WO2019088572A3 - Furikake including tagatose, and method for producing same - Google Patents

Furikake including tagatose, and method for producing same Download PDF

Info

Publication number
WO2019088572A3
WO2019088572A3 PCT/KR2018/012760 KR2018012760W WO2019088572A3 WO 2019088572 A3 WO2019088572 A3 WO 2019088572A3 KR 2018012760 W KR2018012760 W KR 2018012760W WO 2019088572 A3 WO2019088572 A3 WO 2019088572A3
Authority
WO
WIPO (PCT)
Prior art keywords
furikake
producing
tagatose
mixture
texture
Prior art date
Application number
PCT/KR2018/012760
Other languages
French (fr)
Korean (ko)
Other versions
WO2019088572A2 (en
Inventor
최종민
김윤지
변성배
오언
정동철
Original Assignee
씨제이제일제당 (주)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 씨제이제일제당 (주) filed Critical 씨제이제일제당 (주)
Publication of WO2019088572A2 publication Critical patent/WO2019088572A2/en
Publication of WO2019088572A3 publication Critical patent/WO2019088572A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/14—Mouthfeel improving agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/634—Tagatose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present application relates to: a composition for producing furikake, the composition including at least one furikake ingredient selected from the group consisting of fish, meat, vegetables, seaweed, mushrooms, fruits, and nuts, and a saccharide including tagatose; a method for producing furikake, the method including a step for mixing the furikake ingredients and saccharide including tagatose to produce a mixture, a step for heating the mixture, and a step for drying the heated mixture; furikake including the composition for producing furikake; a method for improving the texture of furikake, the method including a step for producing furikake by mixing the furikake ingredients and tagatose; and a method for improving the texture of furikake, the method including a step for producing a mixture by mixing the furikake ingredients and a saccharide including tagatose, a step for heating the mixture, and a step for drying the heated mixture. Compared to existing furikake producing using only sugar, the furikake including tagatose according to the present application has the advantages of having excellent moisture-binding ability, thus exhibiting little movement and loss of moisture during storage, and of having improved hardness and chewiness, thus providing a texture that is smooth and pleasant to swallow. Moreover, the furikake has the effects of being extremely low-calorie, and has increased overall desirability through a smooth and moist texture.
PCT/KR2018/012760 2017-10-31 2018-10-25 Furikake including tagatose, and method for producing same WO2019088572A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020170144270A KR102521024B1 (en) 2017-10-31 2017-10-31 A furikake comprising tagatose and method for preparation thereof
KR10-2017-0144270 2017-10-31

Publications (2)

Publication Number Publication Date
WO2019088572A2 WO2019088572A2 (en) 2019-05-09
WO2019088572A3 true WO2019088572A3 (en) 2019-06-27

Family

ID=66332883

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2018/012760 WO2019088572A2 (en) 2017-10-31 2018-10-25 Furikake including tagatose, and method for producing same

Country Status (2)

Country Link
KR (1) KR102521024B1 (en)
WO (1) WO2019088572A2 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070071031A (en) * 2005-12-29 2007-07-04 주식회사 삼양제넥스 Low glycemic index composition containing tagatose
JP2011036172A (en) * 2009-08-10 2011-02-24 Riken Shokuhin Kk Method for producing furikake
JP2011529688A (en) * 2008-07-31 2011-12-15 セノミックス インコーポレイテッド Compositions containing sweetness enhancers and methods of making the same
KR101490969B1 (en) * 2012-12-24 2015-02-06 씨제이제일제당(주) Rice cake composition containing d-tagatose, rice cake using the composition, and menufacturing method thereof
JP2015126697A (en) * 2013-12-27 2015-07-09 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ Granular seasoning for rice, production method of the same, and food product for seasoning of rice

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20070071031A (en) * 2005-12-29 2007-07-04 주식회사 삼양제넥스 Low glycemic index composition containing tagatose
JP2011529688A (en) * 2008-07-31 2011-12-15 セノミックス インコーポレイテッド Compositions containing sweetness enhancers and methods of making the same
JP2011036172A (en) * 2009-08-10 2011-02-24 Riken Shokuhin Kk Method for producing furikake
KR101490969B1 (en) * 2012-12-24 2015-02-06 씨제이제일제당(주) Rice cake composition containing d-tagatose, rice cake using the composition, and menufacturing method thereof
JP2015126697A (en) * 2013-12-27 2015-07-09 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ Granular seasoning for rice, production method of the same, and food product for seasoning of rice

Also Published As

Publication number Publication date
KR102521024B1 (en) 2023-04-13
KR20190048946A (en) 2019-05-09
WO2019088572A2 (en) 2019-05-09

Similar Documents

Publication Publication Date Title
CN102302122B (en) Frozen steamed noodle and processing method thereof
UA113724C2 (en) METHOD OF PREPARATION OF CULINARY FLAVOR FOOD PRODUCT
WO2019088572A3 (en) Furikake including tagatose, and method for producing same
RU2020102480A (en) METHOD FOR OBTAINING BROILLON TABLET OR BROILLON CUBE
CN104012858B (en) A kind of mantis shrimp health-care fresh-preservation steamed bun and preparation method thereof
KR101330824B1 (en) Sweet pumkin chocolate and manufacturing method thereof
KR20090042349A (en) The preparing method of noodles including cactus extracts
RU2019101897A (en) SOLID BULLION TABLET
CN105455000A (en) Vegetable noodles
KR20050117619A (en) Method of manufacturing bamboo leaves powder and kim-chi added bamboo leaves powder and method of manufacturing thereof
PH12019500741A1 (en) Coated food product and method of producing the coated food product
CN104783117A (en) Preparation method of mushroom seasoning
CN103704733A (en) Convenient ready-to-eat composite vegetable and meat product
CN106261975A (en) A kind of mustard local flavor red Channa argus cured fish and dry method method of salting and processing thereof
JP3589804B2 (en) Flour for noodle skin and noodle skin food
KR20170043066A (en) Manufacturing method of noodles composing powder of Aronia
JP2006191810A (en) Method for producing bagels
RU2350119C1 (en) Mushroom food product
KR20150117901A (en) Dried Chestnut Manufacturing Method and Manufactured Dried Chestnut there of
CN105995497A (en) Kung fu noodles
WO2016146179A1 (en) Marzipan spread
KR20160044610A (en) Manufacture of pills for bambooshoot and peel of bamboo shoot powder
CN105166488A (en) Turtle feed
CN104814388A (en) Anti-stick and high toughness fungus and mushroom freshness increasing dumpling skin powder and preparation method thereof
JP2002101836A (en) Noodle and bread using sea deep water

Legal Events

Date Code Title Description
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 18872801

Country of ref document: EP

Kind code of ref document: A2