JPH09121786A - Gel food material, its production and food product using the same - Google Patents

Gel food material, its production and food product using the same

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Publication number
JPH09121786A
JPH09121786A JP7303878A JP30387895A JPH09121786A JP H09121786 A JPH09121786 A JP H09121786A JP 7303878 A JP7303878 A JP 7303878A JP 30387895 A JP30387895 A JP 30387895A JP H09121786 A JPH09121786 A JP H09121786A
Authority
JP
Japan
Prior art keywords
water
gel
wheat flour
food material
food
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.)
Withdrawn
Application number
JP7303878A
Other languages
Japanese (ja)
Inventor
Masaharu Seguchi
正晴 瀬口
Machiko Hayashi
真千子 林
Hiroshi Matsumoto
博 松本
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kanegafuchi Chemical Industry Co Ltd
Original Assignee
Kanegafuchi Chemical Industry Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kanegafuchi Chemical Industry Co Ltd filed Critical Kanegafuchi Chemical Industry Co Ltd
Priority to JP7303878A priority Critical patent/JPH09121786A/en
Publication of JPH09121786A publication Critical patent/JPH09121786A/en
Withdrawn legal-status Critical Current

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  • Jellies, Jams, And Syrups (AREA)

Abstract

PROBLEM TO BE SOLVED: To obtain a gel food material of low calorie, having a pH of 5-2, developing water retention and consistency and good taste by containing mainly water-insoluble pentosan in wheat flour, in addition, acidic insoluble high- molecular-weight protein and lipid. SOLUTION: This food material comprises mainly pentosan, in addition, an acidic insoluble high-molecular-weight protein such as wheat gluten and a lipid such as phospholipid or triglyceride. The objective material is prepared by stirring wheat flour in the presence of water, then adjusting the pH to 3-4 to remove the fraction soluble in water, the starch fraction and the gluten fraction. In an embodiment, 1 pt.wt. of wheat flour is dispersed in 3 pts.wt. of water, the dispersion is stirred in an automated mortar at a pH of 3.5 to effect teaching. Then, the dispersion is adjusted in its pH to 3-4 and centrifuged. The objective food material is freeze dried to give a porous food product, thus can be used in the production of a food product like 'KOYA TOFU' (a kind of dried porous bean curd).

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【発明の属する技術分野】本発明は、ゲル状食品素材に
関し、更に詳しくは、小麦粉中の水不溶性ペントザンを
主成分とし、その中に酸性不溶高分子タンパク質、脂質
を含み、酸性領域において、従来にない優れた保水性、
粘稠性を発揮するゲル状食品素材及びその製造方法、並
びに該食品素材を利用した食品に関するものである。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gel-like food material, and more specifically, it contains water-insoluble pentosan in wheat flour as a main component and contains acidic insoluble polymer protein and lipid in the acidic region. Excellent water retention,
The present invention relates to a gel-like food material exhibiting viscosity, a method for producing the same, and a food using the food material.

【0002】[0002]

【従来の技術】小麦粉は、加工食品分野ではもっとも普
遍的に使用され、小麦粉そのままの状態で使用されると
共に、澱粉又はグルテンの様に小麦粉から分離して、そ
の特性を生かした使用がなされている。小麦粉を使用し
て食品を製造する工程では、生地又はバッターのような
状態を経て乾燥又熱処理により最終食品とするのが通常
であるが、途中段階である生地又はバッターの物性、保
水性、膨化性、伸展性などの諸性質、及び最終食品の同
様な諸性質は、小麦粉中のタンパク質(主としてその含
量、質)により影響を受ける。勿論、デンプンの損傷度
合など、デンプンの性質がある程度上記諸性質に影響を
及ぼすことも知られている。同時に、以上の諸性質は、
水を始め一緒に使用される糖類、油脂類、乳化剤類など
の影響を受けることも周知であり、更にこれらの成分と
小麦粉の成分との相乗的な効果も広く見出され、かつ食
品加工に利用されている。
BACKGROUND OF THE INVENTION Wheat flour is most commonly used in the field of processed foods and is used as it is, as well as separated from wheat flour, such as starch or gluten, to make use of its characteristics. There is. In the process of producing food using wheat flour, the final food is usually dried or heat-treated through the state of dough or batter, but the physical properties of the dough or batter in the middle stage, water retention, swelling Properties such as sexuality, extensibility, and similar properties of the final food product are affected by proteins in the flour (mainly its content and quality). Of course, it is also known that the properties of starch, such as the degree of damage of starch, affect the above properties to some extent. At the same time, the above properties are
It is also well known that it is affected by sugars, oils and fats, emulsifiers, etc. used together with water, and a synergistic effect between these ingredients and the ingredients of wheat flour is widely found, and it is also suitable for food processing It's being used.

