JP7535320B2 - Air bubble stabilizer, air-containing composition, and method for stabilizing air bubbles in air-containing composition - Google Patents

Description

The present invention relates to an air bubble stabilizer, an air-containing composition, and a method for stabilizing air bubbles in an air-containing composition.

Aerated compositions (in this application, incorporating air bubbles into a composition is referred to as "aerating") that are aerated during production, consumption, or use include aerated foods such as whipped cream, ice cream, meringue, foam dressing, hamburger steak, bread, baked goods, etc., aerated beverages such as carbonated drinks, and aerated cosmetics such as certain facial cleansers that are whipped or further foamed into a foam before use.

In the past, gelling agents such as gelatin and agar, and thickeners such as pregelatinized starch have been considered as air bubble stabilizers for improving the physical properties of such air-containing compositions, such as making the air bubbles finer, preventing the air bubbles from escaping, and imparting or improving shape retention.

However, in the case of gelatin or agar, it is usually necessary to heat and dissolve them to produce a solution, which must be mixed with the air-containing composition, which is time-consuming. Furthermore, with gelatin, which has a low melting point, and agar, which solidifies at a freezing point of 40°C or less, the foaming and air bubble stabilizing effects at room temperature are unstable, and the shape retention of the air-containing composition is not sufficiently improved.

Also, in the case of pregelatinized starch, it can be mixed directly into the aerated composition, but some of it will remain undissolved, resulting in a slimy or pasty texture and a poor flavor.

Japanese Unexamined Patent Publication No. 58-28237

In light of the above background, Patent Document 1 (JP Patent Publication 58-28237 A) describes glucomannan as a foam stabilizer other than gelatin, agar, pregelatinized starch, etc. This document describes that by mixing glucomannan, a certain foam stabilizing effect is obtained, for example, meltdown of ice cream is suppressed (i.e., shape retention is improved). However, when glucomannan extracted and purified directly from konjac yam, etc. is mixed, it becomes difficult to aerate, resulting in a heavy texture. In addition, there are problems such as sliminess and stringiness, and a poor taste.

The present invention has been made in view of the above circumstances, and aims to provide whipped cream, ice cream, meringue, and foam dressing which can easily achieve fine air bubbles, prevent air bubbles from escaping, and improve shape retention, and which in particular can provide a refreshing texture that melts easily in the mouth without sliminess and an excellent flavor, as well as an air bubble stabilizer and an air bubble stabilization method therefor.

The present invention solves the above problems by the solution described below as one embodiment.

The foam stabilizer according to the present invention is an air foam stabilizer for whipped cream, ice cream, meringue, or foam dressing , and is characterized in that it contains a low-viscosity glucomannan having a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C and a property of gelling when heated under alkaline conditions.

According to this, in whipped cream, ice cream, meringue, and foam dressing , the dense skeletal structure of the fine swollen body of low-viscosity glucomannan captures air bubbles, so that fine air bubbles can be stably contained, and the air bubbles can be prevented from escaping, thereby improving shape retention. In addition, low-viscosity glucomannan has a lower viscosity than normal glucomannan, so that it can melt easily in the mouth , have a refreshing texture without any sticky feeling or sliminess, and have an excellent taste. Furthermore, low-viscosity glucomannan can be directly added and mixed into whipped cream, ice cream, meringue, or foam dressing, so it is easy to handle and does not require much effort, and furthermore, it can stably achieve an air bubble stabilizing effect regardless of temperature.

The low-viscosity glucomannan preferably has a volume average particle size (MV) in the particle size distribution measured by a laser diffraction particle size distribution measurement method in the range of 10 μm to 160 μm. If it is smaller than 10 μm, it is difficult to grind, and secondary aggregation of the particles tends to occur, making the powder difficult to handle. If it is larger than 160 μm, the aeration property tends to decrease.

The whipped cream, ice cream, meringue, or foam dressing according to the present invention is characterized in that it contains low-viscosity glucomannan, which has a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25° C. and has the property of gelling when heated under alkaline conditions. The low-viscosity glucomannan preferably has a volume average particle size (MV) in the range of 10 μm to 160 μm in the particle size distribution measured by a laser diffraction particle size distribution measurement method. The low-viscosity glucomannan is preferably contained in an amount of 0.01% to 5.0% by mass .

The method for stabilizing bubbles in whipped cream, ice cream, meringue, or foam dressing according to the present invention is characterized in that it comprises blending a low-viscosity glucomannan having a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25° C. and a property of gelling when heated under alkaline conditions. The low-viscosity glucomannan preferably has a volume average particle size (MV) in the particle size distribution measured by a laser diffraction particle size distribution measurement method in the range of 10 μm to 160 μm.

According to the present invention, it is possible to easily and efficiently produce whipped cream, ice cream, meringue, and foam dressing with fine bubbles, prevention of bubbles escaping, and improved shape retention, and it is possible to obtain a refreshing texture that melts easily in the mouth without sliminess, and an excellent flavor.

Fig. 1 is a photograph of whipped cream. Fig. 1A is a photograph of the whipped cream according to Example 1. Fig. 1B is a photograph of the whipped cream according to Comparative Example 5.

The following describes an embodiment of the present invention. In this application, "containing air" means containing air bubbles in the composition. The method may be any of physical methods such as whipping (mixing), foaming (foaming by espuma or the like), gas injection, stirring, kneading, etc., or biological or chemical methods such as gas generation by additives such as yeast, baking soda, baking powder, etc. In such a method, any of tools, equipment, or machines such as a whisk, hand mixer, espuma equipment, kneading machine, etc. may be used, or the composition may be kneaded (mixed) directly by hand without using any of the tools.

In addition, the term "aerated composition" in this application refers to a composition that is aerated during production, or when consumed or used, and includes aerated foods, aerated beverages, aerated medicines, aerated quasi-drugs, aerated cosmetics, aerated detergents not included in aerated cosmetics (for example, detergents used for things other than the human body, such as laundry detergents and dishwashing detergents), aerated paints, aerated pesticides, and other aerated chemical products. Chemical products here refer to products in general that are characterized by their chemical composition or properties. Aerated foods and aerated beverages may also be collectively referred to as "aerated food and beverages." Below, we will first explain the air bubble stabilizer according to this embodiment.

