METHOD FOR MANUFACTURING DECOMPOSITION-TREATED FOOD INGREDIENT, AND METHOD FOR IMPROVING FLAVOR ATTAINED BY ADDING DECOMPOSITION-TREATED FOOD INGREDIENT OBTAINED THROUGH SAID MANUFACTURING METHOD

Title:

METHOD FOR MANUFACTURING DECOMPOSITION-TREATED FOOD INGREDIENT, AND METHOD FOR IMPROVING FLAVOR ATTAINED BY ADDING DECOMPOSITION-TREATED FOOD INGREDIENT OBTAINED THROUGH SAID MANUFACTURING METHOD

Document Type and Number:

WIPO Patent Application WO/2022/059547

Kind Code:

A1

Abstract:

The purpose of the present invention is to provide a decomposition-treated food ingredient having a desirable cooking flavor (baked feel, stewed feel, etc.) and taste derived from raw ingredients. This method for manufacturing a decomposition-treated food ingredient is characterized by including: a step for pulverizing, as a preliminary process, at least one residue from among residues of shrimp and/or shrimp processed products, and residues of catfish and/or catfish processed products; a step for heat-treating the pulverized residue at 70-350°C in an extruder; and a step for treating, in the extruder again, discharged matter that has been subjected to the heat treatment and extruded. A desired embodiment of this method for manufacturing a decomposition-treated food ingredient is characterized in that, during treatment in the extruder again, treatment is carried out using the extruder with enzymes having been added.

Inventors:

TANAKA TOSHINAO (JP)
ONOMA NORIYASU (JP)
FUJIKAWA HIROKI (JP)
KUMAZAWA MASAZUMI (JP)
NAKABAYASHI KAZUO (JP)
HA THANH TOAN (VN)
NGUYEN CONG HA (VN)
TRAN MINH PHU (VN)
LE THI MINH THUY (VN)
NHAN MINH TRI (VN)

Application Number:

PCT/JP2021/032698

Publication Date:

March 24, 2022

Filing Date:

September 06, 2021

Export Citation:

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Assignee:

TAKESHO FOOD & INGREDIENTS INC (JP)
HYDRO POWTECH JAPAN CO LTD (JP)
CAN THO UNIV (VN)

International Classes:

A23L17/00; A23L17/40; A23L27/00; A23L27/10

Domestic Patent References:

WO2004017763A1	2004-03-04
WO2007077954A1	2007-07-12

Foreign References:

JPS642558A	1989-01-06
JPS63112951A	1988-05-18
JPS61260853A	1986-11-19
JPS6163263A	1986-04-01
KR20090067273A	2009-06-25
JP2017136007A	2017-08-10
JPH0646803A	1994-02-22

Other References:

MASAYO TERAJIMA, ET AL: "Catfish foods and catfish gastronomic culture in all ages and countries", JOURNAL FOR THE INTEGRATED STUDY OF DIETARY HABITS, vol. 25, no. 3, 1 January 2014 (2014-01-01), pages 211 - 220, XP055321741

Attorney, Agent or Firm:

SAKANO Hiroyuki (JP)

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