JP2008148616A - 食品素材及びその製造方法 - Google Patents
食品素材及びその製造方法 Download PDFInfo
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- JP2008148616A JP2008148616A JP2006339290A JP2006339290A JP2008148616A JP 2008148616 A JP2008148616 A JP 2008148616A JP 2006339290 A JP2006339290 A JP 2006339290A JP 2006339290 A JP2006339290 A JP 2006339290A JP 2008148616 A JP2008148616 A JP 2008148616A
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- yeast
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
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- 150000001298 alcohols Chemical class 0.000 claims 1
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- 235000014633 carbohydrates Nutrition 0.000 abstract description 9
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- 239000000047 product Substances 0.000 description 4
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
【解決手段】小豆等雑豆類を酵素処理しながら酵母を添加し酵素分解および酵母発酵を並行して行い、腐敗を防止し炭水化物をアルコールに替え除去し炭水化物含有量を低減させる。
【選択図】 図5
Description
なお、雑豆類とは、小豆などのささげ属、金時、手亡などのいんげん属、えんどう属の豆類である。
雑豆類: 炭水化物約60%、タンパク質約20%、脂肪約2%
大豆 : 炭水化物約30%、タンパク質約35%、脂肪約20%
この結果の生成物を「豆粗ペースト」と称することにする。
Claims (4)
- 雑豆類の餡粒子を酵素処理にて分解し、同時に酵母を添加し、生成する糖分をアルコールに変換し、このアルコールを分離除去して得られる雑豆類を原料とした新規な食品素材。
- 雑豆類の餡粒子を酵素分解すると同時に酵母による発酵とを並行させ、得られたアルコールを除去してなる新規な食品素材の製造方法。
- 雑豆類がささげ属、いんげん属、えんどう属、小豆、金時、手亡、中長であることを特徴とする請求項1又は2記載の新規な食品素材又は新規な食品素材の製造方法。
- 酵素処理に用いられる酵素剤は、アミラーゼ、グルコアミラーゼ、プロテアーゼ、キシラナーゼ、ペクチナーゼであることを特徴とする請求項1又は2記載の新規な食品素材又は新規な食品素材の製造方法。
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JP2006339290A JP3967366B1 (ja) | 2006-12-18 | 2006-12-18 | 食品素材及びその製造方法 |
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JP2006339290A JP3967366B1 (ja) | 2006-12-18 | 2006-12-18 | 食品素材及びその製造方法 |
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JP3967366B1 JP3967366B1 (ja) | 2007-08-29 |
JP2008148616A true JP2008148616A (ja) | 2008-07-03 |
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JP2006339290A Active JP3967366B1 (ja) | 2006-12-18 | 2006-12-18 | 食品素材及びその製造方法 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020504995A (ja) * | 2016-01-25 | 2020-02-20 | エーディーエム エディブル ビーンズ スペシャルティーズ,インコーポレイテッド | デンプンを主成分とする新規な増粘組成物 |
JP7471920B2 (ja) | 2020-06-02 | 2024-04-22 | 井村屋グループ株式会社 | 小豆ゲルの製造方法 |
-
2006
- 2006-12-18 JP JP2006339290A patent/JP3967366B1/ja active Active
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020504995A (ja) * | 2016-01-25 | 2020-02-20 | エーディーエム エディブル ビーンズ スペシャルティーズ,インコーポレイテッド | デンプンを主成分とする新規な増粘組成物 |
JP7471920B2 (ja) | 2020-06-02 | 2024-04-22 | 井村屋グループ株式会社 | 小豆ゲルの製造方法 |
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JP3967366B1 (ja) | 2007-08-29 |
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