The foam stabilizer according to the present embodiment is a modified glucomannan obtained by modifying ordinary glucomannan such as konjac flour or glucomannan extracted and purified therefrom, and is characterized by containing a low-viscosity glucomannan having a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C. The "viscosity of a 1% aqueous solution at 25°C" refers to the viscosity at 25°C of a sol obtained by dispersing 3.0 g of glucomannan in 310 g of purified water, heating at 95°C for 3 minutes, and adjusting the final weight to 300 g (viscosity measured after leaving the solution at rest for 1 hour at a solution temperature of 25°C ± 1°C). A B-type rotational viscometer is used to measure the viscosity. The rotor is rotated at 60 rpm, and the measured value is taken 40 seconds after the rotor starts rotating. The rotor used is determined according to the viscosity of the sample, and No. 1 is used for samples with a viscosity of 1000 mPa·s or more. 3. Rotor No. 2 was used for samples with a viscosity of 500 mPa·s or more but less than 1000 mPa·s, and rotor No. 1 was used for samples with a viscosity of less than 500 mPa·s.

The low-viscosity glucomannan according to this embodiment can be produced by reducing the molecular weight of glucomannan. Glucomannan is a water-soluble polysaccharide in which glucose and mannose are bonded by β-1,4-glycosidic bonds in a specified ratio, and is extracted and purified from konjac root and the like. The glucomannan according to this embodiment may be in any form (stage) such as konjac flour, alcohol-washed konjac flour, or a high-purity refined product, and these may be commercially available products. There are no limitations on the method for reducing the molecular weight of the glucomannan. For example, known methods such as acid hydrolysis, thermal hydrolysis, pulverization, and enzyme treatment may be used.

In the acid hydrolysis method, glucomannan is hydrolyzed by heating in an acidic solution, neutralized with an alkali, and then dried to obtain low-molecular-weight, low-viscosity glucomannan. Examples of acids used include, but are not limited to, citric acid, malic acid, hypochlorous acid, phosphoric acid, acetic acid, hydrochloric acid, sulfuric acid, etc. In addition, multiple types of these may be used. Examples of alkalis used include, but are not limited to, sodium citrate, sodium bicarbonate, sodium hydroxide, etc. In addition, multiple types of these may be used. In addition, drying methods include, but are not limited to, hot air drying, drum drying, spray drying, flash drying, vacuum freeze drying, etc., as long as the water can be evaporated from the slurry and the dried product can be separated. The obtained dried product may be powdered by grinding, etc. as necessary. In addition, multiple types of drying methods may be used. In addition, the viscosity can be adjusted by adjusting the pH, heating temperature, and heating time of the slurry.

In the thermal hydrolysis method, glucomannan in a dry powder form, in a slurry form in which glucomannan is dispersed in water or an aqueous alcohol solution, or in an aqueous solution in which glucomannan is dissolved in water, is heated to hydrolyze the glucomannan, and then dried to obtain low-molecular-weight, low-viscosity glucomannan. The drying method can be any of the methods listed above.

In the method using the grinding process, low-viscosity glucomannan can be obtained by grinding glucomannan to obtain a low molecular weight glucomannan. The grinding method includes, but is not limited to, a turbo mill, a cutter mill, a hammer mill, a stamp mill, a roll mill, a ball mill, a pin mill, a jet mill, a stone mill, and the like. In addition, a plurality of types of these may be used. The grinding process can be performed in a water-added state, and after grinding, it can be dried by a normal drying method (for example, each of the methods listed above as a method for drying a slurry).

In the enzyme treatment method, glucomannan is decomposed with an enzyme to obtain low-molecular-weight, low-viscosity glucomannan. The enzymes used include, but are not limited to, mannanase, amylase, protease, pectinase, cellulase, lipase, etc., and multiple types of these may be used. It is preferable to allow the enzyme to act under optimal conditions for the enzyme used. If necessary, the treated slurry may be dried in the same manner as in the acid hydrolysis method described above, and the resulting dried product may be powdered by grinding, etc.

Thus, the low-viscosity glucomannan according to this embodiment is characterized by having a smaller molecular weight than normal glucomannan. When low-viscosity glucomannan is hydrated, it is hydrated as a swollen body like general mannan, but with low-viscosity glucomannan, the molecules of the swollen body are made smaller, and as a result, the bonds between the swollen bodies are weaker, so that an aerated composition (aerated food and drink) that melts in the mouth better than when normal glucomannan is used can be obtained. In addition, with low-viscosity glucomannan, a dense skeletal structure can be formed due to the fact that the swollen particles are minute, so that the bubbles can be prevented from collapsing or escaping, and the shape retention of the bubbles themselves and the aerated composition containing the bubbles can be improved. As a result, for example, when whipping cream, the bonds between the fat globules are weakened, making it easier for the air bubbles to be incorporated, and the fat globules and the swollen glucomannan particles work together to form a skeletal structure, allowing more air bubbles to be incorporated than usual. Furthermore, dense swollen glucomannan particles adhere to the surface of the fat globules, bonding the fat globules together to form a skeletal structure that can trap and stabilize air bubbles.

The above-mentioned effects can be achieved by using low-viscosity glucomannan with a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C. If the viscosity is lower than 20 mPa·s, the bonds between fat globules and between swollen glucomannan particles are too weak, making the air bubbles unstable and reducing shape retention. If the viscosity is higher than 800 mPa·s, the bonds between fat globules and between swollen glucomannan particles are too strong, making it difficult to aerate, and when used in aerated food and beverages, the melting in the mouth is poor and the texture is poor. Furthermore, the swollen glucomannan particles are large and cannot form a dense skeletal structure, so air bubbles are easily released and shape retention is also poor. Thus, the above-mentioned effects cannot be achieved unless the glucomannan has a low-viscosity viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C.

