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Patent Searching and Data


Title:
METHOD OF REDUCING FAT CALORIE CONTENT OF FOOD
Document Type and Number:
Japanese Patent JPH07250649
Kind Code:
A
Abstract:
PURPOSE: To reduce the calorific fat content of oil and fat contained food such as mayonnaise by adding a specified acidic starchy fermented composition. CONSTITUTION: The slurry of starch such as rice powder, wheat flour, oats flour or barely flour and additive non-cereal starch materials such as potato starch or cassava starch is impasted and homogenized, an acidic strain is inoculated and it is fermented for a period at a temperature so that pH can reach about 3.5 to 4.6. After fermentation, when the acidic starchy fermented composition formed by stabilization is added to the oil and fat contained food, its oil and fat content can be reduced without applying the flavor of powdery or heated cereals to the food and without changing the taste or flavor of food. In place of acidic strain, the mixture of acidic strain selected out of Lactobacillus, Streptococcus thermophilus and Bifidobacterium can be inoculated.

Inventors:
RUISU ROBERUTO KINGU SORISU
ROORENTSU ANTON KISUTORAA HAAN
Application Number:
JP369295A
Publication Date:
October 03, 1995
Filing Date:
January 13, 1995
Export Citation:
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Assignee:
SOC PROD NESTLE SA
International Classes:
A23C11/02; A23C9/127; A23C9/133; A23C13/14; A23C15/16; A23C19/076; A23C19/082; A23C19/09; A23C19/093; A23C20/02; A23D7/015; A23D9/007; A23L7/104; A23L19/10; A23L23/00; A23L27/60; C12P1/04; (IPC1-7): A23L1/30; A23C11/02; A23C13/14; A23C15/16; A23C19/09; A23L1/24; A23L1/39
Attorney, Agent or Firm:
浅村 皓 (外3名)