Low gel strength agar-agar

According to a low gel strength agar of the invention, the molecules of agar are cut to short fragments, and the gel strength of the agar is adjusted to be 250 g/cm.sup.2 or below at 1.5 % agar concentration. Thus, even when the agar is used at a certain agar concentration or above, a soft gel having a low gel strength with no syneresis can be obtained. When the agar is contained in foods or cosmetics, special advantages, which are not obtainable with prior-art products, can be achieved.

BACKGROUND OF THE INVENTION 
1. Field of the Invention 
The present invention relates to low gel strength agar-agar or agar which 
has a low gel strength and does not coagulate at normal temperatures. 
2. Description of the Related Art 
Gelling agents include gelatin, starch, carrageenan, and agar. Of these, 
the agar, which can produce stickiness-free gel with crispy texture, is 
made from red algae including Gelidium and Gracilaria. The agar has 
special properties, unlike other gelling agents, and is applicable to 
various uses. 
One of parameters showing the properties of agar is gel strength which 
indicates the solidity of gel. In general, the gel strength is 
proportional to the agar concentration in a solution. Thus, if agar with 
high gel strength is used, a gel with desired solidity can be obtained 
with a small amount of such agar. Under the circumstances, there is a 
trend in which agar with high gel strength is developed. 
The gel strength of normal agar is 400 g/cm.sup.2 or above in the case of 
powdered agar or flaked agar manufactured by industrial processes, and is 
250 to 400 g/cm.sup.2 in the case of square agar or strip agar. 
The gel strength is measured in the following manner. A solution containing 
1.5% of agar, which is to be measured, is prepared. The solution is left 
for 15 hours at 20.degree. C. and coagulated. A load is applied on the 
surface of the thus obtained gel, and a maximum weight of the load, which 
the gel can withstand for 20 seconds, is measured. The value of the 
maximum weight per 1 cm.sup.2 is called the gel strength of agar. 
In contrast to the above-mentioned gel strength agar, there is a case where 
low gel strength of about 100 g/cm.sup.2 is required. For example, such 
low gel strength is needed in agar used as a gelling agent for spread 
foods, cosmetics and soft-texture confectionery, or used as a fat 
replacer. In this case, in order to use normal agar, it is necessary to 
decrease the agar concentration, thereby lowering the gel strength. If the 
agar concentration is lowered to a certain level, however, water removal 
occurs and elasticity of texture is lost. In order to prevent such 
problems from arising, low gel strength agar is required, which has a low 
gel strength even if the agar concentration exceeds a certain level, and 
can produce a soft gel with no syneresis. 
However, there is no conventional agar which can achieve a low gel strength 
of about 100 g/cm.sup.2 when the agar concentration is 1.5%. One reason 
for this is that molecules of agar components (agarose and agaropectin) 
are long. Specifically, in a solution-state agar, molecules are present in 
a random coil state, as shown in FIG. 6A. When the solution-state agar is 
cooled, a three-dimensional network of a double helix structure is formed, 
as shown in FIG. 6B. Then, the sol state of the agar changes to the 
association state, as shown in FIG. 6C. Because of this gelation 
mechanism, the gel strength cannot be lowered if the molecules of agar are 
long. 
Another reason for the high gel strength of conventional agar lies in the 
manufacturing process. In the prior art, seaweeds such as Gelidium and 
Gracilaria are used as raw material, and an agar solution is extracted. 
The agar solution is filtered and then cooled. Thus, the solution is once 
gelatinized. The obtained gel is pressurized and dehydrated, or the gel is 
frozen and thawed to separate a water component and then it is dehydrated. 
Thus, dried agar is obtained. 
In the case of employing the pressurizing/thawing process, when an agar gel 
of a low gel strength is interposed between dehydrating cloths and 
pressurized, clogging occurs in the cloths and dehydration is not 
performed desirably. On the other hand, in the case of employing the 
freezing/denaturing process, an agar gel of a low gel strength does not 
have an orderly spongy structure, and it is caused to flow out with water. 
For these reasons, in the prior art, only agar with a predetermined gel 
strength or above can be obtained. 
SUMMARY OF THE INVENTION 
An object of the present invention is to provide low gel strength agar 
capable of producing a soft gel which has a low gel strength and is free 
from water removable, even when the agar concentration is increased to a 
certain level. 
Another object of the invention is to provide a process of manufacturing 
such low gel strength agar with high efficiency. 
Still another object of the invention is to provide foods with special 
properties not found in conventional foods, by using such low gel strength 
agar. 
Still another object of the invention is to provide cosmetics with special 
effects not found in conventional cosmetics in which a thickener (a agent 
for increasing viscosity) is used, by using such low gel strength agar. 
According to low gel strength agar of the present invention, the molecules 
of the agar are cut to short fragments, and the gel strength is adjusted 
to be 250 g/cm.sup.2 or below at 1.5% agar concentration. Therefore, even 
when the agar concentration is increased to a certain level, a soft gel 
which has a low gel strength and is free from syneresis can be obtained. 
According to a process of the invention of manufacturing low gel strength 
agar, the molecules of an agar constituent are cut by acid treatment, and 
the effect of an acid used in the acid treatment is eliminated by 
neutralization treatment. The acid treatment can be performed on dried 
agar pulverized in the process of manufacturing the agar. Alternatively, 
when agar subjected to a dehydration step after a coagulating step in the 
agar manufacturing process, or agar subjected to a freezing step and a 
thawing step in the agar manufacturing process, is re-dissolved without 
drying, the re-dissolved agar may be subjected to acid treatment. Further, 
the acid treatment may be performed at the time of an extraction step in 
the agar manufacturing process, or agar subjected to either state after an 
extraction step or a filtering step in the agar manufacturing process may 
be subjected to the acid treatment. 
According to the process of the invention of manufacturing low gel strength 
agar, such low gel strength agar can be manufactured with high efficiency, 
and the gel strength of the manufactured agar does not decrease 
excessively. 
The foods of the invention contains the above-mentioned low gel strength 
agar. The low gel strength agar, whose gel strength is adjusted to be 250 
g/cm.sup.2 or below at 1.5% agar concentration, is excellent in A) low 
calorie property, B) shape-retaining property, C) water retention 
property, D) improvement of texture, E) dietary fibers, F) thickening 
property, G) emulsification property, H) spinnability prevention, I) 
spreading property, and J) aging prevention property. From these 
properties, foods with the following advantages can be obtained: 1) good 
flavor release of agar with no stickiness, 2) soft texture, 3) good 
shape-retaining property, 4) rich dietary fibers, 5) low calorie achieved 
by the water retention, 6) non-melt at normal temperatures by virtue of a 
high melting point, and 7) high safety achieved by natural food material. 
The cosmetics of the present invention contain the above-mentioned low gel 
strength agar. The low gel strength agar, whose gel strength is adjusted 
to be 250 g/cm.sup.2 or below at 1.5% agar concentration, has excellent 
fluidity even when it is used at high concentration. Thus, the cosmetics 
containing a large quantity of the low gel strength agar include much 
natural minerals, give the skin with moisture, and smooth and clean the 
skin. The reason for this is that the low gel strength agar is excellent 
not only in thickening properties but also in permeability. In addition, 
if the agar is applied to emulsified products such as milky lotion, the 
emulsification stability is enhanced.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
Embodiments of the present invention will now be described with reference 
to the accompanying drawings. 
The gel strength of low gel strength agar according to the present 
invention is limited, as shown in FIG. 5, to 250 g/cm.sup.2 or less, and 
preferably in a range between 10 to 250 g/cm.sup.2, at 1.5% agar 
concentration. The reason for this is that if the gel strength is less 
than 10 g/cm.sup.2 at 1.5% agar concentration, a problem of syneresis 
arises, and if the gel strength exceeds 250 g/cm.sup.2 at 1.5% agar 
concentration, the same problems as in normal or conventional agar arise. 
The gel strength of 100 g/cm.sup.2 or below cannot be measured by the 
above-described measuring method. In fact, by making use of the 
proportional relationship between the gel strength and agar concentration, 
the gel strength of 10 g/cm.sup.2 at 1.5% agar concentration, for example, 
is measured as 100 g/cm.sup.2 at 15% agar concentration. 
