JP4775809B2 - Method for preparing hydrogel component-containing composition and use thereof - Google Patents

Description

  The present invention relates to a method for preparing a hydrogel component-containing composition using sugar beet pectin as a raw material, and a hydrogel component-containing composition obtained by the method. The present invention also relates to the application of the hydrogel component-containing composition to foods and other products, particularly to foods as fat and oil substitutes, and uses as a water retaining material and water absorbing material.

  Due to the recent westernization of food culture, seasonings and foods containing a large amount of oils and fats such as mayonnaise, dressing and margarine have become indispensable in the Japanese diet. On the other hand, with the increase of so-called lifestyle-related diseases such as obesity, hyperlipidemia, diabetes and hypertension, consumer health orientation is also increasing, and there is a demand for suppressing fat intake and reducing calorie intake. Is growing. For this reason, also about said fat-containing food, it is calculated | required that the reduction | decrease of a lipid amount and calorie reduction should be aimed at using the raw material (oil substitute) which replaces fat. Such fat and oil substitutes not only reduce the amount of fat and calories, but also can express a smooth texture unique to fats and oils without significantly impairing the body feeling inherent in fat-containing foods. is necessary.

  In order to find such an oil and fat substitute, research has been widely conducted conventionally. For example, a method of using a composite of fine cellulose and a galactomannan degradation product as an oil and fat substitute (see, for example, Patent Document 1), in an aqueous medium A method for producing a low-fat food using a fragmented starch hydrolyzate that forms a particle gel in JP, for example, see Patent Document 2, and a fat comprising curdlan, starch, and a starch-decomposed product as fat-reducing raw materials Reduced foods (see, for example, Patent Document 3) have been proposed.

  In recent years, polymer materials called water-absorbing polymers have been used as sanitary materials such as paper diapers and sanitary napkins for the purpose of absorbing urine, blood, body fluids, etc. Various water-absorbing polymers are widely used also in the fields of materials, foods, and medicines for the purpose of water absorption, moisture absorption and water retention. Most of these water-absorbing polymers are highly entangled polymer materials synthesized or cross-linked by artificial methods, and have both high water absorption and water retention that does not separate even under pressure. As a water-absorbing material that is non-biodegradable and has biodegradability, for example, those described in Patent Documents 4 to 6 are known, but the raw materials to be used are expensive and have problems with cost, There were problems such as insufficient water absorption.

  Radiation irradiation technology is used to produce a polymer having a higher water absorption than before. For example, it is known that polyvinyl alcohol (PVA), polyethylene oxide (PEO), polyvinylpyrrolidone (PVP), and the like are polymerized and polymerized when irradiated in a solid or water-soluble state. Used in food polysaccharides, for example, methyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose, which are highly substituted derivatives of cellulose; carboxymethyl starch, which is a highly substituted derivative of starch; or carboxymethyl, which is a highly substituted derivative of chitosan A method is known in which a bridge structure is induced by irradiating an aqueous solution such as chitosan with ionizing radiation to polymerize it (for example, Patent Documents 7 and 8). This principle is explained by so-called radical polymerization, in which the derived substituents of polysaccharides are radicalized by radicals derived from water molecules generated by irradiation with ionizing radiation, and the radicals derived from the induced substituents crosslink with each other. (Non-patent Document 1). In order to generate more radicals derived from a derived substituent, it is necessary that there are a large number of water molecules in the environment around the polysaccharide and that the number of derived substituents is large. In order for radicals to bind to each other, it is necessary that the polysaccharide molecules move relatively well. However, for polysaccharides other than cellulose, starch, and chitosan, their high substitution derivatives (eg, carboxymethyl, methyl, hydroxymethyl, etc.) are very expensive, especially for pectin, their high substitution derivatives. The fact is that it is not commercially available.

  Also known is a method of polymerizing a low-moisture state, for example, a powdered polysaccharide by irradiating it with a high-energy electron beam in the presence of a medium gas such as acetylene gas. However, a technique for enhancing the viscosity, milk protein stability, emulsifiability, water retention and the like by such a method is also disclosed (for example, Patent Document 9). However, by using a medium gas such as acetylene gas in combination, a by-product other than the target substance may be generated.

As described above, although a technique for polymerizing specific polymer polysaccharides by ionizing radiation is known, generally, when a polysaccharide is irradiated with ionizing radiation, its main chain is cleaved. It is known that the decomposition reaction proceeds and the molecular weight and viscosity are reduced (see Non-Patent Document 1).
Japanese Patent Application Laid-Open No. 11-46722 Japanese National Patent Publication No. 8-500490 Japanese Patent Laid-Open No. 11-123066 Japanese Patent Laid-Open No. 60-031511 JP 56-076419 A JP-A-56-005137 JP 2004-45543 A JP 2003-160602 A WO 02/72862 Phillips, GO, [The effects of radiation on carbohydrates] The Carbohydrates Second edition, Chapter 26, 1217-1297,

  The present invention has been made in view of the above-mentioned growing social needs, and an object thereof is to provide a method for preparing a new food material useful as an edible oil substitute or an edible fat substitute. Another object of the present invention is to provide an edible oil substitute or an edible fat substitute using the food material obtained by the method, and a food prepared using these fat and oil substitutes.

  Furthermore, the present invention relates to a hydrogel component-containing composition obtained by treating sugar beet pectin, as another use of the food material, specifically as a water-retaining material and water-absorbing material utilizing its high water-retaining power and water-absorbing property. The purpose of this is to provide a use.

  The inventors of the present invention have been researching day and night under the above problems, and the hydrogel component-containing composition obtained by irradiating sugar beet pectin with ionizing radiation in the presence of water is a food material suitable for the above purpose. As found useful.

  Furthermore, the present inventors have found that the hydrogel component-containing composition has high water retention and high water absorption depending on the content ratio of the hydrogel component, and is used effectively as a water retention material and a water absorption material. I found out that I can do it.

  The sugar beet pectin does not have a derivative substituent (for example, a carboxymethyl group or an alkyl group) that supplies a stable radical in the molecule, unlike the high substitution derivative such as cellulose described above. Sugar beet pectin is different from lemon lime-derived pectin most frequently used in the food field in terms of molecular weight, types and ratios of constituent sugars, protein content, and the like.

  The present inventors confirmed that polymerization and gelation by irradiating with ionizing radiation is a phenomenon that occurs specifically in sugar beet pectin among pectin, and is different from radical polymerization of sugar chains. It was confirmed that the reaction mechanism (probably, proteins were self-polymerized), and the present invention was completed.

