METHOD FOR PRODUCING FOOD PROCESSING MATERIAL AND METHOD FOR PRODUCING PROCESSED FOOD
To provide a method for producing a food processing material, which keeps the appearance shape of an original food material, and can improve yield and texture by making difficult the occurrence of shrinkage/syneresis during processing.SOLUTION: A method for producing a food processing material, whic...
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| creator | NAKATSU SAYAKA HAMANA YOJI SHIGETA ARIHITO |
| description | To provide a method for producing a food processing material, which keeps the appearance shape of an original food material, and can improve yield and texture by making difficult the occurrence of shrinkage/syneresis during processing.SOLUTION: A method for producing a food processing material, which keeps the appearance shape of an original food material, comprises: a step of preparing a food material pretreated to enable introduction of a liquid; a step of introducing the liquid into the food material; a step of freezing the food material after the liquid introduction; and a step of bringing the frozen food material into contact with a sweetener-containing substance during or after thawing. The sugar content of the liquid used for the introduction step is equal to or smaller than 50 mass%, and the sugar content of the sweetener-containing substance used for the contact step is higher than that of the liquid by 15 mass% or more.SELECTED DRAWING: None
【課題】元の食品素材の外観形状が保持された食品加工素材の製造方法であって、加工時の収縮・離水を起こりにくくすることにより、歩留まりを向上し、かつ、食感を改善できる食品加工素材の製造方法の提供。【解決手段】本発明は、元の食品素材の外観形状が保持された食品加工素材の製造方法であって、液体を導入可能とする事前処理が施された食品素材を準備する工程と、前記食品素材に前記液体を導入する工程と、前記液体導入後の食品素材を冷凍する工程と、冷凍した食品素材を解凍中または解凍後に、甘味料含有物質に接触させる工程と、を含み、前記導入工程で用いる前記液体の糖含有量が、５０質量％以下であり、前記接触工程で用いる前記甘味料含有物質の糖含有量が、前記液体の糖含有量よりも１５質量％以上高いことを特徴とする。【選択図】なし |
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【課題】元の食品素材の外観形状が保持された食品加工素材の製造方法であって、加工時の収縮・離水を起こりにくくすることにより、歩留まりを向上し、かつ、食感を改善できる食品加工素材の製造方法の提供。【解決手段】本発明は、元の食品素材の外観形状が保持された食品加工素材の製造方法であって、液体を導入可能とする事前処理が施された食品素材を準備する工程と、前記食品素材に前記液体を導入する工程と、前記液体導入後の食品素材を冷凍する工程と、冷凍した食品素材を解凍中または解凍後に、甘味料含有物質に接触させる工程と、を含み、前記導入工程で用いる前記液体の糖含有量が、５０質量％以下であり、前記接触工程で用いる前記甘味料含有物質の糖含有量が、前記液体の糖含有量よりも１５質量％以上高いことを特徴とする。【選択図】なし</description><language>eng ; jpn</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240314&DB=EPODOC&CC=JP&NR=2024035681A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240314&DB=EPODOC&CC=JP&NR=2024035681A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NAKATSU SAYAKA</creatorcontrib><creatorcontrib>HAMANA YOJI</creatorcontrib><creatorcontrib>SHIGETA ARIHITO</creatorcontrib><title>METHOD FOR PRODUCING FOOD PROCESSING MATERIAL AND METHOD FOR PRODUCING PROCESSED FOOD</title><description>To provide a method for producing a food processing material, which keeps the appearance shape of an original food material, and can improve yield and texture by making difficult the occurrence of shrinkage/syneresis during processing.SOLUTION: A method for producing a food processing material, which keeps the appearance shape of an original food material, comprises: a step of preparing a food material pretreated to enable introduction of a liquid; a step of introducing the liquid into the food material; a step of freezing the food material after the liquid introduction; and a step of bringing the frozen food material into contact with a sweetener-containing substance during or after thawing. The sugar content of the liquid used for the introduction step is equal to or smaller than 50 mass%, and the sugar content of the sweetener-containing substance used for the contact step is higher than that of the liquid by 15 mass% or more.SELECTED DRAWING: None
