JP3522952B2 - Food ingredients - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food ingredient comprising a mixed system of a plurality of types of polysaccharides, which has a complex structure similar to that of a gelled product due to sol-gel transition of completely dissolved polysaccharides by reconstitution with hot water or reconstitution with water. The present invention relates to a food ingredient that can obtain a good texture.

[0002]

2. Description of the Related Art In recent years, demands for food have become diversified, and various textures have been required. In fact, many foods use a combination of characteristics such as a soft texture, a hard texture, a sticky texture, and a brittle texture according to various tastes of consumers. Jelly-like substances made with, for example, a paste, are generally commercialized as gels of uniform hardness that require dissolution in water. Therefore, each jelly can be hard or soft. But the individual jelly
Commercialized as having a single continuous texture. It is possible to add non-uniform gels by adding ingredients with different textures to the jelly liquid, but the gel as a whole has a single texture.

For example, there is a method in which the finished jelly is freeze-denatured to impart a pulp-like texture, but this is a rare case. Further, the present applicant has previously proposed a food ingredient in which the gelling agent is dried and is ready for food by reconstitution with water or hot water (Japanese Patent Application No. 2-
33707, Japanese Patent Application No. 3-348087, etc.).

[0004]

The present invention is disclosed in Japanese Patent Application No.
It was made by paying attention to the difference in texture between the inside and outside of the food ingredient when the food ingredient proposed in No. 348087 was rehydrated or rehydrated under specific conditions. Without providing a swollen component and a gelled jelly component to produce a subtle difference in texture inside, it is an object to provide a food ingredient that can obtain a smooth and firm jellyfish-like texture. I am trying.

[0005]

Means for Solving the Problems The food ingredient according to the present invention comprises a dry matter composed of a plurality of polysaccharides containing a component which undergoes a sol-gel transition due to temperature change in water, and a part of the dry matter component is dissolved in hot water. Absorbs water without swelling and the rest dissolves, but the dissolved component does not substantially elute. It is characterized in that it is in the state of being.

The food ingredient according to the present invention also comprises a first polysaccharide which undergoes a sol-gel transition in water due to a temperature change, and a second polysaccharide which forms a gel when it is dissolved together with the first polysaccharide. After immersing a dry matter consisting of multiple types of polysaccharides including saccharides in hot water, swelling by absorbing water without dissolving a part of the dry matter component and dissolving the rest and the dissolved component not substantially eluting It is characterized in that it is in a state in which a swollen material component swollen by absorbing water and swollen with water and a jelly component which forms a complex by gelling due to sol-gel transition are mixed. In the present invention, further, the plurality of types of polysaccharides include a heat-resistant third polysaccharide that does not dissolve in the hot water and swells by absorbing water, and at least a part of the swollen component is the third polysaccharide. It is characterized by being composed of sugars.

The food ingredient according to the present invention also comprises at least one polysaccharide selected from carrageenan, furceleran, starch, gellan gum, sodium alginate, LM pectin and agar, and glucomannan, locust bean gum, tara gum, After heating and dissolving at least one polysaccharide selected from xanthan gum, guar gum, silium seed gum, and tamarind gum, the mixture is cooled and coagulated, and the dried product obtained by freezing and drying after adjusting to a predetermined shape is hot water. After returning, by squeezing with cold water, the jelly component gelled by sol-gel transition and the swollen product component whose water absorption capacity gradually decreased from the outside to the inside were mixed to restore the jellyfish-like texture. Characterize.

The food ingredient according to the present invention further contains a swollen component whose water absorption capacity gradually decreases from the outside to the inside and a jelly component gelled by sol-gel transition by immersing in cold water after reconstitution with hot water. Which is a dried product which has a jellyfish-like texture when restored to a frozen state, and which contains at least one polysaccharide selected from carrageenan, furceleran, starch, gellan gum, sodium alginate, LM pectin, and agar, and glucomannan. , Locust bean gum, tara gum, xanthan gum, guar gum, silium seed gum, tamarind gum, and a mixed system with at least one polysaccharide.

The food ingredient according to the present invention also comprises at least one polysaccharide selected from carrageenan, furceleran, starch, gellan gum, sodium alginate, LM pectin and agar, and glucomannan, locust bean gum, tara gum, Xanthan gum, guar gum, silium seed gum, and at least one polysaccharide selected from tamarind gum are heated and dissolved, and then cooled and solidified, and the dried product obtained by freezing and drying after adjusting to a predetermined shape is absorbed by water. It is characterized in that a jellyfish-like texture is imparted by reconstitution with water so that the magnification can be suppressed within a predetermined range.

