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OwnerAkihiko Akamatsu, Kotaro Matsumoto +4inventors
InventorsAkihiko Akamatsu, Kotaro Matsumoto, Ikuyo Maesaki, Tomoko Kosugi, Mayumi Sakatani, Shinzou Kawaguchi
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The objective of the present invention is to provide a jelly-like seasoning having a proper degree of fluidity when taken out from a tube-shaped container, presenting a jelly-like appearance when placed on foodstuffs and further providing a mild and new feeling of eating spreading in the mouth with melting when ea ten, and a manufacturing method thereof. For that purpose, glucomannan and a gelatinizer composed of 1 or no less than 2 kinds of polysaccharide reactive to glucomannan selected from among xanthan gum, locust bean gum, carrageenan, gellangum and other polysaccharides reactive to glucomannan are added to a liquid seasoning, in the state suspended in a non-soluble liquid such as ethyl alcohol, etc., dispersed in the liquid seasoning and then heated, to obtain a jelly-like seasoning with a gel strength of 10 to 80 g/cm2.
A jelly-like seasoning characterized in that it contains a seasoning, glucomannan, and a gelatinizer comprised of 1 or no less than 2 kinds of polysaccharide reactive to glucomannan selected from among xanthan gum, locust bean gum, carrageenan, gellangum and other polysaccharides reactive to glucomannan, has a gel strength of 10 to 80 g/cm2, and has a jelly-like appearance.
A manufacturing method a of jelly-like seasoning characterized in that a gelatinizer comprised of glucomannan and 1 or no less than 2 kinds of polysaccharide reactive to glucomannan selected from among xanthan gum, locust bean gum, carrageenan, gellangum and other polysaccharides reactive to glucomannan is added, in a state where it is suspended in a non-soluble liquid like ethyl alcohol, etc., to a liquid seasoning to be dispersed in the liquid seasoning, and then heated, making it possible to obtain a jelly-like seasoning with a gel strength of 10 to 80 g/cm2.
Dependencies are inferred from the claim text.