Liquid food and its manufacturing method, method for improving the texture of liquid food, and texture improver for liquid food

Abstract

To provide an unfavorable texture-improved liquid food, that is derived from one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches.SOLUTION: Provided is a liquid food, containing the following (A) to (C). (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches; (B) fruit-derived dietary fiber and / or cellulose; (C) one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a liquid food and a method for producing the same, a method for improving the texture of a liquid food, and a texture improver for liquid foods. [Background technology]

[0002] Conventionally, polysaccharides have been used for the purpose of thickening liquid foods, and commonly used examples include xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, starches, etc. However, when polysaccharides are used to thicken liquid foods, undesirable texture may be imparted or flavor release may be deteriorated. It is known that fruit-derived dietary fiber is used to improve the texture of liquid foods that have been made viscous with a thickener. For example, Patent Document 1 discloses a viscous liquid food that contains dietary fiber derived from at least one fruit selected from the group consisting of citrus fruits and apples, a thickener, and water, and has a viscosity of 300 to 4000 mPa s at 25°C. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2013-9671 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, the invention disclosed in Patent Document 1 cannot sufficiently improve the undesirable texture imparted by polysaccharides such as xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, or starches in liquid foods containing these polysaccharides, and there is room for further improvement. In addition, the invention disclosed in Patent Document 1 requires a homogenization process, and a technology for improving texture more simply is required. Therefore, the present invention aims to easily provide a liquid food with an improved texture even when the liquid food contains one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches. [Means for solving the problem]

[0005] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that a liquid food having an improved texture can be provided by combining one or more types selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches with fruit-derived dietary fiber and / or celluloses, and one or more types selected from the group consisting of agar, psyllium seed gum, and gum arabic, and have arrived at the present invention.

[0006] In detail, the present invention has the following aspects: Item 1. Liquid food containing the following (A) to (C); (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches; (B) fruit-derived dietary fiber and / or cellulose; (C) One or more selected from the group consisting of agar, psyllium seed gum, and gum arabic. Item 2. A method for producing a liquid food, comprising the steps of: (A) adding the following (A) to (C) to the liquid food; (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches; (B) fruit-derived dietary fiber and / or cellulose; (C) One or more selected from the group consisting of agar, psyllium seed gum, and gum arabic. Item 3. (A) A method for improving the texture of a liquid food containing one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches, comprising: A method for improving the texture of a liquid food, comprising incorporating into the liquid food (B) fruit-derived dietary fiber and / or cellulose, and (C) one or more members selected from the group consisting of agar, psyllium seed gum, and gum arabic. Item 4. A texture improver for liquid foods, comprising (B) fruit-derived dietary fiber and / or cellulose, and (C) one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic, A texture improver for liquid foods, comprising (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches. Item 5. A texture improver for liquid foods, comprising the following (A) to (C): (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches; (B) fruit-derived dietary fiber and / or cellulose; (C) One or more selected from the group consisting of agar, psyllium seed gum, and gum arabic. Effect of the Invention

[0007] According to the present invention, it is possible to provide a liquid food containing one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches, and the liquid food has an improved texture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] [1. Liquid foods] The present invention relates to a liquid food comprising the following (A) to (C): (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches; (B) fruit-derived dietary fiber and / or cellulose; (C) One or more selected from the group consisting of agar, psyllium seed gum, and gum arabic.

[0009] (Xanthan gum) The xanthan gum used in the liquid food of the present invention is a polysaccharide produced extracellularly by Xanthomonas campestris, and is composed of D-mannose, D-glucose, and D-glucuronic acid. The main chain is composed of D-glucose linked by β-1,4 bonds, and the side chain is composed of two D-mannose molecules and D-glucuronic acid linked to every other D-glucose residue in the main chain. The D-mannose at the end of the side chain may be pyruvate. The C-6 position of the D-mannose linked to the main chain may be acetylated. Xanthan gum is commercially available, and examples thereof include SAN-ACE (registered trademark) (manufactured by SAN-EI GEN F.F.I. Co., Ltd.).

[0010] The content of xanthan gum in the liquid food according to the present invention is not particularly limited and may be appropriately adjusted depending on the type and content of other ingredients, the type of liquid food, etc., but is preferably 0.001 to 5 mass%, more preferably 0.005 to 5 mass%, even more preferably 0.005 to 3 mass%, still more preferably 0.005 to 2 mass%, especially preferably 0.0075 to 2 mass%, more especially especially preferably 0.0075 to 1.75 mass%, particularly preferably 0.01 to 1.5 mass%, more especially preferably 0.05 to 1 mass%, and most preferably 0.1 to 1 mass%.

[0011] (Guar gum) The guar gum used in the liquid food of the present invention is a neutral polysaccharide obtained by grinding the endosperm of the seeds of the legume guar (Cyamopsis tetragonolobus TAUB.). Guar gum has a structure in which α-D-galactose is 1,6-linked to the main chain of β-1,4-D-mannan as a side chain. The ratio of β-1,4-D-mannan to α-D-galactose in guar gum is about 2:1. Guar gum is commercially available, and examples thereof include Bistop (registered trademark) D-20 (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

[0012] The content of guar gum in the liquid food according to the present invention is not particularly limited and may be appropriately adjusted depending on the types and contents of other ingredients, the type of liquid food, etc., but is preferably 0.001 to 5 mass%, more preferably 0.005 to 5 mass%, even more preferably 0.005 to 3 mass%, still more preferably 0.005 to 2 mass%, especially preferably 0.0075 to 2 mass%, more especially especially preferably 0.0075 to 1.75 mass%, particularly preferably 0.01 to 1.5 mass%, more especially preferably 0.05 to 1 mass%, and most preferably 0.1 to 1 mass%.

[0013] (Locust bean gum) The locust bean gum used in the liquid food of the present invention is a polysaccharide in which the main chain of β-D-mannose is bound by β-1,4 bonds and the side chain of α-D-galactose is bound by α-1,6 bonds, and although not limited thereto, the ratio of mannose to galactose is generally considered to be about 4: 1. Locust bean gum is commercially available, and an example of such is Bistop (registered trademark) D-171 (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

[0014] The content of locust bean gum in the liquid food of the present invention is appropriately adjusted depending on the type and content of other ingredients, the type of liquid food, etc., and is not particularly limited, but is preferably 0.001 to 5 mass%, more preferably 0.005 to 5 mass%, even more preferably 0.005 to 3 mass%, still more preferably 0.005 to 2 mass%, especially preferably 0.0075 to 2 mass%, more especially especially preferably 0.0075 to 1.75 mass%, particularly preferably 0.01 to 1.5 mass%, more especially preferably 0.05 to 1 mass%, particularly preferably 0.1 to 1 mass%, and most preferably 0.25 to 1 mass%.

[0015] (Tamarind seed gum) The tamarind seed gum used in the liquid food of the present invention is a polysaccharide obtained from the endosperm of the seeds of the tamarind tree of the legume family, and is a xyloglucan having a main chain of D-glucose and side chains of D-xylose and D-galactose. Tamarind seed gum is commercially available, for example, as Bistop (registered trademark) D-2032 (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

[0016] The content of tamarind seed gum in the liquid food according to the present invention is not particularly limited and may be appropriately adjusted depending on the types and contents of other ingredients, the type of liquid food, etc., but is preferably 0.001 to 5 mass%, more preferably 0.005 to 5 mass%, even more preferably 0.005 to 3 mass%, still more preferably 0.005 to 2 mass%, especially preferably 0.0075 to 2 mass%, more especially especially preferably 0.0075 to 1.75 mass%, particularly preferably 0.01 to 1.5 mass%, more especially preferably 0.05 to 1 mass%, particularly preferably 0.1 to 1 mass%, and most preferably 0.5 to 1 mass%.

