Title:
乳化物含有ゲル状組成物及び乳化物含有ゲル状組成物を含む食品並びにこれらの製造方法
Document Type and Number:
Japanese Patent JP7157894
Kind Code:
B2
Abstract:
An emulsion-containing gel composition contains a gelling agent and an emulsion comprising an oil/fat and an emulsifier comprising water-dispersible fine particles or a water-soluble emulsifier containing a protein and an anionic polysaccharide. Sodium casein, alkaline treated gelatin, whey protein, or soy protein, etc., may be used as the protein. Xanthan gum, carrageenan, or native gellan gum, etc., may be used as the anionic polysaccharide. One or more substances from among agar, mannan, gelatin, kappa/iota carrageenan, xanthan gum, locust bean gum, tamarind seed gum, curdlan, tara gum, guar gum, and methyl cellulose, etc., may be used as the gelling agent. The present invention makes it possible to provide a satisfactory gelling agent and food containing an appropriate amount of oil/fat even if mixed with another material such as meat when the gel is crushed.
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Inventors:
Kousuke Nakano
Hiroki Yamazaki
Kazuhiro Maeda
Hiroki Yamazaki
Kazuhiro Maeda
Application Number:
JP2022513919A
Publication Date:
October 20, 2022
Filing Date:
July 28, 2021
Export Citation:
Assignee:
San-Ei Gen F.F.I.,Inc.
International Classes:
A23L29/20; A23J3/06; A23J3/10; A23J3/14; A23J3/16; A23L5/00; A23L13/00; A23L13/60; A23L29/10; A23L29/231; A23L29/238; A23L29/244; A23L29/25; A23L29/256; A23L29/262; A23L29/269; A23L29/281
Domestic Patent References:
| JP6012917B1 | ||||
| JP2014014292A | ||||
| JP2004298061A | ||||
| JP10075724A | ||||
| JP59173053A | ||||
| JP2013230138A |
Foreign References:
| WO2018008715A1 | ||||
| WO2019087666A1 |
Attorney, Agent or Firm:
Shinki Global IP Patent Corporation
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