JP4541433B2 - 澱粉性食品用品質改良剤および易嚥下加工食品の調製方法 - Google Patents
澱粉性食品用品質改良剤および易嚥下加工食品の調製方法 Download PDFInfo
- Publication number
- JP4541433B2 JP4541433B2 JP2008181139A JP2008181139A JP4541433B2 JP 4541433 B2 JP4541433 B2 JP 4541433B2 JP 2008181139 A JP2008181139 A JP 2008181139A JP 2008181139 A JP2008181139 A JP 2008181139A JP 4541433 B2 JP4541433 B2 JP 4541433B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- amylase
- starchy
- thickening polysaccharide
- foods
- 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.)
- Active
Links
- 238000000034 method Methods 0.000 title claims description 15
- 235000013305 food Nutrition 0.000 title description 79
- 235000021067 refined food Nutrition 0.000 title description 10
- 240000007594 Oryza sativa Species 0.000 claims description 34
- 235000007164 Oryza sativa Nutrition 0.000 claims description 34
- 235000009566 rice Nutrition 0.000 claims description 34
- 229920001817 Agar Polymers 0.000 claims description 13
- 239000008272 agar Substances 0.000 claims description 13
- 108090000637 alpha-Amylases Proteins 0.000 claims description 13
- 229920002148 Gellan gum Polymers 0.000 claims description 12
- 235000010492 gellan gum Nutrition 0.000 claims description 12
- 239000000216 gellan gum Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 102000004139 alpha-Amylases Human genes 0.000 claims description 9
- 229940024171 alpha-amylase Drugs 0.000 claims description 9
- 235000012149 noodles Nutrition 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 description 50
- 239000005017 polysaccharide Substances 0.000 description 50
- 150000004804 polysaccharides Chemical class 0.000 description 50
- 230000008719 thickening Effects 0.000 description 49
- 102000013142 Amylases Human genes 0.000 description 37
- 108010065511 Amylases Proteins 0.000 description 37
- 235000019418 amylase Nutrition 0.000 description 37
- 239000004382 Amylase Substances 0.000 description 36
- 238000002360 preparation method Methods 0.000 description 32
- 239000003795 chemical substances by application Substances 0.000 description 22
- 230000009747 swallowing Effects 0.000 description 22
- 102000004190 Enzymes Human genes 0.000 description 18
- 108090000790 Enzymes Proteins 0.000 description 18
- 229940088598 enzyme Drugs 0.000 description 18
- 229920002472 Starch Polymers 0.000 description 16
- 235000019698 starch Nutrition 0.000 description 16
- 239000008107 starch Substances 0.000 description 16
- 238000010008 shearing Methods 0.000 description 15
- 239000000203 mixture Substances 0.000 description 11
- 230000000704 physical effect Effects 0.000 description 11
- 239000000843 powder Substances 0.000 description 11
- 238000009472 formulation Methods 0.000 description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 7
- 235000010413 sodium alginate Nutrition 0.000 description 7
- 239000000661 sodium alginate Substances 0.000 description 7
- 229940005550 sodium alginate Drugs 0.000 description 7
- 235000010418 carrageenan Nutrition 0.000 description 6
- 239000000679 carrageenan Substances 0.000 description 6
- 229920001525 carrageenan Polymers 0.000 description 6
- 229940113118 carrageenan Drugs 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 235000021395 porridge Nutrition 0.000 description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- 108010019077 beta-Amylase Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000037406 food intake Effects 0.000 description 3