It is not easy to quantitatively confirm the cutting of agar molecules for 
decreasing the gel strength in a range of 10 to 250 g/cm.sup.2 at 1.5% 
agar concentration, nor is it necessary to do so. The simplest 
confirmation method is to collect data showing the relationship between 
the gel strength of agar, whose molecules were cut by acid or special 
enzyme, and the amount of added acid or enzyme. Thereby, reproducibility 
is obtained. 
The special enzyme include .alpha.-agarase and .beta.-agarase from 
Pseudomonas atlantica, Pseudomonas sp. and Luminous Bacterium, etc. 
And a process for cutting the molecules of agar with the enzyme is as 
follows. .beta.-agarase (30 units/1 g agar) is added to agar solution 
dissolved in phosphate buffer, and incubate 6 hours at 40.degree. C. Then, 
the low gel strength agar is obtained by degradation of agar molecules. 
FIG. 4 shows a characteristic curve showing the relationship between the 
amount of added acid and the Gel strength (at 1.5% agar concentration). As 
seen from FIG. 4, the Gel strength (at 1.5% agar concentration) decreases 
in accordance with an increase in amount of added acid. 
Example 1 
0.5 part of sulfuric acid was added to 100 parts of agar. The resultant was 
heated at 70.degree. C. for six hours, and it was neutralized by using 
caustic soda. As a result, low gel strength agar having a low gel strength 
of 200 g/cm.sup.2 at 1.5% agar concentration was obtained. 
Example 2 
Two parts of acetic acid was added to 100 parts of agar. The resultant was 
heated at 85.degree. C. for eight hours, and it was neutralized by using 
sodium carbonate. As a result, low gel strength agar having a low gel 
strength of 60 g/cm.sup.2 at 1.5% agar concentration was obtained. 
Example 3 
Three parts of citric acid was added to 100 parts of agar. The resultant 
was heated at 80.degree. C. for eight hours, and it was neutralized by 
using tribasic potassium phosphate. As a result, low gel strength agar 
having a low gel strength of 250 g/cm.sup.2 at 1.5% agar concentration was 
obtained. 
Since the agar of the present invention has a low gel strength, a soft gel 
free from water removal can be obtained. Thus, the low gel strength agar 
can suitably be used as a gelling agent for spread foods, cosmetics and 
soft-texture confectionery, or used as a fat replacer. The gel obtained by 
using such low gel strength agar has a behavior acting on thixotropy as 
thickening agent, rather than gel, and it can have a special 
shape-retaining property not found in other gelling agents. From these 
properties, the agar of this invention is applicable to the following: 
______________________________________ 
Applied Example 1: 
honey spread 
low gel strength agar 
2 parts 
honey 78 parts 
water 20 parts 
Applied Example 2: 
mayonnaise dressing with 
low calorie 
low gel strength agar 
5 parts 
yolk 8 parts 
vinegar 8 parts 
salad oil 5 parts 
sugar 6 parts 
salt 2 parts 
spice 0.2 part 
water 65.8 parts 
Applied Example 3: 
soft adzuki-bean jelly 
low gel strength agar 
1 part 
granulated sugar 10 parts 
adzuki-bean and 
thick syrup 48 parts 
water 41 parts 
______________________________________ 
The honey spread according to Applied Example 1 was experimentally 
produced, with the result that margarine-type honey spread with no 
spinnability was obtained. 
Examples of the process of the present invention will now be described. 
FIG. 1 shows the steps of a first example of the process according to the 
invention. In step 101, seaweed such as Gelidium and Gracilaria, serving 
as raw material of agar, is subjected to alkali treatment to increase 
coagulation properties. If the alkali treatment is not necessary, this 
step 101 may be omitted, as indicated by a broken line. In step 102, 
extraction treatment is performed, and a solution containing agar 
component extracted from the seaweed. In step 103, the extracted solution 
is filtered, and in step 104 the filtered solution is coagulated (cooled). 
After step 104, the solution is gelatinized. Then, pressing dehydration is 
carried out in step 105, or dehydration by freeze-thawing is performed in 
freezing step 106 and melting step 107. Thus, the dehydrated agar material 
is dried and pulverized in step 108, and agar (in the pulverized state in 
this case) having a normal gel strength is obtained. Thus far, these steps 
are identical to conventional ones. 
The constituents of the agar are polysaccharide having a basic skeleton of 
galactose and are classified into neutral agarose having good gelation 
properties, and ionic agaropectin having no gelation properties. The 
structure of agarobiose, which is a repetition unit of agarose, consists 
of .beta.-D-galactopyronose bonded at 1- and 3-positions, and 3, 
6-anhydro-.alpha.-L-galactopyranose bonded at 1- and 4-positions. 
It is understood that agaropectin includes all ionic polysaccharide, other 
than agarose, in the agar. The agaropectin has the same bonding structure 
as the agarose, but the former partly includes large amounts of sulfuric 
acid ester, methoxyl group, pyruvic acid group, and carboxyl group. 
In this example, the pulverized agar obtained in step 108 is subjected to 
acid treatment in step 109, and the agar molecules are cut to decrease the 
gel strength to a desired value. Specifically, while a solution of 
prescribed acid (sulfuric acid, acetic acid, phosphoric acid, adipic acid, 
G.D.L., citric acid, malic acid, lactic acid, fumaric acid, gluconic acid, 
phytic acid, etc.) is sprayed on agar, the agar is uniformized in a 
blending machine. Thereafter, the agar is heated at 40 to 120.degree. C. 
and subjected to hydrolysis for a predetermined time period. 
Subsequently, neutralization is effected in step 110, and the acid used in 
step 109 is neutralized. Specifically, the acid is neutralized by spraying 
a solution of an alkali or alkaline salt (caustic soda, caustic potash, 
sodium carbonate, 4-sodium pyrophosphoric acid, 4-potassium pyrophosphate, 
sodium hydrogencarbonate, 3-potassium phosphate, 3-sodium phosphate, etc.) 
on the agar. Further, the agar is heated to recover water. 
The agar subjected to the acid treatment and neutralization treatment in 
this manner is dried in step 111. Then, a low gel strength agar is 
obtained. For example, sulfuric acid was used and agar was heated at 
80.degree. C. for six hours, and thus a low gel strength agar having a gel 
strength of 100 g/cm.sup.2 at 1.5% agar concentration was obtained. 
According to the process of this example, normal dried agar product can be 
used in step 109, and a large quantity of low gel strength agar can be 
obtained at a time. In addition, energy cost is low. Furthermore, since 
the gel strength of agar can easily be controlled only by adjusting the 
amount of acid used in step 109, this process is suitable for 
industrialization. 
FIG. 2 shows the steps of a second example of the process according to the 
invention. In step 201, seaweed such as Gelidium and Gracilaria, serving 
as raw material of agar, is subjected to alkali treatment to increase 
gelation properties. If the alkali treatment is not necessary, this step 
201 may be omitted, as indicated by a broken line. In step 202, extraction 
treatment is performed, and a solution containing agar component is 
extracted from the seaweed. In step 203, the extracted solution is 
filtered, and in step 204 the filtered solution is solidified (cooled). 
After step 204, the solution is gelatinized. Then, pressing dehydration is 
carried out in step 205, or dehydration by freeze-thawing is performed in 
freezing step 206 and thawing step 207. 
These steps are the same as shown in FIG. 1. In the second example, the 
dehydrated agar gel is not dried, but it is re-dissolved in step 208, or 
dried agar is re-dissolved in step 208. Acid is applied to the 
re-dissolved liquid-phase agar in step 209, and the resultant agar is 
heated and decomposed. In this case, if the liquid-phase agar is a diluted 
solution, it is difficult to perform drying in step 211 or recovery in 
alcohol precipitation step 212. Thus, the agar concentration is set at a 
high value. For this reason, the re-dissolving in step 208 is effected 
under pressure. 
In step 210, neutralization treatment is performed after acid treatment in 
step 209, like step 110 in FIG. 1. After step 210, drying treatment is 
performed in step 211 by a drum dry method or a spray dry method, thereby 
obtaining low gel strength agar. Alternatively, alcohol precipitation is 
effected in step 212 after step 210, and drying treatment is performed in 
step 213, thereby obtaining low gel strength agar. 
