JP4921830B2 - 飲食物の保形性向上方法 - Google Patents
飲食物の保形性向上方法 Download PDFInfo
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- JP4921830B2 JP4921830B2 JP2006101181A JP2006101181A JP4921830B2 JP 4921830 B2 JP4921830 B2 JP 4921830B2 JP 2006101181 A JP2006101181 A JP 2006101181A JP 2006101181 A JP2006101181 A JP 2006101181A JP 4921830 B2 JP4921830 B2 JP 4921830B2
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Landscapes
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
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- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Description
はじめに、本発明に係る糖組成物について、以下説明する。
続いて、本発明に係る糖組成物を、保形性向上の有効成分として含有した飲食物について、以下説明する。
畜肉としては、例えば、鶏肉、豚肉、牛肉、羊肉、馬肉などが挙げられる。それらを用いた加工飲食物としては、例えば、カレー、シチュー、ビーフシチュー、ハヤシライスの具、ミートソース、マーボ豆腐、ハンバーグ、餃子、釜飯の素、スープ類、肉団子、角煮、畜肉缶詰などが挙げられる。
魚介類としては、例えば、サバ、イワシ、サンマ、カニ、サケ、マグロ、カツオ、クジラ、カレイ、イカナゴ、アユなどの魚類、スルメイカ、ヤリイカ、紋甲イカ、ホタルイカなどのイカ類、マダコ、イイダコなどのタコ類、クルマエビ、ボタンエビ、イセエビ、ブラックタイガーなどのエビ類、タラバガニ、ズワイガニ、ワタリガニ、ケガニなどのカニ類、アワビ、ハマグリ、ホタテ、カキ、ルーム貝などの貝類、などが挙げられる。それらを用いた加工飲食物としては、例えば、缶詰、煮魚、佃煮、すり身、水産練り製品(ちくわ、蒲鉾、あげ蒲鉾、カニ足蒲鉾など)、フライ、天ぷら、などが挙げられる。
野菜類としては、例えば、イモ類(サトイモ、ジャガイモ、サツマイモ、ヤツガシラ、エビイモなど)、イモ類以外の根菜類(大根、にんじん、カブ、ビーツ、ユリネなど)、根菜類以外の塊状野菜(かぼちゃなど)、葉野菜(キャベツなど)、海藻類(わかめ、昆布、茎わかめ、もずくなど)、豆類(インゲン、大豆、小豆、さやえんどうなど)、穀類(米、小麦、とうもろこしなど)、果実類(イチゴ、ブドウなど)、などが挙げられる。それらを用いた加工飲食物としては、例えば、シチュー、カレー、ビーフシチュー、ハヤシライスの具、肉じゃが、ロールキャベツ、おでんの具(大根、にんじんなど)、餅、うどん、そば、スパゲッティー、中華麺、ワンタン、ほうとう、ちくわぶ、餃子の皮、シュウマイの皮、お好み焼き、たこ焼き、ケーキ、煮豆、煮豆缶詰、和菓子、冷凍パン生地、ジャム、コンポート(果物などのシロップ煮)、プレザーブなどが挙げられる。
卵を用いた加工飲食物としては、例えば、卵焼き、オムレツ、スクランブルエッグ、炒り卵、茶碗蒸し、プリン、キッシュ、どんぶりの卵とじなど、卵を用いる飲食物全般が挙げられる。
米飯類としては、炊飯・調理などの後も米粒の形状を保持している食品、例えば、白飯、酢飯、炊き込みご飯、ピラフ、混ぜご飯、赤飯、おこわ、粥類、それらを調理・成形などした加工品(おにぎり類、チャーハンなど)などが挙げられる。
続いて、本発明に係る糖組成物の、飲食物の保形性向上を目的とした使用、及び、本発明に係る糖組成物を用いる、飲食物の保形性向上方法について、以下説明する。
続いて、保形性向上の有効成分として、本発明に係る糖組成物を用いる工程を含む、飲食物製造方法について、以下説明する。
Claims (4)
- α−1,6グルコシド結合を有する4糖類を用いる、飲食物(和菓子類及び米飯類を除く)の保形性向上方法。
- 前記4糖類が、α−1,6グルコシド結合のみを有する4糖類及び/又はα−1,6グルコシド結合とα−1,4グルコシド結合を有する4糖類である請求項1記載の飲食物の保形性向上方法。
- 前記飲食物の保形性向上が、加熱又は加圧熱処理時のすだち、ひび割れ若しくは煮崩れの抑制、又は輸送時の崩れ抑制である請求項1又は2記載の飲食物の保形性向上方法。
- 前記飲食物が、魚介類加工飲食物、野菜類加工飲食物又は卵加工飲食物である請求項1〜3の何れか1項記載の飲食物の保形性向上方法。
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JPWO2008142853A1 (ja) * | 2007-05-18 | 2010-08-05 | イーエヌ大塚製薬株式会社 | 咀嚼・嚥下困難者用食品およびその製造方法 |
JP4870631B2 (ja) * | 2007-08-22 | 2012-02-08 | 篤 加藤 | プレザーブスタイルのヤーコンジャムおよびその製造方法 |
JP5554958B2 (ja) * | 2009-10-14 | 2014-07-23 | 青葉化成株式会社 | 野菜の軟化抑制剤、野菜の軟化抑制方法および加熱野菜 |
JP2020018230A (ja) * | 2018-08-01 | 2020-02-06 | 日清フーズ株式会社 | 具材入りソース及びその製造方法 |
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