CN101484023B - 含淀粉的食品的制造方法和含淀粉的食品的改质用酶制剂 - Google Patents

含淀粉的食品的制造方法和含淀粉的食品的改质用酶制剂 Download PDF

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Publication number
CN101484023B
CN101484023B CN2007800247623A CN200780024762A CN101484023B CN 101484023 B CN101484023 B CN 101484023B CN 2007800247623 A CN2007800247623 A CN 2007800247623A CN 200780024762 A CN200780024762 A CN 200780024762A CN 101484023 B CN101484023 B CN 101484023B
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Prior art keywords
tgase
enzyme
transglucosidase
sense
addition
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Chinese (zh)
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CN101484023A (zh
Inventor
山田律彰
小川哲平
丸山明子
冈本武
若林秀彦
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Ajinomoto Co Inc
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Ajinomoto Co Inc
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y204/00—Glycosyltransferases (2.4)

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Noodles (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Cereal-Derived Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
CN2007800247623A 2006-06-30 2007-06-27 含淀粉的食品的制造方法和含淀粉的食品的改质用酶制剂 Active CN101484023B (zh)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
JP180674/2006 2006-06-30
JP2006180674 2006-06-30
JP008649/2007 2007-01-18
JP2007008649 2007-01-18
PCT/JP2007/063335 WO2008001940A1 (fr) 2006-06-30 2007-06-27 Procédé de production d'un aliment contenant de l'amidon et préparation d'enzyme pour une modification d'un aliment contenant de l'amidon

Publications (2)

Publication Number Publication Date
CN101484023A CN101484023A (zh) 2009-07-15
CN101484023B true CN101484023B (zh) 2012-11-14

Family

ID=38845693

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2007800247623A Active CN101484023B (zh) 2006-06-30 2007-06-27 含淀粉的食品的制造方法和含淀粉的食品的改质用酶制剂

Country Status (5)

Country Link
JP (1) JP4862759B2 (ko)
KR (1) KR101073371B1 (ko)
CN (1) CN101484023B (ko)
TW (1) TWI389647B (ko)
WO (1) WO2008001940A1 (ko)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5585442B2 (ja) * 2008-03-17 2014-09-10 味の素株式会社 水産練製品の製造方法及び水産練製品用酵素製剤
CN102164506B (zh) * 2008-09-25 2013-10-30 味之素株式会社 米饭食品的制造方法和米饭食品改性用酶制剂
TWI446875B (zh) * 2009-02-04 2014-08-01 Ajinomoto Kk 麵類之製造方法及麵類改質用之酵素製劑
JP5762958B2 (ja) * 2009-07-01 2015-08-12 天野エンザイム株式会社 マルトトリオシル転移酵素及びその製造方法並びに用途
CN102396675A (zh) * 2010-09-19 2012-04-04 李德远 一种控制方便米饭回生的方法
KR101259622B1 (ko) * 2010-12-28 2013-04-29 주식회사 강동오케익 밀을 사용한 파베이킹된 냉동 반죽 제조 방법
EP3494993B1 (en) 2011-02-04 2021-04-21 Amano Enzyme Inc. Novel use of maltotriosyl transferase
JP6089779B2 (ja) * 2012-02-28 2017-03-08 味の素株式会社 電子レンジ加熱麺類の製造方法及び電子レンジ加熱麺類改質用酵素製剤
KR102363502B1 (ko) * 2013-01-24 2022-02-17 아지노모토 가부시키가이샤 전분 함유 식품의 제조 방법 및 전분 함유 식품 개질용의 효소 제제
KR101514534B1 (ko) * 2013-07-31 2015-05-21 대한민국(농촌진흥청장) 콩고기 가공식품 및 이의 제조방법
JP2016171762A (ja) * 2015-03-16 2016-09-29 味の素株式会社 餅生地の製造方法及び餅生地改質用の製剤
US20190297925A1 (en) 2018-04-03 2019-10-03 Nestec S.A. Shelf-stable, ready-to-eat pasta products and methods of producing same
CN114521592A (zh) * 2020-10-30 2022-05-24 天野酶制品株式会社 口感提高的植物性蛋白质加工物的制造方法

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JP2749363B2 (ja) * 1989-04-28 1998-05-13 昭和産業株式会社 麺類の製造方法
JPH0614733A (ja) * 1991-02-25 1994-01-25 Ajinomoto Co Inc 麺 類
JP3254796B2 (ja) * 1993-03-18 2002-02-12 味の素株式会社 冷凍豆腐の製造法
JP3312469B2 (ja) * 1994-03-14 2002-08-05 味の素株式会社 卵加工食品の製造法
JP2660159B2 (ja) * 1994-06-01 1997-10-08 東洋水産株式会社 生タイプ包装麺の製造方法
JP2702073B2 (ja) * 1994-07-15 1998-01-21 東洋水産株式会社 生タイプ包装中華麺の製造方法
WO1997041736A1 (en) * 1996-05-02 1997-11-13 Novo Nordisk A/S Use of a branching enzyme in baking
WO1998000029A1 (en) * 1996-07-01 1998-01-08 Novo Nordisk A/S Use of a deamidase in baking
JP3582265B2 (ja) * 1996-11-28 2004-10-27 味の素株式会社 改質穀粉及びこれを使用した穀粉加工食品
JPH10276695A (ja) * 1997-04-11 1998-10-20 Ajinomoto Co Inc めん類の製造方法
AU7489098A (en) * 1997-05-16 1998-12-08 Novo Nordisk Biotech, Inc. Polypeptides having aminopeptidase activity and nucleic acids encoding same
JPH11332495A (ja) * 1998-05-22 1999-12-07 Ajinomoto Co Inc 油ちょう済みフライ食品用バッター
JP2000253841A (ja) * 1999-03-08 2000-09-19 Nisshin Flour Milling Co Ltd 茹で麺類の製造方法
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JP2001252011A (ja) * 2000-03-10 2001-09-18 Koiwai Nyugyo Kk ヨーグルトの製造法
JP3951584B2 (ja) * 2000-10-10 2007-08-01 味の素株式会社 改質された原料乳の製造方法及びそれを用いた乳製品
JP2003219826A (ja) * 2002-01-29 2003-08-05 Ajinomoto Co Inc 油ちょう食品用バッターおよび油ちょう食品の製造方法
JP3948309B2 (ja) * 2002-02-27 2007-07-25 味の素株式会社 油ちょう食品の製造法
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JP4111083B2 (ja) * 2003-07-01 2008-07-02 味の素株式会社 冷凍豆腐の製造方法
JP2005110599A (ja) * 2003-10-09 2005-04-28 Kaneka Corp 酸性水中油型乳化組成物
EP1736061B1 (en) * 2004-04-05 2016-10-12 Ajinomoto Co., Inc. Method of improving properties of starch-containing food and use of a property-improving agent
EP1749447B1 (en) * 2004-05-10 2014-08-27 Ajinomoto Co., Inc. Method of producing yogurt
JP2006223189A (ja) * 2005-02-17 2006-08-31 Kibun Food Chemifa Co Ltd 食品用改良剤
JP2006314312A (ja) * 2005-04-15 2006-11-24 Ajinomoto Co Inc 品質が改良された米麺

Also Published As

Publication number Publication date
CN101484023A (zh) 2009-07-15
JP2008194024A (ja) 2008-08-28
KR20090024187A (ko) 2009-03-06
TWI389647B (zh) 2013-03-21
TW200808199A (en) 2008-02-16
WO2008001940A1 (fr) 2008-01-03
KR101073371B1 (ko) 2011-10-17
JP4862759B2 (ja) 2012-01-25

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