According to the manufacturing process of this example, by raising the 
heating temperature at the re-dissolving in step 208, the amount of acid 
used in step 209 can be reduced. Further, the drum dry method can be used 
in step 211, the low gel strength agar being powdered and easy to dissolve 
can be manufactured. 
FIG. 3 shows the steps of a third example of the process according to the 
invention. In step 301, seaweed such as Gelidium and Gracilaria, serving 
as raw material of agar, is subjected to alkali treatment to increase 
gelation properties. If the alkali treatment is not necessary, this step 
301 may be omitted, as indicated by a broken line. In step 302, extraction 
treatment is performed, and a solution containing agar component is 
extracted from the seaweed. In step 303, the extracted solution is 
filtered, and in step 304 the filtered solution is condensed. Then, the 
condensed solution is dried in step 305 by a drum dry method or a spray 
dry method, or alcohol precipitation is effected in step 306 and drying 
treatment is performed in step 307, thereby obtaining low gel strength 
agar. 
In this case, in order to lower the gel strength of the finished agar, an 
acid treatment step 308 and a neutralization step 309 are performed at the 
time of extraction step 302 or after extraction step 302 or filtering step 
303 (indicated by mark #). If acid treatment step 308 and neutralization 
step 309 are performed at the time of extraction step 302 or just after 
extraction step 302, the subsequent steps become easier. 
According to this manufacturing process, unlike the processes of FIGS. 1 
and 2, the condensation step 304 is required. In addition, when drying 
treatment is performed directly in step 305, without alcohol precipitation 
as in step 306, the finished low gel strength agar becomes crude agar. 
According to the above-described low gel strength agar of this invention, 
there can be obtained a soft gel which is free from water removable and 
has a low gel strength even at a certain concentration level or above. The 
agar is high-stability and high-safety food, and is rich in dietary 
fibers. In addition, as compared to other thickening agents, the agar has 
good flavor release and less stickiness. Furthermore, according to the 
process of the invention of manufacturing agar, such low gel strength agar 
can be manufactured with high efficiency. 
The gel obtained by using such low gel strength agar has a behavior acting 
on thixotropy as thickening agent, rather than gel, and it can have a 
special shape-retaining property not found in other gelling agents. 
Table 1 (below) shows the relationship between foods containing the low gel 
strength agar of this invention and the above-mentioned advantages A to J. 
Most expectable advantages are indicated by a mark #, and normally 
expectable advantages are by a mark +. 
TABLE 1 
______________________________________ 
advantages 
Foods A B C D E F G H I J 
______________________________________ 
Butter # + + + + - + - + - 
Margarine # + + + + - + - + - 
Chocolate/ # + + + + - + - + - 
peanut cream 
Ice cream # + + + + + + - - - 
Sherbet - + + # + - + - - - 
Shake # + + + + + + - - - 
Mayonnaise # + + + + + + - - - 
Dressing # + + + + + + - - - 
Cheese food # + + + + - - - + - 
Yogurt + + + # + - - - - - 
Pudding, jelly 
+ + + # + - - - - - 
Milk shake # - + + + + + - - - 
Mousse, whipping 
# + + + + + + - - - 
cream 
Meat products such as 
# + + + + - - - - - 
hamburg steak and 
ham 
Sauce, ketchup 
+ + + # + - - - - - 
Japanese sauces 
- + + # + + - + - + 
Jam, honey, - + + # + + - # + - 
condensed milk 
Beverages (juice) 
- - - + # + - - - - 
Confectionery 
+ + + # + - - + - - 
(caramel, chewing 
gum) 
Noodles (Chinese 
+ - + # + - - - - + 
noodle, "soba" 
noodle, "udon" 
noodle) 
Japanese confection- 
- + + # + - - - - # 
ery (soft adzuki-bean 
jelly, "kingyoku") 
Japanese confection- 
- - - + + - - - - # 
ery (rice cakes, 
a bean-jam bun) 
Bread + - + # + - - - - + 
Icing - # + + + + + - + - 
Fish-paste product 
+ + + # + - - - - - 
Rice - - - # - - - - - + 
______________________________________ 
On the basis of the most expectable advantages, the above foods containing 
the low gel strength agar may roughly be classified into (1) dietary 
fibers drinks, (2) low-calorie foods, (3) texture-improved foods, and (4) 
aging-prevention foods. 
Foods in group (1) are beverages enriched with dietary fibers by use of low 
gel strength agar. Foods in group (2) have low fats and oils and low 
calorie, since fat and oil constituents thereof are replaced by aqueous 
low gel strength agar spread components. Foods in group (3) have improved 
texture such as good flavor release. Foods in group (4) aim at preventing 
aging of starch, etc. 
The foods according to the present invention will now be described in 
greater detail. Low gel strength agar, whose molecules were cut to short 
fragments and whose gel strength was adjusted to 250 g/cm.sup.2 or below 
at 1.5% agar concentration, is contained in low-calorie foods. The 
low-calorie foods include spreads (butter, margarine, chocolate cream, 
peanut butter etc.), ice products (ice cream, ice sherbet, shake, etc.), 
seasonings (mayonnaise, dressing, etc.), dairy products (cheese food, 
yogurt, pudding, milk shake, mousse, whipping cream, etc.), and meat 
products (hamburg steak, ham, etc.). In a wider sense, the low-calorie 
foods include low-calorie pet foods. 
Recently, much attention has been paid to diseases of adult people such as 
obesity, cancer and heart disease, due to excessive caloric intake. Thus, 
various low-calorie foods using a system with less or no fats and oils are 
commercially available. However, if the calorie in foods is decreased, the 
flavor, taste, texture and shape-retention properties of such foods are 
generally degraded compared with original foods containing usual fats and 
oils. 
The reason for this is that in order to achieve a low fat-and-oil and low 
calorie system in the prior art, stabilizers such as starch, gelatin and 
gum is added, and/or constituents are controlled by adding protein or an 
emulsifying agent. That is, if a food is produced with a starch or gelatin 
system to maintain shape-retaining properties and water-retention 
properties, stickiness is caused in the food. And the food is not easily 
melted owing to reduction of fats and oils. In addition, since flavor is 
lost due to starch, flavor release is degraded. 
The salient feature of agar is a gelatinizing force. In particular, unlike 
other gelling agents water-removing properties are high despite the fact 
that a "crispy" texture gel can be obtained with high shape-retention 
properties. Thus, when the agar is applied to jelly-like foods, good 
flavor release as well as smooth texture can be achieved. 
However, the texture of the food, of which calorie is to be lowered, is 
undesirably changed by the gelatinizing force of the normal agar. It is 
not possible to increase the use concentration of the normal agar (e.g. 
0.5% or above). Thus, it is difficult to reflect the inherent properties 
of the prior-art agar on foods. 
By contrast, these prior-art problems can be solved by the low-calorie 
foods according to the present invention, which contain the low gel 
strength agar whose gel strength is adjusted to 250 g/cm.sup.2 or below at 
1.5% agar concentration. The reason for this is that the low gel strength 
agar has shape-retention properties and extension properties, and that the 
flavor of the original food can be reproduced by virtue of the flavor 
release of the low gel strength agar even if the fats and oils are 
reduced. 
In addition, since the foods according to the present invention contain the 
low gel strength agar, the foods can have improved texture not found in 
prior art foods. For example, foods gelatinized by agar can be softened, 
which include jelly products (milk jelly, fruit jelly, etc.), hard-type 
yogurt consisting mainly of yogurt, and Japanese confectionery (soft 
adzuki-bean jelly, "kingyoku", etc.). 
Table 2 shows the relationship between the use concentration of agar, gel 
strength, and water-removal amount. 
TABLE 2 
______________________________________ 
Gel Strength at 
1.5% Concentration 
Use Concentration 
______________________________________ 
Normal agar 600 g/cm.sup.2 
0.30% 
Low gel strength 
200 g/cm.sup.2 
0.85% 
agar 1 
Low gel strength 
100 g/cm.sup.2 
1.60% 
agar 2 
______________________________________ 
Gel Strength of 
Syneresis 
Produced jelly 
Amount 
______________________________________ 
Normal agar 120 g/cm.sup.2 
1700 mg 
Low gel strength 
120 g/cm.sup.2 
800 mg 
agar 1 
Low gel strength 
130 g/cm.sup.2 
550 mg 
agar 2 
______________________________________ 
As is clear from Table 2, the lower the gel strength of agar, the less the 
syneresis amount. 
