起泡性向上剤、気泡含有食品、粘度調整剤、高粘度食品およびそれらの製造方法
- 专利权人:
- 青葉化成株式会社
- 发明人:
- 下村 武生,早坂 長英,藤野 彦人,千葉 克則
- 申请号：
- JP2009288488
- 公开号：
- JP5103463B2
- 申请日:
- 2009.12.18
- 申请国别(地区):
- JP
- 年份:
- 2012
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a foamability improver for foam-containing food with good texture and freezing resistance, a viscosity regulator for high viscosity food which maintains a special viscosity and good texture, and to provide an anti-bending agent for compression-molded food free from collapsing into small pieces and bending.
SOLUTION: The foaming property improver comprises psyllium seed gum and tamarind seed gum in a mass ratio of 99:1 to 1:1. The improver further comprises a saccharide in a mass ratio of 2:8 to 7:3 to the total amount of the psyllium seed gum and the tamarind seed gum. The saccharide is preferably a dextrin. The foam-containing food preferably comprises the foaming property improver in an amount of 0.2 to 5.0 mass%. The highly viscous food preferably comprises the viscosity regulator in an amount of 0.1 to 2.0 mass%. The compression-molded food preferably comprises the anti-bending agent in an amount of 0.1 to 2.0 mass%.
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- 来源网站：
- 中国工程科技知识中心
