JP6340514B2 - Tapioca pearl, method for producing the same and food containing tapioca pearl - Google Patents

Description

  The present invention relates to tapioca pearl, a production method thereof, and a tapioca pearl-containing food. In particular, the present invention relates to tapioca pearl that contains processed starch derived from tapioca and the like and is added to various water-containing foods, a manufacturing method thereof, and a tapioca pearl-containing food.

Tapioca starch made from cassava rhizomes is gelatinized and processed into a spherical shape, which is called “Tapioca Pearl” or “Feng Yuan” in Chinese. Tapioca pearl is used as a Chinese dessert such as milk tea with a tapioca pearl originated from Taiwan (Chinju Nai tea) and coconut milk with a tapioca pearl. Recently, it is widely used not only for Chinese desserts, but also for Japanese desserts such as Zenzai and Matcha, chilled cocktails, fruit drinks, and yogurt.
Tapioca pearl used in desserts can be produced by gelatinizing the dried product of tapioca pearl to the extent that it does not dissolve in a hot water bath and immersing it in water to absorb water to the center. However, tapioca pearl that has been made to absorb water has the disadvantage of becoming brittle even if it quickly ages. Moreover, when it is put in the liquid, tapioca starch absorbs water and loses the texture of the original tapioca, resulting in a disadvantage that the texture becomes extremely worse. Furthermore, since there is no preservation, there is also a drawback that it is necessary to make hot water from dry matter and use it immediately.

  In order to improve these drawbacks, Patent Document 1 discloses a method of mixing powdery tapioca starch and polysaccharides such as gellan gum and mannan at 60 to 90% by weight: 40 to 10% by weight. Patent Document 2 discloses a tapioca pearl-like food having a content of 6 to 11% by weight in a ratio of 92 to 98: 8 to 2 using either acetyl starch or hydroxypropyl starch and salmon mannan. Patent Document 3 describes dumplings and glutinous rice obtained by heating a mixture of starch raw material, konjac flour and heat-coagulating β-1,3-glucan in an alkaline solution as necessary.

Japanese Patent Laid-Open No. 7-308159 Japanese Patent Laid-Open No. 9-294547 Japanese Patent Laid-Open No. 9-149769

  However, the ratio described in Patent Document 1 is not preferable because the gel is considerably different from the original texture of tapioca pearl. Moreover, when mannan is simply combined, there is also a problem that it melts without heat resistance.

  Moreover, in the case of patent document 2, when the ratio of 蒟 蒻 mannan is high and it gelatinizes by adding an alkaline agent, it will become a gel-like thing quite different from the texture of tapioca pearl. In addition, when processed into dessert processed foods such as milk tea and coconut milk, there is a problem that the water absorption swells and becomes larger with the passage of time, and the texture becomes extremely worse unlike conventional tapioca.

  In addition, the dumplings and rice cakes produced as in Patent Document 3 are subject to severe aging, and when added to liquid foods such as shiruko, the problem is that the water absorbs over time and the texture becomes extremely worse. There is.

Furthermore, in processed foods such as milk tea, coconut milk, and chilled cocktails that contain tapioca pearls, especially when they are refrigerated or kept at room temperature, moisture transfer to tapioca pearls occurs over the course of their storage time. However, tapioca pearl swells and absorbs water, resulting in a problem that the texture is lowered and the elasticity is lost. This problem cannot be improved even by the above-mentioned prior art, and the commercial value is remarkably lowered.
The present invention has been made in view of the above problems, and an object of the present invention is to provide tapioca pearl with little change in texture over time, a production method thereof, and a tapioca pearl-containing food.

  As a result of intensive investigations to achieve the above object, the present inventors have included a specific combination of raw material compositions at a specific weight ratio, so that tapioca pearl with little change in texture over time, and a method for producing the same And it discovered that a tapioca pearl containing foodstuff could be provided, and came to this invention.

  That is, the present invention relates to one or more starch swelling inhibitors (C) selected from tapioca-derived processed starch (A), salmon mannan (B), and gelatin, collagen peptide, pullulan, gum arabic, soybean polysaccharide and guar gum degradation product. ), And (A) :( B) :( C) is a weight ratio of 100: 0.5 to 2.0: 1 to 15.

  The present invention also relates to a processed starch (A) derived from tapioca, coconut mannan (B), and one or more starch swelling inhibitors selected from gelatin, collagen peptide, pullulan, gum arabic, soybean polysaccharide and guar gum degradation product ( C) kneading step, molding step for molding the kneaded product obtained in the kneading step, heating step for boiling and heating the molded product obtained in the molding step in an alkaline aqueous solution, and heating The present invention relates to a method for producing tapioca pearl characterized by comprising a neutralization step of washing a later molded product with water and neutralizing with a neutralizing solution.

  Furthermore, the present invention relates to a tapioca pearl-containing food characterized by adding the tapioca pearl to a liquid, mousse, jelly or pudding food.

  As described above, according to the present invention, it is possible to provide tapioca pearl with little change in texture over time, a production method thereof, and a tapioca pearl-containing food.

