KR840004860A - 쌀밥 품질 개량용 조성물 및 쌀밥의 품질 개량법 - Google Patents
쌀밥 품질 개량용 조성물 및 쌀밥의 품질 개량법 Download PDFInfo
- Publication number
- KR840004860A KR840004860A KR1019830002757A KR830002757A KR840004860A KR 840004860 A KR840004860 A KR 840004860A KR 1019830002757 A KR1019830002757 A KR 1019830002757A KR 830002757 A KR830002757 A KR 830002757A KR 840004860 A KR840004860 A KR 840004860A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- quality
- weight
- composition
- improving
- Prior art date
Links
- 241000209094 Oryza Species 0.000 title claims 6
- 235000007164 Oryza sativa Nutrition 0.000 title claims 6
- 235000009566 rice Nutrition 0.000 title claims 6
- 239000000203 mixture Substances 0.000 title claims 2
- 102000004190 Enzymes Human genes 0.000 claims 3
- 108090000790 Enzymes Proteins 0.000 claims 3
- 230000000593 degrading effect Effects 0.000 claims 3
- 108010010803 Gelatin Proteins 0.000 claims 2
- 108091005804 Peptidases Proteins 0.000 claims 2
- 239000004365 Protease Substances 0.000 claims 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 2
- 229920002472 Starch Polymers 0.000 claims 2
- 229920002678 cellulose Polymers 0.000 claims 2
- 239000001913 cellulose Substances 0.000 claims 2
- 235000013305 food Nutrition 0.000 claims 2
- 229920000159 gelatin Polymers 0.000 claims 2
- 239000008273 gelatin Substances 0.000 claims 2
- 235000019322 gelatine Nutrition 0.000 claims 2
- 235000011852 gelatine desserts Nutrition 0.000 claims 2
- 239000008107 starch Substances 0.000 claims 2
- 235000019698 starch Nutrition 0.000 claims 2
- 239000004094 surface-active agent Substances 0.000 claims 2
- 229920000858 Cyclodextrin Polymers 0.000 claims 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
내용 없음
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
Claims (2)
- 건물 기준으로 사이클로덱스티린 100중량의, 전분 분해효소, 단백질 분해효소 또는 셀루로오즈 분해효소의 1종 이상, 0.5~200중량부, 식품용 계면활설제 0.5~200중량부 및 수용성 젤라티 0.25~200중량부의 비율로 함유하여서 된 쌀밥 품질 개량용 조성물.
- 쌀을 사이클로덱스티린 약 10~200mg중량%, 전분 분해효소, 단백질 분해효소 또는 셀루로오즈 분해효소의 1종 이상 약 1~20mg중량%, 식품용 계면활성제 약 1~20mg중량% 및 수용성 젤라틴 약 0.5~20mg중량%(모두 쌀에 대하여)와 함께 밥을 지음을 특징으로 하는 쌀밥의 품질 개량법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57110376A JPS592664A (ja) | 1982-06-25 | 1982-06-25 | 米飯品質改良用組成物および米飯の品質改良法 |
| JP82-110376 | 1982-06-25 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR840004860A true KR840004860A (ko) | 1984-10-31 |
Family
ID=14534231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019830002757A KR840004860A (ko) | 1982-06-25 | 1983-06-20 | 쌀밥 품질 개량용 조성물 및 쌀밥의 품질 개량법 |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS592664A (ko) |
| KR (1) | KR840004860A (ko) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60262560A (ja) * | 1984-06-07 | 1985-12-25 | Sadaji Fukumoto | 飯米処理剤およびこれを使用する飯米処理方法 |
| JP4475276B2 (ja) | 2004-04-05 | 2010-06-09 | 味の素株式会社 | 澱粉含有食品の物性改良方法及び物性改良剤 |
| JP5056193B2 (ja) | 2007-06-21 | 2012-10-24 | 味の素株式会社 | 畜肉加工食品又は水産加工食品の製造方法及び畜肉加工食品又は水産加工食品改質用の酵素製剤 |
| JP5465836B2 (ja) * | 2008-02-28 | 2014-04-09 | 焼津水産化学工業株式会社 | 米飯の製造法 |
| KR101596682B1 (ko) | 2008-09-25 | 2016-02-23 | 아지노모토 가부시키가이샤 | 미반 식품의 제조 방법 및 미반 식품 개질용 효소 제제 |
| TWI446875B (zh) | 2009-02-04 | 2014-08-01 | Ajinomoto Kk | 麵類之製造方法及麵類改質用之酵素製劑 |
| KR101058295B1 (ko) * | 2009-09-22 | 2011-08-22 | 씨제이제일제당 (주) | 저단백미 무균포장 즉석밥의 제조 방법 |
| US11889854B1 (en) * | 2011-08-31 | 2024-02-06 | Philip Sinz | Method and system for manufacturing sushi food products that remain stable for extended periods of time |
| EP2949222A4 (en) | 2013-01-24 | 2016-10-05 | Ajinomoto Kk | METHOD FOR PRODUCING A STARCHIC FOOD AND ENZYME PREPARATION FOR MODIFYING A STARCHIC FOODSTUFF |
| EP3262180A1 (en) | 2015-02-25 | 2018-01-03 | Danisco US Inc. | Alpha-glucosidase, compositions & methods |
| JP6444942B2 (ja) | 2016-05-26 | 2018-12-26 | ファナック株式会社 | 衝撃緩和部材を有するツールを備えたロボット |
| JP6933905B2 (ja) * | 2017-02-14 | 2021-09-08 | テーブルマーク株式会社 | デンプン含有食品用添加剤 |
| JP6680752B2 (ja) | 2017-11-28 | 2020-04-15 | ファナック株式会社 | ロボットの速度を制限する制御装置 |
-
1982
- 1982-06-25 JP JP57110376A patent/JPS592664A/ja active Granted
-
1983
- 1983-06-20 KR KR1019830002757A patent/KR840004860A/ko not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0154987B2 (ko) | 1989-11-21 |
| JPS592664A (ja) | 1984-01-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WITN | Application deemed withdrawn, e.g. because no request for examination was filed or no examination fee was paid |