CN113545476A - Cold molding type gel composition and food containing same - Google Patents
Cold molding type gel composition and food containing same Download PDFInfo
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- CN113545476A CN113545476A CN202110800495.6A CN202110800495A CN113545476A CN 113545476 A CN113545476 A CN 113545476A CN 202110800495 A CN202110800495 A CN 202110800495A CN 113545476 A CN113545476 A CN 113545476A
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- food
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- 239000000203 mixture Substances 0.000 title claims abstract description 71
- 235000013305 food Nutrition 0.000 title claims abstract description 69
- 238000000465 moulding Methods 0.000 title claims abstract description 29
- 239000000499 gel Substances 0.000 claims abstract description 74
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 22
- 239000002270 dispersing agent Substances 0.000 claims abstract description 22
- 229920003169 water-soluble polymer Polymers 0.000 claims abstract description 16
- 239000001814 pectin Substances 0.000 claims abstract description 14
- 235000010987 pectin Nutrition 0.000 claims abstract description 14
- 229920001277 pectin Polymers 0.000 claims abstract description 14
- 239000002562 thickening agent Substances 0.000 claims abstract description 14
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 13
- 229920002907 Guar gum Polymers 0.000 claims abstract description 11
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 11
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 11
- 235000010417 guar gum Nutrition 0.000 claims abstract description 11
- 239000000665 guar gum Substances 0.000 claims abstract description 11
- 229960002154 guar gum Drugs 0.000 claims abstract description 11
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 11
- 229920000609 methyl cellulose Polymers 0.000 claims abstract description 11
- 239000001923 methylcellulose Substances 0.000 claims abstract description 11
- 235000010981 methylcellulose Nutrition 0.000 claims abstract description 11
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 11
- 239000000230 xanthan gum Substances 0.000 claims abstract description 11
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 11
- 229920001817 Agar Polymers 0.000 claims abstract description 10
- 239000008272 agar Substances 0.000 claims abstract description 10
- 235000010419 agar Nutrition 0.000 claims abstract description 10
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 9
- 239000000679 carrageenan Substances 0.000 claims abstract description 9
- 229920001525 carrageenan Polymers 0.000 claims abstract description 9
- 229940113118 carrageenan Drugs 0.000 claims abstract description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 9
- 238000004090 dissolution Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 6
- 229920000161 Locust bean gum Polymers 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 235000010420 locust bean gum Nutrition 0.000 claims description 5
- 239000000711 locust bean gum Substances 0.000 claims description 5
- 229940023476 agar Drugs 0.000 description 6
- 238000003303 reheating Methods 0.000 description 6
- 239000003349 gelling agent Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 230000002427 irreversible effect Effects 0.000 description 4
- 230000009747 swallowing Effects 0.000 description 4
- 235000010443 alginic acid Nutrition 0.000 description 3
- 239000000783 alginic acid Substances 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 229960001126 alginic acid Drugs 0.000 description 3
- 150000004781 alginic acids Chemical class 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- HZLCGUXUOFWCCN-UHFFFAOYSA-N 2-hydroxynonadecane-1,2,3-tricarboxylic acid Chemical compound CCCCCCCCCCCCCCCCC(C(O)=O)C(O)(C(O)=O)CC(O)=O HZLCGUXUOFWCCN-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 229940040563 agaric acid Drugs 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a cold molding gel composition and a food containing the same, wherein the composition comprises the following components: pectin, calcium salt, water-soluble polymer, dispersant and thickener. The composition preferably comprises: 25-45 wt% of maltodextrin, 5-25 wt% of carrageenan, 5-25 wt% of xanthan gum, 5-25 wt% of methyl cellulose, 5-25 wt% of guar gum, 5-25 wt% of agar, 5-25 wt% of calcium carbonate and 5-25 wt% of pectin. The invention also provides a food containing the gel. The gel composition provided by the invention does not need to be heated when preparing the gel food, can quickly gelatinize the food after dissolving the gel food in the food, and the obtained gel food can keep the shape even being reheated, does not become too hard with time, and does not bring peculiar smell of a degree causing problems to the food.
Description
Technical Field
The invention relates to a gel and a gelatinous food containing the gel composition and not dissolved by heating, in particular to a cold molding gel composition and a food containing the gel.
Background
Gel-like foods are widely used as conditioning foods because of their unique soft elasticity and smooth texture. The food is suitable for human patients with reduced swallowing ability due to aging or diseases. By making the food into a soft gel, it is possible to easily swallow even a person with a decreased swallowing ability.
