JPH01266179A - Method for thickening and gelling - Google Patents
Method for thickening and gellingInfo
- Publication number
- JPH01266179A JPH01266179A JP63095208A JP9520888A JPH01266179A JP H01266179 A JPH01266179 A JP H01266179A JP 63095208 A JP63095208 A JP 63095208A JP 9520888 A JP9520888 A JP 9520888A JP H01266179 A JPH01266179 A JP H01266179A
- Authority
- JP
- Japan
- Prior art keywords
- combination
- gum
- thickening
- tamarind seed
- gelation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 230000008719 thickening Effects 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims description 5
- 150000004676 glycans Chemical class 0.000 claims abstract description 36
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 36
- 239000005017 polysaccharide Substances 0.000 claims abstract description 36
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 9
- -1 e.g. Polymers 0.000 claims abstract description 6
- 240000004584 Tamarindus indica Species 0.000 claims abstract 3
- 229920002148 Gellan gum Polymers 0.000 claims description 22
- 239000000216 gellan gum Substances 0.000 claims description 22
- 235000010492 gellan gum Nutrition 0.000 claims description 22
- 229910052783 alkali metal Inorganic materials 0.000 claims description 2
- 229910052784 alkaline earth metal Inorganic materials 0.000 claims description 2
- 239000002253 acid Substances 0.000 abstract description 7
- 150000003839 salts Chemical class 0.000 abstract description 7
- 230000008014 freezing Effects 0.000 abstract description 6
- 238000007710 freezing Methods 0.000 abstract description 6
- 238000001879 gelation Methods 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 229920000161 Locust bean gum Polymers 0.000 abstract description 4
- 235000010420 locust bean gum Nutrition 0.000 abstract description 4
- 239000000711 locust bean gum Substances 0.000 abstract description 4
- 239000003513 alkali Substances 0.000 abstract description 3
- 229920001525 carrageenan Polymers 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 4
- 241000596504 Tamarindus Species 0.000 description 25
- 239000000203 mixture Substances 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- 230000002195 synergetic effect Effects 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 240000003768 Solanum lycopersicum Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 244000307700 Fragaria vesca Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000015784 hyperosmotic salinity response Effects 0.000 description 2
- 235000008960 ketchup Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 229940127554 medical product Drugs 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、食品、工業用品、医桑品、その他の製品（以
下、食品等という）を増粘させたり、ゲル化させたりす
る方法に関するものであり増粘・ゲル化することによっ
て、食品等の品質向上及び、それらの寿命を永くするこ
とは当業者にとって大きな課題である。この増粘・ゲル
化作用に際して、高分子多糖類が、使用されているが、
耐酸性、耐塩性、耐熱性に劣ったり、またその粘度、使
用濃度、その他に対して、いずれも満足すべき物は得ら
れなかった。これを解決するのが本発明の課題である。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for thickening or gelling foods, industrial supplies, medical products, and other products (hereinafter referred to as foods, etc.). It is a major challenge for those skilled in the art to improve the quality of foods and extend their lifespan by thickening and gelling them. High-molecular polysaccharides are used for this thickening and gelling effect, but
The acid resistance, salt resistance, and heat resistance were poor, and the viscosity, concentration used, and other aspects were not satisfactory. It is an object of the present invention to solve this problem.
従来、食品等の増粘・ゲル化させるのに数多くの高分子
多糖類が使用されている。しかし、いずれのものも酸性
側で加水分解、その他により粘度が、急激に減少したり
又、ゲル化しなくなったりすることがある。このような
、現象が中性、アルカリ性でも見られ、更に高温度で長
時間加熱した場合にもよく見うけられる。又、増粘ニゲ
ル化させるために多量の高分子多糖類が使用されること
がある。この場合、その粘性が糸引性を生じたり、流動
計がなくなったり、糊伏感のある食感となり、不都合な
ことを生じる場合がある。Conventionally, many high-molecular polysaccharides have been used to thicken and gel foods and the like. However, in any case, the viscosity may suddenly decrease due to hydrolysis or other factors on the acidic side, or gelation may not occur. This phenomenon is observed even in neutral and alkaline conditions, and is also frequently observed when heated at high temperatures for long periods of time. Also, a large amount of high molecular weight polysaccharide may be used to thicken and gel. In this case, the viscosity may cause stringiness, the rheometer may disappear, the texture may be sticky, and other inconveniences may occur.
