Use of native gellan gum

• US 7,147,885 B2
• Filed: 05/22/2002
• Issued: 12/12/2006
• Est. Priority Date: 08/27/1996
• Status: Expired due to Fees

• Current Assignee: San-Ei Gen F.F.I., Inc.
• Original Assignee: San-Ei Gen F.F.I., Inc.
• Inventors: Okumura, Makoto, Nakao, Yoshiki, Adachi, Norifumi, Morita, Yasuyuki, Asano, Hirokazu, Nishino, Yoshiko, Kako, Mie, Sakanashi, Tomoaki, Kohara, Yukiko, Nishikawa, Tadanobu, Tamiya, Toshinaga, Yamada, Yumiko, Omoto, Toshio, Nakano, Genyo, Nakamura, Hiroo, Yasunami, Nobuharu, Uchida, Kazuro
• Primary Examiner(s): BHAT, NINA NMN
• Application Number:
  US10/152,011
• Publication Number:
  US 20030077371A1
• Time in Patent Office: 1,665 Days
• Field of Search: 426/573, 426/473, 536/114, 536/18.5
• US Class Current: 426/573
• CPC Class Codes: A21D 13/50 Solidified foamed products, e.g. meringues
• CPC Class Codes: A21D 2/183 Natural gums
• CPC Class Codes: A23C 9/1544 Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
• CPC Class Codes: A23F 3/163 Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
• CPC Class Codes: A23F 5/243 Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules A23F5/246 takes precedence
• CPC Class Codes: A23G 2200/06 containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
• CPC Class Codes: A23G 3/34 Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
• CPC Class Codes: A23G 3/346 Finished or semi-finished products in the form of powders, paste or liquids A23G3/343 takes precedence
• CPC Class Codes: A23G 9/52 Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
• CPC Class Codes: A23K 50/48 Moist feed
• CPC Class Codes: A23L 13/422 Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
• CPC Class Codes: A23L 13/65 Sausages
• CPC Class Codes: A23L 13/67 Reformed meat products other than sausages
• CPC Class Codes: A23L 17/40 Shell-fish
• CPC Class Codes: A23L 17/70 Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products A23L17/65, A23L17/10, A23L17/20, A23L17/40, A23L17/50 take precedence
• CPC Class Codes: A23L 19/19 from powdered or mashed potato products A23L19/135 takes precedence
• CPC Class Codes: A23L 2/62 Clouding agents; Agents to improve the cloud-stability
• CPC Class Codes: A23L 21/12 derived from fruit or vegetable solids
• CPC Class Codes: A23L 21/15 derived from fruit or vegetable juices
• CPC Class Codes: A23L 23/00 Soups; Sauces soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60; Preparation or treatment thereof
• CPC Class Codes: A23L 27/60 : Salad dressings; Mayonnaise; Ketchup
• CPC Class Codes: A23L 29/212 : Starch; Modified starch; Starch derivatives, e.g. esters or ethers containing starch hydrolysates, e.g. dextrin, A23L29/30
• CPC Class Codes: A23L 29/231 : Pectin; Derivatives thereof
• CPC Class Codes: A23L 29/238 : from seeds, e.g. locust bean gum or guar gum starch A23L29/212; pectin A23L29/231
• CPC Class Codes: A23L 29/244 : from corms, tubers or roots, e.g. glucomannan starch A23L29/212
• CPC Class Codes: A23L 29/25 : Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
• CPC Class Codes: A23L 29/256 : from seaweeds, e.g. alginates, agar or carrageenan
• CPC Class Codes: A23L 29/262 : Cellulose; Derivatives thereof, e.g. ethers
• CPC Class Codes: A23L 29/269 : of microbial origin, e.g. xanthan or dextran
• CPC Class Codes: A23L 29/272 : Gellan
• CPC Class Codes: A23L 29/274 : Pullulan
• CPC Class Codes: A23L 29/284 : Gelatin; Collagen
• CPC Class Codes: A23L 7/109 : Types of pasta, e.g. macaroni or noodles
• CPC Class Codes: A23L 7/13 : Snacks or the like obtained by oil frying of a formed cereal dough
• CPC Class Codes: A23L 9/12 : Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
• CPC Class Codes: A23P 20/105 : Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
• CPC Class Codes: A23P 30/40 : Foaming or whipping
• CPC Class Codes: A61K 8/0241 : Containing particulates characterized by their shape and/or structure see also A61K8/04, A61K8/11, and A61K8/14, further aspects are classified in A61K2800/40 and subcodes
• CPC Class Codes: A61K 8/73 : Polysaccharides
• CPC Class Codes: A61K 8/731 : Cellulose; Quaternized cellulose derivatives
• CPC Class Codes: A61Q 11/00 : Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
• CPC Class Codes: C08L 5/00 : Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
• CPC Class Codes: C09D 11/18 : specially adapted for ball-point writing instruments
• CPC Class Codes: C09D 7/43 : Thickening agents

Abstract

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.

