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Title:
PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN
Document Type and Number:
WIPO Patent Application WO/2009/005107
Kind Code:
A1
Abstract:
Disclosed is a processed food composition which is characterized by containing a dextrin having the following properties (a) to (d): (a) the dextrin has a blue value of 0.4 to 1.2; (b) a 30 wt% aqueous solution of the dextrin prepared with distilled water of 80˚C has a jelly strength of 4N/cm2 or greater as measured after allowing the aqueous solution to stand at 5˚C for 24 hours; (c) a 30 wt% aqueous solution of the dextrin prepared with distilled water of 25˚C has a viscosity of 100 mPa s or smaller at 25˚C as measured after allowing the aqueous solution to stand at 25˚C for 5 minutes; and (d) the ratio between the jelly strength values A and B shown below (i.e., an A/B ratio) is 2 or smaller: A: a jelly strength (N/cm2) of a 30 wt% aqueous solution of the dextrin prepared with distilled water of 80˚C as measured after allowing the aqueous solution to stand at 5˚C for 24 hours; and B: a jelly strength (N/cm2) of a 30 wt% aqueous solution of the dextrin prepared with distilled water of 25˚C as measured after allowing the aqueous solution to stand at 5˚C for 24 hours. Examples of the processed food composition include: a fatty tissue substitute; a processed meet food prepared by using the fatty tissue substitute in place of a fatty meat; an emulsion-like food; an emulsion food; a cheese-like food; a processed food prepared by using the cheese-like food in place of a cheese; a sugar confectionery; and a beverage.

Inventors:
HOSOMI TOMOHIRO (JP)
MITSUNAGA KENSHI (JP)
IWAI KAZUMI (JP)
TOMITA CHIHIRO (JP)
ITO DAISAKU (JP)
KONDA TAKASHI (JP)
MURAMORI KYOKO (JP)
OSHITA JURI (JP)
HIRAI CHIHARU (JP)
NAGAYASU KEIKO (JP)
WADA SATORU (JP)
TOYOIZUMI SATOSHI (JP)
FUJITA YASUYUKI (JP)
NAKAJIMA KOHEI (JP)
MARUOKA HIROKAZU (JP)
MIYAWAKI AYA (JP)
Application Number:
PCT/JP2008/062023
Publication Date:
January 08, 2009
Filing Date:
July 02, 2008
Export Citation:
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Assignee:
SAN EI GEN FFI INC (JP)
HOSOMI TOMOHIRO (JP)
MITSUNAGA KENSHI (JP)
IWAI KAZUMI (JP)
TOMITA CHIHIRO (JP)
ITO DAISAKU (JP)
KONDA TAKASHI (JP)
MURAMORI KYOKO (JP)
OSHITA JURI (JP)
HIRAI CHIHARU (JP)
NAGAYASU KEIKO (JP)
WADA SATORU (JP)
TOYOIZUMI SATOSHI (JP)
FUJITA YASUYUKI (JP)
NAKAJIMA KOHEI (JP)
MARUOKA HIROKAZU (JP)
MIYAWAKI AYA (JP)
International Classes:
A23L29/00; A23C20/00; A23D7/00; A23L9/10; A23L9/20; A23L13/00; A23L23/10; A23L27/60; A23L29/20; A23L29/256; A23L33/20
Domestic Patent References:
WO1997025875A11997-07-24
WO2004045311A12004-06-03
Foreign References:
US5225219A1993-07-06
JPH05276898A1993-10-26
JP2001275585A2001-10-09
EP0670368A21995-09-06
US5445678A1995-08-29
US5651828A1997-07-29
JPH08502894A1996-04-02
JP2000503208A2000-03-21
JPH0537007B2
JPH06105652A1994-04-19
JPH05276898A1993-10-26
JP2001252042A2001-09-18
JPH10507356A1998-07-21
JPS6157B21986-01-06
JPH06217691A1994-08-09
JPS6214742A1987-01-23
JPS5675060A1981-06-20
JP2003530127A2003-10-14
JPH10290677A1998-11-04
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Other References:
HOSOMI K. ET AL.: "Shinki Dextrin Seizai no Kaihatsu to Shokuhin eno Oyo", FOODS & FOOD INGREDIENTS JOURNAL OF JAPAN, vol. 212, no. 12, December 2007 (2007-12-01), pages 1075 - 1079, XP008168423
NAKAJIMA K. ET AL.: "Inryo.Dessert no Atarashii Ugoki Inryo.Dessert Muke Shinki Hydrocolloid Sozai", FOOD SCIENCE, vol. 50, no. 2, January 2008 (2008-01-01), pages 77 - 82, XP008168421
YOSHIYA M.: "Shibo Daitaihin no Tokusei to Oyo", FOODS FOOD INGRED. J., no. 154, 1992, pages 26 - 31, XP003024126
GUZMAN-MALDONADO H. ET AL.: "Amylolytic Enzymes and Products Derived from Starch: A Reviews", CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, vol. 35, no. 5, 1995, pages 373 - 403, XP008131802
TRUDELL M.S. ET AL.: "Carbohydrate-Based Fat Substitute is an Acceptable Replacement for Margarine in Pumpkin Bar Recipe", JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, vol. 96, no. 9, SUPPL. 1, 1996, pages A-43, XP008131803
NAJAFI F.M. ET AL.: "Purification and characterization of an extracellular alpha-amylase from Bacillus subtilis AX20", PROTEIN EXPRESSION AND PURIFICATION, vol. 41, no. 2, 2005, pages 349 - 354, XP004875124
SANDERSON, G. R.: "FOOD GELS", 1990, ELSEVIER SCIENCE PUBLISHIERS LTD., pages: 204
See also references of EP 2177111A4
Attorney, Agent or Firm:
Saegusa & Partners et al. (1-7-1 Doshomachi, Chuo-ku,Osaka-sh, Osaka 45, JP)
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