Fuji Oil Company Limited

Ryosuke Kiwata

Hitoshi Furuta

Taro Takahashi

Junko Tobe

Hirokazu Maeda

Akihiro Nakamura

Taro Takahasi

Acidic protein foods employing pectin which has been low-molecularized to a viscosity of no greater than 150 mPa&#xb7;s as a stabilizer for the acidic protein foods, wherein the pectin is added at greater than 0.4 wt % to the acidic protein foods. It is possible to achieve a wider stable pH range and improvement in palatable texture due to lower viscosity of the products.

Acidic protein foods, process for their production and stabilizer

The present invention relates to a method of manufacturing compoundable carboxylic acid and amino acid or amino acid condensate reactants by an extremely simple method that does not use substances toxic to human beings, as well as to carboxylic acid and amino acid or amino acid condensate reactants manufactured according to the method. In the present invention, carboxylic acid and amino acid or amino acid condensate reactants are manufactured by mixing carboxylic acids and amino acids or amino-acid condensates under an aqueous system and heating to 100&deg; C. or more, less than 180&deg; C. without vaporizing the water away.

Carboxylic acid and amino acid or amino condensate reactants and manufacturing method therefor

By amylase treatment of water-soluble polysaccharide aqueous solutions extracted from legumes under acidic conditions, for hydrolysis of the starch substances that are a source of precipitates and suspended matter, it is possible to improve the clarity of the aqueous solutions while also preventing production of precipitates during long-term storage or cold storage of the aqueous solutions.

Process for producing water-soluble polysaccharides, and method for clarifying water-soluble polysaccharide aqueous solutions

A method for production of pectin that includes hot water extraction from a root vegetable under weak acidic conditions of pH 3.8-5.3 and pectin produced by the method, as well as a method for production of acidic protein food products that includes addition of the pectin to acidic protein food products, and acidic protein food products produced by the method.

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Ibaraki, Japan

Ryosuke Kiwata