Low-viscosity glucomannan naturally has a lower viscosity than regular glucomannan, and therefore provides a refreshing texture and excellent flavor that is free of any sticky or slimy feeling, particularly in aerated foods and beverages, and a similar bubble stabilizing effect is also obtained in foods manufactured using the aerated foods as ingredients. Furthermore, low-viscosity glucomannan can be added directly to and mixed with the aerated composition, making it easy to handle and hassle-free, and can be used whether the aerated composition is heated or not, and provides a stable bubble stabilizing effect regardless of the temperature.

As described above, the low-viscosity glucomannan according to this embodiment has a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C, more preferably 25 mPa·s to 500 mPa·s, and even more preferably 30 mPa·s to 300 mPa·s. If the viscosity is higher than this range (exceeding 800 mPa·s), the particle size of the swollen body becomes too large to form a dense skeletal structure, and the bonds between the swollen glucomannan particles become strong, resulting in high viscosity and making it difficult to incorporate air. For example, in aerated food and beverages, the texture becomes heavy, and the texture becomes slimy or stringy, and the taste is also poor. On the other hand, if the viscosity is lower than this range (below 20 mPa·s), the bonds between the swollen glucomannan particles that form the skeletal structure become weak, and the air bubble stabilization effect cannot be obtained.

In addition, in the low-viscosity glucomannan according to this embodiment, one criterion for indicating whether or not the low-viscosity glucomannan has the physical properties to form a stable skeletal structure with appropriate density and strength to exhibit a sufficient bubble stabilizing effect (for evaluating the lower limit of viscosity) is that the low-viscosity glucomannan has the ability to form a gel by alkali alone. Low-viscosity glucomannan with a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C gels when heated under alkaline conditions (Table 3). On the other hand, in the case of excessively low-viscosity glucomannan with a viscosity below 20 mPa·s, the strength of the formed skeletal structure is too weak to have the ability to form a gel by alkali alone, and it will not gel unless, for example, a predetermined amount of high-molecular (high-viscosity) normal glucomannan is mixed. Such excessively low-viscosity glucomannan hardly exhibits a bubble stabilizing effect.

In addition, the low-viscosity glucomannan according to this embodiment preferably has a volume average particle diameter (MV: Mean Volume Diameter) in the particle size distribution measured by a laser diffraction type particle size distribution measurement method in the range of 10 μm to 160 μm, more preferably 10 μm to 100 μm. The volume average particle diameter (MV) here is the arithmetic mean diameter in the volume-based particle size distribution measured by a laser diffraction type particle size distribution measurement method. According to this, by making the powder of low-viscosity glucomannan smaller, it becomes easier to dissolve and the bubble stabilizing effect can be obtained more stably, and the synergistic effect with low-molecular-weight glucomannan makes it easier to form a dense skeletal structure consisting of fine swollen bodies, which can further improve the bubble stabilizing effect. As a result, a more excellent effect is observed, especially in improving shape retention and preventing undissolved residue (see Test 4 described below). The lower limit of the particle size range is set at 10 μm because it is difficult to produce low-viscosity glucomannan finer than this, and secondary aggregation makes handling difficult.

To adjust the particle size to the range of 10 μm to 160 μm, the low-viscosity glucomannan obtained by reducing the molecular weight of glucomannan may be classified using a sieve with a mesh size of about 100 to 500. To adjust the particle size to the range of 10 μm to 100 μm, the low-viscosity glucomannan may be classified using a sieve with a mesh size of about 180 to 500. In this application, the mesh size 100 has an opening of 154 μm, the mesh size 180 has an opening of 91 μm, and the mesh size 500 has an opening of 26 μm. In addition, classification may be performed using air classification or the like. On the other hand, the particle size of glucomannan may be adjusted to the range of 10 μm to 160 μm in advance, and then the viscosity may be reduced (reduced to a low molecular weight). In other words, the order of the step of reducing the viscosity (reducing the molecular weight) of glucomannan and the step of adjusting the particle size is not limited.

It has been found that the foam stabilizer of this embodiment, when combined with the low-viscosity glucomannan of this embodiment and tamarind seed gum, can further improve the shape retention of the aerated composition and further enhance the foam stabilizing effect (see Test 8).

The foam stabilizer according to the present embodiment is a powder, but is not limited to this form. Therefore, for example, powdered low-viscosity glucomannan may be mixed with an excipient such as dextrin or other binder such as sugars to be granulated into granules, pellets, or solids. In addition, powder or granules of low-viscosity glucomannan may be encapsulated in a capsule or the like. Furthermore, a powder or solid foam stabilizer may be dissolved in water to form a paste, or may be dispersed in a poor solvent so that it is less likely to form lumps when added to and mixed with an air-containing composition of a good solvent. In addition to the low-viscosity glucomannan, the foam stabilizer according to the present embodiment may contain sweeteners, colorants, flavorings, etc. in addition to the above excipients and binders, within the range in which the foam stabilizing effect can be exerted, and these additives may be mixed with the low-viscosity glucomannan as appropriate.

The air bubble stabilizer according to the present embodiment can be mixed directly into the aerated composition at room temperature, and the air bubble stabilizing effect can be easily obtained by aerating the aerated composition. However, when using the powder or solid air bubble stabilizer, it is of course possible to make it into a paste or disperse it in a poor solvent as described above, and then add and mix it into the aerated composition. Here, "mixing the air bubble stabilizer into the aerated composition" includes not only mixing the air bubble stabilizer into the aerated composition that has already been produced, but also mixing it into the ingredients of the aerated composition during the production process of the aerated composition (for example, if the aerated composition is whipped cream, mixing the air bubble stabilizer into granulated sugar and fresh cream), or mixing it into the aerated composition at the production stage (for example, if the aerated composition is hamburger steak, mixing the air bubble stabilizer into minced meat before heating, or if the aerated composition is dorayaki or bread, mixing the air bubble stabilizer into the dough (or dough material) before heating). The air-containing composition according to the present embodiment will be described below.