Conventional gel-like food products are generally prepared by using a substance having gel-forming ability, such as agar or gelatin. Such a substance is suitable from the viewpoint of not giving off-flavor to food, but because the dissolution temperature is high, when a gelatinous food is prepared, it is necessary to carry out a heating and dissolving step and then cooling to gelatinize it.
According to the prior art, there are also the following problems: the gel may become too hard with time, and stable hardness cannot be obtained. In particular, for dysphagia patients, it is very important to provide a diet having stable physical properties from the viewpoint of preventing erroneous eating and safe swallowing. For example, in the case of a caretaker, if the gel becomes too hard over time, it is necessary to prepare a gelled food again.
Disclosure of Invention
The purpose of the present invention is to provide a gel composition which does not require heating when preparing a gel-like food, can rapidly gel a food after dissolving the gel-like food in the food, can retain the shape of the obtained gel-like food even after reheating, and does not become too hard with time, and does not give an unpleasant odor to the food to such an extent that the food would cause problems, and a food containing the gel composition.
In order to achieve the above object, the present invention provides a cold-molding gel composition, wherein the composition comprises: pectin, calcium salt, water-soluble polymer, dispersant and thickener.
The cold-molding gel composition, wherein the calcium salt is calcium carbonate.
The cold-molding gel composition is characterized in that the water-soluble polymer is methylcellulose and/or sodium carboxymethylcellulose.
The cold-molding gel composition is characterized in that the dispersant is a water-soluble dispersant.
The cold-molding gel composition is characterized in that the dispersant is maltodextrin.
The cold-molding gelling agent composition comprises one or more thickening agents selected from xanthan gum, guar gum, locust bean gum, carrageenan, agar and alginic acid.
The cold-molding gel composition, wherein the composition comprises: 25-45 wt% of maltodextrin, 5-25 wt% of carrageenan, 5-25 wt% of xanthan gum, 5-25 wt% of methyl cellulose, 5-25 wt% of guar gum, 5-25 wt% of agar, 5-25 wt% of calcium carbonate and 5-25 wt% of pectin.
The cold-molding gelling agent composition is a 4 wt% aqueous solution prepared by dissolving the gelling agent composition in water at 20 ℃, wherein the hardness of the gel at 20 ℃ after 10 minutes of dissolution is 1000 to 3000N/m2, and the hardness of the gel at 20 ℃ after 30 minutes of dissolution is 100 to 200% of the hardness of the gel at 20 ℃ after 10 minutes of dissolution.
The invention also provides a food containing the cold molding type gel composition.
The food product of the above, wherein the food product comprises 4 wt% of the cold-molding gel composition.
The cold-molding gel composition and the food containing the same have the following advantages:
the invention provides a gel and a gelatinous food containing the gel composition and not dissolved by heating, the gel composition does not need to be heated when preparing the gelatinous food, can be rapidly cooled after dissolving the gelatinous food in the food to gelatinize the food, the gel does not become too hard with time, does not cause peculiar smell of a problem degree to the food, and the obtained gelatinous food can keep the shape and not dissolve after being reheated.
Detailed Description
The following further describes embodiments of the present invention.
The present invention provides a cold-molding gel composition (gelling composition) comprising: pectin, calcium salt, water-soluble polymer, dispersant and thickener.
The gelling composition may contain pectin as a water-soluble polymer and calcium salt. The pectin reacts with the calcium salt to form a gel having thermal irreversible properties.
The calcium salt is preferably calcium carbonate.
The gelling composition may contain methylcellulose, CMC (sodium carboxymethylcellulose), or the like as a water-soluble polymer capable of forming a thermally irreversible gel. That is, the water-soluble polymer is preferably Methyl cellulose (methylcellulose) and/or sodium carboxymethylcellulose.
The gelling composition may further contain a dispersant. The dispersant is added to assist the degradability and solubility of the particles. The addition of the dispersant suppresses the adhesion between particles and the formation of aggregates, and improves the dispersibility of the water-soluble polymer capable of forming a thermally irreversible gel in water, and the improvement of the dispersibility can improve the solubility.
The dispersant is preferably a water-soluble dispersant.
More preferably, maltodextrin is used as the dispersant.
The gelling composition may contain a thickener other than the water-soluble polymer capable of forming a thermoreversible gel.
The thickener may comprise any one or more of xanthan gum, guar gum, locust bean gum, carrageenan, agar, alginic thickeners, and the like.