Thus, the following advantages can be expected: 
1) Foods with a low syneresis amount can be achieved while a soft texture 
is maintained. 
2) A special elasticity of food can be achieved by using the low gel 
strength agar at a certain concentration or above. For example, by adding 
low gel strength agar of 30 g/cm.sup.2 to milk, the same texture as a 
yogurt-like curd can be achieved. 
3) Hard-type yogurt has special texture by virtue of functions of gelatin 
and agar. The same texture can be achieved without gelatin, if the low gel 
strength agar is used. The solidity of conventional yogurt in which 
gelatin is used may vary due to a variation in temperature, since the 
melting point of gelatin is low. Such a problem does not arise in yogurt 
in which the low gel strength agar is used. 
4) If the low gel strength agar is applied to soft adzuki-bean jelly, the 
jelly can be softened, and the settling of adzuki-bean jam can be 
prevented since the use concentration of the low gel strength agar can be 
increased. 
Examples of foods according to the present invention will now be described. 
Low-calorie margarine according to this invention contains the low gel 
strength agar, whose gel strength is adjusted to 250 g/cm.sup.2 or below 
at 1.5% agar concentration, as a fat replacer. For example, it has the 
following composition: 
______________________________________ 
Example 4: Low-calorie margarine 
(Constituents) (Product of the Invention) 
______________________________________ 
fats and oils 25.0 parts 
saccharides 15.0 parts 
emulsifying agent 3.0 parts 
salt 0.6 part 
spice 1.5 parts 
color (carotene) 0.2 part 
low gel strength agar 
2.0 parts 
water 52.7 parts 
______________________________________ 
According to a conventional method of decreasing the calorie of margarine, 
thickener such as gelatin or lactic components are added. If this method 
is used, however, stickiness is inevitably caused. 
On the other hand, if agar is used, crispy texture with good flavor release 
can be achieved, and therefore the special flavor of margarine can be 
maintained. Conventional agar has the same flavor release, but its 
gelatinizing force is stronger, and if the agar concentration is higher 
than a certain level (e.g. 0.4% or above), the texture becomes rough. If 
the margarine is quickly pulverized to fine particles by a homomixer for 
obtaining a soft spread, the shape-retention properties of the soft spread 
are degraded, and the texture of conventional margarine cannot be 
achieved. In addition, if the agar concentration is increased, the texture 
becomes rough. By contrast, if the low gel strength agar is used in 
margarine, like the present invention, the texture does not become rough. 
Dressing according to this invention contains the low gel strength agar 
whose gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration. For example, it has the following composition: 
______________________________________ 
Example 5: French dressing 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
water 35.0 parts 62.0 parts 
vegetable fats 40.0 parts 10.0 parts 
and oils 
sugar 11.0 parts 10.0 parts 
vinegar 10.0 parts 13.3 parts 
salt 1.0 part 1.0 part 
spice 2.0 parts 2.0 parts 
perfume 0.1 part 0.1 part 
seasoning 0.5 part 0.4 part 
xanthane gum 0.3 part 0.1 part 
guar gum 0.1 part -- 
low gel strength agar 
-- 1.0 part 
locust been gum -- 0.2 part 
______________________________________ 
Conventionally, in French dressing, Russian dressing, emulsified Italian 
dressing, etc., a stabilizer such as xanthane gum or guar gum is used for 
stabilizing emulsification between water, vinegar and vegetable fats. 
Since there has recently been a demand for lowering the calorie of 
dressing, an thickener such as carrageenan, pectin, locust been gum is 
added to create substitute texture for fats in addition to the stabilizer. 
However, with such low-calorie dressing, texture with fatty-bead cannot be 
obtained, and stickiness by the thickener occurs. In addition, the taste 
of fats is hidden, and so the taste of dressing is more degraded than is 
supposed by the reduction in fats. 
In this case, however, the French dressing of the present invention has 
good flavor release of the low gel strength agar, which creates more 
flavor with low fats. 
Cheese spreads or cheese foods according to this invention contains the low 
gel strength agar, whose gel strength is adjusted to 250 g/cm.sup.2 or 
below at 1.5% agar concentration, as a substitute for natural cheese. For 
example, it has the following composition: 
______________________________________ 
Example 6: Cheese spreads/cheese foods 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
natural cheese 70.0 parts 18.0 parts 
salt 0.2 part 0.8 part 
color 0.1 part 0.2 part 
(carotene) 
skim milk powder 
4.0 parts 15.0 parts 
cream 8.0 parts -- 
powder whey 7.0 parts 14.0 parts 
emulsifying agent 
0.1 part 0.2 part 
cheese perfume 0.5 part 1.2 part 
water 10.0 parts 48.3 parts 
low gel strength agar 
-- 2.3 part 
______________________________________ 
Normal natural cheese contains about 30% of fats. Thus, a conventional 
cheese spread using much normal natural cheese also contains about 25% of 
fats. 
By contrast, in the product of the invention using the low gel strength 
agar, the cheese content can be reduced without adversely affecting the 
texture. Thus, a cheese spread or cheese food with less fats can be 
achieved. 
Conventional products using much cheese have peculiar stickiness and are 
not easily melted in the mouth. The spread of this invention using low gel 
strength agar with less cheese has little stickiness and is easily melted 
in the mouth, with good flavor release. 
Some kind of matters such as pickles or dry fruits may be added to cheese 
spreads or cheese foods. In the conventional spreads, it cannot be said 
that the taste of added matters is fully enjoyed. By contrast, if the low 
gel strength agar is added, as in the product of the present invention, 
the taste of added matters can be fully enjoyed, and a range of selections 
of seasoning and flavoring can be widened. 
Terrine according to this invention contains the low gel strength agar 
whose gel strength is adjusted 250 g/cm.sup.2 or below. For example, it 
has the following composition: 
______________________________________ 
Example 6B: Terrine 
(Constituents) 
______________________________________ 
low gel strength agar 1 part 
tuna paste 20 parts 
salmon paste 20 parts 
ketchup 12 parts 
mayonnaise optimum 
shrimp optimum 
lemon juice 3 parts 
water 24 parts 
______________________________________ 
Comparing to prior-art gelatine terrine, the terrine obtained by this 
invention has soft texture, shape-retention properties with high 
temperature. 
A hamburg steak according to this invention contains the low gel strength 
agar whose gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% 
agar concentration. For example, it has the following composition: 
______________________________________ 
Example 7: Hamburg 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
lean meat 99.0 parts 89.0 parts 
water -- 9.6 parts 
salt 0.4 part 0.4 part 
perfume 0.1 part 0.1 part 
spice 0.5 part 0.5 part 
low gel strength agar 
-- 0.4 part 
______________________________________ 
Conventional low-fat hamburg steaks, in most cases, use carrageenan. If 
carrageenan is used for reducing the calorie of a hamburg steak, the 
texture of the hamburg steak differs from that of ordinary hamburg steaks 
and a person who eats it feels a sense of such a difference. 
By contrast, if the low gel strength agar is used, as in the present 
invention, a texture similar to that of a normal hamburg steak can be 
obtained. Since the melting point of low gel strength agar is higher than 
that of carrageenan, the amount of agar to be melted is small and meat 
juice can be contained inside the hamburg steak, when the hamburg steak is 
heated. 
The same technique is applicable to other processed meat products such as 
ham, wiener, corned beef and meat loaf, and to secondary products such as 
"gyoza" (a fried dumpling stuffed with minced pork), "shao-mai" and meat 
balls. In addition, this technique is also applicable to pet food, and 
meet a recent demand for low-calorie pet food. 