【0003】しかし、上記した小麦粉成分とその他の成
分の相乗効果には、小麦粉中の成分同士を意図的に複合
させ、それにより大きな相乗効果を得るというものは見
られず、保水性、膨化性、伸展性などの性質強化には、
ガム類、乳化剤類、異種蛋白質、異種澱粉など食品原料
との併用が通常行われている。しかし、このような方法
で得られる性質は、自ずと併用する食品原料の性質に規
定されざるをえず、保水性、膨化性、伸展性等の程度に
も限界があるばかりでなく、併用する食品原料の使用量
にも限界がある。
However, regarding the synergistic effect of the above-mentioned wheat flour components and other components, it is not found that the components in the wheat flour are intentionally combined with each other and thereby a large synergistic effect is obtained, and the water retention and swelling properties are improved. To enhance properties such as extensibility,
It is usually used together with food materials such as gums, emulsifiers, different proteins and different starches. However, the properties obtained by such a method have to be stipulated in the properties of the food raw materials to be used in combination, and there is a limit to the degree of water retention, swelling, extensibility, etc. There is a limit to the amount of raw materials used.

【0004】[0004]

【発明が解決しようとする課題】本発明は、小麦粉を含
む食品の性質を改善する方法において、小麦粉以外の食
品原料によることなく、小麦粉中の成分を複合させ、保
水性、粘稠性、膨化性、伸展性等が画期的に改善された
食品素材、及びその製造方法、並びに該食品素材を使用
した食品を提供する。本発明は、上記物理的性質のみな
らず、小麦粉が原料であることから、風味も良好な食品
を提供することが可能である。また、本発明は、小麦粉
中の不消化物(小麦粉ふすま区分からくる水不溶性ペン
トザン等)を主成分とし、これらを用いた酸性ゲル状食
品素材は従来の乳酸醗酵製品のダイエット的(低カロリ
ー)食品の素材として開発されたものである。この成分
は、品質グレードの低い小麦粉中のふすま区分に多く含
まれていることから、経済性の面からも利点がある。
DISCLOSURE OF THE INVENTION The present invention is a method for improving the properties of foods containing wheat flour, wherein the ingredients in the wheat flour are combined without depending on the food material other than the wheat flour, and the water retention, the viscosity and the swelling are increased. Provided are a food material having remarkably improved properties, extensibility, etc., a method for producing the food material, and a food using the food material. INDUSTRIAL APPLICABILITY The present invention is capable of providing a food product having a good flavor because not only the above physical properties but also wheat flour is a raw material. In addition, the present invention is based on indigestible substances in wheat flour (water-insoluble pentosan etc. from wheat flour bran) as main components, and acidic gel food materials using these are dietary (low calorie) of conventional lactic acid fermentation products. It was developed as a food material. Since this component is contained in a large amount in the bran category in wheat flour of low quality grade, it is also advantageous from the economical aspect.

