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WO2009151042A1 - Stabilisation thermique d'un antioxydant alimentaire - Google Patents

Stabilisation thermique d'un antioxydant alimentaire Download PDF

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Publication number
WO2009151042A1
WO2009151042A1 PCT/JP2009/060502 JP2009060502W WO2009151042A1 WO 2009151042 A1 WO2009151042 A1 WO 2009151042A1 JP 2009060502 W JP2009060502 W JP 2009060502W WO 2009151042 A1 WO2009151042 A1 WO 2009151042A1
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WO
WIPO (PCT)
Prior art keywords
aging
heat resistance
amylase
food
yeast
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2009/060502
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English (en)
Japanese (ja)
Inventor
英樹 山本
貴康 高橋
沙織 福島
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Oriental Yeast Co Ltd
Original Assignee
Oriental Yeast Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Oriental Yeast Co Ltd filed Critical Oriental Yeast Co Ltd
Priority to HK11107925.2A priority Critical patent/HK1153625B/xx
Priority to KR1020107027750A priority patent/KR101668880B1/ko
Priority to JP2010516855A priority patent/JP5570982B2/ja
Priority to CN200980121554.4A priority patent/CN102056500B/zh
Publication of WO2009151042A1 publication Critical patent/WO2009151042A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/733—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/783—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the present invention relates to heat resistance of an anti-aging agent for foods. More specifically, the anti-aging agent for foods containing ⁇ -amylase as an active ingredient uses materials derived from natural products (including modified cellulose). And provide a system for making it heat resistant.
  • ⁇ Foods mainly composed of starch and shell powder with high water content, such as rice cakes, dumplings and other Japanese confectionery, harden over time after being gelatinized by steaming or heating.
  • One of the main causes is starch aging.
  • starch aging ⁇ -generation
  • Aging of starch is most likely to occur in the temperature range of refrigerated (4-10 ° C), and it becomes a hard and crunchy texture in Japanese confectionery such as rice cakes, cooked rice and bread.
  • Patent Document 1 In order to prevent this aging, a large amount of sugar is used, but this is not preferable because sweetness is excessively imparted to rice cakes and the like. Therefore, anti-aging technology using saccharified amylase such as ⁇ -amylase has been developed (Patent Document 1).
  • the conventionally known anti-aging agent containing ⁇ -amylase as an active ingredient deactivates the enzyme when the temperature of the dough is too high, and the anti-aging effect cannot be obtained. For this reason, after the dough was heated and pregelatinized, the product temperature had to be lowered to 70 ° C. or less, and an anti-aging treatment had to be performed. Therefore, it has been forced to stop the operation and wait until the product temperature is reduced to 70 ° C. or lower by cooling treatment, or until the product temperature is lowered to 70 ° C. or lower by natural cooling.
  • the present invention has been made from this point of view, and in order to meet the needs of consumers who require food safety, a system that imparts heat resistance in an anti-aging agent containing ⁇ -amylase, It was made in order to newly develop a heat resistance imparting system using derived substances.
  • An object of the present invention is to newly develop a system for imparting heat resistance to an anti-aging agent for foods containing ⁇ -amylase as an active ingredient.
  • the present inventors have studied from various directions in order to achieve the above-mentioned object, and have conducted extensive screening with a focus on naturally derived substances from the viewpoint of safety as heat resistance imparting substances.
  • processed yeast products for example, dead yeast
  • ⁇ -amylase when used in combination with ⁇ -amylase, do not inactivate ⁇ -amylase even in the dough at a high temperature of 90 ° C. It was found for the first time that the softness of the cocoons can be maintained even after refrigerated storage.
  • dead yeast a new material that can be used as a heat resistance-imparting agent has been found, and the present invention has been completed.
  • aging prevention includes not only the case of completely preventing aging but also the case of suppressing aging, for example, the case where the effect of inhibiting aging is superior to a control. Is.
  • a heat resistance-imparting material for anti-aging agents for foods containing ⁇ -amylase as an active ingredient which comprises a processed yeast product such as yeast extract or dead yeast, and is 90 ° C. or higher (for example, 90 to 95).
  • a heat resistance imparting material for anti-aging agents for foods containing ⁇ -amylase as an active ingredient, and processed yeast products such as yeast extract, dead yeast, yam powder, modified cellulose such as methoxyl group and hydroxypropoxyl group A heat resistance-imparting material characterized in that it is at least one selected from cellulose modified with the above, and imparts heat resistance of 90 ° C. or higher (eg, 90 to 95 ° C.).
  • the yeast in the processed yeast product that imparts heat resistance according to (1) or (2) above is a yeast belonging to Saccharomyces cerevisiae, for example, edible yeast such as baker's yeast, brewer's yeast, sake yeast, etc.
  • a food product characterized by comprising the heat resistance-imparting material according to any one of (1) to (3) above and ⁇ -amylase, and having heat resistance of 90 ° C. or higher.
  • Anti-aging agent 5 to 95% by weight (preferably 5 to 65% by weight, more preferably 5 to 60% by weight) of heat resistance imparting material, and 5 to 25% by weight (preferably 12 to 25% by weight) of ⁇ -amylase
  • the antiaging agent for foods according to the above (4) characterized in that it is contained (however, the total amount of both does not exceed 100%).
  • Dough high moisture dough
  • flour and / or starch is heated (or steamed or oiled) and then cooled to 90 to 95 ° C. (cooling by a cooling device or natural cooling), 4.
