JPWO2023090396A1 - - Google Patents
Info
- Publication number
- JPWO2023090396A1 JPWO2023090396A1 JP2023562403A JP2023562403A JPWO2023090396A1 JP WO2023090396 A1 JPWO2023090396 A1 JP WO2023090396A1 JP 2023562403 A JP2023562403 A JP 2023562403A JP 2023562403 A JP2023562403 A JP 2023562403A JP WO2023090396 A1 JPWO2023090396 A1 JP WO2023090396A1
- Authority
- JP
- Japan
- 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.)
- Pending
Links
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Medicinal Chemistry (AREA)
- Crystallography & Structural Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Materials Engineering (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Jellies, Jams, And Syrups (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021187149 | 2021-11-17 | ||
| PCT/JP2022/042728 WO2023090396A1 (ja) | 2021-11-17 | 2022-11-17 | ソフトな食感を付与するための食感改良剤 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPWO2023090396A1 true JPWO2023090396A1 (https=) | 2023-05-25 |
Family
ID=86397178
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2023562403A Pending JPWO2023090396A1 (https=) | 2021-11-17 | 2022-11-17 |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPWO2023090396A1 (https=) |
| WO (1) | WO2023090396A1 (https=) |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63137650A (ja) * | 1986-12-01 | 1988-06-09 | Ajinomoto Co Inc | 包装食品の製造法 |
| JP2615398B2 (ja) * | 1991-10-31 | 1997-05-28 | 農林水産省食品総合研究所長 | 特性を改変した澱粉粒の製造方法 |
| AU2010285965B2 (en) * | 2009-08-18 | 2013-08-29 | Glico Nutrition Co., Ltd. | Food product containing starch gel |
| JP6450130B2 (ja) * | 2014-10-02 | 2019-01-09 | グリコ栄養食品株式会社 | 食感改良組成物 |
| JP2017184675A (ja) * | 2016-04-07 | 2017-10-12 | 昭一 小林 | 油脂類を低水分状態でリパーゼに作用させ、起泡性および／または乳化性をもつ素材を製造する方法とその製品 |
| WO2018225872A1 (ja) * | 2017-06-09 | 2018-12-13 | グリコ栄養食品株式会社 | α化澱粉 |
| WO2020004506A1 (ja) * | 2018-06-27 | 2020-01-02 | グリコ栄養食品株式会社 | ワキシー種澱粉及びその製造方法 |
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2022
- 2022-11-17 WO PCT/JP2022/042728 patent/WO2023090396A1/ja not_active Ceased
- 2022-11-17 JP JP2023562403A patent/JPWO2023090396A1/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| WO2023090396A1 (ja) | 2023-05-25 |
Similar Documents
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20250829 |