JPS5914748A - Paste agent for food - Google Patents

Abstract

PURPOSE:To obtain a paste agent prepared by blending guar gum with alginic acid and vitamin B1 sodium lauryl sulfate or a pharmaceutical preparation of food additive consisting essentially of it in a given ratio and to use it for pickle and other foods. CONSTITUTION:85-80 guar gum is blended with 15-20 alginic acid and 0-1 vitamin B1 sodium lauryl sulfate or a pharmaceutical preparation of food additive (as vitamin B1 lauryl sulfate) consisting essentially of it. The guar gum may be partially replaced with other natural gum such as gum extracted from the seed of tamarind of xanthan gum. The paste agent utilizes the fact that alginic acid is extremely effective for preventing the reduction in viscosity of a guar gum solution and useful for the dispersion into the solution of the paste agent without making bulk during dissolution, and the paste agent is used for pickle and other various kinds of foods.

Description

DETAILED DESCRIPTION OF THE INVENTION It is well known that guar gum is often used in pickles and other various foods.

However, since guar gum's viscosity decreases significantly over time in water or saline solution, it has recently been replaced with xanthancum3. It is a glue that requires a lot of effort.

The present invention uses alkynic acid, which has been conventionally used as a disintegrant for tablets in pharmaceutical industry, to prevent the viscosity of guar gum solution from decreasing over time.
．． be highly effective.

Depending on the amount used, alginic acid, which Shi et al. thought was insoluble in water, is useful for dispersing the sizing agent, which forms lumps when dissolved, in the liquid.

In other words, it has been found that wood can be dissolved in water in an amount within the claimed range.

The blending ratio of alginic acid and guar gum was 15:8.
Preferably 5 to 20 to 80.

If the ratio of alkynic acid is less than this, the effect will rapidly decrease, and if it is more than this, the viscosity of the solution and the gloss of the glue will deteriorate, which is not desirable.

Furthermore, the effects of alginic acid can be further promoted by adding vitamin B1 lauryl sulfate, which has been conventionally recognized as a food quality improver, or a preparation containing this as a main ingredient to the above-mentioned mixed thickening agent. Ta. However, since vitamin B1 lauryl sulfate is a solution and has no viscosity, it is preferable to keep the amount added to the paste to the minimum necessary.

Next, examples will be described in more detail. The guar gum used in this example was guar gum from Pakistan (ky2
25) Hereinafter referred to as Gua. Alginic acid is Snow Acid Algin manufactured by Fuji Chemical Industry Co., Ltd. Hereinafter referred to as algin. Tamarind gum is Glyroid 35G manufactured by Dainippon Pharmaceutical Co., Ltd., hereinafter referred to as 38G. Vitamin B
1 lauryl sulfate is manufactured by Tanabe Seiyaku Co., Ltd. and is referred to as vitamin V below.

Uniformly mix guar, algin, 38G, and vitamins in the following ratio. A 1% aqueous solution of each was prepared, stored under the same conditions (room temperature 26-27°C), and changes over time were compared.

Number 1 23456 Gua 100 90 85 80 73 75 Algin 0 10 15 20 18 153SG
0000010 Vitamin 000090 Difficulty in dissolving Difficult Easy Easy Easy Viscosity over time (Senna voice) x 103 First time 6 5 2.6 1.9 1.
4 1.824' 2.5 6.4 3.
0 2.1 1.4' 2.948 4*
6.0 2.8 1.9 1.3 3.0963*3.
0 2.2 1.8 1.3 3.3720
- 1.0 1.8 1.5 1.2 2.0 Note: * indicates no 103, that is, 4 cm voice and 3 cm voice. The left end shows the number of elapsed times, and the decrease in acidity of the aqueous solution during this time is number 1, which dropped from 63 to 3.8. Number 2 has a decrease of 0
．． 5. For the others, the growth of bacteria in the solution was within 0.3,
It is assumed that it is affected by vitamins.

Algin has a viscosity of 1% aqueous solution. 134 centimeter Boyce Vitamin is a preparation containing 9.18% vitamin B lauryl sulfate, 100% sodium fumarate, and 89.82% natural products.

Handover amendment dated November 12, 1980 Submitted November 1, 1980 Fl Director General of the Patent Office Mr. Kazuo Wakasugi■, Indication of the case Patent Application No. 124207 of 1982 Invention of the invention Name Food glue 3 Relationship to the case of the person making the amendment Tokuho applicant zip code 599-03

Claims (1)

[Claims] Guar gum 85-80 Alginic acid 15-20 Vitamin B1 lauryl sulfate 1 lithium or a food additive preparation containing it as a main ingredient (as bicumin B1 lauryl sulfate) 0-1 Blended within the above range A food glue especially used for pickles. Note that a part of the guar gum may be replaced with other natural thickening agents, such as gum extracted from pressed coumarind, or xanthancum.