Ajinomoto Co., Ltd.

Reiko Miyano

Yoshihiro Nomura

Ryonosuke Yoshida

Toshiaki Ohira

Hitomi Hayabuchi

Motoko Tsunematsu

In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treated in advance as desired or as required, and a calcium-coagulable edible polymer material, spreading the viscous liquid into thin layers, applying an aqueous calcium salt solution onto the thin layers, whereby the calcium-coagulable edible polymer material is caused to gel, and heat-drying or/and vacuum-drying the resulting thin-film gel products, and a method for producing nutraceutical chips, comprising the steps of: preparing a gel by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treated in advance as desired or as required, a calcium-coagulable edible polymer material, and a calcium salt, molding the gel into thin films, and heat-drying or/and vacuum-drying the resulting thin-film gel products, according to which methods new nutraceutical chips are provided which improve the shelf life and processability of the raw material vegetable, fruit, seed, nut, seaweed or the like, use no fats and oils, and are suitable for the health, nutrition and palatability of consumers.

Nutraceutical chips and production method thereof

A method of producing improved starch, which comprises subjecting starch having a water content of not more than 50% to a smoking treatment.

Growing community of inventors

Kawasaki, Japan

Reiko Miyano