ENZYME AGENT FOR RESISTANT STARCH-CONTAINING NOODLES

To provide a new method for improving the quality of resistant starch-containing noodles, high-quality resistant starch-containing noodles and a method for producing the same.SOLUTION: An enzyme agent for resistant starch-containing noodles contains at least one enzyme selected from the group consis...

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Bibliographische Detailangaben
Hauptverfasser:	YAMASHITA YOKO, HIROSE TAKAKO
Format:	Patent
Sprache:	eng ; jpn
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:	To provide a new method for improving the quality of resistant starch-containing noodles, high-quality resistant starch-containing noodles and a method for producing the same.SOLUTION: An enzyme agent for resistant starch-containing noodles contains at least one enzyme selected from the group consisting of transglutaminase and glucose oxidase.SELECTED DRAWING: None 【課題】レジスタントスターチ含有麺の新たな品質向上方法、並びに、品質の高いレジスタントスターチ含有麺及びその製造方法の提供。【解決手段】トランスグルタミナーゼ及びグルコースオキシダーゼからなる群より選択される少なくとも一つの酵素を含有する、レジスタントスターチ含有麺用の酵素剤。【選択図】なし