[0017] (Carrageenan) The carrageenan used in the liquid food of the present invention is a natural polysaccharide extracted and purified from red algae. It is composed of D-galactose and 3,6-anhydro-D-galactose, and various carrageenans such as κ (kappa) carrageenan, ι (iota) carrageenan, and λ (lambda) carrageenan exist depending on the position of the sulfate group and the presence or absence of anhydrosugar. Carrageenan is commercially available, for example, Carrageenan CSK-1(F), Carrageenan CSI-1, and Carrageenan CSL-1(F) (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

[0018] The content of carrageenan in the liquid food of the present invention is appropriately adjusted depending on the type and content of other ingredients, the type of liquid food, etc., and is not particularly limited, but is preferably 0.001 to 5 mass%, more preferably 0.005 to 5 mass%, even more preferably 0.005 to 3 mass%, still more preferably 0.005 to 2 mass%, especially preferably 0.0075 to 2 mass%, more especially especially preferably 0.0075 to 1.75 mass%, particularly preferably 0.01 to 1.5 mass%, more especially preferably 0.05 to 1 mass%, particularly preferably 0.1 to 1 mass%, and most preferably 0.1 to 0.3 mass%.

[0019] In the liquid food product of the present invention, when κ (kappa) carrageenan is used as the carrageenan, the content is desirably within a range that does not cause gelation, and is preferably 0.001 to 0.3 mass%, more preferably 0.005 to 0.25 mass%, even more preferably 0.0075 to 0.2 mass%, still more preferably 0.01 to 0.15 mass%, and particularly preferably 0.01 to 0.1 mass%.

[0020] In the liquid food of the present invention, when iota-carrageenan is used as the carrageenan, the content is desirably within a range that does not cause gelation, and is preferably 0.001 to 0.3 mass%, more preferably 0.005 to 0.25 mass%, even more preferably 0.0075 to 0.2 mass%, still more preferably 0.01 to 0.15 mass%, and particularly preferably 0.01 to 0.1 mass%.

[0021] (Gellan Gum) The gellan gum used in the liquid food of the present invention is a fermented polysaccharide produced by Sphingomonaselodea. It is a polymer of monomers consisting of four sugars, D-glucose, D-glucuronic acid, D-glucose and L-rhamnose, and there are native gellan gums in which an acetyl group (1 / 2 residue) is bound to the C-6 position of the 1→3-linked glucose and a glyceryl group is bound to the C-2 position, and deacylated gellan gums in which these acyl groups are deesterified. Gellan gum is commercially available, and examples of such gellan gums include Kelcogel LT100 and Gel Up (registered trademark) LAG (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

[0022] The content of gellan gum in the liquid food of the present invention is appropriately adjusted depending on the type and content of other ingredients, the type of liquid food, etc., and is not particularly limited, but is preferably 0.001 to 5 mass%, more preferably 0.005 to 5 mass%, even more preferably 0.005 to 3 mass%, still more preferably 0.005 to 2 mass%, especially preferably 0.0075 to 2 mass%, more especially especially preferably 0.0075 to 1.75 mass%, particularly preferably 0.01 to 1.5 mass%, more especially preferably 0.05 to 1 mass%, and most preferably 0.1 to 1 mass%.

[0023] In the liquid food product of the present invention, when native gellan gum is used as the gellan gum, the content is desirably within a range that does not cause gelation, and is preferably 0.001 to 0.3 mass%, more preferably 0.005 to 0.25 mass%, even more preferably 0.0075 to 0.2 mass%, still more preferably 0.01 to 0.15 mass%, particularly preferably 0.01 to 0.1 mass%, and even more particularly preferably 0.01 to 0.05 mass%.

[0024] In the liquid food product of the present invention, when deacylated gellan gum is used as the gellan gum, the content is desirably within a range that does not cause gelation, and is preferably 0.001 to 0.3 mass%, more preferably 0.005 to 0.25 mass%, even more preferably 0.0075 to 0.2 mass%, still more preferably 0.01 to 0.15 mass%, particularly preferably 0.01 to 0.1 mass%, and even more particularly preferably 0.01 to 0.05 mass%.

[0025] (Pectin) The content of pectin in the liquid food of the present invention is an acidic polysaccharide with α-D-galacturonic acid as the main chain component, which exists as a cell wall component in vegetables and fruits. The galacturonic acid that constitutes pectin is partially methyl esterified, and it is divided into LM (low methoxyl) pectin and HM (high methoxyl) pectin depending on the degree of esterification. Pectin is commercially available, for example, Bistop D-1382 (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

[0026] The pectin content in the liquid food according to the present invention is appropriately adjusted depending on the type and content of other ingredients, the type of liquid food, etc., and is not particularly limited, but is preferably 0.001 to 5 mass%, more preferably 0.005 to 5 mass%, even more preferably 0.005 to 3 mass%, still more preferably 0.005 to 2 mass%, especially preferably 0.005 to 2.5 mass%, more especially especially preferably 0.0075 to 2 mass%, particularly preferably 0.0075 to 1.75 mass%, more especially preferably 0.01 to 1.5 mass%, and most preferably 0.05 to 1 mass%.

[0027] When LM (low methoxyl) pectin is used as the pectin in the liquid food product of the present invention, the content is desirably within a range that does not cause gelation, and is preferably 0.001 to 5 mass%, more preferably 0.005 to 3 mass%, even more preferably 0.01 to 2 mass%, still more preferably 0.05 to 1.5 mass%, and particularly preferably 0.1 to 1 mass%.

[0028] When HM (high methoxyl) pectin is used as the pectin in the liquid food product of the present invention, the content is desirably within a range that does not cause gelation, and is preferably 0.001 to 5 mass%, more preferably 0.005 to 3 mass%, even more preferably 0.01 to 2 mass%, still more preferably 0.05 to 1.5 mass%, and particularly preferably 0.1 to 1 mass%.

[0029] (starches) Examples of starches that can be used in the liquid food product of the present invention include potato starch, waxy corn starch, corn starch, tapioca starch, wheat starch, rice starch, soybean starch, sweet potato starch, sago starch, and modified starches obtained from these starches, and two or more types of starches may be used.

[0030] Examples of processed starches used in the liquid food product of the present invention include starches obtained by subjecting starches such as potato starch, waxy corn starch, corn starch, tapioca starch, wheat starch, rice starch, soybean starch, sweet potato starch, and sago starch to chemical, enzymatic or physical treatment (e.g., acid-decomposed starch, enzymatically decomposed starch, oxidized starch, gelatinized starch, grafted starch, etherified starch, esterified starch, crosslinked starch, heat-treated starch, moist heat-treated starch, etc.).

[0031] The content of starches in the liquid food according to the present invention is not particularly limited and may be appropriately adjusted depending on the types and contents of other ingredients, the type of liquid food, etc., but is preferably 0.01 to 15 mass%, more preferably 0.075 to 12.5 mass%, even more preferably 0.1 to 10 mass%, still more preferably 0.25 to 7.5 mass%, especially preferably 0.5 to 5 mass%, more especially preferably 0.5 to 3 mass%, particularly preferably 0.5 to 2 mass%, and more especially preferably 0.5 to 1 mass%.

[0032] The total content of one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches in the liquid food of the present invention is appropriately adjusted depending on the types and contents of other ingredients, the type of liquid food, etc., and is not particularly limited, but is preferably 0.001 to 15 mass%, more preferably 0.005 to 14.5 mass%, even more preferably 0.01 to 11.75 mass%, still more preferably 0.025 to 9 mass%, particularly preferably 0.025 to 8 mass%, more particularly preferably 0.05 to 6 mass%, and most preferably 0.05 to 5 mass%.

