Title:
QUALITY IMPROVEMENT OF PRESSURIZED AND HEATSTERILIZED FOOD
Document Type and Number:
Japanese Patent JP2000175669
Kind Code:
A
Abstract:
To provide a method capable of preventing the ingredients of pressurized and heat-sterilized foods from falling apart while boiling and from being degraded.
This method comprises pressurizing and heat-sterilizing the ingredients of animal meats, seafoods or vegetables being immersed in a flavoring liquid containing 1.0 to 40.0% of trehalose. It can prevent the ingredients from falling apart while boiling and from being degraded in taste and color tone by replacing a part or the whole of saccharose in the flavoring liquid with trehalose.
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Inventors:
TOZAWA KOUDAI
Application Number:
JP35559498A
Publication Date:
June 27, 2000
Filing Date:
December 15, 1998
Export Citation:
Assignee:
EZAKI GLICO CO
International Classes:
A23L3/00; A23L3/015; A23L3/3562; A23L5/10; A23L29/00; (IPC1-7): A23L3/3562; A23L1/01; A23L1/03; A23L3/00; A23L3/015
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