Title:
PRODUCTION METHOD OF FOOD COMPOSITION
Document Type and Number:
Japanese Patent JP2023084593
Kind Code:
A
Abstract:
To provide a production method of a food composition having both a bacteriostatic property and stability, a food including the food composition, and a bacteriostasis method of the food composition.SOLUTION: A production method of a food composition including a component (A), water, an oil and fat composition, an emulsifier, and salt includes mixing the oil and fat composition and the emulsifier, and then the component (A), and water in that order, heating the resultant at 70°C or more and 95°C or less, and then mixing in the salt. A content of the component (A) is 8 mass% or more and 15 mass% or less. A content of the oil and fat composition is 0.1 or more and 10 or less as a mass rate based on the component (A). The component (A) is powder and granular matter satisfying the conditions (1) to (4): (1) a starch content of 75 mass% or more; (2) a lowered molecular weight starch, included therein, having an amylose content of 5 mass% or more, of 3 mass% or more and 45 mass% or less, the starch having a peak molecular weight of 3×103 or more and 5×104 or less; (3) a cold water swelling degree at 25°C of 5 or more and 20 or less; and (4) a content of a fraction undersize relative to a sieve with an aperture of 3.35 mm and oversize relative to a sieve with an aperture of 0.038 mm of 60 mass% or more and 100 mass% or less.SELECTED DRAWING: None
Inventors:
KUBOTA JUNPEI
MATSUMOTO SHUNSUKE
MATSUMOTO SHUNSUKE
Application Number:
JP2021198876A
Publication Date:
June 19, 2023
Filing Date:
December 07, 2021
Export Citation:
Assignee:
J OIL MILLS INC
International Classes:
A23L5/00; A21D2/14; A21D2/18; A21D13/00; A23L9/00; A23L9/20; A23L29/212