JP4242541B2 - Quality improving composition for moss - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、ガラクトマンナン分解物を添加することを特徴とする餅類用品質改良組成物及びそれを用いる餅類の製造法に関するものである。
【０００２】
【従来の技術】
餅類は、昔から食されてきた伝統的な食べ物であり、大福餅、おはぎ、ぼた餅、鏡餅、かしわ餅、のし餅、豆餅、団子など、数多くの種類がある。
餅類に含まれる澱粉は、水分存在下で加熱されると糊化、膨張し、餅としての独特な食感を形成する。
餅類の食感としては、やわらかく、なめらかで歯切れが良いことが好まれている。しかしながら、保存中に、α化した澱粉が、時間の経過とともにβ−型に戻る、いわゆる老化現象が起こり、硬くなり食感が低下し、著しく商品価値が低下してしまう。そのため、長い保存期間に耐える品質が強く要求されている。
餅類の品質を改良する方法として、ペクチン、キサンタンガム、カラギーナン、タラガムのような増粘多糖類を餅類に添加することが知られている。しかし、このような増粘多糖類を添加すると粘度が増すため、生地にムラができ易くなる。また、釜ばなれが悪くなるなどの問題が生じる。
他には、特開昭５４−４９３５４の酵素を用いる方法、特開平５−２５２８７２のオリゴ糖、糖アルコール等の糖類を添加する方法、特開平７−７９６８９のトレハロースとグリセリン脂肪酸エステル等を用いる方法等、多くの試みがなされている。しかしながら、充分に餅類の品質を改良させるに至っていない。
【０００３】
【発明が解決しようとする課題】
本発明は、餅類本来の風味を損なうことなく食感を改良し、保存中の老化による餅類の硬化を抑制する餅類用品質改良組成物及びそれを添加することを特徴とする餅類の製造法を提供することを課題とする。
【０００４】
【課題を解決するための手段】
本発明者らは前記現状を鑑み、鋭意研究した結果、ガラクトマンナン分解物を含有させることで、餅類の食感を改良し、老化を抑制することができることを初めて見いだし本発明を完成するに至った。すなわち、本発明はガラクトマンナン分解物を含有することを特徴とする餅類用品質改良組成物及びそれを添加することを特徴とする餅類の製造法に関するものである。
【０００５】
【発明の実施の形態】
本発明における餅類とは、澱粉（糯米、粳米など）を主成分とする原料を加温しながら混錬し、成型し調製されるものである。例えば、更に限定するものではないが、大福餅、おはぎ、ぼた餅、鏡餅、かしわ餅、豆餅、のし餅などの餅または団子などが挙げられる。
本発明におけるガラクトマンナン分解物とは、人の消化酵素で消化されない難消化性の高分子多糖類であり、ガラクトマンナンを主成分とするグアーガム、ローカストビーンガム、タラガム等の増粘多糖類を加水分解し、精製、乾燥したものである。これらの分解物は、ほとんど無味・無臭で、しかも、水に無色透明に溶解して低粘度の溶液となる。
この加水分解方法については、酵素による方法、酸による方法等、更に限定するものではないが、酸による方法では分解がランダムになり単糖類、二糖類等低分子のものが生成される場合があり一定の分解がされにくいため、酵素による分解が好ましい。酵素分解法に用いられる酵素は、マンノース直鎖を加水分解するものであれば市販のものでも天然由来のものでも更に限定されるものではないが、アスペルギルス属菌やリゾープス属菌等由来のβ−ガラクトマンナナーゼが好ましい。
本発明に使用されるガラクトマンナン分解物は、２，０００〜１００，０００の平均分子量を持つこと、及び１％水溶液をＢ型粘度計を用いて測定した時の粘度が１０ｍＰａ・ｓ以下であることが望ましい。平均分子量２，０００以上のガラクトマンナン分解物を含有する餅類用品質改良組成物は、いずれも品質改良効果を持っているが、通常、平均分子量が１００，０００を超えると、粘度が高く餅類に添加する場合に不都合が生じる場合が多いため、糖鎖の平均分子量として２，０００〜１００，０００である事が望ましい。更に好ましくは平均分子量として５，０００〜４０，０００程度に分解したものが望ましい。
