JP6600731B2 - 実質的に界面活性剤を含まないサブミクロン分散液とこれを用いる食品の改善 - Google Patents
実質的に界面活性剤を含まないサブミクロン分散液とこれを用いる食品の改善 Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/80—Emulsions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- General Preparation And Processing Of Foods (AREA)
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- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Non-Alcoholic Beverages (AREA)
Description
[レオロジー改質剤一覧]
・寒天
多糖類の2つの反復単位からなるガム:紅藻類由来のα‐D‐ガラクトピラノシル、及び3,6‐アンヒドロ‐α‐L‐ガラクトピラノシル(3,6-anhydro-alpha-L-glactopyranosyl)。従来の寒天は、煮沸すると、水中でその重量がおよそ100倍になり、強力なゲルを形成し、安定剤又は増粘剤として用いられていることが多い。寒天の近年の用途は、ヨーグルトなどの乳製品のゲル化剤としてゼラチンに取って代わっている。寒天は、ベジタリアン及び宗教による食事制限(コーシャー/ハラール)のある人に適している非動物性ゲル源である。
・アルギン酸塩
アルギン酸塩は、澱粉及びセルロースなどの多糖類であり、褐藻類由来である。アルギン酸塩は、加工食品及び飲料に、ゲル化、粘性化、懸濁化及び安定化などの特性を提供する。アルギン酸塩のゲル化は、制御条件下でカルシウムを用いて実現することができる。アルギン酸塩のゲル化は、アルギン酸塩の組合せ、徐々に溶解可能なカルシウム塩、及び適切なカルシウム封鎖剤、例えばリン酸塩又はクエン酸塩を用いる。この工程は、中性又は酸性pHで行うことができる。
・カラギーナン
紅藻類由来の水溶性ガム、例えば、キリンサイ属(Eucheuma)、スギノリ属(Gigartina)、及びツノマタ属(Chondrus)。カラギーナンは、D‐ガラクトースの硫酸化直鎖多糖類であり、強い負電荷を有し、これによって、ゲルを安定させるか又は増粘剤として作用し得る。カラギーナンは、歯磨き粉から豆乳に至るまで、数多くの製品にみられる。カラギーナンは、飲料中でココア固形物を懸濁させるのに用いられ、例えば、調理損失を低減するのに肉に用いることができる。
・カシアガム
カシアガムは、エビスグサ(cassia tora)の胚乳及びエビスグサ(obtusifolia)の種子にみられる天然のガラクトマンナンである。カシアガムは、広範囲の食品用途において有効な増粘剤及び安定剤である。カシアガムは、優れたレトルト安定性を有し、カラギーナン及びキサンタンガムを含む他のハイドロコロイドと強力な相乗効果を有するゲルを形成する。ヒトの食品用カシアガムは、厳しい純度基準を満たすように、特別に処理される。
・セルロースガム
カルボキシメチルセルロース(CMC)、又はセルロースガムは、すべての植物にみられ多く含まれる天然多糖類である。セルロースガムは、セルロースをベースとする水溶性ガムである。セルロースガムは、増粘剤及び安定剤として50年以上食品に用いられている。一般的な用途は、セルロースガムによってテクスチャが付与される即席飲料、セルロースガムによって劣化が防止される焼成製品、並びに、セルロースガムによって、頻繁な凍結及び再解凍から形成され得る氷晶の形成が防止されるアイスクリームである。
・ゲランガム
主にゲル化剤又は増粘剤として用いられている食品用ガム。ゲランガムは、タンパク質、無機質、ビタミン類、繊維及びパルプを懸濁させるのに、強化飲料に用いることができる。また、ゲランガムは、希釈された乳飲料中で乳固形分も懸濁させる。ゲランガムは、広範囲のテクスチャを有する流体ゲルとして作用し、軽く注入することができるゲル、又は厚く広げることが可能なペーストとして存在し得る。ゲランガムは、ベジタリアン及び宗教による食事制限(コーシャー/ハラール)のある人に適している非動物性ゲル源である。
・グアーガム
冷水中で膨潤することができる、2:1の比でマンノースとガラクトースとからなる炭水化物。グアーガムは、食品業界に利用可能な最も有効な水増粘剤のうちの一つであり、バインダ及び体積増加剤(volume enhancer)として広く用いられている。グアーガムの高い割合の水溶性食物繊維(80%〜85%)は、その水溶性食物繊維含量を増加させるのに、パンに加えられることが多いことを意味する。また、グアーガムは、一般に、サラダドレッシング及びソースを濃くし安定させ、最終焼成製品の水分保持力を向上させるのを補助するのにも用いられている。