  • heat resistance is imparted to the anti-aging agent for foods by further using a heat resistance-imparting material. That is, by supplementing ⁇ -amylase with a heat resistance-imparting material such as dead yeast, a high heat resistance protection effect is exhibited.
  • the present invention newly provides a system for imparting heat resistance to ⁇ -amylase.
  • the inactivation of ⁇ -amylase is greatly suppressed, so that high aging (hardening) of food is suppressed. The effect is exerted, and the softness of the food is maintained even when refrigerated and / or frozen.
  • the anti-aging treatment can be performed at a high temperature without cooling. Therefore, no cooling device is required, and no time (standby time) required for cooling is required, so that the manufacturing process related to cooling is omitted, and the anti-aging treatment can be performed at low cost and in a short time. As a result, the anti-aging food can be produced at low cost and in a short time. Moreover, since all of the heat resistance imparting agents are naturally derived, they are extremely excellent in food safety. Modified cellulose is also highly safe.
  • the comparison results of hardness (stress) and sensory evaluation with the control group after storage at 4 ° C. for 4 days are shown.
  • the left vertical axis is the relative comparison value of hardness with the control group (open square, unit;%)
  • the right vertical axis is the sensory evaluation value (black square, unit; 1: very soft, 2: further soft, 3 : Soft maintenance, 4: slightly hard, 5: hard)
  • the horizontal axis represents the test section number (C for the control section).
  • the cocoons produced using the food anti-aging agents with no heat-resistant material, emulsifier and modified cellulose are stored at ⁇ 20 ° C. for 7 days and then thawed to 25 ° C.
  • the results of comparison in hardness (stress) and sensory evaluation are shown.
  • the left vertical axis is the hardness value when the test area 20 is 100% (open square, unit:%), and the right vertical axis is the sensory evaluation value (black square, unit; 1: very soft, 2: Further, 3: soft maintenance, 4: slightly hard, 5: hard), the horizontal axis represents the test section number.
  • Anti-aging agents for foods in which the blending amount of the modified cellulose is changed in the range of 3 to 18% (test section 21 to 24) with respect to the blend of 12% of ⁇ -amylase is 4 Comparison results of hardness (stress) and sensory evaluation after storage at 4 ° C. for 4 days are shown.
  • the left vertical axis is the hardness value (white square, unit:%) when the test area 21 is 100%, and the right vertical axis is the sensory evaluation value (black square, unit; 1: very soft, 2: Further, 3: softness maintained, 4: slightly hard, 5: hard), and the horizontal axis represents the blending amount (%) of the modified cellulose in the preparation.
  • Anti-aging agents for foods in which the blending amount of ⁇ -amylase was changed in the range of 6 to 12% (test section 33 to 36) with respect to 75% of modified cellulose blend Comparison results of hardness (stress) and sensory evaluation after storage at 4 ° C. for 4 days are shown.
  • the left vertical axis is the hardness value when the test area 33 is 100% (open square, unit:%), and the right vertical axis is the sensory evaluation value (black square, unit; 1: very soft, 2: Further, 3: soft maintenance, 4: slightly hard, 5: hard), the horizontal axis represents the amount (%) of ⁇ -amylase added to the preparation.
  • an anti-aging agent containing ⁇ -amylase as an active ingredient is characterized by adding and using a heat resistance-imparting material.
  • one or more of yeast processed products, yam powder, and modified cellulose are used in combination.
  • yeast extract various processed yeast products such as dead yeast and yeast extract are used.
  • dead yeast edible yeast is killed by heat treatment or the like and then powdered.
  • yeast extract yeast killed and powdered water-soluble fraction is used.
  • commercially available products can be used as appropriate.
  • yeast extract yeast extract, Sumimi C-005 (product of Oriental Yeast Co., Ltd.), fermented taste (product of Kirin Kyowa Foods Co., Ltd.), Sabarex (product of Asahi Food and Healthcare Co., Ltd.), etc. Is exemplified.
  • the edible yeast commercially available products may be used as they are, or after culturing once, the cells are collected and the obtained yeast cells may be killed by heat treatment, ultrasonic treatment or the like. For example, after culturing the yeast, heat treatment (preferably 80 ° C. or lower) is performed, and the bacterial cells are separated and concentrated, and then dried.
  • heat treatment preferably 80 ° C. or lower
  • yeast belonging to Saccharomyces cerevisiae, for example, baker's yeast, brewer's yeast, sake yeast, etc. can be used, and commercially available products can also be used as appropriate.
  • yeast Oriental yeast (product of Oriental Yeast Co., Ltd.), yeast SR (Kaneka product), etc. are illustrated.
  • modified cellulose examples include cellulose modified with a methoxyl group or a hydroxypropoxyl group, such as methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose sodium, and carboxymethyl cellulose calcium. These are all modified celluloses currently approved as food additives in Japan, and there is no particular problem in safety.
  • the heat-resistance-imparting material according to the present invention may be added to the dough separately from the anti-aging agent containing ⁇ -amylase, May be mixed to prepare a heat-resistant anti-aging agent, which may be added to the dough (0.1 to 10%, preferably 0.5 to 5% of the powder). In any case, it may be added in several times, or may be added all at once.
  • the formulation of the heat resistance-imparting antiaging agent is, for example, as follows.
  • ⁇ -amylase commercially available ⁇ -amylase preparation can be used
  • 5 to 25% preferably 12 to 25%
  • the heat resistance imparting material is 5 to 95% (preferably 5 to 65).
  • corn starch is used as a bulking agent to make the total amount 100%.
  • % is weight%.
