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公开(公告)号:JPWO2009113627A1
公开(公告)日:2011-07-21
申请号:JP2010502875
申请日:2009-03-12
Applicant: 味の素株式会社 , 天野エンザイム株式会社
CPC classification number: C08H1/00 , A23J3/18 , A23J3/22 , A23L29/206
Abstract: 安価な天然原料に、高い吸水性を付与し、食品のテクスチャー改良や粘度調整など、多用途の高吸水性素材を提供する。小麦グルテンに架橋ネットワーク構造を形成せしめ、更にタンパク質脱アミド化酵素による脱アミド化処理を施す。(図1)
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公开(公告)号:JP3993792B2
公开(公告)日:2007-10-17
申请号:JP2002172192
申请日:2002-06-13
Applicant: クノール食品株式会社 , 味の素株式会社
IPC: A23L3/3526 , A23L3/3571 , A23L27/60 , C09K15/20 , C09K15/34
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公开(公告)号:JP5298870B2
公开(公告)日:2013-09-25
申请号:JP2009007225
申请日:2009-01-16
Applicant: 味の素株式会社
Inventor: 義和 中西
IPC: A23L27/60
Abstract: PROBLEM TO BE SOLVED: To provide an acid oil-in-water emulsion food excellent in high viscosity and heat resistance. SOLUTION: A method for producing the acid oil-in-water emulsion food having yolk as the main emulsifier includes adding phospholipase A2 to an aqueous phase part excluding an acid raw material followed by preserving, and using the aqueous phase part for the acidic oil-in-water emulsion food. It is preferable that an added amount of phospholipase A2 to the aqueous phase part excluding the acid raw material is 500-10,000 IU/kg; a preservation temperature is 2-10°C, and a preservation time is 1-24h. COPYRIGHT: (C)2010,JPO&INPIT
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