JPWO2022168878A5 - - Google Patents

Claims (17)

A food modifier (other than for making French fries and forming a dry film coating) , comprising a reversible thermal gelling agent and a thickening agent, and satisfying one or more of the following (A) to (C) .
(A) The thickener contains both starch and starch hydrolysates.
(B) Contains crystalline cellulose.
(C) Contains non-thickening starch. The food modifier according to claim 1, wherein the reversible thermal gelling agent has a thermal gelation temperature of 40°C or higher. The food modifier according to claim 1 or 2, wherein a 2 wt% aqueous solution of the thickener has a viscosity of 30 mPa·s or more at 15°C. The food modifier according to any one of claims 1 to 3, wherein the reversible thermal gelling agent is methylcellulose or hydroxypropylmethylcellulose. The thickening agent is starch, starch hydrolyzate, carboxymethylcellulose, xanthan gum, guar gum, locust bean gum, gellan gum, native gellan gum, tamarind seed gum, carrageenan, pectin, sodium alginate, seaweed powder, seaweed extract, glucomannan, and agar. The food modifier according to any one of claims 1 to 4, which is at least one selected from the group consisting of. The food modifier according to any one of claims 1 to 5, wherein the thickener contains both the starch and the starch hydrolyzate. The food modifier according to any one of claims 1 to 6, comprising crystalline cellulose. The food modifier according to any one of claims 1 to 7, comprising non-thickening starch. The food modifier liquid prepared by adding water to the food modifier and stirring and mixing to have a solid content of 5% by weight has a viscosity at 15 ° C. of 250 mPa s or more according to any one of claims 1 to 8. Food modifier according to. The food modifier according to any one of claims 1 to 9, which is added to food during food modification and can be removed after food modification. The food modifier according to any one of claims 1 to 10, which is used for food coating. The food modifier according to any one of claims 1 to 11, which is used for coating food in a gel state. The food modifier according to any one of claims 1 to 12, which satisfies the (A) and satisfies at least one of the (B) and (C). The step (1) of obtaining a food modifier liquid by adding water to the food modifier according to any one of claims 1 to 13 and stirring and mixing, coating the food with the food modifier liquid A method for producing a modified food, comprising a step (2) of obtaining a coated food, and a step (3) of heating the coated food above the thermal gelation temperature of a reversible thermal gelling agent. 15. The method for producing a modified food according to claim 14 , wherein the heating in step (3) is boiling or steaming. The method for producing an improved food according to claim 14 or 15 , wherein the food modifier liquid has a viscosity of 250 mPa·s or more and 10000 mPa·s or less at 15°C. A method for producing an improved food product according to any one of claims 14 to 16 , further comprising step (4) of washing said coated food product with water.