【0005】[0005]

【課題を解決するための手段】本発明の第1は、ペント
ザンを主成分とし、酸性不溶高分子タンパク質及び脂質
を含有し、pHが5〜2で保水性、粘稠性を発揮するゲ
ル状食品素材を、本発明の第2は、小麦粉を水の存在下
で攪拌した後、pH3〜4に調整することにより、小麦
粉の水溶性区分、デンプン区分、及びグルテン区分を除
去することを特徴とする、保水性、粘稠性に優れたゲル
状食品素材の製造方法を、本発明の第3は、上記ゲル状
食品素材を用いてなる食品を、それぞれ内容とするもの
である。
[Means for Solving the Problems] The first aspect of the present invention is a gel containing pentosan as a main component, containing an acidic insoluble high molecular weight protein and a lipid, and exhibiting water retention and viscosity at a pH of 5 to 2. The second feature of the present invention is to remove the water-soluble segment, starch segment, and gluten segment of wheat flour by adjusting the pH to 3 to 4 after stirring wheat flour in the presence of water. According to the third aspect of the present invention, a food product using the above-mentioned gel food material is provided.

【0006】本発明のゲル状食品素材は、小麦粉中の不
消化物、即ち、小麦粉ふすま区分からくる水不溶性ペン
トザンを主成分とし、酸性不溶高分子タンパク質及び脂
質を含有してなり、pHの範囲が5〜2でゲル状であ
り、保水性、粘稠性を発揮するゲル状食品素材である。
pHが5より大きいと保水性が発揮されず、粘土のよう
な物性になる。またpHが2より小さいと澱粉が糊化し
てゲル状の性質を失う。酸性不溶高分子タンパク質と
は、具体的には小麦グルテニンが挙げられ、また、脂質
とは、具体的には、リン脂質、糖脂質等の極性脂質、ト
リグリセライド等の非極性脂質が挙げられる。
The gel-like food material of the present invention comprises an indigestible substance in wheat flour, that is, a water-insoluble pentosan from wheat flour bran as a main component, contains acidic insoluble high molecular weight protein and lipid, and has a pH range. Is a gel-like food material having a water content of 5 to 2 and exhibits water retention and viscosity.
When the pH is higher than 5, the water retention property is not exerted and the material has physical properties like clay. If the pH is less than 2, the starch is gelatinized and loses its gel-like property. The acidic insoluble high molecular weight protein specifically includes wheat glutenin, and the lipid specifically includes polar lipids such as phospholipids and glycolipids and non-polar lipids such as triglyceride.

【0007】本発明ゲル状食品素材は、小麦粉を水の存
在下で攪拌した後、pH3〜4に調整することにより、
小麦粉の水溶性区分、デンプン区分、及びグルテン区分
を除去することにより製造することができる。更に具体
的に説明すれば、まず小麦粉を水に分散させる。小麦粉
と水との比率は、小麦粉1重量部に対し、水2重量部以
上であればよい。しかし、水があまり多過ぎると排水が
大変となるので、小麦粉1重量部に対し、水3重量部程
度迄が好ましい。次に、小麦粉を水に分散させたものを
攪拌する。攪拌は刃ですりつぶし、小麦粉を攪拌抽出す
るが、小麦粉のゲル構造を破壊するような攪拌は避ける
べきである。また、この際の抽出装置としては小麦粉の
ゲル構造を破壊しないで、且つ充分に混練できる抽出装
置が好ましく、例えば、自動乳鉢のような雷かい機、ホ
バートミキサー等が使用可能であるが、自動乳鉢を使用
するのが特に好ましい。攪拌時のpHは、グルテンを溶
かすためにpH約3.5に調整するのが好ましい。次
に、pH3〜4にし、遠心分離すると、デンプン区分の
上層に目的とするゲル区分、即ち本発明のゲル状食品素
材が得られる。
The gel-like food material of the present invention is prepared by stirring wheat flour in the presence of water and then adjusting the pH to 3-4.
It can be produced by removing the water-soluble fraction, starch fraction, and gluten fraction of wheat flour. More specifically, wheat flour is first dispersed in water. The ratio of wheat flour to water may be 2 parts by weight or more of water to 1 part by weight of wheat flour. However, if the amount of water is too much, drainage becomes difficult. Therefore, up to about 3 parts by weight of water is preferable to 1 part by weight of flour. Next, the wheat flour dispersed in water is stirred. Agitation should be done with a blade and the flour should be extracted with agitation, but agitation that destroys the gel structure of the flour should be avoided. Further, as the extraction device at this time, an extraction device that does not destroy the gel structure of wheat flour and can be sufficiently kneaded is preferable, for example, a lightning machine such as an automatic mortar, a Hobart mixer or the like can be used. It is particularly preferable to use a mortar. The pH during stirring is preferably adjusted to about pH 3.5 in order to dissolve gluten. Next, the pH is adjusted to 3 to 4 and centrifugation is carried out to obtain the desired gel segment, that is, the gelled food material of the present invention, on the upper layer of the starch segment.

