Detail of "3371-50-4"

Reference

Components in amazake

Components in amazake. I. Determination of sugar composition. Shitaka, Hideo; Tukiyama, Ryoiti; Ishigami, Yuzo; Nishiyama, Terasu; Moriguchi, Shigehiro (Res. Lab., Higashimaru Shoyu Co., Ltd., Tatsuno, Japan). Nippon Shoyu Kenkyusho Zasshi, 3(3), 105-10 (Japanese) 1977. CODEN: NSKZDP. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Paper-chromatog. detn. of the sugars of 5 samples of com. amazake, a sweet drink and also a sweetening material for shoyu (soy sauce), showed the presence of fructose [57-48-7], glucose [50-99-7], sucrose [57-50-1], nigerose [497-48-3], maltose [69-79-4], kojibiose [2140-29-6], isomaltose [499-40-1], maltotriose [1109-28-0], panose [33401-87-5], and isomaltotriose [3371-50-4]. Of total sugars 70-80% was glucose, 3.3-9.1% isomaltose + maltotriose, and 5.5-8.9% nigerose + maltose + kojibiose.

Protein flakes

Protein flakes. (Wakodo Co., Ltd., Japan). Jpn. Kokai Tokkyo Koho JP 59143553 A2 17 Aug 1984 Showa, 3 pp. (Japanese). (Japan). CODEN: JKXXAF. CLASS: IC: A23J003-00. APPLICATION: JP 83-17226 4 Feb 1983. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) Non-thermocoagulating proteins (e.g., casein alkali salts, gelatin, collagen, soybean milk), a-1,6-maltotriose [3371-50-4] polysaccharides (e.g., pullulan), and raw cereal powder are suspended in hot water. The sludge is drum dried, thin layer dried, and formed into flakes. The product is a base material for instant foods.