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WO2017002718A1 - Agent de prévention de la formation de grumeaux - Google Patents

Agent de prévention de la formation de grumeaux Download PDF

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Publication number
WO2017002718A1
WO2017002718A1 PCT/JP2016/068785 JP2016068785W WO2017002718A1 WO 2017002718 A1 WO2017002718 A1 WO 2017002718A1 JP 2016068785 W JP2016068785 W JP 2016068785W WO 2017002718 A1 WO2017002718 A1 WO 2017002718A1
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WO
WIPO (PCT)
Prior art keywords
thickener
food
drink
parts
weight
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.)
Ceased
Application number
PCT/JP2016/068785
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English (en)
Japanese (ja)
Inventor
暢子 神野
未来 今野
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Meiji Co Ltd
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Meiji Co Ltd
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Priority to JP2017526318A priority Critical patent/JP6766044B2/ja
Publication of WO2017002718A1 publication Critical patent/WO2017002718A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids

Definitions

  • Thickening polysaccharides are used in various technical fields. In the food field, for example, they are used as thickeners for imparting thickness to foods and drinks. Such thickeners are used not only to adjust the viscosity of foods and drinks and change the texture in accordance with general consumer preferences, but also to prevent aspiration of food and drinks by elderly people and the like. ing. Thickeners used for such purposes are also known as thickening foods.
  • thickening polysaccharides used as thickeners in the food field are known, including xanthan gum and guar gum.
  • Xanthan gum and the like have excellent characteristics such as rapid thickening and low stickiness.
  • xanthan gum has low dispersibility, and when added to water in the form of a powder, only its surface dissolves, and the inside remains in powder form, forming a so-called “dama (spice, stepchild)”. It is easy and does not disperse uniformly in water, and has a side surface that forms a gel-like lump in part.
  • Patent Document 1 discloses a technique for binding a potassium salt to the surface of powdered xanthan gum and the like.
  • Patent Document 2 discloses a technique of adding poly- ⁇ -glutamic acid or a salt thereof.
  • the dispersibility of the thickening polysaccharide can be improved to the same or higher level than the potassium salt by using lysine, aspartic acid or a salt thereof.
  • the amino acid or a salt thereof in place of the potassium salt, it has been found that it is possible to impart a thickness to the food and drink without imparting a unique flavor derived from the potassium salt to the food and drink. It was. Based on such knowledge, the invention represented by the following is provided after further research and examination.
  • Splice formation inhibitor 1-1 A thickening polysaccharide sparging inhibitor comprising at least one selected from the group consisting of lysine and aspartic acid and salts thereof. 1-2. The spatter formation inhibitor according to 1-1, wherein the thickening polysaccharide is at least one selected from the group consisting of xanthan gum and guar gum. 1-3. The spatter formation inhibitor according to 1-1 or 1-2, wherein the thickening polysaccharide is xanthan gum. 1-4. The spatter formation inhibitor according to any one of 1-1 to 1-3, further comprising dextrin.
  • Thickener 2-1 A thickener comprising at least one selected from the group consisting of lysine and aspartic acid and salts thereof, and a thickening polysaccharide.
  • Food and drink 3-1 A food or drink containing the thickener according to any one of 2-1 to 2-10. 3-2. The food or drink according to 3-1, which is a swallowing assistance food or drink. 3-3. The food or drink according to 3-1 or 3-2, wherein the food or drink is liquid.
  • Use 4-1 One or more uses selected from the group consisting of lysine and aspartic acid and their salts for inhibiting the thickening polysaccharide spalling. 4-2. 4. The use according to 4-1, wherein the thickening polysaccharide is at least one selected from the group consisting of xanthan gum and guar gum. 4-3. The use according to 4-1, or 4-2, wherein the thickening polysaccharide is xanthan gum. 4-4. Use of the thickener according to any one of 2-1 to 2-10 for imparting thickness to food and drink. 4-5. The use according to 4-4, wherein the food or drink is liquid.
  • Manufacturing method of thickener 5-1 A method for producing a thickening agent, comprising preparing an aqueous solution in which at least one selected from the group consisting of lysine and aspartic acid and salts thereof is dissolved, and spraying the aqueous solution onto a thickening polysaccharide.
  • the method according to 5-1 comprising drying the thickening polysaccharide sprayed with the aqueous solution.
