Solid paste composition for cooking and method for producing same
US12419331B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Feb 28, 2022 |
| Grant date | Sep 23, 2025 |
| Priority date | — |
| Expiry date | Nov 5, 2043 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/20
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A solid paste composition for cooking, which has elasticity, suppresses a rubber-like texture, and has a good chewy texture. The solid paste composition satisfies containing 2.0 mass % or more of an insoluble dietary fiber in terms of dry mass, 15 mass % or more of a starch in terms of dry mass, and 5.5 mass % or more of a protein in terms of dry mass. The solid paste composition further satisfies at least either of the ratio of the number of CBB-stained sites having an area of at least 200 μm2 and a roundness coefficient of at least 0.3, to the number of CBB-stained sites being 3% or more, and the ratio of the total area of CBB-stained sites having an area of at least 200 μm2 and a roundness coefficient of at least 0.3, to the image area of a cross-section of the composition being 0.3% or more.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.