The present invention has been completed based on such findings, and includes the following aspects.
Item 1. A method for preparing a sugar beet pectin-derived hydrogel component-containing composition comprising a step of irradiating sugar beet pectin with ionizing radiation in the presence of water.
Item 2. Item 2. The method for preparing a hydrogel component-containing composition according to Item 1, wherein the sugar beet pectin content is 3 to 35% by weight.
Item 3. Item 3. The method for preparing a hydrogel component-containing composition according to Item 1 or 2, wherein the ionizing radiation to be irradiated is γ rays.
Item 4. Item 3. The method for preparing a hydrogel component-containing composition according to Item 1 or 2, wherein the ionizing radiation to be irradiated is an electron beam having an acceleration voltage of 0.2 to 10 MV.
Item 5. Item 5. The method for preparing a hydrogel component-containing composition according to any one of Items 1 to 4, wherein the absorbed dose of ionizing radiation applied to sugar beet pectin in the presence of water is 1 to 100 kGy.
Item 6. Item 6. The method for preparing a hydrogel component-containing composition according to any one of Items 1 to 5, further comprising a drying step after the step of irradiating sugar beet pectin with ionizing radiation in the presence of water.
Item 7. Item 7. The method for preparing a hydrogel component-containing composition according to Item 6, wherein the drying step is spray drying or drum drying.

Item 8. The hydrogel component containing composition which contains the hydrogel component prepared by the method in any one of claim | item 1 thru | or 7 in the ratio of 10 to 80 weight%.
Item 9. Item 9. An edible oil substitute comprising the hydrogel component-containing composition according to Item 8.
Item 10. A hydrogel component-containing composition containing the hydrogel component in a proportion of 40 to 90% by weight, prepared by the method according to claim 1.
Item 11. An edible fat substitute comprising the hydrogel component-containing composition according to item 11 or item 10.
Item 12. Item 8. A hydrogel component-containing composition, which is prepared by the method according to any one of items 1 to 7 and contains a hydrogel component in a proportion of 20% by weight or more.
Item 13. Item 13. A water retention material and a water absorption material, wherein the hydrogel component-containing composition according to item 12 is used.

The present invention is described in detail below.
(1) Hydrogel component-containing composition The present invention is a method for preparing a hydrogel component-containing composition using sugar beet pectin as a raw material.

  Here, the hydrogel component refers to a water-insoluble component contained in the hydrogel component-containing composition. Specifically, the ratio of the hydrogel component contained in the hydrogel-containing composition can be determined as follows.

<Ratio of hydrogel component>
(1) The hydrogel component-containing composition is dried at 50 ° C. for 24 hours in a thermostatic bath.
(2) If the hydrogel component-containing composition is not in powder form, it is pulverized and prepared in powder form.
(3) Place 1.0 g (weight a) of the dried powdered hydrogel component-containing composition in a beaker, add 1000 g of ion-exchanged water thereto, and mix well at room temperature (25 ° C.). (25 ° C.) for 16 hours.
(4) This is filtered through a 300 mesh wire mesh, and when water stops flowing from the wire mesh, the filtration residue remaining on the wire mesh is collected in a round bottom flask.
(5) At this time, the mass (weight b) of the filtration residue is measured.
(6) To the obtained filtration residue, 200 ml of methanol is added and left to stand at room temperature (25 ° C.) for 1 hour to precipitate insoluble matter.
(7) After removing the supernatant by decantation, the precipitate is dried under reduced pressure using a rotary evaporator.
(8) The dry weight (weight c) of the obtained filtration residue is measured, and the ratio of the hydrogel component is calculated from the following formula.

  The ratio of the hydrogel component contained in the hydrogel component-containing composition is not particularly limited, but is preferably 5% by weight or more, more preferably 10% by weight or more. It can be appropriately selected depending on the case.

  For example, when using a hydrogel component containing composition as an edible oil substitute mentioned later, it is preferable that the hydrogel component is contained in the ratio of 10 to 80 weight% in it. More preferably, it is 25 to 60% by weight. Moreover, when using a hydrogel component containing composition as an edible fat substitute mentioned later, it is preferable that the hydrogel component is contained in the ratio of 40 to 90 weight% in it. More preferably, it is 60 to 75% by weight.

  Further, when the hydrogel component-containing composition is used as a water retaining material and a water absorbing material, which will be described later, the hydrogel component is preferably contained in a proportion of 20% by weight or more. More preferably, it is 25 to 75% by weight.

  The hydrogel component-containing composition containing the hydrogel component can be prepared by irradiating sugar beet pectin with ionizing radiation in the presence of water. Practically, sugar beet pectin is irradiated with ionizing radiation in a mixed state with water, that is, in a water-soluble state. In the “sugar beet pectin aqueous solution” described in this specification, sugar beet pectin is added to water (or water is added to sugar beet pectin) and homogenized, and an aqueous solution in which all of the amount is dissolved in water ( In this specification, it is also referred to as “sugar beet pectin aqueous solution”, and part of the blended amount is dissolved in water and partly insoluble, for example, in the form of a suspension or paste (the latter in this specification) Any of these pastes is also referred to as “paste sugar beet pectin”.

Sugar beet pectin used as a raw material (hereinafter referred to as “sugar beet pectin (raw material)” in the sense of being distinguished from the modified sugar beet pectin of the present invention) is derived from sugar beet ( Beta vulgaris LINEN var. Rapa DUMORTIER). It is a natural high molecular polysaccharide, composed of α-1,4 glycosidic D-galacturonic acid main chain, side chains mainly composed of neutral sugars such as arabinose and glucose, and proteins bound to side chains. Has been. Its average molecular weight is about 450,000, which is about 3 times that of general citrus pectin, and because it has a higher proportion of side chains than citrus pectin, it has a more spherical structure. Features. Furthermore, sugar beet pectin (raw material) has a methyl esterification degree of 50% or more and a total esterification degree of 85% or more, and corresponds to HM pectin.

  The sugar beet pectin (raw material) is commercially available, and anyone can obtain it commercially. As a commercially available product, Vistop D-2250 (San-Eigen FFI Co., Ltd.) can be mentioned, for example.

  In addition, sugar beet pectin raw materials are usually in any form regardless of whether they are in the form of a lump, ball, coarsely pulverized product, granule, granule, or powder (including spray-dried powder). It can be used as a raw material for sugar beet pectin to be treated. These may be further subjected to purification treatment, desalting treatment, or processing such as pulverization or dry spraying.

  Sugar beet pectin that is irradiated with ionizing radiation is prepared by adding these various forms of sugar beet pectin to water (or adding water to sugar beet pectin) and homogenizing it. The water used here is not particularly limited, and may be tap water, distilled water, or ion exchange water. Ion exchange water is preferable. The content of sugar beet pectin varies depending on the type of sugar beet pectin to be used and its molecular weight, but can usually be selected from the range of 3 to 35% by weight. Preferably, it is 5 to 20% by weight. In a dilute solution having a sugar beet pectin content of 1% by weight or less, modification tends not to proceed sufficiently even when irradiated with ionizing radiation, making it difficult to modify efficiently. On the other hand, when the sugar beet pectin content exceeds 35% by weight, it becomes difficult to dissolve or mix sugar beet pectin in water uniformly and homogeneously. Tends to be lost.