  • 5-3 The method according to 5-1 or 5-2, comprising mixing the at least one thickening polysaccharide and dextrin prior to the spraying.
  • 5-4 The method according to any one of 5-1 to 5-3, wherein the aqueous solution contains dextrin.
  • Manufacturing method of food and drink 6-1 A method for producing a thick food or drink, comprising blending the thickener according to any one of 2-1 to 2-10 into the food or drink. 6-2. The production method according to 6-1, wherein the food or drink is a liquid food or drink. 6-3. The production method according to 6-1 or 6-2, wherein the food or drink is a swallowing assistance food or drink. 6-4. The production method according to any one of 6-1 to 6-3, further comprising stirring the food or drink containing the thickener.
  • Thoromi application method 7-1 A method for imparting thickness to food and drink, comprising blending the thickener according to any one of 2-1 to 2-10 into the food and drink. 7-2. The method according to 7-1, wherein the food or drink is a liquid food or drink. 7-3. The method according to 7-1 or 7-2, wherein the food or drink is a swallowing assistance food or drink. 7-4. The method according to any one of 7-1 to 7-3, further comprising stirring a food or drink containing the thickener.
  • the invention disclosed in this document can effectively suppress the formation of thickened polysaccharides. Moreover, by the invention disclosed in this document, it is possible to adjust the thickness of food and drink without imparting a unique flavor (for example, bitterness and astringency) due to potassium salt (for example, potassium chloride) to the food or drink. it can.
  • a unique flavor for example, bitterness and astringency
  • potassium salt for example, potassium chloride
  • Spatter formation inhibitor A thickening polysaccharide spatter formation inhibitor comprising at least one selected from the group consisting of lysine and aspartic acid and salts thereof will be described.
  • the lysine, aspartic acid, and salts thereof are not particularly limited as long as they can be used in the field of food.
  • these may be naturally derived from microorganisms, animals, or plants, and may be obtained by chemical synthesis methods or gene recombination methods.
  • Lysine and glutamic acid may be any of L-form, D-form, and mixtures thereof (for example, racemate), but L-form is preferred.
  • the lysine, aspartic acid, and salts thereof may be hydrates.
  • the “salt” of lysine or aspartic acid is not particularly limited as long as it is an acceptable salt in the field of food.
  • examples of such salts include salts with inorganic bases, salts with inorganic acids, and salts with organic acids.
  • the salt with an inorganic base include alkali metal salts such as sodium, potassium and lithium, alkaline earth metal salts such as calcium and magnesium, and ammonium salts.
  • Examples of the salt with inorganic acid include salts with hydrohalic acid (hydrochloric acid, hydrobromic acid, hydroiodic acid, etc.), sulfuric acid, nitric acid, phosphoric acid and the like.
  • salt with an organic acid examples include salts with formic acid, acetic acid, propionic acid, oxalic acid, succinic acid, maleic acid, fumaric acid, citric acid and the like.
  • preferred salts are sodium salt, potassium salt, hydrochloride salt and the like.
  • the thickening polysaccharide is not particularly limited as long as it is used in the field of food, and its type and origin are not limited.
  • Examples of thickening polysaccharides include succinoglycan, gellan gum, native gellan gum, native gellan gum, deacylated gellan gum, carrageenan ( ⁇ , ⁇ , ⁇ , ⁇ , ⁇ , ⁇ , or ⁇ ), far celerane, xanthan gum.
  • Glucomannan locust bean gum, tara gum, silium seed gum, alginic acid and its salt, pectin, methylcellulose, carboxymethylcellulose and its salt, tamarind seed gum, Azobacter vineland gum, chondroitin sulfate and its salt, guar gum, guagum enzymatic degradation Arabic gum, arabinoxylan, arabinogalactan, karaya gum, cassia gum, water-soluble or water-insoluble soy polysaccharide, mackerel mugwort seed gum, macrohomopsis gum, tragacanth gum, hydroxypro Pill cellulose (HPC), hydroxyethyl cellulose (HEC), starch, gelatin, rhamzan gum, agar, curdlan, welan gum, pullulan, tragacanth gum, gati gum, PGA, modified or modified starch, starch hydrolysate, cyclodextrin, chitin, chitosan, Examples
  • the spatter formation inhibitor may have a structure consisting of at least one selected from the group consisting of lysine and aspartic acid and salts thereof, and if necessary, any other component (for example, a pH adjusting agent and Minerals etc.) may be included.