The aerated composition according to this embodiment is an aerated composition containing the air bubble stabilizer according to this embodiment, as described above, and is characterized in that it contains the low-viscosity glucomannan according to this embodiment. The aerated composition according to this embodiment preferably contains 0.01% to 5.0% by mass of the low-viscosity glucomannan, more preferably 0.03% to 3.0% by mass. This allows the air bubble stabilizing effect of the low-viscosity glucomannan to be fully exerted. If the amount is less than this, it becomes difficult to obtain a sufficient air bubble stabilizing effect. On the other hand, if the amount is more than this, the viscosity of the aerated composition becomes relatively high, which makes the texture slimy or stringy, or makes the taste less pronounced.

The amount (mixing ratio) of low-viscosity glucomannan mentioned above refers to the ratio of low-viscosity glucomannan to the total mass of the aerated composition (or the components of the aerated composition) at the time of mixing. If the amount (mixing ratio) is 5.0% by mass, for example, if the aerated composition is a hamburger steak, the low-viscosity glucomannan will be mixed at 5.0% by mass in 100% by mass of minced meat before heating. Also, if the aerated composition is whipped cream made of granulated sugar and fresh cream, the low-viscosity glucomannan will be mixed at 5.0% by mass, with the granulated sugar and fresh cream being the remaining 95.0% by mass.

As one form of the aerated composition according to this embodiment, an aerated food is preferred. Aerated foods include, for example, foods that are aerated by whipping, foaming, stirring, etc., such as whipped cream, ice cream, meringue, and foam dressing, and also foods that are aerated by stirring or kneading minced meat or dough (or dough ingredients) before heating, such as molded meat products such as hamburgers and meatballs, and baked goods and breads such as dorayaki, financiers, and ukishima. In addition, the above baked goods and breads are aerated not only by stirring or kneading the dough (or dough ingredients), but also by gas generation by yeast, baking soda, baking powder, etc. before and during baking. Aerated foods also include foods that are aerated by the action of such leavening agents.

According to the aerated food of this embodiment, the low-viscosity glucomannan provides a moderate amount of aeration, resulting in a fluffy texture, fine bubbles that bring out a good flavor, and the shape retention of the bubbles and bubbles-containing foam can be improved. In addition, the food melts easily in the mouth, leaving no residue, and has a refreshing texture that is neither pasty nor slimy. The same bubble stabilizing effect can also be obtained in foods manufactured using the aerated food of this embodiment as an ingredient. Foods manufactured using the aerated food as an ingredient include, for example, marshmallows, mousses, and light snow jelly made from ingredients such as meringue and whipped cream, and lattes made from foamed milk, etc.

In addition, one form of the aerated composition according to this embodiment is preferably an aerated beverage. Aerated beverages include beverages that are aerated by injecting gas or fermentation by microorganisms, such as carbonated beverages and sparkling alcoholic beverages such as beer. According to the aerated beverage according to this embodiment, the low-viscosity glucomannan provides fine bubbles that are not slimy, have a good taste and mouthfeel, prevents the escape of carbon dioxide gas, and improves the shape retention of bubbles in beer, low-malt beer, etc.

In addition, one form of the aerated composition according to this embodiment is preferably an aerated cosmetic. Examples of aerated cosmetic products include facial cleansers, foam packs, bath additives, shampoos, body soaps, and the like that are used after being whipped or foamed. According to the aerated cosmetic product according to this embodiment, the low-viscosity glucomannan allows the cosmetic product to adequately contain fine, non-slip bubbles, and also improves the shape retention of the bubbles.

In addition, as one form of the aerated composition according to this embodiment, it can be suitably used as an aerated detergent not included in aerated cosmetics, an aerated medicine, an aerated quasi-drug, an aerated paint, an aerated pesticide, or other aerated chemical products.

The condition was measured and evaluated by aerating the aerated compositions containing the thickening agents shown in Table 1 and those not containing these agents. Mannan 1 in Table 1 is normal glucomannan, which is refined konjac flour, and Mannan 2-18 are low-viscosity glucomannans in which Mannan 1 has been made low-viscosity (low-molecular) to a specified degree (although some have a relatively high viscosity, they are collectively referred to here as "low-viscosity glucomannans" for convenience, as they have a lower viscosity than normal glucomannan).

(Method of producing mannan 2-18)
Mannan 2-11 was obtained by classifying mannan 1, which was hydrolyzed to a lower molecular weight by acid hydrolysis. That is, mannan 1 was dispersed in a 50% alcoholic aqueous solution to obtain a slurry, which was then acidified by adding citric acid, heated, and neutralized by adding sodium citrate. The slurry was then dried with hot air and classified using a 200 mesh (77 μm mesh) sieve to obtain mannan 2-11.
Mannan 2-11 was produced as a low-viscosity glucomannan with different physical properties by changing the pH conditions (pH when adjusting the slurry to acidic) and heating conditions (heating temperature and heating time) in the acid hydrolysis treatment.
The specific conditions set for each are as follows:
Mannan 2 pH: 4.5 Heating condition: 90°C for 2 hours Mannan 3 pH: 5.5 Heating condition: 80°C for 2 hours Mannan 4 pH: 5.0 Heating condition: 75°C for 3 hours Mannan 5 pH: 5.0 Heating condition: 80°C for 3 hours Mannan 6 pH: 4.5 Heating condition: 85°C for 2 hours Mannan 7 pH: 4.0 Heating condition: 80°C for 2 hours Mannan 8 pH: 4.0 Heating condition: 70°C for 4 hours Mannan 9 pH: 3.5 Heating condition: 65°C for 1 hour Mannan 10 pH: 2.5 Heating condition: 55°C for 1 hour Mannan 11 pH: 2.5 Heating condition: 55°C for 2 hours

Mannan 12 was obtained by crushing mannan 1 in a mill and classifying it through a 200 mesh sieve.

Mannan 13 was obtained by classifying mannan 1, which had been enzymatically treated to reduce its molecular weight. Specifically, mannan 1 was dispersed in a 50% aqueous alcohol solution to obtain a slurry, to which mannanase was added and heated at 40°C for 1 hour. The slurry was dried with hot air and classified using a 200-mesh sieve to obtain mannan 13.