  In addition, it is preferable to add the sugar beet pectin to the warmed water as needed (or by adding warmed water) and homogenize it, and then remove the contaminated dust.

  Irradiation with ionizing radiation can be performed in a state where the sugar beet pectin in the presence of water thus prepared is placed in an arbitrary container according to the type of ionizing radiation to be irradiated. However, when the sugar beet pectin has a low fluidity such as a paste, it is possible to directly irradiate ionizing radiation without storing it in a container.

  The type of ionizing radiation is not particularly limited, and any ionizing radiation (γ ray, electron beam, X-ray) can be used. Gamma rays or electron beams are preferred. From the viewpoint of industrially producing modified sugar beet pectin, irradiation with an electron beam using an electron accelerator or irradiation with γ rays using cobalt 60 is more preferable.

  Since γ-rays have a larger transmission power than electron beams, they are suitable for irradiating a thick sample. In addition, as long as γ-rays are transmitted, there is an advantage that the type of container used for sample storage is not limited. For example, it is possible to irradiate a large amount of sample in a large drum can or a stainless steel container, and thereby, sugar beet pectin in the presence of water can be irradiated (modified) in a large amount. The γ-ray irradiation includes irradiation using cesium 137 and irradiation using cobalt 60. Since cesium 137 has a low dose per unit time, that is, a dose rate and is inferior in irradiation efficiency as compared with cobalt 60, preferable γ-ray irradiation is γ-ray irradiation using cobalt 60.

  On the other hand, the electron beam is a preferable radiation source in terms of safety and work, since a radioisotope such as cobalt 60 and cesium 137 is not used like γ-ray, and the shielding device may be relatively simple. . In addition, electron beam irradiation is said to have a high dose per unit time, that is, a high dose rate and a large processing capacity.

  Although electron beams have different penetrating power depending on the acceleration voltage, they are generally smaller in penetrating power than γ rays. For this reason, it is preferable to adjust the thickness of a sample according to the transmission power (electron beam energy) of the electron beam to be used. For example, a high-energy electron beam of about 10 MeV can uniformly irradiate a sample with a thickness of several mm to 3 cm, whereas a low-energy electron beam of 1 MeV or less has a thickness of 3 mm. Uniform irradiation is possible only to the extent. Therefore, although the sample to be irradiated is limited to a sample having no thickness or a sample whose thickness can be adjusted (for example, powder, fluid, liquid, thinnable solid), if that is possible Electron beam irradiation is a more preferable irradiation method from the viewpoint of economical and industrial production because it has a high processing capacity and can be processed in large quantities as described above.

  When an electron beam is used as the ionizing radiation, the sample is usually filled in a polyethylene bag and the thickness is adjusted according to the energy of the electron beam. Specifically, a method can be mentioned in which a sample is filled in a polyethylene bag, spread thinly and irradiated as uniformly as possible. In particular, when using the above-mentioned low energy electron beam of 1 MeV or less, it is preferable to put the sample in a polyethylene bag as thin as possible and irradiate it in the form of a thin sheet. In this way, when using an electron beam as ionizing radiation, the thickness of the irradiated sample is limited, so in order to efficiently process a large number of samples, the irradiated sample is thinly spread and irradiated while being moved on a conveyor. Preferably, a method of irradiating from both sides as well as from one side is also preferably used.

  These irradiation conditions can be selected and used according to various factors depending on the fluidity of the sample, the specific gravity of the sample, the type of powder and liquid, and the type of packaging material.

  In the case of irradiation with sugar beet pectin in the present invention, the purpose is the same regardless of the irradiation source, as long as the irradiation dose is the same regardless of whether it is γ-ray irradiation or irradiation with a high-energy or low-energy electron beam. It is possible to obtain a hydrogel component-containing composition.

  Specifically, when sugar beet pectin in the presence of fluid water having a sugar beet pectin content of 3 to 10% by weight is not particularly limited, from the viewpoint of the preparation efficiency of the hydrogel component-containing composition As the ionizing radiation to be irradiated, it is preferable to use radiation having a relatively high transmission power, such as γ-ray irradiation using cobalt 60 or a high energy electron beam of about 10 MeV. For example, in the case of γ-ray irradiation using cobalt 60, a method of irradiating sugar beet pectin in the presence of water in a sealable drum can, an atron can, and a stainless steel container, and also in the case of high energy electron beam irradiation, A method of putting sugar beet pectin in the presence of water in an aluminum or polyethylene container and irradiating it in a sealed state can be mentioned.

  On the other hand, in the case where sugar beet pectin having a sugar beet pectin content of 10 to 35% by weight and less fluid and pasty sugar beet pectin is used, cobalt 60 is added in the same manner as described above from the viewpoint of the preparation efficiency of the hydrogel component-containing composition. It is preferable to use radiation having a relatively high penetrating power, such as the used γ-ray irradiation or a high-energy electron beam of about 10 MeV. At that time, when electron beam irradiation is performed, a polyethylene sheet is laid on the conveyor, and a paste-like sugar beet pectin adjusted to an appropriate thickness with a roller or the like is spread on the top of the sheet and irradiated. A method can be exemplified, whereby it is possible to irradiate sugar beet pectin continuously and in large quantities. Alternatively, paste-like sugar beet pectin can be put in a polyethylene bag, the thickness thereof can be adjusted, and irradiation can be performed.

  The absorbed dose of ionizing radiation applied to sugar beet pectin is not particularly limited as long as the effect of the present invention can be obtained. Although a suitable absorbed dose varies depending on the content of sugar beet pectin, it can be appropriately selected from the range of 1 to 100 kGy. For example, in the case of sugar beet pectin having a sugar beet pectin content of 10 to 35% by weight, the polymerization tends to be slow relative to ionizing radiation. For this reason, the absorbed dose is preferably in the range of 5 to 100 kGy, more preferably in the range of 5 to 30 kGy. In the case of sugar beet pectin having a sugar beet pectin content of 3 to 10% by weight, the polymerization tends to be fast with respect to ionizing radiation irradiation, and therefore the preferred absorbed dose range is 3 to 15 kGy, more preferably 5 It is in the range of -10 kGy.

