JPWO2022025132A5 - - Google Patents
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- JPWO2022025132A5 JPWO2022025132A5 JP2022513919A JP2022513919A JPWO2022025132A5 JP WO2022025132 A5 JPWO2022025132 A5 JP WO2022025132A5 JP 2022513919 A JP2022513919 A JP 2022513919A JP 2022513919 A JP2022513919 A JP 2022513919A JP WO2022025132 A5 JPWO2022025132 A5 JP WO2022025132A5
- Authority
- JP
- Japan
- Prior art keywords
- emulsion
- gum
- protein
- composition
- emulsifier
- 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
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- 239000000839 emulsion Substances 0.000 claims 14
- 239000000203 mixture Substances 0.000 claims 14
- 235000018102 proteins Nutrition 0.000 claims 10
- 108090000623 proteins and genes Proteins 0.000 claims 10
- 102000004169 proteins and genes Human genes 0.000 claims 10
- 239000003995 emulsifying agent Substances 0.000 claims 8
- 229920001586 anionic polysaccharide Polymers 0.000 claims 7
- 150000004836 anionic polysaccharides Chemical class 0.000 claims 7
- 239000003349 gelling agent Substances 0.000 claims 5
- 229920002148 Gellan gum Polymers 0.000 claims 4
- 239000006185 dispersion Substances 0.000 claims 4
- 235000010492 gellan gum Nutrition 0.000 claims 4
- 239000000216 gellan gum Substances 0.000 claims 4
- 229920000591 gum Polymers 0.000 claims 4
- 108010010803 Gelatin Proteins 0.000 claims 3
- 108010073771 Soybean Proteins Proteins 0.000 claims 3
- 235000010418 carrageenan Nutrition 0.000 claims 3
- 239000000679 carrageenan Substances 0.000 claims 3
- 229920001525 carrageenan Polymers 0.000 claims 3
- 229940113118 carrageenan Drugs 0.000 claims 3
- 239000003925 fat Substances 0.000 claims 3
- 235000013305 food Nutrition 0.000 claims 3
- 239000000499 gel Substances 0.000 claims 3
- 229920000159 gelatin Polymers 0.000 claims 3
- 239000008273 gelatin Substances 0.000 claims 3
- 235000019322 gelatine Nutrition 0.000 claims 3
- 235000011852 gelatine desserts Nutrition 0.000 claims 3
- 239000003921 oil Substances 0.000 claims 3
- 235000010987 pectin Nutrition 0.000 claims 3
- 239000001814 pectin Substances 0.000 claims 3
- 229920001277 pectin Polymers 0.000 claims 3
- 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 claims 3
- 235000010469 Glycine max Nutrition 0.000 claims 2
- 244000068988 Glycine max Species 0.000 claims 2
- 235000010443 alginic acid Nutrition 0.000 claims 2
- 229920000615 alginic acid Polymers 0.000 claims 2
- 230000032050 esterification Effects 0.000 claims 2
- 238000005886 esterification reaction Methods 0.000 claims 2
- 239000010419 fine particle Substances 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 229920001282 polysaccharide Polymers 0.000 claims 2
- 239000005017 polysaccharide Substances 0.000 claims 2
- 150000004804 polysaccharides Chemical class 0.000 claims 2
- 229940001941 soy protein Drugs 0.000 claims 2
- 229920001285 xanthan gum Polymers 0.000 claims 2
- 235000010493 xanthan gum Nutrition 0.000 claims 2
- 239000000230 xanthan gum Substances 0.000 claims 2
- 229940082509 xanthan gum Drugs 0.000 claims 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims 1
- 229920001817 Agar Polymers 0.000 claims 1
- 241000416162 Astragalus gummifer Species 0.000 claims 1
- 229920002907 Guar gum Polymers 0.000 claims 1
- 229920000569 Gum karaya Polymers 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229920000161 Locust bean gum Polymers 0.000 claims 1