本発明は、耐酸、耐熱、耐塩、耐アルカリ性、耐酵素性
及び耐凍結性を有し、かつ少量の使用量で増粘・ゲル化
をせしめることに、成功したものである。The present invention has succeeded in having acid resistance, heat resistance, salt resistance, alkali resistance, enzyme resistance, and freezing resistance, and thickening and gelling with a small amount of use.
本発明に使用する高分子多糖類は、タマリンド種子多糖
類及び醗酵性多糖類であるジェランガムであって、これ
ら２者を併用することによって、極めて、重要な相乗効
果を見いだしたものである。The polymeric polysaccharides used in the present invention are tamarind seed polysaccharide and gellan gum, which is a fermentable polysaccharide, and an extremely important synergistic effect has been found by using these two together.
すなわち、タマリンド種子多糖類の単一溶液は極めて低
粘度であり、一方ジエランガム単一溶液も極めて低粘度
である。しかしながら、タマリンド種子多糖類とジェラ
ンガムを併用、使用、加熱溶解することによって極めて
高粘度の溶液が得られ、この使用量を増量することによ
ってゲル化を呈する。すなわち、この２者の混和物や！
１度をかえることによって、高粘度のゾルからゲル化物
を自由に得られることがわかった。又タマリンド種子多
糖類とジェランガムの併用物に他の高分子多糖類たとえ
ばローカストビーンガム、カラギーナン、ファーセレラ
ン、ペクチン、キサンタンガム、ソの他を０．０１％〜
０．５４併用することにより、増粘性が増し、弾力性の
あるゲル化物が得られる。That is, a single solution of tamarind seed polysaccharide has an extremely low viscosity, while a single solution of dielan gum also has an extremely low viscosity. However, by using tamarind seed polysaccharide and gellan gum together, using them, or heating and dissolving them, an extremely high viscosity solution is obtained, and gelling occurs when the amount used is increased. In other words, it's a mixture of these two!
It was found that by changing the temperature by one degree, a gelled product can be freely obtained from a high viscosity sol. In addition, 0.01% or more of other polymeric polysaccharides such as locust bean gum, carrageenan, farcellan, pectin, xanthan gum, etc. are added to the combination of tamarind seed polysaccharide and gellan gum.
By using 0.54 in combination, the viscosity increases and a gelled product with elasticity is obtained.
又、前記２者の併用物にアルカリ金属塩たとえば、塩化
カリウム、塩化ナトリウム、その他を００２〜０．５％
、又はアルカリ土類金属塩たとえば、乳酸カルシウム、
塩化カルシウム、塩化マグネシウム、その他を０．０２
〜１％を１種以上併用することにより、その増粘、ゲル
化性はいちじるしく増強される。タマリンド種子多糖類
とジェランガムの使用割合は、９．９：０．１．０．１
：９．９の割合で使用すればよい。殊にｌ：ｌの併用割
合又は７：３．３ニアがよいが、本発明はこの併用比率
に限定されるものではない。得られたタマリンド種子多
糖類とジェランガムのゾル及びゲル化物はいずれも、耐
熱、耐酸、耐塩、耐アルカリ、耐酵素性及び耐凍結性を
有し、極めて安定である。Further, in the combination of the two, an alkali metal salt such as potassium chloride, sodium chloride, etc. may be added in an amount of 0.02 to 0.5%.
, or alkaline earth metal salts such as calcium lactate,
Calcium chloride, magnesium chloride, etc. 0.02
By using one or more kinds of 1% to 1%, the thickening and gelling properties are significantly enhanced. The usage ratio of tamarind seed polysaccharide and gellan gum is 9.9:0.1.0.1
: It may be used at a ratio of 9.9. In particular, a combination ratio of 1:1 or a ratio of 7:3.3 is preferred, but the present invention is not limited to this combination ratio. Both the obtained sol and gelled product of tamarind seed polysaccharide and gellan gum have heat resistance, acid resistance, salt resistance, alkali resistance, enzyme resistance, and freezing resistance, and are extremely stable.