The food ingredient according to the present invention is a dry product which has a jellyfish-like texture upon reconstitution with water so that the water absorption capacity is suppressed within a predetermined range, and includes carrageenan, furceleran, starch, gellan gum, At least one polysaccharide selected from sodium alginate, LM pectin, and agar, and at least one polysaccharide selected from glucomannan, locust bean gum, tara gum, xanthan gum, guar gum, silium seed gum, and tamarind gum. And a mixed system with.

The food ingredients according to the present invention can give different textures as ingredients such as salads, seasonings and delicacies depending on the combination of the polysaccharide raw materials and the conditions of reconstitution with hot water or reconstitution with water. The first polysaccharide used in the present invention is a gelling agent that exhibits a sol-gel transition due to a temperature change, and is selected from carrageenan, furceleran, starch, gellan gum, sodium alginate, LM pectin, and agar. The second polysaccharide is soluble in water but does not undergo sol-gel transition by itself and is mainly used as a thickener. It is selected from glucomannan, locust bean gum, guar gum, xanthan gum, silium seed gum and tamarind gum. One kind is used. In addition, as a heat-resistant third polysaccharide that does not dissolve in hot water and absorbs and swells, glucomannan, gellan gum, LM pectin, sodium alginate, and other alkaline reaction products (typically calcium reaction products) and curdlan Heated products can be combined.

When the dry matter composed of the mixed system of the above-mentioned first and second polysaccharides or the mixed system containing the third polysaccharide therein is immersed in hot water for a short time and soaked in cold water, the first A part of sugars can be gelated by sol-gel transition. At this time, the remaining first polysaccharide can be kept in a state in which it swells by water absorption but does not undergo sol-gel transition depending on the temperature of hot water and the time of immersion in this. Also, the second polysaccharide for imparting elasticity and viscosity dissolves together with the above-mentioned first polysaccharide, but if the time of soaking in hot water is set to an extremely short time, the dissolved component becomes a swelling structure. It is possible to stay inside the product and return it to a place where it does not dissolve in water, and gel in a non-uniform water absorption state. Among the dissolved components, a combination of carrageenan and glucomannan, carrageenan and locust bean gum, etc., in addition to a component that gels alone, forms a complex to rapidly and uniformly perform a gelling reaction. Therefore, the ingredients that have been reconstituted with cold water are composed of the swollen material component of the first polysaccharide that did not undergo sol-gel transition (including the swollen material component of the third polysaccharide) and the gelled jelly component. In the mixed state, elasticity and viscosity are imparted by the second polysaccharide, and a unique jellyfish-like texture with smoothness and elasticity is exhibited.

If the first polysaccharide to be used is a plurality of kinds, the transition temperatures are different from each other, so that only a part thereof can be sol-ized by the temperature of hot water. Even if only one kind of the first polysaccharide is used, only a part of the first polysaccharide can be sol-formed and gelled again depending on the temperature of hot water and the time of immersion in the hot water. Specifically, if the raw materials used in the present invention are classified according to the melting temperature, there are calcium reaction products such as gellan gum, sodium alginate, and LM pectin and agar as polysaccharides that do not dissolve at 80 ° C., and other polysaccharides are 8
Melts below 0 ° C. For example, in the case of a mixed dry product using carrageenan, agar, xanthan gum and glucomannan as typical raw materials, for example, after soaking in hot water of 80 ° C or higher for 0.5 to 2 minutes, preferably with cold water of 10 ° C or lower. By squeezing, the part that is swelled by water absorption but is not a homogeneous gel and the part that is homogeneous and transparent gel are mixed, in other words, the water absorption ratio gradually decreases from the outside to the inside of the ingredient. The jellyfish-like texture with elasticity and elasticity can be obtained.

It is preferable that the hot water return time does not exceed 2 minutes. If it exceeds 2 minutes, the components such as the dissolved thickener will dissolve out, and even if it is subsequently squeezed with cold water, the surface becomes sticky and the ingredients tend to harden into a dumpling shape, which makes it unusable as a salad ingredient. In addition, the entire ingredient becomes a homogeneous and transparent gel, which gives it an elastic and firm texture.