[0033] (Fruit-derived dietary fiber) The fruit-derived dietary fiber used in the liquid food of the present invention is not particularly limited as long as it is obtained from fruits as a raw material, and generally available fruit-derived dietary fiber can be widely used. Examples of raw fruit include citrus fruits (e.g., oranges, mandarin oranges, iyokan oranges, summer mandarins, hassaku oranges, ponkan oranges, shiikuwasha oranges, kabosu oranges, yuzu oranges, grapefruits, lemons, limes, etc.), apples, mangoes, papayas, tomatoes, pears, etc. Dietary fiber derived from citrus fruits and / or apples is preferred, dietary fiber derived from citrus fruits is more preferred, dietary fiber derived from one or more fruits selected from the group consisting of oranges, grapefruits, lemons, and limes is even more preferred, and dietary fiber derived from lemons and / or limes is even more preferred.

[0034] The fruit-derived dietary fiber used in the liquid food of the present invention can be obtained by a known method, for example, it can be prepared as a residue obtained by removing the juice after squeezing the fruit, or a product thereof. As a specific example, it can be prepared by drying and pulverizing the residue generated when extracting pectin from the fruit. The fruit-derived dietary fiber used in the liquid food of the present invention can be, for example, one having a porous structure in which the micellar structure of fruit cells is broken down.

[0035] The fruit-derived dietary fiber used in the liquid food of the present invention may be a complex dietary fiber containing water-soluble dietary fiber and water-insoluble dietary fiber, and is preferably a dietary fiber containing pectin. Examples of the water-soluble dietary fiber include water-soluble hemicellulose and pectin, and combinations thereof. Examples of the water-insoluble dietary fiber include cellulose, lignin, water-insoluble hemicellulose and protopectin, and combinations thereof. The above-mentioned complex dietary fiber may preferably contain dietary fiber in an amount of 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, or 80% by mass or more. The above-mentioned complex dietary fiber may preferably contain water-soluble dietary fiber in an amount of, for example, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more. The complex dietary fiber may preferably contain water-insoluble dietary fiber in an amount of 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more.

[0036] The mass ratio of the water-soluble dietary fiber to the water-insoluble dietary fiber contained in the complex dietary fiber is preferably 0.05:1 to 15:1, more preferably 0.075:1 to 10:1, and even more preferably 0.1:1 to 5:1.

[0037] Such fruit-derived dietary fibers are commercially available. In the present invention, the dietary fiber content, the water-soluble dietary fiber content, and the water-insoluble dietary fiber content are measured by the modified Prosky method. As a person skilled in the art would normally understand, the dietary fiber content of complex dietary fiber measured by the modified Prosky method is not necessarily 100% by mass or a value close to it.

[0038] The content of fruit-derived dietary fiber in the liquid food according to the present invention is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferably 0.001 to 5 mass%, more preferably 0.0025 to 4 mass%, even more preferably 0.003 to 4 mass%, still more preferably 0.005 to 3 mass%, especially preferably 0.0075 to 2 mass%, more especially preferably 0.01 to 1 mass%, particularly preferably 0.05 to 0.5 mass%, and more especially preferably 0.075 to 0.35 mass%.

[0039] (Cellulose) The cellulose used in the liquid food according to the present invention may be cellulose or a derivative thereof used in food production, and examples of the cellulose include cellulose, methyl cellulose, carboxymethyl cellulose, sodium carboxymethyl cellulose, hydroxymethyl cellulose, hydroxypropyl methyl cellulose, crystalline cellulose, fermented cellulose, etc. From the viewpoint of significantly achieving the effects of the present invention, the cellulose is preferably at least one selected from the group consisting of fermented cellulose, crystalline cellulose, and sodium carboxymethyl cellulose. Furthermore, when fermented cellulose and / or crystalline cellulose is used as the cellulose, it is preferable to use it in combination with sodium carboxymethylcellulose in order to achieve the effects of the present invention more significantly.

[0040] The fermented cellulose used in the liquid food according to the present invention is not particularly limited as long as it is cellulose produced by cellulose-producing bacteria (e.g., bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc.). Fermented cellulose has a very fine fiber diameter compared to the fiber diameter of general cellulose fibers derived from plants. On the other hand, its fiber length is long, which is significantly different from crystalline cellulose obtained by obtaining only the pure crystalline region.

[0041] The fermented cellulose used in the liquid food according to the present invention may be a fermented cellulose composite obtained by composite with another polymeric substance. The composite essentially consists of fermented cellulose and another polymeric substance, and preferably the other polymeric substance is attached to the surface of the fermented cellulose fiber. The "other polymeric substance" used in such composite is not particularly limited as long as it is a polymeric substance that can be used in foods. Examples include galactomannan, carboxymethylcellulose and its salts, xanthan gum, tamarind seed gum, tragacanth gum, karaya gum, agar, curdlan, pullulan, psyllium seed gum, glucomannan, chitin, chitosan, pectin, etc.

[0042] Of these, xanthan gum, pectin, galactomannan, and carboxymethylcellulose or a salt thereof are preferred. As the galactomannan, guar gum is preferred, and as the carboxymethylcellulose or a salt thereof, sodium carboxymethylcellulose is preferred.

[0043] The crystalline cellulose in the liquid food according to the present invention is also called microcrystalline cellulose, and refers to cellulose obtained by depolymerizing a cellulose-based material such as wood pulp or purified linters through acid treatment, alkali treatment, enzyme treatment, etc., and has an average degree of polymerization of 30 to 400 and a crystalline portion of more than 10%. The crystalline cellulose used in the present invention can be any crystalline cellulose that is widely available in the market.

[0044] The content of cellulose in the liquid food according to the present invention is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferably 0.0001 to 5 mass%, more preferably 0.0005 to 2.5 mass%, even more preferably 0.001 to 1 mass%, still more preferably 0.00125 to 0.5 mass%, especially preferably 0.0015 to 0.35 mass%, more especially preferably 0.00175 to 0.1 mass%, particularly preferably 0.002 to 0.05 mass%, and more especially preferably 0.00225 to 0.025 mass%.

[0045] In the liquid food of the present invention, the content of fruit-derived dietary fiber and / or celluloses per 1 part by mass of one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferably 0.0005 to 5 parts by mass, more preferably 0.0005 to 2.5 parts by mass, even more preferably 0.001 to 1 part by mass, still more preferably 0.0025 to 0.8 parts by mass, particularly preferably 0.005 to 0.6 parts by mass, more particularly preferably 0.0075 to 0.4 parts by mass, and most preferably 0.01 to 0.1 parts by mass.

[0046] (Agar) The agar used in the liquid food of the present invention is a polysaccharide obtained from red algae (Geminiaceae, Gracilaria, etc.). In addition, any agar with enhanced (weakened) gel strength, enhanced (weakened) viscoelasticity, high (low) melting point, low molecular weight (high molecular weight), etc., can be used depending on the manufacturing technology. Also, different types of agar can be used in combination. Agar is commercially available, and an example of such agar is Gel Up (registered trademark) J-1630 (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

[0047] The content of agar in the liquid food according to the present invention is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferably 0.00025 to 1 mass%, more preferably 0.0005 to 0.5 mass%, even more preferably 0.0005 to 0.25 mass%, still more preferably 0.00075 to 0.1 mass%, particularly preferably 0.001 to 0.05 mass%, more particularly preferably 0.001 to 0.03 mass%, and most preferably 0.001 to 0.01 mass%.

