Title:
TASTE IMPROVING AGENT FOR MEAT AND METHOD FOR MANUFACTURING PROCESSED MEAT PRODUCT
Document Type and Number:
WIPO Patent Application WO/2018/193871
Kind Code:
A1
Abstract:
A method for manufacturing a taste improving agent for meat, said method comprising steps for preparing component (A) which is a fat or oil composition and steps for preparing component (B) which is a starch composition, wherein: the steps for preparing component (A) involve a step for heating a lecithin-containing fat or oil at a temperature of 70-160°C inclusive to give a heated lecithin-containing fat or oil, and a step for preparing component (A) comprising the heated lecithin-containing fat or oil; component (B) has a degree of swelling in cold water at 25°C of 7-20 inclusive; and the steps for preparing component (B) involve a step for lowering the molecular weight of a starch, said starch having an amylose content of 5 mass% or more, to give a low-molecular weight starch having a peak molecular weight of 3×103-5×104 inclusive, and a step for gelatinizing a starting material of component (B), said starting material containing 3-45 mass% inclusive of the low-molecular weight starch and having a total content of the low-molecular weight starch and starch other than the low-molecular weight starch of 75 mass% or more.
Inventors:
KAWAHARA MASANORI (JP)
TAKEUCHI SHIGEO (JP)
TAKEUCHI SHIGEO (JP)
Application Number:
PCT/JP2018/014700
Publication Date:
October 25, 2018
Filing Date:
April 06, 2018
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A23L27/00; A23D9/00; A23L13/40; A23L17/00; A23L27/26; A23L29/212
Domestic Patent References:
| WO2014132534A1 | 2014-09-04 |
Foreign References:
| JP2016067354A | 2016-05-09 |
Attorney, Agent or Firm:
HAYAMI Shinji (JP)
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