JP2010263877A - New use of cress seed extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide various new uses based on the characteristics of a cress seed extract. <P>SOLUTION: The uses as an edible composition physical property-improving agent of the cress seed extract are provided, in detail, uses as a heat resistant imparting agent, a frozen composition thickening stabilizer, an acid composition thickener, a high concentration salt-containing composition thickener, a dispersion stabilizer, a starch composition quality improver, a water retention improver, a liquidity improver of a liquid composition, a texture improver, and an emulsification stabilizer. The physical property-improving agent as a thickener composition contains the cress seed extract, and galactomannan and/or glucomannan. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to various new uses based on the characteristics of cress seed extract.

  Conventionally, various food hydrocolloids are used to improve food quality, for example, to improve physical properties such as thickening, gelation, stability, dispersibility, emulsification and foaming, and to strengthen dietary fiber. Is used. The food hydrocolloid refers to proteins and polysaccharides having a particle size of about 1 μm or less that are present in foods using water as a dispersion medium. Food hydrocolloids have unique physical properties and are not only useful as food materials themselves, but also have the effect of improving the physical properties and functionality of foods when added in small amounts to other foods. There is a close relationship between texture (texture), which is one of the factors governing the deliciousness of food, and food properties. Food hydrocolloids that can control food properties are also called texture modifiers. . Recently, food hydrocolloids have been widely used for the purpose of improving the hardness and over the throat of foods for people with difficulty in chewing and swallowing, and their uses are expanding.

  Among food hydrocolloids, food polysaccharides have various origins and have various functions. The sources of food polysaccharides include seeds, rhizomes, sap, fruits, seaweeds, microorganisms, etc., and representative substances are guar gum, tara gum, locust bean gum, water-soluble hemicellulose, tamarind seed gum, and psyllium. Seed gum is konjac flour, glucomannan and starch in rhizomes, gum arabic, tragacanth gum, caraya gum and gati gum in sap, pectin in fruits, agar, carrageenan, alginic acid and alginate in seaweed, xanthan gum in microorganisms , Gellan gum, pullulan, curdlan and the like.

  In order to meet diversifying needs, food hydrocolloids having excellent functionality such as heat resistance, freezing resistance, acid resistance, and salt resistance have been demanded. As a method for meeting these demands, a method has been considered in which a plurality of food hydrocolloids having different functionalities are used in combination to solve by complementary and synergistic effects. For example, effects such as an increase in gel strength and a decrease in water separation by a combination of xanthan gum and guar gum, xanthan gum and locust bean gum, xanthan gum and glucomannan are known (Non-patent Document 1). However, in order to meet the diversifying needs of the market, new materials having higher functionality are required.

  An extract obtained by hot water extraction from mucus existing around the seeds of Garden Cress (scientific name: Lepiduim Sativum) (hereinafter referred to as “cresse seed extract”) is L-arabinose, D-galactose, D-glucose. , D-fructose, L-rhamnose, D-galacturonic acid and other polysaccharides composed of various sugars are the main components (Non-Patent Paper 2). An aqueous solution of cress seed extract has a high viscosity and is expected to be used as a thickener or a texture improving agent for foods. No examples of use in oral compositions are found in both patent and non-patent literature.

Food polysaccharide Knowledge of emulsification, thickening and gelation Naomichi Okazaki, Norio Sano, Yuki Shobo (2001) Biochemical Journal 29 (1935) pp. 2477-2485 Kenneth, Belley

  The present invention has been developed in view of such circumstances, and an object of the present invention is to provide a novel use of cress seed extract, particularly in edible compositions such as foods, beverages, and pharmaceuticals.

In light of the above-mentioned problems of the prior art, the present inventors have conducted extensive research mainly on the basic properties of cress seed extract, and the cress seed extract has the following properties compared to conventional food hydrocolloids: Found it to be excellent.
(1) Heat resistance (2) Freezing resistance (3) Acid resistance (4) Salt resistance (5) Dispersion stability (6) Fluidity improvement (rheologically solid properties are strong)
(7) Solubility in water (especially at normal temperature)
(8) Stability of viscosity expression (expresses a constant viscosity regardless of liquidity)
(9) Emulsification stability

  Based on these findings, the present inventors are able to prepare a multifunctional thickener composition by using a cress seed extract, and target functions that could not be realized with conventional food hydrocolloids. The present invention was developed after confirming that it can be applied to the composition.

  That is, the present invention relates to a cress seed extract, a thickener composition containing the cress seed extract, and its use in an edible composition. Specifically, various properties of thickener composition including cress seed extract and cress seed extract, especially improvement of physical properties of edible composition (mainly heat resistance, freezing resistance, acid resistance, salt resistance, dispersion) Stability, aging resistance, water retention, fluidity, texture, and emulsion stability).

Specifically, the present invention provides a novel use related to the edible composition and oral composition of the cress seed extract described below.
Item 1. A physical property improver for an edible composition comprising a cress seed extract.
Item 2. Item 2. The physical property improving agent according to Item 1, which is a heat resistance imparting agent.
Item 3. Item 2. The physical property improver according to Item 1, which is a thickening stabilizer for a frozen composition.
Item 4. Item 2. The physical property improver according to Item 1, which is a thickener for an acidic composition.
Item 5. Item 2. The physical property improver according to Item 1, which is a thickener for a high-concentration salt-containing composition.
Item 6. Item 2. The physical property improver according to Item 1, which is a dispersion stabilizer.
Item 7. Item 2. The physical property improver according to Item 1, which is a quality improver for starch-containing compositions.
Item 8. Item 2. The physical property improver according to Item 1, which is a water retention improver.
Item 9. Item 2. The physical property improving agent according to Item 1, which is a fluidity improving agent for a liquid composition.
Item 10. Item 2. The property improving agent according to Item 1, which is a texture improving agent.
Item 11. Item 2. The physical property improver according to Item 1, which is an emulsion stabilizer.
Item 12. An edible composition comprising a cress seed extract.
Item 13. Item 13. The edible composition according to Item 12, comprising cress seed extract in a proportion of 0.02 to 15% by mass.
Item 14. A method for improving or improving physical properties of an edible composition, comprising adding a cress seed extract.
Item 15. The physical property of the edible composition to be modified or improved is heat resistance, freezing resistance, acid resistance, salt resistance, dispersion stability, aging resistance, water retention, fluidity, texture, or emulsion stability 14. A method for improving or improving physical properties according to 13.
Item 16. A thickener composition comprising cress seed extract and galactomannan and / or glucomannan.