[0048] (Psyllium seed gum) The psyllium seed gum used in the liquid food of the present invention is a polysaccharide obtained from the seeds of the Planta species (a type of plantain, Plantaginaceae), mainly Plantagoovata Forskal, etc. Psyllium seed gum is commercially available, for example, Bistop (registered trademark) D-2074 (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

[0049] The content of psyllium seed gum in the liquid food of the present invention is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferably 0.00025 to 1 mass%, more preferably 0.0005 to 0.5 mass%, even more preferably 0.0005 to 0.25 mass%, still more preferably 0.00075 to 0.1 mass%, particularly preferably 0.001 to 0.05 mass%, more particularly preferably 0.001 to 0.03 mass%, and most preferably 0.001 to 0.01 mass%.

[0050] (Gum Arabic) Gum arabic used in the liquid food of the present invention is a polysaccharide obtained from the sap of Acacia plants (e.g., Acacia Senegal, Acacia Seyal, etc.), which are legumes. The molecular structure of gum arabic has not been fully elucidated, but it is known that its constituent sugars are galactose, arabinose, rhamnose, and glucuronic acid. Gum arabic is commercially available, and examples thereof include Gum Arabic SD (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

[0051] The content of gum arabic in the liquid food according to the present invention is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferably 0.00025 to 1 mass%, more preferably 0.0005 to 0.5 mass%, even more preferably 0.0005 to 0.25 mass%, still more preferably 0.00075 to 0.1 mass%, particularly preferably 0.001 to 0.05 mass%, more particularly preferably 0.001 to 0.03 mass%, and most preferably 0.001 to 0.01 mass%.

[0052] The total content of one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic in the liquid food of the present invention is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferably 0.00025 to 1 mass%, more preferably 0.0005 to 0.5 mass%, even more preferably 0.0005 to 0.25 mass%, still more preferably 0.00075 to 0.1 mass%, and particularly preferably 0.001 to 0.05 mass%.

[0053] In the liquid food of the present invention, the content of one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic per 1 part by mass of fruit-derived dietary fiber and / or cellulose is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, the content is preferably 0.0075 to 4 parts by mass, more preferably 0.01 to 3 parts by mass, even more preferably 0.025 to 2 parts by mass, still more preferably 0.025 to 1.5 parts by mass, particularly preferably 0.05 to 1 part by mass, and more particularly preferably 0.05 to 0.5 parts by mass.

[0054] (Other ingredients) The liquid food according to the present invention may contain any edible component within the scope of the present invention, such as sugars, high-intensity sweeteners, vitamins, amino acids, fats and oils, proteins, minerals, milk, eggs, fruit juice, fruit pulp, plant extracts, dietary fiber, flavors, colorants, seasonings, acidulants, antioxidants, preservatives, antibacterial agents, etc.

[0055] The liquid food according to the present invention may contain polysaccharides other than the above components (A) to (C) to the extent that the effects of the present invention are not impaired. Examples of polysaccharides that can be used in the liquid food according to the present invention include glucomannan, alginic acid, alginates (e.g., sodium alginate, potassium alginate, calcium alginate, etc.), macrophomopsis gum, curdlan, tragacanth gum, ghatti gum, arabinogalactan, karaya gum, furcellaran, chitin, pullulan, dextrins (e.g., polydextrose, resistant dextrin, etc.), etc., and two or more kinds of polysaccharides may be used.

[0056] The liquid food of the present invention may contain fats and oils to the extent that the effects of the present invention are not impaired. From the viewpoint of health consciousness, however, the fat and oil content in the liquid food is preferably 25% by mass or less, more preferably 20% by mass or less, even more preferably 15% by mass or less, still more preferably 12% by mass or less, and particularly preferably 10% by mass or less.

[0057] The oils and fats used in the liquid food according to the present invention are not particularly limited as long as they are edible oils and fats, and examples thereof include vegetable oils and fats such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, camellia oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, shea butter, monkey fat, cacao butter, palm oil, coconut oil, canola oil, wheat germ oil, perilla oil, and shiso oil; animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil; and edible oils and fats processed from these (for example, fractionated oils and fats, hardened oils and fats, and interesterified oils and fats).

[0058] (Liquid Food) In the present invention, specific examples of liquid foods include beverages such as water, milk, milk drinks, lactic acid bacteria drinks, drink yogurt, soft drinks containing fruit juice, fruit juice drinks such as orange juice, vegetable juice drinks, tea drinks, coffee drinks, cocoa drinks, sports drinks, functional drinks, ion drinks, vitamin supplement drinks, and nutritionally balanced drinks; frozen dessert mixes such as soft serve ice cream mix; alcoholic beverages such as sake, beer, sparkling wine, beer-flavored alcoholic drinks, shochu, whiskey, brandy, wine, spirits (rum, vodka, gin, tequila, etc.), liqueurs, various cocktails containing drinking alcohol, and fruit liquors such as red wine; soups such as consomme soup, potage soup, cream soup, Chinese soup, and ramen soup; and miso. These include liquid finished foods such as soup, clear soup, stew, curry, white sauce, cream sauce, pasta sauce, custard cream, fillings, flower paste, fruit sauce, jam, mousse, kudzu soup, sauces for grilled meat, yakitori, mitarashi, etc.; rice ball fillings, salads (egg salad, macaroni salad, etc.), grated ginger, grated daikon radish; egg liquid-like foods; pickle liquid; batter; Japanese sweets such as paste paste; protein, phosphorus, and potassium adjusted foods, salt adjusted foods, oil and fat adjusted foods, foods with intestinal properties, calcium, iron, and vitamin fortified foods, hypoallergenic foods, thick liquid foods, liquid foods for people with difficulty chewing and swallowing, blender foods, chopped foods, and other special foods and therapeutic foods; and liquid condiments such as soy sauce, sauces, etc.

[0059] [2. Liquid food manufacturing method] The present invention relates to a method for producing a liquid food, which comprises the steps of incorporating the following (A) to (C) into a liquid food: (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches; (B) fruit-derived dietary fiber and / or cellulose; (C) One or more selected from the group consisting of agar, psyllium seed gum, and gum arabic.

[0060] The ingredients used in the method for producing a liquid food according to the present invention, their contents, and examples of the liquid food are as described in [1.] above.

[0061] The method for producing a liquid food according to the present invention is not particularly limited in the order in which the above components (A) to (C) are contained in the liquid food or in other steps, as long as it includes the steps. For example, in addition to the above steps, the method can include a homogenization step and a sterilization step as processing steps generally carried out in the food production process.

[0062] [3-1. Methods for improving the texture of liquid foods] The present invention relates to a method for improving the texture of a liquid food containing (A) one or more types selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches, characterized in that the liquid food contains (B) fruit-derived dietary fiber and / or celluloses, and (C) one or more types selected from the group consisting of agar, psyllium seed gum, and gum arabic.

[0063] The ingredients used in the method for improving the texture of a liquid food according to the present invention, their contents, and examples of the liquid food are as described in [1.] above.

[0064] The method for improving the texture of a liquid food according to the present invention includes a step of adding the above components (A) to (C) to the liquid food, and the order in which these components are added and other steps are not particularly limited, and are as described in [2.] above. According to the present invention, the texture of a liquid food can be improved without a homogenization treatment step.

[0065] According to the present invention, by adding (B) fruit-derived dietary fiber and / or celluloses, and (C) one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic to a liquid food containing (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches, it is possible to improve the undesirable texture caused by (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches. Specific examples of the undesirable texture include "sliminess" caused by one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, and pectin, and "glue" and "stickiness" caused by starches. According to the present invention, it is possible to suppress and improve these undesirable textures, and to provide a liquid food that melts easily in the mouth.