Claims

1. 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.

2. 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.

3. 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.

6. A cooling agent comprising the cold retention composition of claim 3 or 4, wherein said cold retention composition is laminated onto a supporting layer.

4. 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.

5. 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.

7. A dispersion stabilizer comprising isolated acetylated gellan gum and microcrystalline cellulose.

10. A processed food composition comprising a food and the dispersion stabilizer as set forth in claim 7, 8 or 9.

11. The processed food composition according to claim 10, wherein the food is selected from the group consisting of cocoa drink, calcium-enriched drink, milled green tea-containing drink, vegetable or fruit-containing drink, soya milk drink, jelly-containing drink, shiruko drink, soup, misoshiru, liquid seasoning, cake, and bread.

8. A dispersion stabilizer comprising isolated acetylated gellan gum and pectin.

9. A dispersion stabilizer comprising isolated acetylated gellan gum, pectin and salt.

12. 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.

16. The method according to claim 12, 13, 14 or 15, wherein the elevated temperature is at least 75 degrees Celsius.

13. 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.

14. The method of claim 13, wherein the food is selected from the group consisting of cocoa drink, calcium-enriched drink, milled green tea-containing drink, vegetable or fruit-containing drink, soya milk drink, jelly-containing drink, shiruko drink, soup, misoshiru, liquid seasoning, cake, and bread.

15. 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.

17. 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.

18. 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.

19. A retort-resistant tofu comprising isolated acetylated gellan gum and tofu.

20. The retort-resistant tofu according to claim 19, wherein the isolated acetylated gellan gum comprises 0.01 to about 0.12%, wt./wt., of the tofu.

21. A method of preparing the tofu according to claim 19 or 20, comprising mixing tofu, or a tofu preparation available from a formula comprising soya milk, a coagulant and isolated acetylated gellan gum, and pasteurizing the mixture at atmospheric or supra-atmospheric pressure.

22. 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.

23. The syneresis-inhibited gel composition according to claim 22, wherein the isolated acetylated gellan gum comprises 0.1 to about 200%, wt./wt., of the gelling agent.

24. 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.

25. The method of making a syneresis-inhibited gel composition according to claim 24, wherein isolated acetylated gellan gum comprises 0.1 to about 200%, wt./wt., of the gelling agent.

26. 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.

29. A chiffon cake comprising the meringue of claim 26.

27. 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.

28. 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.

30. A processed food composition comprising a food and an isolated acetylated gellan gum, wherein the food is selected from the group consisting of:

(a) a food containing dairy and gellin ingredients, wherein said food comprises 0.005 to 0.3% by weight of said isolated acetylated gellan gum,

(b) a fried food comprising a food and either a binder or a fry batter, wherein said binder and said fry batter comprise water containing 0.08 to 2% by weight of said isolated acetylated gellan gum,

(c) an ice cake comprising 0.01 to 0.2% by weight of said isolated acetylated gellan gum,

(d) a hard candy comprising 0.01 to 2% by weight of said isolated acetylated gellan gum, and

(e) a noodle comprising flour, wherein said flour comprises 0.01 to 1% by weight of said isolated acetylated gellan gum.

31. The processed food composition according to claim 30, wherein the food is a chilled dessert selected from the group consisting of puddings, mousse, bavarois, jellies and annin tofu.

32. A method of preparing the food of claim 30 or 31, comprising preparing a food composition containing dairy and gelling ingredients, and isolated acetylated gellan gum, as a pre-solidification food processing composition, and solidifying said food composition by chilling in the production of a food containing dairy and gelling ingredients.

33. A method of preparing the fried food of claim 30, comprising using isolated acetylated gellan gum as a binder or a component of a fry batter.

34. 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.

35. 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) 0.01 to 0.1 wt.% of isolated acetylated gellan gum and 0.03 to 0.4 wt.% of guar gum;

or

(b) 0.01 to 0.1 wt.% of isolated acetylated gellan gum and 0.1 to 0.2 wt.% of propylene glycol alginate.

36. 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:

(a) 0.01 to 0.1 wt.% of isolated acetylated gellan gum and 0.03 to 0.4 wt.% of guar gum;

or

(b) 0.01 to 0.1 wt.% of isolated acetylated gellan gum and 0.1 to 2 wt.% of propylene glycol alginate.