Ice cream according to this invention contains the low gel strength agar 
whose gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration. For example, it has the following composition: 
______________________________________ 
Example 8: Ice cream 
(Prior-art (Product 1 of 
(Product 2 of 
(Constituents) 
Product) the Invention) 
the invention) 
______________________________________ 
raw cream 13.00 parts 
13.00 parts -- 
butter 5.00 parts 
5.00 parts -- 
whole milk 
20.00 parts 
20.00 parts 7.00 parts 
powder 
skim milk 6.00 parts 
6.00 parts 3.00 parts 
powder 
powder thick 
3.00 parts 
3.00 parts 5.00 parts 
malt syrup 
sugar 6.00 parts 
6.00 parts 10.00 parts 
carrageenan 
0.10 part -- -- 
guar gum 0.10 part -- -- 
gelatin 0.15 part -- -- 
emulsifying 
0.15 part 0.15 part 0.15 part 
agent 
perfume 0.12 part 0.12 part 0.20 part 
salt 0.02 part 0.02 part 0.02 part 
color 0.02 part 0.02 part 0.03 part 
(carotene) 
low gel -- 1.00 part 1.50 part 
strength agar 
water 48.00 parts 
48.00 parts 73.00 parts 
______________________________________ 
Conventional ice cream prepared according to a common recipe contains 
various stabilizers (carrageenan, gums, gelatin) in order to solve 
problems such as over-run characteristics, melt-down resistance, whey 
separation, and sandy condition. It is very difficult to determine an 
optimal adding rate of stabilizers so as to compensate their respective 
characteristics each other. Therefore, a great deal of time and work is 
required in only determining the recipe. In manufacturing factories, too, 
the manufacturing process is complex owing to the delicate recipe. 
By contrast, if low gel strength agar is used, as in the present invention, 
all characteristics required for ice cream can be satisfied, and the 
complex manufacturing process does not need to be performed. 
Further, if the low gel strength agar is used, the melt-down resistance, 
among the characteristics required for ice cream, is remarkably improved, 
as compared to the case where other stabilizers are used. This is because 
the low gel strength agar has a higher melting point than other gelling 
agents and gums. The advantages obtained by adding the low gel strength 
agar to the ice cream are also obtainable with ice mix, lact-ice, and soft 
cream. 
In general, in order to achieve good over-run characteristics, the 
necessity of aging increases as the total solid constituent decreases. If 
the low gel strength agar is used, as in the present invention, the aging 
effect can be enhanced and therefore the over-run characteristics can be 
improved. 
According to the present invention, low-calorie ice cream of Product 2 of 
Example 8 can be manufactured. The reason for this is that, in addition to 
the above-mentioned characteristics of the low gel strength agar, a fine 
and soft gel structure of the low gel strength agar can achieve a texture 
very similar to the texture of ice cream created by agglomeration of milk 
fats. Thus, tasty and low-calorie ice cream can be produced. 
Low-calorie mayonnaise according to this invention contains the low gel 
strength agar whose gel strength is adjusted to 250 g/cm.sup.2 or below at 
1.5% agar concentration. For example, it has the following composition: 
______________________________________ 
Example 9: Low-calorie mayonnaise 
(Constituents) (Product of the Invention 
______________________________________ 
low gel strength agar 
5.0 parts 
yolk 8.0 parts 
vinegar 8.0 parts 
salad oil 5.0 parts 
sugar 6.0 parts 
salt 2.0 parts 
spice 0.2 part 
water 65.8 parts 
______________________________________ 
If low gel strength agar is used in low-calorie mayonnaise, shape-retention 
properties can be maintained, despite the fact that a fatty constituent is 
decreased. In addition, a elastic and smooth texture can be obtained, with 
better flavor release than other thickener. 
Milk shake according to this invention contains the low gel strength agar 
whose gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration. For example, it has the following composition: 
______________________________________ 
Example 10: Milk shake 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
skim milk powder 
10.00 parts 10.00 parts 
raw cream 35.00 parts 5.00 parts 
sugar 11.00 parts 11.00 parts 
powder bean 4.00 parts 4.00 parts 
glyceric fatty 0.04 part 0.04 part 
ester 
water 40.00 parts 60.00 parts 
carrageenan 0.03 part -- 
low gel strength agar 
-- 0.50 part 
powder whey -- 5.00 parts 
perfume 0.20 part 0.40 part 
______________________________________ 
In prior-art products, raw cream or milk fat is used, and so the calorie 
per meal is very high. By contrast, the milk shake of the present 
invention using low gel strength agar has a low calorie and a suitably 
elastic texture. 
If a gelling agent other than agar or starch is used, the obtained milk 
shake is not smoothly melted in the mouth and is hard to drink because of 
stickiness. However, if the low gel strength agar is used, such a problem 
does not arise. In addition, the low gel strength agar is an excellent 
supply source of dietary fibers, and therefore various dietary fiber 
drinks can be realized by using the agar singly or in combination with 
other vegetable fibers. 
Frozen dessert (ice sherbet) according to this invention contains the low 
gel strength agar whose gel strength is adjusted to 250 g/cm.sup.2 or 
below at 1.5% agar concentration. For example, it has the following 
composition: 
______________________________________ 
Example 11: Frozen dessert (ice sherbet) 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
sugar 24.0 parts 24.0 parts 
grape sugar 8.0 parts 8.0 parts 
skim milk powder 
5.0 parts 5.0 parts 
fruit juice 5.0 parts 5.0 parts 
perfume 0.3 part 0.3 part 
color 0.1 part 0.1 part 
pectin 0.2 part -- 
polysaccharides 0.2 part 0.1 part 
(gums) 
water 50.0 parts 50.0 parts 
low gel strength agar 
-- 0.6 part 
______________________________________ 
In general, stabilizers such as MC, CMC, carrageenan, pectin or vegetable 
gum are used in ice sherbet, in order to achieve suitable over-run 
characteristics and produce a smooth frazil ice structure. The prior-art 
sherbet using such stabilizers has a good structure, but remainder, 
stickiness and thirst is felt during or after eating, and it is not 
satisfactory. 
By contrast, the product of this invention using the low gel strength agar, 
eliminating the prior-art sensuous defect, can be smoothly melted in the 
mouth with good flavor release. In addition, by virtue of the gelatinizing 
force and shape-retention properties of the low gel strength agar, the 
melt-down resistance of the product can be improved. Furthermore, since 
the use of low gel strength agar can enhance over-run characteristics of 
the product, the product can be provided with shortness. Thus, crunch-type 
ice sherbet can be produced. 
Yogurt according to this invention contains the low gel strength agar, 
whose gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration, as a substitute for normal agar. For example, it has the 
following composition: 
______________________________________ 
Example 12: Yogurt 
(Prior-art 
(Product 1 of 
(Product 2 of 
(Constituents) 
Product) the Invention) 
the Invention) 
______________________________________ 
milk 98.0 parts 98.0 parts 98.0 parts 
granulated 10.0 parts 10.0 parts 10.0 parts 
sugar 
gelatin 0.4 part 0.3 part -- 
conventional 
0.2 part -- -- 
agar 
low gel -- 0.3 part 0.6 part 
strength agar 
starter 1.4 part 1.4 part 1.4 part 
______________________________________ 
In accordance with a recent trend of diversification of foods, there is a 
demand that hard-type yogurt, which is hardened by use of agar or gelatin, 
have a finer, more delicate texture. 
Agar and gelatin have been used as shape-retention agents for determining 
the texture of hard-type yogurt, because the solidity of agar does not 
considerably vary in relation to a temperature change (between a freezing 
temperature and a normal temperature, e.g. 30.degree. C. in the summer), 
the agar is not relatively hard at low concentration (0.4% or less) and 
flavor release is good, and the gelatin has good water-retention 
properties and a soft texture can be achieved. 
However, a softer texture is not obtained with conventional agar or 
gelatin. For example, if a texture is to be created with only use of 
gelatin, while the use concentration of agar is lowered or agar is not 
used, the temperature control in the manufacturing process becomes 
difficult because of the time-basis change of strength of gelatin and the 
low melting point of gelatin. Furthermore, the texture of product yogurt 
is not stabilized. 
By contrast, if the low gel strength agar is used as shape-retention agent, 
as in the Product 1 of Example 12, yogurt of a soft, creamy texture, which 
is free from the above problem, can be produced. A soft similar texture 
can be produced as a substitute for curd of yogurt. Thereby, the fatty 
constituent of yogurt can be reduced, and a dietary (low-calorie) yogurt 
can be obtained with the same texture as a conventional one. 