[0066] [3-2. Methods for improving flavor release in liquid foods] The present invention relates to a method for improving the flavor release of a liquid food containing (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches, characterized in that the liquid food contains (B) fruit-derived dietary fiber and / or celluloses, and (C) one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic.

[0067] The ingredients and their contents used in the method for improving flavor release of a liquid food according to the present invention, and examples of liquid foods, are as described in [1.] above.

[0068] The method for improving the flavor release of a liquid food according to the present invention includes a step of adding the above-mentioned components (A) to (C) to the liquid food, and the order in which the components are added and other steps are not particularly limited, and are as described in the above [2.]. According to the present invention, the flavor release of a liquid food can be improved without a homogenization treatment step.

[0069] According to the present invention, by adding (B) fruit-derived dietary fiber and / or celluloses, and (C) one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic to a liquid food containing (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches, it is possible to provide a liquid food having good flavor release by suppressing the deterioration of flavor release derived from (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches.

[0070] [4-1-1. Texture improver for liquid foods (embodiment 1)] The present invention relates to a texture improver for liquid foods, characterized in that it contains (B) fruit-derived dietary fiber and / or celluloses, and (C) one or more types selected from the group consisting of agar, psyllium seed gum, and gum arabic, in which the liquid food contains (A) one or more types selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches.

[0071] The ingredients used in the texture improver for liquid foods according to the present invention and examples of liquid foods are as described in [1.] above.

[0072] The shape of the texture improver for liquid foods according to the present invention is not particularly limited, and examples thereof include solid shapes (e.g., powder, granules, tablets, etc.), liquid shapes (e.g., solutions, dispersions, etc.), pastes, etc.

[0073] The content of fruit-derived dietary fiber and / or cellulose in the texture improver for liquid foods according to the present invention is not particularly limited, and is, for example, 1 to 100% by mass, preferably 5 to 99.75% by mass, more preferably 10 to 99.5% by mass, even more preferably 15 to 99.25% by mass, still more preferably 17 to 99.25% by mass, especially preferably 25 to 99% by mass, more especially preferably 35 to 99% by mass, particularly preferably 50 to 98.5% by mass, more especially preferably 55 to 90% by mass, particularly preferably 60 to 85% by mass, and most preferably 60 to 82% by mass, relative to the total amount of the texture improver.

[0074] The content of agar in the texture improver for liquid foods according to the present invention is not particularly limited, and is, for example, 0.05 to 80 mass%, preferably 0.1 to 70 mass%, more preferably 0.5 to 60 mass%, even more preferably 1 to 50 mass%, still more preferably 1.5 to 45 mass%, especially preferably 2 to 40 mass%, more especially preferably 2.5 to 30 mass%, particularly preferably 3 to 20 mass%, more especially preferably 3.5 to 15 mass%, especially preferably 4 to 10 mass%, and most preferably 4 to 7.5 mass%, relative to the total amount of the texture improver.

[0075] The content of psyllium seed gum in the texture improver for liquid foods according to the present invention is not particularly limited, and is, for example, 0.05 to 80% by mass, preferably 0.1 to 70% by mass, more preferably 0.5 to 60% by mass, even more preferably 1 to 50% by mass, still more preferably 1.5 to 45% by mass, especially preferably 2 to 40% by mass, more especially preferably 2.5 to 30% by mass, particularly preferably 3 to 20% by mass, more especially preferably 3.5 to 15% by mass, especially preferably 4 to 10% by mass, and most preferably 4 to 7.5% by mass, relative to the total amount of the texture improver.

[0076] The content of gum arabic in the texture improver for liquid foods according to the present invention is not particularly limited, and is, for example, 0.05 to 80 mass%, preferably 0.1 to 70 mass%, more preferably 0.5 to 60 mass%, even more preferably 1 to 50 mass%, still more preferably 1.5 to 45 mass%, especially preferably 2 to 40 mass%, more especially preferably 2.5 to 30 mass%, particularly preferably 3 to 20 mass%, more especially preferably 3.5 to 15 mass%, especially preferably 4 to 10 mass%, and most preferably 4 to 7.5 mass%, relative to the total amount of the texture improver.

[0077] The total content of one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic in the texture improver for liquid foods according to the present invention is not particularly limited, and is, for example, 0.05 to 80 mass%, preferably 0.1 to 70 mass%, more preferably 0.5 to 60 mass%, even more preferably 1 to 50 mass%, still more preferably 1.5 to 45 mass%, especially preferably 2 to 40 mass%, more especially preferably 2.5 to 30 mass%, particularly preferably 3 to 20 mass%, more especially preferably 3.5 to 15 mass%, particularly preferably 4 to 10 mass%, and most preferably 4 to 7.5 mass%, relative to the total amount of the texture improver.

[0078] In the texture improver for liquid foods according to the present invention, the content of one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic per part by mass of fruit-derived dietary fiber and / or cellulose is not particularly limited, but is, for example, 0.0005 to 2% by mass, preferably 0.001 to 1.5% by mass, more preferably 0.005 to 1.25% by mass, even more preferably 0.005 to 1.2% by mass, still more preferably 0.01 to 1% by mass, especially preferably 0.025 to 1% by mass, more especially preferably 0.05 to 1% by mass, particularly preferably 0.05 to 0.5% by mass, and most preferably 0.025 to 0.1% by mass.

[0079] The amount of the texture improver for liquid foods according to the present invention to be blended with the target liquid food is not particularly limited, but from the viewpoint of prominently exhibiting the effects of the present invention, it is preferable to blend the agent so that the content of fruit-derived dietary fiber and / or celluloses, and one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic in the liquid food is within the range described in [1.] above.

[0080] [4-1-2. Texture improver for liquid foods (embodiment 2)] The present invention relates to a texture improver for liquid foods, which contains the following components (A) to (C): (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches; (B) fruit-derived dietary fiber and / or cellulose; (C) One or more selected from the group consisting of agar, psyllium seed gum, and gum arabic.

[0081] The ingredients used in the texture improver for liquid foods according to the present invention and examples of liquid foods are as described in [1.] above.

[0082] From the viewpoint of achieving the effects of the invention more prominently, the component (A) contained in the texture improver for liquid foods according to the present invention is preferably xanthan gum.

[0083] The shape of the texture improver for liquid foods according to the present invention is not particularly limited, and examples thereof include solid shapes (e.g., powder, granules, tablets, etc.), liquid shapes (e.g., solutions, dispersions, etc.), pastes, etc.

[0084] The total content of one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches in the liquid food texture improver according to the present invention is not particularly limited, and is, for example, 1 to 100% by mass, preferably 5 to 99.5% by mass, more preferably 6 to 95% by mass, even more preferably 7.5 to 92.5% by mass, still more preferably 10 to 85% by mass, especially preferably 12.5 to 80% by mass, more especially preferably 15 to 70% by mass, particularly preferably 17.5 to 65% by mass, more especially preferably 18 to 60% by mass, and most preferably 19 to 58% by mass.

[0085] The content of fruit-derived dietary fiber and / or cellulose in the texture improver for liquid foods according to the present invention is not particularly limited, and is, for example, 0.01 to 50 mass%, preferably 0.025 to 40 mass%, more preferably 0.05 to 30 mass%, even more preferably 0.07 to 25 mass%, still more preferably 0.1 to 22.5 mass%, particularly preferably 1 to 20 mass%, more particularly preferably 2.5 to 20 mass%, and most preferably 6 to 19 mass%, relative to the total amount of the texture improver.

