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・ Change of taste, improvement of flavor

・ Additive reduction and substitution effect

➡ Appropriate thickening, emulsification, and gelation

・ Easily degradable

➡ Improving the digestibility and absorption of ingredients,

Reduction of enzymatic reaction time

・ Increased water retention and hydrophilicity

➡ Easy-to-process raw material with improved solubility and dispersibility

Shortening the manufacturing process of food processing

・ Pregelatinized powder → Shortening of oxygen reaction time

・ Deodorizing and reducing the number of bacteria

・ Upcycle

Various grains and cereals

Barley (barley, oats)

Legumes (soybeans, peas, adzuki beans, chickpeas)

Okara, rice bran, konnyaku, etc.

Labeling on the final product shall be based on the food ingredients

Examples: Oat flour, rice flour, etc.

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・Saccharification of raw materials, decomposition, filtration, purification, sterilization, etc.

・Sweetness adjustment

➡ You can adjust the sweetness to your liking with the type of enzyme

・Filtration adjustment

➡ The mesh size can be changed according to the application.

Cereals (rice, cereals)

Barley (barley, glutinous barley, oats)

Legumes (soybeans, peas, adzuki beans, chickpeas)

Potatoes (potatoes, sweet potatoes)

Such