JP7763460B2 - Food ingredients and their manufacturing method - Google Patents

Description

The present invention relates to food ingredients and methods for producing them.

Although food is becoming more and more sophisticated, it is sometimes difficult to devote sufficient time to cooking, so there is a demand for delicious food ingredients that are easy to eat. Furthermore, due to issues of food waste and ecological concerns that do not burden the environment or distribution, there is also a demand for food ingredients that are easy to store. There is also an increasing number of people who do not consume animal-based ingredients due to vegetarianism or who cannot consume them for religious reasons. It is hoped that food ingredients (ingredients) that are easy to eat, delicious, and preferably non-animal based will be able to meet the needs of a wider range of people.

Patent Document 1 describes a dry composition containing agar and alginate in a weight ratio of 1:1 to 1:20. The alginate contains monovalent cations and divalent cations, with the divalent cations being 0.04 to 0.30 times the molar amount and the monovalent cations being 0.10 to 0.70 times the molar amount relative to the alginate monomer units, and the molar ratio of divalent cations to monovalent cations is specified as 1.0:0.35 to 1.0:8.70. The dry composition absorbs and swells in distilled water at 20°C and distilled water at 90°C, forming a gel in either case that is 15 to 100 times the weight of the dry composition.

Patent Document 2 describes a food ingredient (dried food) obtained by freezing a gel molded body of a predetermined shape whose main ingredient is one selected from agar, carrageenan, furcellaran, and gellan gum. Patent Document 2 focuses on the texture of food ingredients produced from raw seaweed such as agar. The food ingredient (dried food) of Patent Document 2 can be easily reconstituted in water or hot water and has a soft, elastic texture.

Patent Document 3 describes a food ingredient in which a dried material made of multiple polysaccharides containing a component that undergoes sol-gel transition in water due to a change in temperature is immersed in hot water for a period of time such that some of the dried components absorb water and swell without dissolving, while the remainder dissolves but the solution components do not substantially dissolve, and the food ingredient is then immersed in cold water to create a mixture of the swollen component that has absorbed water and a jelly component that has gelled due to the sol-gel transition. The ingredient described is a mixture of sodium alginate and psyllium seed gum, which undergoes a sol-gel transition in water due to a change in temperature.

Patent Document 4 describes a food ingredient in a dried form that is made using at least one thickening agent selected from carrageenan, xanthan gum, and furcellaran, and at least one thickener selected from glucomannan, locust bean gum, and tara gum. When rehydrated with water or hot water, this food ingredient has an unprecedented texture. It is also said that psyllium seed gum may be added to this food ingredient if necessary.

Patent Document 5 describes a composition in which a swelling agent consisting of a water-soluble polysaccharide that swells in water and a swelling inhibitor that inhibits the swelling of the swelling agent are mixed in solution, homogenized, and then dried. Psyllium seed gum is cited as the swelling agent, and alginate is cited as the swelling inhibitor. Patent Document 6 describes a rice-like food product made primarily from agar and alginate, and formed into a rice-like shape. In Patent Document 6, the combination of alginate with agar allows for an appropriate amount of calcium ion substitution, achieving a texture and reconstitution similar to that of rice.

JP 2015-42163 A Japanese Patent Application Publication No. 8-173062 Japanese Patent Application Publication No. 9-234004 Japanese Patent Application Publication No. 5-153919 WO 2006/013954 JP 2012-80806 A

Patent Document 1 uses a combination of alginate and agar, and also controls the calcium and sodium ions. When this composition is reconstituted in water or hot water, it becomes highly gelatinous. As a result, it does not have a soft texture that melts in the mouth. Furthermore, the strong bond between calcium alginate and agar makes it difficult to reconstitute in a solution with a high sugar content or a high salt concentration. The same is true for the food ingredient in Patent Document 2; even when reconstituted in water or hot water, it does not have a soft, melting texture.

Patent Document 3 does not disclose any specific examples of a mixture of sodium alginate and psyllium seed gum, nor does it disclose the amount of calcium used. Furthermore, the texture after water absorption is described as being jellyfish-like, but it is not soft and gentle. The food ingredient in Patent Document 4 contains a high proportion of carrageenan, so after water absorption it has a firm, jellyfish-like texture. Furthermore, because it contains a high amount of carrageenan, it is difficult to reconstitute it in a solution with a high sugar content or a high salt concentration.

Patent Document 5 does not provide any examples using alginate as a swelling inhibitor. When an aqueous calcium solution is added to gel alginate, it gels instantly, resulting in a so-called preset state. This is because it is difficult to mix and homogenize the two aqueous solutions, and the water absorption capacity varies greatly depending on the amount of calcium added, making it impossible to achieve the desired physical properties. The examples provided only show a powdered product made by drying the mixed solution in a drum dryer, and no consideration is given to texture.

Patent Document 6 aims to produce a rice-like food that is low in calories, has a texture similar to that of rice, and dissolves as little as possible during cooking, but does not intend to produce a soft or tender texture.
At present, no food ingredient that can be softened and made to have a smooth texture by the simple method of soaking in water or hot water and allowing it to absorb water has been obtained.

The present invention aims to provide a food ingredient that, when soaked in water or hot water and allowed to absorb water, becomes soft and has a texture that melts in the mouth, as well as a method for producing the same.

The inventors conducted extensive research to solve the above-mentioned problems and discovered that a food ingredient made from a dried material containing psidium seed gum and alginate in a specified ratio, as well as specified amounts and ratios of divalent cations and monovalent cations, with the moisture content and alginate content falling within specified ranges, can be softened and absorbed in water or hot water to provide a soft texture that melts in the mouth, leading to the present invention.

That is, the food ingredient of the present invention is a food ingredient consisting of 2% to 20% moisture and solids, wherein the solids comprise an alginate containing a divalent cation salt of alginic acid and a monovalent cation salt of alginic acid, psyllium seed gum in an amount 1/20 to 1 times the mass of the alginate, a divalent cation salt other than alginate, and a monovalent cation salt other than alginate, wherein the divalent cation content in the alginate is 0.04 to 0.3 times the molar amount of the monomer units of the alginate, the monovalent cation content in the alginate is 0.1 to 0.7 times the molar amount of the monomer units of the alginate, the molar ratio of the divalent cations to the monovalent cations (divalent cations:monovalent cations) is 1.0:0.35 to 1.0:8.7, and the alginate content is 25% to 96% of the total solids, excluding the divalent cation salts other than alginate and the monovalent cation salts.