  • the blending ratio is determined so that the total amount (total amount) does not exceed 100%, and if it is less than 100%, the bulking agent should be added to make the total amount 100%. What is necessary is just to determine addition amount according to the above also when adding these each separately.
  • the present invention is intended to prevent or suppress aging of food that is aged.
  • the target foods are mochi rice, uruchi rice, wheat, buckwheat, Japanese sweets such as rice cakes, dumplings and buns, which are mainly made from flour (eg, shinshin flour, white egg flour, wheat flour, buckwheat flour); other wheat flour as the main ingredient Bread, cake, Chinese bun, sweet bun Chinese bun, pork bun, pizza bun, etc. are examples of foods that use cereals and starch as raw materials.
  • the subject of the invention Cooked rice itself (including white rice, barley rice, red rice, mixed rice, various rice cakes, miscellaneous rice, rice porridge, etc.) is also an object of the present invention.
  • the anti-aging agent since heat resistance is imparted to the anti-aging agent, it is not necessary to lower the product temperature to 70 ° C. or lower after the heat treatment, and at high temperatures such as 90 to 95 ° C. (even at 95 to 98 ° C.).
  • the anti-aging agent treatment can be carried out, and the remarkable effect that the waiting time required for cooling can be shortened or the cooling device can be omitted is exhibited.
  • anti-aging treatment can be performed before the product temperature decreases, contamination by various bacteria is prevented, and the present invention is excellent in this respect.
  • Emulsifier Riken Vitamin Co., Ltd. product Emulsy MM-100 ⁇ Fabric powder: Sun Life Co., Ltd.
  • Modified cellulose Shin-Etsu Chemical Co., Ltd.
  • Metros SFE4000 Ingredients: Hydroxypropylmethylcellulose Yeast-treated product: Oriental Yeast Co., Ltd.
  • Yeast extract ⁇ -amylase preparation Nagase ChemteX product # 1500S 15000 AUN / g 1 ml of enzyme solution is added to 5 ml of 1.2% starch paste (pH 5.5 50 mM acetate buffer), and the reaction is carried out at 40 ° C. for 20 minutes.
  • Test plots 3, 4, and 5 showed higher maltose production than test plot 2.
  • Example 1 A test sample of Example 1 (addition of an anti-aging agent for food containing no heat resistance material at a dough temperature of 90 ° C.) was taken as a control group (C), and Example 1 was obtained for the coffee stored at 4 ° C. for 4 days. In the same manner as above, comparison was made by stress measurement and sensory evaluation.
  • the test results are shown in FIGS.
  • the koji produced using the anti-aging preparation containing any one of the heat-resistant materials such as modified cellulose, yam powder, and processed yeast product has a dough temperature of 25 to 100 when the preparation is added.
  • the softness was maintained even when stored at 4 ° C., indicating that the anti-aging effect of the preparation worked effectively.
  • koji was prepared under the same formulation and production conditions as in Example 1. Manufactured. These cocoons were stored at ⁇ 20 ° C. for 7 days, then thawed to 25 ° C., and compared with Example 1 by stress measurement and sensory evaluation of the cocoons.
  • test results are shown in FIG.
  • the cocoon (test section 20) manufactured using the modified cellulose-containing preparation is manufactured using the heat-resistance-imparting material-unprepared preparation in both hardness (stress) and sensory evaluation.
  • the anti-aging effect was superior to that of the cocoon (test section 18).
  • the koji (test group 19) manufactured using the emulsifier blended preparation was superior to the test group 18 in terms of stress, but in the sensory evaluation, it was evaluated that it was slightly hard like the test group 18, and was satisfactory. It was not possible quality.
  • the heat resistance imparting material modified cellulose, yam powder, processed yeast product
  • koji was produced under the same formulation and production conditions as in Example 1.
  • the formulation of each test group is shown in Tables 8 to 10 below. These cocoons stored at 4 ° C. for 4 days were compared by the stress measurement and sensory evaluation of the cocoons in the same manner as in Example 1.
  • Test results are shown in FIGS. As these results show, 6% or more of the modified cellulose is included in the anti-aging preparation, 18% or more of the anti-aging preparation is used for the yam powder, and 8% of the anti-aging preparation is used for the processed yeast product. It has been clarified that the above-mentioned blending amount can provide good quality wrinkles with aging prevented or suppressed.
  • test results are shown in FIGS.
  • ⁇ -amylase is added at 12% or more for the modified cellulose-containing preparation
  • ⁇ -amylase is 4% or more for the preparation containing yam powder.
  • the preparation containing the processed yeast product it has been clarified that a good quality koji with aging prevented or suppressed can be obtained with a blend of ⁇ -amylase of 12% or more.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
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  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Confectionery (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne un système inédit visant à conférer une bonne résistance thermique à un antioxydant alimentaire (en particulier un antioxydant alimentaire contenant de la ß-amylase en tant qu'ingrédient actif). L'invention concerne donc une substance destinée à conférer une bonne résistance thermique à un antioxydant alimentaire contenant de la ß-amylase en tant qu'ingrédient actif, substance caractérisée en ce qu'elle est au moins choisie parmi une substance traitée par une levure, une poudre d'igname et une cellulose modifiée et ladite substance étant capable de conférer une résistance thermique à des températures de l'ordre de 90 °C ou plus.
PCT/JP2009/060502 2008-06-10 2009-06-09 Stabilisation thermique d'un antioxydant alimentaire Ceased WO2009151042A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
HK11107925.2A HK1153625B (en) 2008-06-10 2009-06-09 Heat-stabilization of food antioxidant
KR1020107027750A KR101668880B1 (ko) 2008-06-10 2009-06-09 식품 산화방지제의 내열화
JP2010516855A JP5570982B2 (ja) 2008-06-10 2009-06-09 食品用老化防止剤の耐熱化
CN200980121554.4A CN102056500B (zh) 2008-06-10 2009-06-09 食品用抗老化剂的耐热化

