Title:
METHOD FOR SUPPRESSING DETERIORATION OF FLAVOR
Document Type and Number:
WIPO Patent Application WO/2023/189466
Kind Code:
A1
Abstract:
This method for suppressing deterioration of flavor of a spice in a food involves a step for cooking with heat a raw material composition including a spice to obtain a food, a step for cooling the food at a cooling rate of 1°C/minute or more after the step for obtaining the food, and a step for refrigerating or freezing and preserving the food after the cooling step, the method involving, before the cooling step, a step for mixing, with the raw material composition or the food, the following component (A): a granular substance satisfying the following conditions (1) to (4). (1) The starch content is 75 mass% or greater. (2) The content of low-molecular-weight starch from starch having an amylose content of 5 mass% or greater is 3-45 mass%, and the peak molecular weight of the low-molecular-weight starch is 3×103-5×104. (3) The degree of swelling in cold water is 5-20 at 25°C. (4) The content of the fraction below a 1.4 mm-mesh size sieve and above a 0.15 mm-mesh size sieve is 5-100 mass%.
Inventors:
HORIGANE TOMOKI (JP)
TAKEMOTO HIROKI (JP)
WADA MISAKI (JP)
MAEYAMA CHIKA (JP)
SANO TAKASHI (JP)
TAKEMOTO HIROKI (JP)
WADA MISAKI (JP)
MAEYAMA CHIKA (JP)
SANO TAKASHI (JP)
Application Number:
PCT/JP2023/009526
Publication Date:
October 05, 2023
Filing Date:
March 13, 2023
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A23L3/36; A23L23/00; A23L27/00; A23L29/212; A23L35/00
Domestic Patent References:
| WO2020116299A1 | 2020-06-11 | |||
| WO2022009891A1 | 2022-01-13 |
Foreign References:
| JP2022035907A | 2022-03-04 |
Attorney, Agent or Firm:
HAYAMI Shinji (JP)
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