Food product conditioning agent and food product

A quality improver, food technology, applied in food preparation, application, food science and other directions, can solve problems such as unpleasant odor, and achieve the effects of excellent storage stability, improved physical properties, and improved mechanical resistance

Active Publication Date: 2011-04-13
MITSUBISHI CHEM CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, foods containing starch sometimes develop unpleasant odors due to aging

Method used

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  • Food product conditioning agent and food product
  • Food product conditioning agent and food product
  • Food product conditioning agent and food product

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0077] The method for preparing the food quality improver of the present invention is not particularly limited, and any method may be used as long as the above-mentioned components can be mixed. Specifically, for example, it can be manufactured by the following method.

[0078] First, the water phase and the oil phase are emulsified with an emulsifier to prepare a W / O emulsion, and the W / O emulsion is added to a water-swelling liquid of a gel-forming substance and stirred to obtain a mixed liquid. Here, when glucomannan is used as the gel-forming substance, it is only necessary to contain an alkaline agent in advance in the water phase forming the W / O emulsion. In addition, the emulsifier used for a W / O type emulsion is not an emulsifier which forms a lamellar structure. In addition, an aqueous dispersion in which a layered structure is formed from organic acid monoglycerides and the like is prepared. When preparing this aqueous dispersion, it is preferable to contain other ...

Embodiment

[0152] Hereinafter, the present invention will be described in more detail by way of examples, but the explanation of the present invention is not limited to the following examples unless the gist of the present invention is exceeded.

[0153] It should be noted that in the following experimental examples, only succinic acid monoglyceride stearate is the emulsifier for forming a lamellar structure in the present invention, and all other emulsifiers are equivalent to other emulsifiers in the present invention .

experiment example 1

[0154] [Experimental example 1] Evaluation of stuffing

[0155] 1. Preparation of Food Quality Improver A

[0156] 2.1 g of glucomannan ("RHEOLEX RS" manufactured by Shimizu Chemical Co., Ltd.) was swelled in 219.94 g of tap water, and 0.042 g of a fragrance preparation ("Neroli flower water AS-1671" manufactured by Kyowa Fragrance Kosan Co., Ltd.) and ethanol were added. 0.021g, stirred. On the other hand, 25.13 g of lipoprotein (prepared by the following method) was dispersed in 83.77 g of corn oil, and Na 3 PO 4 12H 2 O 4.188g and Na 2 P 2 o 7 0.084 g was dissolved in tap water 86.289 g of the obtained aqueous solution, 0.05 g of VC palmitate ("Bitumin C Parumite" manufactured by Mitsubishi Chemical Foods Co., Ltd.) and polyglyceryl fatty acid ester ("Sunsoft 818SK" manufactured by Sun Chemical Corporation) were added. ") 0.503g, and emulsified at 40°C with a homomixer to prepare a W / O emulsion.

[0157] 8.36 g of this W / O emulsion was mixed with the glucomannan sw...

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PUM

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Abstract

Disclosed is a food product conditioning agent for which the manufacturing method is simple, that has excellent storage stability, and that, when added to various food products, maintains for a long period of time the texture and flavor that exist immediately after processing and cooking. The food product conditioning agent contains an emulsifier and a gel-forming substance, and said emulsifier forms a lamellar structure. In particular, with a preferred embodiment, the lamellar structure of the emulsifier is formed with an organic acid monoglyceride, and the gel-forming substance is glucomannan.

Description

technical field [0001] The present invention relates to a food quality improver and a food containing the food quality improver. Background technique [0002] When foods containing starch are processed or cooked, or during storage, the starch granules age, lose their moisture, become dry, and have a harder taste. In addition, foods containing starch sometimes have an unpleasant smell due to aging. In addition, for frozen food, the structure of the food is destroyed due to coarsening of ice crystals or vaporization of moisture during cryopreservation, and dehydration occurs during thawing. Also, the moisture in the fillings contained in rice cakes or rice dumplings will separate over time. [0003] Several methods of quality improvers have been proposed to deal with the above-mentioned problems in foods under preservation. [0004] For example, the following method is known: mixing fats and oils, organic acid monoglycerides, diglycerides, emulsifiers, sugars, and water in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/05A23L29/00A23L29/20
CPCA23L1/035A23L1/05A23L29/20A23L29/10
Inventor 小川晃弘梅沢智明
Owner MITSUBISHI CHEM CORP
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