・ヒドロキシプロピルセルロース
セルロースは、すべての植物にみられ多く含まれる天然多糖類である。ヒドロキシプロピルセルロースは、セルロースをベースとし、十分な泡安定性を提供するのに多くの食品に用いられている。ヒドロキシプロピルセルロースは、一般に、ホイップドトッピングにみられ、泡を安定させ、乳製品のような食感を、長く維持されたホイップドトッピングに提供する。
・コンニャクガム
一般にアジアでみられるゾウコンニャク(elephant yam)として知られている植物由来の多糖類。このガムは、ゼラチン及び他の増粘剤に代わる完全菜食主義者用食品代替物として用いることができる。コンニャクガムのテクスチャは、その高い粘性により、ゼリーに理想的である。
・ローカストビーンガム
イナゴマメとも称され、ローカストビーンガムは、イナゴマメの種子から得られる。ローカストビーンガムは、種々の食品において、増粘、水結合及びゲル強化に用いられている。ローカストビーンガムには、他のガム、例えばキサンタン又はカラギーナンと相乗的相互作用があり、ローカストビーンガムは、乳製品、プロセスクリームチーズ及びデザートゲルなどの用途に用いることができる。
・メチルセルロース及びヒドロキシプロピルメチルセルロース
セルロースは、すべての植物にみられ多く含まれる天然多糖類である。メチルセルロース及びヒドロキシプロピルメチルセルロースは、セルロースをベースとし、テクスチャ、特定の口当たり及び他の望ましい特質を提供するのに多くの食品に用いられている。これらのガムは、一般に、これらのガムによって植物性タンパク質に肉様テクスチャが付加される大豆バーガー、これらのガムによって、フライ油の吸収が低減し、しっかりとしたテクスチャが生じる、モッツァレラチーズスティック及びオニオンリングなどの油揚げされた前菜、並びに、これらのガムによって、泡構造を安定させて長く維持されるクリームが生じるホイップドトッピングにみられる。
・微結晶セルロース(MCC)
微結晶セルロース(MCC)は、果物及び野菜にみられるものと同様の天然セルロース由来の多糖類である。MCCは、加工食品において、充填剤、繊維源及び水分調節剤として用いることができる。また、MCCは、カルボキシメチルセルロース(CMC)と同時に処理して、ずり減粘特性及び熱安定性を付与することもできる。MCC/CMCの同時処理物からの食品及び飲料の更なる特性には、ゲル化、粘性化、懸濁化及び安定化が含まれる。
・ペクチン
植物性物質、主に柑橘類の果皮、リンゴの皮又は甜菜由来の多糖類。ペクチンは、広範囲の食品に、ゲル形成性、増粘性及び物理的安定性を付与するのに広く用いられている。ペクチンは、主に、ジャム、ゼリー、菓子及び果実飲料を含む果物ベースの製品に用いられているが、飲料及びスプーンですくい取ることができるヨーグルトなどの乳製品用途にも用いられている。
・キサンタンガム
栄養源を用いた細菌発酵によって作製される、D‐グルコース、D‐マンノース及びD‐グルクロン酸の多分岐多糖類。天然とみなされるキサンタンガムは、サラダドレッシング及びソースにおける優れた乳化安定剤であり、製パン充填物から(強力な水結合特性を有する)生地への水分の移動を防止するのに、製パン充填物にも用いられている。キサンタンガムは、製品の貯蔵寿命を改善するのに用いられていることが多い。
Claims (15)
- 改善された食品であって、
水性内容物を含む食品と;
少なくとも50%の水及び0%〜50%の1つ以上の溶質である水性流体中で疎水性物質粒子の実質的に界面活性剤を含まないサブミクロン分散液と、を含み、前記実質的に界面活性剤を含まないサブミクロン分散液が前記水性内容物と組み合わされ、
前記疎水性粒子が食用である疎水性物質から本質的になり、
前記疎水性物質の95%以上が非極性であって、水中で0.1重量%未満の溶解度を有し、
前記疎水性粒子が100nm〜999nmの平均粒径を有し、
前記疎水性物質が0.1重量%〜70重量%の前記分散液を含み、
前記疎水性粒子が前記水性内容物に容易に拡散し、
前記分散液が前記疎水性物質粒子の安定性を乱すことなく前記水性内容物に容易に希釈し、
前記実質的に界面活性剤を含まないサブミクロン分散液が、前記疎水性物質に対して両親媒性物質の1重量部〜5重量部の量又はこれより少ない量の1つ以上の両親媒性化合物を含み、前記両親媒性化合物が最大10 −8 mol/Lの臨界ミセル濃度を有し、pH7.4において正味の負電荷を与える、改善された食品。 - 前記実質的に界面活性剤を含まないサブミクロン分散液が、0.01重量%〜15重量%のレオロジー改質剤を含む、請求項1に記載の改善された食品。
- 前記食品が肉である、請求項1に記載の改善された食品。