平均分子量の測定方法は、更に限定するものではないが、ポリエチレングリコール（分子量；２，０００、２０，０００、１００，０００）をマーカーに高速液体クロマトグラフ法（カラム；ＹＭＣ−Ｐａｃｋ Ｄｉｏｌ−１２０（株）ワイエムシィ社製）を用いて、分子量分布を測定する方法等を用いることにより求めることができる。
【０００６】
本発明品の餅類用品質改良組成物は、ガラクトマンナン分解物を含有すればその含有量については更に限定されるものではないが、例えば、原料に対し改善が期待されるガラクトマンナン分解物の有効量即ち、使用時に原料米の０．１〜１０重量％、好ましくは、０．２〜５重量％、更に好ましくは、０．５〜２重量％のガラクトマンナン分解物が確保しうる量が含有される事が望ましい。また、他の併用される物質については、更に限定されるものではないが、アミノ酸、ペプチド、オリゴ糖、デキストリン、乳化剤等が挙げられる。
本発明における改良効果のメカニズムについては次の様なことが推測される。水溶性食物繊維の構成成分であるガラクトマンナンが、適度な鎖長に分解され、餅類の澱粉粒子を程良く取り巻くようなかたちでつなぎ剤となるとともに高い保湿効果を有するため餅類の品質改良（食感改良と老化防止）ができるものと考えられる。
本発明品の添加方法は、更に限定するものではないが、従来の糖類の添加方法と同様に、原料米を蒸した後、餅をつく時に添加するのが好ましい。
本発明について、以下に実施例を挙げて具体的に説明するが、これによって限定されるものではない。
【０００７】
【実施例】
実施例１
水１，２００部に塩酸を加えてｐＨを４．５に調整した。これにアスペルスギルス属の生産するβ−ガラクトマンナナーゼ０．２部とグアーガム粉末１００部を加え５０℃で２４時間酵素反応を行った。反応終了後９０℃、３０分間加熱して酵素失活を行った後、活性炭２０部を加えた。３０分後濾過分離して透明な水溶液１１００部を得た。この水溶液を噴霧乾燥し、本発明品（平均分子量２０，０００）の粉末９２部を得た。このものの、１％水溶液をＢ型粘度計（東機産業（株））を用いて測定した時の粘度は、２ｍＰａ・ｓであった。
【０００８】
実施例２
水１，２００部に塩酸を加えてｐＨを４．５に調整した。これにアスペルスギルス属の生産するβ−ガラクトマンナナーゼ０．２部とローカストビーンガム粉末１００部を加え５０℃で２４時間酵素反応を行った。反応終了後９０℃、３０分間加熱して酵素失活を行った後、活性炭２０部を加えた。３０分後濾過分離して透明な水溶液１０００部を得た。この水溶液を噴霧乾燥し、本発明品（平均分子量１２，０００）の粉末９３部を得た。このものの、１％水溶液をＢ型粘度計（東機産業（株））を用いて測定した時の粘度は、１．５ｍＰａ・ｓであった。
【０００９】
実施例３
水１，２００部に塩酸を加えてｐＨを４．５に調整した。これにアスペルスギルス属の生産するβ−ガラクトマンナナーゼ０．２部とグアーガム粉末１００部を加え５０℃で２４時間酵素反応を行った。反応終了後９０℃、３０分間加熱して酵素失活を行った後、活性炭２０部を加えた。３０分後濾過分離して透明な水溶液１０００部を得た。この水溶液を濃縮後（固形分２０％）、デキストリンを固形分の１／２量溶解し、噴霧乾燥し、本発明品の粉末１００部を得た。
【００１０】
実施例４
餅米８２部を水洗いして、水に一晩浸漬した後、６０分以上水切りし、餅米を蒸した。さらに、ぬるま湯８．１部、砂糖９．０８部、実施例１で得られた本発明品０．８２部添加して、餅つき機にて餅をついた。得られた餅の仕上がりの重量は９５部であった。
【００１１】
実施例５
餅米８２部を水洗いして、水に一晩浸漬した後、６０分以上水切りし、餅米を蒸した。さらに、ぬるま湯８．１部、砂糖９．０８部、実施例２で得られた本発明品０．８２部添加して、餅つき機にて餅をついた。得られた餅の仕上がりの重量は９４部であった。
【００１２】
実施例６
餅米８２部を水洗いして、水に一晩浸漬した後、６０分以上水切りし、餅米を蒸した。さらに、ぬるま湯８．１部、砂糖９．０８部、実施例３で得られた本発明品１．２３部添加して、餅つき機にて餅をついた。得られた餅の仕上がりの重量は９５部であった。
【００１３】
