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Being production manner of the increase viscous constituent for the production mannered null liquefied food of the increase viscous constituent

机译：作为增稠成分的生产改良液化液食品的增粘成分的生产方式

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摘要

PPROBLEM TO BE SOLVED: To provide a thickening composition for liquid food, demonstrating ample thickening effect, even with a small amount in a short time, when using through adding to and mixing with liquid food which contains relatively much oils and fats, proteins and minerals or liquid foods, such as cow milk, and to provide method for producing the thickening composition for liquid food. PSOLUTION: This method for producing the thickening composition for liquid food is constituted of making a liquid layer, from a granule raw material made from xanthan gum, carageenan and dextrin, spraying a binder liquid which contains citric acid trisodium on the layer, bringing the granule raw material into a granulated substance, and drying the granulated substance. The thickening composition for liquid food is constituted of citric acid trisodium, xanthan gum, carageenan, and dextrin. PCOPYRIGHT: (C)2009,JPO&INPIT

机译：

要解决的问题：要提供一种用于液态食品的增稠组合物，当通过添加并与包含相对大量油脂的液态食品混合使用时，即使在短时间内也能表现出足够的增稠效果，蛋白质和矿物质或液体食品，例如牛奶，并提供生产液体食品增稠组合物的方法。

解决方案：该液体食品用增稠组合物的生产方法是由由黄原胶，角叉菜胶和糊精制成的颗粒原料制成液体层，在该层上喷涂包含柠檬酸三钠的粘合剂液体，将颗粒原料制成颗粒状物质，并干燥该颗粒状物质。用于液体食品的增稠组合物由柠檬酸三钠，黄原胶，角叉菜胶和糊精组成。

版权：（C）2009，日本特许厅＆INPIT 展开▼

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公开/公告号JP4881232B2

专利类型
公开/公告日2012-02-22

原文格式PDF
申请/专利权人森永乳業株式会社;
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申请/专利号JP20070164658
发明设计人宮崎桂介;齋藤史子;武田安弘;
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申请日2007-06-22
分类号A23L1/05;A23L1/06;A23L2/52;A23L2/38;A23L1/39;A23C9/152;
国家 JP
入库时间 2022-08-21 17:37:03

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