  Sugar beet pectin irradiated with ionizing radiation is used as it is or after appropriately diluted in water, and then dried by conventional methods such as spray drying, drum drying, freeze drying, etc., and provided as modified sugar beet pectin powder in that state You can also In addition to the above drying method, as an industrial drying method, a method using a drying device such as a vacuum dryer or a vacuum dryer can be used. In these apparatuses, the pressure in the container can be lowered with a water flow pump, a vacuum pump, or the like, and the contents can be uniformly mixed with a screw or the like. In addition, since the apparatus can be equipped with an apparatus that can heat the contents by introducing steam into the jacket outside the container, the operation of drying (moisture removal) and mixing can be performed at a time. . Furthermore, according to the said apparatus, after completion | finish of a heating, it can cool rapidly by mixing the contents, passing cooling water through the jacket outside the container. Examples of these specific devices include: Ribocon (conical ribbon vacuum dryer (RM-VD type): manufactured by Okawara Seisakusho Co., Ltd.), vacuum type Nauta mixer NXV type (manufactured by Hosokawa Micron Co., Ltd.), planetary motion type conical type Examples thereof include a mixing dryer SV mixer (manufactured by Shinko Pantech Co., Ltd.). The form prepared by the drying treatment is not particularly limited, and examples thereof include powder, granule, and granule.

  According to the method of the present invention, a hydrogel component-containing composition derived from sugar beet pectin (raw material) can be prepared and obtained. The hydrogel component-containing composition thus obtained is edible similarly to the sugar beet pectin used as a raw material, and can be used as an edible oil and fat substitute.

(2) Edible oil and fat substitute and food using the same Therefore, this invention provides the use as an edible fat and oil substitute of the said hydrogel component containing composition.

  Here, “edible oil substitute” includes both “edible oil substitute” and “edible fat substitute”. “Edible oil and fat substitutes” (edible oil substitutes and edible fat substitutes) are inherently included in the food without significantly degrading the quality (including texture) and properties of the food (especially processed food). It is an alternative used in place of all or part of the oil or fat. Here, the fats and oils may be any of vegetable oils and animal fats.

  Although not clearly distinguished, oil is generally liquid at normal temperature (eg, 20 ° C.), soy oil, salad oil, olive oil, corn oil, sesame oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, wheat germ As unsaturated fatty acids obtained from vegetable oils such as oil, evening primrose oil, castor oil, peanut oil, palm oil, fish oil such as orange luffy oil, sardine oil, fish whale oil, and fish oil, DHA (docosahexaenoic acid), EPA (d Icosapentaenoic acid) and the like.

  Fat is generally a solid fat at room temperature (20 ° C.), as animal fat, beef tallow, lard (pig tallow), sheep fat, and milk fat, and as vegetable fat, cocoa butter, palm oil, palm Oil can be given. In addition, a solid or semi-solid form obtained by curing (hydrogenation) liquid oil also corresponds to fat.

  By using the hydrogel component-containing composition of the present invention described above as an oil and fat substitute instead of all or part of the fat and oil contained in the processed food, the original quality and properties of the processed food are not significantly impaired, It is possible to reproduce the texture (for example, body feeling, mouth melting feeling, mouth smooth feeling) originally obtained by blending fats and oils. Moreover, the calorie of sugar beet pectin is defined as 1 kcal / g in the calorific value of dietary fiber accompanying the revision of nutrition labeling standards notified on February 17, 2003. 1/9. Therefore, by substituting oils and fats with the hydrogel component-containing composition derived from the sugar beet pectin of the present invention, the calorie intake can be greatly reduced without significantly impairing the properties and texture of the food.

  Among the hydrogel component-containing compositions of the present invention, the hydrogel component-containing composition containing the hydrogel component in a proportion of 10 to 80% by weight, preferably 25 to 50% by weight, is suitably used as an edible oil substitute. Is done. The edible oils to be replaced here are soybean oil, olive oil, corn oil, sesame oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, wheat germ oil, evening primrose oil, castor oil, peanut oil, palm oil as described above. Illustrative animal oils such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) as unsaturated fatty acids obtained from vegetable oils such as orange luffy oil, sardine oil, fish whale oil and fish oil Can do.

  Further, among the hydrogel component-containing composition of the present invention, the hydrogel component-containing composition containing the hydrogel component in a proportion of 40 to 90% by weight, preferably 50 to 70% by weight is suitable as an edible fat substitute. Used for The edible fats to be replaced here include animal fats such as beef tallow, lard (pig tallow), sheep fat and milk fat as described above; vegetable fats such as cocoa butter, palm oil and coconut oil; and liquid oil The cured product (hydrogenated product) can be exemplified.

  The edible oil / fat substitute of the present invention (edible oil substitute, edible fat substitute) is mainly composed of the hydrogel component-containing composition of the present invention containing the hydrogel component in the above proportion. Basically, it can be composed of a hydrogel component-containing composition.

  In addition, the hydrogel containing composition of this invention can be used as an alternative of edible fats and oils by using together with water etc. As a method (pretreatment method) for using the hydrogel component-containing composition of the present invention as an edible oil / fat substitute, there is no limitation, but the hydrogel component-containing composition swells for the first time by the addition of water, It is desirable to use the hydrogel component-containing composition after it is swollen in water. Alternatively, a method may be used in which powders containing the hydrogel component-containing composition are mixed in advance and then dissolved or dispersed in water to swell.

  Furthermore, this invention provides the foodstuff prepared using such an edible fat substitute (edible oil substitute, an edible fat substitute), especially processed food.

  The food used here is not particularly limited as long as it is originally prepared using oil or fat as one of the raw materials. The food prepared using oil is not limited, but, for example, originally, soybean oil, salad oil, olive oil, corn oil, sesame oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, wheat germ oil, evening primrose oil , Unsaturated fatty acids (DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid)) obtained from vegetable oils such as castor oil, peanut oil, palm oil, fish oil such as orange luffy oil, sardine oil, fish whale oil, and fish oil Foods that use oils such as food ingredients, and water-based emulsified foods prepared by emulsifying these oils with emulsifiers to prepare oil-in-water (O / W) or W / O / W types Can do. Examples of such foods include, but are not limited to, mayonnaise, dressing, ketchup, milk, corn soup, jelly, and milk drinks. Preferred examples include sauces originally containing oil such as dressing and mayonnaise.

  The food prepared using fat is not particularly limited. For example, animal fat such as beef tallow, lard (pig tallow), sheep tallow and milk fat, cocoa butter, palm oil and coconut oil The foodstuff which contains vegetable fats, such as these in one or more of foodstuff raw materials, and the foodstuff which emulsifies these fat content can be mentioned. Such food is not particularly limited, and examples thereof include ice cream, soft cream, margarine, butter, ham, sausage, hamburger, meatball, whipped cream, milk, cheese, yogurt, potage soup, and coffee whitener. it can. Preferable examples include ice cream and margarine.

