LOOSENING IMPROVER FOR CEREAL, AND CEREAL PROCESSED FOOD TO WHICH THE LOOSENING IMPROVER IS ADDED

PROBLEM TO BE SOLVED: To provide a loosening improver for cereals excellent in preservation stability, and provide cereal processed food where the loosening improver is used. SOLUTION: The loosening improver for cereals consists mainly of a water-soluble polysaccharide and contains the water-soluble...

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Bibliographische Detailangaben
Hauptverfasser:	MURAKAMI ATSUYA, TANIGUCHI MASAAKI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a loosening improver for cereals excellent in preservation stability, and provide cereal processed food where the loosening improver is used. SOLUTION: The loosening improver for cereals consists mainly of a water-soluble polysaccharide and contains the water-soluble polysaccharide, a chelating agent and an emulsifier. The loosening improver for cereals enables efficient loosening improvement effect because the content of the water-soluble polysaccharide has such a high concentration as 10-40 mass%. Use of monocaprylate glycerol ester as the emulsifier results in being excellent in antibacterial properties and efficiently preventing cross contamination. COPYRIGHT: (C)2006,JPO&NCIPI