  According to the present invention, various thickener compositions having an effect of improving physical properties of an edible composition can be provided. Specifically, by adding a thickener composition containing cress seed extract to the edible composition, the edible composition is heat resistant, freezing resistant, acid resistant, salt resistant, dispersion stable, anti-aging. Property and emulsion stability can be imparted, and the water retention, fluidity and texture of the edible composition can be improved.

  The present invention relates to a physical property improving agent for an edible composition characterized by containing a cress seed extract. The cress seed extract is an extract obtained by water-extracting mucus present around the seeds of cruciferous plants called garden cress, water cress, pepper cress, or cucumber grass (scientific name: Lepiduim Sativum), and It is a general term for purified products obtained by purifying it with alcohol or the like. Cress seed extract has an average molecular weight of about 500,000 consisting of various sugars such as L-arabinose, D-galactose, D-glucose, D-fructose, D-mannose, L-rhamnose, D-galacturonic acid, D-glucuronic acid, etc. The main component is Da polysaccharide, and the other components include a small amount of protein, lipid and the like.

  The physical property improving agent of the present invention is desirably added so that the cress seed extract is contained in the edible composition in an amount of 0.02 to 15% by mass. If the content concentration is lower than 0.02% by mass, sufficient reforming and improving effects cannot be exhibited. On the other hand, even if added by 15% by mass or more, no further effect can be expected. This is because work efficiency decreases. In addition, other polysaccharides and the like can be used in combination with the physical property modifier of the present invention as long as the effect of the cress seed extract is not hindered.

The physical property improving agent of the present invention may be used in any form such as a tablet, granule, powder, liquid, or paste.
Hereinafter, the functions of the physical property improving agent of the present invention will be described.

(1) Heat resistance imparting agent (thickener used in edible compositions that undergo severe heat treatment such as retort sterilization)
The present invention relates to a heat resistance-imparting agent containing the cress seed extract. By adding a heat resistance imparting agent containing cress seed extract to a composition, particularly an edible composition, the present invention can be applied to severe sterilization conditions such as retort sterilization and UHT (ultra high temperature short time sterilization) and heating. It is characterized in that an edible composition article having little stability of viscosity and high stability of physical properties and texture is obtained even when it is manufactured in a process including treatment, with little fluctuation in viscosity, and aggregation and separation of the content components do not occur. .

  That is, the present invention provides a use of a cress seed extract as a heat resistance imparting agent, and a composition having improved heat resistance by containing the heat resistance imparting agent, particularly an edible composition. is there.

  Retort sterilization (heat pressure sterilization) is sterilization performed using steam or pressurized hot water during heating, and the apparatus can be broadly classified into a batch type and a continuous type, and the batch type is frequently used. Depending on the type of heating medium, the batch type includes a steam type that uses heated steam and a hot water type that uses pressurized heated water. The current mainstream is hydrothermal. Various types according to productivity and contents, such as a stationary type in which a sealed container filled with an edible composition is fixed in a retort kettle, and a rotary type that rotates to reduce time and heat unevenness Is used. In this invention, 120-130 degreeC and 20-40 minutes can be mentioned as retort sterilization conditions used widely, for example.

  UHT (ultra high temperature) sterilization is ultra high temperature sterilization, and is sterilization performed at a high temperature of 120 ° C. or higher and about 120 to 150 ° C. The sterilization using the UHT sterilizer includes an indirect heating method and a direct heating method. Indirect heating methods include plate heat exchange, tubular heat exchange, scraping heat exchange, etc. Direct heating methods include a method of blowing pressurized steam into the product (injection type) and steam filling. There is an infusion type that injects a product into a container. In the present invention, examples of commonly used UHT sterilization conditions include 140 ° C. and 30 to 60 seconds.

  By adding the thickener (physical property improving agent) of the present invention to the composition, even if retort sterilization or UHT sterilization is performed, the viscosity does not fluctuate little, and the content components do not agglomerate or separate, etc. And a composition having high texture stability. Therefore, it is particularly useful for compositions that undergo severe heat treatment such as heat sterilization. Examples of such compositions, particularly edible compositions, include retort curry, retort stew, and canned soup.

  The heat resistance imparting agent is 0.02 to 15% by mass, preferably 0.1 to 5% by mass, more preferably 0.2 to 0.1% by mass of the cress seed extract with respect to the total mass (100% by mass) of the composition. It is preferable to add 3% by mass.

(2) Thickener for frozen composition TECHNICAL FIELD This invention contains the said cress seed extract, It is related with the thickener for frozen compositions characterized by the above-mentioned. By adding a thickener for a frozen composition containing a cress seed extract to a composition, particularly an edible composition, the present invention maintains the texture and shape retention before freezing even after freezing and thawing. It is characterized in that an edible composition that does not cause water separation and has high physical properties and high texture stability can be obtained. That is, the present invention relates to the use of a cress seed extract as a freezing resistance imparting agent, and a frozen composition having improved freezing resistance by containing the freezing resistance imparting agent, particularly a frozen edible composition. Is to provide.

  Examples of such compositions, particularly edible compositions, include frozen side dishes (dumplings, croquettes, hamburgers, fried shrimp, tonkatsu, etc.) and frozen sauces.

  As for the thickener for frozen compositions of this invention, a cress seed extract is 0.02-15 mass% with respect to the composition total mass (100 mass%), Preferably it is 0.05-5 mass%, More preferably Is preferably added in an amount of 0.1 to 3% by mass.

  In the frozen composition prepared according to the present invention, the water content contained therein is hardly changed by freezing and thawing. For this reason, the concentration (for example, sugar concentration) of the components contained therein does not change, and those components cannot be completely dissolved by freezing and thawing, and are hardly precipitated.

  Furthermore, the freezing method and the thawing method are not particularly limited, and ordinary methods such as a method of freezing such a composition in a freezer at −18 ° C., a method of standing at room temperature or rapidly thawing in a microwave oven are widely used. be able to.

(3) Thickener for acidic composition TECHNICAL FIELD This invention relates to the thickener for acidic composition characterized by containing the said cress seed extract. When food hydrocolloid is added to an acidic solution for the purpose of imparting viscosity, there are problems such as a decrease in viscosity over time and aggregation and separation of content components. By adding the thickener of the present invention to a composition, particularly an edible composition, there is no deterioration in viscosity over time or aggregation / separation of content components even in an acidic region, and physical properties and texture stability are high. A composition can be prepared.