  Such a food of the present invention is prepared by using the above-mentioned hydrogel component-containing composition in place of all or part of the oil or fat normally used in the preparation of the food. It can be prepared by using the method.

  For example, the food preparation method is not particularly limited, but a method of adding fats and oils to an aqueous solution containing the hydrogel component-containing composition of the present invention and homogenizing with an emulsifier such as a homogenizer, or a hydrogel component-containing composition An example is a method in which an aqueous solution containing a product is homogenized with an emulsifier such as a homogenizer, and then fats and oils are blended and mixed therewith. Specifically, in the case of oil-in-water type (O / W emulsion) such as mayonnaise, once the hydrogel component-containing composition is dissolved or dispersed in water, vegetable oil such as salad oil is dropped and mixed with stirring. The method of emulsifying with a mixer can be mentioned. On the other hand, in the case of water-in-oil type (W / O emulsion) such as margarine and shortening, after mixing fat and emulsifier, a method of emulsifying by adding a solution in which a hydrogel component-containing composition is dissolved in water together with salt and skim milk powder Can be mentioned.

  Here, the blending ratio of the hydrogel component-containing composition varies depending on the type of the target food and the type and amount of the oil or fat to be replaced, and cannot be defined as one. As a proportion of the hydrogel component-containing composition contained in the edible oil / fat substitute of the present invention used as a substitute for oil or fat regardless of whether or not the oil / fat to be substituted is all or a part, it is usually 1 to 100% by weight And can be appropriately selected and used within this range. Preferably it is the range of 5-20 weight%.

  In addition, the amount of the hydrogel component-containing composition added to the food varies depending on the food application and the type and amount of oil and fat in the food, and cannot be defined unconditionally. For example, the target food is mayonnaise In this case, as a proportion of the hydrogel component-containing composition contained in mayonnaise 100% by weight, for example, a hydrogel component-containing composition containing the hydrogel component in a proportion of 10 to 80% by weight, preferably 25 to 60% by weight is used. In this case, 0.1 to 30% by weight, preferably 0.3 to 20 parts by weight, and more preferably 0.5 to 10% by weight can be mentioned. 1-40% can be substituted. When the target food is a dressing containing 30 to 40% by weight of oil, the proportion of the hydrogel component-containing composition contained in the dressing is, for example, 0.1 to 20 when the hydrogel component-containing composition is used. Part by weight, preferably 0.2 to 10% by weight, more preferably 0.3 to 5% by weight can be mentioned, whereby 0.3 to 50% by weight of the oil used in the dressing can be replaced. Further, for example, when the target food is an ice cream containing 5 to 10% by weight of fat, as a proportion of the hydrogel component-containing composition contained in 100% by weight of ice cream, for example, the hydrogel component is 40 to 90% by weight. In the case of using a hydrogel component-containing composition containing 60 to 80% by weight, preferably 0.01 to 10% by weight, preferably 0.05 to 5% by weight, more preferably 0.1 to 3% by weight. This can replace 1 to 100% by weight of fats and oils used in ice cream. In addition, when the target food is margarine containing 80% by weight of fat, the ratio of the hydrogel component-containing composition contained in 100% by weight of margarine is, for example, 0. 1-30 weight part, Preferably 0.3-20 weight part, More preferably, 0.5-10 weight part can be mentioned, By this, 1-40 weight% of the fats and oils used for ice cream can be substituted.

(3) Water-retaining material, water-absorbing material and product using the same The hydrogel component-containing composition of the present invention described above is particularly high in hydrogel component-containing composition containing 20% by weight or more of hydrogel component. Absorbability (water absorption) and water retention. That is, the hydrogel component-containing composition of the present invention can be used as a water-absorbing material in a dry state, and can be used as a water-retaining material in a state of absorbing and holding water. Therefore, this invention provides the use as a water absorbing material or a water retention material of the said hydrogel component containing composition.

  A hydrogel component-containing composition having a hydrogel component ratio of 20% by weight or more, preferably a hydrogel component-containing composition containing a hydrogel component in the range of 25 to 75% by weight has a high water retention rate (swelling rate). It is excellent in water retention effect and can be suitably used as a water retention material. The water retention capacity of the hydrogel component-containing composition containing the hydrogel component in the above ratio is 40 times or more, preferably 60 times or more, more preferably 80 times the weight 1 of the hydrogel component-containing composition (dried product). It is more than double. A hydrogel component-containing composition having a hydrogel component ratio of 75% by weight or more has a slightly lower water retention rate (swelling rate) than the hydrogel component-containing composition, and is inferior in water retention effect.

  Here, the water retention capacity of the hydrogel component-containing composition is measured by the method of calculating <ratio of hydrogel component> described in the above section (1) Hydrogel component-containing composition. The weight [1.0 g (weight a)] and the mass of the filtration residue (weight b) can be obtained by the following equation.

  The form of the hydrogel component-containing composition used as a water retaining material and absorbent material is not particularly limited, and the form obtained by heat-treating the sugar beet pectin raw material, for example, lump, ball, coarsely pulverized product , Granule, granule, or powder (including spray-dried powder). From the viewpoint of water absorption efficiency, it is preferable that the surface area is large. Therefore, it is desirable to have, for example, a coarsely pulverized product, granules, granules or powders.

  The present invention also provides a water-retaining product and a water-absorbing product containing the hydrogel component-containing composition as a water-retaining material and a water-absorbing material as products utilizing the high water retention and water-absorbing properties of the hydrogel component-containing composition of the present invention. To do.

  Here, the water-retaining product or water-absorbing product is not particularly limited, and a conventionally known water-absorbing polymer [eg, starch-acrylonitrile graft polymer hydrolyzate, starch-acrylic acid graft polymer, starch-styrene sulfonic acid graft] Starches such as polymers and starch-acrylamide graft polymers: Cellulose-acrylonitrile graft polymers, cellulose-styrene sulfonic acid graft polymers, cross-linked carboxymethyl cellulose and other cellulose systems: other polysaccharides such as hyaluronic acid and agarose System: Protein such as collagen: Polyvinyl alcohol cross-linked polymer, polyvinyl alcohol system such as PVA water-absorbing gel freezing / thawing elastomer; Poly sodium acrylate cross-linked, sodium acrylate-vinyl alcohol co-polymer (Methyl acrylate-vinyl acetate copolymer saponified product), polyacrylonitrile-based polymer saponified product, hydroxyethyl methacrylate polymer, and other acrylics: unmatched maleic acid-based (co) polymers, vinylpyrrolidone-based (co) polymers Other addition polymers such as: Polyethers such as polyethylene glycol diacrylate cross-linked polymers: Condensation polymers such as ester polymers and amide polymers] are widely used as water-absorbing or water-retaining materials Can be mentioned.

