IMPROVING COMPOSITION OF FOOD AND IMPROVING METHOD

Title:

IMPROVING COMPOSITION OF FOOD AND IMPROVING METHOD

Document Type and Number:

Japanese Patent JPS58859

Kind Code:

A

Abstract:

PURPOSE: To obtain an excellent improving effect on the food quality, by using a deamidated gluten with sodium caseinate.

CONSTITUTION: An improving composition of the food quality containing 1W99% deamidated gluten, prepared by deamidating the amide linkages in the constituent amino acids of wheat gluten protein or asparagine by the hydrolysis, etc. in the presence of a basic catalyst, and 99W1% sodium caseinate are added to improve the oil absorption and emulsifiability of processed cattle meat, marine fish paste products, spreads, dairy products, drinks, confections, bread or noodles.

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Inventors:

SAWADA GENDOU
AKAHA YOSHIAKI
KOMAI SHIYOUICHI
ABU NAOHIKO

Application Number:

JP9699081A

Publication Date:

January 06, 1983

Filing Date:

June 22, 1981

Export Citation:

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Assignee:

NIPPON SHINYAKU CO LTD

International Classes:

A23C19/00; A21D2/00; A21D2/26; A23C7/00; A23G3/00; A23G3/34; A23G9/00; A23G9/32; A23G9/44; A23G9/52; A23L1/00; A23L7/109; A23L13/00; A23L17/00; A23L29/00; (IPC1-7): A21D2/26; A23C7/00; A23C19/00; A23G3/00; A23G9/00; A23L1/00; A23L1/16; A23L1/31; A23L1/325

Attorney, Agent or Firm:

Hiroshi Kataoka

Next Patent: FOOD WITH HIGH SALT CONTENT AND QUALITY IMPROVING AGENT THEREOF