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Food additive

A technology for food additives and puffed food, applied in the field of food additives, can solve problems such as damage to the flavor of bread, and achieve the effects of less syneresis, good mouth solubility, and safe ingestion

Pending Publication Date: 2018-04-24
UNITEC FOODS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when an emulsifier is added to bread to the extent that it can impart a fluffy texture, there is a problem that the flavor of the bread itself is impaired.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] Study on the Inhibitory Effect of Syneresis

[0077] The syneresis inhibitory effect was investigated using the above-mentioned food additives. In addition, the following samples were used as needed.

[0078]

[0079] 1) For κ carrageenan, SATIAGEL (registered trademark) BWJ40 (Cargill) was used.

[0080] 2) KelcoGel (registered trademark) (CP Kelco company) was used as deacylated gellan gum (gellan gum).

[0081] 3) S-7 (Ina Food Industry Co., Ltd.) was used for agar.

[0082] 4) Xanthan gum (xanthan gum) used SATIAXANE (trademark) CX90 (Cargill).

[0083] 5) The dried tremella is the dried tremella sold by the joint venture company GS Select Foods.

Embodiment 1-1

[0085] 1. Preparation of hydrogel (1)

[0086] 1) Mix crystalline sugar, κ carrageenan, potassium chloride, white fungus polysaccharide and dextrin to obtain the formulation amount described in Table 1.

[0087] 2) Add water to the mixture of the above 1), and disperse and heat while stirring.

[0088] 3) After the heating and boiling in the above 2), keep the state for 1 minute.

[0089] 4) After adding water to adjust the weight of the water evaporated by the boiling of the above 3), the top diameter is 64 mm, the bottom diameter is 45 mm, and the height is 35 mm. 50 g are respectively put into containers.

[0090] 5) The container in the above 4) was cooled to normal temperature (20 to 30° C.) with cold water, and then left to stand in a refrigerator for 12 hours to prepare a hydrogel.

[0091] [Table 1]

[0092] unit weight%

[0093]

[0094] 2. Freeze-thaw tolerance evaluation of hydrogels

[0095] The hydrogel prepared above was frozen at -20°C for 12 hours, and ...

Embodiment 1-2

[0121] 1. Preparation of hydrogel (2)

[0122] 1) Mix crystallized sugar, kappa carrageenan, potassium chloride, deacylated gellan gum, agar, white fungus polysaccharide and dextrin to form the formulation amounts described in Table 3.

[0123] 2) Add water to the mixture of the above 1), and disperse and heat while stirring.

[0124] 3) After boiling by heating in the above 2), keep the state for 1 minute.

[0125] 4) Dissolve citric acid and sodium citrate in 10% by weight hot water, and add to the mixture of the above 3).

[0126] 5) Add water to adjust the weight of the moisture evaporated by the boiling of the above 4), and put 50 g in a container with a diameter of 64 mm on the top, a diameter of 45 mm on the bottom, and a height of 35 mm.

[0127] 6) The container in the above 5) was cooled to normal temperature (20 to 30° C.) by water cooling, and then left to stand in a refrigerator for 12 hours to prepare a hydrogel.

[0128] [table 3]

[0129] unit weight%

[0...

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PUM

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Abstract

The invention relates to a food additive. The invention provides a food additive, and more specially provides a food additive used for restraining synaeresis, a food additive used for making drinks smooth, and a novel wheatmeal puffed food containing the food additive. The solutions are that water-soluble polysaccharide originated from tremella is taken as an effective component, and therefore thefood additive used for restraining synaeresis and the food additive used for making drinks smooth and the like can be provided. Furthermore, the novel wheatmeal puffed food containing the food additive can also be provided.

Description

technical field [0001] The present invention relates to a food additive containing water-soluble polysaccharide derived from tremella fungus (hereinafter, sometimes simply referred to as tremella polysaccharide) as an active ingredient. More specifically, it relates to a food additive for suppressing syneresis, a food additive for imparting smoothness to food and drink, a novel wheat flour puffed food containing the food additive, and the like. Background technique [0002] In recent years, when providing processed foods, thickeners, emulsifiers, water-retaining agents, stabilizers, etc. are used to improve the texture of the food, and to suppress syneresis in the thawing stage for processed foods that are frozen after manufacture and distributed. various food additives. [0003] As one of the additives that do not change the physical properties after thawing after freezing, for example, Patent Document 1 discloses a viscous substance obtained by heating tremella fungus wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/125A23L31/00
CPCA23L31/00A23L33/125
Inventor 马霜种市和也
Owner UNITEC FOODS
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