Mizkan Holdings Co., Ltd.

Junichiro Ihara

Tatsuya Higuchi

Manabu Konishi

Makoto Suzuki

Daisuke Momma

Takuya Nakayama

Yasushi Ogasawara

Yukiko Kawamura

Kiyoshi Endo

Naruhiro Hibi

Yusuke Tange

A solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. The solid paste composition satisfies containing 2.0 mass % or more of an insoluble dietary fiber in terms of dry mass, 15 mass % or more of a starch in terms of dry mass, and 5.5 mass % or more of a protein in terms of dry mass. The solid paste composition further satisfies at least either of the ratio of the number of CBB-stained sites having an area of at least 200 μmand a roundness coefficient of at least 0.3, to the number of CBB-stained sites being 3% or more, and the ratio of the total area of CBB-stained sites having an area of at least 200 μmand a roundness coefficient of at least 0.3, to the image area of a cross-section of the composition being 0.3% or more.

Solid paste composition for cooking and method for producing same

A powdery food containing a sucrose-containing plant with a sucrose content of 2.5 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, has a particle sizes d50 after ultrasonication of 1,000 μm or less and has an acetoin content of 1 ppb or more and 40,000 ppb or less, is provided. The powdery food easily controls the burnt odor derived from sucrose and extract the sweet flavor peculiar to sucrose in a food and drink containing a powder derived from a sucrose-containing plant.

Food/drink containing sucrose-containing plants

A method for easily controlling the smell of dried starch and bringing out a sweet starch flavor characteristic of a plant in a powdery food containing a powder derived from a starch-containing plant is provided. A powdery food comprises a powder derived from a starch-containing plant. The powdery food has a starch content of 10 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, a particle size d50 of 1,000 μm or less after ultrasonication, and a 2,3-butanediol content of 50 ppb or more and 40,000 ppb or less and/or a diethylene glycol monoethyl ether content of 5 ppb or more and 40,000 ppb or less.

Powdery food containing starch-containing plant-derived powder

A composition may include a fine particle composite comprising at least 0.1 mass % of an insoluble dietary fiber. A total fat/oil content of the composition may be less than 20 mass % and the composition may have a maximum particle size that is larger than 100 &#x3bc;m and a modal diameter of 5 to 400 &#x3bc;m. When the composition is ultrasonicated, the ultrasonicated composition may have a modal diameter of 0.3 to 100 &#x3bc;m.

Composition containing fine particle composite and method for manufacturing the same

A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 30% by mass or more, wet pulverizing the dried food ingredients in the mixture, and obtaining a food composition including the at least one oil or fat and 20% to 98% by mass of fine particles of the dried food ingredients. The wet pulverization is performed with a maximum pressure of 0.01 to 1 MPa and under a rising temperature condition satisfying T1+1&#x3c;T2&#x3c;T1+50. The fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 &#x3bc;m and a decreased maximum particle size. A 10percentile value of a numerical value N for each fine particle complex is 0.40 or less.

Growing community of inventors

Aichi, Japan

Junichiro Ihara