Further, like Product 2 of Example 12, the gelatin of conventional yogurt 
can be replaced with low gel strength agar, and it is not necessary to add 
two kinds of gelling agents in the manufacturing process. Besides, since 
the low gel strength agar has a coagulation point lower than that of 
conventional agar by 5.degree. to 10.degree. C., the culture temperature 
at which the starter is added can be lowered. Thereby, lacto bacilli can 
function more effectively. 
Soft adzuki-bean jelly according to this invention contains the low gel 
strength agar, whose gel strength is adjusted to 250 g/cm.sup.2 or below 
at 1.5% agar concentration. For example, it has the following composition: 
______________________________________ 
Example 13: Soft adzuki-bean jelly 
(Prior-art 
(Product 1 of 
(Product 2 of 
(Constituents) 
Product) the Invention) 
the Invention) 
______________________________________ 
sugar 40.00 parts 40.00 parts 40.00 parts 
adzuki-bean 
32.00 parts 32.00 parts 32.00 parts 
jam 
conventional 
0.35 part 0.20 part -- 
agar 
low gel -- 0.30 part 0.60 part 
strength agar 
arrowroot 0.30 part -- -- 
starch 
______________________________________ 
If the low gel strength agar is contained in soft adzuki-bean jelly, as in 
the product of the invention, precipitation of bean jam can be prevented. 
When a conventional soft adzuki-bean jelly of the prior-art product is 
subjected to secondary sterilization (retort sterilization, boil 
sterilization), bean jam is precipitated and separated. As a result, a 
transparent jelly layer is formed. Thus, in the prior art, a thickener 
such as arrowroot starch, carrageenan, tamarind, or locust is added for 
thickening, thereby preventing precipitation of bean jam. However, if such 
an additive is used, stickiness occurs and the flavor of bean jam is lost. 
Further, since the arrowroot starch ages with the passing of time, the 
texture of jelly changes. 
By contrast, if the low gel strength agar is used singly, as in the Product 
2 of Example 13, or in combination with conventional agar, as in the 
Product 1 of Example 13, the bean jam does not precipitate and a soft 
adzuki-bean jelly having good flavor release, which cannot be found in 
conventional products, can be obtained. 
A Japanese confectionery so called "Kingyoku" according to this invention 
contains the low gel strength agar whose gel strength is adjusted to 250 
g/cm.sup.2 or below at 1.5% agar concentration. For example, soft grape 
jelly has the following composition: 
______________________________________ 
Example 14: Soft grape jelly 
(Constituents) (Product of the Invention) 
______________________________________ 
low gel strength agar 
2 parts 
sugar 560 parts 
thick malt syrup 
170 parts 
wild vine juice 
340 parts 
water (including 
200 parts 
evaporation amount) 
______________________________________ 
In the prior art, in order to produce soft jelly with low gel strength, it 
is necessary to decrease the use concentration of agar. However, if the 
use concentration of conventional agar is lowered, water-removal amount 
increases. Thus, the produced jelly has a problem as goods to be sold. 
By contrast, if the low gel strength agar is used, as in the present 
invention, water removal does not occur even if the use concentration is 
low, and therefore novel soft jelly can be obtained. 
Gummy jelly according to this invention contains the low gel strength agar, 
whose gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration, as a substitute for gelatin. For example, it has the 
following composition: 
______________________________________ 
Example 15: Gummy jelly 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
sugar 35.00 parts 35.00 parts 
thick malt syrup 
20.00 parts 25.00 parts 
sorbitol 20.00 parts 20.00 parts 
fruit juice 5.00 parts 5.00 parts 
(1/5 condensation) 
gelatin 8.00 parts -- 
low gel strength agar 
-- 1.00 part 
locust -- 2.00 parts 
perfume 0.30 part 0.30 part 
coloring matter 0.05 part 0.05 part 
water 11.65 parts 11.65 parts 
______________________________________ 
There are following differences between prior-art gummy jelly and the gummy 
jelly of the present invention. Gelatin is used in the prior-art gummy 
jelly. Thus, the jelly melts when the temperature rises in the summer, and 
the texture varies depending on temperatures. By contrast, the product of 
the present invention using the agar has no such problems. 
Gelatin is a protein and has calorie, whereas the low gel strength agar is 
dietary fibers of a polysaccharide and is a non-calorie food. If the low 
gel strength agar is used, a food of a softer texture can be achieved, 
with no smell of animal protein like gelatin. 
Caramel according to this invention contains the low gel strength agar 
whose gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration. For example, it has the following composition: 
______________________________________ 
Example 16: Caramel 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
sugar 45.0 parts 45.0 parts 
thick malt syrup 
30.0 parts 30.0 parts 
sweetened condensed 
23.0 parts 23.0 parts 
milk 
butter 10.0 parts 10.0 parts 
caramel syrup 3.0 parts 3.0 parts 
low gel strength agar 
-- 0.6 part 
water 30.0 parts 30.0 parts 
finished product 
100 parts 100 parts 
______________________________________ 
The caramel of this invention containing a small amount of low gel strength 
agar, as compared to the prior-art product, does not easily adhere to the 
teeth and is not sticky. In addition, even in the summer, it does not 
soften. Further, if the concentration of the low gel strength agar is 
increased (e.g. about 5%) and the sugar content is decreased, a healthy 
caramel with vegetable fibers can be obtained. The same technique is 
applicable to chewing gum. 
Jam according to this invention contains the low gel strength agar whose 
gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration. For example, it has the following composition: 
______________________________________ 
Example 17: Jam 
(Constituents) (Product of the Invention) 
______________________________________ 
fruit juice 40.0 parts 
water 51.4 parts 
sugar 6.0 parts 
low gel strength agar 
2.0 parts 
citric acid 0.6 part 
______________________________________ 
A commercially available conventional jam, pectin jam, has stickiness, but 
the jam of this invention using the low gel strength agar has good flavor 
release and is not sticky. In addition, the freshness of contained fruits 
can be enjoyed. 
Peanut butter spread according to this invention contains the low gel 
strength agar whose gel strength is adjusted to 250 g/cm.sup.2 or below at 
1.5% agar concentration. For example, it has the following composition: 
______________________________________ 
Example 17B: Peanut butter spread 
(Constituents) (Product of the Invention) 
______________________________________ 
low gel strength agar 
1.0 part 
vegetable fat and oils 
30.0 parts 
corn syrup solid 10.0 parts 
skim milk powder 5.0 parts 
peanut butter 5.0 parts 
emulsifier 0.6 part 
salt 0.4 part 
water 48.0 parts 
______________________________________ 
The peanut butter spread of this invention using the low gel strength agar 
has good flavor release and makes smooth texture. 
Honey spread according to this invention contains the low gel strength agar 
whose gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration. For example, it has the following composition: 
______________________________________ 
Example 18: Honey spread 
(Constituents) (Product of the Invention) 
______________________________________ 
low gel strength agar 
2 parts 
honey 78 parts 
water 20 parts 
______________________________________ 
The honey spread according to this invention contains low gel strength 
agar, and it is a margarine-like spread with no webbing properties. 
Sauce according to this invention contains the low gel strength agar, whose 
gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration, as a substitute for corn starch. For example, it has the 
following composition: 
______________________________________ 
Example 19: Sauce 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
vegetable extract paste 
20.0 parts 20.0 parts 
sugar 30.0 parts 30.0 parts 
salt 5.0 parts 5.0 parts 
caramel 0.5 part 0.5 part 
vinegar 15.0 parts 15.0 parts 
chemical seasoning 
0.1 part 0.1 part 
spice 1.0 part 1.0 part 
corn starch 1.0 part -- 
low gel strength agar 
-- 1.0 part 
water 27.4 parts 27.4 parts 
______________________________________ 
Recently, brown Worcestershire sauces which are generally called "sauce" in 
Japan include not only conventional Worcestershire sauce, middle-thick 
sauce, and thick sauce, but also various sauces for, "okonomiyaki" (a kind 
of Japanese pancake). The tastes and texture are widely varied in 
accordance with purposes of use. 