The method for producing a food ingredient of the present invention comprises the steps of dissolving alginate and psyllium seed gum in water to obtain a solution, reacting the solution with monovalent cations and divalent cations to obtain a mixed gel containing alginate and psyllium seed gum, and drying the mixed gel.

The present invention provides a food ingredient that, when soaked in water or hot water and allowed to absorb water, has a soft texture that melts in the mouth, and a method for producing the same.

The food ingredient of the present invention comprises water and a solid component, and the solid component contains alginates, including divalent cation salts of alginic acid and monovalent cation salts of alginic acid, and psyllium seed gum in a predetermined blend ratio. The solid component further contains a divalent cation salt other than alginate and a monovalent cation salt other than alginate.
Examples of alginic acid salts with a divalent cation include calcium alginate, and examples of alginic acid salts with a monovalent cation include sodium alginate, potassium alginate, and ammonium alginate.

The content of divalent cations and monovalent cations in alginate is specified within a predetermined range relative to the monomer unit of alginate. A monomer unit of alginate refers to one mole of β-D-mannuronic acid or α-L-guluronic acid (i.e., a monosaccharide that can be expressed as _{C6H10O7 )} that constitutes alginic acid. The number of moles of monovalent cations and _divalent cations can be calculated by measuring the content (mass%) using an ICP (inductively coupled plasma) optical emission spectrometer.

The divalent cation content is 0.04 to 0.3 times the molar amount of the alginate monomer unit (C ₆ H ₁₀ O ₇ ). If the divalent cation content is less than 0.04 times the molar amount of the alginate monomer unit, the final food ingredient will not be imparted with sufficient heat resistance and will dissolve during the sterilization process. On the other hand, if the divalent cation content is more than 0.3 times the molar amount, the water absorption of the final product will be poor and the desired texture will not be obtained when reconstituted in water or hot water. The divalent cation content is preferably 0.1 to 0.25 times the molar amount of the alginate monomer unit, and more preferably 0.15 to 0.20 times the molar amount.

The content of monovalent cations is 0.1 to 0.7 times the molar amount of alginate monomer units. If the content of monovalent cations is less than 0.1 times the molar amount of alginate monomer units, the final product will have poor water absorption and will not have the desired texture when reconstituted in water or hot water. On the other hand, if the content of monovalent cations is more than 0.7 times the molar amount, the final product will have insufficient heat resistance and will dissolve during the sterilization process. The content of monovalent cations is preferably 0.3 to 0.5 times the molar amount of alginate monomer units, and more preferably 0.35 to 0.5 times the molar amount.

Furthermore, the molar ratio of divalent cations to monovalent cations in the alginate (divalent cations:monovalent cations) is specified to be 1.0:0.35 to 1.0:8.7. If the proportion of divalent cations is too high, the water absorbency of the final product will be insufficient, and the desired texture will not be achieved when reconstituted in water or hot water. On the other hand, if the proportion of divalent cations is too low, the heat resistance of the final product will be insufficient and it will dissolve during the sterilization process. The molar ratio (divalent cations:monovalent cations) is preferably 1.0:0.9 to 1.0:5.0, and more preferably 1.0:0.9 to 1.0:4.5.

Psyllium seed gum is a polysaccharide extracted from the seeds of the Plantago species, a type of plantain. It dissolves when heated and exhibits a unique viscosity, and is used in health foods as a thickener and dietary fiber. In the present invention, any commonly available psyllium seed gum can be used, and there are no particular restrictions. Alcohol-washed psyllium seed gum, or purified psyllium seed gum that has been dissolved and filtered and then powdered, may also be used.

The content of psyllium seed gum is specified to be 1/20 to 1 times the mass of alginate. In other words, the mass ratio of alginate to psyllium seed gum is 1:1 to 20:1. If there is too little psyllium seed gum, its effect will not be exerted and the texture will be poor. On the other hand, if there is too much psyllium seed gum, the viscosity will increase, making it difficult to work with, and the heat resistance of the food ingredients will decrease, causing them to dissolve during the sterilization process. The ratio of alginate to psyllium seed gum is preferably 1:1 to 20:5, and most preferably 1:1 to 20:8.

Examples of divalent cation salts other than alginate include calcium chloride, calcium lactate, calcium gluconate, calcium sulfate, calcium citrate, calcium carbonate, and calcium phosphate. Examples of monovalent cation salts other than alginate include sodium chloride, potassium chloride, and ammonium chloride.

From the standpoint of storage, the moisture content of the food ingredient of the present invention is specified to be between 2% and 20%. The moisture content is preferably between 3% and 18%, and more preferably between 3% and 16%. In the food ingredient of the present invention, alginate accounts for between 25% and 96% of the total solid content, excluding divalent cation salts and monovalent cation salts other than alginate. If the alginate content is less than 25%, a soft and tender texture cannot be obtained. In addition, the heat resistance of the final product will be insufficient, and it will dissolve during the sterilization process. The alginate content is preferably 40% or more, and more preferably 50% or more.

The food ingredient of the present invention may contain dextrin, crystalline cellulose, potato starch, guar gum, or konjac flour, so long as it contains 25% to 96% alginate based on the total solids content, excluding divalent cationic salts other than alginate and monovalent cationic salts, and psyllium seed gum in an amount of 1/20 to 1 time the amount of alginate. The content of such ingredients is preferably 90% or less, and more preferably 75% or less, based on the total solids content.

The food ingredient of the present invention can contain at least one of agar and resistant starch in addition to alginate and psyllium seed gum. Like psyllium seed gum, agar and resistant starch have the effect of improving the texture of the reaction gel formed between alginate and divalent cations. Therefore, by adding a predetermined amount of at least one of agar and resistant starch, the gelling of alginate can be further weakened, resulting in a softer texture.

The amount of agar added is preferably 70% or less, more preferably 60% or less, and most preferably 50% or less, relative to the alginate. The type of agar is not particularly limited, and any agar can be used. The amount of resistant starch added is preferably 200% or less, more preferably 150% or less, and most preferably 100% or less, relative to the alginate. The type of resistant starch is not particularly limited, and any starch can be used, such as one containing a large amount of amylose, one with a cross-linked structure, or one that has been subjected to moist heat treatment.
Agar and resistant starch may be used in combination. In this case, the amounts of each added should be within the ranges mentioned above, and the total amount of these should preferably be 270% or less of the amount of alginate.