- 235000012631 food intake Nutrition 0.000 description 3
- 229920000591 gum Polymers 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 102100022624 Glucoamylase Human genes 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 108010028688 Isoamylase Proteins 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 210000003802 sputum Anatomy 0.000 description 2
- 208000024794 sputum Diseases 0.000 description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000001904 Arabinogalactan Substances 0.000 description 1
- 229920000189 Arabinogalactan Polymers 0.000 description 1
- 101000796310 Bacillus sp. (strain 707) Glucan 1,4-alpha-maltohexaosidase Proteins 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000030814 Eating disease Diseases 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 208000019454 Feeding and Eating disease Diseases 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 102100026367 Pancreatic alpha-amylase Human genes 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 235000019312 arabinogalactan Nutrition 0.000 description 1
- 229920000617 arabinoxylan Polymers 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229940043430 calcium compound Drugs 0.000 description 1
- 150000001674 calcium compounds Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- YPHMISFOHDHNIV-FSZOTQKASA-N cycloheximide Chemical compound C1[C@@H](C)C[C@H](C)C(=O)[C@@H]1[C@H](O)CC1CC(=O)NC(=O)C1 YPHMISFOHDHNIV-FSZOTQKASA-N 0.000 description 1
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021060 food property Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- -1 for example Proteins 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 108010064118 glucan 1,4-maltotetraohydrolase Proteins 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000004482 other powder Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 208000026425 severe pneumonia Diseases 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000003437 trachea Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
1.アミラーゼと増粘多糖類もしくは寒天を配合してなる、摂食・嚥下適性の高い物性を付与するための、澱粉性食品用品質改良剤。
2.アミラーゼ活性が100〜1000u/gであり、増粘多糖類または寒天を10〜50重量%配合してなる、前項1に記載の品質改良剤。
3.アミラーゼがα−アミラーゼである前項1または2に記載の品質改良剤。
4.増粘多糖類がジェランガム、アルギン酸ナトリウムまたはカラギーナンである、前項1〜3のいずれか1項に記載の品質改良剤
5.澱粉性食品に、アミラーゼと増粘多糖類もしくは寒天を同時に添加する工程を少なくとも含む、易嚥下加工食品の調製方法。
6.アミラーゼ、増粘多糖類もしくは寒天の食品100gに対する配合量が、アミラーゼ100〜1000u、増粘多糖類もしくは寒天0.1〜1.0重量%である、前項5に記載の調製方法。
7.増粘多糖類がジェランガム、アルギン酸ナトリウムまたはカラギーナンである前項6〜7のいずれか1項に記載の調製方法。
8.剪断機を用いて混合、均質化する工程をさらに含む、前項5から7のいずれか1項に記載の調製方法。
9.前項5〜8のいずれか1項に記載の調製方法により製造される易嚥下加工食品。
10.硬さが500〜2000N/m2、付着量が3g以下である、前項1〜4のいずれか1項に記載の品質改良剤を含む食品、もしくは請求項5〜9のいずれか1項に記載の調製方法により製造される易嚥下加工食品。
また、アルギン酸ナトリウム製剤は、配合されているカルシウムが徐々に溶解するように設計することで、澱粉性食品(温度は任意である)に添加され剪断機による処理を開始した時点では粘性の発現はなく、その後カルシウムとアルギン酸の反応が進むのに伴いゆっくり粘性が発現して、剪断機による処理の終了時点では適当な粘性となる。
本発明の易嚥下加工食品の調製方法においては、澱粉性食品100gに対する配合量は、アミラーゼ100〜1000u、増粘多糖類もしくは寒天0.1〜1.0重量%であることが好適である。
炊きたての全粥200 g(品温90℃)に、α-アミラーゼ製剤(リクイファーゼL45(HBI(株)))の250倍希釈溶液を3 g、ネイティブジェランガム(ケルコゲルHT(大日本製薬(株)製)を0.5 g、デキストリン3g(ネイティブジェランガムとデキストリンは事前に均質になるまで良く混合しておく)を加え、ミキサーで2分間混合・均質化して酵素・増粘多糖類処理粥(以下処理粥とする)を得た。処理粥を室温で放置して品温が50℃まで低下した時点で摂食・嚥下適性を評価したところ、かたさは柔らかめのプリン様であり、均質かつ付着性が少なく、非常に飲み込みやすい物性であった。