  That is, the present invention provides a use of a cress seed extract as an acid resistance-imparting agent, and an acid composition improved in acid resistance by containing the acid resistance imparting agent, particularly an acid edible composition. Is.

  Among them, the cress seed extract used in the present invention exhibits a good modification and improvement effect on an acidic edible composition exhibiting a liquid property of pH 2.5 to 5, preferably about pH 3 to 4.

  Examples of such compositions, particularly edible compositions, include carbonated and slightly carbonated drinks such as ramune drinks and sparkling wine, and fruit juice drinks such as orange juice and grapefruit juice.

  As for the thickener for acidic compositions of this invention, a cress seed extract is 0.02-15 mass% with respect to the composition total mass (100 mass%), Preferably it is 0.05-5 mass%, More preferably Is preferably added in an amount of 0.1 to 3% by mass.

(4) Thickener for high-concentration salt-containing composition TECHNICAL FIELD This invention relates to the thickener for high-concentration salt-containing composition characterized by containing the said cress seed extract. Conventionally, when a food hydrocolloid is added to a solution containing a high concentration of salt such as salt for the purpose of imparting viscosity, there have been problems such as a decrease in viscosity due to a salting-out effect and aggregation or separation of content components. However, by adding the thickener of the present invention to a test composition, particularly an edible composition, viscosity reduction and content aggregation and separation do not occur even under a high salt concentration. A high composition can be prepared.

  That is, the present invention relates to the use of cress seed extract as a salt tolerance-imparting agent, as well as a high-concentration salt-containing composition, particularly a high-concentration salinity-containing composition, in which salt tolerance is improved by containing the salt-resistance imparting agent. An edible composition is provided.

  The thickener for a high-concentration salt-containing composition of the present invention is 1 to 30% by mass, preferably 5 to 20% by mass, based on the total mass (100%) of the composition. Exerts good effect. Such compositions, particularly edible compositions, for example, sauces such as salmon grilled sauce, sauce of mitarashi dumplings, sauce of grilled meat, salmon stewed with seaweed, simmered salmon roe, pickles such as kimchi, fukujin pickles, etc. Can be mentioned.

  The thickener for high-concentration salt-containing composition of the present invention is 0.02 to 15% by mass, preferably 0.05 to 5% by mass of cress seed extract with respect to the total mass (100% by mass) of the composition. More preferably, 0.1 to 3% by mass is added.

(5) Dispersion stabilizer This invention relates to the dispersion stabilizer characterized by containing the said cress seed extract. The present invention relates to the improvement and stabilization of the dispersibility of the solid phase component (dispersoid) in the liquid phase (dispersion medium) by the cress seed extract and the mixing of the immiscible solution in which the oil phase and the aqueous phase are mixed. Based on the improvement and stabilization effect of the property. That is, by adding cress seed extract, it is possible to maintain the dispersibility and homogeneity of the solids present in the liquid composition and to suppress separation of the liquid composition containing immiscible liquids. Thus, the homogeneity of the liquid component can be maintained. That is, the present invention provides a use of the cress seed extract as a dispersion stability, and a composition in which the dispersibility is improved and stabilized by containing the dispersion stability, particularly an edible composition. .

  The dispersion stabilizer of the present invention includes, for example, fiber components such as cocoa powder, matcha powder, calcium, vegetables and fruits, jelly grains, jelly pieces, protein components, sesame seeds, plastic beads, pigments, paints, and other solid components in an aqueous medium. Alternatively, it has an action of helping to quickly disperse in a medium in which a water-miscible organic solvent is mixed and preventing the aggregation and sedimentation thereof.

  In general, the aqueous component and the oily component are not miscible, and even if they are suspended by shaking or stirring, they are immediately separated. On the other hand, according to the dispersion stabilizer of the present invention, while maintaining the dispersibility and homogeneity of each component contained in the aqueous component stably, the aqueous component includes, for example, salad oil, olive oil, sesame oil and the like. Even when an oil component is blended, it is possible to uniformly mix the two by stirring with a homomixer or the like or emulsification with a homogenizer or the like, and to maintain the state stably. Therefore, the dispersion stability-imparting agent of the present invention helps the oily component to be easily mixed and suspended in the aqueous component, and further stabilizes the dispersed and suspended state, so that both components can be separated quickly. It has the effect | action which prevents that.

  Thus, the dispersion system targeted by the dispersion stabilizer of the present invention is not particularly limited as long as the dispersion medium is a liquid phase and the dispersoid is a solid phase or a liquid phase. For example, an edible composition or Examples include cosmetics.

  Specific examples of edible compositions include cocoa beverages, calcium-fortified beverages, green tea-containing beverages, beverages containing vegetables or fruit juice, soy milk beverages, jelly-containing beverages and shikoko drinks, corn soup, potage soup and egg soup Examples include soups such as miso soup, liquid seasonings such as dressing, sauce and sauce, frozen desserts such as popsicles and soft ice creams, and frozen dessert mixes.

  Examples of the cosmetics include liquid cosmetics such as hair cosmetics, facial cleansers, lotions, lotions, and the like, which contain solid or oily components as content components. For example, lotions containing pearl powder or gold powder, calamine lotions containing calamine powder, etc. need to be shaken at the time of use due to sedimentation of solids, and the content of solids increases as the product decreases due to use. There is a problem that the component composition is different at the beginning and end of use. However, according to the use of the dispersion stabilizer of the present invention, such a solid content can be uniformly dispersed in the liquid phase over a long period of time, and can be used up to the end with a uniform component composition.

  The amount of cress seed extract used in these dispersions is not particularly limited as long as the target dispersion is not gelled, and is appropriately selected according to the type and content components of the target dispersion. be able to. In order to prevent precipitation of solids present in the liquid phase and to stabilize the miscibility between liquid components, the cress seed extract is 0.02 to 15% by mass, preferably 0, based on 100% by mass of the dispersion. It is preferable to add 0.05 to 5% by mass, more preferably 0.1 to 3% by mass.

(6) Starch-containing composition quality improver (aging inhibitor)
The present invention relates to a quality improving agent (aging inhibitor) for a starch-containing composition characterized by containing the cress seed extract. By adding the physical property improving agent of the present invention to starch-containing compositions, particularly starch-containing food compositions, the pot dropping phenomenon and cracking are suppressed, and the texture is not moist but crisp. Can keep. That is, the present invention relates to the use of cress seed extract as an anti-aging agent, and a starch-containing composition, particularly an edible starch-containing composition, which has improved anti-aging properties by containing the anti-aging agent. It provides things.

