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Gelling Composition And Food Containing The Same

A composition and gelling technology, which is applied in the direction of food ingredients, food shaping, food ingredients as gelling agents, etc., can solve problems such as melting and inability to maintain the shape of food, and achieve the effect of reducing syneresis

Active Publication Date: 2017-12-08
SHIN ETSU CHEM CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Under this condition, the low-temperature gelling agent melts and cannot maintain the shape of the food

Method used

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  • Gelling Composition And Food Containing The Same
  • Gelling Composition And Food Containing The Same

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0079] The method for preparing the gelling composition includes a preparation method including the steps of mixing each methyl cellulose and a low-temperature gelling agent with a solvent, and then combining various mixtures, and a preparation method including the following steps: Base cellulose and low temperature gelling agent are mixed in a solvent.

[0080] The methyl cellulose dispersion can be prepared by a method including the following steps: pour the methyl cellulose into a tank containing hot water; and stir the mixture with a stirrer at 350-450 rpm for 10-30 minutes while keeping the mixture at 90 ~100°C to obtain a uniform dispersion.

[0081] The solution of the low-temperature gelling agent can be prepared by a method including the following steps: pour the low-temperature gelling agent into a tank containing water or hot water; then stir the mixture with a stirrer while maintaining the mixture at 90-100°C to obtain Uniform dispersion; and further stir the dispersio...

Embodiment 1

[0099] The wood pulp with an inherent viscosity of 800 ml / g is pulverized with a pulverizer to obtain cellulose pulp powder. The cellulose pulp powder in an amount equivalent to 6.0 kg of cellulose was placed in a jacketed internal stirring pressure-resistant reactor. Perform nitrogen replacement after vacuuming to completely remove oxygen in the reactor.

[0100] Next, a 49% by weight sodium hydroxide solution as the first alkali metal hydroxide solution is used so that the molar ratio of the first sodium hydroxide to cellulose (first sodium hydroxide / cellulose) is an amount of 2.62, It was added to the reactor at an addition rate of 10.48 [mol / mol·hr] and stirred while adjusting the internal temperature of the reactor to 60° C. to obtain alkali cellulose.

[0101] Subsequently, 2.4 kg of dimethyl ether was added thereto while adjusting the internal temperature of the reactor to 60°C. After adding dimethyl ether, while increasing the internal temperature of the reactor from 60°C...

Embodiment 2

[0105] Methyl cellulose was obtained in the same manner as in Synthesis Example 1, except that a cellulose pulp powder obtained by pulverizing wood pulp having an intrinsic viscosity of 850 ml / g with a pulverizer was used.

[0106] The DS of the obtained methylcellulose was 1.81, and the viscosity of a 2.0% by weight aqueous solution of methylcellulose at 20°C measured with a Brookfield viscometer was 5800 mPa·s. The storage modulus G'(75°C) of a 2.0 wt% aqueous solution of methyl cellulose at 75°C was measured to be 4750 Pa. When the temperature of the 2.0 wt% aqueous solution of methyl cellulose returned from 75°C to 45°C The regurgitant storage modulus G'(75~45℃) was measured to be 2950Pa, and the gelation temperature was 42℃. The results obtained are shown in Table 1.

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Abstract

Provided is a gelling composition capable of keeping a gel state in a food even when the food heated at 75 DEG C. is cooled to around 45 DEG C. at which the food can be eaten in a warm state. Specifically provided is a gelling composition comprising methyl cellulose, a 2.0% by weight aqueous solution of which has a storage modulus G' (75 DEG C) at 75 DEG C of 3,000 to 5,500 Pa, the 2.0% by weight aqueous solution of which has a return temperature storage modulus G' (75 to 45 DEG C) of 2,000 to 3,600 Pa when the temperature of the aqueous solution is returned from 75 DEG C. to 45 DEG C, and a 2.0% by weight aqueous solution of which has a viscosity at 20 DEG C. of 3,000 to 10,000 mPa.s; a low temperature gelling agent; and a solvent. A food comprising the gelling composition is also provided.

Description

Technical field [0001] The present invention relates to a gelled composition and a food containing the gelled composition. Background technique [0002] Because life expectancy has increased, there are now many elderly people, and many people have difficulty eating or swallowing due to aging-related decline in swallowing function or due to encephalopathy or oral or throat diseases. Especially elderly people are unlikely to form a swallowing reflex due to reduced eating or swallowing functions, and may accidentally inhale water or food into the lungs from the bronchi, causing serious diseases, including pneumonia. In response to such accidents, there is a need for food in the form of jellied food that is easy for people with eating or swallowing difficulties. [0003] In order to control the hardness, adhesiveness or cohesiveness (aggregability of food) these food properties reach the level required by people who have difficulty eating or swallowing, foods processed into pastes are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/20
CPCA23V2002/00A23V2250/5108A23V2250/5024A23V2200/228A23V2250/5432A23L33/24A23L29/256A23L29/284A23L29/262A23P30/10A23L29/20
Inventor 山本厚新延信吾北村彰
Owner SHIN ETSU CHEM CO LTD
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