[0086] The content of agar in the texture improver for liquid foods according to the present invention is not particularly limited, and is, for example, 0.01 to 30 mass%, preferably 0.025 to 25 mass%, more preferably 0.05 to 22.5 mass%, even more preferably 0.1 to 20 mass%, still more preferably 0.15 to 17.5 mass%, particularly preferably 0.25 to 17.5 mass%, more particularly preferably 0.5 to 15 mass%, and most preferably 0.7 to 14 mass%, relative to the total amount of the texture improver.

[0087] The content of psyllium seed gum in the texture improver for liquid foods according to the present invention is not particularly limited, and is, for example, 0.01 to 30 mass%, preferably 0.025 to 25 mass%, more preferably 0.05 to 22.5 mass%, even more preferably 0.1 to 20 mass%, still more preferably 0.15 to 17.5 mass%, particularly preferably 0.25 to 17.5 mass%, more particularly preferably 0.5 to 15 mass%, and most preferably 0.7 to 14 mass%, relative to the total amount of the texture improver.

[0088] The content of gum arabic in the texture improver for liquid foods according to the present invention is not particularly limited, and is, for example, 0.01 to 30 mass%, preferably 0.025 to 25 mass%, more preferably 0.05 to 22.5 mass%, even more preferably 0.1 to 20 mass%, still more preferably 0.15 to 17.5 mass%, particularly preferably 0.25 to 17.5 mass%, more particularly preferably 0.5 to 15 mass%, and most preferably 0.7 to 14 mass%, relative to the total amount of the texture improver.

[0089] The total content of one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic in the texture improver for liquid foods according to the present invention is not particularly limited, and is, for example, 0.01 to 30 mass%, preferably 0.025 to 25 mass%, more preferably 0.05 to 22.5 mass%, even more preferably 0.1 to 20 mass%, still more preferably 0.15 to 17.5 mass%, particularly preferably 0.25 to 17.5 mass%, more particularly preferably 0.5 to 15 mass%, and most preferably 0.7 to 14 mass%, relative to the total amount of the texture improver.

[0090] The amount of the texture improver for liquid foods according to the present invention to be blended with the target liquid food is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferable to blend the liquid food so that the content of one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin and starches as component (A), fruit-derived dietary fiber and / or celluloses as component (B), and agar, psyllium seed gum, and gum arabic as component (C) falls within the range described in [1.] above.

[0091] [4-2-1. Flavor release improver for liquid foods (embodiment 1)] The present invention relates to a flavor release improver for liquid foods, characterized in that it contains (B) fruit-derived dietary fiber and / or celluloses, and (C) one or more types selected from the group consisting of agar, psyllium seed gum, and gum arabic, in which the liquid food contains (A) one or more types selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches.

[0092] Examples of ingredients used in the flavor release improver for liquid foods according to the present invention and examples of liquid foods are as described in [1.] above.

[0093] The form of the flavor release improver for liquid foods according to the present invention and the contents of the ingredients used are as described above in [4-1-1.].

[0094] [4-2-2. Flavor release improver for liquid foods (Aspect 2)] The present invention relates to a flavor release improver for liquid foods, which contains the following components (A) to (C): (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches; (B) fruit-derived dietary fiber and / or cellulose; (C) One or more selected from the group consisting of agar, psyllium seed gum, and gum arabic.

[0095] Examples of ingredients used in the flavor release improver for liquid foods according to the present invention and examples of liquid foods are as described in [1.] above.

[0096] The form of the flavor release improver for liquid foods according to the present invention and the contents of the components used are as described above in [4-1-2.]. EXAMPLES

[0097] The present invention will be described in more detail below using examples. However, these examples do not limit the present invention. In the examples, "parts" and "%" mean "parts by mass" and "% by mass", respectively. In addition, the "*" mark in the text indicates that the product is manufactured by San-Ei Gen F.F.I. Co., Ltd., and the "※" mark in the text indicates that the product is a registered trademark of San-Ei Gen F.F.I. Co., Ltd.

[0098] [Test Example 1. Sauce-like seasoning 1] A sauce-like seasoning was prepared based on the recipes in Tables 1 and 2. Specifically, fructose glucose liquid sugar and polysaccharides were added to water and stirred at 85°C for 10 minutes. The remaining ingredients were then added and stirred for an additional 5 minutes. The mixture was then poured into a heat-resistant container, sterilized at 85°C for 30 minutes, and cooled at 5°C to obtain a sauce-like seasoning (oil and fat content: 0.26%). The fruit-derived dietary fiber used was dietary fiber derived from lemons and / or limes (soluble dietary fiber content: 22%, water-insoluble dietary fiber content: 78%).

[0099] (Sensory evaluation test) The obtained sauce-like seasoning was adjusted to 20°C, and a blind sensory evaluation of texture and flavor release was conducted by five panelists (A-E) who routinely evaluate texture. For each evaluation item, a control example containing xanthan gum, guar gum, modified starch, and fruit-derived dietary fiber as polysaccharides was set as the standard (score 2), and a four-level evaluation of 4>3>2>1 was conducted according to the degree of goodness. The specific evaluation criteria are as follows. In addition, when conducting the sensory evaluation, the entire panel discussed and refined the characteristics of each evaluation item so that each panelist had a common understanding of the evaluation criteria.

[0100] Evaluation criteria for "texture" 4: Compared to the control example, there is no slime or stickiness. 3: Compared to the control example, the sliminess and stickiness are reduced. 2: Control example (standard) 1: More slimy and sticky than the control example.

[0101] "Flavor Release" Evaluation Criteria 4: Very good flavor release compared to the control. 3: Better flavor release than the control. 2: Control example (standard) 1: Poor flavor release compared to control. The results are shown in Table 3.

[0102] [Table 1]

[0103] [Table 2]

[0104] [Table 3]

[0105] Compared to the control examples, Example 1-1 further containing agar, Example 1-2 further containing psyllium seed gum, and Example 1-3 further containing gum arabic had reduced sliminess and stickiness and had good melt-in-the-mouth texture. Furthermore, compared to the control examples, Example 1-1 further containing agar, and Example 1-2 further containing psyllium seed gum, exhibited good flavor release. Furthermore, the same effect was obtained even when the timing of adding the polysaccharide components (A) to (C) in Example 1-1 was changed. Specifically, the melting in the mouth and flavor release were both good even when only the component (A) was first stirred and mixed with water and high fructose glucose liquid sugar, and then the remaining components (B) and (C) were added and stirred and mixed. In addition, in a formulation that contained processed starch, xanthan gum, guar gum, and lambda carrageenan as component (A), and fruit-derived dietary fiber as component (B), but did not contain component (C), both the melting in the mouth and the flavor release were unfavorable. Furthermore, in a formulation in which components (A) and (B) were the same as those in Table 2, and which contained pullulan instead of component (C), both the melting in the mouth and the flavor release were unfavorable.

[0106] [Test Example 2. Ankake Anko] Based on the recipe in Table 4, a thickened paste was prepared. Specifically, starch syrup and polysaccharides were added to water and stirred at 85°C for 10 minutes. The remaining ingredients were then added and stirred for an additional 5 minutes. The mixture was then filled into a heat-resistant container, sterilized at 85°C for 30 minutes, and cooled to 5°C to obtain a thickened paste (oil and fat content: 4.6%). The same fruit-derived dietary fiber was used as in Test Example 1.

[0107] (Sensory evaluation test) The obtained thickened sauce was subjected to a sensory evaluation of the texture in the same manner as in Test Example 1. The results are shown in Table 5.

[0108] (Oil separation evaluation test) The obtained thickened sauce was left to stand at 20° C. for 3 days, after which the degree of oil separation was visually confirmed and evaluated. The results are shown in Table 6.

