PROBLEM TO BE SOLVED: To provide a soft candy containing dried fruity flesh, making use of the flavor of fruit flesh, and enabling the person eating to enjoy novel flavors inherent in the fruit flesh, in particular, to enjoy novel flavor/taste of the fruit presenting sensation of richness of as though the sensation of fruit juice gushes out and at the same time, the dried fruit entirely has turned into a soft candy, when using fruit flesh derived from fruit, imparting filling palate feeling specific to the soft candy, prevented from adhesion to production lines, having moderate shape retention and formability (the so-called mechanical aptitude) with favorable continuous productivity, and to provide a method for producing the soft candy. SOLUTION: The soft candy is obtained by adding pregelatinized starch into soft candy dough, consisting mainly of dried fruit flesh. COPYRIGHT: (C)2008,JPO&INPIT

Soft candy and method for producing the same

An emulsifier having a primary emulsifying component of gum Arabic or modified starchand a secondary emulsifying component of pectin in a low amount is added to a beverage. The emulsifier has similar physical characteristics as conventional emulsifiers, with increased emulsifying capacity. Emulsifiers, such as gum Arabic or modified starch, conventionally used in food products can be easily replaced with the emulsifier to lower the cost of production.

Food and beverage emulsifiers

PROBLEM TO BE SOLVED: To provide a forming agent for viscoelastic food dough that suppresses stickiness of the viscoelastic food dough for keeping superior shape retention, and imparting continuous productivity, regardless of the composition of the viscoelastic food dough, the water content and the forming method, and to provide viscoelastic foods that use the forming agent, and to provide a method for producing the viscoelastic foods. SOLUTION: The forming agent for viscoelastic food dough contains pregelatinized starch. The viscoelastic food uses the forming agent. The method for producing the viscoelastic food comprises stirring and mixing of the pregelatinized starch, together with viscoelastic food dough material to make the mixture viscoelastic food dough, followed by the formation of the dough. COPYRIGHT: (C)2008,JPO&INPIT

Forming agent for viscoelastic food dough, viscoelastic food using the agent, and method for producing viscoelastic food

PROBLEM TO BE SOLVED: To provide a packaged hyaluronic acid-containing beverage suitable for drinking, excellent in an absorption ratio, and giving no adverse effect on the taste or color of a base beverage. SOLUTION: The hyaluronic acid-containing beverage contains 0.001-0.12 wt.% of hyaluronic acid, and has viscosity of 1.1-3.0 mPa s. The method for producing the beverage is also provided. It is preferable that the average molecular amount of the hyaluronic acid is 100,000-500,000, and the hyaluronic acid is derived from lactobacillus. COPYRIGHT: (C)2008,JPO&INPIT

Hyaluronic acid-containing beverage and method for producing the same

The invention relates to composite food gum applicable to the preparation of a jelly. The composite food gum is formed by compositing gelatin-composite carrageenan, KCl, sodium citrate and distilled water, wherein the gelatin-composite carrageenan accounts for 1.0-1.2 percent of the total weight of the composite food gum; the mass ratio of the gelatin-composite carrageenan to the composite food gum is 1:1 to 3:4; the KCl accounts for 0.2 percent of the total weight of the composite food gum; and the sodium citrate accounts for 0.3-0.4 percent of the total weight of the composite food gum. The composite food gum has the characteristics of transparency, low calorific power, good chewing property and smooth mouthfeel. A jelly product prepared from the composite food gum has superior aesthetic quality to those of finished jellies sold in the market and jellies produced by using jelly powder.

Composite food gum applicable to preparation of jelly

PROBLEM TO BE SOLVED: To provide a novel slightly acidic low-viscosity milky beverage which does not lose stability and maintains favorable flavor even after long preservation. SOLUTION: This slightly acidic low-viscosity milky beverage contains 0.01-1 wt.% of pectin, 0.05-3 wt.% of gum arabic and 0.01-1 wt.% of a citrate as stabilizers, and has pH 4.6-5.4, viscosity of ≤20mPa s and a solid concentration of milk protein of 0.1-8 wt.%. The milky beverage having the above formulation and properties, is sterilized with heat, and has no coagulation of protein. COPYRIGHT: (C)2005,JPO&NCIPI

Slightly acidic low-viscosity milky beverage

PROBLEM TO BE SOLVED: To obtain a gelling agent providing a jelly confectionery having an elasticity and chewing resistance equal to a jelly confectionery produced by adding gelatin without adding the gelatin to a raw material, and capable of keeping the operability at filling equal to that when the gelatin is added. SOLUTION: The gelling agent for the jelly confectionery is obtained by combining carrageenan and gum arabic with salts having a chelating activity such as a polyphosphoric acid salt, a pyrophosphoric acid salt and a metaphosphoric acid salt. The method for producing the jelly confectionery without adding the gelatin involves adding 0.2-10.0 wt.% gelling agent for the jelly confectionery to the raw material for the jelly confectionery. The method is suitable for the production of gummy jelly. COPYRIGHT: (C)2006,JPO&NCIPI

Gelling agent for jelly confectionery, and method for producing jelly confectionery by using the same

PROBLEM TO BE SOLVED: To provide a gelling agent enabling obtaining without adding gelatin to a raw material soft candy having chewing property and elasticity equal to those of soft candy made by adding gelatin, and maintaining workability and moldability equal to at the time of addition of gelatin, and to provide a method for producing without using gelatin, the soft candy having chewing property and elasticity equal to those of soft candy made by using gelatin and maintaining workability and moldability equal to at the time of addition of gelatin. SOLUTION: This gelling agent for the soft candy is obtained by combining carrageenan and Arabian gum with pectin. The method for producing the soft candy comprises adding 0.1-5 wt.% of the gelling agent to the whole raw material of the soft candy without adding gelatin. It is preferable to use carrageenan containing 9,000 mg/100 g or below of the total content of alkaline-earth metal, potassium and sodium. COPYRIGHT: (C)2006,JPO&NCIPI

Gelling agent for soft candy and method for producing soft candy using the same

PROBLEM TO BE SOLVED: To provide a food composition having effects for ameliorating arthralgia larger than that of the conventional one, exhibiting the effects in a period shorter than that of the conventional one, and hardly causing relapse of the arthralgia even if the intake is stopped. SOLUTION: The food composition for ameliorating the arthralgia contains creatines, glucosamines and glycosaminoglycans as active ingredients. Preferably, the doses per day are regulated so as to be 0.3-5 g of the creatines, 0.1-2 g of the glucosamines and 0.1-2 g of the glycosaminoglycans. More preferably, one or more kinds selected from collagen, Perna viridis, linseed, MSM (methylsulfonylmethane), S-adenosylmethionine and Uncaria tomentosa are added thereto. COPYRIGHT: (C)2007,JPO&INPIT

Kentaro Shiga

Papers

Slightly acidic low-viscosity milky beverage

Gelling agent for jelly confectionery, and method for producing jelly confectionery by using the same

Gelling agent for soft candy and method for producing soft candy using the same

Food composition for ameliorating arthralgia