  First, what is important in the present invention is a combination of raw material compositions. According to the combination of the raw material compositions of the present invention, the texture similar to that of tapioca pearl produced only from conventional tapioca starch can be maintained over time. In the present invention, in order to make the texture of tapioca pearl produced from conventional tapioca starch only Merckmar, its breaking strength and breaking strain were first measured. Then, the breaking strength of tapioca pearl produced only from conventional tapioca starch is 150 to 300 g, the breaking strain is 65 to 95, and more preferably, the breaking strength is 170 to 270 g and the breaking strain is 75 to 95. . The texture of tapioca pearl produced only from conventional tapioca starch is, for example, 6 mm diameter tapioca pearl (trade name: GABAN pearl tapioca) manufactured by Gaban Co., Ltd. in hot water (boiling) for 1 hour and 10 minutes. It is a texture when boiled and then immediately cooled in running water and further brought to 5 ° C. with ice water.

  In the present invention, the raw material composition of tapioca pearl is one or more selected from tapioca-derived processed starch (A), koji mannan (B), and gelatin, collagen peptide, pullulan, gum arabic, soybean polysaccharide and guar gum degradation product. At least a starch swelling inhibitor (C).

  Processed starch (A) derived from tapioca used in the present invention includes acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate Examples include crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, and phosphoric acid crosslinked starch, and hydroxypropyl starch and hydroxypropylated phosphoric acid crosslinked starch are particularly preferable. These processed starches (A) are relatively slow to age, and can have properties close to the texture of tapioca pearl produced only from conventional tapioca starch that is Merckmar.

  Further, in the present invention, salmon mannan (B) is used as a heat irreversible gel by adding an alkali agent such as calcium hydroxide. Addition of ナ ン mannan (B) can reduce the dissolution of the processed starch (A) into the liquid when processed into a liquid food or the like, and the processed starch (A) can be reduced from water swelling. The ratio of cocoon mannan (B) to processed starch (A) is 0.5 to 2% by weight, more preferably 0.7 to 1.8% by weight. If it exceeds 2% by weight, the insoluble gel of koji inhibits the viscoelasticity of the processed starch (A), changes to a crisp gel, and the texture as tapioca pearl cannot be obtained. Further, if it is less than 0.5% by weight, it is difficult to prevent the processed starch (A) from dissolving into the liquid and the processed starch (A) from being swollen by water absorption, which is not preferable.

  Examples of the starch swelling inhibitor (C) used in the present invention include gelatin, collagen peptide, pullulan, gum arabic, soybean polysaccharide, guar gum degradation product and the like. These may be used alone or in combination of two or more. Addition of the starch swelling inhibitor (C) has an effect of preventing the starch particles from water-swelling. When tapioca pearl made from conventional tapioca starch is gelatinized with hot water, the state of water-absorbing gelatinization is different between the outer part and the inner part that are in contact with hot water, and the water absorption swelling increases toward the outside. . For this reason, if the inner side is made to absorb water to some extent, there is a drawback that the outer side becomes sticky. Further, when cooling, if the pearls are taken out of the water, the pearls may stick together due to the pasting of the surface, and it is necessary to pay attention to the heat treatment time with hot water and the cooling method. However, when the starch swelling inhibitor (C) is added as in the present invention, the outer water-absorbing swelling is delayed and the inner gelatinization progresses, and the texture can be adjusted as a whole. And by this effect, the texture change of tapioca pearl with time can be suppressed. In the conventional tapioca pearl and the production method according to the prior art, there is no idea of adding this water absorption swelling inhibitor (C). The ratio of the water absorption swelling inhibitor (C) to the processed starch (A) of tapioca pearl is 1 to 15% by weight, and more preferably 4 to 10% by weight. If it is less than 1% by weight, it becomes difficult to exert the effect of suppressing the gelatinization rate of starch, and if it exceeds 15% by weight, the overall texture changes, which is not preferable.

  Therefore, in the present invention, the content ratio of the raw material is such that the ratio of processed starch (A): potato mannan (B): starch swelling inhibitor (C) is 100: 0.5 to 2.0: 1 to 15 weight. A ratio is preferred.

  Furthermore, the processed starch (A), coconut mannan (B), starch swelling inhibitor (C), etc., which are tapioca pearl raw material compositions, have different water absorption rates when they contain water. It is preferable to take a method such as mixing after absorbing water. In particular, salmon mannan (B) can be hydrated in advance by using fine powder particles because water absorption swelling is slow.

  In the present invention, other pastes and sugars can be added within a range that does not destroy the texture of tapioca pearl based on the above formulation.

  The tapioca pearl of the present invention is a tapioca-derived processed starch (A), strawberry mannan (B), and one or more starch swelling inhibitors selected from gelatin, collagen peptide, pullulan, gum arabic, soybean polysaccharide and guar gum degradation product A kneading step for kneading (C), a molding step for molding the kneaded product obtained in the kneading step, a heating step for boiling and heating the molded product obtained in the molding step in an alkaline aqueous solution, The molded product after heating is washed with water and is produced by a production method comprising a neutralization step of neutralizing with a neutralizing solution.