When the food ingredient of the present invention is reconstituted with water, the return ratio (water absorption ratio) changes slowly over time. When water is rehydrated for a long time, the ingredients swell but are not gelled more than the gelation in the step of drying.
In the case of this reconstitution with water, if the water absorption capacity is reduced to about 30 times within 3 hours (for example, within 3 hours at 10 ° C, within 1 hour at 20 ° C), the elasticity when reconstituted with hot water can be obtained. You can get a jellyfish-like texture that is firm but crunchy.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a manufacturing process of a food ingredient according to an embodiment of the present invention. Two types of polysaccharides are used as main raw materials. The first polysaccharide is a paste which undergoes a gel-sol transition in water due to temperature change, and is a paste selected from at least one selected from carrageenan, furceleran, starch, gellan gum, sodium alginate, LM pectin, and agar. . The second polysaccharide does not undergo such a sol-gel transition and is a paste selected from at least one selected from glucomannan, locust bean gum, tara gum, xanthan gum, guar gum, silium seed gum and tamarind gum. Further, if necessary, as a third polysaccharide having heat resistance,
An alkaline reaction product (typically a calcium reaction product) such as glucomannan, gellan gum, LM pectin, and sodium alginate, or a heated curdlan product is used.

These polysaccharide raw materials are first melted by heating (S
1) If necessary, the solution is filtered and then cooled and solidified (S2). The obtained solidified product is cut into a molded product having a predetermined shape and size suitable as a food ingredient, and if necessary, a cut is made in this molded product (S3). Then, the obtained molded body is frozen (S4), melted and dehydrated (S5), and dried (S6). From the above, a food ingredient comprising a dry matter is obtained.

2 to 4 show specific examples of shape changes obtained in steps S3 to S6 of FIG. FIG. 2 shows an example in which a plate-shaped molded body 21 is processed, cuts 22 are made in this, and freeze-dried. In FIG. 3, a cylindrical molded body 31 is processed,
This is an example in which a notch 32 is placed around it and freeze-dried. In FIG. 4 (a), when a spiral cut 42 is made in a cylindrical molded body 41, in FIG. 4 (b), a cut 52 is made alternately from both sides in a plate-shaped or cylindrical molded body 51. This is the case. By such processing, it has an appropriate shape that is preferable when it is used as it is as an ingredient such as salad,
In addition, a material having a large surface area and improved recovery can be obtained.

[0019]

EXAMPLE A specific example will be described. By the manufacturing process described above, a dry material for a salad material having a composition of 1 to 2 mm and a length of several cm shown in Table 1 below was prepared.

[0020]

[Table 1]

[0021] The dry matter is reconstituted with hot water under some conditions,
FIG. 5 shows the result of measurement of the return ratio (water absorption ratio) when the product was soaked with cold water at 10 ° C. or lower. A, B, C in the figure
Are preferred embodiments, 100 ° C., 90 ° C.,
Hot water at 80 ° C. was used for 0.5 minutes, 1 minute, and 2 minutes, respectively, and then cold water was applied. Under these conditions, a food ingredient having a transparent feel, a smooth outside, and a stiff texture at the center, that is, a jellyfish-like texture having a different texture between the outside and the inside was obtained. In FIG. 5, D and E are 10 respectively.
The conditions are 0 ° C, 1.5 minutes, 80 ° C, and 6 minutes for reconstitution in hot water. These ingredients are often melted out, the materials are likely to stick to each other to form a lump, and the entire gel becomes a transparent gel. A
The texture was less elastic and firm compared to ~ C.

More specifically, in the case of reconstitution with hot water at 80 ° C., a good jellyfish-like texture was obtained within a range of 2 to 5 minutes, and
In the case of 0 ° C, it takes 1 to 2 minutes, and in the case of 100 ° C, it is 0.5 ~.
Similarly, a good jellyfish texture was obtained in 1 minute. The range of the water absorption capacity under these preferable returning conditions was approximately the range shown by the dotted line in FIG. 5 ( 20 times or more and less than 40 times ). When the temperature of the actual hot water reconstitution is 80 ° C. or higher, a preferable elastic texture can be obtained in a reconstitution time of 0.5 to 2 minutes.

FIG. 7 (a) is a micrograph of the structure when the dry matter of the example was dissolved and gelled, and the whole is a fine mesh gel. FIG. 7 (c) shows the case of rehydration with water for 10 minutes, and the part is swollen with some "su". Fig. 7 (b) is a texture of the outer peripheral portion of the ingredient returned under the conditions of Example C above, in which the gelled jelly component was finely dispersed in the swollen material, and Fig. 7 (a)
It has a slightly coarser mesh structure compared to. In addition, a small amount of tissue similar to the state of FIG. 7 (c) remains in the central part, and the difference between the outer peripheral part and the central part is a subtle texture that is not found in conventional single-textured jelly foods. Is one of the factors that give.

A texture test was carried out by 20 panelists on the return material of Examples A to C and Comparative Examples D and E shown in FIG. The results are shown in Table 2 below. The number is the number of people who determined the texture of each texture item to be “present”.