  • a splint formation inhibitor contains dextrin further from a viewpoint of exhibiting the suppression effect of splicing formation more effectively.
  • the dextrin is not limited as long as it is used in the field of food, and the type and origin thereof are not limited.
  • the dextrin has a dextrose equivalent (DE) of preferably 6 to 30, and more preferably 6 to 25, from the viewpoint of more effectively exhibiting the effect of improving dispersibility.
  • DE dextrose equivalent
  • the (blending) ratio of at least one selected from the group consisting of (a) lysine and aspartic acid and salts thereof and (b) the dextrin (blending) ratio exerts the spalling suppression effect. If it is, it will not be restrict
  • the pollen formation inhibitor does not contain potassium chloride and / or poly- ⁇ -glutamic acid from the viewpoint of flavor and texture.
  • a spatter formation inhibitor can be used by blending with a thickening polysaccharide (or a composition containing it).
  • Thickening agent that is, the above-mentioned pollen formation inhibitor and thickening polysaccharide, comprising at least one selected from the group consisting of lysine and aspartic acid and salts thereof and a thickening polysaccharide
  • a thickener is provided.
  • the thickener is a food (or food additive) that imparts viscosity to a liquid food or drink, and is synonymous with “thickness adjuster” or “gelling agent”.
  • the lysine, aspartic acid, salts thereof, and thickening polysaccharides that can be included in the thickening agent are as described in 1. above. As described in the section of the spatter formation inhibitor.
  • the content of at least one selected from the group consisting of lysine and aspartic acid and their salts contained in the thickener is arbitrary, depending on the viscosity of the food or drink to which viscosity is imparted, the type of food or drink to be achieved, etc. Can be set as appropriate.
  • the content of at least one selected from the group consisting of lysine, aspartic acid and salts thereof contained in the thickener is 1 to 20 parts, preferably 100 parts by weight, based on 100 parts by weight of the thickener. Is 3 to 15 parts, more preferably 7 to 15 parts. These numerical ranges have a lower limit of 1 part, an upper limit of 20 parts or 15 parts, a lower limit of 3 parts, an upper limit of 20 parts or 15 parts, a lower limit of 7 parts, and an upper limit. Includes 20 parts or 15 parts.
  • the content of the thickening polysaccharide contained in the thickener can be appropriately set according to the food and drink to which the viscosity is imparted, the kind thereof, the viscosity of the food and drink to be achieved, and the like.
  • the content of the thickening polysaccharide contained in the thickener is 20 to 80 parts, preferably 25 to 70 parts, more preferably 30 to 70 parts, in terms of dry weight, with respect to 100 parts of the thickener. It is. In these numerical ranges, the lower limit is 10 parts, the upper limit is 80 parts or 70 parts, the lower limit is 25 parts, the upper limit is 80 parts or 70 parts, the lower limit is 30 parts, the upper limit Includes 80 parts or 70 parts.
  • the thickener preferably contains dextrin.
  • the content of dextrin is, for example, 20 to 80 parts, preferably 25 to 80 parts, more preferably 30 to 75, in terms of dry weight, with respect to 100 parts of the thickener. Part. These numerical ranges have a lower limit of 20 parts, an upper limit of 80 parts or 75 parts, a lower limit of 25 parts, and an upper limit of 80 parts or 75 parts, a lower limit of 30 parts. , If the upper limit is 80 parts or 75 parts.
  • the structure of the thickener is arbitrary, and is not particularly limited as long as a desired viscosity adding effect is exhibited.
  • the thickening agent is bound to the thickening polysaccharide by at least one selected from the group consisting of lysine, aspartic acid and salts thereof. It is preferable to have the structure.
  • the shape of the thickener is not particularly limited.
  • the thickening agent can be powdered or liquid.
  • the thickener is preferably in the form of powder from the viewpoint of more effectively exhibiting the effect of improving storage stability.
  • the finer the particle size of the thickener the easier it is to develop the viscosity, but it is easier to form a splint.
  • the particle size of the thickener is preferably 10% or less for granules of 250 ⁇ m or less. That the particle size of the thickener is 250 ⁇ m or less can be measured by applying the powdery thickener to a sieve (60 mesh) having an opening of 250 ⁇ m.
  • the thickener not only suppresses spatter formation but also exhibits rapid thickening in water.
