Title:
Foodstuffs using the dispersion liquid and the process of fish meat particles, and it
Document Type and Number:
Japanese Patent JP6276017
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide fish meat as good quality protein in a form of easy ingestion.SOLUTION: A pH3-6 fluid dispersion of fish meat particles is obtained by dispersing fish meat particles with a median size of 1-50 μm. It is preferable that the content of fish meat is 4-20 wt.% at dry matter conversion, and a viscosity at 25°C measured with a B type viscometer is equal to or less than 20dPa s. Water-soluble dietary fiber is preferably contained as a dispersion agent of fish meat particles. The water-soluble dietary fiber preferably contains, based on the dry weight of fish meat, 0.3-30 wt.% of one of water-soluble soybean polysaccharide, high methoxyl pectin, pectin, sodium carboxymethyl cellulose, and propylene glycol alginate, or their combined product.
Inventors:
Takahiro Ohba
Toshihiro Kishi
Toshihiro Kishi
Application Number:
JP2013258781A
Publication Date:
February 07, 2018
Filing Date:
December 16, 2013
Export Citation:
Assignee:
Nippon Suisan Co., Ltd.
International Classes:
A23L17/10; A23L2/00; A23L2/38; A23L17/00; A23L33/00; A23L33/10
Domestic Patent References:
| JP1199565A | ||||
| JP5007458A | ||||
| JP2009034040A | ||||
| JP2006271326A |
Foreign References:
| WO2006132288A1 |