In some cases, a portion of the alginate may be replaced with other polysaccharides selected from carrageenan, pectin, gellan gum, xanthan gum, etc. However, the content of such other polysaccharides in the food ingredient must be 20% or less. If the content of other polysaccharides is 20% or less of the food ingredient, the water absorption properties of the food ingredient will not be impaired due to salt or high sugar content, and there is no risk of adversely affecting the texture or heat resistance.

The food ingredient of the present invention can be produced by a method comprising the steps of dissolving alginate and psyllium seed gum in water to obtain a solution, reacting the solution with monovalent cations and divalent cations to obtain a mixed gel containing alginate and psyllium seed gum, and drying the mixed gel. The step of drying the mixed gel preferably includes a series of processes: freezing, thawing, dehydration, and drying. Drying the mixed gel in this manner improves the texture when it is rehydrated in water or hot water.

The alginate can be selected from sodium alginate, potassium alginate, and ammonium alginate. While similar effects can be achieved with any alginate, sodium alginate, which is the most commonly available, is preferred. The guluronic acid/mannuronic acid ratio (G/M ratio) of the alginate is not particularly limited and can be, for example, 0.5 to 2.0. The G/M ratio of the alginate is preferably 0.5 to 1.7, and more preferably 0.5 to 1.3.

The molecular weight of the alginate is not particularly limited, but a weight-average molecular weight (Mw) of 100,000 or more and less than 800,000 will result in a food ingredient that does not have problems with moldability or reconstitution. The weight-average molecular weight of the alginate is preferably 130,000 or more and less than 800,000, and more preferably 200,000 or more and less than 600,000.

Examples of monovalent cations include sodium ions, potassium ions, and ammonium ions. The monovalent cations regulate the reaction between the alginate and the divalent cations, imparting appropriate water absorbency to the resulting gel. Sources of monovalent cations are preferably those that do not have a sequestering (chelating) effect, such as sodium chloride, potassium chloride, and ammonium chloride.

Divalent cations include calcium ions, magnesium ions, and iron ions. Divalent cations react with alginate in aqueous solution to produce a heat-resistant gel that does not absorb water and swell. Calcium ions are preferred as the divalent cation due to their excellent reactivity with alginate. Both water-soluble and water-insoluble substances may be used as sources of calcium ions.

Examples of substances that dissolve in water and become ionized include calcium chloride, calcium lactate, calcium gluconate, calcium sulfate, and calcium citrate. Examples of water-insoluble calcium include calcium carbonate and calcium phosphate. When used in combination with an acidic substance such as glucono-delta-lactone, water-insoluble calcium gradually dissolves and reacts with alginate to form a uniform gel.

Monovalent and divalent cations can be applied to a solution containing alginate and psyllium seed gum in a variety of ways, including the following methods:
- A method in which the dissolution solution is added to a mixed cation solution containing divalent cations and monovalent cations. - A method in which the dissolution solution is added to a solution of divalent cations, and then monovalent cations are added to the solution. - A method in which the dissolution solution is added to a solution of divalent cations, and then the divalent cation solution is removed and then monovalent cations are added. - A method in which the dissolution solution is reacted with divalent cations to produce a gel, and then the gel is dried to produce a dried product to which monovalent cations are added by spraying, etc. Other methods may be used as long as the contents of divalent cations and monovalent cations in the final product and their ratio fall within the specified range.

The food ingredient of the present invention is produced by drying the mixed gel that has reacted with cations. Any method that produces a dried product can be used for drying, but freeze-dehydration is preferred. Food ingredients dried by freeze-dehydration have an especially excellent texture when reconstituted with water. To freeze-dehydrate, the resulting mixed gel is first frozen to develop ice crystals. After the water is separated, the ice is melted by thawing, resulting in dehydration. If necessary, final drying can then be performed using hot air. The moisture content of the final product should be between 2% and 20%.

The food ingredient of the present invention can be formed into any shape to suit the intended food product. Examples of shapes include particles with an average particle size of 150 μm or more, cubes, flakes, plates, and strips. Particulate food ingredients can be produced by granulating using a crusher or the like. Diced food ingredients can be produced by producing a mixed gel and then cutting it into cubes. When added to a beverage, particulate or diced food ingredients crumble in the mouth, providing an excellent throat feel, similar to the addition of soft white peaches.

In particular, when the average particle size is 150 μm or more, the particulate food ingredient has a good texture. When the food ingredient is in particulate form, the average particle size of the food ingredient is preferably 500 μm or more, and more preferably 5000 μm or more.
The particle size can be adjusted by pulverizing the food ingredient prepared in any shape using a pulverizer or the like. Any pulverizer that can adjust the particle size to the desired size can be used, and no particular pulverizer is selected. A hammer mill, jet mill, speed mill, grinding type, impact type, or the like can be selected according to the desired average particle size, and the pulverized food ingredient can be obtained by sieving through an appropriate sieve.

Flake-shaped products can be produced by cutting the produced mixed gel into an appropriate shape, and plate-shaped products can be produced by cutting the produced mixed gel into plate shapes. Flake-shaped and plate-shaped products absorb water to become soft like fish or meat, and have a texture reminiscent of fatty fatty tuna or Japanese beef that crumbles in the mouth. Strip-shaped products can be produced by cutting the produced mixed gel into strips. Strip-shaped products can be used in Japanese and Western sweets that melt in the mouth.
One of the advantages of the food ingredient of the present invention is that the shape can be freely changed to suit the purpose.

When using a composition containing agar, a mixture of alginate, psyllium seed gum, and agar can be gelled and then treated with divalent and monovalent cations. In this case, it can be easily adjusted to various shapes. After molding into the desired shape, divalent and monovalent cations can be treated.

The food ingredient of the present invention is produced by preparing a solution containing alginate and psyllium seed gum in a specific ratio, reacting it with specific ratios of divalent cations (e.g., calcium ions) and monovalent cations (e.g., sodium ions), and then drying it. The equilibrium between the divalent cation salt of alginate (e.g., calcium alginate) and the monovalent cation (e.g., sodium ions) reduces the binding strength between the alginate and divalent cations in the gel. The food ingredient obtained by drying this gel can absorb water and swell back to its original state in water or hot water.

