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)
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JP2016067336A (ja
JP6450130B2 (ja
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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
WO2018225872A1 (ja) * 2017-06-09 2018-12-13 グリコ栄養食品株式会社 α化澱粉
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
US12604921B2 (en) 2021-02-26 2026-04-21 J-Oil Mills, Inc. Emulsified composition
WO2023090396A1 (ja) * 2021-11-17 2023-05-25 グリコ栄養食品株式会社 ソフトな食感を付与するための食感改良剤
JP7802825B2 (ja) * 2021-11-29 2026-01-20 株式会社Ｊ－オイルミルズ 食肉加工品用改良剤、食肉加工品、及び食肉加工品の製造方法
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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