Preferably, the composition comprises: 25-45 wt% of maltodextrin, 5-25 wt% of carrageenan, 5-25 wt% of xanthan gum, 5-25 wt% of methyl cellulose, 5-25 wt% of guar gum, 5-25 wt% of agar, 5-25 wt% of calcium carbonate and 5-25 wt% of pectin.
The gel composition is dissolved in water at 20 ℃ to prepare a 4 wt% aqueous solution, and the hardness of the gel at 20 ℃ after the dissolution is 10 minutes is 1000-3000N/m2The hardness of the gel at 20 ℃ 30 minutes after dissolution is 100 to 200% of the hardness of the gel at 20 ℃ 10 minutes after dissolution.
The gel composition can be added into food, and preferably 1-5 g of the gel composition is added into 100g of food.
The invention also provides a food containing the cold molding gel composition.
By incorporating the gelling composition into a food, a gelled food can be obtained which retains its shape even after the food is produced and then reheated. Reheating may be performed under conditions in which the center temperature of the food is 80 ℃ or higher and the heating time is 1 minute or longer or the same or longer.
Preferably, the food product contains 4 wt% of the cold-molding gelling composition.
The cold-molding gelling agent composition and food containing the same provided by the present invention will be further described with reference to the following examples.
Example 1
A cold-molding gel composition comprising: pectin, calcium salt, water-soluble polymer, dispersant and thickener.
The calcium salt is calcium carbonate.
The water-soluble polymer is methylcellulose.
The dispersant is a water-soluble dispersant, preferably maltodextrin is used.
The thickener comprises xanthan gum, guar gum, carrageenan, and agar.
Preferably, the composition comprises: 25 wt% of maltodextrin, 25 wt% of carrageenan, 5 wt% of xanthan gum, 5 wt% of methyl cellulose, 5 wt% of guar gum, 5 wt% of agar, 5 wt% of calcium carbonate and 25 wt% of pectin.
The gel composition is dissolved in water at 20 ℃ to prepare a 4 wt% aqueous solution, and the hardness of the gel at 20 ℃ after the dissolution is 10 minutes is 1000-3000N/m2The hardness of the gel at 20 ℃ 30 minutes after dissolution is 100 to 200% of the hardness of the gel at 20 ℃ 10 minutes after dissolution.
The gel composition can be added into food, and preferably 1-5 g of the gel composition is added into 100g of food.
Example 2
A cold-molding gel composition comprising: pectin, calcium salt, water-soluble polymer, dispersant and thickener.
The calcium salt is calcium carbonate.
The water-soluble polymer is sodium carboxymethyl cellulose.
The dispersant is a water-soluble dispersant, preferably maltodextrin is used.
The thickener comprises xanthan gum, guar gum, locust bean gum, and alginic acid.
Preferably, the composition comprises: 45 wt% of maltodextrin, 13 wt% of locust bean gum, 8 wt% of xanthan gum, 5 wt% of sodium carboxymethyl cellulose, 8 wt% of guar gum, 5 wt% of alginic acid, 11 wt% of calcium carbonate and 5 wt% of pectin.
The gel composition is dissolved in water at 20 ℃ to prepare a 4 wt% aqueous solution, and the hardness of the gel at 20 ℃ after the dissolution is 10 minutes is 1000-3000N/m2The hardness of the gel at 20 ℃ 30 minutes after dissolution is 100 to 200% of the hardness of the gel at 20 ℃ 10 minutes after dissolution.
The gel composition can be added into food, and preferably 1-5 g of the gel composition is added into 100g of food.
Example 3
A gelled food product is prepared, preferably, by using the gelling composition (gelling agent composition) obtained in example 1 or 2.
The process comprises the following steps:
step 1, adding 300g of soup or water to 700g of pork, and adding 40g of the composition for gelation to a mixer.
And 2, stirring the food into very fine meat paste for 5 minutes, filling the meat paste into a silica gel mold, and freezing.
The finer the meat slurry, the better the effect.
And 3, reheating the gel food to the central temperature of more than 80 ℃ for more than 1 minute.
The results were: it is possible to provide a gel-like food which retains shape retention even after reheating.
By adjusting the amount of the gelling composition added, the gelled food product produced by the present invention can have an average hardness stress of 400 to 18000N/m2An average cohesive property of 0.1 to 1 and an average adhesive energy of 150 to 1600J/m3The physical properties of (a). These physical values are values based on food approval for persons with difficulty swallowing foods for particular uses.
