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1. 发明专利

JP2010011756A Method for modifying starch-based material using organic acid, and modified starch material 审中-公开
标题翻译：使用有机酸改性基于淀粉的材料和改性淀粉材料的方法
公开(公告)号：JP2010011756A
公开(公告)日：2010-01-21
申请号：JP2008172838
申请日：2008-07-01
申请人： Iwata Kagaku Kogyo Kk , Kashi Shokuhin Shinsozai Gijutsu Center , Shoichi Kobayashi , 昭一小林 , 磐田化学工業株式会社 , 社団法人菓子・食品新素材技術センター
发明人： KOBAYASHI SHOICHI , KOBAYASHI YUJI , HAYAKAWA YUKIO , OKUNO MICHIKO , MIYAZAKI TOSHIKO
IPC分类号： A23L1/10 , A23L1/30
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a functional food material which is modified in function through addition of emulsifiability, dissolubility and/or antioxidative property, and to provide a starch-based food material obtained by the production method. SOLUTION: A method for modifying the functionality of the starch-based food material comprises a process of mixing an organic acid with a starch-based food material as the raw material and roasting the mixture so as to add emulsifiability, dissolubility and/or antioxidative property and modify the functionality thereof. A method for producing the starch-based food material comprises modifying the characteristics of a starch-based food material as the raw material by roasting so as to add specific functionality. Furthermore, the method for producing the functional food material comprising roasting a starch-based food material as the raw material together with the organic acid so as to add emulsifiability, dissolubility and/or antioxidative property, and the starch-based food material are each provided. As a result of this, the starch-based food material added with emulsifiability, dissolubility and/or antioxidative property can be produced and provided. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：解决问题的方法：提供通过添加乳化性，溶解性和/或抗氧化性能来改性功能性食品的制造方法，提供通过该制造方法得到的淀粉类食品。解决方案：用于改性淀粉类食品的功能的方法包括将有机酸与淀粉类食品材料混合作为原料并焙烧该混合物以增加乳化性，溶解性和/ 或抗氧化性质并改变其功能。淀粉类食品的制造方法包括通过焙烧来改变作为原料的淀粉类食品的特性，以增加特定的功能。此外，分别提供了以有机酸与有机酸一起焙烧作为原料的淀粉类食品作为添加乳化性，溶解性和/或抗氧化性的功能性食品的制造方法和淀粉类食品材料。结果，可以生产并提供添加有乳化性，溶解性和/或抗氧化性的淀粉类食品。版权所有（C）2010，JPO＆INPIT

2. 发明专利

JP2013110966A Method for producing carbohydrate complex by reacting carbohydrate-related enzyme with carbohydrate raw material in pseudo-powder state and product thereof 有权
标题翻译：通过与碳酸钙原料在焦糖状态及其产物中反应与碳酸氢盐相关的酶制备碳酸氢盐复合物的方法
公开(公告)号：JP2013110966A
公开(公告)日：2013-06-10
申请号：JP2011256828
申请日：2011-11-24
申请人： Dsp Gokyo Food & Chemical Co Ltd , Dsp五協フード&ケミカル株式会社 , Shoichi Kobayashi , 昭一小林
发明人： KOBAYASHI SHOICHI , KOBAYASHI YUJI , YAMATOYA KAZUHIKO
IPC分类号： C12P19/00 , C12N9/98 , C12P1/00
CPC分类号： Y02P20/52
摘要： PROBLEM TO BE SOLVED: To provide a method for producing a carbohydrate complex by reacting a carbohydrate-related enzyme in a pseudo-powder state and a product thereof.SOLUTION: The method includes making a carbohydrate raw material into a pseudo-powder state and reacting the raw material with a carbohydrate-related enzyme to produce a carbohydrate complex being a reaction product thereof. (1) The carbohydrate used for keeping a carbohydrate raw material in a pseudo-powder state is lactose, cyclodextrin, cellulose, starch, rice flour, wheat flour or a polysaccharide thickener. (2) The raw material for reaction is glucose, fructose, sorbose, galactose, xylose, arabinose, fucose, acetylglucosamine and/or their polymers, sugar alcohols, polyphenols, hydroxy group-containing amino acids or steroids. (3) The raw materials of (1) and (2) are individually used or one or more of them are mixed, kept in a pseudo-powder state and reacted with a carbohydrate-related enzyme.
摘要翻译：待解决的问题：提供通过使假粉状态的碳水化合物相关酶与其产物反应来制备碳水化合物复合物的方法。解决方案：该方法包括将碳水化合物原料制成假粉末状态，并使原料与碳水化合物相关的酶反应以产生作为其反应产物的碳水化合物络合物。（1）用于将碳水化合物原料保持在假粉末状态的碳水化合物是乳糖，环糊精，纤维素，淀粉，米粉，小麦粉或多糖增稠剂。（2）反应原料为葡萄糖，果糖，山梨糖，半乳糖，木糖，阿拉伯糖，岩藻糖，乙酰葡糖胺和/或其聚合物，糖醇，多酚，含羟基的氨基酸或类固醇。（3）单独使用（1）和（2）的原料，或者将其中的一种或多种混合，保持在假粉末状态，并与碳水化合物相关的酶反应。版权所有（C）2013，JPO＆INPIT

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