THICKENER FOR LIQUID FOOD AND MANUFACTURING METHOD THEREOF

• Main Authors: OSHIBA YUKIO, TOYAMA YOSHIO, MIZUTANI TOMOKO
• Format: Patent
• Language: English; Japanese
• Published: 27.07.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a thickener for liquid foods which may be directly added to concentrated foods (e.g. liquid diet) at normal temperature or in a refrigerated state without formation of lumps, requiring no heating or cooling, allowing the thickness (viscosity) to be controlled with the addition quantity; and a manufacturing method thereof.SOLUTION: The thickener for liquid foods includes xanthan gum and an organic and/or inorganic acid having a dissociation degree larger than lactic acid. The thickener for liquid foods may further include a salt of the organic and/or inorganic acid. The organic thickener for liquid foods may include citric acid as the organic acid and phosphoric acid as the inorganic acid. The thickener for liquid foods may further include indigestive dextrin. The manufacturing method of a thickener for liquid foods includes coating or/and granulating xanthan gum in parallel with coating, using an organic and/or inorganic acid having a dissociation degree larger than lactic acid. 【課題】加熱や冷却の必要がなく、常温や冷蔵状態の濃厚な液状食品（流動食など）に直接添加してもダマにならず、その使用時において適宜、その添加量によってトロミ（粘性）を調整できる、液状食品増粘化剤及びその製造法を提供する。【解決手段】キサンタンガムと、解離度が乳酸よりも大きい有機酸及び／又は無機酸を含有する液状食品増粘化剤。前記有機酸及び／又は無機酸の塩をさらに含有している液状食品増粘化剤。前記有機酸がクエン酸、無機酸がリン酸である液状食品増粘化剤。難消化性デキストリンをさらに含有している液状食品増粘化剤。解離度が乳酸よりも大きい有機酸及び／又は無機酸を用いてキサンタンガムをコーティング及び／又はコーティングすると供に顆粒化する液状食品増粘化剤の製造法。【選択図】図１