The present invention relates to a gelling composition for producing a gelled food which retains its shape even after reheating after production of the food, and which contains a water-soluble polymer capable of forming a thermally irreversible gel. The gelling composition of the present invention can produce a gelled food that retains its shape even after reheating after production of the food, and can solve the problem of swallowing-adjusted foods using conventional gelling compositions, such as the drawback that the gelling composition dissolves and fails to retain its shape when reheated in compliance with the manual of health control of large-scale cooking facilities. Further, the obtained gel-like food does not become too hard with time, and does not give off-flavor to the food to such an extent as to cause problems.
While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.
Claims (10)
1. A cold-molding gel composition, said composition comprising: pectin, calcium salt, water-soluble polymer, dispersant and thickener.
2. The cold-molding gel composition of claim 1 wherein said calcium salt is calcium carbonate.
3. The cold molding gel composition of claim 1, wherein said water soluble polymer is methylcellulose and/or sodium carboxymethylcellulose.
4. The cold-molding gel composition of claim 1, wherein said dispersant is a water-soluble dispersant.
5. The cold-molding gel composition of claim 4, wherein said dispersing agent comprises maltodextrin.
6. A cold-molding gel composition according to claim 1 wherein said thickener comprises any one or more of xanthan gum, guar gum, locust bean gum, carrageenan, agar, alginic thickeners.
7. A cold-molding gel composition according to claim 1, wherein said composition comprises: 25-45 wt% of maltodextrin, 5-25 wt% of carrageenan, 5-25 wt% of xanthan gum, 5-25 wt% of methyl cellulose, 5-25 wt% of guar gum, 5-25 wt% of agar, 5-25 wt% of calcium carbonate and 5-25 wt% of pectin.
8. A cold molding gel composition according to any one of claims 1 to 7, wherein the gel composition is dissolved in water at 20 ℃ to prepare a 4 wt% aqueous solution, and the gel hardness at 20 ℃ after 10 minutes of dissolution is 1000 to 3000N/m2The hardness of the gel at 20 ℃ 30 minutes after dissolution is 100 to 200% of the hardness of the gel at 20 ℃ 10 minutes after dissolution.
9. A food product comprising the cold-molded gel composition of claim 8.
10. The food product of claim 9, wherein the food product comprises 4 wt% of the cold-moldable gelling composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110800495.6A CN113545476A (en) | 2021-07-15 | 2021-07-15 | Cold molding type gel composition and food containing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110800495.6A CN113545476A (en) | 2021-07-15 | 2021-07-15 | Cold molding type gel composition and food containing same |
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| CN113545476A true CN113545476A (en) | 2021-10-26 |
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| CN202110800495.6A Pending CN113545476A (en) | 2021-07-15 | 2021-07-15 | Cold molding type gel composition and food containing same |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140978A (en) * | 1993-11-05 | 1997-01-22 | 尤尼利弗公司 | Food thickener comprising a non-pregelatinised amylose polymer phase dispersed in a second biopolymer |
| CN1284838A (en) * | 1998-01-08 | 2001-02-21 | 大塚食品株式会社 | Gelled foods and process for producing the same |
| CN101662946A (en) * | 2007-04-24 | 2010-03-03 | Fmc有限公司 | Co-precipitation carrageenan/xanthan gum compositions and preparation method thereof |
| CN103582425A (en) * | 2011-04-08 | 2014-02-12 | 荷兰联合利华有限公司 | Food concentrate |
| CN103648296A (en) * | 2011-07-07 | 2014-03-19 | 雀巢产品技术援助有限公司 | Gel composition |
| CN107613791A (en) * | 2015-03-24 | 2018-01-19 | 营养株式会社 | Composition for gelling |
-
2021
- 2021-07-15 CN CN202110800495.6A patent/CN113545476A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140978A (en) * | 1993-11-05 | 1997-01-22 | 尤尼利弗公司 | Food thickener comprising a non-pregelatinised amylose polymer phase dispersed in a second biopolymer |
| CN1284838A (en) * | 1998-01-08 | 2001-02-21 | 大塚食品株式会社 | Gelled foods and process for producing the same |
| CN101662946A (en) * | 2007-04-24 | 2010-03-03 | Fmc有限公司 | Co-precipitation carrageenan/xanthan gum compositions and preparation method thereof |
| CN103582425A (en) * | 2011-04-08 | 2014-02-12 | 荷兰联合利华有限公司 | Food concentrate |
| CN103648296A (en) * | 2011-07-07 | 2014-03-19 | 雀巢产品技术援助有限公司 | Gel composition |
| CN107613791A (en) * | 2015-03-24 | 2018-01-19 | 营养株式会社 | Composition for gelling |
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