ａ）ジェランガムとタマリンド種子多糖類の相乗性
ジェランガム：タマリンド種子多糖類１：１の混合物を
併用、９０°ＣＩＯ分加熱溶解を行い、５°Ｃまで冷却
。a) Synergistic effect of gellan gum and tamarind seed polysaccharide A 1:1 mixture of gellan gum and tamarind seed polysaccharide was used in combination, dissolved by heating for 90°CIO minutes, and cooled to 5°C.
図−１に示すように中性において、ジェランガム単品、
タマリンド種子多糖類単品の水溶液の粘度は極めて低い
が、ジェランガムとタマリンド種子多糖類を併用、使用
することＫよシ、粘度は急激に高くなり、ジェランガム
とタマリンド種子多糖類には、相乗効果があることが判
明する。又ジェランガムと他の高分子多糖類を併用して
も相乗効果が見られなかった。As shown in Figure 1, in neutral conditions, gellan gum alone,
The viscosity of an aqueous solution of tamarind seed polysaccharide alone is extremely low, but when gellan gum and tamarind seed polysaccharide are used in combination, the viscosity increases rapidly, and gellan gum and tamarind seed polysaccharide have a synergistic effect. It turns out that. Furthermore, no synergistic effect was observed when gellan gum and other high-molecular polysaccharides were used together.
ｂ）耐酸性テスト
ジェランガム：タマリンド種子多糖類ｌ：１の混合物０
．２％使用。b) Acid resistance test Gellan gum: Tamarind seed polysaccharide l:1 mixture 0
．． 2% used.
図−２に示すようにｐＨ％５〜１２の範囲で粘度が安定
している。ｐＨ４以下になるとゲル化が起る。As shown in Figure 2, the viscosity is stable within the pH range of 5 to 12%. Gelation occurs when the pH falls below 4.
Ｃ）耐熱テスト
ｌ）ジェランガム：タマリンド種子多糖類１：１の混合
物を０．３％使用。C) Heat resistance test l) Gellan gum: 0.3% of a 1:1 mixture of tamarind seed polysaccharides was used.
２）１）の項の使用量ＫＣａ、又はＮａ＋を併用。2) Combined use of KCa in the amount used in 1) or Na+.
図−３で示すように殺菌条件８０’Ｃ〜１４０ ’Ｃの
条件下で粘度は、極めて安定している。As shown in Figure 3, the viscosity is extremely stable under sterilization conditions of 80'C to 140'C.
ｄ）耐塩性テスト
ジェランガム：タマリンド種子多糖類ｌ：ｌの混合物０
．２％使用。d) Salt tolerance test Gellan gum: Tamarind seed polysaccharide l:l mixture 0
．． 2% used.
図−４で示すように、食塩濃度が変化しても粘度は安定
している。As shown in Figure 4, the viscosity remains stable even when the salt concentration changes.
ｅ）耐酵素性テスト
ジェフンガム：タマリンド種子多糖類１：ｌの混合物０
．３％使用。e) Enzyme Resistance Test Jefun Gum: Tamarind Seed Polysaccharide 1:l Mixture 0
．． 3% used.
図−５で示すように、リパーゼ、プロテアーゼ、セルラ
ーゼ、アミラーゼが共存した場合でも粘度変化はほとん
ど見られない。As shown in Figure 5, almost no viscosity change is observed even when lipase, protease, cellulase, and amylase coexist.
ｆ）耐凍結性テスト
ジェフンガム：タマリンド種子多糖類１：ｌの混合物０
．３％使用水溶液の凍結、解凍を５回くりかえした。f) Freezing resistance test Jehungum: Tamarind seed polysaccharide 1:l mixture 0
．． The 3% aqueous solution used was frozen and thawed five times.
