摘要:
PROBLEM TO BE SOLVED: To provide a method for easily and accurately evaluating the quality of cocoa beans.SOLUTION: The quality evaluation method of cocoa beans includes the steps of: obtaining an analytic sample by performing the preprocessing of cacao beans; obtaining an analytic result by subjecting the analytic sample to instrumental analysis (combined with liquid chromatography or mass analysis); performing multivariable analysis (especially, principal component analysis) by converting the analytic result into numerical data; and evaluating quality from the obtained analytic result. Thus, it is possible to achieve the evaluation of the total quality of cocoa beams by a simple method which used to be difficult in a conventional manner. That is, it is possible to quickly and beneficially evaluate the quality of cocoa beams by screening cocoa beams by instrumental analysis such as chromatography.
摘要:
PROBLEM TO BE SOLVED: To provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods, and provide a process for producing the same and the acidic foods with the use of the same. SOLUTION: A solution containing soymilk is subjected to a treatment for eliminating or inactivating polyanionic substances contained therein and/or adding a polycationic substance and then heated at 100°C or above under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and thus being appropriately usable in the acidic foods can be obtained. By use of this protein, protein foods in an acidic region can be provided. By combination of the above-described treatment with a protease-digestion treatment, a soybean protein hydrolyzate having a high solubility in the acidic region can be efficiently obtained. COPYRIGHT: (C)2009,JPO&INPIT
摘要:
PROBLEM TO BE SOLVED: To provide an enzyme-treated flavor material giving deliciousness inherent in wheat to dough containing wheat flour as raw material, specifically with respect to bread dough, giving deliciousness and/or body taste, and further savory flavor like those obtained by a long-time fermentation method to bread obtained by an ordinary breadmaking method represented by an intermediate dough breadmaking method, or giving deliciousness inherent in wheat to less flavored bread obtained by a frozen dough breadmaking method requiring short fermentation time. SOLUTION: The enzyme-treated flavor material is obtained by subjecting mixture comprising wheat-derived raw material containing at least one kind selected from endosperm, embryo and skin each of wheat, and water to enzyme treatment: wherein the enzyme comprises amylase and protease, the flavor material is used to produce wheat flour-containing dough, specifically comprising bread dough. The method for making bread using the material comprises fermenting and heating the dough. COPYRIGHT: (C)2009,JPO&INPIT
摘要:
PROBLEM TO BE SOLVED: To provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods and to provide its production method, and to provide acidic foods using the soybean protein material. SOLUTION: A solution containing soybean protein is subjected to treatment for eliminating or inactivating polyanionic substances contained therein and/or adding a polycationic substance and then heated at a temperature exceeding 100°C under acidic conditions. Thus, a soybean protein having a high solubility under acidic conditions and being appropriately usable in acidic foods can be obtained. By using the protein, protein foods in an acidic region can be provided. Further, by combining the above treatment with a protease-digestion treatment, a soybean protein hydrolysate having a high solubility in an acidic region can be efficiently produced. COPYRIGHT: (C)2009,JPO&INPIT
摘要:
PROBLEM TO BE SOLVED: To provide a method for producing tasty yoghurt-like food and drink comprising fermenting rice with lactobacillus so as to have superior harmonious balance between refreshing fermentation flavor similar to that of milk yoghurt and with the slight sweetness of rice. SOLUTION: The method for producing yoghurt-like food and drink comprises a starch hydrolysis process in wchich a raw material solution obtained by dispersing gelatinized rice and starch hydrolytic enzyme in water is controlled to have a temperature lower than 75°C so as to make the starch hydrolysis enzyme act on the raw material solution, and a fermentation process where the lactobacillus acts on sugar generated in the starch hydrolysis process. COPYRIGHT: (C)2009,JPO&INPIT
摘要:
PROBLEM TO BE SOLVED: To provide a method for producing a peptide mixture in high yield, not producing insoluble precipitation by enzymatic decomposition and not requiring a separation process even under conditions of high-concentration protein. SOLUTION: This method comprises heat-treating a vegetable protein solution.in the presence of a surfactant in neutral to alkaline conditions to provide transparent solution and reacting the solution with a protease and the method is an enzymatic decomposition method not producing insoluble precipitation. The method can be utilized for various uses by powdering and drying the resultant peptide mixture solution according to various drying methods such as freeze-drying and spray-drying or by concentrating the peptide mixture solution with RO(reverse osmosis) membrane and enables uses in wide industrial fields including cosmetics and toiletries.