[0109] [Table 4]

[0110] [Table 5]

[0111] [Table 6]

[0112] The control example containing xanthan gum, guar gum and modified starch had a slimy, sticky and heavy texture at 20° C. and a slightly slimy texture at 80° C., both of which did not melt easily in the mouth. On the other hand, Example 2-1, which further contained fruit-derived dietary fiber and agar, had a good melt-in-the-mouth texture at both 20° C. and 80° C.

[0113] In addition, when the obtained thickened sauce was allowed to stand at 20° C., oil separation was observed after 3 days in the control example, whereas in Example 2-1, no oil separation was observed even after 3 days, and oil separation was suppressed.

[0114] [Test Example 3. Sauce-like seasoning 2] Sauce-like seasonings (oil and fat content: 0.26%) were prepared based on the recipes in Tables 7 to 11. The specific procedures were the same as in Test Example 1. The fruit-derived dietary fiber used was dietary fiber derived from lemons and / or limes (soluble dietary fiber content: 22%, water-insoluble dietary fiber content: 78%).

[0115] (Sensory evaluation test) The resulting sauce-like seasoning was adjusted to 20°C and subjected to a blind sensory evaluation of the texture.

[0116] [Table 7]

[0117] [Table 8]

[0118] [Table 9]

[0119] [Table 10]

[0120] [Table 11]

[0121] In addition to the fruit-derived dietary fiber and agar, in all of the following formulations, sliminess and stickiness were reduced and the melt-in-the-mouth texture was good compared to the formulations not containing agar: Examples 3-1 to 3-2 containing modified starch as component (A), Examples 3-3 to 3-5 containing xanthan gum as component (A), Examples 3-6 to 3-8 containing guar gum as component (A), Examples 3-9 to 3-11 containing locust bean gum as component (A), Examples 3-12 to 14 containing tamarind seed as component (A), Examples 3-15 to 16 containing deacylated gellan gum as component (A), Examples 3-17 to 18 containing native gellan gum as component (A), Examples 3-19 to 20 containing pectin as component (A), Examples 3-21 to 23 containing λ-carrageenan as component (A), Examples 3-24 to 25 containing ι-carrageenan as component (A), and Examples 3-26 to 27 containing κ-carrageenan as component (A). Additionally, all of them had better flavor release than the formulations that did not contain agar.

[0122] [Test Example 4. Sauce-like seasoning 3] Sauce-like seasonings (oil and fat content 0.26%) were prepared based on the recipes in Tables 12 and 13. The specific procedures were the same as in Test Example 1. The fruit-derived dietary fibers used in this Test Example were derived from oranges (dietary fiber content 60%), oranges, grapefruits and lemons (dietary fiber content 56%), and apples (dietary fiber content 55%).

[0123] (Sensory evaluation test) The resulting sauce-like seasoning was adjusted to 20°C and subjected to a blind sensory evaluation of the texture.

[0124] [Table 12]

[0125] [Table 13]

[0126] In comparison with the control, Example 1-1 and Examples 4-1 to 4-3 further containing agar had reduced sliminess and stickiness, and had good melting in the mouth. In addition, in comparison with the control, Example 1-1 and Examples 4-1 to 4-3 further containing agar had good flavor release. In addition, there was no difference in texture and flavor release due to the difference in fruit-derived dietary fiber.

[0127] [Test Example 5. Sauce-like seasoning 4] Sauce-like seasonings (oil and fat content: 0.26%) were prepared based on the recipes in Tables 14 to 16. The specific procedures were the same as in Test Example 1. The fruit-derived dietary fiber used was dietary fiber derived from lemons and / or limes (soluble dietary fiber content: 22%, water-insoluble dietary fiber content: 78%).

[0128] (Sensory evaluation test) The obtained sauce-like seasoning was adjusted to 20°C and subjected to a blind sensory evaluation of the texture according to the following evaluation criteria.

[0129] Evaluation criteria for "texture" ◎: Very good compared to the control 〇: Better than the control ×: Control example (criteria: poor) The results are shown in Table 15.

[0130] [Table 14]

[0131] [Table 15]

[0132] [Table 16]

[0133] In comparison with the control, Examples 5-1 to 5-9 containing components (B) and (C) were less slimy and sticky, and had good or very good textures. Also, in comparison with the control, Examples 5-1 to 5-9 had good flavor release.

[0134] [Test Example 6. Sauce-like seasoning 5] Sauce-like seasonings (oil and fat content: 0.26%) were prepared based on the recipes in Tables 17 and 18. The specific procedures were the same as in Test Example 1. The fruit-derived dietary fiber used was dietary fiber derived from lemons and / or limes (soluble dietary fiber content: 22%, water-insoluble dietary fiber content: 78%).

[0135] [Table 17]

[0136] [Table 18]

[0137] The sauce-like seasoning prepared in Example 6-1 was less slimy and sticky than the control, had a good melt-in-the-mouth feel, and also had a good flavor release.

[0138] [Test Example 7-1. Yakiniku sauce] Yakiniku sauce was prepared based on the recipes in Tables 19 and 20. Specifically, polysaccharides were added to water and stirred at 80°C for 10 minutes. The remaining ingredients were then added and stirred for another 5 minutes. The mixture was then filled into a heat-resistant container, sterilized at 85°C for 30 minutes, and cooled at 5°C to obtain yakiniku sauce (oil and fat content 0.2007%).

[0139] (Sensory evaluation test) The resulting yakiniku sauce was adjusted to 20°C, and a blind sensory evaluation of texture and flavor release was conducted by three panelists (A to C) who routinely evaluate texture. For each evaluation item, a control example containing xanthan gum as a polysaccharide was set as the standard (score 2), and a four-level evaluation was conducted according to the degree of goodness, from 4>3>2>1. The specific evaluation criteria are as follows. When conducting the sensory evaluation, the entire panel discussed and refined the characteristics of each evaluation item, so that each panelist had a common understanding of the evaluation criteria.

[0140] Evaluation criteria for "texture" 4: Compared to the control example, there is no slime or stickiness. 3: Compared to the control example, the sliminess and stickiness are reduced. 2: Control example (standard) 1: More slimy and sticky than the control example.

[0141] "Flavor Release" Evaluation Criteria 4: Very good flavor release compared to the control. 3: Better flavor release than the control. 2: Control example (standard) 1: Poor flavor release compared to control. The results are shown in Table 21.

[0142] [Table 19]

[0143] [Table 20] Fermented cellulose preparation (Note 1): Preparation containing 14% fermented cellulose and 4.7% sodium carboxymethylcellulose Microcrystalline cellulose preparation (Note 2): Preparation containing 73% microcrystalline cellulose and 5% sodium carboxymethylcellulose

[0144] [Table 21]

[0145] In comparison with the control, Examples 7-1-1 to 7-1-3, which contained cellulose as the (B) component and agar as the (C) component, were less slimy and sticky, and had a good melting in the mouth. Specifically, Example 7-1-1, which used a fermented cellulose preparation as the (B) component, and Example 7-1-2, which contained a microcrystalline cellulose preparation as the (B) component, were less slimy and sticky, and had a very good melting in the mouth, compared with the control. Example 7-1-3, which contained sodium carboxymethylcellulose as the (B) component, was less slimy and sticky, and had a good melting in the mouth, compared with the control. Moreover, compared to the control, Examples 7-1-1 to 7-1-3, which contained cellulose as component (B) and agar as component (C), showed good flavor release. Specifically, Example 7-1-1, which contained a fermented cellulose preparation as component (B), and Example 7-1-2, which contained a microcrystalline cellulose preparation as component (B), showed very good flavor release compared to the control. Example 7-1-3, which contained sodium carboxymethylcellulose as component (B), showed good flavor release compared to the control. In addition, in Examples 7-1-1 to 7-1-3, a comparison was made with a formulation in which only agar was omitted from each Example. As a result, it was confirmed that in all of Examples 7-1-1 to 7-1-3, the melting in the mouth and flavor release were improved compared to the formulation in which only agar was omitted.