図−６で示すように、凍結、解凍を５回くりかえしても
粘度変化がなく、安定している。As shown in Figure 6, the viscosity remains stable even after repeated freezing and thawing five times.
実施例１
イチゴジャム
冷凍イチゴ ５５ 部
砂 糖 ３０ 部クエン酸
０．２
ジエランガム ０．１
タマリンド種子多′糖類 Ｏ１ｌ天然天然色素
０．１
ストロベリー香料 ０．３
水 １５
１０７℃にて煮つめてＢｙｉｘ ４５°にする。耐酸、
耐熱があって、伸展性に富んだ、口溶けのよいジャムが
出来た。Example 1 Strawberry jam Frozen strawberries 55 parts Sugar 30 parts Citric acid
0.2 Dielan gum 0.1 Tamarind seed polysaccharide O1l natural natural pigment
0.1 Strawberry flavor 0.3 Water 15 Boil at 107°C to Byix 45°. acid resistance,
A heat-resistant, highly extensible jam that melts in the mouth was created.
実施例２
ようかん
生あん ４２部
砂 糖 ２７
ジエランガム ０．１５タマリンド種子
多糖類 ０．１
乳酸カルシウム ０．１アズキエツセン
ス黒５８０４ ０．１水
３４
煮つめて１００部とする。保型性に富んだ口＾溶けのよ
いようかんが出来た。Example 2 Yokan raw bean paste 42 parts Sugar 27 Dielan gum 0.15 Tamarind seed polysaccharide 0.1 Calcium lactate 0.1 Azuki Escens Black 5804 0.1 Water
34 Boil down to 100 parts. Yokan with good shape retention and melting in the mouth was produced.
実施例３
トマトケチャツプ
トマトピユーレ−１０１
砂 糖 ４５０ ？酢酸（３０
％溶ｉ’＆） ７０ＣＣ香辛料 ８．５
２
ニンニク、玉ねぎ １００２
ジエフンガム １０１
タマリンド種子多糖類 １５ ｒローカストビ
ーンガム ５ ？酸性メタリン酸ナトリウム
５２
酢酸ナトリウム ５ ？トリポリリン酸
ナトリウム ｌ ２食 塩
５ ？トマトピユーレーに１部の砂糖とジェラン
ガム、タマリンド種子多糖類、ローカストビーンガムを
混合し、これを加え濃縮し香辛料を加えて、ニンニク、
玉ねぎを粉砕したものを加え、また濃縮し、仕上げ点に
近くなった時、食塩及び酢酸溶液、酢酸ナトリウム及び
リン酸塩を加え製品とする。Example 3 Tomato Ketchup Tomato Piure - 101 Sugar 450 ? Acetic acid (30
%Solution i'&) 70CC Spice 8.5
2 Garlic, onion 1002 Diefun gum 101 Tamarind seed polysaccharide 15 r Locust bean gum 5 ? acidic sodium metaphosphate
52 Sodium acetate 5 ? Sodium tripolyphosphate l 2 salt
5? Mix 1 part sugar, gellan gum, tamarind seed polysaccharide, and locust bean gum with tomato puree, add this, concentrate, add spices, garlic,
Add crushed onions, concentrate again, and when near the finishing point, add salt and acetic acid solution, sodium acetate and phosphate to make the product.
保型性がよく、口当りの良いトマトケチャツプが出来た
。A tomato ketchup with good shape retention and a pleasant mouthfeel was produced.
図−１ジェランガムとタマリンド種子多糖類の相乗効果
を示す。
図−２ジェランガムとタマリンド種子多糖類併用におけ
る耐酸性を示す。
図−３ジェランガムとタマリンド種子多糖類併用におけ
る耐熱性を示す。
図−４ジェランガムとタマリンド種子多糖類併用におけ
る耐塩性を示す。
図−５ジェランガムとタマリンド種子多糖類併用におけ
る耐酵素性を示す。
図−６ジェランガムとタマリンド種子多糖類併用におけ
る耐凍結性を示す。Figure 1 shows the synergistic effect of gellan gum and tamarind seed polysaccharide. Figure 2 shows the acid resistance of a combination of gellan gum and tamarind seed polysaccharide. Figure 3 shows the heat resistance of a combination of gellan gum and tamarind seed polysaccharide. Figure 4 shows salt tolerance in combination of gellan gum and tamarind seed polysaccharide. Figure 5 shows enzyme resistance in combination of gellan gum and tamarind seed polysaccharide. Figure 6 shows the freezing resistance of a combination of gellan gum and tamarind seed polysaccharide.