実施例７
餅米８２部を水洗いして、水に一晩浸漬した後、６０分以上水切りし、餅米を蒸した。さらに、ぬるま湯８．１部、砂糖９．０８部、実施例３で得られた本発明品１．２３部添加して、餅つき機にて餅をついた。得られた餅の仕上がりの重量は９５部であった。
【００１４】
実施例８
上新粉５５．０部にぬるま湯４０．０部を加えて混合し蒸した。さらに、ぬるま湯４．０部、実施例１で得られた本発明品１．０部混合し、艶が出るまで力を入れて練った。得られた団子の仕上がりの重量は６０部であった。
【００１５】
比較例１
餅米８２部を水洗いして、水に一晩浸漬した後、６０分以上水切りし、餅米を蒸した。さらに、ぬるま湯８．１部、砂糖９．０８部、グアーガム０．８２部添加して、餅つき機にて餅をついた。得られた餅の仕上がりの重量は９２部であった。
【００１６】
比較例２
餅米８２部を水洗いして、水に一晩浸漬した後、６０分以上水切りし、餅米を蒸した。さらに、ぬるま湯８．１部、砂糖９．０８部、ローカストビーンガム０．８２部添加して、餅つき機にて餅をついた。得られた餅の仕上がりの重量は９２部であった。
【００１７】
比較例３
餅米８２部を水洗いして、水に一晩浸漬した後、６０分以上水切りし、餅米を蒸した。さらに、ぬるま湯８．１部、砂糖９．０８部、グアーガム０．８２部、デキストリン０．４１部添加して、餅つき機にて餅をついた。得られた餅の仕上がりの重量は９３部であった。
【００１８】
比較例４
餅米８２部を水洗いして、水に一晩浸漬した後、６０分以上水切りし、餅米を蒸した。さらに、ぬるま湯８．１部、砂糖９．０８部、オリゴ糖０．８２部添加して、餅つき機にて餅をついた。得られた餅の仕上がりの重量は９３部であった。
【００１９】
試験例１
上記実施例４、５、６で調製した餅、比較例１、２、３、４で調製した餅及び本発明品を加えないでコントロールとして調製した餅について、レオメーター（不動工業（株））を用いて、添加品と無添加品の引張り試験（伸び）、圧縮試験（硬さ）を比較した（表１，２）。
また、パネラー１０人により、なめらかさ、やわらかさ、歯切れについて官能評価を行った。同様の評価を２５℃、４８時間保存後にも行った。評価は５段階の点数評価により行い、平均値で表し、その結果を以下の表に示した（表３，４）。
【００２０】
＜引張り試験、圧縮試験＞
【表１】
製造直後
【表２】
保存４８時間後
＜官能評価＞
【表３】
製造直後
【表４】
保存４８時間後
非常に良い ５
良い ４
普通 ３
悪い ２
かなり悪い １
【００２４】
試験例２
上記実施例７で調製した団子と本発明品を加えないでコントロールとして調製した団子について、パネラー１０人により、なめらかさ、やわらかさ、歯切れについて官能評価を行った。同様の評価を２５℃、２４時間保存後にも行った。評価は５段階の点数評価により行い、平均値で表し、その結果を以下の表に示した（表５，６）。
【００２５】
＜官能評価＞
【表５】
製造直後
【表６】
保存２４時間後
非常に良い ５
良い ４
普通 ３
悪い ２
かなり悪い １
【００２７】
以上のように、食感（なめらかさ、やわらかさ、歯切れ）において、本発明品を添加した餅類のほうがコントロールに比べて良かった。また、本発明品を添加したものは保存後でも優れた食味を示し、コントロールに比べて、老化が抑制されており、本発明品の餅類の品質改良効果が確認された。
【００２８】
【発明の効果】
（１）餅類に本発明品を添加することことで、餅類の伸び硬さ、歯切れを改良し食感を改善する事が可能である。
（２）餅類に本発明品を添加することことで、保存期間中の老化を抑制し、餅類本来の風味を長期間保つ事が可能である。
以上のように、本発明は餅類の品質改善に効果が大である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a moss quality improving composition characterized by adding a galactomannan degradation product and a method for producing moss using the same.