In general, starches such as corn starch is used to make sauces dense, and 
an additive of tamarind gum, etc. is used as thickening agent. The starch, 
however, causes the texture to change due to time-based separation or 
aging, and it is susceptible to microorganismal enzyme decomposition. 
Further, the use of thickening agent causes webbing. In particular, in the 
case of thick sauce, thixotropic properties are not exhibited. 
By contrast, if the low gel strength agar is used, as in the present 
invention, special textures can be given to various sauces classified 
according to purposes of use. 
Japanese sauces according to this invention include sauces for fish and 
shellfish, sauces for meat products and sauces for confectionery. For 
example, a sauce for meat balls contains the low gel strength agar, whose 
gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration, as a substitute for dogtooth violet starch. For example, it 
has the following composition: 
______________________________________ 
Example 20: Sauce for meat balls 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
soy sauce 20 parts 20 parts 
water 29 parts 34 parts 
sugar 30 parts 30 parts 
dogtooth violet starch 
6 parts -- 
thick malt syrup 
9 parts 9 parts 
"mirin" (seasoning 
6 parts 6 parts 
sweet sake) 
low gel strength agar 
-- 1 part 
______________________________________ 
If dogtooth violet starch is used, as in the prior-art product, the starch 
ages and becomes "crumbly" gradually. 
By contrast, if the low gel strength agar is used, as in the present 
invention, the sauce does not age and has good adhesion to meat balls. In 
addition, the low gel strength agar contributes to flavor release of soy 
sauce. 
Brown sauce according to this invention has following composition: 
______________________________________ 
Example 20B: Brown sauce 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
wheat flour 1.6 parts -- 
water 59.4 parts 60.5 parts 
beef 15.0 parts 15.0 parts 
poultry skin 5.0 parts 5.0 parts 
bacon 1.0 part 1.0 part 
onion 2.0 parts 2.0 parts 
carrot 1.0 part 1.0 part 
tomato 15.0 parts 15.0 parts 
thyme, laurel optimum optimum 
low gel strength agar 
-- 0.5 part 
______________________________________ 
Brown sauce according to this invention improve texture and has good flavor 
release. 
Sauce for "yakitori" or Japanese grilled chicken according to this 
invention contains the low gel strength agar, whose gel strength is 
adjusted to 250 g/cm.sup.2 or below at 1.5% agar concentration, as a 
substitute for dogtooth violet starch. For example, it has the following 
composition: 
______________________________________ 
Example 21: Sauce for Japanese grilled chicken 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
soy sauce 40 parts 40 parts 
sugar 10 parts 10 parts 
sorbitol 8 parts 8 parts 
"mirin" (seasoning 
7 parts 7 parts 
sweet sake) 
water 31 parts 32 parts 
dogtooth violet starch 
4 parts 2 parts 
low gel strength agar 
-- 1 part 
______________________________________ 
Sauce for Japanese grilled chicken needs to have good adhesion and 
stickiness on meat, when it is grilled after dipped in sauce, and also 
needs to be free from time-basis change. 
Regarding this, the prior-art product contains starch. Thus, sauce is 
easily removed when the chicken is grilled after it is dipped in the 
sauce, and also the sauce is easily scorched. Further, when the sauce is 
marketed in a packed state, the starch in the sauce ages with the passing 
of time, resulting in water removal. 
By contrast, the product of the present invention using the low gel 
strength agar has good flavor release and good adhesion on the meat. 
Pizza sauce according to this invention has the following composition: 
______________________________________ 
Example 21B: Pizza sauce 
(Constituents) (Product of the Invention) 
______________________________________ 
onion 12.5 parts 
olive oil 3.8 parts 
garlic 2.5 parts 
boiled tomato 63.7 parts 
tomato paste 14.0 parts 
oregano, basil, laurel 
optimum 
sugar 3.0 parts 
low gel strength agar 
0.5 part 
______________________________________ 
Pizza sauce according to this invention can spread easily and not drip 
down. 
Noodles according to this invention contain the low gel strength agar, 
whose gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration. For example, cooled noodles have the following composition: 
______________________________________ 
Example 22: Cooled noodles 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
wheat flour 75.0 parts 75.0 parts 
brine powder 0.7 part 0.4 part 
albumen powder 0.5 part 0.5 part 
salt 1.0 part 0.5 part 
water 22.8 parts 22.5 parts 
low gel strength agar 
-- 1.0 part 
coloring matter -- 0.1 part 
______________________________________ 
The noodles according to this invention contain the low gel strength agar, 
and therefore the noodles have more "resiliency" and "smoothness" than the 
prior-art product. In particular, since the cooled noodles match the 
gelatinizing force of agar, texture improvement effect is great. In 
addition, since the amount of brine can be reduced, healthy cooled noodle 
is obtained. 
A similar example is "cupped" (packed in a cup) uncooked Chinese noodles, 
by which boiled noodles can be preserved for a long time. The "cupped" 
uncooked Chinese noodles according to this invention contain the low gel 
strength agar whose gel strength is adjusted to 250 g/cm.sup.2 or below at 
1.5% agar concentration. For example, the noodles have the following 
composition: 
______________________________________ 
Example 23: "Cupped" uncooked Chinese noodles 
(Constituents) (Product of the Invention) 
______________________________________ 
wheat flour 73.0 parts 
brine powder 0.1 part 
albumen powder 1.0 part 
salt 0.5 part 
water 19.3 parts 
low gel strength agar 
2.0 parts 
coloring matter 0.1 part 
citric acid solution 5.0 parts 
______________________________________ 
Recently, in the industry of precooked Chinese noodles, uncooked noodles in 
the "cupped" condition have been gradually marketed, since consumers 
prefer "uncooked" noodles to "dried" noodles. This trend began with "udon" 
noodles and "soba" noodles (both Japanese noodles), and now uncooked 
Chinese noodles have been sold. Although the texture of uncooked "udon" 
and "soba" are satisfactory, there is much to be desired in the uncooked 
Chinese noodles. 
The reason is that in order to keep microorganismal stability, the "soba" 
noodles and Chinese noodles are processed with acidifier, such as citric 
acid and phytin acid, to the acid side (about pH4) for long-time 
preservation. 
Specifically, in the case of "udon" noodles whose "resiliency" is obtained 
by salt and gluten in wheat flour, or in the case of "soba" noodles having 
texture of only buckwheat flour and wheat flour, there is not so much 
variation in texture even if these noodles are processed to the acid pH 
side by citric acid, etc. However, in the case of Chinese noodles, the 
"resiliency", the color (yellow) and flavor are created by the reaction 
between alkali side brine and wheat flour. Thus, if the Chinese noodles 
are processed to the acid side, the system of needles is damaged and 
rendered "crumbly". 
By contrast, if the low gel strength agar is used, as in the present 
invention, good result is obtained. Regarding the composition of Example 
23, a small amount of brine was added to wheat flour for the purpose of 
flavoring. Then, the pH of the resultant was adjusted by citric acid 
solution. After the noodles were boiled, the adhesion between noodles was 
prevented by using oil, and subjected to secondary sterilization. 
The thus obtained "cupped" uncooked Chinese noodles according to this 
invention have less "crumbly" texture than the prior-art product, and 
"boiling expansion" (expansion of noodles during boiling) is also less 
than the prior-art product. The texture-improved noodles using the low gel 
strength agar are applicable not only to Chinese noodles (including 
steamed noodles for "chow mein"), but also to "udon", "soba", fine 
noodles, spaghetti, etc. 
Bread according to this invention contains the low gel strength agar whose 
gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration. For example, it has the following composition: 
______________________________________ 
Example 24: Bread 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
strong wheat flour 
53.0 parts 53.0 parts 
yeast 1.8 parts 1.8 parts 
high-grade white sugar 
3.8 parts 3.7 parts 
salt 0.8 part 0.8 part 
yolk and albumen 
6.3 parts 6.3 parts 
margarine 3.7 parts 3.7 parts 
water 30.7 parts 29.7 parts 
low gel strength agar 
-- 1.0 part 
______________________________________ 
Since the low gel strength agar is used in the bread of the invention, the 
bread is softer than the prior-art product and is less aged. A variation 
between products in the manufacturing process can be reduced, and bread 
can be stably manufactured. 