[0146] [Test Example 7-2. Yakiniku sauce] A yakiniku sauce was prepared (oil and fat content: 0.2007%) based on the recipes in Tables 19 and 22. The specific procedure was the same as in Test Example 7-1.

[0147] [Table 22]

[0148] Compared with the control example, Examples 7-2-1 and 7-2-2, which contained the fermented cellulose preparation, showed good melting in the mouth and flavor release.

[0149] [Test Example 8. Shrimp Chili Sauce] (Recipe for shrimp chili sauce) A shrimp chili sauce was prepared based on the recipe in Table 23. Specifically, polysaccharides were added to water and stirred at 85°C for 10 minutes. The remaining ingredients were then added, and the mixture was hot-packed in a heat-resistant container at 90°C and cooled to 5°C to obtain a shrimp chili sauce (oil and fat content: 10.486%). The same fruit-derived dietary fiber as in Test Example 1 was used.

[0150] (Recipe for shrimp with chili sauce) First, the frozen peeled shrimp were thawed, and the moisture was thoroughly wiped off with kitchen paper, and then 5% of the total amount of shrimp was sprinkled with potato starch. Next, 15g of salad oil was added to a frying pan, heated over medium heat, and the shrimp was added and fried for 5 minutes, then transferred to a container to remove the heat. After that, 20g of fried shrimp and 60g of chili sauce were packed into a heat-resistant bag, and heated at 90℃ for 10 minutes to obtain shrimp with chili sauce. The shrimp was then quickly frozen at -40℃ and stored.

[0151] [Table 23]

[0152] The chili shrimp sauce prepared in Example 8-1 was less slimy and sticky than the control, and had a good melt-in-the-mouth texture.Furthermore, the flavor release was also good.

[0153] [Test Example 9. Seasoning for stir-fried bean sprouts] (How to make seasoning for stir-fried bean sprouts) A seasoning liquid for stir-fried bean sprouts was prepared based on the recipe in Table 24. Specifically, polysaccharides were added to water and stirred at 85°C for 10 minutes. The remaining ingredients were then added and stirred for an additional 5 minutes. After that, the mixture was hot-packed in a heat-resistant container at 85°C and cooled to room temperature to obtain a seasoning liquid for stir-fried bean sprouts (oil and fat content 0%). The same fruit-derived dietary fiber was used as in Test Example 1.

[0154] (Stir-fried bean sprouts method) First, the bean sprouts and seasoning liquid for stir-frying were mixed in a ratio of 8:2. Then, after stir-frying them for 2 minutes over medium heat, they were transferred to a container to remove the heat and obtain stir-fried bean sprouts. Then, they were stored at 5°C.

[0155] [Table 24]

[0156] The seasoning liquid for stir-fried bean sprouts prepared in Example 9-1 was less slimy and sticky than the control, and had a good melt-in-the-mouth texture.Furthermore, the flavor release was also good.

[0157] [Test Example 10. Ginger pork sauce] (How to make ginger pork sauce) A sauce for ginger pork was prepared based on the recipe in Table 25. Specifically, fructose glucose liquid sugar and polysaccharides were added to water and stirred at 85°C for 10 minutes. The remaining ingredients were then added and stirred for an additional 5 minutes. The mixture was then poured into a heat-resistant container and sterilized at 85°C for 30 minutes, and cooled to room temperature to obtain a sauce for ginger pork (oil and fat content: 0.0005%). The same fruit-derived dietary fiber was used as in Test Example 1.

[0158] (How to make ginger pork) First, 100g of pork loin and 50g of the ginger pork sauce prepared by the above method were put into a bag, mixed well, and stored in the refrigerator for one day. Then, the pork loin prepared the day before was placed in a frying pan before heating, and heated over medium heat for 3 minutes and 30 seconds. After that, it was transferred to a container and cooled.

[0159] [Table 25]

[0160] The ginger pork sauce prepared in Example 10-1 was less slimy and sticky than the control, and had a good melt-in-the-mouth texture.Furthermore, the flavor release was also good.

[0161] [Test Example 11. Meat sauce] (Method of making meat sauce) Meat sauce was prepared according to the recipe in Table 26. Specifically, sugar and polysaccharides were added to water and stirred at 85°C for 10 minutes. The remaining ingredients were then added and stirred for another 5 minutes. The mixture was then packed into a heat-resistant bag and retort-sterilized at 121°C for 20 minutes, and cooled to room temperature to obtain meat sauce (oil content 4.1505%).

[0162] [Table 26]

[0163] The meat sauce prepared in Example 11-1 was less slimy and sticky than the control, and had a good melt-in-the-mouth texture.Furthermore, the flavor release was also good.

Claims

1. A liquid food comprising the following (A) to (C): (A) one or more selected from the group consisting of xanthan gum, guar gum, tamarind seed gum, carrageenan, and pectin; (B) Fruit-derived dietary fiber (C) agar and gum arabic; The total content of the component (A) is 0.025 to 0.95% by mass, The content of the (B) component is 0.0025 to 0.5 mass %, and A liquid food having a content of the (C) component of 0.001-0.5% by mass.

2. A method for producing a liquid food, comprising the steps of: (A) adding the following (A) to (C) to a liquid food; (A) one or more selected from the group consisting of xanthan gum, guar gum, tamarind seed gum, carrageenan, and pectin; (B) Fruit-derived dietary fiber (C) Agar and gum arabic In the step, the component (A) is contained in the liquid food so that the total content of the component (A) in the liquid food is 0.025 to 0.95% by mass, The (B) component is contained in the liquid food so that the content of the (B) component in the liquid food is 0.0025 to 0.5% by mass; and The method comprises adding the component (C) to the liquid food so that the content of the component (C) in the liquid food is 0.001 to 0.5% by mass.

3. A method for improving the texture of a liquid food containing one or more components selected from the group consisting of (A) xanthan gum, guar gum, tamarind seed gum, carrageenan, and pectin in a total content of 0.025-0.95% by mass, the method comprising the steps of: adding (B) fruit-derived dietary fiber to the liquid food such that the content of component (B) in the liquid food is 0.0025-0.5% by mass; and adding (C) agar and gum arabic such that the content of component (C) in the liquid food is 0.001-0.5% by mass.

4. A texture improver for liquid foods, comprising (B) fruit-derived dietary fiber, and (C) agar and gum arabic, The liquid food contains (A) one or more selected from the group consisting of xanthan gum, guar gum, tamarind seed gum, carrageenan, and pectin in a total content of 0.025-0.95% by mass, The texture improver is added to a liquid food so that the contents of the component (B) and the component (C) in the liquid food fall within the following ranges: The content of the component (B) in the liquid food is 0.0025 to 0.5% by mass. The content of the component (C) in the liquid food is 0.001 to 0.5 mass %.

5. An agent for imparting viscosity and improving texture to liquid foods, comprising the following (A) to (C): (A) one or more selected from the group consisting of xanthan gum, guar gum, tamarind seed gum, carrageenan, and pectin; (B) Fruit-derived dietary fiber (C) agar and gum arabic; an agent which is added to a liquid food so that the contents of the (A) component, the (B) component, and the (C) component in the liquid food are in the following ranges; The total content of the component (A) in the liquid food is 0.025 to 0.95% by mass The content of the component (B) in the liquid food is 0.0025 to 0.5% by mass. The content of the component (C) in the liquid food is 0.001 to 0.5 mass %.

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