Furthermore, the food ingredient of the present invention contains psyllium seed gum, which forms a gel with a unique texture. Psyllium seed gum molecules penetrate into alginate molecules to form a mixed matrix. In the present invention, in addition to the equilibrium action between the divalent cation salt of alginate and the monovalent cation, a mixed gel matrix action containing the divalent cation salt of alginate and psyllium seed gum occurs. This synergistic action allows the food ingredient to absorb water in any solution, whether it be water, boiling water, or a solution with a high sugar content, high salt content, or low pH, and achieves a soft texture that dissolves in the mouth, characteristic of psyllium seed gum.

When the composition contains agar, the agar is further incorporated into the mixed gel matrix of the divalent cationic salt of alginic acid and psyllium seed gum, creating a mixed gel matrix of the divalent cationic salt of alginic acid, psyllium seed gum, and agar. This further enhances the synergistic effect mentioned above, resulting in a softer, more excellent texture.

When the composition contains resistant starch, the resistant starch is further incorporated into the mixed gel matrix of the divalent cation salt of alginic acid and psyllium seed gum, resulting in a mixed gel matrix of the divalent cation salt of alginic acid, psyllium seed gum, and resistant starch. This further enhances the synergistic effect described above, resulting in a softer, more excellent texture.

Resistant starch, in particular, has a high amylose content and a structure that makes it difficult to dissolve when heated, giving it excellent properties. In other words, since only a portion of it dissolves, it does not become viscous upon dissolution, making it easy to work with. Furthermore, since the dissolved portion simply enters the gel formed by the reaction between the divalent cation salt of alginic acid and the monovalent cation, it does not have the sticky texture of starch. As a result, a dried product can be obtained that rehydrates easily even in water, hot water, or solutions with high sugar or salt content.

The food ingredient of the present invention absorbs water and swells when water or hot water is added, becoming a soft gel with a texture that melts in the mouth. Methods for water absorption and swelling include, but are not limited to, immersion and spraying. The food ingredient of the present invention can be reconstituted in a high-sugar solution with a sugar content of 50 or more, a high-salt solution with a salt concentration of 3% or more, or a low-pH solution of pH 4.0 or less. For example, it can be reconstituted in a solution with a sugar content of 60, a salt concentration of 5%, or a pH of 3.0. This is due to the composition of the food ingredient of the present invention, such as the effect of psyllium seed gum, the balance of divalent and monovalent cations, and the proportion of alginate.

When the food ingredients of the present invention are rehydrated in water or hot water to absorb and swell, they can be made into foods with a variety of textures, such as pulp-like, meat-like, or noodle-like, depending on the shape of the food ingredient and the rehydration conditions. Furthermore, because the food ingredients of the present invention are heat-resistant and acid-resistant, they can also be used in a variety of foods that require a sterilization process. Specifically, a variety of textures can be obtained, such as soft fruit pulp (peach pulp-like), a texture that physically disintegrates and melts in the mouth (fatty tuna, etc.), soft grape pulp, and tropical cut fruit. The sugar content and pH of the liquid used to swell the food ingredients of the present invention can be freely set, making them suitable for a wide range of applications.

The present invention will be explained in detail below based on examples, but these are not intended to limit the scope of the present invention. Unless otherwise specified, % indicates % by mass.

Various food ingredients were produced and the resulting food ingredients were evaluated. The materials used to produce the food ingredients are as follows:
Psyllium seed gum 1: Inageru A-400 (Ina Foods Industry)
Psyllium seed gum 2: Inageru A-410 (Ina Food Industry Co., Ltd.) refined product Sodium alginate 1: Inageru GS-20 (Ina Food Industry Co., Ltd.) Mw: 200,000
Sodium alginate 2: Inagel GS-30 (Ina Food Industry) Mw: 250,000
Sodium alginate 3: Inagel GS-50 (Ina Food Industry) Mw: 500,000
Potassium alginate: Inagel GP-20 (Ina Food Industry) Mw: 200,000
Ammonium alginate: Inagel GA-20 (Ina Food Industry) Mw: 200,000
・Agar: Ina Agar CaliCorikan (Ina Food Industry)
・Carrageenan κ type: Inageru E-150 (Ina Food Industry)
・LM pectin: Inageru JM-15 (Ina Food Industry)
Gellan gum (deacylated): Inagel GP-10 (Ina Foods Industry)
・Xanthan gum: Inageru V-10 (Ina Food Industry)
Resistant starch 1: Pine starch RT (Matsutani Chemical Industry)
Resistant starch 2: Amylogel HB400 (Sanwa Starch)
・Sodium chloride: table salt (JT)
Potassium chloride: (Tomita Pharmaceutical)
Calcium chloride: (Tomita Pharmaceutical)
・Ammonium chloride: (Ako Kasei)
Dextrin: Pine index #2 (Matsutani Chemical Industry)
Crystalline cellulose: Ceolus FD101 (Asahi Kasei)
Potato starch: Stabilose 1000 (Matsutani Chemical Industry)
・Guar gum: Inageru GR-10 (Ina Food Industry)
Konjac flour: Inagerumannan 100 (Ina Food Industry)

In addition, the following abbreviations may be used for each component.
(ALN): Alginate (PSG): Psyllium seed gum (ALN/PSG) dried product: Alginate/psyllium seed gum dried product

The physical properties measured in the following examples are as follows.
(1) Molar ratio of divalent cations and monovalent cations to alginate monomer units

The calcium content (mass%) and sodium content (mass%) in the dried alginate/psyllium seed gum were measured using an ICP (ICPE-9000, manufactured by Shimadzu Corporation). These will be referred to as (I) and (III), respectively, below. The weight-average molecular weight (Mw) of the alginate (ALN) was measured by the GPC method using HPLC.
As shown below, a dried product containing only components other than alginate was prepared in the same manner, except that it did not contain alginate. The calcium content (% by mass) and sodium content (% by mass) of the dried product were measured. These will be referred to below as (II) and (IV), respectively. From the obtained values, the calcium content and sodium content of the alginate in the dried product were calculated.

The measured amounts of calcium and sodium correspond to the amounts of divalent cations (Ca ²⁺ ) and monovalent cations (Na ⁺ ), respectively. Furthermore, the contents are also expressed in mass %.
The molar ratio of calcium ions and sodium ions to the monomer units of the alginate contained in the dried product was calculated from the amounts of monovalent cations and divalent cations contained in the alginate and the weight average molecular weight (Mw) of the alginate.
Since the mass of cations such as calcium ions is substantially equal to the measured mass of calcium, the molar ratio is expressed using (Ca:Na). The same applies to the other cations described below, and the molar ratios are expressed using (Ca:K) and (Ca: _NH3 ).