  In the present invention, the starch-containing composition, particularly the starch-containing edible composition, is produced through a heat treatment process such as baking, steaming, and frying after mixing the main ingredients consisting of wheat flour, sugar, fat, whole egg and the like. Food. Specific examples include sponge cakes, chiffon cakes, castellas, cheesecakes, hot cakes, dorayaki peels, cookies, and donuts.

  In order to obtain such a physical property improving effect, the cress seed extract is 0.02 to 15% by mass, preferably 0.05 to 5% by mass, more preferably 100% by mass of flour used in the starch-containing composition. Is preferably added in an amount of 0.1 to 3% by mass.

(7) Water retention agent The present invention relates to a water retention agent characterized by containing the cress seed extract. By adding the water retention improver of the present invention to a composition, particularly an edible composition, so-called “water separation” is prevented from flowing out of the edible composition over time during refrigeration or room temperature storage. It is possible to suppress problems such as a decrease in content and a loss of texture or a change in taste. That is, the present invention provides a use of a cress seed extract as a water retention improver, and a composition having improved water retention by containing the water retention improver, particularly an edible composition. is there.

  The water retention improver of the present invention includes, for example, sausage, ham, pork cutlet, hamburger and other processed meat products, fillings used for meat buns, sandwiches, etc., kneaded seasonings such as kneaded wasabi, kneaded mustard, kneaded ginger, yogurt Dairy products, kimchi, pickles such as pickles, jams such as boiled strawberry, strawberry jam, marmalade, jelly such as wine jelly, coffee jelly, fruit jelly, noodles such as udon, buckwheat, pasta, Chinese noodles, etc. Can be used.

  The water retention improver of the present invention is 0.02 to 15% by mass, preferably 0.05 to 5% by mass, more preferably 0.05% to 5% by mass, based on the total mass (100% by mass) of the composition. It is preferable to add 0.1 to 3% by mass.

(8) Fluidity improver of liquid composition The present invention relates to a fluidity improver of a liquid composition characterized by containing the cress seed extract. By adding the fluidity improver of the present invention to a liquid composition, particularly a liquid edible composition, the fluidity of the edible composition can be modified from a liquid to a weak gel. That is, the present invention provides a use of a cress seed extract as a fluidity improver, and a liquid composition, particularly a liquid edible composition, obtained by modifying the fluidity by containing the fluidity improver. To do.

  Examples of the liquid edible composition include sauce and dressing, and can improve the paste (does not flow or sag) on the ingredients and can impart a short texture. In order to improve the shape retention, the cress seed extract is 0.02 to 15% by mass, preferably 0.05 to 5% by mass, more preferably the total mass (100% by mass) of the liquid composition. It is preferable to add 0.1 to 3% by mass.

(9) Texture improvement agent TECHNICAL FIELD This invention relates to the texture improvement agent characterized by containing the said cress seed extract. By adding the texture improving agent of the present invention to a composition, particularly an edible composition, for example, liquid foods such as soups and sauces and frozen desserts can be given a smooth texture, hamburger, Processed meat products such as dumplings can be given a juicy texture, and starch-containing foods such as cakes and donuts can be given a moist texture. Noodles such as pasta and Chinese noodles can be given a firm and smooth texture. That is, the present invention provides a use of cress seed extract as a texture improver, and a composition, particularly an edible composition, having improved texture by containing the texture improver. is there.

  In order to obtain such a texture improving effect, the cress seed extract is 0.02 to 15% by mass, preferably 0.05 to 5% by mass, more preferably based on the total mass (100% by mass) of the composition. It is preferable to add 0.1 to 3% by mass.

(10) Emulsion stabilizer The present invention relates to an emulsion stabilizer containing the cress seed extract. By adding the emulsion stabilizer of the present invention to a composition, particularly an edible composition, for example, an emulsified dressing or semi-solid dressing, specifically French dressing, salad dressing, salad creamy dressing, mayonnaise type dressing, etc. The emulsification stability of can be significantly improved. That is, the present invention provides a use of cress seed extract as an emulsion stabilizer and a composition, particularly an edible composition, in which the emulsified state is stabilized by containing the emulsion stabilizer.

  In order to obtain such an emulsion stabilizing effect, the cress seed extract is 0.05 to 1.00% by mass, preferably 0.10 to 0.40% by mass, with respect to the total mass (100% by mass) of the composition. More preferably, 0.20 to 0.30 mass% is added.

  The method for adding the physical property improving agent of the present invention to the edible composition is not particularly limited. For example, a conventionally known method such as a method of mixing with other powder raw materials in advance, a method of kneading, spraying or dipping is used. can do.

The edible composition targeted by the physical property improving agent of the present invention is not limited to the above-mentioned ones, for example, lactic acid bacteria beverages, soft drinks containing fruit juice, carbonated drinks, fruit juice drinks, vegetable juice drinks, tea drinks, Beverages such as ionic beverages, sports beverages, functional beverages, vitamin supplemented beverages, nutritionally balanced beverages, jelly beverages, and powdered beverages; puddings such as custard pudding, milk pudding, and pudding with fruit juice, jelly, bavaroa, and Desserts such as chewing gum, bubble gum, etc. (board gum, sugar-coated granule gum); in addition to coated chocolate such as marble chocolate, chocolate with flavors such as strawberry chocolate, blueberry chocolate, and melon chocolate Chocolates; soft candy (caramel, nougat, gummy candy ), Caramels such as toffee; sweets such as soft biscuits and soft cookies; dressings such as emulsification type dressings, separate dressings and non-oil dressings; sauces such as ketchup, sauce and sauce; strawberry Jams such as jams, blueberry jams, marmalades, apple jams, apricot jams, and preserves; fruit wines such as red wine; fruits for processing syrup-clad cherries, apricots, apples, strawberries; hams, sausages, and grilled pork Processed livestock products; fish ham, fish sausage, fish surimi, salmon, bamboo rings, hampen, fried satsuma, date rolls, and whale bacon; ,custard Creams such as ream, whipped cream, fermented cream, and sour cream, various soups such as consomme soup, potage soup, cream soup and Chinese soup, soups such as miso soup, fresh soup, stew, curry, and gratin; And processed foods.
In addition to these general foods, protein / phosphorus / potassium-adjusted foods, salt-adjusted foods, oil-and-fat-adjusted foods, intestinal foods, calcium / iron / vitamin-enriched foods, hypoallergenic foods, concentrated liquid foods, and mixer food , And special foods such as a kizami food, therapeutic foods, and foods for chewing / swallowing so-called tromi preparations.