Mannan 14-18 was obtained by classifying mannan 1, which was hydrolyzed to a lower molecular weight by acid hydrolysis. That is, mannan 1 was dispersed in a 50% alcohol aqueous solution to obtain a slurry, which was then adjusted to pH 4.5 by adding citric acid, heated at 90°C for 2 hours, and neutralized by adding sodium citrate. The slurry was then dried with hot air, pulverized in a jet mill, and classified through a sieve to obtain mannan 14-18.
Mannan 14-18 was produced as low-viscosity glucomannans with different physical properties by adjusting the pH and heating conditions in the acid hydrolysis treatment to those described above, while changing the mesh size of the sieve.
The sieves used for each were as follows:
Mannan 14 Mesh size 80 (opening 178 μm)
Mannan 15 Mesh size 100 (opening 154 μm)
Mannan 16 mesh size 180 (opening 91 μm)
Mannan 17 mesh size 300 (opening 45 μm)
Mannan 18 mesh size 400 (opening 34 μm)

(Viscosity of glucomannan and low viscosity glucomannan)
The physical properties of Mannan 1 and Mannan 2-18 are shown in Table 2. In the table, "1% viscosity" refers to the "viscosity of a 1% aqueous solution at 25° C." described in the description of this embodiment. In addition, "particle size" in the table refers to the "volume average particle size (MV)."

(Gelling ability of low viscosity glucomannan)
Among the low-viscosity glucomannans shown in Table 2, mannan 8-11, which has the lowest viscosity, was examined for its gelling ability under alkaline conditions. The method of examination was as follows: first, mannan was dispersed in water, and then calcium hydroxide dissolved in water was mixed to finally adjust the mixture to mannan: 5% by mass, calcium hydroxide: 0.25% by mass, and water: the remainder (total: 100% by mass). The adjusted liquid was poured into a container, and the container was heated at 90°C for 1 hour, and it was confirmed whether gelling occurred after cooling.

For reference, the viscosity of a 2% aqueous solution of mannan 8-11 at 25°C (the viscosity of a sol obtained by dispersing 6.0 g of glucomannan in 310 g of purified water, heating at 95°C for 3 minutes and adjusting the final weight to 300 g at 25°C) and the viscosity of a 3% aqueous solution at 25°C (the viscosity of a sol obtained by dispersing 9.0 g of glucomannan in 310 g of purified water, heating at 95°C for 3 minutes and adjusting the final weight to 300 g at 25°C) were also measured. The measurement method was the same as the measurement method for the "viscosity of a 1% aqueous solution at 25°C" described in the description of this embodiment. The results are shown in Table 3 together with the viscosity of the 1% aqueous solution.

As shown in Table 3, mannans 8 and 9, which have a viscosity of 20 mPa·s or more in a 1% aqueous solution at 25°C, gelled, but mannan 10, which has a viscosity of 15 mPa·s, and mannan 11, which has a viscosity of 4 mPa·s, did not gel. Furthermore, mannans 1-7 and 12-18, which have a higher viscosity (larger molecular weight) than mannans 8 and 9, are naturally considered to have the ability to gel under alkaline conditions.

(Method of measuring and evaluating the state of aerated composition)
The aerated compositions were measured and evaluated for the following items appropriate for the type of aerated composition: specific gravity, shape retention, taste, texture (slimy, melting in the mouth, residual melting), and touch (slimy). In addition to evaluating the shape retention itself, the ease (or difficulty) of air bubbles escaping, i.e., air bubble stability, can also be evaluated for the shape retention.

(1) Specific Gravity Specific Gravity: Immediately after production, the air-containing composition was filled to the level in a container having a volume of 100 ^cm3 , and the weight was measured. The weight of the container was subtracted to calculate the weight (A) of the air-containing composition filled in the container. The specific gravity was then calculated according to the following formula (1).
Formula (1) Specific gravity = A÷100

Specific gravity indicates the state of air inclusion, and the more air is contained, the smaller the specific gravity, and the less air is contained, the larger the specific gravity. This allows us to evaluate the ease of air inclusion (difficulty of air inclusion) and the difficulty of air bubbles escaping (ease of air escape). In the case of aerated foods, if the specific gravity is within the appropriate range, a fluffy and suitable texture is obtained, but if the specific gravity is too high, the texture is too heavy and feels tedious, and if the specific gravity is too low, the texture is too light and the richness is not felt.
It is preferable that the specific gravity of whipped cream is in the range of 0.40 to 0.60, and more preferably in the range of 0.45 to 0.55.

(2) Shape Retention Shape retention: The state of air bubbles when the air-containing composition was allowed to stand at a predetermined temperature for a predetermined time was evaluated by comparing it with the state of air bubbles before standing.
For whipped cream, the cream was squeezed out into a roll as shown in FIG. 1 and allowed to stand in a thermostatic chamber at 20° C. The height from the bottom to the tip immediately after leaving the cream and the height from the bottom to the tip after leaving the cream for 24 hours were measured, and the shape retention was calculated by the following formula (2).
Equation (2) Shape retention = (height after standing for 24 hours ÷ height immediately after standing) × 100
The calculated shape retention (here, the shape retention is expressed in units of %) was evaluated according to the following criteria.
◎: 95% or more ◯: Less than 95%, 90% or more △: Less than 90%, 85% or more ×: Less than 85% For ice cream, the ice cream was taken out of the mold, placed on a stainless steel net and left to stand in an environment of 25°C. The height from the bottom to the tip immediately after leaving it to stand and the height from the bottom to the tip after leaving it to stand for 1 hour were measured, and the shape retention was calculated using the following formula (3).
Equation (3) Shape retention = (height after standing for 1 hour ÷ height immediately after standing) × 100
The calculated shape retention (here, the shape retention is expressed in units of %) was evaluated according to the following criteria.
◎: 70% or more 〇: Less than 70%, 55% or more △: Less than 55%, 40% or more ×: Less than 40%

For aerated compositions other than whipped cream and ice cream, the state of bubbles when the aerated composition was left to stand in a thermostatic chamber at 20° C. for 24 hours immediately after production was compared with the state of bubbles immediately after production. However, for aerated beverages, the state of bubbles when the aerated beverage was filled into a container (Test 10: transparent cup) immediately after production was compared with the state of bubbles when the beverage was filled into a container and left to stand in a thermostatic chamber at 20° C. for 30 minutes. These were visually evaluated according to the following criteria. The evaluation was performed independently by 10 panelists, and the most common evaluation was taken as the evaluation result.
⊚: The state of the bubbles is exactly the same as immediately after production.
◯: Inferior to ⊚, but almost the same as the state of bubbles immediately after production.
△: Better than ×, but the air bubbles are considerably crushed.
×: The bubbles are completely crushed.

