Method for producing softened food

The purpose of the present invention is to provide a method for using a catabolic enzyme to produce a softened food having increased shape retention and water retention properties, wherein the method comprises causing an enzyme that breaks down the main components of a food ingredient and an enzyme...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	IOHARA KEISHI, HIRAHARA HIROSHI, KUMAGAI TOMOKO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The purpose of the present invention is to provide a method for using a catabolic enzyme to produce a softened food having increased shape retention and water retention properties, wherein the method comprises causing an enzyme that breaks down the main components of a food ingredient and an enzyme that causes cross-linking of the main components of the food ingredient to simultaneously act on the food ingredient.