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Cellulose composition

A technology of cellulose and composition, applied in the field of cellulose composition, can solve the problems of easily cracked or missing products, not fluffy and light, low density and hardness, etc., achieve excellent suspension stability, excellent dispersion stability, flavor excellent effect

Inactive Publication Date: 2017-10-17
ASAHI KASEI KK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, confectionery with a light texture generally has low density and hardness, so there is a problem that product loss such as cracking or chipping tends to occur during production or distribution.
On the other hand, confectionery with a dense inner structure has the advantage of less product loss because it is hard, but it is not yet a confectionery with a fluffy and light texture and a crunchy feeling.
In addition, when heating the dough after molding, the dough loosens due to heating, and the corners (edges) become rounded, making it difficult to maintain the shape during molding.

Method used

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  • Cellulose composition
  • Cellulose composition
  • Cellulose composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0413] 1) Dispersion / homogenization process

[0414] Using a high-speed stirrer (trade name TK Homogenizing Mixer MARKII manufactured by Primicus Co., Ltd.), 1500 g of tap water at 25° C. was stirred at 2000 rpm, and 250 g of dextrin (trade name Sundec #100 manufactured by Sanwa Starch) was added as a hydrophilic substance, and Stir for 5 minutes. After that, 25 g of hydroxypropylated starch (trade name delica WH manufactured by Nichiden Chemical Co., Ltd.) derived from waxy corn starch was added as modified starch, and stirred for further 5 minutes. Then, add a complex of cellulose and xanthan gum as a cellulose complex (trade name SEORAS RC-N30 manufactured by Asahi Kasei Chemical Co., Ltd., composition: cellulose / xanthan gum / dextrin=75 / 5 / 20 (mass ratio), storage modulus (G'): 1.0 Pa, volume average particle diameter 8.6 μm, colloidal component content 65% by mass), and stirred at 12000 rpm for 60 minutes to make it into a dispersion.

[0415] 2) Drying process

[0416] The...

Embodiment 2

[0437] In addition to 220 g of dextrin (trade name Sundec #100 manufactured by Sanwa Starch Co., Ltd.), 55 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH manufactured by Nichiden Chemical), cellulose, and xanthan gum (Asahi Kasei Chemical Co., Ltd. product name SEORAS RC-N30) was set to 225 g, and the rest were dispersed / homogenized and dried in the same manner as in Example 1 to obtain a cellulose composition B. Table 1 shows the results of measuring the BS content of the obtained cellulose composition B.

[0438] In addition, using the cellulose composition B, evaluation of applied physical properties was performed in the same manner as in Example 1. The obtained results are shown in Table 1.

[0439] As a result of measuring the viscoelasticity of ramen soup and sauce, (tanδ(50°C) / tanδ(25°C)) was 1.3.

Embodiment 3

[0441] In addition to 180 g of dextrin (trade name Sundec #100 manufactured by Sanwa Starch), 95 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH manufactured by Nichiden Chemical), cellulose, and xanthan gum The composite (trade name SEORAS RC-N30 manufactured by Asahi Kasei Chemical Co., Ltd.) was set to 225 g, and the rest were dispersed / homogenized and dried in the same manner as in Example 1 to obtain a cellulose composition C. Table 1 shows the results of measuring the BS content of the obtained cellulose composition C.

[0442] In addition, using the cellulose composition C, evaluation of applied physical properties was performed in the same manner as in Example 1. The obtained results are shown in Table 1.

[0443] As a result of measuring the viscoelasticity of ramen soup and sauce, (tanδ(50°C) / tanδ(25°C)) was 1.5.

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Abstract

The invention provides a cellulose composition which can be easily dispersed in an aqueous medium having a high salt concentration, and which, particularly when used in a food or drink having a high oil content, has a high dispersion stabilizing effect for unemulsified oils, as well as a suspension stabilizing effect and a shape retaining effect. Also, to improve the quality and production suitability of low-density confectionery having a delicate texture, and improve the texture of bakery products using said cellulose composition. [Solution] A cellulose composition including cellulose, a water-soluble polysaccharide, and a modified starch, said cellulose composition having, when dispersed in an aqueous solution of 5 mass% sodium chloride such that the concentration of said cellulose composition therein is 0.01 mass% and subjected to sonication for two minutes, a particle size distribution of 6% or greater of 1-mum or smaller components in an area frequency histogram obtained by measuring using a laser diffraction / scattering particle size distribution analyzer at a refractive index of 1.04.

Description

[0001] This application is a divisional application based on the following Chinese patent application: [0002] Date of original filing: February 14, 2013 [0003] Original application number: 201380009446.4 (PCT / JP2013 / 053489) [0004] Title of original application: Cellulose composition technical field [0005] The present invention relates to a cellulose composition that can be easily dispersed in an aqueous medium with a high salt concentration and is excellent in the dispersion stabilization effect of non-emulsified oil. In particular, the present invention relates to a cellulose composition that can be suitably used for high-salt-concentration oil-containing beverages such as condensed soups and sauces. [0006] In addition, the present invention relates to desserts in the form of biscuits, cookies, pretzels, wafer biscuits, savory biscuits, puff pastry, round pine Confections such as pancakes have a low density and a light taste, and cracks and loss during their manu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/212A23L29/262A23L5/30A23L2/52A23L23/00C08L3/08C08L1/02C08L5/00A21D2/18A21D10/00A23L27/00A23L27/60A23L29/00A23L29/20
CPCA21D2/183A21D2/186A21D2/188A21D10/002A23G9/32A23G9/44A23G9/52A23L2/52A23L5/32A23L23/00A23L27/00A23L27/60A23L29/00A23L29/212A23L29/262A23V2002/00C08L1/02C08L3/04C08L3/08C08L5/00C08L2205/03A23V2250/5108A23V2250/51A23V2250/5118A23V2250/5086
Inventor 大槻一喜山崎有亮
Owner ASAHI KASEI KK
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