JPS5835662B2 - Glycerin-based foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to glycerin-based foods and aims to improve the physical properties of glycerin foods and glycerin-based foods.

Glycerin is a flavoring agent, has a high boiling point, and has excellent fluidity and moisturizing properties, so it is widely used in large quantities as a food itself or as an additive to other types of foods.

However, since glycerin is free-flowing, it has poor persistence, and aqueous glycerin solutions are perishable and unsuitable for long-term storage, which limits their use.

The inventor has researched glycerin and organic glue as an excipient over a long period of time, and found that by using a glue that is compatible with glycerin and has excellent shape retention as a gel made of glycerin, the fluidity of glycerin can be improved. Knowledge that it is possible to impart difficult-flowing properties to glycerin by improving its properties, and that if the perishability of such aqueous substances is improved and made non-perishable, the uses of glycerin-based foods can be expanded. and completed this invention.

Next, this invention will be explained in detail.

In this invention, xanthan gum is employed as a substance that improves the fluidity of glycerin and gives it difficult flowability.

The amount of xanthan gum added is 5% based on glycerin.
(Weight, same below) The following amount is sufficient.

At this time, xanthan gum shows extremely high compatibility with glycerin.

However, other types of thickeners, such as locust bean gum,
When xanthan gum is replaced with guar gum, karaya gum, carrageenan, pectin, or agar, these substances are not compatible with glycerin.

This point is the first feature of the invention.

The amount of xanthan gum added is within the above specified values IKJ, hl
, can be arbitrarily determined depending on the desired degree of flow difficulty of glycerin.

The fluidity of glycerin decreases as the amount of xanthan gum used increases, and increases as the amount of xanthan gum decreases, as long as it does not lose its adhesive strength.

In order to prevent the perishability of glycerin, the following measures are required:

Add a system made by dissolving or dispersing xanthan gum in glycerin and propylene glycol.

Alternatively, xanthan gum may be added to a homogeneous mixture of glycerin and propylene glycol.

At this time, in order to improve the fluidity of glycerin and give it difficult fluidity, propylene glycol may be added in an amount equal to or less than twice the weight of glycerin.

Therefore, xanthan gum is insoluble in propylene glycol alone.

This is the second feature of this invention.

The glycerin-based food according to the present invention is a food itself, and is also useful as an additive to other types of food.

Examples of ways to add it to other foods include applying it to the surface of bread,
It is used in dot-like arrangements in Western confectionery, mixed with other foods, and as a filler in pasty foods, frozen foods, and other applications.

Next, the advantages of the present invention will be listed.

Experiment 1 ■ 0.5 parts of xanthan gum was added to 99.5 parts of glycerin (weight, same hereinafter) and dissolved by heating at 120°C for 10 minutes.

■ 0.5 part of xanthan gum was added to 495 parts of glycerin and dissolved by heating at 120°C for 10 minutes.* 50 parts of propylene glycol was added and mixed.

■ 49.5 parts of glycerin, 50 parts of propylene glycol
1 part and 0.5 part of xanthan gum at 120°C.
The mixture was heated and dissolved for 0 minutes.

(2) 0.5 part of xanthan gum was added to 99.5 parts of propylene glycol and dissolved by heating at 120'C for 10 minutes.

The fluidity was determined by measuring the viscosity at 20°C and visually observing the state.

Experiment 2 (1) Add 0.5 parts of xanthan gum to 99.5 parts of glycerin, heat and dissolve, and then mix with 200 parts of water.

(2) 49.5 parts glycerin 50 parts propylene glycol
After adding 0.5 parts of xanthan gum and heating to dissolve, 200 parts of water was mixed therein.

(3) Mix 200 parts of water with 100 parts of glycerin.

The three solutions described above were stored indoors at 38°C and 90 parts humidity, and their perishability was investigated.

As a result, (1)' solution showed rot after 1 month, (3) solution showed rot after 20 days, but (2)
No decomposition was observed in the liquid even after more than a year had passed.

Experiment 3 (1) 0.5 parts of xanthan gum was added to 49.5 parts of glycerin, heated and dissolved at 120°C for 10 minutes, and then 50 parts of sorbitol solution (containing 70% sorbitol) was mixed.

(2) Add 0.5 parts of xanthan gum to 49.5 parts of glycerin and dissolve at 120°C for 10 minutes.
50 parts of sugar (10%, water 25%) were mixed.

(3) Add 0.5 parts of xanthan gum to 495 parts of glycerin, heat and dissolve at 120°C for 10 minutes, then mix with 50 parts of starch syrup (37.5% glucose, 37.5% dextrin, 25% water). did.

Example 1 Cheve-containing food 4 parts of xanthan gum was added to 400 parts of glycerin, and 12
After heating and dissolving at 0°C for 10 minutes, 150 parts of propylene glycol was mixed with the mixture, and 450 parts of ground raw garlic was added and mixed. The mixture had no fluidity and appeared paste-like, and the ground garlic and liquid were mixed. A stable product with no separation of layers was obtained, and it did not exhibit spoilage even after being stored for several years.

Those not prepared by the method of the present invention had extremely fluidity and the ground garlic part was completely separated.

Example 2 Filler to be filled in the upper part of baked confectionery 5 parts of xanthan gum is heated and dissolved in a mixture of 200 parts of glycerin and 20 parts of propylene glycol at 130°C for 10 minutes, and 100 parts of starch syrup, 300 parts of liquid sugar and citric acid are added to this. 3
After mixing, add 400 parts of fresh strawberries and mix.

The obtained product has no fluidity and is in the form of a paste with fresh strawberries evenly dispersed, which can withstand long-term storage and does not flow out even if it is filled on top of the dough of baked confectionery before baking.

Example 3 2 parts of xanthan gum is dissolved by heating at 120'C for 10 minutes in a mixed solution of 100 parts of glycerin and 100 parts of propylene glycol.

This product has no fluidity and is a paste-like product.

10 parts of this preparation, 100 parts of wheat flour, and 20 parts of water were added and mixed to form noodles.

Noodles with good malleability and less adhesion to machines were obtained, and stable noodles that could be stored for a long time were obtained.

Furthermore, no tissue deterioration is observed even after freezing and thawing.

In the case where the method of the present invention is not used, the formulation is fluid, making it inconvenient to handle, and when making raw noodles, the flour dough sag and sticks to the machine, making it impossible to make noodles.

Furthermore, the finished raw noodles had weak texture and poor texture, but the product of the present invention had good texture.

Claims (1)

[Claims] 1. A glycerin-based food product characterized by being a homogeneous system consisting of glycerin, xanthan gum, and propylene glycol.