PASTE-STATE FOOD

PURPOSE:To sterilize a high-viscous food such as a flower paste without deteriorating its quality or flavor and enable addition of sarcocarp, nuts or another solid food by applying a high-pressure treatment to a gelatinized starch or a material containing it. CONSTITUTION:Secondary raw materials (su...

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Bibliographische Detailangaben
Hauptverfasser:	SHIMADA SHOJI, AKIYASU YASUSHI, ICHIGEN SETSU, AOYANAGI YOSHINORI, TAKEMORI YASUO
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:	PURPOSE:To sterilize a high-viscous food such as a flower paste without deteriorating its quality or flavor and enable addition of sarcocarp, nuts or another solid food by applying a high-pressure treatment to a gelatinized starch or a material containing it. CONSTITUTION:Secondary raw materials (sugar, etc.) and solid foods (sarcocarp, nuts, etc.) are added to a gelatinized starch or a material containing it as necessary and a high-pressure treatment is applied thereto. The shelf life can be improved by a mild heat treatment without increasing the sugar content or adding an antimicrobial agent or without causing deterioration of flavor or decomposition of nutritive components.