発泡性食品

Expandable food

Abstract

【課題】保存中の炭酸ガスの発生が抑制されていると共に、より速やかに十分な発泡感が喫食時に得られる発泡性食品を提供する。 【解決手段】下記A成分とB成分とを含有し、且つ該A成分の外部に該B成分が存在することを特徴とする発泡性食品。A成分:炭酸塩及び/又は炭酸水素塩を芯物質として含有し、且つ膜形成物質が水溶性高分子ゲル化剤である多芯型マイクロカプセル;B成分:有機酸。 【選択図】 図1
PROBLEM TO BE SOLVED: To provide an expandable food capable of inhibiting the generation of a carbon dioxide gas during the storage thereof and of yielding, at the time of the ingestion thereof, an unprecedentedly swift and sufficient expanding sensation.SOLUTION: The provided expandable food includes the followings components A and B in a state where the component B exists on the outside of the component A: component A: a multicore microcapsule including a carbonate and/or bicarbonate as a core substance and using a water-soluble polymer gelling agent as a film-forming substance; component B: an organic acid.

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