Activation method of a starch decomposition enzyme in food material
AssigneeHoshizaki Denki Kabushiki Kaisha
InventorsYasuo Hara, Akemi Katou, Rieko Onishi, Eiko Arai
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Abstract
An activation method of decomposition enzyme contained in a food material, wherein the food material is brought into contact with electrolyzed water to activate the decomposition enzyme thereby to enhance taste of processed foodstuffs.
Claims10
A method of promoting the activity of a starch decomposition enzyme in a food material containing starch, consisting essentially of the steps of:
- preparing an amount of electrolyzed acid water of about 3.0 to 5.0 pH;
- and
- retaining the food material in the electrolyzed acid water at a predetermined temperature for a predetermined time during which the pH of the acid water becomes 5.0 to 6.0 without the use of any pH adjuster.
A method of promoting the activity of a starch decomposition enzyme in a food material containing starch, consisting essentially of the steps of:
- preparing an amount of electrolyzed acid water of about 3.0 to 5.0 pH;
- and
- retaining the food material in the electrolyzed acid water at a temperature range of 20° C. to 70° C. for a predetermined time during which the pH of the acid water becomes 5.0 to 6.0.
A method of promoting the activity of a starch decomposition enzyme in wheat flour, comprising the steps of:
- preparing an amount of electrolyzed acid water of about 3.0 to 5.0 pH;
- and
- retaining the wheat flour in the electrolyzed acid water at a predetermined temperature for a predetermined time during which the pH of the acid water becomes 5.0 to 6.0 without the use of any pH adjuster.
A method of promoting the activity of a starch decomposition enzyme in rice, comprising the steps of:
- preparing an amount of electrolyzed acid water of about 3.0 to 5.0 pH;
- and
- retaining the rice in the electrolyzed acid water at a temperature range of 30° C. to 50° C. for a predetermined time during which the pH of the acid water becomes 5.0 to 6.0 without the use of any pH adjuster.
A method of promoting the activity of a starch decomposition enzyme in a food material containing starch, consisting essentially of the steps of:
- preparing an amount of electrolyzed alkaline water of about 8.0 to 10.0 pH;
- and
- retaining the food material in the electrolyzed alkaline water at a predetermined temperature for a predetermined time during which the concentration of metal ions in the alkaline water increases in an extent of 20% to 30% more than those in a raw water for preparation of the electrolyzed alkaline water without the addition of any metal compound.
A method of promoting the activity of a starch decomposition enzyme in a food material containing starch, consisting essentially of the steps of:
- preparing an amount of electrolyzed alkaline water of about 8.0 to 10.0 pH;
- and
- retaining the food material in the electrolyzed alkaline water at a temperature range of 20° C. to 70° C. for a predetermined time during which the concentration of metal ions in the alkaline water increases in an extent of 20% to 30% more than those in a raw water for preparation of the electrolyzed alkaline water.
A method of promoting the activity of a starch decomposition enzyme in wheat flour, comprising the steps of:
- preparing an amount of electrolyzed alkaline water of about 8.0 to 10.0 pH;
- and
- retaining the wheat flour in the electrolyzed alkaline water at a predetermined temperature for a predetermined time during which the concentration of metal ions in the alkaline water increases in an extent of 20% to 30% more than those in a raw water for preparation of the electrolyzed alkaline water without the addition of any metal compound.
A method of promoting the activity of a starch decomposition enzyme in rice, comprising the steps of:
- preparing an amount of electrolyzed alkaline water of about 8.0 to 10.0 pH;
- and
- retaining the rice in the electrolyzed alkaline water at a temperature range of 30° C. to 50° C. for a predetermined time during which the concentration of metal ions in the alkaline water increases in an extent of 20% to 30% more than those in a raw water for preparation of the electrolyzed alkaline water without the addition of any metal compound.
Dependencies are inferred from the claim text.