Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo

Kanou Takeuchi

Toshio Miyake

Shuzo Sakai

Yoshiaki Sone

Akira Misaki

Mikihiko Yoshida

Susumu Inoue

A process is provided for producing bakery products using rice flour as a major ingredient, which products have improved qualities, such as appearance, crumb, taste, and shelf life as well as satisfactory handleability, as well as excellent qualities. Premixed flours containing rice flour, gluten and a saccharide such as an oligosaccharide or a sugar alcohol, are provided for making these bakery products. Fermented doughs for making the bakery products from the premix are also provided.

Process for producing fermented breads comprising rice flour as the main component

A novel beta-1,3-glucan (ganoderan) is produced by culturing a microorganism of genus Ganoderma. Ganoderan is composed of a backbone structure of beta-1,3-linked D-glucopyranose residues bearing, at some of the C-6 positions, side chains of single beta-1,6-linked D-glucopyranose residue, and, at some of the C-2 positions, side chains of another type wherein 2-4 D-glucopyranose residues are linked via beta-1,4-linkage. Hydrogenation of ganoderan leads to the formation of a polyol-type ganoderan. Intact- and polyol-type ganoderans both having a strong antioncotic activity. They are usable in chemicals, food products, pharmaceuticals, etc.

Beta-glucan

Disclosed are hitherto-unknown erlose hydrate, a mixture solid containing the same, and their production and uses. One mole of the erlose hydrate has 1 or 3 moles of cystallization water. The erlose hydrate and a mixture solid containing the same are readily dissolvable in water, non- or scarcely-hygroscopic, low-cariogenic, low-calorific, and, therefore, favorably usable to prepare orally-usable products, e.g. foodstuffs in general, cosmetics, dentifrices, pharmaceuticals, and chemicals.

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Okayama, Japan

Kanou Takeuchi