For bread, the height dimension (height from the bottom to the highest point) of the bread after production (after baking) was measured, and the degree of rise of the dough was evaluated using the following criteria to evaluate shape retention and bubble stability. That is, dough with low shape retention will sag when baked, and the bread will not have enough volume. Also, dough with low bubble stability will have gas generated during fermentation escape during baking, and the bread will not have enough volume. Therefore, the dough's shape retention and bubble stability were evaluated comprehensively by measuring the height dimension of the bread after baking.

The method for producing bread will be described later, but the dough to which low-viscosity glucomannan had been added was poured into a rectangular bread mold with inner dimensions of 190 mm x 90 mm x (height) 90 mm, shaped, and baked in an oven without covering the mold. The height dimension [cm] of the resulting bread was measured and evaluated according to the following criteria.
◎: 13.0 cm or more ○: 12.5 cm or more and less than 13.0 cm △: 12.0 cm or more and less than 12.5 cm ×: Less than 12.0 cm

Furthermore, for bread, the hardness of the bread after production (after baking) was measured, and the hardness (softness) of the bread was evaluated according to the following criteria to evaluate its shape retention and bubble stability. In other words, with dough that has high shape retention and bubble stability, the gas generated during fermentation is less likely to escape during baking, and the dough is baked with a lot of gas inside, resulting in a fluffy, soft bread. Therefore, the shape retention and bubble stability of the dough were evaluated comprehensively by measuring the hardness of the bread after baking.

Specifically, a sample was cut into a cube of 30 mm x 30 mm x 30 mm from the inside of the baked bread. A texture analyzer (manufactured by Stable Micro Systems) was used to lower a plunger with a cross-sectional area of ² cm2 onto the sample, and the stress [g] when the plunger was lowered to 10 mm from the contact surface was measured and evaluated according to the following criteria.
◎: Less than 300g ○: 300g or more and less than 350g △: 350g or more and less than 400g ×: 400g or more

(3) Taste Development Taste development: The aerated food or beverage immediately after production was sampled or drunk, and evaluated according to the following criteria. The evaluation was performed independently by 10 panelists, and the most common evaluation was recorded as the evaluation result.
⊚: The inherent flavor of the aerated composition is felt very strongly.
◯: Although it is inferior to ◯, the inherent flavor of the aerated composition is strongly felt.
Δ: Better than ×, but the inherent flavor of the aerated composition is lost.
×: The inherent flavor of the aerated composition is completely lost.

(4) Texture Slimy: The aerated food or beverage immediately after production was sampled and rated according to the following criteria. The evaluation was performed independently by 10 panelists, and the most common evaluation was recorded as the evaluation result.
◎: A refreshing texture with no slimy feeling at all.
◯: Inferior to ◯, but barely any slippery feeling.
△: Better than ×, but feels slimy.
×: There is a strong sense of sliminess.
However, for bread, the produced (baked) sliced bread was tasted and the melting in the mouth was evaluated according to the following criteria. The evaluation was performed independently by 10 panelists, and the most common evaluation was recorded as the evaluation result.
◎: Very soft, smooth and melts in the mouth.
◯: Inferior to ◎, but soft and melts in the mouth well.
△: Better than ×, but forms a slight lump-like shape in the mouth.
×: The food became like dumplings in the mouth and had a sticky texture.
Furthermore, improved melt-in-the-mouth texture means that the stickiness is no longer felt, and vice versa; therefore, by evaluating stickiness, melt-in-the-mouth texture can be evaluated, and vice versa.

In addition to the above evaluation, the whipped cream was tasted immediately after production and evaluated for residual thickening agent (low viscosity glucomannan) according to the following criteria. The evaluation was performed independently by 10 panelists, and the most common evaluation was recorded as the evaluation result.
◎: There is absolutely no residual dissolution and the texture is very smooth.
○: Almost no residue remains and the texture is smooth.
△: Some undissolved material remains, and the texture is somewhat rough.
×: A large amount of the mixture remains undissolved, and the texture is rough.

(6) Texture The texture of the aerated cosmetic product immediately after aeration was evaluated according to the following criteria. The evaluation was carried out independently by 10 panelists, and the most common evaluation was recorded as the evaluation result.
◎: The texture is refreshing and not slimy at all.
◯: Inferior to ◯, but barely any slippery feeling.
△: Better than ×, but feels slimy.
×: There is a strong sense of sliminess.

(Test 1)
Whipped cream was produced with the composition shown in Table 4 (production amount 500g). In Example 1 and Comparative Examples 1 and 4, granulated sugar and each thickening agent (mannan 1, mannan 2 or alpha-starch) were mixed in powder form, added to fresh cream, and aerated until it was 90% whipped (the whipped cream has firm corners that stand up straight and do not crumble). In Comparative Example 2, granulated sugar and gelatin were mixed in powder form, dissolved in water by boiling, and cooled to 30°C to obtain a 2% gelatin solution, which was then added to fresh cream and aerated until it was 90% whipped. In Comparative Example 3, granulated sugar and agar were mixed in powder form, dissolved in water by boiling, and cooled to obtain a 2% agar paste, which was then added to fresh cream and aerated until it was 90% whipped. In Comparative Example 5, granulated sugar was added to fresh cream and aerated until it was 90% whipped.
The method for producing the air-containing composition not containing the thickening agent shown in Table 1 simply does not include the step of mixing these ingredients, and therefore the description thereof will be omitted below.

