LIQUID FOOD THICKENING AGENT AND METHOD FOR MANUFACTURING THE SAME

• Main Authors: OSHIBA YUKIO, TOYAMA YOSHIO, MIZUTANI TOMOKO
• Format: Patent
• Language: English; Japanese
• Published: 15.12.2016
• 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 liquid food thickening agent which does not form lump even when directly added to a concentrated liquid food (liquid diet, etc.) at a normal temperature or in a refrigerated state without the necessity of heating or cooling and when used, allows thickness (viscosity) to be properly adjusted by its added amount, and to provide a method for manufacturing the liquid food thickening agent.SOLUTION: A liquid food thickening agent contains xanthan gum and an organic acid and/or an inorganic acid having a degree of dissociation larger than that of lactic acid. The liquid food thickening agent further contains a salt of the organic acid and/or inorganic acid. The liquid food thickening agent contains citric acid as the organic acid and contains phosphoric acid as the inorganic acid. The liquid food thickening agent further contains digestion-resistant dextrin. In a method for manufacturing the liquid food thickening agent, xanthan gum is coated and/or coated and granulated using an organic acid and/or an inorganic acid having a degree of dissociation larger than that of lactic acid.SELECTED DRAWING: Figure 1 【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