(Equation 1)
Amount of calcium (divalent cation amount) in (ALN) in the dried (ALN·PSG) material (mass%) = I - II
(Equation 2)
Amount of sodium (monovalent cation) in (ALN) in the dried (ALN·PSG) material (mass%) = III - IV
I: Calcium content (divalent cation amount) in the dried (ALN/PSG) material (% by mass)
II: Calcium content (divalent cation amount) (mass%) in a dried product prepared in the same manner as I except that it did not contain alginate
III: Sodium content (monovalent cation amount) in the dried (ALN·PSG) product (% by mass)
IV: Sodium content (monovalent cation amount) (mass%) in a dried product prepared in the same manner as III except that it did not contain alginate

(2) Water absorption capacity 3.0 g of each dried food ingredient was immersed in 500 g of distilled water at 90 ° C for 3 minutes, restored and swollen, and the mass was measured. The gel mass after restoration and swelling was divided by the amount of dry matter to calculate the water absorption capacity (times). When various solutions were used instead of distilled water, this was noted each time, but unless otherwise specified, the value is when distilled water was used.
The water absorption is acceptable if it is 25 times or more.

Furthermore, the gel after reconstitution and swelling in distilled water at 90°C was placed in boiling water for 3 minutes to check whether the jelly-like substance maintained its shape without becoming a solution, and furthermore, its texture.
(3) Evaluation of texture, dissolution, and moisture content when food ingredients are allowed to absorb water <Texture>
The water-absorbed food ingredients were sampled by 10 panelists and evaluated using the following criteria. The most common evaluation was recorded as the result.
A: Soft but maintains its shape and has a texture that melts in the mouth B: Inferior to A, but soft and with a good texture C: Slightly harder than B, but not a problem D: Too soft and has no presence as a shaped object E: Jellyfish-like texture, lacks softness, and does not melt in the mouth F: Hard and lacks viscoelasticity G: Shape is maintained, but the psyllium seed gum has started to dissolve, leaving a very slimy feeling H: Dissolves very quickly A texture rating of A, B, or C is acceptable.

<Dissolving>
2% of food ingredients were added to a solution with a sucrose concentration of 10% and a pH of 3.8 (adjusted with 0.3% citric acid and sodium citrate), and the mixture was heated at 90°C for 30 minutes. Ten panelists visually inspected the food ingredients for dissolution (loss of shape) and evaluated them using the following criteria. The most common evaluation was recorded as the result.
a: No dissolution and shape maintained b: There is a slight amount of dissolution compared to a, and the shape has been distorted, but it is not a problem c: There is dissolution and the shape has been distorted d: There is more dissolution than in c, and the shape has been distorted If the dissolution evaluation is a or b, it is considered to be acceptable.

<Moisture content>
Each food ingredient was prepared as a sample. 10 g of this sample was dried at 105°C for 6 hours, and the weight loss was recorded as the moisture content (%).

<Experimental Example 1: Ratio of alginate and psyllium seed gum>
A dried food ingredient was prepared using alginate (ALN) and psyllium seed gum (PSG) according to the formula shown in Table 1 below. Specifically, sodium alginate 2 (SAG2) and psyllium seed gum 1 (PSG1) were dispersed in water, then boiled and dissolved (amount prepared: 1000 g). This solution was added dropwise to 1000 g of 0.12% calcium chloride solution to prepare granules with a diameter of approximately 5 mm. The mixture was then immersed for an additional 5 hours to gelate, yielding a granular gel.
After soaking, the granular gel was removed, frozen, thawed, dehydrated, and then dried at 60°C. A solution of 0.5 g of salt in 10 g of water was sprayed onto the resulting dried product, which was then further dried to prepare a dried product for use as a food ingredient. The moisture content of the food ingredient was 10.2%. The water absorption and texture of the food ingredients were confirmed and are shown in Table 1.

ALN: Alginate, PSG: Psyllium seed gum, SAG2: Sodium alginate 2, PSG1: Psyllium seed gum 1
The values for SAG2 and PSG1 are in "%", and the value for (ALN:PSG) is the mass ratio of alginate to psyllium seed gum.
The ratio of SAG2 to the total amount of SAG2 and PSG1 was defined as the ALN content (%).

*1: Molar ratio of calcium to monomer units of alginate contained in the dried product *2: Molar ratio of sodium to monomer units of alginate contained in the dried product *3: Ca:Na (molar ratio) in the dried product
*7: Molar ratio of potassium to monomer units of alginate contained in the dried product *8: Molar ratio of ammonium to monomer units of alginate contained in the dried product *9: Ca:K or NH ₃ (molar ratio) in the dried product

As shown in Table 1 above, the food ingredients of the examples have good properties because the mass ratio (ALN:PSG) of alginate (ALN) to psyllium seed gum (PSG) is 1:1 to 20:1. Specifically, the water absorption is 25 times or more, the texture is rated A, B, or C, and the dissolution is rated "a."
In contrast, Comparative Example 1, which contained too much psyllium seed gum, had a significantly poor texture and lost its shape due to dissolution, while Comparative Example 2, which contained too little psyllium seed gum, failed to provide the desired texture.

<Experimental Example 2: Varying the amount of divalent cations (constant amount of monovalent cations)>
Various dried food ingredients were prepared by varying the concentration of divalent cations used. First, 1.2% sodium alginate 1 and 0.5% psyllium seed gum 2 were dispersed in water and heated to a boil. A mixed cation solution containing predetermined concentrations of calcium chloride and sodium chloride was prepared. The aforementioned solution was added dropwise to the mixed cation solution to produce granules with a diameter of approximately 0.4 mm. These were then immersed for 5 hours to obtain a granular gel.
The volume of the mixed cation solution was 1,000 g, and the volume of the gel was 500 g. After immersion, the granular gel was removed, frozen at -20°C, and then thawed and dehydrated. The gel was then dried at 60°C to prepare dried products as food ingredients for Examples 7 to 10 and Comparative Examples 3 to 5. A product without sodium chloride (Comparative Example 3) was also prepared in the same manner. The physical properties of the obtained dried products were measured in the same manner as above, and the results, along with the formulations, are summarized in Table 2 below. The ALN content was 71% in all cases.