  For example, in the pharmaceutical field, drug release control preparations (including sustained release preparations), wound dressings (including emergency bandages), heat-cooling sheets, poultices, and the like can be mentioned. In the cosmetics and toiletries fields, disposable diapers, sanitary products, other water-absorbing sheets (including sweat pads, incontinence pads, etc.), portable toilets, pet toilets, makeup / beauty moisturizers, water-absorbing sandbags, heat storage materials, livestock A cooling agent, the center of a pen, etc. can be mentioned. Sugar beet pectin is known to have physiological actions such as an antitumor action, a bactericidal action, and a wound recovery promoting action, and thus is particularly useful for use in the above-mentioned pharmaceutical and hygiene products.

  In the field of agriculture and horticulture, soil water retention materials, seed coating materials, water retention materials for plant cultivation, water absorbent sponges, seedling mats and the like can be mentioned. Furthermore, in the food field, food freshness-keeping packaging materials, contact dehydration sheets, instant noodles, double bottom cup noodle containers with a residual juice absorption tank, and the like can be mentioned.

  In addition, in order to prepare these products using the hydrogel component-containing composition of the present invention as a water absorbing material or a water retaining material, for example, "" Super Absorbent Polymer Development and Application Ideas Collection "edited by Takao Fushimi, Industrial Survey Issued by the association, 1990 ”and published patent publications listed therein, the hydrogel component-containing composition of the present invention instead of all or part of the conventional water-absorbing polymers listed therein This can be done by using an object.

  According to this invention, the novel preparation method of the hydrogel component containing composition which uses sugar beet pectin as a raw material is provided. Such a method can easily provide a hydrogel component-containing composition without using a mediating gas (acetylene gas or the like) or a crosslinking agent.

  The hydrogel component-containing composition derived from sugar beet pectin obtained by this method is useful as an edible oil and fat substitute. Specifically, the hydrogel component-containing composition thus obtained can be replaced with fats and oils without significantly impairing the properties of the food, and the food and body melt feeling that foods originally have by containing fats and oils. (Smooth texture) can be applied in place of fats and oils without significantly deteriorating. Furthermore, since the hydrogel component-containing composition of the present invention has a low calorie of about 1/9 that of fats and oils, it is possible to prepare a low-calorie food without significantly impairing the original quality, properties and texture of the food. It can be used effectively.

  Moreover, according to this invention, the hydrogel component containing composition prepared from sugar beet pectin as a raw material can be provided as a water absorption material or a water retention material. The hydrogel component-containing composition (water-absorbing material or water-retaining material) can be used for the preparation of water-absorbing products and water-retaining products as an alternative to conventionally known water-absorbing polymers. In particular, the hydrogel component-containing composition of the present invention is safer and more edible than synthetic polymers, so it can be used in water absorption products and water retention products in the pharmaceutical field, food field, cosmetics and toiletries field. Can be widely used for preparation.

  Hereinafter, the contents of the present invention will be specifically described using the following examples, comparative examples, and experimental examples. However, the present invention is not limited to these. Note that “%” means “% by weight” unless otherwise specified.

Comparative Example 1

Non-ionizing radiation-powdered sugar beet pectin Sugar beet pectin in a powder form (particle size: 100 to 150 μm) having a molecular weight of about 450,000 and a loss on drying of about 10% (Bistop D-2250; Saneigen F.F. Eye Co., Ltd.) was used.

Comparative Example 2

Ionizing radiation irradiation-Powdered sugar beet pectin Sugar beet pectin (molecular weight: about 450,000, loss on drying: about 10%) (manufactured by Saneigen FFI Co., Ltd.) 50 g in a 0.04 mm thick polyethylene bag (Unipack G) -8, produced by Nippon Co., Ltd .: 140 mm wide × 200 mm long) so that the thickness of the sample is about 3 mm to make it uniform, using a van der graph type electron accelerator (made by NHV) for this. The electron beam was irradiated under the conditions of an acceleration voltage of 0.8 MV and a dose rate of 600 kGy / hr so that the absorbed dose was 2.5, 5, 10, and 30 kGy.

Comparative Example 3

Unirradiated with ionizing radiation-Sugar beet pectin aqueous solution and pasty sugar beet pectin

Sugar beet pectin (molecular weight: about 450,000, loss on drying: about 10%) (manufactured by San-Ei Gen FFI Co., Ltd.) was dissolved in ion-exchanged water to prepare 3% and 5% aqueous solutions (comparison) Examples 3-1 and 3-2). Further, ion-exchanged water was added to the above sugar beet pectin (manufactured by San-Ei Gen FFI Co., Ltd.) and kneaded to prepare 10%, 20% and 35% pastes (Comparative Examples 3-3, 3- 4 and 3-5).

Comparative Example 4

Ionizing radiation irradiation-Paste-like lemon lime-derived HM pectin Lemon-lime-derived HM pectin (molecular weight about 150,000, loss on drying about 10%) (SM-762; manufactured by Saneigen FFI Co., Ltd.) in ion-exchanged water In addition, the paste was well kneaded to prepare a 20% content paste. 50 g of this paste was placed in the same polyethylene bag (Unipack Corp., thickness 0.04 mm) as used in Comparative Example 1 so that the thickness of the sample was about 3 mm. ) With an acceleration voltage of 0.8 MV and a dose rate of 600 kGy / hr so that the absorbed dose was 2.5, 5, 10, 15, and 30 kGy.

  The same sugar beet pectin (Molecular weight 450,000, loss on drying 10%) (manufactured by Saneigen FFI Co., Ltd.) as in Comparative Example 1 was dissolved in ion-exchanged water to prepare 3% and 5% aqueous solutions. Also, ion exchange water was added to the sugar beet pectin and kneaded to prepare pastes of 10%, 20% and 35%. 50 g of each of these aqueous solutions and pastes was placed in the same polyethylene bag as in Comparative Example 2 (Unipack Corp., thickness 0.04 mm) so that the thickness of the sample was about 3 mm. And an electron beam so that the absorbed dose is 1, 2, 2.5, 3, 4, 5, 7, 10, 15 and 30 kGy under the conditions of an acceleration voltage of 0.8 MV and a dose rate of 600 kGy / hr. (3% and 5% aqueous solutions: Examples 1-1 and 1-2, 10%, 20% and 35% pastes: Examples 1-3, 1-4 and 1-5).

  Sugar beet pectin (molecular weight: about 450,000, loss on drying 10%) (manufactured by Saneigen FFI Co., Ltd.) as in Comparative Example 1 was dissolved in ion-exchanged water to prepare a 5% aqueous solution. 100 g of this aqueous solution is placed in a 100 ml screw tube, and the absorbed dose is 2.5, 5, 10, and 30 kGy using a γ-ray irradiation device (gamma cell: manufactured by NHV) using cobalt 60 as a radiation source. Were irradiated with an electron beam (dose rate 1 kG / hr).

