Title:
中間水分食品
Document Type and Number:
Japanese Patent JP6412113
Kind Code:
B2
Abstract:
[Problem] To provide an intermediate moisture food in which surface stickiness that occurs during longterm storage is suppressed, which can easily be picked up and eaten, and which imparts a greater feeling of juiciness. [Solution] This solid intermediate moisture food having a water activity of 0.65-0.85, a water content of 15.0-30.0 wt%, and a pH of 3.0 or more solves the abovementioned problem by being formed by applying 0.3-3.0 wt%, within the total weight of the intermediate moisture food, of soybean protein to the surface of the intermediate moisture food.
Inventors:
Satoshi Yoshioka
Masashi Ozaki
Akira Hirabayashi
Masashi Ozaki
Akira Hirabayashi
Application Number:
JP2016515832A
Publication Date:
October 24, 2018
Filing Date:
August 06, 2014
Export Citation:
Assignee:
Kracie Foods, Ltd.
International Classes:
A23B7/16; A23L3/3526; A23L3/3562
Domestic Patent References:
| JP2009509536A | ||||
| JP2003274855A | ||||
| JP2005537812A |
Foreign References:
| WO2008054025A1 | ||||
| WO2009057736A1 |
Other References:
HARDEEP SINGH GUJRAL and GAURAV KHANNA,,Effect of skim milk powder, soy protein concentrate and sucrose on the dehydration behaviour, textur,Journal of Food Engineering, 2002, Vol.55, pp.343-348
M.A. MIR and NIRANKAR NATH,,Storage Changes in Fortified Mango Bars.,Journal of Food Science & Technology, 1993, Vol.30, No.4, pp.279-282
M.A. MIR and NIRANKAR NATH,,Storage Changes in Fortified Mango Bars.,Journal of Food Science & Technology, 1993, Vol.30, No.4, pp.279-282