As shown in Table 2 above, the food ingredients of the examples contain divalent cations and monovalent cations in a predetermined molar ratio and proportion, and therefore have good physical properties. Specifically, the water absorption is 25 times or more, the texture is rated A or C, and the dissolution is rated "a" or "b."
In contrast, when sodium chloride was not used (Comparative Example 3), the ratio of monovalent cations to divalent cations was too low. As a result, the water absorption rate was only 8 times higher and the texture was poor. The same was true when the molar ratio of divalent cations was too high (Comparative Example 4), even if the ratio of divalent cations to monovalent cations was within the specified range, resulting in a poor texture and water absorption rate of only 7 times higher. Furthermore, when the molar ratio of divalent cations was low and the ratio of monovalent cations to divalent cations was too high (Comparative Example 5), the water absorption rate and texture were further deteriorated, and deformation due to dissolution was also observed.

<Experimental Example 3: Varying the amount of monovalent cations (constant amount of divalent cations)>
Various food ingredients were prepared from dried materials by varying the concentration of monovalent cations in the mixed cation solution. First, 1.2% sodium alginate (1) and 0.5% psyllium seed gum (2) were dispersed in water and heated to a boil. A mixed cation solution containing predetermined concentrations of calcium chloride and sodium chloride was also prepared. The aforementioned solution was added dropwise to the mixed cation solution to produce granules approximately 0.4 mm in diameter. These were then immersed for 5 hours to obtain a granular gel.
The volume of the mixed cation solution was 1,000 g, and the volume of the gel was 500 g. After immersion, the granular gel was removed, frozen at -10°C, and then thawed and dehydrated. It was then dried at 60°C to prepare dried products as food ingredients for Examples 11 to 14 and Comparative Examples 6 to 8. The physical properties of the obtained dried products were measured in the same manner as described above, and the results, along with the formulations, are summarized in Table 3 below. The ALN content was 71% in all cases.

As shown in Table 3 above, the food ingredients of the examples contain divalent cations and monovalent cations in a predetermined molar ratio and proportion, and therefore have good physical properties. Specifically, the water absorption is 25 times or more, the texture is rated A or C, and the dissolution is rated "a" or "b."
In contrast, when the molar ratio of monovalent cations was less than 0.1 and the ratio to divalent cations was too small (Comparative Example 6), the texture was poor and the water absorption was only 4 times that of the monovalent cations. On the other hand, when the molar ratio of monovalent cations was too large, exceeding 0.7 (Comparative Examples 7 and 8), not only was the texture poor but severe dissolution was also observed.

<Experimental Example 4: Ratio of Divalent Cations to Monovalent Cations>
First, 1.4% sodium alginate 1 and 0.6% psyllium seed gum 2 were dispersed in water and heated to a boil to dissolve. Separately, a mixed cation solution containing predetermined concentrations of calcium chloride and sodium chloride was prepared. The aforementioned solution was added dropwise to the mixed cation solution to produce granules with a diameter of approximately 0.4 mm. These were then immersed for 5 hours to obtain a granular gel.
The amount of the mixed cation solution was 1,000 g, and the amount of gel was 500 g. After immersion, the granular gel was removed and dried at 60°C to prepare dried products as food ingredients for Examples 15 to 19 and Comparative Examples 9 and 10. The physical properties of the obtained dried products were measured in the same manner as described above, and the results, along with the formulations, are summarized in Table 4 below. The ALN content was 70% in all cases.

As shown in Table 4 above, the food ingredients of the examples contain divalent cations and monovalent cations in a predetermined ratio, and therefore have good physical properties. Specifically, the water absorption is 25 times or more, the texture is rated as A, B, or C, and the dissolution is rated as "a" or "b."
In contrast, when the proportion of monovalent cations was too small (Comparative Example 9), the water absorption was only 7 times higher and the texture was poor.On the other hand, when the proportion of monovalent cations was too large (Comparative Example 10), the texture was poor and the shape was distorted due to dissolution.

Test Example 5: Amount of alginate contained in the final product
Various polysaccharides were mixed with sodium alginate 2 and psyllium seed gum 2 in various proportions to prepare dried food ingredients. The polysaccharides used were dextrin, crystalline cellulose, potato starch, guar gum, and konjac flour. First, sodium alginate 2, psyllium seed gum 2, and the polysaccharides were dispersed in water and heated to a boil for dissolution. Meanwhile, a mixed cation solution containing predetermined concentrations of calcium chloride and sodium chloride was prepared. The aforementioned solution was added dropwise to the mixed cation solution to produce granules with a diameter of approximately 0.4 mm, which were then immersed for 5 hours to obtain a granular gel.
The volume of the mixed cation solution was 1,000 g, and the volume of the gel was 500 g. After immersion, the granular gel was removed and dried at 60°C to prepare dried products as food ingredients in Examples 20 to 39 and Comparative Examples 11 to 15. The physical properties of the resulting dried products were measured in the same manner as described above, and the results, along with the formulations, are summarized in Tables 5 to 9 below. In the tables, SAG2 represents sodium alginate 2, and PSG2 represents psyllium seed gum 2. The SAG2 content (%) in the tables corresponds to the ALN content (%).

As shown in the table above, all of the food ingredients in the examples, in which the alginate content was 25% or more of the total solid content, had good properties: specifically, the water absorption was 25 times or more, the texture was rated A or B, and the dissolution was rated "a."
In contrast, when the alginate content was 20% of the total solid content, the amount of water absorption was not measurable, the texture was extremely poor, and deformation due to dissolution was confirmed.

<Test Example 6: Change of alginic acid>
Dried food ingredients were prepared using potassium alginate or ammonium alginate as the alginate. Specifically, psyllium seed gum 1 and alginate were dispersed and dissolved in water in the proportions (mass%) shown in Table 10 below, then heated and boiled to dissolve (1000 g of each). This was added dropwise to 1000 g of 0.48% calcium lactate solution to produce granules approximately 3 mm in diameter, which were then soaked for 10 hours to obtain a granular gel.
After immersion, the granular gel was removed and immersed in a predetermined cation solution for a predetermined time. Specifically, in Example 40, it was immersed in 1000 g of 0.36% potassium chloride solution for 5 hours, and in Example 41, it was immersed in 1000 g of 0.3% ammonium chloride solution for 5 hours. The granular gel was then removed, frozen, and dried at 50°C to prepare dried products as food ingredients in Examples 40 and 41. The dried products of Comparative Examples 16 and 17 were prepared in the same manner as in Examples 40 and 41, except that the granular gel was not immersed in a potassium chloride solution or ammonium chloride solution. The physical properties of the obtained dried products were measured in the same manner as described above, and the results, along with the formulations, are summarized in Table 10 below. The ALN content was 65% in all cases.