[0002]
[Prior art]
Rice cakes are traditional foods that have been eaten since ancient times, and there are many types such as Daifuku rice cakes, rice cakes, potato rice cakes, kagami rice cakes, kashiwa rice cakes, rice cakes, bean cakes, and dumplings.
Starch contained in moss gelatinizes and expands when heated in the presence of moisture, forming a unique texture as cocoon.
The texture of moss is preferred to be soft, smooth and crisp. However, during storage, the so-called aging phenomenon occurs in which the starch that has been gelatinized returns to the β-type with the passage of time, becomes harder and has a lower texture, and the commercial value is significantly reduced. Therefore, a quality that can withstand a long storage period is strongly demanded.
As a method for improving the quality of moss, it is known to add thickening polysaccharides such as pectin, xanthan gum, carrageenan and tara gum to moss. However, when such a thickening polysaccharide is added, the viscosity increases, so that unevenness is easily formed on the dough. In addition, problems such as worsening of the hook will occur.
In addition, a method using an enzyme disclosed in JP-A-54-49354, a method including adding a saccharide such as an oligosaccharide or a sugar alcohol disclosed in JP-A-5-252872, and a method using trehalose and a glycerin fatty acid ester disclosed in JP-A-7-79589. Many attempts have been made. However, the quality of moss has not been improved sufficiently.
[0003]
[Problems to be solved by the invention]
The present invention relates to a quality-improving composition for moss that improves the texture without impairing the original flavor of moss and suppresses the curing of moss due to aging during storage, and moss characterized by adding the same It is an object of the present invention to provide a manufacturing method for the above.
[0004]
[Means for Solving the Problems]
As a result of diligent research in view of the present situation, the present inventors have found for the first time that by containing a galactomannan degradation product, the texture of moss can be improved and aging can be suppressed, and the present invention is completed. It came. That is, the present invention relates to a moss quality-improving composition containing a galactomannan degradation product and a method for producing moss characterized by adding it.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The potatoes in the present invention are prepared by kneading, molding and preparing a raw material mainly composed of starch (brown rice, glutinous rice, etc.). Examples include, but are not limited to, rice cakes or dumplings such as Daifuku rice cake, rice cake, rice cake rice cake, kagami rice cake, kashiwa rice cake, bean rice cake, and rice cake.
The galactomannan degradation product in the present invention is an indigestible polymer polysaccharide that is not digested by human digestive enzymes, and is used to hydrolyze thickening polysaccharides such as guar gum, locust bean gum, and tara gum that are mainly composed of galactomannan. Decomposed, purified and dried. These decomposition products are almost tasteless and odorless, and dissolve in water in a colorless and transparent manner to form a low-viscosity solution.
The hydrolysis method is not limited further, such as an enzymatic method, an acid method, etc., but the acid method may randomly decompose and produce low molecular weight compounds such as monosaccharides and disaccharides. Degradation with an enzyme is preferable because certain degradation is difficult. The enzyme used in the enzymatic degradation method is not limited as long as it hydrolyzes mannose straight chain, either commercially available or naturally derived, but β-derived from Aspergillus or Rhizopus Galactomannanase is preferred.