【課題】元の食品素材の外観形状が保持された食品加工素材の製造方法であって、加工時の収縮・離水を起こりにくくすることにより、歩留まりを向上し、かつ、食感を改善できる食品加工素材の製造方法の提供。【解決手段】本発明は、元の食品素材の外観形状が保持された食品加工素材の製造方法であって、液体を導入可能とする事前処理が施された食品素材を準備する工程と、前記食品素材に前記液体を導入する工程と、前記液体導入後の食品素材を冷凍する工程と、冷凍した食品素材を解凍中または解凍後に、甘味料含有物質に接触させる工程と、を含み、前記導入工程で用いる前記液体の糖含有量が、５０質量％以下であり、前記接触工程で用いる前記甘味料含有物質の糖含有量が、前記液体の糖含有量よりも１５質量％以上高いことを特徴とする。【選択図】なし</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZAj1dQ3x8HdRcPMPUggI8ncJdfb0cwfygEJArrNrcDCI7-sY4hrk6eij4OjnooBVB1SxqwtYLw8Da1piTnEqL5TmZlBycw1x9tBNLciPTy0uSExOzUstifcKMDIwMjEwNjWzMHQ0JkoRALkdMMs</recordid><startdate>20240314</startdate><enddate>20240314</enddate><creator>NAKATSU SAYAKA</creator><creator>HAMANA YOJI</creator><creator>SHIGETA ARIHITO</creator><scope>EVB</scope></search><sort><creationdate>20240314</creationdate><title>METHOD FOR PRODUCING FOOD PROCESSING MATERIAL AND METHOD FOR PRODUCING PROCESSED FOOD</title><author>NAKATSU SAYAKA ; HAMANA YOJI ; SHIGETA ARIHITO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2024035681A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2024</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>NAKATSU SAYAKA</creatorcontrib><creatorcontrib>HAMANA YOJI</creatorcontrib><creatorcontrib>SHIGETA ARIHITO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NAKATSU SAYAKA</au><au>HAMANA YOJI</au><au>SHIGETA ARIHITO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING FOOD PROCESSING MATERIAL AND METHOD FOR PRODUCING PROCESSED FOOD</title><date>2024-03-14</date><risdate>2024</risdate><abstract>To provide a method for producing a food processing material, which keeps the appearance shape of an original food material, and can improve yield and texture by making difficult the occurrence of shrinkage/syneresis during processing.SOLUTION: A method for producing a food processing material, which keeps the appearance shape of an original food material, comprises: a step of preparing a food material pretreated to enable introduction of a liquid; a step of introducing the liquid into the food material; a step of freezing the food material after the liquid introduction; and a step of bringing the frozen food material into contact with a sweetener-containing substance during or after thawing. The sugar content of the liquid used for the introduction step is equal to or smaller than 50 mass%, and the sugar content of the sweetener-containing substance used for the contact step is higher than that of the liquid by 15 mass% or more.SELECTED DRAWING: None
【課題】元の食品素材の外観形状が保持された食品加工素材の製造方法であって、加工時の収縮・離水を起こりにくくすることにより、歩留まりを向上し、かつ、食感を改善できる食品加工素材の製造方法の提供。【解決手段】本発明は、元の食品素材の外観形状が保持された食品加工素材の製造方法であって、液体を導入可能とする事前処理が施された食品素材を準備する工程と、前記食品素材に前記液体を導入する工程と、前記液体導入後の食品素材を冷凍する工程と、冷凍した食品素材を解凍中または解凍後に、甘味料含有物質に接触させる工程と、を含み、前記導入工程で用いる前記液体の糖含有量が、５０質量％以下であり、前記接触工程で用いる前記甘味料含有物質の糖含有量が、前記液体の糖含有量よりも１５質量％以上高いことを特徴とする。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR PRODUCING FOOD PROCESSING MATERIAL AND METHOD FOR PRODUCING PROCESSED FOOD |
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