Dried composition and food product containing the same
A dried composition with various shapes that has heat resistance by which the dried composition is less likely to melt even being boiled and restorability (imbibition), and food product containing the dried composition. The dried composition including: agar and alginate at a weight ratio of 1:1 to 1:20, the alginate contains a salt of a monovalent cation and a salt of a divalent cation, the divalent cation is 0.04 to 0.30 mol per mol and further the monovalent cation is 0.10 to 0.70 mol per mol with respect to a monomeric unit of the alginate, a mol ratio of the divalent cation to the monovalent cation is 1.0:0.35 to 1.0:8.70, and the dried composition absorbs water and swells in distilled water at 20° C. and distilled water at 90° C., and in both the cases dried composition becomes a gel having a weight of 15 to 100 times of the dried composition.
1. A dried composition comprising:
agar and alginate at a weight ratio of 1:1 to 1:20,
wherein
the alginate contains a salt of a monovalent cation and a salt of a divalent cation,
the divalent cation is 0.04 to 0.30 mol per mol and further the monovalent cation is 0.10 to 0.70 mol per mol with respect to a monomeric unit of the alginate,
a mol ratio of the divalent cation to the monovalent cation is 1.0:0.35 to 1.0:8.70,
the agar, the salt of the monovalent cation, and the salt of the divalent cation are intertwined,
the dried composition is able to absorb water and swell in distilled water at 20° C. and distilled water at 90° C., and in both the cases the dried composition becomes a gel having a weight of 15 to 100 times of the dried composition, and
the dried composition is obtained by a production method comprising:
obtaining a mixed solution where agar and alginate are dissolved
obtaining an agar gel by cooling the mixed solution;
obtaining an alginate gel by reacting a divalent cation to the alginate;
dehydrating and drying the agar gel and the alginate gel; and
adding a monovalent cation during each of the processes, between the respective processes, or after the process of dehydrating and drying.
2. The dried composition according to claim 1 , wherein
the salt of monovalent cation is one or more of sodium alginate, potassium alginate, and ammonium alginate, and
the salt of divalent cation is calcium alginate.
3. The dried composition according to claim 1 , wherein
the dried composition has a shape of one or more of a powder shape, a granular shape, a noodle shape, a plate shape, and a cube shape.
4. The dried composition according to claim 2 , wherein
the dried composition has a shape of one or more of a powder shape, a granular shape, a noodle shape, a plate shape, and a cube shape.
5. The dried composition according to claim 1 , wherein
the agar is a high-melting point agar whose melting point is 90° C. or higher.
6. The dried composition according to claim 2 , wherein
the agar is a high-melting point agar whose melting point is 90° C. or higher.
7. The dried composition according to claim 3 , wherein
the agar is a high-melting point agar whose melting point is 90° C. or higher.
8. The dried composition according to claim 4 , wherein
the agar is a high-melting point agar whose melting point is 90° C. or higher.
9. The dried composition according to claim 1 , wherein the gel formed by causing the dried composition to absorb water and swell is able to hold a shape in a retort sterilization at 100° C. or higher.
10. The dried composition according to claim 2 , wherein the gel formed by causing the dried composition to absorb water and swell is able to hold a shape in a retort sterilization at 100° C. or higher.
11. The dried composition according to claim 3 , wherein the gel formed by causing the dried composition to absorb water and swell is able to hold a shape in a retort sterilization at 100° C. or higher.
12. The dried composition according to claim 4 , wherein the gel formed by causing the dried composition to absorb water and swell is able to hold a shape in a retort sterilization at 100° C. or higher.
13. The dried composition according to claim 5 , wherein the gel formed by causing the dried composition to absorb water and swell is able to hold a shape in a retort sterilization at 100° C. or higher.
14. The dried composition according to claim 6 , wherein the gel formed by causing the dried composition to absorb water and swell is able to hold a shape in a retort sterilization at 100° C. or higher.
15. The dried composition according to claim 7 , wherein the gel formed by causing the dried composition to absorb water and swell is able to hold a shape in a retort sterilization at 100° C. or higher.
16. The dried composition according to claim 8 , wherein the gel formed by causing the dried composition to absorb water and swell is able to hold a shape in a retort sterilization at 100° C. or higher.
17. A food product comprising
the dried composition according to claim 1 .
18. The food product according to claim 17 , wherein
the dried composition is contained: as a daily dish of one or more of a noodle-shaped food product, a soup main ingredient, a hot-pot dish ingredient, a stir-fried food, a deep-fried food, a steamed food, a boiled food, and a marinated food; and as a food material of one or more of a salad, a pickle, a dessert material, a beverage, a frozen dessert, a jam, a fruit sauce, a fish egg imitation, a sarcocarp imitation, a wrap of a spring roll, a wrap of a shaomai, and a dietary fiber-enriched food.