JP2018050530A - 固形状食品組成物中の乾燥具材の経時劣化抑制及び/又は防止方法 - Google Patents
固形状食品組成物中の乾燥具材の経時劣化抑制及び/又は防止方法 Download PDFInfo
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Abstract
Description
(1)乾燥具材を、溶解した常温固化油脂中に混合分散させ、これを固化して乾燥具材を該油脂中に固定化した固形状食品組成物とすることを特徴とする、固形状食品組成物中の乾燥具材の経時劣化抑制及び/又は防止方法。
(2)乾燥具材を、加水していない粉末状原料とともに溶解した常温固化油脂中に混合分散させることを特徴とする、(1)に記載の方法。
(3)組成物中の油脂含有割合を20重量%以上、より好ましくは30重量%以上とすることを特徴とする、(1)又は(2)に記載の方法。
(4)乾燥具材が、フリーズドライ具材、熱風乾燥具材、減圧乾燥具材、マイクロ波乾燥具材、フライ具材、バキュームフライ具材から選ばれる1以上であることを特徴とする、(1)〜(3)のいずれか1つに記載の方法。
(5)野菜類、肉類、魚介類、きのこ類、果実類、海藻類、卵類、穀類、豆類、これらの加工物から選ばれる1以上の乾燥具材を使用することを特徴とする、(1)〜(4)のいずれか1つに記載の方法。
(6)経時劣化が、退色及び/又は変色、風香味の減少、異味及び/又は異臭の発生から選ばれる1以上であることを特徴とする、(1)〜(5)のいずれか1つに記載の方法。
(7)固形状食品組成物が、煮込み調理を必要とせず、90℃以上に加熱された溶媒により溶解させ喫食するものであることを特徴とする、(1)〜(6)のいずれか1つに記載の方法。
Claims (7)
- 乾燥具材を、溶解した常温固化油脂中に混合分散させ、これを固化して乾燥具材を該油脂中に固定化した固形状食品組成物とすることを特徴とする、固形状食品組成物中の乾燥具材の経時劣化抑制及び/又は防止方法。
- 乾燥具材を、加水していない粉末状原料とともに溶解した常温固化油脂中に混合分散させることを特徴とする、請求項1に記載の方法。
- 組成物中の油脂含有割合を20重量%以上とすることを特徴とする、請求項1又は2に記載の方法。
- 乾燥具材が、フリーズドライ具材、熱風乾燥具材、減圧乾燥具材、マイクロ波乾燥具材、フライ具材、バキュームフライ具材から選ばれる1以上であることを特徴とする、請求項1〜3のいずれか1項に記載の方法。
- 野菜類、肉類、魚介類、きのこ類、果実類、海藻類、卵類、穀類、豆類、これらの加工物から選ばれる1以上の乾燥具材を使用することを特徴とする、請求項1〜4のいずれか1項に記載の方法。
- 経時劣化が、退色及び/又は変色、風香味の減少、異味及び/又は異臭の発生から選ばれる1以上であることを特徴とする、請求項1〜5のいずれか1項に記載の方法。
- 固形状食品組成物が、煮込み調理を必要とせず、90℃以上に加熱された溶媒により溶解させ喫食するものであることを特徴とする、請求項1〜6のいずれか1項に記載の方法。
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JP2016189985A JP7408264B2 (ja) | 2016-09-28 | 2016-09-28 | 固形状食品組成物中の乾燥具材の経時劣化抑制及び/又は防止方法 |
PCT/JP2017/003470 WO2018042697A1 (ja) | 2016-08-29 | 2017-01-31 | 固形状食品組成物、その製造方法、及び該組成物中の乾燥具材の経時劣化抑制及び/又は防止方法 |
TW106111167A TWI738756B (zh) | 2016-08-29 | 2017-03-31 | 固形狀食品組成物、其製造方法、以及抑制及/或防止該組成物中乾燥食材的經時褪色及變色之方法 |
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JP2019058187A (ja) * | 2018-12-20 | 2019-04-18 | T・N・Bファーム株式会社 | 生鮮食品の油漬けフリーズドライ食品 |
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