(11) Thickener composition containing cress seed extract and galactomannan and / or glucomannan Further, the present invention is an increase characterized by containing cress seed extract and galactomannan and / or glucomannan. It relates to a viscous composition. The present invention is based on the phenomenon that viscosity increases synergistically without gelation by using galactomannan and / or glucomannan in combination with cress seed extract. It is possible to thicken a composition, particularly an edible composition, by adding a composition comprising a cress seed extract and galactomannan and / or glucomannan, and further contains galactomannan and / or glucomannan In the case of an edible composition using raw materials, only a cress seed extract can be added to increase the viscosity. That is, the present invention relates to a thickener composition containing a cress seed extract and galactomannan and / or glucomannan, and a composition comprising the thickener composition, particularly an edible composition. Is to provide.

  The thickener composition obtained in the present invention is useful when, for example, edible compositions such as beverages, confectionery, desserts and sauces are highly thickened without gelation.

  Hereinafter, the content of the present invention will be specifically described with reference to the following experimental examples and examples, but the present invention is not limited thereto. Unless otherwise stated, the unit is parts by mass, and those marked with an asterisk (*) are manufactured by San-Ei Gen FFI Co., Ltd., and those marked with an asterisk (*) are San-Eigen FFI shares. Indicates the registered trademark of the company.

Preparation Example 1: Preparation of cress seed extract 100 kg of cress seed was dispersed in 3000 L of ion-exchanged water adjusted to pH 10.0 with 0.1 M NaOH, and extracted at 35 ° C. for 15 minutes with stirring. The slurry-like gum phase was scraped off the seed surface. The gum phase was filtered and dried by standing at 60 ° C. for 18 hours. The obtained cress seeds were 646 g. The cress seed extract obtained as described above was pulverized by a mill, stored in a cool and dark place dry until use, and used in the following experiments.

Experimental Example 1: Basic physical properties of cress seed extract (solution characteristics, salt resistance, acid resistance, heat resistance)
Add cress seed extract to deionized water heated to 80 ° C., 3% aqueous sodium chloride solution, or 100 mM citrate buffer adjusted to pH 3.0 to a concentration of 0.5% (in terms of solids). The mixture was stirred for 10 minutes at 2,000 rpm using a propeller type stirrer. After completion of stirring, the mixture was allowed to stand at 8 ° C. for 10 minutes, and then allowed to stand at 20 ° C. for 1 hour or longer, and subjected to viscosity measurement. Moreover, the above-mentioned cress seed extract solution was subjected to a retort heat treatment at 120 ° C. for 20 minutes, allowed to stand at 8 ° C. for 10 minutes, and then measured for the viscosity of a sample left at 20 ° C. for 1 hour or longer. A B-type rotational viscometer was used for viscosity measurement. The results are shown in Table 1.

  The viscosity of the cress seed extract solution was high at all rotational speeds and low at high rotational speeds, indicating a typical pseudoplastic viscosity. This result shows that the cress seed extract solution is solid when it is left standing, and liquid when it is given a flow by external force by vigorous stirring. Indicates that the cress seed extract solution has high shape retention and dispersion stability. The cress seed extract has almost the same viscosity as the deionized water in the 3% aqueous sodium chloride solution and in the citrate buffer adjusted to pH 3.0. It shows a strong resistance to acid and acid. Moreover, the viscosity of the cress seed extract solution hardly decreased even after retort heating, and it was found that the cress seed extract has high heat resistance even under severe heating conditions such as retort sterilization.

Experimental Example 2: Synergistic effect with galactomannan and glucomannan Cress seed extract and other polysaccharides (locust bean gum, guar gum, konjac glucomannan) were previously powder-mixed at a ratio of 1: 1. The powder mixture was added to deionized water heated to 80 ° C. to a concentration of 0.5%, and the mixture was stirred at 2,000 rpm for 10 minutes using a propeller stirrer. The mixture was allowed to stand at 8 ° C. for 10 minutes and then allowed to stand at 20 ° C. for 1 hour or longer, and subjected to viscosity measurement. A B-type rotational viscometer was used for viscosity measurement. The results are shown in Table 2.

  The viscosity at 6 rpm of a 0.5% aqueous solution of galactomannan (locust bean gum, guar gum) and konjac glucomannan alone used in this experiment was about 200, about 600, and about 450 mPa · s, respectively. When the cress seed extract was used in combination with locust bean gum, guar gum or konjac glucomannan, no gel was formed in any case, but the viscosity at 6 rpm was 650 mPa · s to 2400, 2100, 3100 mPa · s, respectively. The synergistic thickening effect was recognized.

  From the above results, it was confirmed that an effective thickening effect can be obtained even with a low addition amount by using Cress seed extract together with galactomannan or glucomannan, and the cost can be reduced practically. In addition, xanthan gum whose use is limited by food ingredients (for example, when locust bean gum is present in food ingredients, gelation may occur when xanthan gum is added, and the texture may change dramatically. It was suggested that a thickening effect can be expected in a wide food group.

Experimental Example 3: Cress seed extract was added to deionized water heated to 80 ° C. freezing so as to have a concentration of 0.5%, and stirred at 2,000 rpm for 10 minutes using a propeller-type stirrer. After standing at 8 ° C. for 10 minutes, the mixture was allowed to stand at 20 ° C. for 1 hour or longer and subjected to viscosity measurement. Then, the solution was frozen at −40 ° C. for about 2 hours and naturally thawed at 20 ° C. (about 3 hours), and subjected to viscosity measurement (freezing and thawing treatment). The freezing and thawing process was repeated three times. A B-type rotational viscometer was used for viscosity measurement. The results are shown in Table 3.

  The cress seed extract aqueous solution had a small viscosity change due to freezing and thawing, and maintained the viscosity before treatment even after repeated freezing and thawing treatment. In addition, the phase separation phenomenon caused by molecular aggregation caused by freezing and thawing treatment, which is observed in starch and some other polysaccharides, was not observed. From the above results, it was found that the cress seed extract has high freezing resistance.

