INTERMEDIATE MOISTURE FOOD

WIPO Patent Application WO/2015/166594

A1

[Problem] To provide an intermediate moisture food in which surface stickiness that occurs during longterm storage is suppressed, which can easily be picked up and eaten, and which imparts a greater feeling of juiciness. [Solution] This solid intermediate moisture food having a water activity of 0.65-0.85, a water content of 15.0-30.0 wt%, and a pH of 3.0 or more solves the abovementioned problem by being formed by applying 0.3-3.0 wt%, within the total weight of the intermediate moisture food, of soybean protein to the surface of the intermediate moisture food.

JPH09313112	POWDERY SOYBEAN PROTEIN AND ITS PRODUCTION
WO/2003/007976	HIGH PROTEIN, BOWMAN-BIRK INHIBITOR CONCENTRATE AND PROCESS FOR ITS MANUFACTURE
JP2001078689	IMPROVER FOR COOKED RICE, IMPROVED COOKED RICE AND ITS PRODUCTION METHOD

YOSHIOKA SATOSHI (JP)
OZAKI MASASHI (JP)
HIRABAYASHI AKIJI (JP)

PCT/JP2014/070689

November 05, 2015

August 06, 2014

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KRACIE FOODS LTD (JP)

A23J3/16; A23B7/16; A23L3/3562; A23L3/40

WO2008054025A1	2008-05-08
WO2009057736A1	2009-05-07

JP2009509536A	2009-03-12
JP2003274855A	2003-09-30
JP2005537812A	2005-12-15

HARDEEP SINGH GUJRAL ET AL.: "Effect of skim milk powder, soy protein concentrate and sucrose on the dehydration behaviour, texture, color and acceptability of mango leather.", JOURNAL OF FOOD ENGINEERING, vol. 55, 2002, pages 343 - 348, XP055232552
M.A. MIR ET AL.: "Storage Changes in Fortified Mango Bars.", JOURNAL OF FOOD SCIENCE & TECHNOLOGY, vol. 30, no. 4, 1993, pages 279 - 282

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