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2008-152208 2008-06-10
JP2008152208 2008-06-10

Publications (1)

Publication Number Publication Date
WO2009151042A1 true WO2009151042A1 (fr) 2009-12-17

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PCT/JP2009/060502 Ceased WO2009151042A1 (fr) 2008-06-10 2009-06-09 Stabilisation thermique d'un antioxydant alimentaire

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JP (1) JP5570982B2 (fr)
KR (1) KR101668880B1 (fr)
CN (1) CN102056500B (fr)
TW (1) TWI491361B (fr)
WO (1) WO2009151042A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012175932A (ja) * 2011-02-25 2012-09-13 Oriental Yeast Co Ltd 炊飯米の老化防止及び食感改善剤
JP2014526245A (ja) * 2011-09-08 2014-10-06 三星精密化学株式会社 高温保形性を有する餅製造用混合物およびそれを用いて製造された餅
JP2014200183A (ja) * 2013-04-03 2014-10-27 オリエンタル酵母工業株式会社 赤飯の素及びその製造方法、赤飯及びその製造方法、並びに、赤飯の素製造用キット
JP2017522855A (ja) * 2015-05-22 2017-08-17 エスピーシー カンパニー リミテッドＳｐｃ Ｃｏ．， Ｌｔｄ 韓国伝統の麹から分離した製パン用の新規な土地産の天然酵母及び土地産の天然乳酸菌
JP2017169514A (ja) * 2016-03-25 2017-09-28 理研ビタミン株式会社 米飯用品質改良剤
WO2025037645A1 (fr) * 2023-08-17 2025-02-20 天野エンザイム株式会社 Procédé de production d'une composition contenant de l'amidon pour la congélation

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105660765B (zh) * 2016-01-14 2019-09-24 哈尔滨顺达实业发展有限公司 一种软欧面包

Citations (7)

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JPH01117786A (ja) * 1987-10-28 1989-05-10 Nippon Shinyaku Co Ltd 酵素安定化剤
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JP5570982B2 (ja) 2014-08-13
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