Claims (1)
することを特徴とする食品等の増粘・ゲル化法。 ２、１）の項の併用物に他の高分子多糖類の１種以上併
用、使用することを特徴とする食品等の増粘・ゲル化法
。 ３、１）、２）の項の併用物にアルカリ金属塩、及び又
は、アルカリ土類金属塩の１種以上併用、使用すること
を特徴とする食品等の増粘・ゲル化法。[Claims] 1. A method for thickening and gelling foods, etc., characterized by using gellan gum and tamarind seed polysaccharide in combination. 2. A method for thickening and gelling foods, etc., characterized in that one or more other polymeric polysaccharides are used in combination with the concomitant product of item 1). 3. A method for thickening and gelling foods, etc., characterized in that one or more of alkali metal salts and/or alkaline earth metal salts are used in combination in the concomitant products of items 1) and 2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63095208A JP2607263B2 (en) | 1988-04-18 | 1988-04-18 | Thickening / gelling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63095208A JP2607263B2 (en) | 1988-04-18 | 1988-04-18 | Thickening / gelling method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01266179A true JPH01266179A (en) | 1989-10-24 |
| JP2607263B2 JP2607263B2 (en) | 1997-05-07 |
Family
ID=14131330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63095208A Expired - Fee Related JP2607263B2 (en) | 1988-04-18 | 1988-04-18 | Thickening / gelling method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2607263B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0436150A (en) * | 1990-05-31 | 1992-02-06 | Q P Corp | Flour paste |
| US5403599A (en) * | 1990-01-24 | 1995-04-04 | Lafayette Applied Chemistry, Inc. | Method for preparing tamarind oligosaccharides |
| WO2001051558A1 (en) * | 2000-01-11 | 2001-07-19 | Shiseido Company, Ltd. | Microgels and external preparations containing the same |
| JP2009213471A (en) * | 2008-02-13 | 2009-09-24 | Aoba Kasei Kk | Gelling agent, modifier for shiratama (rice-flour dumpling) or mochi (rice cake), gelling agent for shiratama, mochi and fish paste, fish paste and filling |
| JP2010515250A (en) * | 2006-12-28 | 2010-05-06 | ビーエーエスエフ ソシエタス・ヨーロピア | Composition for polishing a surface comprising silicon dioxide |
-
1988
- 1988-04-18 JP JP63095208A patent/JP2607263B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5403599A (en) * | 1990-01-24 | 1995-04-04 | Lafayette Applied Chemistry, Inc. | Method for preparing tamarind oligosaccharides |
| JPH0436150A (en) * | 1990-05-31 | 1992-02-06 | Q P Corp | Flour paste |
| WO2001051558A1 (en) * | 2000-01-11 | 2001-07-19 | Shiseido Company, Ltd. | Microgels and external preparations containing the same |
| JP2010515250A (en) * | 2006-12-28 | 2010-05-06 | ビーエーエスエフ ソシエタス・ヨーロピア | Composition for polishing a surface comprising silicon dioxide |
| US8633111B2 (en) | 2006-12-28 | 2014-01-21 | Basf Se | Composition for polishing surfaces of silicon dioxide |
| TWI452098B (en) * | 2006-12-28 | 2014-09-11 | Basf Ag | Composition for polishing surfaces of silicon dioxide |
| JP2009213471A (en) * | 2008-02-13 | 2009-09-24 | Aoba Kasei Kk | Gelling agent, modifier for shiratama (rice-flour dumpling) or mochi (rice cake), gelling agent for shiratama, mochi and fish paste, fish paste and filling |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2607263B2 (en) | 1997-05-07 |
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