JELLY AGENT COMPOSITION AND FOOD CONTAINING JELLY AGENT COMPOSITION

PROBLEM TO BE SOLVED: To provide a jelly agent composition having no need for heating and cooling in manufacturing a jelly foods, capable of gelling foods quickly after dissolving the same in foods, without hardening gel too much over time and providing foreign taste to foods at a level providing pr...

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Bibliographische Detailangaben
Hauptverfasser:	ARAKAWA AKIRA, SOTOYAMA YUKO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a jelly agent composition having no need for heating and cooling in manufacturing a jelly foods, capable of gelling foods quickly after dissolving the same in foods, without hardening gel too much over time and providing foreign taste to foods at a level providing problems, and foods containing the jelly agent composition.SOLUTION: There is provided a jelly agent composition containing sodium alginate, calcium citrate and/or calcium carbonate and malic acid with the content of total calcium derived from calcium citrate and/or calcium carbonate of 0.06 to 0.16 and the content of the malic acid of 0.03 to 0.18 by mass ratio when the content of the sodium alginate is 1.SELECTED DRAWING: None 【課題】ゼリー状食品の調製に加熱と冷却を必要とせず、食品に溶解させた後、速やかに食品をゲル化させることができ、かつ経時的にゲルを硬くさせすぎず、問題となるレベルの異味を食品に与えることのないゼリー剤組成物及び当該ゼリー剤組成物を含有する食品の提供。【解決手段】アルギン酸ナトリウム、クエン酸カルシウム及び／又は炭酸カルシウム、並びにリンゴ酸を含有し、前記アルギン酸ナトリウムの含有量を１とした時に、質量比で、前記クエン酸カルシウム及び／又は前記炭酸カルシウムに由来する総カルシウムの含有量が０．０６〜０．１６、並びに前記リンゴ酸の含有量が０．０３〜０．１８であるゼリー剤組成物。【選択図】なし