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Food-improving agent

A technology for food and meat products, applied in the fields of protein aggregation inhibitors, gelatin-containing soups, flour-containing foods, and food improvers. It can solve the problems of appearance deterioration, hardness loss, etc., and achieve the effect of syneresis inhibition

Inactive Publication Date: 2018-08-03
SAN EI GEN F F I
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem is that while ingredients such as vegetables are packaged in a fresh state as an advantage for frozen products, the syneresis from the solid soup completely soaks the ingredients causing a loss of their firmness
In addition, when noodles or gyoza (pork and vegetable stuffed dumpling) skins are included as ingredients, their appearance deteriorates in addition to the moisture-absorbing texture
In addition, suppression of syneresis during freezing and thawing of solid soups has been an urgent need in terms of the increased risk of liquid leakage due to syneresis during transportation, the effect of increased bacteria due to increased syneresis on the storage stability of products, etc. question

Method used

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Examples

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Embodiment

[0349] The present invention will be specifically described below with reference to examples, test examples and the like. However, the present invention is not limited to these Examples.

[0350] In the formulations, the unit of values ​​is "parts by mass" unless otherwise stated.

[0351] The term "parts" means "parts by mass" unless otherwise specified.

[0352] The expression "%" means "mass%" unless otherwise specified.

[0353] In this manual, * indicates the product of San-Ei Gen F.F.I., Inc.

[0354] In this specification, the superscript "TM" indicates a registered trademark of San-Ei Gen F.F.I., Inc.

[0355] The evaluation expressions "⊚" indicate "particularly excellent", "〇" indicate "excellent", "△" indicate "good", and "×" indicate "defect".

[0356] "Blank" in each table indicates a blank test of the example or comparative example (or group in the table) in the table.

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Abstract

The present invention addresses the problem of providing a protein-containing food having a smooth texture that is not rough on the tongue, in which the proteins do not develop a rough texture or agglutinate even when subjected to intense heat sterilization such as retort sterilization. The problem is solved by means of a protein agglutination-suppressing agent that contains welan gum.

Description

technical field [0001] The invention relates to a food improver. More specifically, the present invention relates to the following technical fields (1) to (4). [0002] (1) The present invention relates to a protein aggregation inhibitor, and a protein-containing food in which protein aggregation is inhibited by adding the protein aggregation inhibitor. More specifically, the present invention relates to a protein-containing food in which a soft and smooth texture is ensured by suppressing excessive protein aggregation during heating of the manufacture of a food containing protein-containing materials such as eggs, milk, or soybean milk, so that the appearance and texture are not affected. The effect of rough structure; the food can also be used as a food for dysphagia. The invention also relates to a food production method. [0003] (2) The present invention relates to a processed meat (processed meat or fish such as sausage, meatball, fried chicken, fried pork, kamaboko (...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/00A23L9/10A23L15/00A23L23/00A23L29/20
CPCA23L9/10A23L15/00A23L23/00A23L29/269A23L13/422A23V2002/00A23V2250/502A23V2200/14A23L29/271
Inventor 中岛耕平丰泉智奥田瑛史佐贺正治山崎宏树岩井和美川岛大原大三
Owner SAN EI GEN F F I
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