- 前記分散液が変性剤を含む、請求項3に記載の改善された食品。
- 前記食品が、飲料、スープ又はソースである、請求項1に記載の改善された食品。
- 前記食品が、穀粉、又は前記粒子の前記実質的に界面活性剤を含まないサブミクロン分散液と接触させた穀粉を含む焼成食品である、請求項1に記載の改善された食品。
- 前記分散液の前記食用疎水性物質粒子の85%以上が、100nm〜999nmの粒径を有する、請求項1に記載の改善された食品。
- 前記分散液の平均粒径が100nm〜500nmである、請求項1に記載の改善された食品。
- 前記分散液の前記食用疎水性物質粒子の85%以上が、100nm〜500nmの粒径を有する、請求項1に記載の改善された食品。
- 前記分散液の前記食用疎水性物質が、前記分散液の0.01重量%〜60重量%を構成する、請求項1に記載の改善された食品。
- 前記分散液の前記食用疎水性物質が、前記分散液の0.50重量%〜50重量%を構成する、請求項1に記載の改善された食品。
- 前記分散液の前記食用疎水性物質が、前記分散液の1重量%〜45重量%を構成する、請求項1に記載の改善された食品。
- 食品を改善する方法であって、
前記食品の水性内容物を、少なくとも50%の水及び0%〜50%の1つ以上の溶質である水性流体中で食用疎水性物質の粒子の第1の実質的に界面活性剤を含まないサブミクロン分散液と組み合わせることを含み、
前記分散液の平均粒径が100nm〜999nmであり、
前記疎水性粒子が、食用である疎水性物質から本質的になり、
前記疎水性物質の95%以上が非極性であって、水中で0.1重量%未満の溶解度を有し、
前記疎水性物質が0.1重量%〜70重量%の分散液を含み、
前記粒子が水性内容物中に容易に拡散し、
前記分散液が前記疎水性物質粒子の安定性を乱すことなく前記水性内容物に容易に希釈し、
前記非液体食品の内部は風味が改善され、
前記実質的に界面活性剤を含まないサブミクロン分散液が、前記疎水性物質に対して両親媒性物質の1重量部〜5重量部の量又はこれより少ない量の1つ以上の両親媒性化合物を含み、前記両親媒性化合物が最大10 −8 mol/Lの臨界ミセル濃度を有し、pH7.4において正味の負電荷を与える、
食品を改善する方法。 - 前記第1の実質的に界面活性剤を含まないサブミクロン分散液を希釈して、平均粒径が100nm〜999nmである食用疎水性物質の第2の実質的に界面活性剤を含まないサブミクロン分散液を形成することであって、前記第2の分散液が第1のものよりも薄い、前記第1の分散液を希釈することと、
その後、前記食品の水性内容物を第2の分散液と組み合わせることと、を含む、請求項13に記載の方法。 - (a)水和によって調製されるように構成された食品と、(b)少なくとも50%の水及び0%〜50%の1つ以上の溶質である水性流体中で疎水性物質粒子の実質的に界面活性剤を含まないサブミクロン分散液と、を備えるキットであって、該キットは、前記実質的に界面活性剤を含まないサブミクロン分散液が前記水性内容物と組み合わされ、
前記疎水性粒子が、食用である疎水性物質から本質的になり、
前記疎水性物質の95%以上が非極性であって、水中で0.1重量%未満の溶解度を有し、
前記疎水性粒子が100nm〜999nmの平均粒径を有し、
前記疎水性物質が0.1重量%〜70重量%の前記分散液を含み、
前記疎水性粒子が前記水性内容物に容易に拡散し、
前記分散液が前記疎水性物質粒子の安定性を乱すことなく前記水性内容物に容易に希釈し、
前記非液体食品の内部は風味が改善され、
前記実質的に界面活性剤を含まないサブミクロン分散液が、前記疎水性物質に対して両親媒性物質の1重量部〜5重量部の量又はこれより少ない量の1つ以上の両親媒性化合物を含み、前記両親媒性化合物が最大10 −8 mol/Lの臨界ミセル濃度を有し、pH7.4において正味の負電荷を与える、
前記キット。
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BR112015023321A2 (pt) | 2017-07-18 |
EP2986151A4 (en) | 2016-12-14 |
KR20150132502A (ko) | 2015-11-25 |
HK1218498A1 (zh) | 2017-02-24 |
CA2906603C (en) | 2019-05-21 |
BR112015023321B1 (pt) | 2021-11-30 |
CA2906603A1 (en) | 2014-09-25 |
ES2825923T3 (es) | 2021-05-17 |
JP2019047811A (ja) | 2019-03-28 |
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