Experimental example 1

Measurement of molecular weight The weight average molecular weight and the rotational square radius were measured for each of the samples prepared above (Comparative Example 1, Comparative Example 2, Comparative Example 3-4, and Example 1-4) by the following method.

<Preparation of sample>
The analysis sample was previously homogenized three times at a pressure of 75 MPa, a hydrogel insoluble in water was dispersed in water, and diluted to 0.05% (W / V) with an elution solvent (0.5 M NaNO ₃ ). This was removed with a cellulose acetate membrane filter having a pore diameter of 0.45 μm. This was used for the following measurements.

<Weight average molecular weight and rotational square radius measurement method>
The weight average molecular weight and rotational square radius of pectin were determined by gel filtration chromatography (SEC-MALS) connected with a multi-angle light scattering detector and a refractive index detector. For the analysis, ASTARA Version 4.5 (Wyatt Technology) software was used. According to this method, the weight average molecular weight of pectin can be detected by a light scattering detector, and the rotational square radius of pectin can be detected by a light scattering detector and a refractive index detector, without comparison with a standard product having a known molecular weight. The molecular weight of pectin, which is an analysis component, can be determined.

The measurement conditions of the gel filtration chromatography adopted are as follows:
Column: OHpak SB-806M HQ (manufactured by Showa Denko)
Column temperature: 25 ° C
Flow rate: 0.5 ml / min
Elution solvent: 0.5M NaNO ₃
Sample solution injection volume: 100 μl.

  The results are shown in Table 1.

  As for powdered sugar beet pectin, the weight average molecular weight and the rotational square radius are reduced by irradiation with ionizing radiation (Comparative Example 2) and compared with the case without irradiation (Comparative Example 1). The degree increased as the absorbed dose increased. On the other hand, the sugar beet pectin, which is a water-soluble substance (paste), is irradiated with ionizing radiation (Example 1-4), and compared with the case without irradiation (Comparative Example 3-4). However, the degree of increase increased as the absorbed dose increased.

Experimental example 2

Gelation of sugar beet pectin Gelation of pectin can be evaluated by the average particle size. Therefore, each sample prepared above (Comparative Example 1, Comparative Example 2, Comparative Example 3-2, Comparative Example 3-3, Comparative Example 3-4, Example 1-2, Example 1-3, Example 1) -4), the average particle size was measured by the following method.

<Average particle size measurement method>
The target sugar beet pectin sample was weighed in 0.45 g in terms of solid, and water was added thereto to make a total amount of 15000 g to prepare a 0.03 wt% sugar beet pectin aqueous solution. Using this as an analysis sample, the average particle size (μm) was measured using a laser diffraction particle size distribution analyzer SALD-1100 (manufactured by Shimadzu Corporation).

  As for powdered sugar beet pectin, there was a tendency for the average particle size to decrease when irradiated with ionizing radiation (Comparative Example 2) compared to when it was not irradiated (Comparative Example 1). Moreover, the degree of decrease increased as the absorbed dose increased. The reason why the average particle size of Comparative Example 1 showed a slightly large value of 3.84 μm is considered that unirradiated sugar beet pectin contains some water-insoluble impurities. On the other hand, as for the modified sugar beet pectin prepared as an aqueous solution, the average particle size is increased by irradiating with ionizing radiation (Example 1) and when not irradiating (Comparative Example 3). Moreover, the degree of increase tended to increase as the absorbed dose increased. In addition, the 5% aqueous modified sugar beet pectin sample of Example 1 (Example 1-2) is 2 kGy to 3 kGy, and the 10% aqueous solution modified sugar beet pectin sample (Example 1-3) is from 3 kGy. In the modified sugar beet pectin sample (Example 1-4) of 4 kGy, 20% aqueous solution, an increase in the average particle diameter was observed from 3 kGy to 4 kGy. This indicates that there is a gel point in this absorbed dose range, and is a measure of the absorbed dose of ionizing radiation necessary to produce the hydrogel.

Experimental example 3

Viscosity, hydrogel fraction, water retention capacity For each of the samples prepared above (Comparative Examples 1-4, Examples 1 and 2), the viscosity, hydrogel fraction, and water retention capacity of the produced hydrogel were determined by the following methods. It was measured.

<Viscosity measurement method>
Each pectin sample was weighed in an amount of 4.5 g in terms of solid, and water was added to dissolve the pectin sample to a total amount of 150 g to prepare a 3 wt% sugar beet pectin aqueous solution. This was put into a 100 ml screw tube, and using a B-type rotational viscometer (BL type, manufactured by Tokyo Keiki Seisakusho Co., Ltd.) at 20 ° C. under the conditions of rotor No. 1 and rotational speed 60 rpm, the viscosity (mPa · s) was measured. The rotor No. For the sample that could not be measured by No. 1, the viscosity (mPa · S) was measured in the same manner in rotor No. 2 under the condition of a rotational speed of 60 rpm.

<Method for measuring hydrogel fraction and water retention capacity>
1. Among the sugar beet pectin samples, the aqueous solution and paste samples (Comparative Example 3, Example 1) were previously dried at 50 ° C. for 24 hours.
2. 1.0 g [weight a] of dried sugar beet pectin samples (Comparative Examples 1 to 3 and Example 1) are put in a beaker, and 1000 g of ion-exchanged water is added thereto, and the mixture is well at room temperature (25 ° C.). After mixing, the mixture was left at room temperature (25 ° C.) for 16 hours.
3. This is filtered through a 300-mesh wire mesh to remove water-soluble components, and when water stops flowing from the wire mesh, the weight [weight b] (g) of the filtration residue on the wire mesh is measured. Asked.

4). The filtration residue remaining on the wire mesh was collected in a round bottom flask.
5. To the obtained filtration residue, 200 ml of methanol was added and left to stand at room temperature (25 ° C.) for 1 hour to precipitate insoluble matter.
6). After removing the supernatant by decantation, the precipitate was dried under reduced pressure using a rotary evaporator.
7). The dry weight [c] (g) of the obtained filtration residue was measured, and the ratio of the hydrogel component was calculated from the following formula.

  The obtained results are shown in Table 3.