【0008】上記の如くに得られる本発明のゲル状食品
素材は、pH3〜4付近の酸性を示し、組成的には水不
溶不消化性のペントザンが主成分となるため低カロリー
であり、乳製品等の高カロリー酸性ゲル状食品に替わる
低カロリー食品を提供するものである。また本発明のゲ
ル状食品を凍結乾燥するとポーラスな組織の食品素材が
得られ、例えば、これを利用して高野豆腐状の食品を得
ることができ、ダイエット食品としても有用である。
The gel-like food material of the present invention obtained as described above has a pH of around 3 to 4 and is low in calories because it is composed mainly of water-insoluble and indigestible pentosan. A low-calorie food that replaces a high-calorie acidic gel food such as a product is provided. Further, by freeze-drying the gel-like food of the present invention, a food material having a porous structure can be obtained. For example, it is possible to obtain a Takano-tofu-like food, which is also useful as a diet food.

【0009】[0009]

【実施例】以下、本発明を実施例を挙げて更に詳細に説
明するが、本発明はこれらのみに限定されるものではな
い。 実施例1 図1に示す製造工程に従って、ゲル状食品素材を製造し
た。日東製粉株式会社の強力小麦粉(商品名RED K
NIGHT)を乾燥重量50gを150mlの純水に混
合し、自動乳鉢で混練した。自動乳鉢は日陶科学株式会
社製で、回転数は乳棒120rpm、乳鉢7rpmとし
た。混練後、3000rpmで10分間遠心分離し沈澱
物を乾燥重量で46.6gを得た。以下の操作における
自動乳鉢での混練、遠心分離は、全て同様の条件で行っ
た。上記沈澱物に0.8%酢酸125mlを添加後、自
動乳鉢で混練し、しかる後遠心分離した。得られた沈澱
物に0.2%酢酸75mlを添加し、再び自動乳鉢で混
練後、遠心分離した。この時のpHは3.5であった。
得られた沈澱物に純水150mlを加えて自動乳鉢で混
練・遠心分離の操作を行なったところ、沈殿物は上層の
本発明の目的とするゲル状の区分、下層のデンプン層の
2層に分離した。得られた乾燥重量は、それぞれ22.
25g、16.95gであった。尚、2回目と3回目の
遠心分離での上澄み区分を合わせグルテン区分とし、そ
の乾燥重量は5.9gであった。
The present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. Example 1 A gel food material was manufactured according to the manufacturing process shown in FIG. Nitto Flour Milling Co., Ltd.'s strong wheat flour (trade name RED K
50 g of dry weight was mixed with 150 ml of pure water and kneaded in an automatic mortar. The automatic mortar was manufactured by Nitto Kagaku Co., Ltd., and the rotation speed was 120 rpm for the pestle and 7 rpm for the mortar. After kneading, centrifugation was performed at 3000 rpm for 10 minutes to obtain a precipitate in a dry weight of 46.6 g. Kneading and centrifugation in an automatic mortar in the following operations were all performed under the same conditions. After adding 125 ml of 0.8% acetic acid to the above precipitate, the mixture was kneaded in an automatic mortar and then centrifuged. 75 ml of 0.2% acetic acid was added to the obtained precipitate, and the mixture was kneaded again in an automatic mortar and then centrifuged. The pH at this time was 3.5.
When 150 ml of pure water was added to the obtained precipitate and kneading and centrifugation were carried out in an automatic mortar, the precipitate was divided into two layers, an upper gel layer for the purpose of the present invention and a lower starch layer. separated. The dry weights obtained were 22.
It was 25 g and 16.95 g. The supernatant fractions obtained by the second and third centrifugation were combined into a gluten fraction, and the dry weight thereof was 5.9 g.

