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Hayashi M.,EN Otsuka Pharmaceutical Co. | Kato K.,EN Otsuka Pharmaceutical Co. | Umene S.,EN Otsuka Pharmaceutical Co. | Masunaga H.,EN Otsuka Pharmaceutical Co.
Food Chemistry | Year: 2014

We developed a novel softened rice by permeating rice with enzymes that catalyse its decomposition. Herein, we characterised the softened rice (SR) and compared it to normal cooked rice (CR) and rice gruel (RG). SR resembled CR but not RG in appearance. Texture analysis showed that SR was the least firm, adhesive, and cohesive of the three rice preparations. SR contained almost the same amount of nutrition per unit mass as CR and twofold as much as RG. Analysis of digests of energy-equivalent amounts of the three rice preparations indicated that SR digests had the lowest quantity of residue and highest quantity of dissolved carbohydrate, maltose and glucose. The molecular weight (MW) range of SR constituents was 103-105, whilst those of CR and RG constituents were mainly 105-106. These results suggested that enzymatic decomposition of SR improves ease of eating, nutrition value, and digestibility at once. © 2013 Elsevier Ltd. All rights reserved.


Patent
En Otsuka Pharmaceutical Co. | Date: 2011-01-24

An enzyme treatment solution of the present invention is adapted to be used in a softening method for softening an animal-based food material composed of meat or fish and shellfish by subjecting it to an enzyme treatment using the enzyme treatment solution. pH of the enzyme treatment solution is 8.0 or higher but lower than 10.5, and a salimeter measurement value obtained by measuring an electrolyte concentration of the enzyme treatment solution using a salimeter as a salt concentration is 0.7% or more but less than 3.0%. This makes it possible to reliably soften the animal-based food material while maintaining mouthfeel and flavor thereof, thereby obtaining a softened animal-based food material having smooth mouthfeel.


Patent
En Otsuka Pharmaceutical Co. | Date: 2014-04-16

Breads having novel physical properties and a method of producing the breads are provided. Breads produced by fermentation and baking were rebaked after enzyme treatment to acquire breads having novel physical properties having appearance, texture, flavor, etc., equivalent to normal bread and easily chewable and swallowable even by a person having impaired chewing or swallowing functions such as an aged person.


Patent
En Otsuka Pharmaceutical Co. | Date: 2013-06-12

A three-way stopcock unit, a check valve, and a fluid substance transfer device, which are easily downsized, have a high yield, and are manufactured at low cost. The check valve in the three-way stopcock unit according to the present invention includes: a first housing having a valve seat in which an opening is provided; a second housing inserted into the first housing; and a valve element held between the valve seat of the first housing and an opening end portion of the second housing. The valve element has a substantially U-shaped cut line formed outside of an outer rim portion of the opening provided in the valve seat of the first housing, and inside of an inner rim portion of the second housing. A portion inside of the cut line is used as a switching valve, and the valve seat of the first housing and the opening end portion of the second housing are closed in a liquid-tight state at a portion outside of the cut line.


Patent
EN Otsuka Pharmaceutical Co. | Date: 2011-07-26

A check valve in the three-way stopcock unit includes: a first housing having a valve seat in which an opening is provided; a second housing inserted into the first housing; and a valve element held between the valve seat of the first housing and an opening end portion of the second housing. The valve element has a substantially U-shaped cut line formed outside of an outer rim portion of the opening provided in the valve seat of the first housing, and inside of an inner rim portion of the second housing. A portion inside of the cut line is used as a switching valve, and the valve seat of the first housing and the opening end portion of the second housing are closed in a liquid-tight state at a portion outside of the cut line.


Patent
En Otsuka Pharmaceutical Co. | Date: 2011-09-05

Provided are a method for producing highly nutritious, softened plant material that retains the form of the plant material, and softened plant material obtained using said production method. The highly nutritious, softened plant material that retains the form of the plant material is produced by introducing catabolic enzymes so that when the catabolic enzyme is introduced, the plant material and catabolic enzyme are brought into contact and reduced pressure treatment is performed multiple times so that the total time under reduced pressure is less than 12 minutes.


Patent
En Otsuka Pharmaceutical Co. | Date: 2013-07-17

Provided are a method for producing highly nutritious, softened plant material that retains the form of the plant material, and softened plant material obtained using said production method. The highly nutritious, softened plant material that retains the form of the plant material is produced by introducing catabolic enzymes so that when the catabolic enzyme is introduced, the plant material and catabolic enzyme are brought into contact and reduced pressure treatment is performed multiple times so that the total time under reduced pressure is less than 12 minutes.


Patent
En Otsuka Pharmaceutical Co. | Date: 2012-08-08

A method of softening beans and the beans softened by the said method are provided. The method uses two or more types of enzymes selected from cellulase, hemicellulase and pectinase to produce softened beans having a compressive strength of 6.0 10^(4) N/m^(2) or lower and retaining the original shapes.


An enzyme treatment solution of the present invention is adapted to be used in a softening method for softening an animal-based food material composed of meat or fish and shellfish by subjecting it to an enzyme treatment using the enzyme treatment solution. pH of the enzyme treatment solution is 8.0 or higher but lower than 10.5, and a salimeter measurement value obtained by measuring an electrolyte concentration of the enzyme treatment solution using a salimeter as a salt concentration is 0.7% or more but less than 3.0%. This makes it possible to reliably soften the animal-based food material while maintaining mouthfeel and flavor thereof, thereby obtaining a softened animal-based food material having smooth mouthfeel.


Patent
En Otsuka Pharmaceutical Co. | Date: 2012-06-05

Breads having novel physical properties and a method of producing the breads are provided. Breads produced by fermentation and baking were rebaked after enzyme treatment to acquire breads having novel physical properties having appearance, texture, flavor, etc., equivalent to normal bread and easily chewable and swallowable even by a person having impaired chewing or swallowing functions such as an aged person.

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