JP2016067336A5 - - Google Patents

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Publication number
JP2016067336A5
JP2016067336A5 JP2014203645A JP2014203645A JP2016067336A5 JP 2016067336 A5 JP2016067336 A5 JP 2016067336A5 JP 2014203645 A JP2014203645 A JP 2014203645A JP 2014203645 A JP2014203645 A JP 2014203645A JP 2016067336 A5 JP2016067336 A5 JP 2016067336A5
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JP
Japan
Prior art keywords
starch
texture
improving composition
composition according
swelling
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP2014203645A
Other languages
English (en)
Japanese (ja)
Other versions
JP6450130B2 (ja
JP2016067336A (ja
Filing date
Publication date
Application filed filed Critical
Priority to JP2014203645A priority Critical patent/JP6450130B2/ja
Priority claimed from JP2014203645A external-priority patent/JP6450130B2/ja
Priority to KR1020177005413A priority patent/KR20170067714A/ko
Priority to PCT/JP2015/077977 priority patent/WO2016052712A1/ja
Priority to EP15846615.1A priority patent/EP3287010A4/en
Publication of JP2016067336A publication Critical patent/JP2016067336A/ja
Publication of JP2016067336A5 publication Critical patent/JP2016067336A5/ja
Application granted granted Critical
Publication of JP6450130B2 publication Critical patent/JP6450130B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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JP2014203645A 2014-10-02 2014-10-02 食感改良組成物 Active JP6450130B2 (ja)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP2014203645A JP6450130B2 (ja) 2014-10-02 2014-10-02 食感改良組成物
KR1020177005413A KR20170067714A (ko) 2014-10-02 2015-10-01 식감개량 조성물
PCT/JP2015/077977 WO2016052712A1 (ja) 2014-10-02 2015-10-01 食感改良組成物
EP15846615.1A EP3287010A4 (en) 2014-10-02 2015-10-01 COMPOSITION FOR IMPROVING THE FOOD TEXTURE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2014203645A JP6450130B2 (ja) 2014-10-02 2014-10-02 食感改良組成物

Publications (3)

Publication Number Publication Date
JP2016067336A JP2016067336A (ja) 2016-05-09
JP2016067336A5 true JP2016067336A5 (https=) 2017-11-02
JP6450130B2 JP6450130B2 (ja) 2019-01-09

Family

ID=55630733

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2014203645A Active JP6450130B2 (ja) 2014-10-02 2014-10-02 食感改良組成物

Country Status (4)

Country Link
EP (1) EP3287010A4 (https=)
JP (1) JP6450130B2 (https=)
KR (1) KR20170067714A (https=)
WO (1) WO2016052712A1 (https=)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6803697B2 (ja) * 2016-08-08 2020-12-23 昭和産業株式会社 乾麺の製造方法、及びそれに用いる製麺用組成物
EP3636673A4 (en) * 2017-06-09 2021-02-24 Glico Nutrition Co., Ltd. GELATINATED STARCH
JP6674583B1 (ja) * 2019-08-20 2020-04-01 日清製粉株式会社 麺類用品質改良剤
JP6797502B1 (ja) 2019-11-19 2020-12-09 日本食品化工株式会社 膨潤抑制澱粉の製造方法
JP7628412B2 (ja) * 2020-10-15 2025-02-10 日清食品ホールディングス株式会社 乾燥水産練り製品及びその製造方法
JPWO2022181759A1 (https=) 2021-02-26 2022-09-01
JPWO2023090396A1 (https=) * 2021-11-17 2023-05-25
KR20240113894A (ko) * 2021-11-29 2024-07-23 제이-오일 밀스, 인코포레이티드 식육 가공품용 개량제, 식육 가공품, 및 식육 가공품의 제조 방법
WO2024205412A1 (en) * 2023-03-31 2024-10-03 Coöperatie Koninklijke Avebe U.A. Textured vegetable protein

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0763324B2 (ja) * 1989-10-26 1995-07-12 松谷化学工業株式会社 麺類の製造法
JP4619843B2 (ja) * 2005-03-24 2011-01-26 有限会社モリタフードテクノ 冷凍食品及びその製造方法
JP4903673B2 (ja) * 2007-06-05 2012-03-28 松谷化学工業株式会社 α化麺用ほぐれ剤
JP5043886B2 (ja) * 2009-04-27 2012-10-10 日清製粉株式会社 ちくわぶ用穀粉組成物およびこれを用いたちくわぶの製造方法
JP5129220B2 (ja) * 2009-09-25 2013-01-30 日清製粉株式会社 茹で中華麺類の製造方法
JP5791183B2 (ja) * 2011-08-05 2015-10-07 松谷化学工業株式会社 食品用ほぐれ剤
JP6116150B2 (ja) * 2012-01-31 2017-04-19 江崎グリコ株式会社 レトルト耐性麺
JP2013198479A (ja) * 2012-02-21 2013-10-03 Glico Ham Co Ltd 膨潤抑制酵素処理タピオカ澱粉含有食品

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