JP4455269B2 - 分岐オリゴ糖を用いる食品物性改良剤と分岐オリゴ糖を用いる澱粉系食品及び該澱粉系食品の製造方法 - Google Patents
分岐オリゴ糖を用いる食品物性改良剤と分岐オリゴ糖を用いる澱粉系食品及び該澱粉系食品の製造方法 Download PDFInfo
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Landscapes
- Noodles (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
Claims (4)
- 製造過程又は/及び喫食時に加熱処理が施される中華麺、そば、焼きそば、うどん、そうめん、冷麦、から選択される澱粉系食品の加熱処理後の食味・食感に係わる経時的劣化防止剤であって、
分岐オリゴ糖を20〜70%含有する糖類を有効成分とする食味・食感の経時的劣化防止剤。 - 前記分岐オリゴ糖は、パノースであることを特徴とする請求項1に記載の食品物性改良剤。
- 製造過程又は/及び喫食時に加熱処理が施される中華麺、そば、焼きそば、うどん、そうめん、冷麦、から選択される澱粉系食品であって、
分岐オリゴ糖を20〜70%含有する糖類を有効成分とする加熱処理後の食味・食感の経時的劣化防止剤が少なくとも配合されたことを特徴とする澱粉系食品。 - 製造過程又は/及び喫食時に加熱処理が施される中華麺、そば、焼きそば、うどん、そうめん、冷麦、から選択される澱粉系食品の配合組成中に、分岐オリゴ糖を20〜70%含有する糖類を添加する工程を少なくとも含むことを特徴とする澱粉系食品の製造方法。
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JP5971944B2 (ja) * | 2011-12-28 | 2016-08-17 | 昭和産業株式会社 | 低水分量の油脂含有食品の酸敗臭抑制方法 |
JP5981746B2 (ja) * | 2012-03-26 | 2016-08-31 | 昭和産業株式会社 | 容器詰め加熱処理飲食品の風味維持方法 |
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