JP5461830B2 - 澱粉改質剤および澱粉含有食品 - Google Patents
澱粉改質剤および澱粉含有食品 Download PDFInfo
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- JP5461830B2 JP5461830B2 JP2008317414A JP2008317414A JP5461830B2 JP 5461830 B2 JP5461830 B2 JP 5461830B2 JP 2008317414 A JP2008317414 A JP 2008317414A JP 2008317414 A JP2008317414 A JP 2008317414A JP 5461830 B2 JP5461830 B2 JP 5461830B2
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- starch
- fatty acid
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- 229920002472 Starch Polymers 0.000 title claims description 60
- 235000019698 starch Nutrition 0.000 title claims description 59
- 239000008107 starch Substances 0.000 title claims description 57
- 239000003607 modifier Substances 0.000 title description 21
- 235000013305 food Nutrition 0.000 title description 18
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 32
- 239000000194 fatty acid Substances 0.000 claims description 32
- 229930195729 fatty acid Natural products 0.000 claims description 32
- -1 fatty acid ester Chemical class 0.000 claims description 22
- 150000004665 fatty acids Chemical class 0.000 claims description 14
- 239000000470 constituent Substances 0.000 claims description 9
- 125000004432 carbon atom Chemical group C* 0.000 claims description 7
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 6
- 239000004480 active ingredient Substances 0.000 claims description 3
- 239000003112 inhibitor Substances 0.000 claims 1
- 235000013312 flour Nutrition 0.000 description 14
- UKMSUNONTOPOIO-UHFFFAOYSA-N Behenic acid Natural products CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 12
- 239000003995 emulsifying agent Substances 0.000 description 8
- 235000021357 Behenic acid Nutrition 0.000 description 7
- 229940116226 behenic acid Drugs 0.000 description 7
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 6
- 239000006071 cream Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 235000011950 custard Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 238000006116 polymerization reaction Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000011837 pasties Nutrition 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 229920000223 polyglycerol Polymers 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000051 modifying effect Effects 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- BITHHVVYSMSWAG-KTKRTIGZSA-N (11Z)-icos-11-enoic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCC(O)=O BITHHVVYSMSWAG-KTKRTIGZSA-N 0.000 description 1
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- WXBXVVIUZANZAU-UHFFFAOYSA-N 2E-decenoic acid Natural products CCCCCCCC=CC(O)=O WXBXVVIUZANZAU-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 1
- BSTRZAZNBURRDR-SVMKZPJVSA-N CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCCCCCC(O)=O Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCCCCCC(O)=O BSTRZAZNBURRDR-SVMKZPJVSA-N 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 description 1
- 230000000397 acetylating effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N beta-monoglyceryl stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229940105990 diglycerin Drugs 0.000 description 1
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 1
- POULHZVOKOAJMA-UHFFFAOYSA-M dodecanoate Chemical compound CCCCCCCCCCCC([O-])=O POULHZVOKOAJMA-UHFFFAOYSA-M 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 229940108623 eicosenoic acid Drugs 0.000 description 1
