DRESSING-TYPE SEASONING

• Main Authors: MATSUI TAKEKI, YAMADA YASUMASA, MATSUKAWA TAIJI, KITANAKA SHINSUKE, YAMADA ICHIRO, SATO HIROSUKE
• Format: Patent
• Language: English; Japanese
• Published: 13.07.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a dressing-type seasoning comprising a high content of a collagen hydrolysate derived from protein, and having a remarkably reduced contents of sugar and fat and oil, and a method for efficiently producing the dressing-type seasoning.SOLUTION: A dressing-type seasoning has a peptide-containing collagen hydrolysate content of 40 weight% or more, a sugar content of 0.1-5 weight%, and a fat content of less than 3 weight%, wherein the peptide-containing collagen hydrolysate is a Maillard reaction product of a protease treatment product of a gelatin having a jelly strength of 80-220 Bloom and a carbonyl compound.SELECTED DRAWING: None 【課題】タンパク質に由来するコラーゲン分解物を高含有するとともに、糖質および油脂の含有量が顕著に低減されたドレッシングタイプ調味料およびこのドレッシングタイプ調味料を効率よく製造する方法を提供すること。【解決手段】ペプチド含有コラーゲン分解物の含有量が４０重量％以上、糖質の含有量が０．１〜５重量％、脂質の含有量が３重量％未満であり、前記ペプチド含有コラーゲン分解物が、ゼリー強度８０〜２２０ブルームのゼラチンのプロテアーゼ処理物とカルボニル化合物とのメイラード反応処理物であることを特徴とするドレッシングタイプ調味料。【選択図】なし