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AssigneeSan-Ei Gen F.F.I., Inc.
InventorsHirokazu Asano, Norifumi Adachi, Toshio Omoto, Genyo Nakano, Yasuyuki Morita, Kazuro Uchida, Makoto Okumura, Mie Kako, Yukiko Kohara, Tomoaki Sakanashi, Toshinaga Tamiya, Yoshiki Nakao, Hiroo Nakamura, Tadanobu Nishikawa, Yoshiko Nishino, Yumiko Yamada, Nobuharu Yasunami
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The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The invention further provides the use of the above composition as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.
A gel composition comprising a hydrated isolated acetylated gellan gum, wherein the gel composition comprises from 14 to about 20%, wt./wt., isolated acetylated gellan gum and has an abalone-like mouth-feel.
A method of preparing a gel composition comprising from 4 to about 30%, wt./wt., hydrated isolated acetylated gellan gum, comprising heating isolated acetylated gellan gum in the presence of water.
A cold retention composition comprising 0.5 to 4 wt. % of a hydrated isolated acetylated gellan gum and 20 to 50 wt. % of at least one member selected from the group consisting of propylene glycol, glycerin, sugar alcohols and saccharides.
A cold retention composition comprising a dehydrated gel composition, wherein said dehydrated gel composition is produced by dehydrating a gel composition comprising a hydrated isolated acetylated gellan gum and at least one member selected from the group consisting of propylene glycol, glycerin, sugar alcohol and saccharide.
A method of preparing a cold retention composition comprising dehydrating and re-hydrating a gel composition comprising a hydrated isolated acetylated gellan gum and at least one member selected from the group consisting of propylene glycol, glycerin, sugar alcohols and saccharides.
A dispersion stabilizer comprising isolated acetylated gellan gum and microcrystalline cellulose.
A dispersion stabilizer comprising isolated acetylated gellan gum and pectin.
A dispersion stabilizer comprising isolated acetylated gellan gum, pectin and salt.
A method of preparing a processed food composition comprising dissolving isolated acetylated gellan gum and pectin in an aqueous solution, and adding salt at an elevated temperature.
A method of preparing a processed food composition comprising dissolving isolated acetylated gellan gum and pectin in an aqueous solution, adding salt at an elevated temperature, and adding an insoluble solid or water-immiscible liquid component of a food.
A method of stabilizing a suspension of an insoluble solid or water-immiscible liquid component of a food in an aqueous solution comprising dissolving isolated acetylated gellan gum and pectin in an aqueous solution, adding salt at an elevated temperature, and adding the insoluble solid or water-immiscible liquid component of the food to be suspended.
A thickening agent comprising an isolated acetylated gellan gum and one or more members selected from the group consisting of tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, iota-carrageenan, tragacanth gum, microcrystalline cellulose, water-soluble soybean polysaccharide, ghatti gum, methylcellulose, caccia gum and psyllium gum.
A method of thickening a processed food composition comprising adding an isolated acetylated gellan gum and one or more members selected from the group consisting of tamarind seed gum, tara gum, glucomannan, xanthan gum, locust bean gum, pullulan, iota-carrageenan, tragacanth gum, microcrystalline cellulose, water-soluble soybean polysaccharide, ghatti gum, methylcellulose, caccia gum and psyllium gum, to a food.
A retort-resistant tofu comprising isolated acetylated gellan gum and tofu.
A syneresis-inhibited gel composition comprising an isolated acetylated gellan gum and at least one gelling agent selected from the group consisting of agar, carrageenan, pectin, curdlan, gelatin and furcellaran.
A method of making a syneresis-inhibited gel composition comprising dissolving isolated acetylated gellan gum and at least one gelling agent selected from the group consisting of agar, carrageenan, pectin, curdlan, gelatin and furcellaran in an aqueous solution.
A meringue comprising a foam stabilizer and egg whites, wherein said foam stabilizer comprises an aqueous solution comprising isolated acetylated gellan gum, wherein said aqueous solution comprises 0.01 to 2% by weight of said isolated acetylated gellan gum.
A method of preparing a meringue comprising beating or mixing egg whites and a foam stabilizer, wherein said foam stabilizer comprises an aqueous solution comprising isolated acetylated gellan gum, wherein said aqueous solution comprises 0.01 to 2% by weight of said isolated acetylated gellan gum.
A method of stabilizing the cellular structure of a meringue comprising beating or mixing egg whites and a foam stabilizer, wherein said foam stabilizer comprises an aqueous solution comprising isolated acetylated gellan gum, wherein said aqueous solution comprises 0.01 to 2% by weight of said isolated acetylated gellan gum.
A processed food composition comprising a food and an isolated acetylated gellan gum, wherein the food is selected from the group consisting of:
A fried food comprising a food and either a binder or a fry batter, wherein said binder and said fry batter each comprise an aqueous solution comprising isolated acetylated gellan gum, wherein said aqueous solution comprises 0.08 to 2% by weight of said isolated acetylated gellan gum.
A thickening agent comprising an isolated acetylated gellan gum, and either guar gum or propylene glycol aliginate in proportions such that the following concentrations are achieved when the thickening agent is added to a food:
A method of thickening a processed food composition comprising adding to a food an isolated acetylated gellan gum, and either guar gum or propylene glycol alginate to achieve the following concentrations:
Dependencies are inferred from the claim text.