From the above results, it was confirmed that the cress seed extract has high salt resistance, acid resistance, heat resistance and refrigeration resistance, and its liquid property suggests that it has high dispersion stability. The following is an example of using the cress seed extract in foods and demonstrates the usefulness of the cress seed extract.

Example 1: Retort curry sauce (giving heat resistance; for improving texture)
Table 4 shows the prescription. All raw materials were added to water and stirred at 80 ° C. for 10 minutes. This was filled in an aluminum pouch and sterilized by retort (121 ° C., 20 minutes).

  The blank curry sauce (Comparative Example 1-1) was not thick and smooth, and the texture unique to curry was not felt at all. Curry sauce to which cress seed extract and tapioca starch were added (Example 1 and Comparative Example 1-2) had the same viscosity (thickness) before retort treatment, but curry sauce to which cress seed extract was added (Example 1) has a small change in viscosity due to retort treatment compared to curry sauce to which tapioca processed starch was added (Comparative Example 1-2), the texture is not heavy (the texture is not gluey), and flavor release Was also good.

Example 2: Retort white sauce (giving heat resistance; for improving texture)
Table 5 shows the prescription. All remaining ingredients were added to milk and water and stirred at 80 ° C. for 10 minutes. This was filled in an aluminum pouch and sterilized by retort (121 ° C., 20 minutes).

  The blank white sauce (Comparative Example 2-1) was not thick and smooth, and the texture specific to white sauce was not felt at all. The white sauce to which cress seed extract and tapioca starch were added (Example 2 and Comparative Example 2-2) had the same viscosity (thickness) before the retort treatment, but the white sauce to which cress seed extract was added (Example 2) is smaller in viscosity change due to retort treatment than white sauce added with tapioca-processed starch (Comparative Example 2-2), the texture is not heavy (the texture is not pasty), and flavor release Was also good.

Example 3: Canned corn soup (giving heat resistance; for improving texture)
Table 6 shows the prescription. A powder mixture of roasted wheat flour and cress seed extract or tapioca processed starch was added to water, and the mixture was stirred at 80 ° C. for 10 minutes using a propeller type stirrer. All the remaining raw materials were added, and the mixture was further stirred at 80 ° C. for 5 minutes. The mass was corrected with water, homogenized (14.7 MPa), filled into a can, and retort sterilized (121 ° C., 20 minutes).

  The blank corn soup (Comparative Example 3-1) was smooth, and no thickening peculiar to corn soup was felt. Corn soup added with cress seed extract and tapioca starch (Example 3 and Comparative Example 3-2) had the same viscosity (thickness) before retort treatment, but corn soup added with cress seed extract (Example 3) has a small viscosity change due to retort treatment compared to corn soup added with tapioca processed starch (Comparative Example 3-2), the texture is not heavy (the texture is not pasty), and flavor release Was also good.

Example 4: Frozen okonomiyaki sauce (for the purpose of imparting freezing resistance and improving texture)
Table 7 shows the prescription. Cress seed extract or xanthan gum previously dispersed in fructose-glucose liquid sugar was added to water heated to 80 ° C. and stirred for 10 minutes using a propeller stirrer. All remaining raw materials were added and stirred at 80 ° C. for an additional 5 minutes. After correcting the mass with water, it was heated to 90 ° C. and filled into a container. This was snap frozen (−40 ° C., 3 hours) to prepare a sample, and returned to room temperature in running water for evaluation.

  The blank okonomiyaki sauce (Comparative Example 4-1) was smooth, and the thickness peculiar to the okonomiyaki sauce was not felt at all. The okonomiyaki sauce to which the cress seed extract was added (Example 4) had a smaller change in viscosity due to freezing and thawing treatment than the okonomiyaki sauce to which xanthan gum was added (Comparative Example 4-2), and the texture was also smooth.

Example 5: Frozen dumplings (for the purpose of imparting freezing resistance and improving texture)
Table 8 shows the prescription. All raw materials were mixed and molded (10 g / piece). This was wrapped in commercially available dumpling skin to prepare dumplings. The bottom surface was baked using a hot plate (180 ° C., 90 seconds), steamed (85 ° C., 5 minutes), and then rapidly frozen (−40 ° C., 3 hours). Evaluation was performed by reheating in a microwave oven.

  By the addition of cress seed extract (Example 5), the yield increased compared to the blank (Comparative Example 5-1), the shrinkage of ingredients was suppressed, and the texture became juicy and soft.

Example 6: Ramune beverage (for thickening and texture improvement in acidic compositions)
Table 9 shows the prescription. The cress seed extract was added to water and stirred at 80 ° C. for 10 minutes using a propeller-type stirrer. After adding citric acid, trisodium citrate, sucralose (used as a 1% aqueous solution), and a fragrance, water was added to adjust the total amount. The mixture was cooled in an 8 ° C. water bath, mixed with carbonated water, and filled into a bottle. The mixture was heated at 70 ° C. for 20 minutes, cooled in an 8 ° C. water bath, and stored at 5 ° C. The final pH of the beverage was 3.1.

  When a cress seed extract was added to a non- / low sugar type carbonated beverage, the body feeling was increased compared to Comparative Example 6 and the mouthfeel became rich. The cress seed extract exhibited good viscosity even in the acidic region, and the change with time of the viscosity was small. Therefore, no deterioration in quality (physical properties and texture) due to storage was observed.

Example 7: Fruit juice beverage (for thickening and dispersion stability purposes in acidic compositions)
Table 10 shows the prescription. HM pectin or cress seed extract was added to water and stirred at 20 ° C. for 10 minutes using a propeller-type stirrer. After adding sugar and fruit juice, 50% citric acid solution was added to adjust the pH to 3.5. After heating up to 93 ° C, the bottle was filled. After cooling in an 8 ° C water bath, it was stored at 5 ° C. The final pH of the beverage was 3.8.

  By adding the cress seed extract to the fruit juice beverage, precipitation of insoluble solids such as pulp quality could be suppressed as compared with Comparative Example 7-1 (Example 7). The cress seed extract solution is strongly rheologically solid, and is effective at a low addition amount compared to HM pectin. The cress seed extract exhibited good viscosity even in the acidic region, and the change with time of the viscosity was small. Therefore, no deterioration in quality (physical properties and texture) due to storage was observed.

