发明名称 |
MANUFACTURING METHOD FOR FOOD PRODUCT, FOOD PRODUCT, AND TEXTURE IMPROVING AGENT FOR FOOD PRODUCT |
摘要 |
The problem addressed by the present invention is providing technology for improving melting in the mouth and chewing sensation while maintaining the softness and springy sensation of a starch-based food product. The texture of a food product that includes starch is improved by adding a specific amylolytic enzyme. |
申请公布号 |
WO2014162618(A1) |
申请公布日期 |
2014.10.09 |
申请号 |
WO2013JP66197 |
申请日期 |
2013.06.12 |
申请人 |
NIHON SHOKUHIN KAKO CO., LTD. |
发明人 |
MORIYAMA, YUICHIRO;TAKAGI, HIROKI;YAMAMOTO, RAIKI;TAKADA, MASAYASU |
分类号 |
A21D2/00;A21D2/26;A21D8/04;A21D13/00;A21D13/08 |
主分类号 |
A21D2/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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