Title:
新規なゲル化剤
Document Type and Number:
Japanese Patent JP6591856
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a novel gelling agent capable of evenly and instantly gelling not only milk but also soybean milk.SOLUTION: Dessert base is composed of low methoxyl pectin (LM pectin), high methoxyl pectin (HM pectin) and acid, and pH of its solution is adjusted to 4 or less. In the dessert base, LM pectin has DE at 3 to 38, and 3 to 12 preferably, and DE at 60 to 70 is desirable for HM pectin. In the dessert base, apparent DE is 34 to 54, and the acid is at least one of citric acid, lactic acid, acetic acid, malic acid, gluconic acid, succinic acid, and tartaric acid. When the dessert base is added to milk or soybean milk, gelation is instantly achieved. Note that apparent DE is defined by an expression below. Apparent DE=Σ(DE of pectin×pectin content)/(pectin total amount)(DE denotes a degree of esterification showing a methyl esterification ratio of galacturonic acid being a constituent of pectin).SELECTED DRAWING: Figure 2
Inventors:
Kazuya Taneichi
Maejima Toshikazu
Maejima Toshikazu
Application Number:
JP2015206398A
Publication Date:
October 16, 2019
Filing Date:
October 20, 2015
Export Citation:
Assignee:
Unitech Foods Co., Ltd.
International Classes:
A23L29/20; A23C9/154
Domestic Patent References:
| JP2012217383A | ||||
| JP2005168459A | ||||
| JP2008194613A |
Foreign References:
| US6423359 | ||||
| US4430349 |
Attorney, Agent or Firm:
Patent Business Corporation Moegi Patent Office