摘要:
A cooked rice food product reduced in the degradation in taste, texture, and aspects of quality due to distribution in the refrigerated or frozen state and thawing at a low temperature or at room temperature as a method rendering it into a consumable state, by the addition of water-soluble soybean polysaccharides, a sugar alcohol, and amylase.
摘要:
There is disclosed a water-soluble polysaccharide composed of rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid, and a degree of esterification of uronic acid of not more than 50%. This water-soluble polysaccharide is useful as a protein stabilizer. A process for preparing the same and food containing the same is also disclosed.
摘要:
An emulsifier comprising as an active ingredient a water-soluble hemicellulose derived from a soybean cotyledon, an emulsion composition comprising the emulsifier, and a powder composition produced by powdering the emulsion composition. The emulsifier of the present invention can provide a very stable emulsion composition.
摘要:
Legume-derived, and particularly soybean-derived, water-soluble polysaccharides are added to thickener-containing powder supplied with an instant food to prevent clumping of powder masses during reconstitution and for a more homogeneous reconstitution. Thus, the problem is solved which is encountered with soup powders such as a thickened soup powder and a curry-seasoned soup powder, which are supplied with instant foods such as instant noodles, containing thickeners such as starch or gum substances to impart thickness, whereby reconstitution in a stationary state produces swelling of the thickener and prevents adequate dispersion, resulting in scattering of powder masses in the soup and clumping at the bottom of the container and, thereby, impairing the taste.
摘要:
A method of production of dried noodles, in which the dried noodles are fried noodles of the type which are prepared by adding hot water, etc. or by cooking, or hot air-dried or freeze-dried type noodles, whereby the noodles are treated with water-soluble hemicellulose during one of the steps of production of the noodles.
摘要:
A rice cooking method comprising treating polished rice with water-soluble hemicellulose. Rice of consistently good quality can be cooked in large amounts in a short time.
摘要:
An automatic analysis device has a light scattering photometer incorporated therein, and improved accuracy resulting from reducing the influences from external light. The automatic analysis device includes a scattered light measurement unit disposed inside the main-body casing, and openable/closable protective covers to cover the top face of the main-body casing. A first protective cover at the center includes a light-shielding part to block external light. The protective covers include see-through parts enabling viewing of the inside. The light-shielding part is configured to cover an area of the reaction disk at least corresponding to the area above the scattered light measurement unit, thus reducing external light leaking into the scattered light measurement unit, and thus removing influences from external light on the scattered light measurement. The protective cover may have a divided structure.