Seasoning, texture improver and drip inhibitor

Details Seasoning, texture improver and drip inhibitor Seasoning, texture improver and drip inhibitor

1999-11-22

2001-10-09

Hendricks, Keith (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Flavor or flavor adjunct, acidulant or condiment

C426S634000, C426S638000

Reexamination Certificate

active

06299927

ABSTRACT:

BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a seasoning which is alkaline.
2. Background Art
As is well known, soy sauce, miso (fermented salty soybean paste), mirin (sweet sake), sauce and sweetener are acid having a pH of 4 to 6, and used as a cooking material to synthetically control the taste of food.
The prior seasonings above described control the taste of food mainly. In other words, they are used to season food materials, but not have the effect to improve the texture of cooked food which is a feeling experienced when the food is put in the mouth.
Recently, enzymatically modified seasonings to improve the texture of food as the main purpose have been developed. However, in case that an enzymatically modified seasoning is used, there is a problem that the prior seasoning above described must be also used.
Furthermore, in case that food materials containing fibrous protein as a main component are cooked, the essential nutrient components of the food materials are lost because dripping occurs in the thawing process or the heating process.
SUMMARY OF THE INVENTION
As a result of effortful studies and experiments in order to solve the technical problems and obtain a seasoning that can season food materials containing fibrous protein as a major component and improve the texture of the food materials and also can inhibit loss of the nutrient components of the food materials in cooking, the present inventors have found the fact that the improvement of the texture of the food materials in addition to seasoning thereof, and the inhibition of loss of the nutrient components of the food materials in cooking are realized by alkalinizing the above described seasonings, and hence the technical problems above described are solved.
The technical problems above described are solved in accordance with the present invention as follows.
The present invention provides a seasoning selected from the group consisting of soy sauce, miso, mirin, sauce and sweetener, characterized in that it is alkaline.
Also, the present invention provides a seasoning having a pH of 7.6 to 9.3.
Furthermore, the present invention provides a texture improver for food materials containing fibrous protein as a major component, characterized in that it comprises one of the seasonings above described and a drip inhibitor for food materials containing fibrous protein as a major component, characterized in that it comprises one of the seasonings above described.


REFERENCES:
patent: 0 857 428 (1998-08-01), None
patent: 60-256362 (1985-12-01), None
patent: 01 023870 (1989-01-01), None
patent: 01 132354 (1989-05-01), None
Kim et al.,J. Japanese Soc. Food & Nutrit.,24(1): 46-49, English Abstract only, Jan. 1971.*
Hashimoto et al,J. Fermentation Tech.,50(4):257-263, English Abstract only, Jan. 1972.*
Katagiri et al.,Nippon Nogeikagaku Kaishi,60(5): 385-388. English Abstract only, Jan. 1986.*
Steinkraus, K.Indigenous Fermented Foods,2nd edition, p. 349-350, Jan. 1996.

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