  • the thickener is added to 100 g (100 ml) of ion-exchanged water at 3 g, stirred for 20 seconds with a plastic medicine sag and left for 5 minutes to have a water viscosity of 5000 mPa ⁇ s or more. It is. 5400 mPa ⁇ s or more is preferable, and 5800 mPa ⁇ s or more is more preferable.
  • the thickener not only suppresses spatter formation but also exhibits rapid thickening in salt water.
  • the thickener is added to 100 g (100 ml) of saline (2% by weight) at 3 g, stirred for 20 seconds with a plastic medicine sag and left to stand for 5 minutes. It is 1500 mPa ⁇ s or more. 1800 mPa ⁇ s or more is preferable, and 2200 mPa ⁇ s or more is more preferable.
  • the water viscosity and the salt water viscosity can be measured using, for example, a B-type viscometer (rotation speed: 12 rpm, rotation time: 30 seconds, rotor: M3, manufactured by Toki Sangyo Co., Ltd.).
  • Thickeners can be added to liquid foods and drinks. Viscosity can be added to food by adding a thickener to liquid food and drink. Adding viscosity to a liquid food or drink contributes to swallowing assistance. Thus, in one embodiment, the thickener is used as a swallowing aid.
  • the amount of the thickener blended in the food and drink is arbitrary, and can be set as appropriate according to the intended strength of viscosity and the like.
  • the thickener can be added to the beverage at 0.5 to 5% by weight, preferably 1 to 3% by weight per 100 ml.
  • the lower limit is 0.5% by weight
  • the upper limit is 5% by weight or 3% by weight
  • the lower limit is 1% by weight
  • the upper limit is 5% by weight or 3% by weight.
  • the food / beverage product with which the thickener is blended is arbitrary, and is not particularly limited as long as it is a liquid food / beverage product.
  • the food and drink include beverages such as water, tea beverage, juice, soft drink, milk, fermented milk beverage, and lactic acid bacteria beverage, soup, miso soup, dressing, ramen, udon, soup pasta, liquid food, and mixer food And the like.
  • thickeners can also be used to impart viscosity to liquid pharmaceuticals and cosmetics.
  • Thickener can be filled into any container to make a container-packed thickener.
  • the container for filling the thickener is not particularly limited as long as it is suitable for food preservation.
  • the container for filling the thickener may be, for example, a synthetic resin bag, a barrier layer (for example, a metal foil such as aluminum, an ethylene-vinyl alcohol copolymer). Or a vinylidene chloride polymer) and a heat-sealable resin layer, a PET bag, a metal can, a paper container, and the like.
  • the container for filling the thickener is preferably a laminated bag including a barrier layer (metal foil such as aluminum) and a heat-sealable resin layer from the viewpoint of filling efficiency and storage stability, and can be repacked and A laminated bag having a form that can be packaged once / or more is more preferable.
  • a container may be filled with only the thickener, but may be filled with any other component (for example, a desiccant) as necessary.
  • the thickener is liquid (liquid)
  • a container for filling the thickener for example, a synthetic resin bag, a barrier layer (metal foil such as aluminum, ethylene-vinyl alcohol copolymer, Or a vinylidene chloride polymer) and a heat-sealable resin layer, a tube with a light-shielding film, a PET bottle with a light-shielding film, a metal can, and a paper container.
  • the container for filling the thickener is preferably a laminated material bag, a tube, and a metal can including a barrier layer (metal foil such as aluminum) and a heat-sealable resin layer from the viewpoint of storage stability, and a PET bottle. Etc., it is preferable to cover with a film that does not transmit light or oxygen.
  • the thickener packed in the container as described above can be a food or drink that is combined with any other food as necessary.
  • Food and drink 2 The food-drinks with which the thickener demonstrated in 1 was mix
  • lysine, aspartic acid, or salts thereof can suppress the formation of pollens by thickening polysaccharides. Accordingly, there is provided the use (or method of use) of lysine, aspartic acid, or a salt thereof for inhibiting the formation of a pollen by thickening polysaccharides.
  • ⁇ / RTI> By blending the above-mentioned thickener in food and drink, viscosity (or thickening) can be imparted to the food and drink while suppressing the formation of splices. Therefore, use (or thickening provision method) of the thickener for providing thickening to food-drinks is provided.
  • the blending ratio of the thickener to the food and drink is as described above.
