Loading patent…
AssigneeKabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo
InventorsShigetaka Okada, Sumio Kitahata, Shigeharu Yoshikawa, Toshiyuki Sugimoto, Kaname Sugimoto
Estimating the term…
The present invention relates to a process for the production of branching enzyme, and a method for improving the qualities of food products therewith. According to the present invention, a large amount of branching enzyme with a high specific activity can be easily obtained, and employment of the branching enzyme in food processing remarkably improves the qualities of food products without changing the desirable inherent properties of their amylaceous constituent(s); thus, said food products retain their qualities over a long period of time, prolonging extremely their shelf lives.
A process for producing a food product containing an amylaceous substance, comprising:
A process for producing a food product containing an amylaceous substance, comprising:
In a process for producing a food product containing an amylaceous substance wherein said food product has added thereto or is prepared with an amylaceous substance selected from the group consisting of amylose, amylopectin, starch, dextrin, and mixtures thereof the improvement comprising subjecting said amylaceous substance to the action of a branching enzyme (EC 2.4.1.18) for a period sufficient to form substantial branches in the amylaceous substance prior to the completion of preparation of the product, whereby the qualities of the food product, including shelf life, are improved.
Dependencies are inferred from the claim text.