The galactomannan degradation product used in the present invention has an average molecular weight of 2,000 to 100,000, and has a viscosity of 10 mPa · s or less when a 1% aqueous solution is measured using a B-type viscometer. It is desirable. All the quality-improving compositions for moss containing a galactomannan degradation product having an average molecular weight of 2,000 or more have a quality-improving effect, but when the average molecular weight exceeds 100,000, the viscosity is usually high. Since there are many cases where inconvenience occurs when added to the class, it is desirable that the average molecular weight of the sugar chain is 2,000 to 100,000. More preferably, an average molecular weight decomposed to about 5,000 to 40,000 is desirable.
The method for measuring the average molecular weight is not limited, but high-performance liquid chromatography (column: YMC-Pack Diol-120) using polyethylene glycol (molecular weight; 2,000, 20,000, 100,000) as a marker. It can be determined by using a method for measuring the molecular weight distribution, etc., manufactured by YMC Co.).
[0006]
If the galactomannan degradation product of the product of the present invention contains a galactomannan degradation product, the content thereof is not further limited, but for example, a galactomannan degradation product expected to be improved with respect to the raw material. Effective amount, ie, 0.1-10% by weight of raw rice, preferably 0.2-5% by weight, more preferably 0.5-2% by weight of galactomannan degradation product It is desirable to contain. Further, other substances to be used in combination are not limited, and examples thereof include amino acids, peptides, oligosaccharides, dextrins, and emulsifiers.
About the mechanism of the improvement effect in this invention, the following things are estimated. Galactomannan, a component of water-soluble dietary fiber, is decomposed to an appropriate chain length, becomes a binder in a form that surrounds the starch particles of moss, and has a high moisturizing effect, improving the quality of moss (Improve texture and prevent aging).
The method for adding the product of the present invention is not further limited, but it is preferably added when the rice is cooked after steaming the raw rice, as in the conventional method for adding sugar.
The present invention will be specifically described below with reference to examples, but is not limited thereto.
[0007]
【Example】
Example 1
Hydrochloric acid was added to 1,200 parts of water to adjust the pH to 4.5. To this was added 0.2 part of β-galactomannanase produced by Aspergillus and 100 parts of guar gum powder, and an enzyme reaction was carried out at 50 ° C. for 24 hours. After completion of the reaction, the enzyme was deactivated by heating at 90 ° C. for 30 minutes, and then 20 parts of activated carbon was added. After 30 minutes, filtration and separation were performed to obtain 1100 parts of a transparent aqueous solution. This aqueous solution was spray-dried to obtain 92 parts of powder of the product of the present invention (average molecular weight 20,000). When this 1% aqueous solution was measured using a B-type viscometer (Toki Sangyo Co., Ltd.), the viscosity was 2 mPa · s.
[0008]
Example 2
Hydrochloric acid was added to 1,200 parts of water to adjust the pH to 4.5. To this, 0.2 part of β-galactomannanase produced by Aspergillus and 100 parts of locust bean gum powder were added, and an enzyme reaction was carried out at 50 ° C. for 24 hours. After completion of the reaction, the enzyme was deactivated by heating at 90 ° C. for 30 minutes, and then 20 parts of activated carbon was added. After 30 minutes, filtration and separation were performed to obtain 1000 parts of a transparent aqueous solution. This aqueous solution was spray-dried to obtain 93 parts of a powder of the product of the present invention (average molecular weight 12,000). Of this, the viscosity when a 1% aqueous solution was measured using a B-type viscometer (Toki Sangyo Co., Ltd.) was 1.5 mPa · s.