【0010】(保水量の測定)実施例1で保たれたゲル
状区分(pH=3.5、水分含量94.8%)からなる
食品素材を用い、異なるpHにおける保水力を測定し
た。本ゲル状区分の10gずつを試験官に入れ、カセイ
ソーダと乳酸でpHを変化させたときのゲル中に含まれ
る水分重量を、ゲル乾燥重量1gあたりの重量に換算し
て、保水力とした。結果を表1に示す。
(Measurement of Water Retaining Amount) The water retaining ability at different pHs was measured using the food material consisting of the gel-like section (pH = 3.5, water content 94.8%) retained in Example 1. Each 10 g of this gel-like section was put into a tester, and the weight of water contained in the gel when the pH was changed with caustic soda and lactic acid was converted into the weight per 1 g of gel dry weight to obtain the water retention capacity. Table 1 shows the results.

【0011】[0011]

【表1】 上記結果から、得られたゲル状区分はpH3.5以下の
条件で非常に高い保水力を有し、ゲル状食品の基材とし
て適していることが確認された。
[Table 1] From the above results, it was confirmed that the obtained gel-like section has a very high water-retaining power under the condition of pH 3.5 or less and is suitable as a base material for gel-like foods.

【0012】(粘稠性の測定)実施例1で保たれたゲル
状区分からなるゲル状食品素材80g(wet)に酢酸
を添加してpHを調整し、トータルで400mlとし
た。なお使用したゲル状食品素材は乾物では5gであっ
た。上記試料をビスコテスター(リオン株式会社製)で
その粘度を測定した。結果を図2に示す。図2より、本
発明のゲル状食品素材はpHが5以下で顕著に粘度が増
加し、粘稠性がでてくることがわかる。
(Measurement of Viscosity) Acetic acid was added to 80 g (wet) of the gel-like food material consisting of the gel-like section maintained in Example 1 to adjust the pH to 400 ml in total. The gel-like food material used was 5 g in dry matter. The viscosity of the above sample was measured with a Visco Tester (manufactured by Rion Co., Ltd.). The results are shown in FIG. From FIG. 2, it can be seen that the pH of the gel food material of the present invention markedly increases at pH of 5 or less, and the viscosity is increased.

【0013】実施例2 酢酸の替わりに乳酸を使用する以外は、実施例1と同様
の方法でゲル状区分を調整し、ヨーグルト状の食品を試
作した。 (フレバー配合) 卵白 1個分 水 20g 砂糖 40g レモン果汁 1個分 バニラフレバー 適量 フレバー配合を最初に混合調製し、それを200gのゲ
ル状区分に泡立て器で混合し、冷蔵庫で冷却してから品
質評価をした。得られた食品は、水分含量が95%以上
と高いにもかかわらず、好ましいヨーグルト状の食感と
風味を有し、本発明によるゲル状食品素材は、低カロリ
ー食品の有効な新規素材であることが確認された。
Example 2 A yogurt-like food product was prepared by adjusting the gel-like section in the same manner as in Example 1 except that lactic acid was used instead of acetic acid. (Flavor mix) Egg white 1 water 20 g Sugar 40 g Lemon juice 1 vanilla flaver An appropriate amount The frever mix was mixed and prepared first, and it was mixed with a whisk in a 200 g gel-like section and cooled in a refrigerator before quality. Evaluated. The obtained food product has a favorable yogurt-like texture and flavor despite having a high water content of 95% or more, and the gel food product according to the present invention is an effective new material for low-calorie foods. It was confirmed.

