Development of a New Seasoning Field Based on the Development of Concentrated Paste Roux Technology
-
- HAMASU Kosuke
- Research & Development Institute, House Foods Corporation
-
- SATOMI Shigeki
- Research & Development Institute, House Foods Corporation
-
- HIRAI Hiroko
- Research & Development Institute, House Foods Corporation
-
- KAWAMUKAI Michie
- Research & Development Institute, House Foods Corporation
-
- MASUKO Hitomi
- Research & Development Institute, House Foods Corporation
-
- MINAMI Kanako
- Research & Development Institute, House Foods Corporation
-
- YAMAMOTO Haruna
- Research & Development Institute, House Foods Corporation
-
- KUROBE Fumiaki
- Research & Development Institute, House Foods Corporation
-
- MORISHITA Yasushi
- Research & Development Institute, House Foods Corporation
Bibliographic Information
- Other Title
-
- 濃縮ペーストルウ技術の開発を起点とした新たなペースト調味料領域の開拓
- 濃縮ペーストルウ技術の開発を起点とした新たなペースト調味料領域の開拓 : 2020年度日本食品工学会技術賞
- ノウシュク ペーストルウ ギジュツ ノ カイハツ オ キテン ト シタ アラタ ナ ペースト チョウミリョウ リョウイキ ノ カイタク : 2020ネンド ニホン ショクヒン コウガッカイ ギジュツショウ
Search this article
Abstract
<p>Flavor of aqueous paste ingredients deteriorates easily in the concentration process for conventional solid roux foods as well as the sterilization process at high temperatures for retort foods. On the other hand, the flavor lasts in the concentrated paste foods because the sterilization conditions are more moderate than those in retort foods. However, it is difficult to add a sufficient amount of starch into the concentrated paste foods to increase the viscosity during cooking because of the changes of the physical properties due to partial gelation caused by sterilization. We succeeded in raising the gelatinization temperature of the starch and suppressing the partial gelatinization of the starch during the pasteurization by adding dextrin into the paste foods consisting of aqueous paste ingredients and the required amount of starch. The concentrated paste foods with sufficient amount of starch produced by using this technology are easy to squeeze out the contents from the pouch and have the sufficient viscosity during cooking. This technology is contributing not only to curry but also to the development of new markets for paste-type seasonings containing starch with a fresh taste.</p>
Journal
-
- Japan Journal of Food Engineering
-
Japan Journal of Food Engineering 22 (3), 61-66, 2021-09-15
Japan Society for Food Engineering
- Tweet
Details 詳細情報について
-
- CRID
- 1390007989540187520
-
- NII Article ID
- 130008091113
-
- NII Book ID
- AA12076107
-
- ISSN
- 18845924
- 13457942
-
- NDL BIB ID
- 031733664
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed