JP6737860B2 - Liquid for foam and foamy food - Google Patents

Description

The present invention relates to a powder for foam, a liquid for foam, and a foamy food.

In recent years, the demand for foamy foods such as mousses, bavarois, whipped desserts, and Espumas has been increasing, and along with this, various techniques have been developed to enhance the foaming properties and foam retention of foamy foods. For example, in Patent Document 1 (Japanese Patent Laid-Open No. 2016-198016), a foam preparation containing alginic acid propylene glycol ester, tamarind gum, and gelatin is added to a food product to have a uniform and smooth foam structure, and It is disclosed that a foamy food excellent in foam retention can be provided. Further, in Patent Document 2 (JP-A-2015-112031), a soybean polysaccharide and gelatin, collagen peptide, or gums are contained at a specific mass ratio in a target organic acid-containing liquid food or drink. It is disclosed that foamability and foam retention can be imparted by doing so.

JP, 2016-198016, A JP, 2015-112031, A

However, in the conventional techniques as described above, the provision of both the foaming property and the foam retaining property may be insufficient. In particular, it is difficult to sufficiently impart both properties to foods containing fibers such as puree, foods containing volatile components such as wasabi, foods containing alcohols such as liqueur, and foods with high solid content such as sauces. There is a tendency.

In view of the above points, an object of the present invention is to provide a powder for foam, a liquid agent for foam, and a foam-like food capable of producing a foam-like food having high foaming property and high foam retention.

The present invention is as follows.
[1] A gelatin, a peptide, and a thickening polysaccharide are contained, and when the total weight of the gelatin, the peptide, and the thickening polysaccharide is 100 parts by weight, the content ratio of the gelatin is 40 parts by weight or more and 95 parts by weight or more. Part by volume, the content ratio of the peptide is 2 parts by weight or more and 40 parts by weight or less, and the content ratio of the thickening polysaccharide is 0.2 parts by weight or more and 40 parts by weight or less.
[2] The powder for foam according to [1], wherein the peptide is casein.
[3] The foaming powder according to [1] or [2], wherein the thickening polysaccharide contains two or more thickening polysaccharides.
[4] The foaming powder according to [1] to [3], wherein the thickening polysaccharide contains gellan gum and tamarind gum.
[5] A liquid agent for foam obtained by dissolving the powder agent for foam according to any one of [1] to [4] in a liquid medium.
[6] A foamy food product which is foamed by the foaming powder according to any one of [1] to [4].
[7] A foamy food product foamed by the liquid agent for foams according to [5].

ADVANTAGE OF THE INVENTION According to this invention, the foam-like foodstuff which has high foamability and high foam retention can be produced.

Hereinafter, the powder for foam, the liquid for foam, and the foam-like food according to the present invention will be described in detail. In the present specification, the notation in the form of "X to Y" means the upper limit and the lower limit of the range (that is, X or more and Y or less), and there is no unit description in X, and only Y represents a unit. , X and Y are the same.

<Foam powder>
The foam powder of the present invention contains gelatin, peptides, and thickening polysaccharides. The foaming powder may further contain other components. Other components include trehalose, cyclic oligosaccharides, dextrin and the like.

Gelatin is a protein obtained by denaturing collagen to solubilize it and has a gelling function. The peptide is a compound obtained by further reducing the molecular weight of collagen or gelatin by enzymatic treatment or the like. The thickening polysaccharide is a polysaccharide capable of exhibiting a high viscosity when dissolved in water. Some thickening polysaccharides have a gelling function.

According to the foaming powder of the present invention, by containing a peptide, foaming property can be imparted to a food, and by containing gelatin, foam retaining property can be imparted. Here, if the surface viscosity of the formed bubbles is not sufficient, the drainage phenomenon is likely to occur. The drainage phenomenon is a phenomenon in which the liquid is desorbed from the surface of the foam and accumulates at the bottom of the foamed food, etc., and with this, the stability of the foam of the foamed food decreases, and as a result, the foam becomes It will be. On the other hand, according to the foaming powder of the present invention, it is possible to impart sufficient surface viscosity to the foam due to the polysaccharide thickener, so that the drainage phenomenon is suppressed, and the stability of the foam decreases accordingly. Is also suppressed. Therefore, according to the foaming powder of the present invention, it is possible to produce a foamy food having a high foaming property and a high foam retention property.

The above-mentioned foamy food product is a food product obtained by foaming a liquid food product or a powdery food product. By changing liquid foods and powdered foods to foamed foods, a light mouth-feeling texture can be provided. You can also enjoy the appearance and the scent that is gently released from the bubbles. Further, for example, by using a foamy sauce for foodstuffs such as gyoza with feathers to enjoy the texture, a taste can be imparted without impairing the texture. Examples of liquid foods include sauces such as soy sauce, mirin, ponzu, dressing, mayonnaise, and Worcester sauce, fruit sauces, jams, fruit juices, purees, milk, whipped cream, liqueur, yogurt, and the like. Examples of powdery foods include spices. In particular, the powder for foam of the present invention is a liquid food containing fibers such as puree, a liquid food containing volatile components such as wasabi, a food containing alcohol such as liqueur, and a liquid food having a high solid content concentration such as sauce. However, it is useful in that it can exert its effect.

Further, according to the foaming powder of the present invention, by dissolving this in a liquid medium, it is possible to provide a foaming liquid capable of producing a foamy food having high foaming property and high foam retention. Specifically, the liquid agent for foam is a solution in which a powder for foam is dissolved in a liquid medium such as water, which is subjected to heat and pressure sterilization treatment. The heat and pressure sterilization treatment is so-called retort sterilization, and is a treatment required when the liquid composition at room temperature is put on the market as a food and drink product.

In general, a preparation for foaming a food to produce a foamed food has a significantly reduced function of foaming the food and retaining the foam generated after a severe treatment such as retort sterilization. Therefore, the above-mentioned preparation is generally provided on the market as a powdery state that does not require retort sterilization, that is, as a foaming powder. On the other hand, according to the foaming powder of the present invention, the above function can be sufficiently retained even after retort sterilization by a proper combination of gelatin, peptide, and polysaccharide thickener.

The foaming liquid agent can significantly reduce the amount of work on the user side when producing a foamy food product, as compared with the foaming powder agent. Therefore, the foamy powder of the present invention is also advantageous in that it can provide a foamy liquid preparation.

(gelatin)
The gelatin contained in the foam powder is in powder form. Examples of gelatin include animal-derived gelatin. Examples of animals include mammals such as cows and pigs, birds such as chickens and ostriches, and fish such as sharks and tilapia. Animal-derived gelatin can be obtained by treating a material containing collagen such as bone, skin, tendon or scale with an inorganic acid such as hydrochloric acid or sulfuric acid or an inorganic base such as lime. Generally, gelatin obtained by treating with an inorganic acid is called acid-treated gelatin, and gelatin obtained by treating with an inorganic base is called alkali-treated gelatin.

In the foam powder, both alkali-processed gelatin and acid-processed gelatin can be used. In addition, bovine bone gelatin obtained from bovine bone, pig bone gelatin obtained from pig bone, pig skin gelatin obtained from pig skin, and fish gelatin obtained from fish scales are preferable because of their high foamability. Of these, beef bone gelatin, pork skin gelatin, and fish gelatin are more preferable, and beef bone gelatin is particularly preferable because of its good texture.

The jelly strength of gelatin (specified in JIS K 6503:2001 (glue and gelatin)) is not particularly limited. However, it is preferable to use 100 to 300 g of gelatin from the viewpoint of imparting a better firmness and mouthfeel.

(peptide)
The peptide contained in the foam powder is in powder form. Examples of the peptides include peptides derived from mammals such as cow, pig and goat, and peptides derived from plants such as soybean and wheat. Examples of the peptide derived from animals include bovine bone peptide, pig skin peptide, fish peptide, milk peptide and the like. Examples of the plant-derived peptide include wheat peptide and soybean peptide.

From the viewpoint of the texture, taste, smell, etc. of foam in a foamy food, the peptide is preferably a milk peptide, and in particular casein. When the powder for foam contains casein, it is also suitable in that the time required for foam formation is short.

(Thickening polysaccharide)
The thickening polysaccharide contained in the foam powder is in powder form. Examples of thickening polysaccharides include tamarind gum, locust bean gum, guar gum, agar, gellan gum and carrageenan. Among the thickening polysaccharides listed, tamarind gum, locust bean gum, and guar gum are polysaccharides having a thickening function and not having a gelling function (hereinafter, also referred to as group A polysaccharides), and agar. , Gellan gum, and carrageenan are polysaccharides having a thickening function and a gelling function (hereinafter, also referred to as "Group B polysaccharide").

The foaming powder preferably contains two or more thickening polysaccharides as the thickening polysaccharide. More specifically, it is preferable that the thickening polysaccharide contained in the powder for foam contains at least one type A polysaccharide and at least one type B polysaccharide. In this case, the liquid agent for foam prepared by using the powder for foam can maintain a more sufficient function. It is presumed that this is because a synergistic effect of a thickening action on foam and a loose gel network building action works by containing a thickening polysaccharide composed of two or more kinds.

(Ratio of 3 components)
When the total weight of gelatin, peptide, and thickening polysaccharide in the foam powder is 100 parts by weight, the blending ratio of each component satisfies the following. When the following is satisfied, the foamed food product is excellent in foamability and foam retention, and the foamed food product is excellent in texture and taste.
Gelatin: 40 to 95 parts by weight Peptide: 2 to 40 parts by weight Thickening polysaccharide: 0.2 to 40 parts by weight.

The gelatin content is more preferably 60 to 90 parts by weight. In this case, the foam retention is further excellent. The mixing ratio of the peptide is more preferably 2 to 20 parts by weight. In this case, the foamability is further excellent. The mixing ratio of the thickening polysaccharide is more preferably 0.9 to 40 parts by weight. In this case, the above characteristics are further excellent.

(Other ingredients)
The foam powder may contain other components such as trehalose, cyclic oligosaccharides and dextrin in addition to the above three components. In particular, the foaming powder preferably contains at least one of trehalose and cyclic oligosaccharide. When the foaming powder further contains trehalose, it is possible to effectively suppress the swelling of the foam when the foamy food prepared using the foaming powder is frozen. When the foaming powder further contains a cyclic oligosaccharide, the texture of the foam in the foamy food produced using the foaming powder can be made finer.

(Preparation of foamy food)
The foamed food product obtained by foaming the powder for foam can be produced, for example, by going through the following aqueous solution preparation step, mixed solution preparation step, and whipping step in this order.

1. Aqueous Solution Preparation Step First, water is added to the foaming powder, and the mixture is heated and stirred until it reaches about 85°C. In this way, an aqueous solution in which the powder for foam is dissolved is prepared. The aqueous solution is preferably prepared so as to contain 2.5 to 20% by weight of the powder for foam. If it is less than 2.5% by weight, sufficient foaming may not be obtained, and if it exceeds 20% by weight, foaming may be insufficient.

2. Mixed Liquid Preparation Step Next, the prepared aqueous solution and food are mixed to prepare a mixed liquid. That is, the mixed liquid is a liquid composition in which the powder for foam is dissolved and which contains food. When the food is a liquid food, it is preferable to mix and adjust the amount of the powder for foam to be 10 w/v% of the whole. If the ratio of the liquid food is too low, the flavor of the liquid food may decrease, and if the ratio of the liquid food is too high, the stability of foam may decrease. Similarly, when the food is a powdered food, it is preferable to mix and prepare the foaming powder so that the amount of the foaming powder is 10 w/v %. If the ratio of the powdered food is too low, the flavor of the powdered food may be deteriorated, and if the ratio of the powdered food is too high, sufficient foaming may not be obtained.

3. Frothing step Next, the prepared mixed solution is cooled to about 18° C. and then frothed with a hand mixer or the like. At this time, more stable bubbles can be prepared by bubbling the mixed solution while further cooling it with ice water or the like. By the above, a foamy food is produced.

When using a food product such as a liquid food product containing a large amount of fats and oils that is unlikely to foam, it is preferable to foam the above aqueous solution in advance, mix this with the food product, and further foam. The foamed food can also be produced by heating the mixed liquid in which the powder for foam is added to the liquid food to dissolve the powder for foam in the liquid food and whipping while cooling the liquid.

<Foam liquid agent>
The liquid agent for foam of the present invention is obtained by dissolving the above-mentioned powder agent for foam in a liquid medium such as water. Specifically, the liquid agent for foam of the present invention is obtained by dissolving the above-mentioned powder agent for foam in a liquid medium, and subjecting this to a pressure heat sterilization treatment.

Therefore, the foam preparation of the present invention contains gelatin, peptide, and thickening polysaccharide, and when the total weight of gelatin, peptide, and thickening polysaccharide in the liquid preparation for foam is 100 parts by weight, the mixing ratio of each component is Satisfies the following:
Gelatin: 40 to 95 parts by weight Peptide: 2 to 40 parts by weight Thickening polysaccharide: 0.2 to 40 parts by weight.

As described above, the preparation for foaming the foamed food by foaming the food, when subjected to the severe treatment of retort sterilization, tends to significantly reduce the required function, in the above-mentioned foam powder According to this, the function can be maintained high even after the retort sterilization. Therefore, according to the foam liquid preparation of the present invention, it is possible to produce a food product having a high foaming property and a high foam retention property, like the above-mentioned foam powder. Further, since the liquid agent for foam of the present invention has been subjected to pressure heat sterilization treatment, it can be provided to the user in the state of a retort pouch and is also advantageous in that it can be stored at room temperature.

The mixing ratio of the above-mentioned three components in the foam liquid agent is preferably, for example, 10 to 35% by weight based on 100 parts by weight of the foam liquid agent. If it is less than 10% by weight, there is a possibility that a sufficient foam retaining function cannot be exhibited. It is considered that this is because even in the foaming powder of the present invention, a slight decrease in function occurs due to retort sterilization. On the other hand, if it exceeds 35% by weight, the amount of the liquid medium is relatively reduced, so that the handling property may be deteriorated due to the viscosity of the foaming liquid agent becoming too high. In addition, in the liquid agent for foam, the compounding ratio of the powder for foam is not particularly limited as long as the above-mentioned functions of the three components are exhibited.

Further, as described above, the thickening polysaccharide contained in the foam liquid agent preferably contains at least one group A polysaccharide and at least one group B polysaccharide. In this case, a particularly high function can be exhibited. More preferably, the thickening polysaccharide preferably contains tamarind gum and gellan gum.

(Preparation of foamy food)
A foamy food product obtained by aerating a foaming liquid agent can be produced by going through the following mixed solution preparation step and foaming step in this order.

1. Mixed Liquid Preparation Step First, the foam liquid and food are mixed to prepare a mixed liquid. That is, the mixed liquid is a liquid composition in which the liquid agent for foam and food are mixed, and at the same time, the powder agent for foam is dissolved and the liquid composition contains food.

When the food is a liquid food, it is preferable to prepare it so that the mixture ratio of the liquid agent for foam: the liquid food is 1:2 to 2:1 in volume ratio. If the ratio of the liquid food is too low, the flavor of the liquid food may be deteriorated, and if the ratio of the liquid food is too high, sufficient foaming may not be obtained. On the other hand, when the food is a powdered food, it is preferable to adjust the mixing ratio of the liquid agent for foam and the powdered food (powdered food/liquid agent for foam) to 1/2 or less in weight ratio. If the ratio of the powdered food is too high, sufficient foaming may not be obtained.

2. Frothing step Next, the prepared mixed solution is cooled to about 18° C. and then frothed with a hand mixer or the like. By the above, a foamy food is produced.

As described above, according to the liquid agent for foam, it is possible to manufacture the foamed food product in a smaller number of steps than in the powder agent for foam. That is, the liquid agent for foam can reduce the time required for producing a foamy food, the cooking utensil, etc., as compared with the powder agent for foam.

<Frothy food>
The foamy food product of the present invention comprises the above-mentioned foaming powder or the above-mentioned foaming liquid foamed. The method for producing the foamed food product obtained by foaming the foaming powder agent and the foamy food product obtained by foaming the foaming liquid agent are as described above.

The foamy food of the present invention can have a high foaming property and a high foam retention property. In addition, the flavor of the food is maintained high. Further, as described above, the foamed food can be prepared by using the liquid food containing the fiber, the liquid food containing the volatile component, and the liquid food having a high solid content. Further, the foamy food of the present invention is also advantageous in that it can maintain a high foaming property and a high foam retention property even after being refrigerated and frozen.

In the foamy food using the foaming powder, the content ratio of gelatin, peptide, and polysaccharide thickener to the foamy food (100 parts by weight) preferably satisfies the following. In this case, the foamability, foam retention and mouthfeel are particularly excellent.
Gelatin: 1 to 4 parts by weight Peptide: 0.05 to 1 part by weight Thickening polysaccharide: 0.03 to 1 part by weight.

The above content ratio is appropriately controlled by adjusting the addition amount of the foaming powder to be added to the liquid mixture (the liquid composition containing the food in which the foaming powder is dissolved) produced in the manufacturing process. be able to.

On the other hand, in the foamy food using the foaming liquid agent, the content ratio of gelatin, peptide, and thickening polysaccharide to the foamy food (100 parts by weight) preferably satisfies the following. In this case, the foamability, foam retention and mouthfeel are particularly excellent. Each content rate in the foamed food product using the foaming liquid agent is higher than each content rate in the foamy food product using the foaming powder agent, the foaming liquid agent has undergone retort sterilization, and each component This is because the function of is slightly degraded.
Gelatin: 2 to 8 parts by weight Peptide: 0.1 to 2 parts by weight Thickening polysaccharide: 0.06 to 2 parts by weight.

Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

<About each evaluation method>
A foamy food was prepared using the foaming powder and the foaming liquid, and the characteristics were evaluated. The evaluation method of each characteristic is as follows.

<<Evaluation of foamability>>
The volume of the liquid food before frothing and the volume of the frothy food after frothing were measured to measure the overrun (%). Each value of the overrun was evaluated according to the following 5 grades. The larger the evaluation rank, the more excellent the foamability.
Rank 1: 51-70%
Rank 2: 71-100%
Rank 3: 101 to 130%
Rank 4: 131 to 160%
Rank 5: 160% or more.

<Evaluation of foam retention>
The following three evaluations were performed on the prepared foamy food, and the evaluation was performed in the following three stages.
Room temperature evaluation: Let the foamy food stand at room temperature (24° C.) for 15 minutes and observe the state of foam Refrigeration: Let the foamy food stand at refrigeration (5° C.) for 17 hours, Freezing evaluation for observing the state of foam: After leaving the foamy food in a frozen (-18°C) environment for 17 hours, then left (thawed) for 3 hours in a refrigerated environment (5°C) to determine the foam state. Observed A: Bubbles are retained and no separation is observed B: Bubbles are retained, but separation is observed C: Bubbles are deflated.

"sensory evaluation"
The mouthfeel of the foamy food was evaluated by five panelists on the following five scales.
Rank 1: Too light Rank 2: Somewhat light Rank 3: Just right Rank 4: Some heavy Rank 5: Heavy.

<Study on foam powder>
<<Study 1: Sample No. 1 and 3 ~ 8>>
Sample No. In 1 and 3 to 8, the content ratio of gelatin in the powder for foam and the kind of gelatin were examined. As the foam powder, a foam powder made of gelatin, peptide, thickening polysaccharide, and dextrin was prepared. Table 1 shows the blending amount (g) of each component in the foam powder. Table 2 shows the blending ratio of each component when the total weight of gelatin, peptide and thickening polysaccharide is 100 parts by weight.

10 g of sugar was added to each of the foam powders, and water was further added to prepare a mixed solution of 100 g. The prepared mixed solution was heated at 80° C. for 10 minutes, adjusted for weight, and cooled to 18° C. using a bowl filled with ice water. Then, the foamed composition was prepared by whipping the cooled mixed liquid for 90 seconds using a hand mixer. The foam composition is a sample food as a foam food. Table 3 shows the results of the evaluations performed on the produced foamy composition.

Regarding Tables 1 to 3, as the thickening polysaccharide, a mixture of tamarind gum (DSP Gokyo Food & Chemical Co., Ltd.) and gellan gum (CP Kelco) (the weight ratio of tamarind gum and gellan gum is 45:2). Using. Casein (Morinaga Milk Industry Co., Ltd.) was used as the peptide. The jelly strength of each gelatin (Nitta Gelatin Co., Ltd.) is 200 bloom.

<<Study 2: Sample No. 9~19>>
Sample No. In 9 to 19, the content ratio of the peptide and the type of peptide in the powder for foam were examined. As the foam powder, a foam powder made of gelatin, peptide, thickening polysaccharide, and dextrin was prepared. Table 4 shows the blending amount (g) of each component in the foam powder. Table 5 shows the blending ratio of each component when the total weight of gelatin, peptide, and polysaccharide thickener is 100 parts by weight.

10 g of sugar was added to each of the foam powders, and water was further added to prepare a mixed solution of 100 g. A foamy composition was prepared in the same manner as in Study 1 by using the prepared mixed liquid. Table 6 shows the results of the evaluations performed on the produced foamy composition.

Regarding Tables 4 to 6, the same mixture as in Study 1 was used as the thickening polysaccharide. Beef bone gelatin was used as the gelatin. The types of each peptide are as follows.
Milk peptide (casein): Morinaga Milk Industry Co., Ltd. Soybean peptide: KERRY Company Wheat peptide: Okuno Pharmaceutical Co., Ltd. Beef bone peptide: Nitta Gelatin Co., Ltd. (prototype)
Pig skin peptide: Nitta Gelatin Co., Ltd. (SCP3100)
Fish peptide: Nitta Gelatin Co., Ltd. (GBB50SP).

<<Study 3: Sample No. 20-28>>
Sample No. In Nos. 20 to 28, the content ratio of the thickening polysaccharide and the kind of the thickening polysaccharide in the foam powder were examined. As the foam powder, a foam powder made of gelatin, peptide, polysaccharide thickener, and dextrin was prepared. Table 7 shows the compounding amount (g) of each component in the foam powder. Table 8 shows the blending ratio of each component when the total weight of gelatin, peptide and thickening polysaccharide is 100 parts by weight.

10 g of sugar was added to each of the foam powders, and water was further added to prepare a mixed solution of 100 g. A foamy composition was prepared in the same manner as in Study 1 by using the prepared mixed liquid. Table 9 shows the results of the evaluations performed on the produced foamy composition.

For Tables 7-9, bovine bone gelatin was used as the gelatin and casein was used as the peptide. The types of each thickening polysaccharide are as follows.
Tamarind gum: DSP Gokyo Food & Chemical Co., Ltd. Xanthan gum: CP Kelco Guar gum: Habgen Guargums Limited
Locust Bean Gum: CP Kelco Gellan Gum: CP Kelco Carrageenan: CP Kelco Agar: Ina Food Industry Co., Ltd.

<About foam liquids>
<<Study 4: Sample No. 51-65>>
Sample No. 51 to 65, the content ratio of gelatin and the type of gelatin in the liquid agent for foam were examined. First, as a foaming powder, a foaming powder made of gelatin, a peptide, a polysaccharide thickener, and dextrin was prepared. Table 10 shows the blending amount (g) of each component in the foam powder. Table 11 shows the blending ratio of each component when the total weight of gelatin, peptide, and polysaccharide thickener is 100 parts by weight.

Water was added to each powder for foam to make each 50 g, and this was sterilized by retort to prepare each liquid for foam. Next, 10 g of sugar was added to 50 g of each foam liquid agent, and water was further added to prepare a mixture of 100 g. The prepared mixture was cooled to 18° C. using a bowl filled with ice water, and then the cooled mixed solution was bubbled for 90 seconds using a hand mixer to prepare a foam composition. The foam composition is a sample food as a foam food. Table 12 shows the results of the evaluations performed on the produced foamy composition. Regarding Tables 10 to 13, the thickening polysaccharides, peptides, and gelatins used were the same as in Study 1.

<<Study 5: Sample No. 66-75>>
Sample No. In 66 to 75, the content ratio of the peptide and the type of peptide in the liquid agent for foam were examined. First, as a foaming powder, a foaming powder made of gelatin, a peptide, a polysaccharide thickener, and dextrin was prepared. Table 13 shows the blending amount (g) of each component in the foam powder. Table 14 shows the blending ratio of each component when the total weight of gelatin, peptide, and polysaccharide thickener is 100 parts by weight.

Water was added to each powder for foam to make each 50 g, and this was sterilized by retort to prepare each liquid for foam. Next, 10 g of sugar was added to 50 g of each foam liquid agent, and water was further added to prepare a mixture of 100 g. Using the prepared mixed liquid, a foamy composition was prepared in the same manner as in Study 3. Table 15 shows the results of the evaluations performed on the produced foamy composition. Regarding Tables 14 to 16, the thickening polysaccharides, peptides, and gelatins used were the same as in Study 2.

<<Study 6: Sample No. 76-88>>
Sample No. 76-88, the content ratio of the thickening polysaccharide and the kind of the thickening polysaccharide in the liquid agent for foam were examined. First, as a foaming powder, a foaming powder made of gelatin, a peptide, a polysaccharide thickener, and dextrin was prepared. Table 16 shows the blending amount (g) of each component in the foam powder. In addition, Table 17 shows the blending ratio of each component when the total weight of gelatin, peptide and thickening polysaccharide is 100 parts by weight.

Water was added to each powder for foam to make each 50 g, and this was sterilized by retort to prepare each liquid for foam. Next, 10 g of sugar was added to 50 g of each foam liquid agent, and water was further added to prepare a mixture of 100 g. Using the prepared mixed liquid, a foamy composition was prepared in the same manner as in Study 3. Table 18 shows the results of the evaluations performed on the produced foamy composition. Regarding Tables 16 to 18, the thickening polysaccharides, peptides, and gelatins used were the same as in Study 3.

<Study results>
Referring to each result, when the gelatin, the peptide, and the thickening polysaccharide are contained in three components, and the total weight of the gelatin, the peptide, and the thickening polysaccharide is 100% by weight, the mixing ratio of each component is as follows. It was confirmed that the foamed foods were particularly excellent in foamability and foam retention when they were satisfied, and the foamed foods were particularly excellent in texture and taste.
Gelatin: 40-95% by weight
Peptide: 2-40% by weight
Thickening polysaccharide: 0.2-40% by weight.

When soybean peptide was used as the peptide, the taste tended to be acrid. On the other hand, the flavor was good when the milk peptide was used. Further, it was confirmed that the foaming liquid agent was particularly excellent in foaming property and foam retention property when it contained a group A polysaccharide and a group B polysaccharide as a thickening polysaccharide.

<Study 7: Preparation of foamy strawberry puree using foaming powder>
Using the powder for foam, a foamy food was prepared using strawberry puree. Specifically, No. 23 foam powder (total weight: 13.825 g), 7.5 g of sugar, and about 70 ml of water were added, and the mixture was boiled to 85°C. As a result, an aqueous solution in which the powder for foam was dissolved was prepared. Next, 25 g of strawberry puree was added, and water was further added to adjust the total amount to 100 g. Thereby, the mixed solution was prepared. Then, 100 g of a foamy food (foamy strawberry puree) was prepared by whipping for 180 seconds with a hand mixer while cooling the mixed solution using a bowl filled with ice water. Each evaluation was performed on the prepared foamy food. The results of each evaluation are shown below.
Foamability evaluation: Rank 4
Refrigeration evaluation: A
Frozen evaluation: A.

<Study 8: Preparation of foamy strawberry puree using foaming liquid>
A foamed food using strawberry puree was prepared using the foam liquid. Specifically, No. Using the liquid agent for foam of 70, the liquid agent for foam, strawberry puree, and sugar were mixed so as to have a mixing ratio of 50 g, 25 g, and 7.5 g, respectively, and water was further added to prepare a total amount of 100 g. .. Thereby, the mixed solution was prepared. Then, 100 g of a frothy food (foamy strawberry puree) was prepared by whipping for 180 seconds with a hand mixer while cooling the mixed liquid using a bowl filled with ice water. Each evaluation was performed on the prepared foamy food. The results of each evaluation are shown below.
Foamability evaluation: Rank 5
Refrigeration evaluation: A
Frozen evaluation: A.

<Study 9: Preparation of foamy horseradish soy sauce using liquid agent for foaming>
A foamed food product using wasabi soy sauce was prepared using the foaming liquid agent. Specifically, No. Using the foaming liquid formulation No. 69, the foaming liquid formulation, soy sauce, and powdered wasabi were mixed at a mixing ratio of 50 g, 48 g, and 2 g to prepare a mixed solution. Then, 100 g of a foamy food (foaming wasabi soy sauce) was produced by whipping for 180 seconds with a hand mixer while cooling the mixed solution using a bowl filled with ice water. Each evaluation was performed on the prepared foamy food. The results of each evaluation are shown below.
Foamability evaluation: Rank 3
Refrigeration evaluation: A
Frozen evaluation: A.

<Study 10: Preparation of foamy Worcester sauce using liquid agent for foaming>
A foamed food product using Worcester sauce was prepared using the foaming liquid agent. Specifically, No. Using the foam solution 70, 50 g each of the foam solution and Worcester sauce were mixed to prepare a mixed solution. Then, 100 g of a foamy food (foaming Worcester sauce) was prepared by whipping for 180 seconds with a hand mixer while cooling the mixed solution using a bowl filled with ice water. Each evaluation was performed on the prepared foamy food. The results of each evaluation are shown below.
Foamability evaluation: Rank 4
Refrigeration evaluation: A
Frozen evaluation: A.

Regarding Studies 7 to 10, it was confirmed that the prepared foamy food product had sufficient foaming property and sufficient foam retention property and was also excellent in mouthfeel. From this, according to the foam liquid containing the foam powder of the present invention, food containing fibers, food containing volatile components, such as food with a high solid content, high foaming property and high foam retention until now. It was confirmed that sufficient foaming properties and foam retention properties could be imparted to foods that were said to be difficult to impart both properties.

The embodiments and examples disclosed this time are to be considered as illustrative in all points and not restrictive. The scope of the present invention is shown not by the above description but by the scope of the claims, and is intended to include meanings such as the scope of the claims and all modifications within the scope.

Claims (4)

Gelatin, peptide, and polysaccharide thickener to powders for including foam a foam solutions obtained by dissolving in a liquid medium,
When the total weight of the gelatin, the peptide, and the thickening polysaccharide is 100 parts by weight,
The content ratio of the gelatin is 40 parts by weight or more and 95 parts by weight or less,
The content ratio of the peptide is 2 parts by weight or more and 40 parts by weight or less,
The content ratio of the thickening polysaccharide is 0.2 parts by weight or more and 40 parts by weight or less,
The peptides state, and are one or more selected from the group consisting of cattle bone peptide pigskin peptides, fish peptide, milk peptide, wheat peptide and soybean peptide,
The foaming liquid agent, wherein the thickening polysaccharide contains gellan gum and tamarind gum . The liquid agent for foam according to claim 1, wherein the peptide is a milk peptide. The liquid agent for foam according to claim 2, wherein the milk peptide is casein. A foamy food product foamed with the liquid agent for foam according to any one of claims 1 to 3 .