Example 8: Non-oil dressing (for dispersion stability purposes)
Table 11 shows the prescription. A cress seed extract previously dispersed in fructose-glucose liquid sugar was added to water heated to 80 ° C. and stirred for 10 minutes using a propeller-type stirrer. Apple vinegar, lemon juice, brewed vinegar, salt, sodium L-glutamate, seasoning, and DL-malic acid were added thereto, and the mixture was further stirred at 80 ° C. for 5 minutes. Subsequently, a flavorant, a fragrance | flavor, and a basil chip | tip were added, the mass correction | amendment was carried out with water after cooling to room temperature.

  By adding the cress seed extract, the basil could be uniformly dispersed and retained in the dressing with a moderately rich feeling without dramatically increasing the viscosity of the dressing.

Example 9: Separable dressing (for dispersion stability purposes)
Table 12 shows the prescription. The cress seed extract was added to water and fructose-glucose liquid sugar, and the mixture was stirred at 80 ° C. for 10 minutes using a propeller-type stirrer. All remaining raw materials were added and stirred at 80 ° C. for an additional 5 minutes. After correcting the mass with water, it was mixed with the same amount of salad oil to prepare a dressing.

  Addition of cress seed extract improved the miscibility of the water phase part and the oil part, and shaking the container emulsified the water phase part and the oil phase part, and the emulsified state was maintained for a long time.

Example 10: Sakai-yaki sauce (thickening in high-concentration salt-containing composition, shape retention purpose)
Table 13 shows the prescription. The cress seed extract was added to water heated to 80 ° C. and stirred for 10 minutes using a propeller-type stirrer. All the remaining raw materials were added and further stirred until 90 ° C was reached. After mass correction with water, hot pack filling was performed.

  The addition of cress seed extract improved shape retention, resulting in a good (non-salting) paste and improved yield of firewood.

Example 11: Mitarashi dumpling sauce (thickening in high-concentration salt-containing composition, shape retention purpose)
Table 14 shows the prescription. Sugar and cress seed extract were mixed in advance, added to water, liquid sugar, and concentrated soy sauce, and then stirred at room temperature for 5 minutes using a propeller-type stirrer. All the remaining raw materials were added and stirred for another 1 minute, then warmed and stirred at 80 ° C. for 10 minutes. After heating to 90 ° C. and mass correction with water, hot pack filling was performed.

  The addition of cress seed extract improved shape retention, resulting in a good (non-salting) paste and improved yield of mitarashi dango.

Example 12: Yakiniku Sauce (Thickening, Dispersion Stabilization, Shape Retention Purpose with Highly Concentrated Salt Containing Composition)
Table 15 shows the prescription. The cress seed extract was added to water and stirred at 80 ° C. for 10 minutes using a propeller-type stirrer. All the remaining raw materials were added and further stirred until 90 ° C was reached. After mass correction with water, hot pack filling was performed.

  The addition of cress seed extract improved the shape retention of the sauce, and the sesame seeds were uniformly dispersed in the sauce and did not precipitate over time, and were stable.

Example 13: Boiled seaweed (for thickening, water retention and texture improvement with a high-concentration salt-containing composition)
Table 16 shows the prescription. Sugar and cress seed extract were mixed in advance, added to water heated to 80 ° C., and then stirred for 10 minutes using a propeller-type stirrer. All the remaining raw materials and the sugar and cress seed extract mixed solution were mixed in a pan, boiled until the total amount became 100 parts by mass, and filled into a container.

  The addition of cress seed extract reduced the water separation, resulting in a smooth, smooth texture with a smooth mouthfeel.

Example 14: Kimchi (thickening with high-concentration salt-containing composition, water retention purpose)
Table 17 shows the prescription. The cress seed extract was added to water and stirred at 80 ° C. for 10 minutes using a propeller-type stirrer. All remaining raw materials were added and stirred at 80 ° C. for an additional 5 minutes. To 100 parts of Chinese cabbage, 30 parts of kimchi soda were added and mixed well by hand.

  The addition of cress seed extract improved the miscibility of kimchi soda and vegetables (it became easier to become familiar with vegetables), increased kimchi gloss, and decreased water separation.

Example 15: Steamed cake (for the purpose of preventing aging of the starch-containing composition and improving the texture)
Table 18 shows the prescription. Oils and fats (“Perming M” and “Perming H”) and egg yolk were placed in a bowl of a universal mixing stirrer and mixed at 216 rpm for 1 minute using a whipper. Saccharides (sugar, “Sanmalto Midori”, trehalose) were added thereto, and the mixture was further mixed at 216 rpm for 1 minute and 30 seconds. Dispersed and dissolved swelling agent ("Sunover * O-50 *"), green tea, pigment ("Matcha Sun Green 1739"), and flavor (Matcha Oil 83128) in water, taken into another bowl, and added egg white Then, it mixed for 1 minute 30 seconds at 216 rpm using the whipper. The contents of the balls were combined and mixed with a wooden spatula, and a flour mixture of processed flour, processed starch, and cress seed extract (previously sieved) was added and mixed to prepare a dough. 20 g of dough was placed on an aluminum foil and steamed with a steamer for 15 minutes.

  The addition of cress seed extract improved the moisture retention of the steamed bread, resulting in a moist texture. Moreover, the hardening (aging phenomenon) by storage was also suppressed, and the temporal change of food texture became small.

Example 16: Cake donut (for the purpose of preventing aging of starch-containing composition and improving texture)
Table 19 shows the prescription. The shortening was weighed into a universal mixing stirrer bowl, sugar and glucose were added and mixed using a hook at 126 rpm for 3 minutes. Whole eggs were added in three portions and mixed for 5 minutes. Add flour, swelling agent ("Sunover * O-62 *"), salt, milk cream EM, cress seed extract powder mixture (pre-sieved) and mix at 63 rpm for 3 minutes, then at 126 rpm for 2 minutes . Milk was added and mixed at 63 rpm for 2 minutes to prepare a dough. The dough extended with a rolling rod was punched out to about 40 g and fried at 180 ° C. for 60 seconds on one side for a total of 2 minutes.

  The addition of cress seed extract improved the dough extensibility and mold release, and improved workability. Moreover, it became a moist and soft texture, and the temporal change of the texture was reduced. Also, cracks and cracks in the fly were reduced.