  • Manufacturing method of thickener The manufacturing method of the thickener containing at least 1 type selected from the group which consists of lysine, aspartic acid, and these salts, and a thickening polysaccharide is arbitrary. For example, it is possible to obtain a thickener by mixing at least one selected from the group consisting of lysine, aspartic acid and salts thereof, a thickening polysaccharide and, if necessary, dextrin. This mixing may be performed in powder form or in an aqueous solution (liquid). The order of mixing the components is arbitrary.
  • the thickener is dissolved in (1) at least one selected from the group consisting of lysine, aspartic acid, and salts thereof. It is preferable to prepare an aqueous solution and (2) to produce the aqueous solution by a method including spraying the thickening polysaccharide.
  • This aqueous solution may be called a binder liquid.
  • the concentration of at least one selected from the group consisting of lysine and aspartic acid in an aqueous solution and salts thereof is not particularly limited.
  • the concentration of lysine, aspartic acid, or a salt thereof in an aqueous solution (liquid) is 0. 0.5 to 15% by weight, preferably 1 to 13% by weight, and more preferably 1 to 11% by weight.
  • the lower limit is 0.5 wt%
  • the upper limit is 15 wt%, 13 wt%, or 11 wt%
  • the lower limit is 1 wt%
  • the upper limit is 15 wt%, 13 Including the case of 11% by weight or 11% by weight.
  • the aqueous solution preferably contains dextrin.
  • concentration of dextrin in the aqueous solution is not particularly limited, but is, for example, 20 to 40% by weight, preferably 25 to 35% by weight. These numerical ranges include the case where the lower limit is 20% by weight, the upper limit is 40% by weight or 35% by weight, and the lower limit is 25% by weight, and the upper limit is 40% by weight or 35% by weight.
  • the conditions for preparing the aqueous solution are not particularly limited, and can be adjusted, for example, at normal pressure and normal temperature.
  • the pH of the aqueous solution is not particularly limited, but is 3 to 8, for example. From the viewpoint of the flavor compatibility between the aqueous solution and lysine, aspartic acid, or a salt thereof, 4 to 7.5 is preferable.
  • the aqueous solution can be sprayed onto the thickening polysaccharide by any means, but it is preferable to spray the aqueous solution uniformly onto the thickening polysaccharide. And the thickening polysaccharide sprayed with aqueous solution is dried as needed.
  • This spraying can be performed, for example, with an apparatus (for example, SFC-LABO, manufactured by Freund Sangyo Co., Ltd.) capable of granulating powder while spraying a liquid.
  • the moisture content of the dried thickening polysaccharide is, for example, 8% by weight or less from the viewpoint of more effectively exhibiting the effect of improving dispersibility and storage stability. It is preferably 7% by weight or less, and more preferably 6% by weight or less.
  • the aqueous solution may be sprayed only on the thickening polysaccharide, but the aqueous solution is preferably sprayed on the mixture of the thickening polysaccharide and dextrin.
  • the (blending) ratio of the thickening polysaccharide and the dextrin is not particularly limited as long as the properties of the thickener and the suppression effect on the pollen are not inhibited.
  • the amount of the aqueous solution sprayed onto the thickening polysaccharide or the mixture is not particularly limited as long as a desired pollen formation inhibitory effect (action) is obtained.
  • the ratio of the thickening polysaccharide or the mixture to the aqueous solution is 20 to 30 parts by weight (aqueous solution) with respect to 80 to 90 parts by weight (the thickening polysaccharide or mixture).
  • a thickener (Formulation 3) was obtained in the same manner as Formula 1 except that the potassium chloride blended in the binder solution was changed to 1 part by weight of glycine.
  • Test Example 1 Evaluation of thickening and dispersibility For each thickener obtained in Production Example 1 using the following evaluation method, the expression of thickening (viscosity) and dispersibility (suppressing effect of spatter formation) ) was evaluated. It is desirable that the thickener has a fast expression of tromi, no formation of lumps, and a small amount of lumps (if formed) in predetermined water or salt water.
  • Water viscosity and brine viscosity were measured using a B-type viscometer (rotation speed: 12 rpm, rotation time: 30 seconds, rotor: M3, manufactured by Toki Sangyo Co., Ltd.).
