JPWO2024181489A5 - - Google Patents

Info

Publication number
JPWO2024181489A5
JPWO2024181489A5 JP2025503963A JP2025503963A JPWO2024181489A5 JP WO2024181489 A5 JPWO2024181489 A5 JP WO2024181489A5 JP 2025503963 A JP2025503963 A JP 2025503963A JP 2025503963 A JP2025503963 A JP 2025503963A JP WO2024181489 A5 JPWO2024181489 A5 JP WO2024181489A5
Authority
JP
Japan
Prior art keywords
food composition
composition according
water
per
processed grain
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.)
Pending
Application number
JP2025503963A
Other languages
English (en)
Japanese (ja)
Other versions
JPWO2024181489A1 (https=
Filing date
Publication date
Application filed filed Critical
Priority claimed from PCT/JP2024/007255 external-priority patent/WO2024181489A1/ja
Publication of JPWO2024181489A1 publication Critical patent/JPWO2024181489A1/ja
Publication of JPWO2024181489A5 publication Critical patent/JPWO2024181489A5/ja
Pending legal-status Critical Current

Links

JP2025503963A 2023-03-02 2024-02-28 Pending JPWO2024181489A1 (https=)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2023031737 2023-03-02
PCT/JP2024/007255 WO2024181489A1 (ja) 2023-03-02 2024-02-28 食品組成物

Publications (2)

Publication Number Publication Date
JPWO2024181489A1 JPWO2024181489A1 (https=) 2024-09-06
JPWO2024181489A5 true JPWO2024181489A5 (https=) 2025-11-11

Family

ID=92589899

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2025503963A Pending JPWO2024181489A1 (https=) 2023-03-02 2024-02-28

Country Status (4)

Country Link
EP (1) EP4674282A1 (https=)
JP (1) JPWO2024181489A1 (https=)
TW (1) TW202435768A (https=)
WO (1) WO2024181489A1 (https=)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025058070A1 (ja) * 2023-09-15 2025-03-20 天野エンザイム株式会社 米飯用改質剤、米飯改質方法、及び米飯の製造方法
CN120098976B (zh) * 2025-03-19 2025-11-04 大理大学 一种耐热、耐酸碱、耐葡萄糖的酶及其应用

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1231738B (it) 1989-08-31 1991-12-21 Instrumentation Lab Spa Stabilizzazione in forma liquida dell'enzima glucosio ossidasi
JP2006014617A (ja) * 2004-06-30 2006-01-19 Sanei Gen Ffi Inc 米の炊飯方法
JP4355007B2 (ja) * 2007-04-16 2009-10-28 株式会社ミツカングループ本社 穀物加工食品、穀物加工改良剤及び酸臭低減方法
JP2013153670A (ja) * 2012-01-27 2013-08-15 Okuno Chemical Industries Co Ltd 米飯用抗菌組成物
WO2022004402A1 (ja) * 2020-07-01 2022-01-06 株式会社Mizkan Holdings 米飯、その製造方法、炊飯用調味液、米飯改良剤及びその使用方法
JP7842542B2 (ja) * 2021-05-15 2026-04-08 明宏 小川 炊飯方法とそれに用いる米飯用風味改良変質防止剤
KR102685728B1 (ko) * 2021-09-28 2024-07-19 미쯔칸 홀딩즈 씨오., 엘티디. 미반, 그 제조 방법, 미반 개량제, 미반의 풀림을 개선시키는 방법, 및 미반 취반시에 있어서의 솥 내부의 가열 불균일을 개선시키는 사용 방법

Similar Documents

Publication Publication Date Title
JPWO2024181489A5 (https=)
CN102625662B (zh) 含有淀粉凝胶的食品
JP4397965B1 (ja) 新規分岐グルカン並びにその製造方法および用途
Veana et al. Invertase: An enzyme with importance in confectionery food industry
CN102665425A (zh) 馒头制备方法和馒头改进组合物
EP2394518B1 (en) Method for producing noodle, and enzyme preparation for modifying noodle
WO2012111327A1 (ja) 米澱粉ゲル含有食品
JPH01312959A (ja) 酵素で処理された低水分の食用可能製品
DK181636B1 (en) Amylase composition
WO2020145371A1 (ja) デンプン含有食品の製造方法
CN111593034B (zh) 利用β-1,6-葡聚糖酶制备低聚龙胆糖的方法及其应用
Fatourehchi et al. Production of Glucose Syrup through Enzymatic Hydrolysis of Flint and Floury Corn Flour Mixtures and Evaluating its Properties as Cost-Effective Syrup.
US20230309586A1 (en) Method for improving cooked rice food products
JPH11158197A (ja) リン酸化糖およびその製造方法
CN105025725A (zh) 减少烘焙食品中的霉菌
JP7149930B2 (ja) パンの品質改良剤及び／又は品質改良組成物
US12527340B2 (en) Rice-derived sweetener, food product containing rice-derived sweetener, and method for producing same
Plakys et al. Conversion of β‐1, 6‐Glucans to Gentiobiose using an endo‐β‐1, 6‐Glucanase PsGly30A from Paenibacillus sp. GKG
Yang et al. Synergy between an α-L-arabinofuranosidase from Aspergillus oryzae and an endo-arabinanase from Streptomyces coelicolor for degradation of arabinan
Garg et al. Carbohydrate metabolism during fruit spoilage
JP6650546B1 (ja) α−１，６−グルコシル転移反応を触媒する活性を有するタンパク質
JP2016154489A (ja) 電子レンジ加熱耐性に優れる米飯類の製造方法
CN114568631A (zh) 一种复热后抗性淀粉含量可以提高的大米粉的制备方法
JP2012165705A (ja) 糟糠類を用いて得られる生成物およびその製造方法
KR101822753B1 (ko) 무가당 유색 고구마 잼의 제조방법