[0009]
Example 3
Hydrochloric acid was added to 1,200 parts of water to adjust the pH to 4.5. To this was added 0.2 part of β-galactomannanase produced by Aspergillus and 100 parts of guar gum powder, and an enzyme reaction was carried out at 50 ° C. for 24 hours. After completion of the reaction, the enzyme was deactivated by heating at 90 ° C. for 30 minutes, and then 20 parts of activated carbon was added. After 30 minutes, filtration and separation were performed to obtain 1000 parts of a transparent aqueous solution. After concentration of this aqueous solution (solid content 20%), dextrin was dissolved in 1/2 amount of the solid content and spray-dried to obtain 100 parts of the powder of the present invention.
[0010]
Example 4
82 parts of glutinous rice were washed with water and immersed in water overnight, then drained for 60 minutes or more and steamed. Furthermore, 8.1 parts of lukewarm water, 9.08 parts of sugar, and 0.82 part of the product of the present invention obtained in Example 1 were added, and the koji was put on a koji machine. The finished weight of the koji was 95 parts.
[0011]
Example 5
82 parts of glutinous rice were washed with water and immersed in water overnight, then drained for 60 minutes or more and steamed. Furthermore, 8.1 parts of lukewarm water, 9.08 parts of sugar, and 0.82 part of the product of the present invention obtained in Example 2 were added, and the koji was put on a koji machine. The finished weight of the koji was 94 parts.
[0012]
Example 6
82 parts of glutinous rice were washed with water and immersed in water overnight, then drained for 60 minutes or more and steamed. Furthermore, 8.1 parts of lukewarm water, 9.08 parts of sugar, and 1.23 parts of the product of the present invention obtained in Example 3 were added, and the mixture was made with a koji machine. The finished weight of the koji was 95 parts.
[0013]
Example 7
82 parts of glutinous rice were washed with water and immersed in water overnight, then drained for 60 minutes or more and steamed. Furthermore, 8.1 parts of lukewarm water, 9.08 parts of sugar, and 1.23 parts of the product of the present invention obtained in Example 3 were added, and the mixture was made with a koji machine. The finished weight of the koji was 95 parts.
[0014]
Example 8
45.0 parts of lukewarm water was added to 55.0 parts of the upper fresh powder, mixed and steamed. Further, 4.0 parts of lukewarm water and 1.0 part of the product of the present invention obtained in Example 1 were mixed and kneaded with effort until gloss was produced. The finished weight of the dumpling was 60 parts.
[0015]
Comparative Example 1
82 parts of glutinous rice were washed with water and immersed in water overnight, then drained for 60 minutes or more and steamed. Furthermore, 8.1 parts of lukewarm water, 9.08 parts of sugar, and 0.82 parts of guar gum were added, and the mixture was crushed with a kneader. The weight of the finished koji was 92 parts.
[0016]
Comparative Example 2
82 parts of glutinous rice were washed with water and immersed in water overnight, then drained for 60 minutes or more and steamed. Furthermore, 8.1 parts of lukewarm water, 9.08 parts of sugar, and 0.82 parts of locust bean gum were added, and the mixture was crushed with a kneader. The weight of the finished koji was 92 parts.
[0017]
Comparative Example 3
82 parts of glutinous rice were washed with water and immersed in water overnight, then drained for 60 minutes or more and steamed. Furthermore, 8.1 parts of lukewarm water, 9.08 parts of sugar, 0.82 parts of guar gum, and 0.41 parts of dextrin were added, and the koji was put on a koji machine. The finished weight of the koji was 93 parts.
[0018]
Comparative Example 4
82 parts of glutinous rice were washed with water and immersed in water overnight, then drained for 60 minutes or more and steamed. Furthermore, 8.1 parts of lukewarm water, 9.08 parts of sugar, and 0.82 parts of oligosaccharide were added, and the koji was put on a koji machine. The finished weight of the koji was 93 parts.
[0019]
Test example 1
A rheometer (Fudo Kogyo Co., Ltd.) for the soot prepared in Examples 4, 5, and 6, the soot prepared in Comparative Examples 1, 2, 3, and 4 and the soot prepared as a control without adding the product of the present invention. Were used to compare the tensile test (elongation) and compression test (hardness) of the additive product and the additive-free product (Tables 1 and 2).
