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Title:
SOLID PASTE COMPOSITION FOR COOKING AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2021/039544
Kind Code:
A1
Abstract:
Provided is a solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. This composition satisfies the following (1) to (4): (1) containing 2.0 mass% or more of an insoluble dietary fiber in terms of dry mass; (2) containing 15 mass% or more of a starch in terms of dry mass; (3) containing 5.5 mass% or more of a protein in terms of dry mass; and (4) satisfying at least one of the following (4a) or (4b) when at least one composition frozen section A obtained from [Condition A] below is stained with Coomassie Brilliant Blue (CBB) and observed. (4a) The ratio of the number of parts to be stained with CBB, which have an area of at least 200 μm2 and a roundness coefficient of at least 0.3, to the number of parts to be stained with CBB which have an area of at least 30 μm2 is 3% or more. (4b) The ratio of the total area of parts to be stained with CBB, which have an area of at least 200 μm2 and a roundness coefficient of at least 0.3, to the image area of a cross-section of the composition is 0.3% or more. [Condition A] Said composition is heated in 90 °C water for 6 minutes, and is then frozen at -25 °C. The frozen composition is cut along any cut surface A to a thickness of 30 μm to obtain composition frozen section A.

Inventors:
SUZUKI MAKOTO (JP)
ENDO KIYOSHI (JP)
TANGE YUSUKE (JP)
HIBI NARUHIRO (JP)
NAKAYAMA TAKUYA (JP)
OGASAWARA YASUSHI (JP)
KAWAMURA YUKIKO (JP)
IHARA JUNICHIRO (JP)
Application Number:
PCT/JP2020/031309
Publication Date:
March 04, 2021
Filing Date:
August 19, 2020
Export Citation:
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Assignee:
MIZKAN HOLDINGS CO LTD (JP)
International Classes:
A23L5/00; A23L7/109
Domestic Patent References:
WO2019069490A12019-04-11
WO2019138596A12019-07-18
Foreign References:
US5989620A1999-11-23
CN108244501A2018-07-06
CN108041459A2018-05-18
CN107927587A2018-04-20
JP2007508822A2007-04-12
Other References:
WANG, N. ET AL.: "Pasta-Like Product from Pea Flour by Twin-Screw Extrusion", JOURNAL OF FOOD SCIENCE, vol. 64, no. 4, 1999, pages 671 - 678, XP009005751, DOI: 10.1111/j.1365-2621.1999.tb15108.x
KAGAWA YOSHIKO: "Seventh revised edition, food ingredient table 2016, main table part", KAGAWA NUTRITION UNIVERSITY PUBLISHING DIVISION, vol. 20160400
Attorney, Agent or Firm:
AOKI, Atsushi et al. (JP)
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