containing chopped cabbage and meat or seafood; frozen cooked Takoyaki consisting primarily of fried balls of batter mix and also containing small pieces of octopus; Takoyaki being fried balls of batter mix and also containing small pieces of octopus; frozen cooked spring rolls; Chinese stuffed dumplings (Gyoza); sandwiches; Chinese steamed dumplings (Shumai); sushi; steamed buns stuffed with minced meat (Niku-manjih); hamburger sandwiches; frozen cooked pizzas; pizzas; frozen cooked box lunches consisting primarily of rice and pasta; prepared box lunches consisting primarily of rice and pasta; hot dog sandwiches; frozen cooked American hot dogs being sandwiches; meat pies; ravioli; yeast powder; fermented malted rice; yeast; baking powder; instant cake and bakery dessert mixes; premix flour; husked rice; husked oats; husked barley; wheat flour for food; Karaage powder, namely, wheat flour mix for making Karaage; tempura batter mix, namely, batter mix for making tempura; Okonomiyaki powder, namely, wheat flour mix for making Okonomiyaki; flour for food
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Husked rice; Husked oats; Husked barley; Flour; Gluten additives for culinary purposes; Seasonings; Spices; Cereal preparations, namely, processed cereals, macaroni and pastas; Almond paste; Chinese stuffed dumplings (Gyoza); Sandwiches; Chinese steamed dumplings (Shumai); Sushi; Fried balls of batter mix and also containing small pieces of octopus (Takoyaki); Steamed buns stuffed with minced meat (Niku-manjuh); Hamburgers being sandwiches; Pizzas; Prepared box lunches consisting primarily of rice and pasta; Hot dogs being sandwiches; Meat pies; Ravioli; Yeast powder; Fermented malted rice (Koji); Yeast; Baking powder; Instant confectionery mixes made of sugar; By-product of rice for food purposes (Sake lees); Food flavorings, other than essential oils; Confectionery, namely, candy, crackers, biscuits, cakes, pies, cookies, pancakes, waffles, churros and quiches, bread and buns; starch based binding agents for ice cream; Meat tenderizers for household purposes; starch based preparations for stiffening whipped cream
Provided is a confectionary mix that contains 20-60 mass% of rice flour containing 40 mass% or more of brown rice flour and 10-50 mass% of modified starch, wherein the modified starch is at least one type selected from the group consisting of crosslinked starch, etherified crosslinked starch, and acetylated starch. Also provided is a confectionary production method including preparing dough by using the confectionary mix.