【0014】[0014]

【発明の効果】叙上の通り、本発明は酸性領域下におい
て優れた保水性と粘稠性とを発揮するゲル状食品素材を
提供し、また該素材は小麦粉が原料であることから風味
も良好で、且つ、水不溶不消化性のペントザンを主成分
とするため、該素材を使用した食品は低カロリーであ
り、ダイエット食品としても有用である。
Industrial Applicability As described above, the present invention provides a gel-like food material that exhibits excellent water retention and viscosity in an acidic region, and since the material is wheat flour, it also has a flavor. Since the main component is good and water-insoluble and indigestible pentosan, the food using this material has low calorie and is also useful as a diet food.

【図面の簡単な説明】[Brief description of the drawings]

【図1】実施例1のゲル状食品素材の製造工程を示す該
略図である。
1 is a schematic view showing a manufacturing process of a gelled food material of Example 1. FIG.

【図2】実施例1のゲル状食品素材のpHと粘度との関
係を示すグラフである。
FIG. 2 is a graph showing the relationship between pH and viscosity of the gel food material of Example 1.

Claims (5)

【特許請求の範囲】[Claims] 【請求項1】 ペントザンを主成分とし、酸性不溶高分
子タンパク質及び脂質を含有し、pHが5〜2で保水
性、粘稠性を発揮するゲル状食品素材。
1. A gel food material which contains pentosan as a main component, contains an acidic insoluble high molecular weight protein and a lipid, and exhibits water retention and viscosity at a pH of 5 to 2.
【請求項2】 小麦粉を水の存在下で攪拌した後、pH
3〜4に調整することにより、小麦粉の水溶性区分、デ
ンプン区分、及びグルテン区分を除去することを特徴と
する、保水性、粘稠性に優れたゲル状食品素材の製造方
法。
2. The pH of wheat flour after stirring in the presence of water
A method for producing a gel-like food material having excellent water retention and viscosity, which comprises removing the water-soluble section, starch section, and gluten section of wheat flour by adjusting to 3 to 4.
【請求項3】 攪拌時にゲル構造を破壊しない抽出装置
を用いる請求項1記載の製造方法。
3. The production method according to claim 1, wherein an extraction device that does not destroy the gel structure during stirring is used.
【請求項4】 抽出装置が自動乳鉢である請求項3記載
の製造方法。
4. The manufacturing method according to claim 3, wherein the extracting device is an automatic mortar.
【請求項5】 請求項1記載のゲル状食品素材を用いて
なる食品。
5. A food product using the gel food material according to claim 1.
JP7303878A 1995-10-27 1995-10-27 Gel food material, its production and food product using the same Withdrawn JPH09121786A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7303878A JPH09121786A (en) 1995-10-27 1995-10-27 Gel food material, its production and food product using the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7303878A JPH09121786A (en) 1995-10-27 1995-10-27 Gel food material, its production and food product using the same

Publications (1)

Publication Number Publication Date
JPH09121786A true JPH09121786A (en) 1997-05-13

Family

ID=17926368

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7303878A Withdrawn JPH09121786A (en) 1995-10-27 1995-10-27 Gel food material, its production and food product using the same

Country Status (1)

Country Link
JP (1) JPH09121786A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999034690A1 (en) * 1998-01-08 1999-07-15 Otsuka Foods Co., Ltd. Gelled foods and process for producing the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999034690A1 (en) * 1998-01-08 1999-07-15 Otsuka Foods Co., Ltd. Gelled foods and process for producing the same
US6458395B1 (en) 1998-01-08 2002-10-01 Otsuka Foods Co., Ltd. Gelatinous food product and process for preparing the same
CN1098044C (en) * 1998-01-08 2003-01-08 大塚食品株式会社 Gelled foods and process for producing the same

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