Solid food composition containing starch derived from edible plants and method for producing the same

A method for producing a solid food composition with starch from edible plants that maintains elasticity and pleasant texture under high-temperature, pressurized conditions, while reducing unpleasant flavors, by immersing and treating the composition in an aqueous medium with specific characteristics.

JP7768583B2Active Publication Date: 2025-11-12MIZKAN HOLDINGS CO LTD
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Patent Information

Application Number
JP2023175258
Authority / Receiving Office
JP · JP
Patent Type
Patents
Current Assignee / Owner
Filing Date
2023-10-10
Publication Date
2025-11-12
Estimated Expiration
2043-10-10

AI Technical Summary

Technical Problem

Existing technologies fail to produce a solid food composition containing starch from edible plants that maintains elasticity and pleasant texture when immersed in an aqueous medium and subjected to high-temperature, pressurized conditions, while also reducing unpleasant flavors from beans and/or millet.

Method used

A method involving the preparation of a basic solid composition with specific characteristics, immersion in an aqueous medium, and subsequent high-temperature pressure treatment under controlled conditions to achieve a composition that maintains elasticity and pleasant texture, suppressing unpleasant flavors.

Benefits of technology

The method results in a solid food composition that maintains elasticity and pleasant texture, while suppressing unpleasant flavors, even when immersed in an aqueous medium and subjected to high-temperature, pressurized conditions.

✦ Generated by Eureka AI based on patent content.

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Abstract

To provide a solid food composition containing starch derived from an edible plant which, while maintaining a texture even when an excessive amount of water is absorbed by high temperature-pressurization treatment, has a clear taste with a reduced odd taste.SOLUTION: A production method includes the following (i) to (iv): (i) preparing an aqueous medium; (ii) preparing a basic solid composition fulfilling (1) to (8): (1) a dietary fiber content of 0.5 mass% or more; (2) a starch content of 1.0 mass% or more; (3) a protein content of 0.5 mass% or more; (4) a wetness-based water content of less than 50 mass%; (5) a starch gelatinization degree of 40 mass% or more; and (6) (a) the number of starch particle structure of 300 / mm2 or less and / or (b) a gelatinization peak temperature of lower than 120°C; (iii) immersing the basic solid composition in the aqueous medium to obtain a solid composition; and (iv) subjecting the solid composition immersed in the aqueous medium to high temperature pressurization treatment until (7) and / or (8) is fulfilled; (7) a mass ratio of the solid composition between before and after (iv) of 200% or more and 1500% or less; and (8) a P60 / P80 of the composition of more than 5% (where P60 and P80 are as given in the specification).SELECTED DRAWING: None
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Citation Information

Patent Citations

  • Production of boiled noodle

    JP1991195466A

  • Pellet of processed rice and its production

    JP1996023898A

  • Production of pasta

    JP1997271336A

  • Method for producing retort wheat noodle

    JP2012125158A

  • Manufacturing method of cooked retort foods of noodle

    JP2019071838A