[0025]

[Table 2]

FIG. 6 shows data of water absorption capacity when the above salad-like ingredient was reconstituted with water. In the case of reconstitution with water, elasticity when reconstituted with hot water is not obtained, but by setting the reconstitution time to within 1 hour and suppressing the water absorption capacity to about 30 times,
It was possible to obtain a jellyfish-like texture that was firm and firm throughout.

[0027]

As described above, according to the present invention, a subtle difference in texture between the outside and the inside when rehydrated or rehydrated gives a smooth and firm jellyfish-like texture. It is possible to provide a food ingredient that can be obtained.

[Brief description of drawings]

FIG. 1 shows a manufacturing process of a dry matter according to an embodiment of the present invention.

FIG. 2 shows an example of the shape of the dry matter of the same embodiment.

FIG. 3 shows another example of the shape of the dry matter of the same embodiment.

FIG. 4 shows another example of the shape of the dry matter of the same embodiment.

FIG. 5 shows a change in water absorption ratio due to reconstitution of the dried product in the same example.

FIG. 6 shows a change in water absorption ratio due to reconstitution of the dry matter in the same example.

FIG. 7 is micrographs showing the structures of the dried product of the same example when it was returned under various conditions.

Continuation of the front page (56) Reference JP-A-5-153919 (JP, A) JP-A-4-207174 (JP, A) JP-A-62-259550 (JP, A) JP-A-1-132345 (JP , A) JP-A-6-165642 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/04-1/09

Claims (7)

(57) [Claims] 1. A dry matter comprising a plurality of polysaccharides containing a component which undergoes a sol-gel transition in water due to a temperature change, swells by absorbing water without solubilizing a part of the dry matter component but dissolving the rest. A food ingredient characterized by being soaked in cold water for a period of time during which the dissolved component is not substantially eluted, so that the swollen product component swollen with water and the jelly component gelled by the sol-gel transition are mixed. 2. A plurality of types of polysaccharides, including a first polysaccharide that undergoes a sol-gel transition in water due to a temperature change, and a second polysaccharide that forms a gel by forming a complex when dissolved with the first polysaccharide. After immersing the dry matter consisting of in hot water for swelling without absorbing some of the dry matter component and swelling, and for the rest to dissolve and for the dissolved components not to substantially elute, immerse in dry water and swell with water absorption A food ingredient, characterized in that the swollen product component and the jelly component that partially gels due to sol-gel transition to form a complex are mixed. 3. The plurality of types of polysaccharides include a heat-resistant third polysaccharide that does not dissolve in the hot water and swells due to water absorption, and at least a part of the swollen material component is the third polysaccharide. The food ingredient according to claim 1 or 2 which consists of
Material . 4. Carrageenan, furceleran, starch,
Gellan gum, sodium alginate, LM pectin,
After heating and dissolving at least one polysaccharide selected from agar and glucomannan, locust bean gum, tara gum, xanthan gum, guar gum, silium seed gum, at least one polysaccharide selected from tamarind gum The sol-gel transition with the swelling substance component whose water absorption capacity gradually decreased from the outside to the inside by cooling and coagulating, adjusting to a predetermined shape, freezing and drying, and then drying the dried product A food ingredient characterized by being restored to a state of being mixed with the gelled jelly component by adding a jellyfish-like texture. 5. After reconstitution with hot water, by squeezing with cold water, the swelling substance component whose water absorption capacity gradually decreases from the outside to the inside and the jelly component gelled by the sol-gel transition are returned to a mixed state and jellyfish-like. A dry matter that will have a texture, and is at least one polysaccharide selected from carrageenan, furceleran, starch, gellan gum, sodium alginate, LM pectin, and agar, and glucomannan, locust bean gum, tara gum, xanthan gum. , A guar gum, silium seed gum, tamarind gum, and a mixed system of at least one kind of polysaccharide selected from the food ingredients. 6. Carrageenan, furceleran, starch,
Gellan gum, sodium alginate, LM pectin,
After heating and dissolving at least one polysaccharide selected from agar and glucomannan, locust bean gum, tara gum, xanthan gum, guar gum, silium seed gum, at least one polysaccharide selected from tamarind gum , A food product characterized by having a jellyfish-like texture by reconstitution with water so that the dry matter obtained by freezing and drying after being cooled and coagulated and adjusted to a predetermined shape is suppressed within a predetermined range Ingredients. 7. A dry product which has a jellyfish-like texture when reconstituted with water so that the water absorption capacity can be suppressed to 20 times or more and less than 40 times , and includes carrageenan, furceleran, starch, gellan gum, sodium alginate, and LM pectin. , A mixture of at least one polysaccharide selected from agar and at least one polysaccharide selected from glucomannan, locust bean gum, tara gum, xanthan gum, guar gum, silium seed gum, tamarind gum A food ingredient characterized by being