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JP2007228834A5 - - Google Patents

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Publication number
JP2007228834A5
JP2007228834A5 JP2006052366A JP2006052366A JP2007228834A5 JP 2007228834 A5 JP2007228834 A5 JP 2007228834A5 JP 2006052366 A JP2006052366 A JP 2006052366A JP 2006052366 A JP2006052366 A JP 2006052366A JP 2007228834 A5 JP2007228834 A5 JP 2007228834A5
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Japan
Prior art keywords
amylase
agar
thickening polysaccharide
starchy
food
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Pending
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JP2006052366A
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Japanese (ja)
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JP2007228834A (en
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Priority to JP2006052366A priority Critical patent/JP2007228834A/en
Priority claimed from JP2006052366A external-priority patent/JP2007228834A/en
Publication of JP2007228834A publication Critical patent/JP2007228834A/en
Publication of JP2007228834A5 publication Critical patent/JP2007228834A5/ja
Pending legal-status Critical Current

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Claims (13)

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。 A starchy food quality improver, which is a combination of amylase and thickening polysaccharide or agar, to give high physical properties suitable for eating and swallowing. 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、請求項１に記載の品質改良剤。 The quality improver according to claim 1, wherein the amylase activity is 100 to 1000 u / g, and the thickening polysaccharide or agar is blended in an amount of 10 to 50% by weight. アミラーゼがα−アミラーゼである請求項１または２に記載の品質改良剤。 The quality improver according to claim 1 or 2, wherein the amylase is α-amylase. 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、請求項１〜３のいずれか１項に記載の品質改良剤。 The quality improving agent according to any one of claims 1 to 3, wherein the thickening polysaccharide is gellan gum, sodium alginate or carrageenan. 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。 A method for preparing an easily swallowed processed food comprising at least a step of simultaneously adding amylase and a thickening polysaccharide or agar to a starchy food. 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、請求項５に記載の調製方法。 The preparation method of Claim 5 whose compounding quantity with respect to 100g of foodstuffs of amylase, thickening polysaccharide, or agar is amylase 100-1000u, thickening polysaccharide, or agar 0.1-1.0weight%. 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請求項５〜６のいずれか１項に記載の調製方法。 The method according to any one of claims 5 to 6, wherein the thickening polysaccharide is gellan gum, sodium alginate or carrageenan. 剪断機を用いて混合、均質化する工程をさらに含む、請求項５〜７のいずれか１項に記載の調製方法。 The preparation method according to any one of claims 5 to 7, further comprising a step of mixing and homogenizing using a shearing machine. 請求項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。 An easily swallowed processed food produced by the preparation method according to any one of claims 5 to 8. 硬さが５００〜２０００N/m2、付着量が３ｇ以下である、請求項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。 Hardness 500~2000N / m 2, the adhesion amount is less than 3g, food including improving agent according to any one of claims 1 to 4, or to any one of claims 5-9 Easy-to-swallow processed food produced by the preparation method described. 澱粉性食品に摂食・嚥下適性の高い物性を付与するために増粘多糖類もしくは寒天と共に添加される、アミラーゼを主成分とする澱粉性食品用品質改良酵素剤。 A quality-improving enzyme agent for starchy foods based on amylase, which is added with thickening polysaccharides or agar to give starchy foods high physical properties suitable for feeding and swallowing. 増粘多糖類もしくは寒天と同時に添加される、請求項１１に記載の酵素剤。 The enzyme agent according to claim 11, which is added simultaneously with the thickening polysaccharide or agar. 澱粉性食品に摂食・嚥下適性の高い物性を付与するために増粘多糖類もしくは寒天と共に添加される澱粉性食品品質改良酵素剤としての、アミラーゼの用途。 Use of amylase as a starchy food quality improving enzyme agent added with a thickening polysaccharide or agar to give starchy foods high physical properties suitable for feeding and swallowing.
JP2006052366A 2006-02-28 2006-02-28 Quality improver for starchy food and method for preparing easy-to-swallow processed food Pending JP2007228834A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2006052366A JP2007228834A (en) 2006-02-28 2006-02-28 Quality improver for starchy food and method for preparing easy-to-swallow processed food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2006052366A JP2007228834A (en) 2006-02-28 2006-02-28 Quality improver for starchy food and method for preparing easy-to-swallow processed food

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2008181139A Division JP4541433B2 (en) 2008-07-11 2008-07-11 Quality improving agent for starchy food and method for preparing easily swallowed processed food

Publications (2)

Publication Number Publication Date
JP2007228834A JP2007228834A (en) 2007-09-13
JP2007228834A5 true JP2007228834A5 (en) 2007-11-29

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Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5031645B2 (en) * 2008-04-07 2012-09-19 三栄源エフ・エフ・アイ株式会社 Solidification aid for persons with difficulty in mastication / swallowing that can be applied to mixer meal or blender meal, and mixer meal or blender meal containing the solidification aid
JP5190844B2 (en) * 2008-06-19 2013-04-24 株式会社フードケア 粥 Molding agent for forming sushi into sushi shari
JP5044588B2 (en) * 2009-03-09 2012-10-10 イーエヌ大塚製薬株式会社 Softening method and softening cereal
JP2011167142A (en) * 2010-02-19 2011-09-01 Fine Co Ltd Half-solidified/swallowing aiding food and method for producing the same
JP5819070B2 (en) * 2011-01-24 2015-11-18 日清オイリオグループ株式会社 Quality improving agent for starch-containing food and method for producing improved starch-containing food
JP5694811B2 (en) * 2011-02-25 2015-04-01 オリエンタル酵母工業株式会社 Anti-aging and texture improving agent for cooked rice
JP6046469B2 (en) * 2012-11-30 2016-12-14 ハウス食品グループ本社株式会社 Sol food
JP2015156829A (en) * 2014-02-24 2015-09-03 ユニテックフーズ株式会社 Physical property modifier for starch-containing food product
CN104824545B (en) * 2015-06-01 2018-03-20 齐齐哈尔大学 A kind of preparation method of the big quarrel congee of convenient instant corn
JP6512519B2 (en) * 2016-08-18 2019-05-15 長岡香料株式会社 Moldy food
CN112806559A (en) * 2021-02-05 2021-05-18 周益俊 Jellified powder for food paste and use method thereof
JPWO2022270450A1 (en) * 2021-06-21 2022-12-29

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06121648A (en) * 1992-10-12 1994-05-06 Japan Organo Co Ltd Wheat flour product having improved texture and its preparation
JPH11187832A (en) * 1997-12-26 1999-07-13 Ina Food Ind Co Ltd Rice gruel for person difficult in mastication and diglutition
JP2000228965A (en) * 1999-02-09 2000-08-22 Oju Seiyaku:Kk Functional soy sauce
JP2002017275A (en) * 2000-07-05 2002-01-22 Hyozo Konno Material for easy-to-swallow rice gruel-like food product
JP2002136275A (en) * 2000-08-21 2002-05-14 Kanegafuchi Chem Ind Co Ltd Enzyme-containing pasty food composition and cooked processed food using the same
JP2004049037A (en) * 2002-07-17 2004-02-19 Sanei Gen Ffi Inc Quality improving agent for starch and food using the same
JP4168376B2 (en) * 2002-08-30 2008-10-22 太陽化学株式会社 Seasoning composition
JP4263513B2 (en) * 2003-03-20 2009-05-13 三栄源エフ・エフ・アイ株式会社 Mastication / swallowing foods and chewing / swallowing assist compositions
JP5106745B2 (en) * 2004-03-16 2012-12-26 ユニテックフーズ株式会社 Bread quality improver

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