Icing according to this invention contains the low gel strength agar whose 
gel strength is adjusted to 250 g/cm.sup.2 or below at 1.5% agar 
concentration. For example, it has the following composition: 
______________________________________ 
Example 24B: Icing 
(Constituents) (Product of the Invention) 
______________________________________ 
low gel strength agar 
0.6 part 
Emulsifier 0.4 part 
Starch 0.8 part 
Sucrose, granulated 15.0 parts 
Icing sugar 73.0 parts 
Water 10.0 parts 
______________________________________ 
Icing of this invention using the low gel strength agar has good solubility 
and easily boil down. It has good water-retaining and shape-retention 
properties. 
Rice according to this invention contains, as vegetable fibers, the low gel 
strength agar whose gel strength is adjusted to 250 g/cm.sup.2 or below at 
1.5% agar concentration. For example, the following amount of additive is 
mixed in ordinary rice: 
______________________________________ 
Example 25: Rice 
(Constituents) (Product of the Invention) 
______________________________________ 
rice 1.8 liters 
low gel strength agar 
3.0 g 
______________________________________ 
If the low gel strength agar is added, as in the present invention, the 
rice has good gloss and stickiness. This advantage is greater with older 
rice. Thus, a recent demand for high-quality rice can be satisfied. 
If a coating of low gel strength agar is applied to "wash less" rice 
developed to simplify washing of rice before cooking, time-basis 
degradation of rice can be prevented. This advantage is obtained by making 
use of the feature of the low gel strength agar in which it has low 
viscosity and can be dissolved at high concentration. 
A dietary fiber-containing beverage according to this invention contains, 
as dietary fibers, the low gel strength agar whose gel strength is 
adjusted to 250 g/cm.sup.2 or Below at 1.5% agar concentration. For 
example, the beverage has the following composition: 
______________________________________ 
Example 26: Dietary fiber-containing beverage 
(Constituents) (Product of the Invention) 
______________________________________ 
low gel strength agar 
2.0 parts 
liquid sugar 8.0 parts 
fruit juice 20.0 parts 
perfume 0.5 part 
water 69.0 parts 
acidifier 0.5 part 
______________________________________ 
Agar contains a largest amount of dietary fibers of all foods. If agar is 
contained in a beverage, dietary fibers can be taken in only by drinking 
the beverage. However, since conventional agar has a strong gelatinizing 
force, it must be used at a concentration of 0.1% or less in order to 
prevent gelatinization. This concentration is very low. Thus, a beverage 
with such a low agar concentration cannot be said to have sufficient 
dietary fibers. 
By contrast, even if a large amount of low gel strength agar is contained, 
as in the present invention, gelatinization does not occur and a beverage 
with sufficient dietary fibers can be achieved. In addition, by adjusting 
the gel strength of the low gel strength agar used in the beverage, 
various types of beverages (from "nectar" to "light" beverages) with a 
wide rang of textures can be achieved. In particular, light and non-sticky 
texture peculiar to agar can be achieved. 
Japanese rice cakes according to the invention include "kashiwa-mochi" 
(rice cake wrapped in an oak leaf), "daifuku-mochi" (rice cake stuffed 
with bean jam), "sakura-mochi", "suama", "yubeshi", "dango", "gyuhi", cut 
rice cakes. The rice cake according to this invention contains the low gel 
strength agar whose gel strength is adjusted to 250 g/cm.sup.2 or below at 
1.5% agar concentration. For example, "kashiwa-mochi" has the following 
composition: 
______________________________________ 
Example 2.7: "kashiwa-mochi" 
(Prior-art (Product of the 
(Constituents) Product) Invention) 
______________________________________ 
quality rice flour 
54.0 parts 52.5 parts 
salt 0.3 part 0.3 part 
dogtooth violet starch 
2.7 parts 2.7 parts 
hot water (60.degree. C.) 
43.0 parts 43.0 parts 
low gel strength agar 
-- 1.5 part 
______________________________________ 
Conventional "kashiwa-mochi" contains mainly quality rice flour. If the 
"kashiwa-mochi" is prepared by steaming and kneading according to the 
above recipe of the prior-art product, it ages easily and its texture 
varies easily. 
By contrast, the "kashiwa-mochi" of this invention containing the low gel 
strength agar does not easily age, and also its texture does not easily 
change. 
The low gel strength agar may also be contained in other rice cakes such as 
"shoyo-manju", "sake-manju", "keiyo-manju", "kuzu-manju", "mushi-manju", 
"Chinese-manju", "oyaki", "uiro", and the same aging-prevention effect can 
be obtained. 
Foods using the low gel strength agar of the present invention are not 
limited to the above examples. The gel strength of the low gel strength 
agar used in the present invention is lowered in advance by acid and heat, 
and then it is contained in foods. However, alternatively, a normal 
strength agar may be contained in foods in advance, and in the foods 
manufacturing process the normal agar may be processed by acid and heated, 
so that the gel strength of the agar may lower as well as that of the low 
gel strength agar as mentioned above. The low gel strength agar of the 
invention includes such agar. 
Conventionally, cosmetics such as milky lotion, cream, shampoo, pack and 
tooth powder contain, as thickening agent, tragacanth gum, karaya gum, 
pectin, sodium alginate, carrageenan, CMC, MC, PVP, etc. 
Recently, there is a demand for "non-color", "non-perfume" cosmetics, and 
natural materials are used for cosmetics. For example, there is an attempt 
to use agar extracted from seaweed as thickening agent. The reason for 
this is that agar contains effective components such as minerals and it is 
thought to become more natural material for cosmetics. 
However, conventional agar has a strong gelatinizing force, as stated 
above. Thus, if it is used at high concentration, fluidity is 
insufficient. When it is actually contained in cosmetics, it is difficult 
to maintain the liquid- or cream-phase. If the conventional agar is used 
at low concentration in order to avoid this, the agar content decreases 
and the functions (thickening properties, permeability, etc.) peculiar to 
agar cannot be exhibited. The low gel strength agar of the present 
invention has no such problems, and it can be contained in cosmetics with 
good advantages expected. Examples of the cosmetics according to this 
invention will now be described. 
In Example 28, 0.5 part of low gel strength agar is contained in 100 parts 
of lotion. 
______________________________________ 
Example 28: Lotion 
______________________________________ 
low gel strength agar 0.5 part 
ethanol 5 parts 
glycerine 5 parts 
lemon extract 2 parts 
water 87.5 parts 
(total) (100 parts) 
______________________________________ 
The lotion obtained by this composition is superior to lotion containing 
conventional thickening agent, in advantages of providing the skin with 
moisture, smoothing the skin, and cleaning the skin. 
In Example 29, 3 parts of low gel strength agar is contained in 100 parts 
of a packing agent. 
______________________________________ 
Example 29: Packing agent 
______________________________________ 
low gel strength agar 
.sup. 3 parts 
glycerine .sup. 5 parts 
ethanol .sup. 10 parts 
perfume suitable amount 
antiseptic suitable amount 
water .sup. 82 parts 
(total) (100 parts) 
______________________________________ 
The packing agent obtained by this composition is superior to a packing 
agent containing conventional thickening agent, in advantages of providing 
the skin with moisture, smoothing the skin, and cleaning the skin. 
In Example 30, 1 part of low gel strength agar is contained in 100 parts of 
shampoo. 
______________________________________ 
Example 30: Shampoo 
______________________________________ 
low gel strength agar .sup. 1 part 
lauryl sulfate triethanolamine 
.sup. 15 parts 
lauryl sulfate diethanolamide 
.sup. 2 parts 
perfume suitable amount 
coloring matter suitable amount 
water .sup. 82 parts 
(total) (100 parts) 
______________________________________ 
The shampoo obtained by this composition is superior to shampoo containing 
conventional thickening agent, in advantages of providing the skin with 
moisture, smoothing the skin, and cleaning the skin. 
The cosmetics of the present invention are not limited to the above 
examples, and are applicable to creams, tooth powders, etc. In addition, 
the concentration of the used low gel strength agar is not limited to the 
values shown in the examples.