  For sugar beet pectin in powder form, the viscosity decreases by irradiating with ionizing radiation (Comparative Example 2) compared to the case without irradiation (Comparative Example 1), and the degree of decrease increases as the absorbed dose increases. became. In addition, no hydrogel was observed in any dose range. On the other hand, with regard to pasty sugar beet pectin, an increase in viscosity and formation of hydrogel were observed by irradiating with ionizing radiation (Example 1) and without irradiation (Comparative Example 3). There was an optimum dose for increasing the viscosity of the sample of any content, and when the absorbed dose was exceeded, the viscosity tended to decrease. In the case of sugar beet pectin samples of 3% and 5% aqueous solutions, irradiation with a dose higher than the absorbed dose that maximizes the increase in viscosity shows a decrease in hydrogel fraction and water retention capacity as the viscosity decreases. It was suggested that irradiation with an excessive dose of ionizing radiation leads to degradation of sugar beet pectin. On the other hand, in the case of 10-35% pasty sugar beet pectin samples, as in the case of the above aqueous solution, increase and decrease in viscosity and water retention capacity were observed with the increase in absorbed dose. The rate did not decrease with increasing absorbed dose, but tended to increase with increasing absorbed dose.

  From the results of water retention, it was suggested that the gel produced by electron radiation irradiation qualitatively changed by irradiation in a high dose range, and changed from a gel with high water retention to a gel with low water retention. This can also be explained by the decrease in water retention capacity of the sample whose viscosity has decreased in the high dose range. In the case of 10% paste, a change in water retention was observed by irradiation at doses higher than 15 kGy and in the case of 20% and 35% pastes at 10 kGy.

  The modified sugar beet pectin prepared using gamma rays as the ionizing radiation in Example 2 also showed a tendency similar to that of the system using the electron beam as the ionizing radiation in Example 1. On the other hand, even when HM pectin (20% paste) derived from lemon lime (Comparative Example 4) was irradiated with ionizing radiation, the viscosity decreased and no gel was formed.

Experimental Example 4

Effect on meat patties <Preparation of meat patties>
Example 5
Ion-exchanged water was added to sugar beet pectin (molecular weight: about 450,000, loss on drying: about 10%) as in Comparative Example 1 (manufactured by Saneigen FFI Co., Ltd.) to prepare a 20% paste. 50 g of this paste was placed in the same polyethylene bag as in Comparative Example 1 (Unipack, thickness 0.04 mm) so that the thickness of the sample was about 3 mm, and a van der graph electronic accelerator (made by NHV) was used. Then, the electron beam was irradiated so that the absorbed dose was 7 kGy under the conditions of an acceleration voltage of 0.8 MV and a dose rate of 600 kGy / hr.

  Using the resulting modified sugar beet pectin, meat patties were prepared according to the formulation described in the table below. Specifically, put beef mince in a metal bowl, add salt, pepper and nutmeg, knead 5 times by hand and mix the seasoning well, then ionize the modified sugar beet pectin prepared above. A pectin solution prepared by adding in exchanged water and sufficiently dispersing at room temperature using a stirrer was added thereto, and kneaded by hand for a total of 2.5 min for 50 times (once / 3 sec). This was molded using a mold having a diameter of 10 cm, arranged in a plate, and frozen with a quick freezer (−40 ° C.) for 3 hours to prepare meat patties.

Comparative Example 5
Add beef mince into a metal bowl, add salt, pepper and nutmeg, knead 5 times by hand, mix well with seasoning, add ion-exchanged water, total 2.5 min by hand, 50 times (1 time / 3 seconds) Kneaded. This was molded using a mold having a diameter of 10 cm, arranged in a plate, and frozen with a quick freezer (−40 ° C.) for 3 hours to prepare meat patties.

Comparative Example 6
In Example 5 above, meat patties were prepared in the same manner as in Example 5 except that sugar beet pectin (20% paste, unirradiated) not irradiated with an electron beam was used instead of modified sugar beet pectin.

  The meat patties of Example 5 and Comparative Examples 5 and 6 were stored at 5 ° C. and evaluated after 3 days.

<Evaluation>
The mass [d] (g) of the frozen meat patties before heating was measured. Then, with the meat patties frozen, use a hot plate preheated to 180 ° C, turn the cover back and front every 1 minute without a lid, bake for a total of 6 minutes, cover with wrap film and leave for 10 minutes It cooled, the mass [e] (g) after a heating was measured, and the yield was calculated | required from the following Formula. The yield mainly indicates the water retention rate after heating, and the larger the value, the higher the water retention rate.

  Furthermore, a sensory test was performed to evaluate the texture of meat patties. The results are shown in the table below.

  It was found that by adding 20% sugar beet pectin (unirradiated: comparative example 6, irradiated: example 5), the texture of meat patties is rich and the juicy feeling increases. Moreover, the meat patties (Example 5) manufactured using the modified sugar beet pectin prepared by irradiating with ionizing radiation are from the meat patties (Comparative Example 6) manufactured using the unirradiated sugar beet pectin. However, it was given a richer texture. Even when the yield representing the water retention rate after heating is mainly compared, the value of the sugar beet pectin produced using sugar beet pectin is significantly higher than that of Comparative Example 5 which is the control group, and the unirradiated sugar beet pectin is further increased. The sugar beet pectin treated with ionizing radiation showed a higher yield value than the one using. These results suggest that the hydrogel produced by irradiating the sugar beet pectin (raw material) with an electron beam further enhances the water retention capability of the sugar beet pectin (raw material).

Claims (13)

  A method for preparing a sugar beet pectin-derived hydrogel component-containing composition comprising a step of irradiating sugar beet pectin with ionizing radiation in the presence of water.   The method for preparing a hydrogel component-containing composition according to claim 1, wherein the sugar beet pectin content is 3 to 35% by weight.   The method for preparing a hydrogel component-containing composition according to claim 1 or 2, wherein the ionizing radiation to be irradiated is gamma rays.   The method for preparing a hydrogel component-containing composition according to claim 1 or 2, wherein the ionizing radiation to be irradiated is an electron beam having an acceleration voltage of 0.2 to 10 MV.   The method for preparing a hydrogel component-containing composition according to any one of claims 1 to 4, wherein the absorbed dose of ionizing radiation applied to sugar beet pectin in the presence of water is 1 to 100 kGy.   The method for preparing a hydrogel component-containing composition according to any one of claims 1 to 5, further comprising a drying step after the step of irradiating sugar beet pectin with ionizing radiation in the presence of water.   The method for preparing a hydrogel component-containing composition according to claim 6, wherein the drying step is spray drying or drum drying.   A hydrogel component-containing composition containing the hydrogel component in a proportion of 10 to 80% by weight, prepared by the method according to claim 1.   An edible oil substitute comprising the hydrogel component-containing composition according to claim 8.   A hydrogel component-containing composition containing the hydrogel component in a proportion of 40 to 90% by weight, prepared by the method according to claim 1.   An edible fat substitute comprising the hydrogel component-containing composition according to claim 10.   A hydrogel component-containing composition prepared by the method according to any one of claims 1 to 7 and containing a hydrogel component in a proportion of 20% by weight or more. A water-retaining material or water-absorbing material using the hydrogel component-containing composition according to claim 12.