专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明专利

JPH0622800A METHOD FOR UTILIZING ENZYME-ADSORBED STARCH PARTICLE 失效
公开(公告)号：JPH0622800A
公开(公告)日：1994-02-01
申请号：JP7556492
申请日：1992-02-27
申请人： NAGANO PREF GOV NOUSON KOGYO K , SHIMADA KAGAKU KOGYO KK
发明人： FUKAI YOICHI , TAKAGI ETSUKO , MATSUZAWA TSUNETOMO , SHIMADA SEINOSUKE
IPC分类号： A21D2/36 , A21D6/00 , A23L7/109 , C13K3/00 , A23L1/16
摘要： PURPOSE:To provide a raw material for instant and/or liquid foods improved in their viscosities and textures by adding a starch modified by the adsorption of alpha-amylase. CONSTITUTION:Starch particles having various physical properties modified by the adsorption of alpha-amylase to the starch particles in an adsorption degree of usually 4.0X10 to 6.9X10 % are added to a food as its raw material. The starch particles lowered in their viscosity by the adsorption of the alpha-amylase are useful for the production of starch sugar as well as liquid foods such as instant soups, etc., and are effective for the improvement of noodles or breads when mixed with wheat flour.

2. 发明专利

JPH05123116A METHOD FOR USING STARCH PARTICLE HAVING CHARACTERISTIC MODIFIED WITH ENZYME 失效
公开(公告)号：JPH05123116A
公开(公告)日：1993-05-21
申请号：JP31150891
申请日：1991-10-31
申请人： NAGANO PREF GOV NOUSON KOGYO K , SHIMADA KAGAKU KOGYO KK
发明人： FUKAI YOICHI , TAKAGI ETSUKO , MATSUZAWA TSUNETOMO , SHIMADA SEINOSUKE
IPC分类号： A21D2/36 , A23L1/00 , A23L1/0522 , A23L7/10 , A23L7/109 , A23L29/00 , B01J20/24 , C08B30/06
摘要： PURPOSE:To obtain starch granules having modified characteristics by treating starch granules with various kinds of starch hydrolyzing enzyme and to utilize the obtained starch granules for various uses such as food ingredient. CONSTITUTION:For example, an instant and/or liquid food ingredient containing starch granules having modified characteristics by treating starch granules with alpha-amylase. A hydrophobia food ingredient adsorbent containing starch granules having modified characteristics by treating starch granules with alpha-amylase. Maize starch granules having modified characteristics by treating maize starch granules with alpha-amylase are mixed with wheat flour to give noodles or bread. Further starch granules having modified physical properties by treatment with alpha-amylase are used to give a starch saccharide.

3. 发明专利

JPH0832227B2 失效
公开(公告)号：JPH0832227B2
公开(公告)日：1996-03-29
申请号：JP31301488
申请日：1988-12-13
申请人： SHIMADA KAGAKU KOGYO KK
发明人： SHIMADA SEINOSUKE , TAKAGI ETSUKO
IPC分类号： A23L19/00 , A23L35/00 , A23L1/212 , A23L1/48

4. 发明专利

JPH0947263A RETORT FOOD USING RICE STARCH AND ITS PRODUCTION 失效
公开(公告)号：JPH0947263A
公开(公告)日：1997-02-18
申请号：JP22457595
申请日：1995-08-10
申请人： SHIMADA KAGAKU KOGYO KK
发明人： SHIMADA SEINOSUKE , TAKAGI ETSUKO
IPC分类号： A23L1/0522 , A23L1/39
摘要： PROBLEM TO BE SOLVED: To obtain the subject food having suitable viscosity and body feeling and having excellent texture or flavor without lowering viscosity after retort treatment and useful as retort curry and rice, etc., by using rice starch as starch source. SOLUTION: Rice starch is used in this retort food. Raw starch and modified starch are usable as the rice starch. A mixing amount of rice starch is e.g. in a case of standardizing by viscosity, an amount giving 5×10 -1×10 centipoise (cp) viscosity is preferable for meat sauce. Concretely, e.g. meat sauce derived from a raw material obtained by mixing 7.5 pts.wt. of raw minced meat, 25 pts.wt. of onion, 7.5 pts.wt. of carrot, 1.3 pts.wt. of garlic, 10 pts.wt. of tomato paste, 5 pts.wt. of wheat flour, 0.5 pt.wt. of vinegar, 0.1 pt.wt. of common salt, 0.1 pt.wt. of white pepper, 5 pts.wt. of salad oil, 15 pts.wt. of beef extract, 18 pts.wt. of water and 5 pts.wt. of non-glutinous rice starch exhibits 8.1×10 cp before retort treatment and 8.2×10 cp viscosity after retort treatment.