酵素剤ならびに増粘多糖類などを、表1の配合に従って混合した製剤を調製した。この製剤10gを炊きたての全粥1000 g(品温90℃)に加え、ミキサーで2分間混合・均質化して処理粥を得た。これを室温で放置して品温が50℃まで低下した時点で摂食・嚥下適性を評価したところ、柔らかめのプリン状のかたさであり、均質かつ付着性が少なく、非常に飲み込みやすい物性であった。かたさ応力ならびに付着性を測定した結果を表1A及びBに示す。処理粥は従来のミキサー粥と比べ付着量が少なく、嚥下適性がすぐれていることがわかった。また、炊き上がりの粥に製剤を加えてミキサー攪拌するだけで、嚥下特性のすぐれた粥が得られることから、作業性が良好であった。
αアミラーゼ製剤の配合量を変えた製剤A〜Fを調製し、これらを用いて実施例2と同様の条件にて処理粥を調製し、摂食・嚥下適性を評価した。
酵素剤ならびに増粘多糖類などを、表4の配合に従って混合した製剤を調製した。この製剤10gを炊きたての全粥1000 g(品温90℃)に加え、ミキサーで2分間混合・均質化して処理粥を得た。これを室温で放置して品温が50℃まで低下した時点で摂食・嚥下適性を評価したところ、柔らかめのプリン状のかたさであり、均質かつ付着性が少なく、非常に飲み込みやすい物性であった。その際の硬さならびに付着量を測定した結果、それぞれ、1360N/m2、1.9gであった。
酵素剤ならびに増粘多糖類などを、表1の配合に従って混合した製剤を調製した。この製剤10gを定法により茹でたうどんの麺1000 g(品温85℃)に加え、ミキサーで2分間混合・均質化した。これを室温で放置して品温が50℃まで低下した時点で摂食・嚥下適性を評価したところ、プリン状のかたさであり、均質かつ付着性が少なく、非常に飲み込みやすい物性であった。その際の硬さならびに付着量を測定した結果、それぞれ、1600N/m2、2.4gであった。
Claims (2)
- 全粥又はうどんに、全粥又はうどん100gに対する配合量として、α−アミラーゼ200〜1000uと、ネイテイブジェランガム0.1〜1.0重量%と、寒天0.1〜1.0重量%とを同時に添加する工程を少なくとも含み、硬さが500〜2000N/m2、付着量が3g以下である易嚥下性全粥又はうどんを調製する方法。
- 500〜2000N/m2の硬さ、3g以下の付着性を有する易嚥下性全粥又はうどんを調製するための、α−アミラーゼ100〜1000u/g、ネイテイブジェランガムおよび寒天を主成分とする、全粥又はうどん用品質改良剤。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008181139A JP4541433B2 (ja) | 2008-07-11 | 2008-07-11 | 澱粉性食品用品質改良剤および易嚥下加工食品の調製方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008181139A JP4541433B2 (ja) | 2008-07-11 | 2008-07-11 | 澱粉性食品用品質改良剤および易嚥下加工食品の調製方法 |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2006052366A Division JP2007228834A (ja) | 2006-02-28 | 2006-02-28 | 澱粉性食品用品質改良剤および易嚥下加工食品の調製方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2008271985A JP2008271985A (ja) | 2008-11-13 |
JP4541433B2 true JP4541433B2 (ja) | 2010-09-08 |
Family
ID=40050738
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008181139A Active JP4541433B2 (ja) | 2008-07-11 | 2008-07-11 | 澱粉性食品用品質改良剤および易嚥下加工食品の調製方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4541433B2 (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104207023A (zh) * | 2011-01-24 | 2014-12-17 | 日清奥利友集团株式会社 | 含淀粉食品用品质改良剂及品质改良的含淀粉食品 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5190844B2 (ja) * | 2008-06-19 | 2013-04-24 | 株式会社フードケア | 粥を寿司のシャリの形態に成形するための粥成形剤 |
JP2011167142A (ja) * | 2010-02-19 | 2011-09-01 | Fine Co Ltd | 半固形化・嚥下補助食品及びその製造方法 |
JP6116813B2 (ja) * | 2012-04-02 | 2017-04-19 | 三栄源エフ・エフ・アイ株式会社 | 少なくとも一層に米含有ゼリーを有する多層食品 |
JP6475984B2 (ja) * | 2014-12-26 | 2019-02-27 | ヱスビー食品株式会社 | 粘性食品用調味料組成物及びそれを用いた粘性食品の製造方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000210036A (ja) * | 1999-01-20 | 2000-08-02 | Ina Food Ind Co Ltd | ゼリ―食品 |
JP2002136275A (ja) * | 2000-08-21 | 2002-05-14 | Kanegafuchi Chem Ind Co Ltd | 酵素含有ペースト状食品用組成物及びこれを用いてなる調理加工食品 |
JP2003180264A (ja) * | 2001-12-17 | 2003-07-02 | Sanei Gen Ffi Inc | 組み合わせ食品 |
JP2005261221A (ja) * | 2004-03-16 | 2005-09-29 | Unitec Foods Co Ltd | パン用品質改良剤 |
JP2006042619A (ja) * | 2004-07-30 | 2006-02-16 | Sanei Gen Ffi Inc | ネイティブ型ジェランガムの溶解方法 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01132346A (ja) * | 1987-08-10 | 1989-05-24 | Hyozo Konno | 加工穀類 |
JP2719791B2 (ja) * | 1988-07-19 | 1998-02-25 | 六甲バター株式会社 | お粥・雑炊の製造方法 |
JPH06121648A (ja) * | 1992-10-12 | 1994-05-06 | Japan Organo Co Ltd | テクスチャーの改良された小麦粉製品およびその製造方法 |
JPH06141794A (ja) * | 1992-11-10 | 1994-05-24 | Akiko Matsunaga | 粒離れに優れた難老化性米飯類の製造法及びその製品 |
