Stringiness reducing composition for food products and method for producing the same, method for producing a dressed food, method for producing a food product, and method for reducing stringiness of a dressed food

• Main Authors: NOGAMI, HIROFUMI, YAMAGATA, KAI, SAITO, SANSHIRO
• Format: Patent
• Language: Chinese; English
• Published: 11.12.2022
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A composition, which is a composition for foods, comprising: component (A) which is a gelatinized crosslinked starch (excluding a gelatinized acetylated crosslinked starch, a gelatinized etherified crosslinked starch and a gelatinized acetylated etherified crosslinked starch); and component (B) which is one or two members selected from the group consisting of guar gum and xanthan gum, wherein the content of component (A) is 5-70 mass% inclusive relative to the total composition and the content of component (B) is 10-40 mass% inclusive relative to the total composition.