  • Dispersibility evaluation method In a glass beaker (100 ml), prepare 100 g of saline (0.025% by weight), add 2 g of thickener, let stand for 2 seconds, magnetic stirrer (stirrer) After stirring for 10 seconds at a bar length of 4 cm), the state of lumps was confirmed. And the dispersibility of a thickener was evaluated in four steps shown in Table 2. The dispersibility of each thickener was evaluated in triplicate.
  • Table 3 shows the evaluation results regarding the expression of thickening for Formulas 1 to 3
  • Table 4 shows the evaluation results regarding dispersibility.
  • photographs taken from above of the solutions in which the respective thickeners are dispersed are shown in FIG.
  • the thickener of Formula 2 blended with lysine has good thickening and dispersibility as well as the thickener of Formula 1 blended with potassium chloride. It was confirmed. On the other hand, it was confirmed that the thickener of Formulation 3 blended with glycine instead of potassium chloride has a good expression of thickness, but a dama with a diameter of 10 mm or more is formed and the dispersibility is not sufficiently improved. It was done. From these results, it was confirmed that, in the thickener, by using lysine instead of potassium chloride, a thickening adjustment (giving) action equivalent to that of potassium chloride and a spatter formation inhibiting action can be obtained.
  • Production Example 2 Preparation of thickener (aspartic acid) As shown in Table 5, 54 parts by weight of dextrin and 33 parts by weight of xanthan gum were mixed to obtain a mixed powder. Further, 8 parts by weight of dextrin was dissolved in 15 parts by weight of water, and then 5 parts by weight of sodium aspartate monohydrate was added and dissolved to obtain a binder liquid. In the same manner as in Production Example 1, the mixed powder of dextrin and xanthan gum was granulated while spraying the binder liquid (total amount) onto the mixed powder of dextrin and xanthan gum to obtain a thickener (formulation 4).
  • the formulation was changed except that the amount of dextrin contained in the mixed powder was changed to 58 parts by weight and the amount of sodium aspartate monohydrate contained in the binder solution was changed to 1 part by weight.
  • a thickener (formulation 6) was obtained.
  • the blending amount of dextrin contained in the mixed powder is changed to 59 parts by weight and the blending amount of xanthan gum to 32.5 parts by weight, and the blending amount of sodium aspartate monohydrate blended in the binder liquid A thickener (Formulation 7) was obtained in the same manner as Formulation 4 except that was changed to 0.5 parts by weight.
  • Test Example 2 Evaluation of Thickness Expression and Dispersibility For each thickener obtained in Production Example 2 using the same evaluation method as in Test Example 1, expression of thickness (viscosity) and dispersibility (seed formation) The inhibitory effect was evaluated. The results are shown in Tables 6 and 7.
  • Test Example 3 Flavor Evaluation Regarding the thickener (prescription 8) produced in the same manner as in prescription 4, except that the thickener of prescription 4 and the aspartic acid monohydrate of prescription 4 were changed to potassium chloride, According to the procedure, the influence on the flavor was evaluated.
  • Thickening water was obtained by adding the thickener of prescription 4 or prescription 8 to ion exchange water at 3% by weight and then stirring to impart thickness to the ion exchange water. Seven expert panels ingested thick water and evaluated the aftertaste and salty taste according to the following evaluation system.
  • the evaluation of the aftertaste when using the thickener of formula 8 is 1.3 on average, and the aftertaste is significant (P ⁇ 0) in the thickener of formula 4 compared to formula 8 using potassium chloride. .05).
  • the average salty taste when the thickener of formula 8 is used is 3.9, and the salty taste is significant in the thickener of formula 4 compared to formula 8 using potassium chloride (P ⁇ 0.05) was confirmed.

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  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

La présente invention concerne un nouvel agent de prévention de la formation de grumeaux. L'invention concerne en particulier un agent pour prévenir la formation de grumeaux à partir d'un polysaccharide épaississant, ledit agent comprenant au moins un composant choisi dans le groupe constitué de la lysine, de l'acide aspartique et de leurs sels.
PCT/JP2016/068785 2015-07-01 2016-06-24 Agent de prévention de la formation de grumeaux Ceased WO2017002718A1 (fr)

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JP2017526318A JP6766044B2 (ja) 2015-07-01 2016-06-24 継粉形成抑制剤

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Cited By (1)

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CN111602805A (zh) * 2020-06-01 2020-09-01 周益俊 一种高分散性的可食用速溶型增稠剂及其制备方法

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