- 229920000057 Mannan Polymers 0.000 claims 1
- 229920000881 Modified starch Polymers 0.000 claims 1
- 108010084695 Pea Proteins Proteins 0.000 claims 1
- 241000934878 Sterculia Species 0.000 claims 1
- 240000004584 Tamarindus indica Species 0.000 claims 1
- 235000004298 Tamarindus indica Nutrition 0.000 claims 1
- 229920002310 Welan gum Polymers 0.000 claims 1
- 235000010489 acacia gum Nutrition 0.000 claims 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 230000002378 acidificating effect Effects 0.000 claims 1
- 239000008272 agar Substances 0.000 claims 1
- 229940072056 alginate Drugs 0.000 claims 1
- 239000000783 alginic acid Substances 0.000 claims 1
- 229960001126 alginic acid Drugs 0.000 claims 1
- 150000004781 alginic acids Chemical class 0.000 claims 1
- 239000003513 alkali Substances 0.000 claims 1
- 239000005018 casein Substances 0.000 claims 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims 1
- 235000021240 caseins Nutrition 0.000 claims 1
- 239000001913 cellulose Substances 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- 235000012041 food component Nutrition 0.000 claims 1
- 239000005428 food component Substances 0.000 claims 1
- 235000010417 guar gum Nutrition 0.000 claims 1
- 239000000665 guar gum Substances 0.000 claims 1
- 229960002154 guar gum Drugs 0.000 claims 1
- 235000010494 karaya gum Nutrition 0.000 claims 1
- 239000000231 karaya gum Substances 0.000 claims 1
- 229940039371 karaya gum Drugs 0.000 claims 1
- 235000010420 locust bean gum Nutrition 0.000 claims 1
- 239000000711 locust bean gum Substances 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 229920000609 methyl cellulose Polymers 0.000 claims 1
- 239000001923 methylcellulose Substances 0.000 claims 1
- 235000010981 methylcellulose Nutrition 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 235000019426 modified starch Nutrition 0.000 claims 1
- 235000019702 pea protein Nutrition 0.000 claims 1
- 229960000292 pectin Drugs 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000010413 sodium alginate Nutrition 0.000 claims 1
- 239000000661 sodium alginate Substances 0.000 claims 1
- 229940005550 sodium alginate Drugs 0.000 claims 1
- 235000019710 soybean protein Nutrition 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 235000010491 tara gum Nutrition 0.000 claims 1
- 239000000213 tara gum Substances 0.000 claims 1
Claims (9)
前記乳化剤におけるタンパク質とアニオン性の多糖類とを質量比２５：７５～７５：２５で含有し、かつ前記乳化剤と前記ゲル化剤とを質量比１５：８５～６５：３５で含有するゲル強度が２．９Ｎ以上の保形性を有する乳化物含有ゲル状組成物。 It contains an emulsion consisting of an emulsifier containing water-soluble or water-dispersible fine particles containing proteins and anionic polysaccharides, fats and oils, and a gelling agent.
The gel strength is such that the protein in the emulsifier and the anionic polysaccharide are contained in a mass ratio of 25:75 to 75:25, and the emulsifier and the gelling agent are contained in a mass ratio of 15:85 to 65:35. An emulsion-containing gel-like composition having a shape-retaining property of 2.9 N or more.
得られた溶液又は分散液のｐＨを前記等電点に近づけることによりタンパク質及びアニオン性の多糖類を含む水溶性又は水分散性微粒子を含有する乳化剤を調製し、
該乳化剤と、油脂とゲル化剤とを、前記乳化剤におけるタンパク質とアニオン性の多糖類とを質量比２５：７５～７５：２５で含有し、かつ前記乳化剤と前記ゲル化剤とを質量比１５：８５～６５：３５で含有するように混合することにより、ゲル強度が２．９Ｎ以上の保形性を有する乳化物含有ゲル状組成物を製造する乳化物含有ゲル状組成物の製造方法。 Prepare a solution or dispersion containing a protein and an anionic polysaccharide and having a pH higher than the isoelectric point of the protein.
