FOAMING MATERIAL

Abstract

[Problem] To manufacture a foaming member using a low-cost method having little environmental impact, in which the air bubbles in an air-bubble-containing product are enhanced and stability is improved, without imparting viscosity, coloring, flavor, cloudiness, odor, etc. Also, to provide an effective use of yeast cell residue generated as a byproduct of a yeast extract. [Solution] A yeast cell residue remaining after a useful extract is removed from a yeast is suspended in water, and is heated after pH adjustment, and then a supernatant is obtained by centrifugal separation. This fraction contains, in relation to the solid content, 35 wt % or more of protein and 30 wt % or more of dietary fiber, and is usable in the foaming member.

Claims

1. A foaming material comprising a yeast extract having a protein content of 35% by weight or more per solid content and a dietary fiber content of 30% by weight or more per solid content.

2. A foaming agent comprising the foaming material according to claim 1.

3. A bubble-containing food product comprising the foaming material according to claim 1 at from 0.001% to 1% by weight.

4. A method for producing the foaming material according to claim 1, wherein a yeast extract is extracted from a yeast cell residue.

5. A method for producing the foaming material according to claim 1, the method comprising: suspending a yeast cell residue in water; adjusting a pH of a yeast cell suspension to an acidic side; and heating a yeast cell suspension.

6. A method for promoting foaming or stabilizing bubbles of a composition to be foamed, wherein the foaming material according to claim 1 is contained in the composition at from 0.001% to 1% by weight.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0111] FIG. 1 is a photograph which illustrates the results on a foaming activity test 1 (Example 1, Comparative Example 1, and Comparative Example 2 from the left).

[0112] FIG. 2 is a photograph which illustrates the results on a foaming activity test 2 (Comparative Example 4, Comparative Example 3, and Example 2 from the left).

[0113] FIG. 3 is a photograph which illustrates the results on a foaming activity test 3 (Comparative Example 8, Comparative Example 7, Comparative Example 6, Comparative Example 5, and Example 3 from the left).

[0114] FIG. 4 is a photograph which illustrates the results on a meringue volume increase test (Example 5, Example 4, and Comparative Example 9 from the left).

[0115] FIG. 5 is a photograph which illustrates the results on a bubble stability test (Example 6 and Comparative Example 10 from the left) of whole egg meringue.

[0116] FIG. 6 is a photograph which illustrates the results on the preparation of a meringue composition (Example 7 and Comparative Example 11 from the left).

[0117] FIG. 7 is a photograph which illustrates the results on the swelling of sponge cake (Comparative Example 12 and Example 8 from the left).

[0118] FIG. 8 is a photograph which illustrates the results on the surface of sponge cake (Comparative Example 12 and Example 8 from the left).

[0119] FIG. 9 is a photograph which illustrates the results on the preparation of marshmallow (Example 9 and Comparative Example 13 from the left).

[0120] FIG. 10 is a photograph which illustrates the results on the preparation of marshmallow without egg white (Comparative Example 14 and Example 10 from the left).

[0121] FIG. 11 is a photograph which illustrates the results immediately after stirring in a test on the foaming property enhancement bubble stabilizing effect in a beer-based beverage (Comparative Example 15, Example 11, Example 12, and Example 13 from the left).

[0122] FIG. 12 is a photograph which illustrates the results in 10 minutes after stirring in a test on the foaming property enhancement bubble stabilizing effect in a beer-based beverage (Comparative Example 15, Example 11, Example 12, and Example 13 from the left).

[0123] FIG. 13 is a photograph which illustrates the results on the preparation of foamed soy sauce (Comparative Example 16 and Example 14 from the left).