Mizkan Holdings Co., Ltd.

Yusuke Tange

Makoto Suzuki

Junichiro Ihara

Takuya Nakayama

Naruhiro Hibi

Kiyoshi Endo

Yasushi Ogasawara

Yukiko Kawamura

Kota Ono

Mariko Nakamura

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

Growing community of inventors

Aichi, Japan

Yusuke Tange