By bringing the pH of the obtained solution or dispersion close to the isoelectric point, an emulsifier containing water-soluble or water-dispersible fine particles containing proteins and anionic polysaccharides was prepared.
The emulsifier, fat and oil, and a gelling agent are contained, and the protein in the emulsifier and the anionic polysaccharide are contained in a mass ratio of 25:75 to 75:25, and the emulsifier and the gelling agent are contained in a mass ratio of 15. A method for producing an emulsion-containing gel-like composition, which comprises a emulsion-containing gel-like composition having a gel strength of 2.9 N or more and having a shape-retaining property by mixing so as to contain: 85 to 65:35.
The emulsion-containing gel-like composition for producing a food containing the emulsion-containing gel-like composition by mixing the emulsion-containing gel-like composition according to any one of claims 1 to 6 with a food component. A method for manufacturing foods including substances.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020127552 | 2020-07-28 | ||
| JP2020127552 | 2020-07-28 | ||
| PCT/JP2021/027947 WO2022025132A1 (en) | 2020-07-28 | 2021-07-28 | Emulsion-containing gel composition, food containing emulsion-containing gel composition, and method for manufacturing same |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JPWO2022025132A1 JPWO2022025132A1 (en) | 2022-02-03 |
| JPWO2022025132A5 true JPWO2022025132A5 (en) | 2022-07-11 |
| JP7157894B2 JP7157894B2 (en) | 2022-10-20 |
Family
ID=80035642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2022513919A Active JP7157894B2 (en) | 2020-07-28 | 2021-07-28 | Emulsion-containing gel composition, food containing emulsion-containing gel composition, and method for producing the same |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP7157894B2 (en) |
| WO (1) | WO2022025132A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114468062B (en) * | 2022-02-16 | 2023-08-25 | 江南大学 | Dual-network zero-trans fat emulsion gel capable of being printed in 3D/4D mode and preparation method thereof |
| CN114847396B (en) * | 2022-04-24 | 2023-06-02 | 华南农业大学 | Dual gel capable of printing protein network and preparation method and application thereof |
| CN115005424A (en) * | 2022-06-16 | 2022-09-06 | 东北农业大学 | Method for improving gel property of soybean protein emulsion by using inulin-assisted ultrasonic treatment |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59173053A (en) * | 1983-03-22 | 1984-09-29 | Morinaga & Co Ltd | Preparation of food and drink containing fat-soluble vitamins |
| JP3829371B2 (en) * | 1996-09-03 | 2006-10-04 | 不二製油株式会社 | Air-containing dessert and its manufacturing method |
| JP2004298061A (en) | 2003-03-31 | 2004-10-28 | Kanegafuchi Chem Ind Co Ltd | Gelatinous oil-in-water emulsified composition and method for producing the same |
| JP6147009B2 (en) | 2012-04-02 | 2017-06-14 | 日清オイリオグループ株式会社 | Gel food |
| JP6061263B2 (en) | 2012-07-06 | 2017-01-18 | ハウス食品グループ本社株式会社 | Gel-like food and method for producing the same |
| EP3287013B1 (en) | 2015-04-22 | 2019-10-30 | The Nisshin OilliO Group, Ltd. | Gel composition and method for manufacturing the same |
| WO2018008715A1 (en) | 2016-07-07 | 2018-01-11 | ソマール株式会社 | Gel-form food composition and food using same |
| US20200288759A1 (en) | 2017-11-02 | 2020-09-17 | San-Ei Gen F.F.I., Inc. | Method for producing water-soluble or water-dispersible microparticles, use or method for use as substitute having emulsifying function, method for producing emulsion, method for producing food and food containing emulsion |
-
2021
- 2021-07-28 WO PCT/JP2021/027947 patent/WO2022025132A1/en active Application Filing
- 2021-07-28 JP JP2022513919A patent/JP7157894B2/en active Active
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