- BITHHVVYSMSWAG-UHFFFAOYSA-N eicosenoic acid Natural products CCCCCCCCC=CCCCCCCCCCC(O)=O BITHHVVYSMSWAG-UHFFFAOYSA-N 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003084 food emulsifier Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229940070765 laurate Drugs 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000004973 liquid crystal related substance Substances 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
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229960002969 oleic acid Drugs 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- WXBXVVIUZANZAU-CMDGGOBGSA-N trans-2-decenoic acid Chemical compound CCCCCCC\C=C\C(O)=O WXBXVVIUZANZAU-CMDGGOBGSA-N 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
(式1)HLB=20(1−SV/NV)
SV:エステルのケン化価
NV:脂肪酸の中和価
(式2)分子量=74n+18
(式3)水酸基価=56110(n+2)/分子量
前記(式3)中の水酸基価とは、ポリグリセリンに含まれる水酸基数の大小の指標となる数値であり、1gのポリグリセリンに含まれる遊離のヒドロキシル基をアセチル化するために必要な酢酸を中和するのに要する水酸化カリウムのミリグラム数をいう。水酸化カリウムのミリグラム数は、社団法人日本油化学会編纂、「日本油化学会制定、基準油脂分析試験法(I)、2003年度版」に準じて算出される。
下記配合の原料を均質化し、得られた乳化液を撹拌条件下、100℃以上で加熱、殺菌し、フラワーペーストを調製した。澱粉改質剤には、デカグリセリンベヘン酸エステル(構成脂肪酸中におけるベヘン酸のモル比率:0.9、HLB9)を用いた。
コーンスターチ 6.0重量%
グラニュー糖 12.0重量%
脱脂粉乳 7.0重量%
油脂 15.0重量%
澱粉改質剤 0.5重量%
水 59.5重量%
澱粉改質剤に、ヘキサステアリン酸ベヘン酸エステル(構成脂肪酸中におけるベヘン酸のモル比率:0.6、HLB8)を用いた以外は、実施例1と同様にしてフラワーペーストを調製した。
澱粉改質剤に、テトラグリセリンオレイン酸ベヘン酸エステル(構成脂肪酸中におけるベヘン酸のモル比率:0.4、HLB7)を用いた以外は、実施例1と同様にしてフラワーペーストを調製した。
澱粉改質剤に、ヘキサグリセリンステアリン酸ベヘン酸エステル(構成脂肪酸中におけるベヘン酸のモル比率:0.2、HLB10)を用いた以外は、実施例1と同様にしてフラワーペーストを調製した。
澱粉改質剤に、デカグリセリンベヘン酸エステル(構成脂肪酸中におけるベヘン酸のモル比率:0.9、HLB4)を用いた以外は、実施例1と同様にしてフラワーペーストを調製した。
澱粉改質剤に、テトラグリセリンラウリン酸エステル(HLB8)を用いた以外は、実施例1と同様にしてフラワーペーストを調製した。
澱粉改質剤に、ステアリン酸モノグリセリド(HLB4)を用いた以外は、実施例1と同様にしてフラワーペーストを調製した。
澱粉改質剤に、ショ糖ステアリン酸エステル(HLB15)を用いた以外は、実施例1と同様にしてフラワーペーストを調製した。
○:澱粉粒が残存
△:澱粉粒が断片化
×:澱粉粒が完全に崩壊
※2<食感>
◎:糊状感やざらつき感がなく、非常に滑らかである
○:糊状感やざらつき感が少なく、滑らかである
△:糊状感がやや強く、滑らかさが不足する
×:糊状感が強く、滑らかさがない
Claims (1)
- 構成脂肪酸として炭素数22の飽和脂肪酸を有するポリグリセリン脂肪酸エステルを有効成分として含有し、前記ポリグリセリン脂肪酸エステルのHLBが7以上であることを特徴とする澱粉粒の崩壊抑制剤。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP2008317414A JP5461830B2 (ja) | 2008-12-12 | 2008-12-12 | 澱粉改質剤および澱粉含有食品 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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JP2008317414A JP5461830B2 (ja) | 2008-12-12 | 2008-12-12 | 澱粉改質剤および澱粉含有食品 |
Publications (2)
Publication Number | Publication Date |
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JP2010136695A JP2010136695A (ja) | 2010-06-24 |
JP5461830B2 true JP5461830B2 (ja) | 2014-04-02 |
Family
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JP2008317414A Active JP5461830B2 (ja) | 2008-12-12 | 2008-12-12 | 澱粉改質剤および澱粉含有食品 |
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JP (1) | JP5461830B2 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2019207907A1 (ja) | 2018-04-27 | 2019-10-31 | 株式会社J-オイルミルズ | 食品用組成物 |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06225684A (ja) * | 1993-02-03 | 1994-08-16 | Amakosu:Kk | でん粉食品の品質改良用組成物 |
JP3466714B2 (ja) * | 1994-06-14 | 2003-11-17 | 鐘淵化学工業株式会社 | 起泡性乳化油脂組成物及び同組成物を用いたケーキ類の製造方法 |
JPH08322494A (ja) * | 1995-05-29 | 1996-12-10 | Kao Corp | 起泡性水中油型乳化物 |
JP3514922B2 (ja) * | 1995-08-21 | 2004-04-05 | ダイセル化学工業株式会社 | ポリグリセリン脂肪酸エステルからなる食品添加剤 |
JP4459356B2 (ja) * | 1999-01-25 | 2010-04-28 | 日本コーンスターチ株式会社 | 食品用改質デンプン |
JP3366878B2 (ja) * | 1999-05-11 | 2003-01-14 | 第一工業製薬株式会社 | 小麦加工食品または澱粉加工食品用改質剤 |
JP3787638B2 (ja) * | 2001-02-26 | 2006-06-21 | 旭東化学産業株式会社 | ケーキ用乳化起泡剤 |
JP2006204129A (ja) * | 2005-01-26 | 2006-08-10 | Kaneka Corp | 起泡済み製菓・製パン用フィリング材 |
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- 2008-12-12 JP JP2008317414A patent/JP5461830B2/ja active Active
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