As shown in Table 10, as long as the divalent cation and monovalent cation ratio was the specified value, good results were obtained regardless of the type of alginate (Examples 40 and 41). In contrast, in Comparative Example 16, where the Ca:K ratio was 1:0.19, and Comparative Example 17, where the Ca:NH3 _ratio was 1:0.2, the water absorption was less than 25 times and the texture was poor.

Test Example 7: Gelling with agar and changing the calcium content
A food ingredient consisting of dried materials was prepared using agar, psyllium seed gum, and alginate in the formulations shown in Table 11 below. First, agar, psyllium seed gum (1 part), and sodium alginate (1 part) were dispersed and dissolved in water, and then heated to dissolve. A predetermined amount of sodium chloride was then added, and the mixture was poured into a container and allowed to gel. This was then cut into 5 mm dice and immersed in a calcium chloride solution of a predetermined concentration for 5 hours.
The amount of calcium chloride solution was 1,000 g, and the amount of gel was 500 g. After immersion, the diced gel was removed, frozen at -20°C, thawed, and dehydrated. It was further dried at 60°C to prepare dried products as food ingredients in Examples 42 and 43 and Comparative Examples 19 and 20. A product without sodium chloride was also prepared in the same manner (Comparative Example 18). The physical properties of the obtained dried products were evaluated in the same manner as above, and the results, along with the formulations, are summarized in Table 11 below. The ALN content was 50% in all cases.

As shown in Table 11 above, when the molar ratio of divalent cations to alginate monomer units was 0.04 to 0.30 and the molar ratio of divalent cations to monovalent cations was 1.0:0.35 to 1.0:8.70, the water absorption was 25 times or more, the texture was excellent, and there was no problem with dissolution (Examples 42 and 43).
In contrast, when the molar ratio of divalent cations was more than 0.30 times the alginate monomer unit (Comparative Examples 18 and 19), the water absorption was less than 9 times and the texture was poor.When the molar ratio of divalent cations was less than 0.04 times the alginate monomer unit (Comparative Example 20), dissolution was severe.

Test Example 8: Addition of resistant starch
Dried food ingredients were prepared using psyllium seed gum, resistant starch, and alginate in the formulations shown in Tables 12 and 13. First, 1 part psyllium seed gum, 3 parts sodium alginate, and resistant starch were dispersed and dissolved in water, and then heated to dissolve. The mixture was poured into a container and allowed to retain its shape. The mixture was cut into 5 mm pieces and immersed in a mixed cation solution containing 0.16% calcium chloride and 0.12% sodium chloride for 5 hours.
The amount of the mixed cation solution was 1,000 g, and the amount of gel was 500 g. After immersion, the diced gel was removed and dried at 60°C to prepare dried products as food ingredients in Examples 44 to 49 and Comparative Examples 21 to 24. The physical properties of the obtained dried products were measured in the same manner as described above, and the results, along with the formulations, are summarized in Tables 12 and 13 below. The ALN content was 67% in all cases.

As shown in Tables 12 and 13 above, when resistant starch is added, if the amount is 200% or less of sodium alginate, the water absorption capacity is 25 times or more, resulting in a food ingredient with excellent texture and reduced dissolution.

<Test Example 9: Reconstituted with high sugar content solution>
Various sucrose solutions with different sugar contents (sucrose) were prepared. The sugar contents (sucrose) were 0, 10, 20, 30, 40, 50, and 60. 3 g of the dried product prepared in Example 43 was placed in 200 g of each sucrose solution and immersed at 90°C for 20 minutes to absorb water, producing swollen products.
For comparison, a dried product (Comparative Example 25) was prepared using the same formulation as in Example 43, except that psyllium seed gum was not added, and the test was carried out in the same manner. The water absorption (fold) is shown in Table 14.

The food ingredient in this example can be easily rehydrated even with a high sugar content of 60, absorbing 43 times the amount of water.

Test Example 10: pH
Two types of solutions, pH 6.0 and pH 3.5, were prepared by adjusting the amount of citric acid added. Both solutions had a sugar content of 30. 3 g of the dried product prepared in Example 43 was placed in 200 g of each solution and immersed at 90°C for 20 minutes to absorb water, producing swollen products.
For comparison, a dried product (Comparative Example 25) was prepared using the same formulation as in Example 43, except that psyllium seed gum was not added, and the test was carried out in the same manner. The water absorption (fold) is shown in Table 15.

The food ingredients in this example can be rehydrated using a low pH solution of 3.5, absorbing 53 times more water.

Test Example 11: Combined use with other polysaccharides
Food ingredients were prepared from dried materials using psyllium seed gum, alginate, and other polysaccharides according to the formulations shown in Table 16. First, sodium alginate (1), psyllium seed gum (2), and other polysaccharides were dispersed in water and dissolved by boiling. The content of the other polysaccharides in the food ingredients was adjusted to 20% (Example) and 31% (Comparative Example). A mixed cation solution containing 0.3% calcium chloride and 0.8% sodium chloride was also prepared. The aforementioned solution was added dropwise to the mixed cation solution in the form of granules approximately 0.5 mm in diameter and allowed to soak for 5 hours.
The amount of the mixed cation solution was 1,000 g, and the amount of gel was 500 g. After immersion, the granular gel was removed, frozen at -15°C, thawed, and dried at 60°C to prepare dried products as food ingredients in the Examples and Comparative Examples. The physical properties of the obtained dried products were measured in the same manner as described above, and the results are summarized in Table 17 below, along with those of the other polysaccharides used.

As shown in Table 17 above, when other polysaccharides such as carrageenan are added, if the content of the food ingredient is 20%, a food ingredient can be obtained that has a water absorption capacity of 39 times or more and has a good texture.

