US 12,419,331 B2
Solid paste composition for cooking and method for producing same
Makoto Suzuki, Aichi (JP); Kiyoshi Endo, Aichi (JP); Yusuke Tange, Aichi (JP); Naruhiro Hibi, Aichi (JP); Takuya Nakayama, Aichi (JP); Yasushi Ogasawara, Aichi (JP); Yukiko Kawamura, Aichi (JP); and Junichiro Ihara, Aichi (JP)
Assigned to MIZKAN HOLDINGS CO., LTD., Aichi (JP)
Filed by MIZKAN HOLDINGS CO., LTD., Aichi (JP)
Filed on Feb. 28, 2022, as Appl. No. 17/682,725.
Application 17/682,725 is a continuation of application No. PCT/JP2020/031309, filed on Aug. 19, 2020.
Claims priority of application No. 2019-158330 (JP), filed on Aug. 30, 2019; and application No. PCT/JP2020/012135 (WO), filed on Mar. 18, 2020.
Prior Publication US 2022/0174998 A1, Jun. 9, 2022
Int. Cl. A23L 11/00 (2025.01); A23L 7/109 (2016.01); A23P 30/20 (2016.01)
CPC A23L 7/109 (2016.08) [A23L 11/05 (2016.08); A23P 30/20 (2016.08)] 17 Claims
OG exemplary drawing
 
1. A process of producing a solid paste composition for heat cooking, the process comprising the steps of:
(i) preparing a paste dough composition having an insoluble dietary fiber content of 1.5 mass % or more in terms of wet basis, a starch content of 5.0 mass % or more in terms of wet basis, a protein content of 3.0 mass % or more in terms of wet basis, and a dry mass basis moisture content of 25 mass % or more;
(ii) kneading the paste dough composition prepared in step (i) at a temperature of from 100° C. to 200° C. with a specific mechanical energy (SME) of 350 KJ/kg or more to form a kneaded paste dough composition; and
(iii) cooling the kneaded paste dough composition to a temperature of less than 90° C.,
thereby forming the solid paste composition, wherein
the kneading in step (ii) and the cooling in step (iii) are both carried out with an extruder, and
a temperature difference between a maximum heating temperature during the kneading in step (ii) and a lowering temperature in step (iii) is 30° C. or more.