Table 4 shows the formulation and results (the formulation is in mass %; the same applies below). Figure 1A shows a photograph of the whipped cream of Example 1, and Figure 1B shows a photograph of the whipped cream of Comparative Example 5.

As shown in Table 4, only Example 1, which contains low-viscosity glucomannan, exhibited excellent effects in all of the following categories: specific gravity, shape retention, flavor, and sliminess. That is, it contained a moderate amount of air (specific gravity 0.48), was completely free of sliminess (evaluation: ◎), and had a good flavor (evaluation: ◎). Also, as shown in FIG. 1, compared with the whipped cream of Comparative Example 5, which does not contain low-viscosity glucomannan (FIG. 1B), the whipped cream of Example 1 (FIG. 1A) clearly had high shape retention, and the shape of the whipped cream (the state of the air bubbles) remained almost unchanged even after 24 hours (evaluation: ◎).
On the other hand, the glucomannan purified from konjac (Comparative Example 1) was very slimy, had a poor taste, and was difficult to aerate, resulting in a high specific gravity. The gelatinized starch (Comparative Example 4) had a low specific gravity, and was slimy and had a poor taste, similar to glucomannan (Comparative Example 1).
Gelatin and agar (Comparative Examples 2 and 3) did not provide a sufficient effect of improving shape retention.

(Test 2)
A whipped cream was produced (500 g) using the composition shown in Table 5 in the same manner as in Test 1. The composition and results are shown in Table 5.

As shown in Table 5, Comparative Example 6 (2150 mPa·s) with a high viscosity was very slimy and had a poor taste, while Comparative Example 7 (15 mPa·s) and Comparative Example 8 (4 mPa·s) with low viscosity did not improve shape retention. In contrast, Example 2-8, in which the viscosity of a 1% aqueous solution at 25°C is in the range of 20 mPa·s to 800 mPa·s, contains a moderate amount of air, is not slimy at all or is almost not slimy, has a good taste, and has improved shape retention. Of these, Example 3-7, which has a viscosity in the range of 25 mPa·s to 500 mPa·s, showed a better foam stabilization effect (specific gravity: in the range of 0.45 to 0.54, evaluation: ○ or higher for all). Of these, Example 4-6, which has a viscosity in the range of 30 mPa·s to 300 mPa·s, showed an even better foam stabilization effect (evaluation: ◎ for all).

(Test 3)
A whipped cream was produced (500 g) using the composition shown in Table 6 in the same manner as in Test 1. The composition and results are shown in Table 6.

As shown in Table 6, in Examples 9, 10, and 11, whipped cream was produced that was moderately aerated (specific gravity: in the range of 0.45 to 0.55), had good flavor, was not slimy, and had good shape retention (rating: all ◎). This shows that regardless of the method used to reduce the molecular weight, i.e., the viscosity, excellent foam stabilization effect can be obtained by adjusting glucomannan to a low viscosity within a specified range.

(Test 4)
A whipped cream was produced (500 g) using the composition shown in Table 7 in the same manner as in Test 1. The composition and results are shown in Table 7.

As shown in Table 7, in Examples 12-17, which contain low-viscosity glucomannan with a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C, a whipped cream with a moderate amount of air (specific gravity: in the range of 0.45 to 0.55), good flavor, and no sliminess can be produced, and a certain degree of effect was also observed in improving shape retention and preventing residual melting. Of these, Examples 13-17, in which the particle size is in the range of 10 μm to 160 μm, showed even better effects in improving shape retention and preventing residual melting (rating: ○ or higher). Of these, Examples 14-17, in which the particle size is in the range of 10 μm to 100 μm, showed even better effects in improving shape retention and preventing residual melting (rating: ◎).

(Test 5)
A whipped cream was produced (production amount 500 g) in the same manner as in Test 1 with the formulation shown in Table 8. The formulation and results are shown in Table 8.

As shown in Table 8, in Examples 18-24, in which the amount (mixture ratio) of low-viscosity glucomannan was in the range of 0.01% by mass to 5.0% by mass, whipped cream with good flavor and high shape retention without sliminess was produced (specific gravity: in the range of 0.45-0.55, evaluation: all ◯ or better). Of these, Examples 19-23, in which the amount (mixture ratio) was in the range of 0.03% by mass to 3.0% by mass, showed a more excellent air bubble stabilization effect (evaluation: all ◎).

(Test 6)
Meringue was produced (500 g) with the composition shown in Table 9. In this example, granulated sugar and low-viscosity glucomannan were mixed in powder form and added to egg white, and then stirred with a whisk to incorporate air. The composition and results are shown in Table 9.

As shown in Table 9, in Examples 25, 26, and 27, which contained low-viscosity glucomannan with a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C, meringues with stable specific gravity (specific gravity: 0.22 to 0.25), moderate air content, good flavor, and high shape retention without sliminess could be produced (rating: ◎ for all).

Marshmallows were also made using the meringues of Examples 25, 26, and 27 and Comparative Example 9. The mix was 15% by weight meringue, 4% by weight gelatin, 40% by weight granulated sugar, and the remainder water. As a result, when the meringues of Examples 25, 26, and 27 were used, marshmallows with fine air bubbles and a fluffy texture were produced. On the other hand, when the meringue of Comparative Example 9 was used, the air bubbles were coarse and the marshmallows had a hard texture.

(Test 7)
A foam dressing was produced (production amount 500 g) according to the composition shown in Table 10. In this example, granulated sugar, gelatin and low-viscosity glucomannan were mixed in powder form, mixed with salad oil, soy sauce, vinegar and water, and then aerated using an espuma.

As shown in Table 10, in Examples 28, 29, and 30, which contained low-viscosity glucomannan with a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C, it was possible to produce foam dressings with stable specific gravity (specific gravity: 0.26 to 0.29), moderate aeration, good flavor, and high shape retention without sliminess (rating: ◎ for all).