Experimental Example 12: Change in shape
Food ingredients in various shapes were prepared using the same recipe as in Example 43. Specifically, when the mixture was poured into a container and gelled, it was shaped into a noodle shape measuring 5 mm square and 150 mm long, a dice shape measuring 10 mm square, a flake shape measuring 10 mm x 5 mm x 2 mm high, a plate shape measuring 100 mm x 100 mm x 2 mm high, or a strip shape measuring 10 mm x 50 mm x 3 mm high, and then processed in the same manner. In this way, noodle-shaped, dice-shaped, flake-shaped, plate-shaped, and strip-shaped food ingredients were obtained.
3.0 g of the obtained food ingredient was placed in 500 g of distilled water and heated at 95 ° C for 3 minutes. After that, it was taken out and the shape and texture were confirmed. As a result, there was no dissolution in any shape and it was firmly held. The texture was soft, and it was a gel-like substance with a soft texture that was easy to swallow and seemed to crumble in the mouth.

<Test Example 13: Application to beverages>
The food ingredient obtained in Example 43 was added to a commercially available peach drink (sugar content 12, pH 3.8) at a concentration of 2.0%, and the drink was sterilized by heating at 90°C for 20 minutes. After cooling to 10°C, it was confirmed that the food ingredient had sufficiently absorbed water and was reconstituted. When this drink was consumed, it resembled peach pulp without any dissolution, and a melting, smooth drink was obtained.

<Test Example 14: Application of noodle food to soup>
A noodle-shaped food ingredient measuring 10 cm in length and 2 mm on each side was prepared using the same recipe as in Experimental Example 12. This was added to 200 g of commercially available egg soup at a concentration of 2% and filled into an aluminum pouch, followed by retort sterilization at 115°C for 30 minutes. In the soup after sterilization, the noodle-shaped food ingredient had absorbed water and reconstituted. When this soup was eaten, it did not dissolve and had a soft, melt-in-the-mouth texture like shark fin, making it a soup with added value.

<Test Example 15: Application to meat products>
A food ingredient in the shape of a strip, 10 mm long and 3 mm wide, was prepared using the same recipe as in Experimental Example 12. This was immersed in 40°C hot water (100 times the amount) for 30 minutes to swell. When mixed with an amino acid seasoning and eaten, it had a texture that melted in the mouth, similar to that of fatty or fatty meat. This is thought to be effective for people who cannot consume meat foods.

<Test Example 16: Application to sweet red bean soup>
A 5 mm cube-shaped food ingredient was prepared using the same recipe as in Example 45. This was added at a concentration of 2% to a commercially available sweet red bean soup drink (sugar content 40), which was then filled into an aluminum pouch and retort sterilized at 115°C for 40 minutes. In the resulting sweet red bean soup drink, the food ingredient was a gel-like food with a soft, melt-in-the-mouth texture similar to that of mochi. Moreover, it did not aging like mochi, resulting in a sweet red bean soup with high added value.

<Test Example 17: Application to dressing>
Using the same recipe as in Experimental Example 12, a food ingredient in the form of flakes approximately 3 mm in length was prepared. This was added to vinegar (acidity 4.5) at a concentration of 1%. Soy sauce and seasonings were then added to prepare a Japanese-style dressing. The resulting dressing had a soft gel-like substance that adhered well to the vegetables and did not easily run off, and it had a long-lasting sour taste while also adding texture variation, making it a highly value-added product.

Test Example 18: Effect of average particle size
Flake-shaped food ingredients measuring 10 mm in length, 5 mm in width, and 3 mm in thickness were prepared using the same recipe as in Example 12. These were then pulverized into granules using a hammer mill and sieved to obtain food ingredients with various average particle sizes. The average particle sizes were 160 μm, 520 μm, 2500 μm, and 5400 μm.
The average particle size of the food ingredients was determined as the volume-average particle size using a laser diffraction particle size distribution analyzer (SALD-2300, Shimadzu Corporation). For particles with an average particle size of more than 2000 μm, the major and minor diameters were measured using a microscope. Specifically, 30 randomly selected particles were measured, and the average value of (major diameter + minor diameter)/2 was used as the average particle size.

3.0 g of the resulting food ingredient was placed in 500 g of distilled water and heated at 95°C for 3 minutes. The mixture was then removed and the shape and texture were checked. As a result, there was no dissolution for any of the particle sizes, and the shape was firmly maintained. All of the ingredients had a soft texture, and were smooth gels that seemed to break down in the mouth. The larger the particle size, the stronger the presence in the mouth, and the stronger the feeling that they would crumble and disappear.

The food ingredient of the present invention can achieve a soft and tender texture that could not be achieved by conventional techniques by the simple method of placing it in water or hot water and allowing it to absorb water. Moreover, it does not dissolve during heat sterilization, is stable even at low pH, and can be processed into various shapes. The food ingredient of the present invention can be used in a wide range of applications, including soft fruit pulp such as peach pulp, soft fish meat such as fatty tuna, and soft meat such as high-quality Japanese Black beef, which has a texture that melts in the mouth.

Claims (7)

A food ingredient consisting of 2% to 20% water and solids,
The solid content is
an alginate salt containing alginic acid divalent cation salt and alginic acid monovalent cation salt;
psyllium seed gum in an amount of 1/20 to 1 times the mass of the alginate;
a divalent cation salt other than alginate;
and a monovalent cation salt other than alginate,
the content of divalent cations in the alginate is 0.04 to 0.3 times by mole relative to the monomer units of the alginate;
the content of monovalent cations in the alginate is 0.1 to 0.7 times by mole relative to the monomer units of the alginate;
the molar ratio of the divalent cations to the monovalent cations (divalent cations:monovalent cations) is 1.0:0.35 to 1.0:8.7;
A food ingredient characterized in that the content of the alginate is 25% or more and 96% or less of the total solid content excluding divalent cationic salts and monovalent cationic salts other than the alginate. The food ingredient according to claim 1, wherein the divalent cation is selected from calcium ions and magnesium ions. The food ingredient according to claim 1 or 2, wherein the monovalent cation is selected from sodium ions, potassium ions, and ammonium ions. The food ingredient according to any one of claims 1 to 3, further comprising at least one of agar and resistant starch. The food ingredient according to any one of claims 1 to 4, which is in the form of particles, cubes, flakes, plates, or strips, with an average particle size of 150 μm or more. a step of dissolving alginate and psyllium seed gum in water to obtain a solution;
a step of reacting monovalent cations and divalent cations with the solution to obtain a mixed gel containing alginate and psyllium seed gum;
The method for producing a food ingredient according to any one of claims 1 to 5, further comprising a step of drying the mixed gel. The method for producing a food ingredient according to claim 6 , wherein the step of drying the mixed gel includes a series of processes including freezing, thawing, dehydrating, and drying.