Title:
QUALITY IMPROVER FOR PROCESSED FOOD
Document Type and Number:
Japanese Patent JP3630443
Kind Code:
B2
Abstract:
PURPOSE: To obtain the subject improver useful for increasing the elasticity of processed foods or the shape retention or syneresis prevention of such foods when they are highly hydrated, and improved in scatterability, etc., by incorporating calcium hydroxide or a compound convertible into calcium hydroxide with a fat, a base material for including the fat and a polyol.
CONSTITUTION: This improver is obtained by incorporating (A) calcium hydroxidy or a compound convertible into calcium hydroxide (e.g. calcium oxide) with (B) a fat of ≥20°C in rising melting point, (C) a base material for including the fat, capable of occluding or impregnating the fat (e.g. gelatin) and (D) a polyol (e.g. glycerin). For this improver, there occur no problems such as conversion into CaCO3 during storage and local gelling due to its maldispersion when incorporated in processed foods or its excessive reaction.
Inventors:
Takashi Hamaguchi
Application Number:
JP3079694A
Publication Date:
March 16, 2005
Filing Date:
February 03, 1994
Export Citation:
Assignee:
Japan Tobacco Inc.
International Classes:
A23L3/3463; A21D2/02; A23L3/358; A23L7/109; A23L13/00; A23L17/00; (IPC1-7): A23L1/325; A21D2/02; A23L1/16; A23L1/31; A23L3/3463; A23L3/358
Attorney, Agent or Firm:
Takeshi Shimizu
Joi Ito
Hideo Takei
Yoshio Narui
Joi Ito
Hideo Takei
Yoshio Narui