(Test 8)
Ice cream was produced according to the composition shown in Table 11 (production amount 500g). In Examples 31, 32, and 33, granulated sugar and low-viscosity glucomannan were mixed in powder form, mixed with beaten egg yolk, fresh cream, and milk, heated to 50°C, and homogenized with a Gaulin homogenizer. Then, the mixture was sterilized at 80°C for 20 seconds, cooled to 0°C, and aged at 0°C for 6 hours. Then, the mixture was frozen at -5°C for 7 minutes. During the freezing, the mixture was stirred while being cooled to obtain an aerated semi-liquid ice cream. The semi-liquid ice cream was filled into a hemispherical silicon mold with a diameter of 70 mm, and quickly frozen to -30°C to obtain ice cream. In Example 34, granulated sugar was mixed with low-viscosity glucomannan (mannan 6) and tamarind seed gum in powder form, and ice cream was produced in the same manner as in Examples 31, 32, and 33 above.

As shown in Table 11, in Examples 31, 32, 33, and 34, which contained low-viscosity glucomannan with a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C, ice cream with stable specific gravity (specific gravity: 0.51 to 0.55), moderate air content, good flavor, and high shape retention without sliminess was produced (rating: shape retention is ◯ or above, flavor and sliminess are ◎). In particular, Example 34, which contained tamarind seed gum in addition to the low-viscosity glucomannan, showed even higher shape retention (rating: ◎).

(Test 9)
Hamburger steak was produced (500g) according to the composition shown in Table 12. In the embodiment, low viscosity glucomannan was added to ground meat, mixed with salad oil, bread crumbs, salt and pepper, and then kneaded by hand while incorporating air. After the mince was gathered, it was baked in a frying pan to obtain a hamburger steak.

As shown in Table 12, in Examples 35, 36, and 37, which contained low-viscosity glucomannan with a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C, hamburgers with moderate aeration, good flavor, and high shape retention without sliminess were produced (rating: ◎ for all).

(Test 10)
A carbonated drink was produced (500 g) with the composition shown in Table 13. In the example, low-viscosity glucomannan and granulated sugar were mixed in powder form and dispersed in water, and then carbon dioxide gas was injected under high pressure conditions, and the liquid was sealed in a glass bottle and sealed to obtain a carbonated drink. After storage at 4°C, the bottle was opened and poured into a transparent glass cup to evaluate the state of bubbles.

As shown in Table 13, in Examples 38, 39, and 40, which contained low-viscosity glucomannan with a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C, carbonated beverages with good flavor and no sliminess were produced that also had good foam shape retention (rating: ◎ for all).

(Test 11)
A foaming facial cleanser was produced (production amount: 500 g) according to the composition shown in Table 14. In the embodiment, low-viscosity glucomannan was mixed into the facial cleanser and foamed to incorporate air.

As shown in Table 14, Examples 41, 42, and 43, which contain low-viscosity glucomannan with a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C, all had stable specific gravities (specific gravity: 0.45 to 0.49), contained adequate air, and produced foam with high shape retention and no sliminess (rating: ◎ for all).

(Test 12)
Dorayaki was produced with the composition shown in Table 15 (500g of dough). In the example, low-viscosity glucomannan was added to water, mixed with whole eggs, honey and salad oil, and further mixed with wheat flour and baking soda, and then stirred with a whipper while being aerated to obtain dorayaki dough. The dough was then baked at 180°C to obtain dorayaki (skin). Note that the dorayaki was also aerated due to the gas generated by baking soda during the baking process.

As shown in Table 15, in Examples 44, 45, and 46, which contained low-viscosity glucomannan with a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C, dorayaki with moderate air content and excellent shape retention without sliminess were produced (rating: ◎ for all).

(Test 13)
Bread was produced with the composition shown in Table 16 (500g of dough). In the embodiment, low-viscosity glucomannan, strong flour, granulated sugar, skim milk powder, dry yeast, salt, and water were mixed and kneaded with a dough mixer, and then shortening was added and kneaded (kneading temperature: 26°C). Then, the dough was fermented for 80 minutes at a temperature of 30°C and a humidity of 75%, degassed, and fermented for another 40 minutes to obtain bread dough. The obtained dough was divided into two almost equally, and after a bench time of 30 minutes, it was molded into a rectangular bread mold with inner dimensions of 190mm x 90mm x (height) 90mm. Then, the dough was proofed for 45 minutes at a temperature of 38°C and a humidity of 85%, and the dough was baked at 200°C for 30 minutes without covering the mold, to obtain bread. The bread dough was aerated by gas generation from yeast during fermentation.

As shown in Table 16, in Examples 47, 48, and 49, which contained low-viscosity glucomannan with a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C, all produced breads that were moderately aerated, fluffy, soft, and voluminous, with high shape retention and air bubble stability, and had a very soft, smooth, and melt-in-the-mouth texture when eaten (rating: ◎ for all).

Claims (6)

1. An air foam stabilizer for whipped cream, ice cream, meringue, or foam dressing , comprising:
A foam stabilizer characterized by containing a low-viscosity glucomannan having a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C and having the property of gelling when heated under alkaline conditions. 2. The foam stabilizer of claim 1 further comprising tamarind seed gum. A whipped cream, ice cream, meringue, or foam dressing, characterized in that it contains a low-viscosity glucomannan having a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C and a property of gelling when heated under alkaline conditions . The whipped cream, ice cream, meringue, or foam dressing according to claim 3, characterized in that the low viscosity glucomannan is blended in an amount of 0.01% by mass to 5.0% by mass. 5. The whipped cream, ice cream, meringue or foam dressing according to claim 3 or 4, further comprising tamarind seed gum. 1. A method for stabilizing air bubbles in whipped cream, ice cream, meringue, or foam dressing, comprising the steps of:
The whipped cream, ice cream, meringue, or foam dressing is blended with low-viscosity glucomannan, which has a viscosity of 20 mPa·s to 800 mPa·s in a 1% aqueous solution at 25°C and has the property of gelling when heated under alkaline conditions. A method for stabilizing air bubbles.