JP3372652B2 (ja) * | 1994-04-26 | 2003-02-04 | 天野エンザイム株式会社 | 炊飯用酵素組成物、それを用いた米飯類の製造法及び製品 |
JPH11187832A (ja) * | 1997-12-26 | 1999-07-13 | Ina Food Ind Co Ltd | 咀嚼・嚥下困難者用粥 |
-
2008
- 2008-07-11 JP JP2008181139A patent/JP4541433B2/ja active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000210036A (ja) * | 1999-01-20 | 2000-08-02 | Ina Food Ind Co Ltd | ゼリ―食品 |
JP2002136275A (ja) * | 2000-08-21 | 2002-05-14 | Kanegafuchi Chem Ind Co Ltd | 酵素含有ペースト状食品用組成物及びこれを用いてなる調理加工食品 |
JP2003180264A (ja) * | 2001-12-17 | 2003-07-02 | Sanei Gen Ffi Inc | 組み合わせ食品 |
JP2005261221A (ja) * | 2004-03-16 | 2005-09-29 | Unitec Foods Co Ltd | パン用品質改良剤 |
JP2006042619A (ja) * | 2004-07-30 | 2006-02-16 | Sanei Gen Ffi Inc | ネイティブ型ジェランガムの溶解方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104207023A (zh) * | 2011-01-24 | 2014-12-17 | 日清奥利友集团株式会社 | 含淀粉食品用品质改良剂及品质改良的含淀粉食品 |
Also Published As
Publication number | Publication date |
---|---|
JP2008271985A (ja) | 2008-11-13 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP2007228834A (ja) | 澱粉性食品用品質改良剤および易嚥下加工食品の調製方法 | |
JP5166224B2 (ja) | 焼き菓子類 | |
JP5710057B1 (ja) | イースト発酵食品用組成物及びイースト発酵食品 | |
CA2631054C (en) | Base material for producing food and fodder | |
JP2010142138A (ja) | 食品品質改良剤 | |
CN103842425A (zh) | 微晶纤维素和羧甲基纤维素的稳定剂组合物、制备方法和应用 | |
TWI556751B (zh) | Starch food with quality improver and improved quality of starch food | |
JP4541433B2 (ja) | 澱粉性食品用品質改良剤および易嚥下加工食品の調製方法 | |
JP2011182783A (ja) | シート状又はタブレット状の成形食品の製造方法 | |
JP5031645B2 (ja) | ミキサー食又はブレンダー食に適応可能な咀嚼・嚥下困難者用固形化補助剤及び該固形化補助剤を含有したミキサー食又はブレンダー食 | |
JP2011167142A (ja) | 半固形化・嚥下補助食品及びその製造方法 | |
TW201501653A (zh) | 含大麥粉末之食品 | |
JP2010187600A (ja) | 即席粥状食品の素 | |
JP5190844B2 (ja) | 粥を寿司のシャリの形態に成形するための粥成形剤 | |
JP4994336B2 (ja) | パン | |
JP6674214B2 (ja) | 非ゼラチン由来粘弾組成物及びその製造方法 | |
JP2019013214A (ja) | 菓子用プレミックス粉及び菓子の製造方法 | |
JPWO2017150389A1 (ja) | 澱粉を含む食品組成物 | |
JP6116895B2 (ja) | デンプン含有飲食品用ゲル化剤 | |
JP2014008028A (ja) | 咀嚼嚥下が容易な食品 | |
JP4873252B2 (ja) | チョコレート組成物 | |
JP7220022B2 (ja) | ゲル化剤を含む飲食品の製造方法 | |
JP2000032951A (ja) | 水分、食品および医薬品等の嚥下並びに服用補助のための粘稠化組成物 | |
JPH1146669A (ja) | ウェファース | |
JP2013215172A (ja) | ベーカリー食品内水分移行抑制剤、ベーカリー用上掛け生地及びベーカリー食品 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20080828 |
|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20090226 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20090817 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20091013 |
|
A602 | Written permission of extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A602 Effective date: 20091016 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20091113 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20100107 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20100304 |
|
A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20100507 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20100528 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20100623 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4541433 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130702 Year of fee payment: 3 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
S631 | Written request for registration of reclamation of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313631 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |