JUST-FRIED TEXTURE IMPARTING COMPOSITION

• Main Authors: MORINAGA RYOTA, KATSUMI YUKO, HOSOGAI TOMOHIRO, IIZUMI KANA
• Format: Patent
• Language: English; Japanese
• Published: 25.01.2024
• 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

To provide a composition capable of imparting a just-fried texture.SOLUTION: A just-fried texture imparting composition contains as an active ingredient, an acetal body of branched-chain saturation aldehyde (limited to have a carbon number of 4 or 5). The just-fried texture imparting composition further contains branched-chain saturation aldehyde (limited to have a carbon number of 4 or 5). A method for imparting a just-fried texture effect of a flavor imparting composition includes a step of adding the just-fried texture imparting composition to a flavor imparting composition. A method for imparting a just-fried texture of fried food includes a step of adding the just-fried texture imparting composition to fried food or its raw material.SELECTED DRAWING: None 【課題】揚げたて感を付与できる組成物を提供する。【解決手段】分岐鎖飽和アルデヒド（ただし炭素数が４または５のものに限る。）のアセタール体を有効成分として含有する揚げたて感付与組成物。当該揚げたて感付与組成物において、さらに分岐鎖飽和アルデヒド（ただし炭素数が４または５のものに限る。）を含有する揚げたて感付与組成物。当該揚げたて感付与組成物を香味付与組成物に添加する工程を含む、香味付与組成物の揚げたて感効果付与方法。当該揚げたて感付与組成物を揚げ物またはその原材料に添加する工程を含む、揚げ物の揚げたて感付与方法。【選択図】なし