In addition, ten panelists performed sensory evaluation on smoothness, softness, and crispness. The same evaluation was performed after storage at 25 ° C. for 48 hours. The evaluation was performed by five-point score evaluation, expressed as an average value, and the results are shown in the following tables (Tables 3 and 4).
[0020]
<Tensile test, compression test>
[Table 1]
Immediately after production
[Table 2]
48 hours after storage
<Sensory evaluation>
[Table 3]
Immediately after production
[Table 4]
48 hours after storage
Very good 5
Good 4
Normal 3
Bad 2
Pretty bad 1
[0024]
Test example 2
The dumpling prepared in Example 7 and the dumpling prepared as a control without adding the product of the present invention were subjected to sensory evaluation on smoothness, softness, and crispness by 10 panelists. The same evaluation was performed after storage at 25 ° C. for 24 hours. Evaluation was performed by five-point score evaluation, expressed as an average value, and the results are shown in the following tables (Tables 5 and 6).
[0025]
<Sensory evaluation>
[Table 5]
Immediately after production
[Table 6]
24 hours after storage
Very good 5
Good 4
Normal 3
Bad 2
Pretty bad 1
[0027]
As described above, in the texture (smoothness, softness, crispness), the moss added with the product of the present invention was better than the control. Moreover, what added this invention product showed the outstanding taste after a preservation | save, compared with control, the aging was suppressed, and the quality improvement effect of the moss of this invention product was confirmed.
[0028]
【The invention's effect】
(1) By adding the product of the present invention to moss, it is possible to improve the elongation hardness and crispness of moss and improve the texture.
(2) By adding the product of the present invention to moss, it is possible to suppress aging during the storage period and maintain the original flavor of moss.
As described above, the present invention is very effective in improving the quality of moss.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| JP2000149742A JP4242541B2 (en) | 2000-05-22 | 2000-05-22 | Quality improving composition for moss |
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| JP2000149742A JP4242541B2 (en) | 2000-05-22 | 2000-05-22 | Quality improving composition for moss |
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| JP4242541B2 true JP4242541B2 (en) | 2009-03-25 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2004103092A1 (en) * | 2003-05-23 | 2004-12-02 | Taiyo Kagaku Co., Ltd. | Scented rice |
| JP2007195515A (en) * | 2006-01-30 | 2007-08-09 | Shizuka Corporation Kk | Sausage and method for producing sausage |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52128249A (en) * | 1976-04-20 | 1977-10-27 | Sanei Kagaku Kogyo Kk | Base material for dough suitable for mochi |
| JPH01247050A (en) * | 1988-03-29 | 1989-10-02 | Sumitomo Chem Co Ltd | Production of gel-like food |
| JP2926341B2 (en) * | 1989-09-29 | 1999-07-28 | 規男 島田 | Method for producing rice cakes and quality improver |
| JP3647947B2 (en) * | 1995-10-20 | 2005-05-18 | 東和化成工業株式会社 | Composition for preventing aging of moss and method for producing moss using the same |
| JPH10201428A (en) * | 1997-01-18 | 1998-08-04 | Taiyo Kagaku Co Ltd | Feed |
| JP3830112B2 (en) * | 1997-07-30 | 2006-10-04 | 旭化成ケミカルズ株式会社 | Cellulose-containing composite |
| JPH1175745A (en) * | 1997-08-29 | 1999-03-23 | Snow Brand Milk Prod Co Ltd | Rice-cake-like food and its production |
| JPH11290001A (en) * | 1998-04-06 | 1999-10-26 | Sanei Gen Ffi Inc | Starches composition and its production |
| JP2000060448A (en) * | 1998-08-24 | 2000-02-29 | Nisshin Oil Mills Ltd:The | Galactomannan-containing food |
| JP2001275583A (en) * | 2000-03-31 | 2001-10-09 | Showa Sangyo Co Ltd | Method of improving texture of drinks and foods |
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