Food composition, and method for producing the food composition
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- AOHATA
- Filing Date
- 2022-02-16
- Publication Date
- 2026-06-17
AI Technical Summary
【0009】 本発明の一態様によれば、低pHであり、かつ、タンニン酸を含んでいても、寒天によって粘性を高めたり、ゲル化させたりし易くすることができる。その結果の一態様として、低pHであり、かつ、タンニン酸を含んでいても、寒天によって粘性が高められたり、ゲル化したりした食品組成物を提供できる。
Smart Images
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Abstract
Claims
1. A food composition, The pH is between 2.6 and 4.0, and it contains agar, tannic acid, and at least one protein from among plant protein and milk protein. The mass of tannic acid per 100 g of the food composition is 50 mg or more and 800 mg or less. The amount of the protein relative to 100 parts by mass of the tannic acid is 53 parts by mass or more and 2650 parts by mass or less. Food composition.
2. The food composition according to claim 1, wherein the pH is 2.8 or higher and 4.0 or lower, and the amount of protein per 100 parts by mass of tannic acid is 133 parts by mass or higher and 2650 parts by mass or lower.
3. The food composition according to claim 1, wherein the pH is 2.8 or higher and 4.0 or lower, and the amount of protein per 100 parts by mass of tannic acid is 212 parts by mass or higher and 2650 parts by mass or lower.
4. The food composition according to any one of claims 1 to 3, wherein the protein is soy protein.
5. The food composition according to claim 4, comprising soy milk to contain the soy protein.
6. A method for producing a food composition, Agar, tannic acid, and at least one protein from among plant protein and milk protein are mixed together. pH 2.6 or more and 4.0 or less, The mass of tannic acid per 100g of the food composition is 50mg or more and 800mg or less. The amount of the protein per 100 parts by mass of tannic acid is 53 parts by mass or more and 2650 parts by mass or less. A method for producing a food composition, for obtaining the food composition.