Example 17: Japanese-style cookie (for the purpose of preventing aging of starch-containing composition and improving texture)
Table 20 shows the prescription. Shortening and an emulsifier ("Monoace SP Gold AG") were weighed into a bowl of a universal mixing stirrer, powdered sugar was added, and the mixture was mixed at 126 rpm for 3 minutes using a beater. To this was added sugar (“Sorbit L-70”) and then white kojian and mixed at 126 rpm for 3 minutes each. Extract powder (“SD black tea extract powder NO.16691”) aqueous solution (dissolved in water at 90 ° C. and then returned to room temperature) and flavor (“Black tea oil NO.9305”), followed by soft flour, expansion agent (“Sun Over O-62 ") and a powder mixture of cress seed extract (previously sieved) and finally whole eggs were added and mixed to prepare a dough. 12 g of dough was squeezed out and baked for 10 minutes at 190 ° C. on the top and 180 ° C. on the bottom.

  The addition of cress seed extract improved the moisture retention of the baked confectionery, gave it a moist texture, and reduced the change in texture over time. In addition, cracks and cracks after firing were reduced.

Example 18: Supplementary food for persons with difficulty swallowing (Tromomi adjusting agent)
Table 21 shows the prescription. Dextrin and cress seed extract or xanthan gum were powder mixed. Using a fluidized bed granulator (manufactured by Ogawara Seisakusho, UNIGRATT), spraying 100 mL of deionized water at a flow rate of 10 mL / min and a spray pressure of 4 kgf / cm2 with a hot air temperature of 65 ° C. and a powder charge of 300 g, After completion of spraying, it was dried for 10 minutes to prepare a granulated product (granule). 3 g of the obtained granulated product was added to 100 mL of deionized water at 20 ° C., and the mixture was stirred at about 4 revolutions / second using a spatula and evaluated.

The granulated product of cress seed extract had less lumps and excellent dispersibility than the granulated product of xanthan gum. In terms of texture, the cress seed extract was better organized in the oral cavity and easier to swallow.

Example 19: Improving the texture of noodles Among the formulations listed in Table 22 below, salt, potassium carbonate and sodium carbonate were dissolved in water and prepared at 25 ° C (brine water). Wheat flour, processed starch, vegetable protein, and texture-improving agent were added, and while stirring with a universal mixer, brine was slowly added and stirred for 13 minutes. Next, the mixture was roughly combined into a noodle band using a noodle making machine (manufactured by Higuchi Noodle Machine Mfg. Co., Ltd.), and further combined and rolled to prepare a noodle band having a thickness of 1.4 mm. The obtained noodle strip was made into a noodle string with a # 22 cutting blade and cut into a length of 40 cm. This was boiled with boiling water for 3 minutes and 30 seconds, cooled with running water for 30 seconds and then cooled with ice water for 30 seconds to prepare chilled Chinese noodles.

  As a result of sensory evaluation of the texture of the obtained chilled Chinese noodles, the Chinese noodles of Example 19-1 using the cress seed extract were prepared using other polysaccharides (Comparative Examples 19-1 and 19- Compared to 2), elasticity, smoothness (slackness) and flavor were all good. The resilience and smoothness of the Chinese noodles of Examples 19-2 and 19-3 using the cress seed extract in combination with guar gum or konjac glucomannan were further improved, and the overall texture was further improved.

Example 20: Emulsion type dressing (for the purpose of improving emulsion stability)
Among the formulas fried in the table below, sugar and cress seed extract are mixed and added to water, stirred and dissolved at 10 ° C. for 10 minutes, and then added with salt, brewed vinegar, sodium L-glutamate, and seasoning. After adding egg yolk to the mixture stirred for 5 minutes, the mixture was further stirred for 1 minute. While this was mixed at 8000 rpm with a homomixer manufactured by Tokushu Kika Kogyo Co., salad oil was slowly added dropwise, and after the entire amount was added, emulsified at 8000 rpm for 5 minutes. After deaeration, two screw bottles and a freezing container (plastic tube) were filled to prepare an emulsified dressing.

  About the obtained emulsified dressing, the emulsified state after storage at 40 ° C. for 10 days was observed. Furthermore, the emulsion state which thawed naturally at room temperature (25 degreeC) after 1 day storage in a -20 degreeC freezer was seen. Examples 20-1 and 20-2 using cress seed extract were well emulsified under any storage conditions, and neither lower layer separation nor oil floating was observed. Moreover, the good emulsification state was maintained after freezing. Although the texture was both creamy, Example 20-2 combined with guar gum had a slightly richer texture. In Comparative Example 20-1, in which no cress seed extract and guar gum were used, separation gradually proceeded immediately after emulsification, and after storage at 40 ° C. for 10 days, the oil phase and the aqueous phase were completely separated. In Comparative Example 20-2 using only guar gum, lower layer separation was slightly observed by storage at 40 ° C. for 10 days, and clear lower layer separation was observed after freezing and thawing.

  According to the present invention, various thickener compositions having an effect of improving physical properties of an edible composition can be provided. Specifically, by adding a thickener composition containing cress seed extract to the edible composition, the edible composition is heat resistant, freezing resistant, acid resistant, salt resistant, dispersion stable, anti-aging. Property and emulsion stability can be imparted, and the water retention, fluidity, and texture of the edible composition can be improved.

Claims (16)

A physical property improver for an edible composition comprising a cress seed extract. The physical property improving agent according to claim 1, which is a heat resistance imparting agent. The physical property improver according to claim 1, which is a thickening stabilizer for a frozen composition. The physical property improver according to claim 1, which is a thickener for an acidic composition. The physical property improver according to claim 1, which is a thickener for a high-concentration salt-containing composition. The physical property improver according to claim 1, which is a dispersion stabilizer. The physical property improving agent according to claim 1, which is a quality improving agent for a starch-containing composition. The physical property improver according to claim 1, which is a water retention improver. The physical property improving agent according to claim 1, which is a fluidity improving agent for a liquid composition. The physical property improving agent according to claim 1, which is a texture improving agent. The physical property improver according to claim 1, which is an emulsion stabilizer. An edible composition comprising a cress seed extract. The edible composition of Claim 12 which contains a cress seed extract in the ratio of 0.02-15 mass%. A method for improving or improving physical properties of an edible composition, comprising adding a cress seed extract. The physical property of the edible composition to be modified or improved is heat resistance, acid resistance, salt resistance, dispersion stability, aging resistance, water retention, fluidity, texture, or emulsion stability. To improve or improve the physical properties of A thickener composition comprising cress seed extract and galactomannan and / or glucomannan.