5. 发明专利

JPH08143602A PRODUCTION OF HOLLOW AND POROUS CARRIER USING STARCH AND ITS USE 失效
公开(公告)号：JPH08143602A
公开(公告)日：1996-06-04
申请号：JP29097994
申请日：1994-11-25
申请人： SHIMADA KAGAKU KOGYO KK , SANWA DENBUN KOGYO KK
发明人： SHIMADA SEINOSUKE , TAKAGI ETSUKO , KUDO KENICHI , KURAHASHI YOSHIKI
IPC分类号： C12P19/14 , A01N25/10 , A61K8/00 , A61K8/18 , A61K47/36 , A61Q13/00 , B01J20/24 , B01J20/30 , C05G3/00 , C08B30/12 , C12P19/20 , A61K7/46
摘要： PURPOSE: To produce a carrier safe to human, having a large carrier capacity and capable of giving a formulation excellent in thermal and mechanical characteristics, good in stability, durability of effectiveness and delivery control by acting an enzyme on hallow particles of wet-heat treated starch to make the particles porous. CONSTITUTION: This method for producing hollow and porous carrier using starch is to obtain hollow particles of starch by wet-heat treating starch particles, act an enzyme having starch decomposing ability on the hollow starch particles to make the starch particles porous. Corn starch, high amylose corn starch, potato starch or wheat flour is used as the starch and is treated at 90-150 deg.C and 15-40% water content for 10 minutes - 15 hours. As the enzyme, α-amylase, glucoamylase, etc., can be used. In case of carrying an objective material thereto, the material is impregnated into the porous carrier and it is simple and highly efficient.

6. 发明专利

JPH07264998A ADDITIVE FOR RICE FOR COOKING 失效
公开(公告)号：JPH07264998A
公开(公告)日：1995-10-17
申请号：JP9406494
申请日：1994-03-28
申请人： SHIMADA KAGAKU KOGYO KK
发明人： SHIMADA SEINOSUKE , TAKAGI ETSUKO
IPC分类号： A23L7/10 , A23L1/10
摘要： PURPOSE:To produce a cooked rice having excellent appearance and taste and resistant to quality change by washing a mixture of an indica-type rice and a japonica-type rice, uniformly mixing the washed rice with chemically modified rice starch, glutinous rice starch, rice powder, glutinous rice powder, rice flour, etc., together with water and cooking the produced rice mixture. CONSTITUTION:This cooked rice having excellent appearance and taste such as glutinousness, flavor and gloss in spite of the use of indica-type rice, free from dry feeling even in cooled state, causing little change in quality and having improved formability of a frozen rice ball is prepared by washing a mixture of indica-type rice and japonica-type rice, separately modifying rice starch, glutinous rice starch, rice powder, glutinous rice powder and/or rice flour by etherification such as hydroxyalkylation, alkylation and carboxymethylation and/or esterification such as esterification with acetic acid, phosphoric acid, succinic acid, alkenylsuccinic acid or maleic acid at a substitution degree of 0.005-0.3, mixing and uniformly dispersing 0.2-10 pts.wt. of the etherified and/or esterified starch, etc., together with water to the washed rice and cooking the rice.

7. 发明专利

JPH02163054A METHOD FOR PREVENTING SEPARATION OF WATER FROM VEGETABLES 失效
公开(公告)号：JPH02163054A
公开(公告)日：1990-06-22
申请号：JP31301488
申请日：1988-12-13
申请人： SHIMADA KAGAKU KOGYO KK
发明人： SHIMADA SEINOSUKE , TAKAGI ETSUKO
IPC分类号： A23L19/00 , A23L35/00
摘要： PURPOSE:To prevent a water separation phenomenon of vegetables without impairing appearance, texture and flavor of products by mixing a pregelatinized starch in using the vegetables as a daily dish. CONSTITUTION:A water separation phenomenon caused in using vegetables, such as cucumber, as a daily dish is prevented by mixing a pregelatinized starch therein. The pregelatinized starch, such as rice starch, potato starch, corn starch or waxy corn starch, or pregelatinized starch of the processed starch thereof can be used as the above-mentioned starch.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式