Method for manufacturing starch-containing food
AssigneeAjinomoto Co., Inc.
InventorsKazuto AKAMOTO, Kazumi SUGINO, Miho SATO, Noriko YOKOYAMA, Misa SEKITA
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Abstract
Adding (A) an amylomaltase derived from a bacterium of the genus Thermus to a starch-containing material, and further adding (B) a protein or lipid modification enzyme, or (C) a starch degradation product or (D) a starch degradation enzyme is useful for modifying a starch-containing food.
Claims17
A method for producing a starch-containing food, comprising adding (A) at least one amylomaltase derived from a bacterium of the genus Thermus to the starch-containing material, and
- further adding (B) at least one protein or lipid modification enzyme, or (C) at least one starch degradation product or (D) at least one starch degradation enzyme to the starch-containing material.
An enzyme composition comprising (A) at least one amylomaltase derived from a bacterium of the genus Thermus, and
- (B) at least one protein or lipid modification enzyme, or (C) at least one starch degradation product or (D) at least one starch degradation enzyme.
A method for modifying a starch-containing food, comprising adding (A) at least one amylomaltase derived from a bacterium of the genus Thermus to the starch-containing material, and
- further adding (B) at least one protein or lipid modification enzyme, or (C) at least one starch degradation product or (D) at least one starch degradation enzyme to the starch-containing material.
A method for suppressing retrogradation of a starch-containing food, comprising adding (A) at least one amylomaltase derived from a bacterium of the genus Thermus to the starch-containing material, and
- further adding (B) at least one protein or lipid modification enzyme, or (C) at least one starch degradation product or (D) at least one starch degradation enzyme to the starch-containing material.
A method for improving texture of a starch-containing food, comprising adding (A) at least one amylomaltase derived from a bacterium of the genus Thermus to the starch-containing material, and
- further adding (B) at least one protein or lipid modification enzyme, or (C) at least one starch degradation product or (D) at least one starch degradation enzyme to the starch-containing material.
Dependencies are inferred from the claim text.