Title:
フライドチャンク食品組成物
Document Type and Number:
Japanese Patent JP2012514456
Kind Code:
A
Abstract:
The invention provides fried-chunk food compositions comprising (1) food chunks that have been fried in oil at a temperature of from about 110 to 205° C. to produce fried food chunks having a moisture content of about 16% and an Aw of about 0.7 and (2) from about 5 to about 35% plasticizer applied to the fried food chunks, wherein the fried food chunks with applied plasticizer have a moisture content of about 12% or less and an Aw of about 0.65 or less. The compositions are made without using preservatives, have a desirable texture and appealing meat-like appearance, and are shelf-stable and therefore do not spoil due to unwanted microbial growth.
Inventors:
Dixon, Dan, Kay.
Application Number:
JP2011544413A
Publication Date:
June 28, 2012
Filing Date:
December 30, 2009
Export Citation:
Assignee:
Nestec Society Anonymous
International Classes:
A23K1/10; A23K3/00; A23L5/10; A23L13/10; A23L13/20; A23L13/60; A23L29/00
Domestic Patent References:
| JP2003527125A | 2003-09-16 | |||
| JP2003513679A | 2003-04-15 | |||
| JP2005502372A | 2005-01-27 | |||
| JP2002501730A | 2002-01-22 | |||
| JP2007512849A | 2007-05-24 | |||
| JP2003527125A | 2003-09-16 | |||
| JP2003513679A | 2003-04-15 | |||
| JP2005502372A | 2005-01-27 |
Foreign References:
| US4039692A | 1977-08-02 | |||
| US20040197455A1 | 2004-10-07 | |||
| WO2008085293A2 | 2008-07-17 | |||
| US4039692A | 1977-08-02 | |||
| US20040197455A1 | 2004-10-07 | |||
| WO2008085293A2 | 2008-07-17 |
Attorney, Agent or Firm:
Yoshiki Hasegawa
Tomoya Kurokawa
Yoshinori Shimizu
Ikeda adult
Tosuke Yosuke
Tomoya Kurokawa
Yoshinori Shimizu
Ikeda adult
Tosuke Yosuke