  The method for producing tapioca pearl according to the present invention will be described more specifically. A swelling step for absorbing and swelling the mannan (B) in water, a processed starch (A) derived from tapioca and gelatin, collagen peptide, pullulan, gum arabic A kneading step in which one or more starch swelling inhibitors (C) selected from soybean polysaccharides and guar gum degradation products are mixed, kneaded mannan (B) is added to the mixture and kneaded, and the kneaded product obtained in the kneading step A heating step of boiling and heating the molding obtained in the molding step in an alkaline aqueous solution of pH 9.5 to 14.0 for 10 to 90 minutes, and a molding processed in the heating step. And a neutralization step of neutralizing by immersing in an acidic aqueous solution having a pH of 3.0 to 5.5 for 10 minutes to 24 hours.

  Of these, the molding process is particularly important. In the molding step, it is preferable to add water sufficiently to the raw material and knead, and then shape the obtained kneaded product into a spherical shape of an arbitrary size using a round machine. At this time, by making the shape close to a sphere and reducing the surface area, melting and water absorption swelling in post-processing and storage over time can be reduced. Usually, in order to form a kneaded product into a spherical shape, a dropping method into a poor solvent can be used, and in this case, it is necessary to secure an appropriate viscosity for dropping, , Tapioca pearl may have a slightly different texture. Therefore, a more preferable method is a method using a round machine. In the case of this method, it is necessary to lower the adhesion during the sphere formation.

  Tapioca pearl formed into a spherical shape is gelatinized with hot water. At this time, it is preferable to add an alkali agent to the hot water and react with the raw material mannan to give heat resistance and an effect of preventing dissolution. Examples of the alkali agent include calcium hydroxide, sodium hydroxide, potassium hydroxide, sodium carbonate, disodium phosphate, trisodium phosphate, dipotassium phosphate, and tripotassium phosphate. The heated tapioca pearl is cooled in an acidic aqueous solution to remove excess alkali. As the acidic aqueous solution for neutralizing tapioca pearl, for example, an aqueous solution of an organic acid such as citric acid or malic acid, or an inorganic acid such as hydrochloric acid or phosphoric acid can be used.

  The tapioca pearl produced by the production method of the present invention has a breaking strength of 150 to 300 g and a breaking strain of 65 to 95 when immersed in a sucrose solution having a temperature of 5 ° C. and a sugar content of 25 degrees for 2 hours, and a temperature of 5 The breaking strength ratio when immersed in a sucrose solution at 14 ° C. and a sugar content of 25 degrees for 14 days is in the range of 60 to 100%, more preferably 70 to 100% with respect to the breaking strength when immersed for 2 hours, And the weight ratio when immersed in a sucrose solution at a temperature of 5 ° C. and a sugar content of 25 degrees for 14 days is in a range of 1 to 2 times the weight when immersed for 2 hours so as to reduce the quality change. The physical properties can be adjusted.

The tapioca pearl produced by the production method of the present invention exhibits a particularly good effect when contained in a water-containing food such as liquid, mousse, jelly, or pudding food.
Specifically, liquid food includes liquid foods containing sugar such as milk tea, coconut milk, chilled cocktails, shirako, matcha tea drinks, brown sugar drinks, fruit drinks, and adjusted soy milk drinks, and salt such as soups and potage. Examples include liquid foods. In the present invention, liquid foods having high viscosity such as yogurt and liquid foods containing solids such as zenzai and amazake are also included in the liquid food.
Specific examples of the mousse food include chocolate mousse, bumble mousse, verma mousse, yogurt mousse, cheese mousse, and putty.
Specific examples of the jelly-like food include fruit jelly, bowl-like jelly, jelly drink, bavaroa, water bun, coconut jelly, milk jelly, matcha jelly, brown sugar jelly, and the like.
Specific examples of the pudding-like food include custard pudding, milk pudding, coconut milk pudding, and mango pudding.

  Further, the tapioca pearl of the present invention can be produced by changing the size of molding when molding with a round machine, or by kneading using a kneader instead of the round machine and molding it into an arbitrary shape. It can be applied to fertilizers, fertilizers, rice cakes, gnocchi, etc., and can be used by being incorporated into water-containing foods such as the above-mentioned liquid, mousse, jelly or pudding foods as various foods as well as tapioca.

  It is further preferable that the tapioca pearl-containing food of the present invention is processed to reduce the texture change of tapioca pearl over time. As a method for this, it is preferable to add a water absorption swelling inhibitor such as pullulan, gum arabic, soybean polysaccharide, guar gum degradation product, dextrin, etc. to the liquid, mousse, jelly or pudding food. For example, water absorption swelling of tapioca pearl with time can be prevented by adding 5 to 20% of a water absorption swelling inhibitor in milk tea or coconut milk.

  According to the above solution, tapioca pearl can absorb the conventional tapioca pearl, which is absorbed and swollen with time and becomes larger and the texture is lowered. Specifically, tapioca pearl contained in tapioca pearl-containing foods, when the weight ratio when 14 days have passed at a temperature of 5 ° C., 2 hours have passed after addition to a liquid, mousse, jelly or pudding food The ratio of breaking strength when 14 days have passed at a temperature of 5 ° C. is 60 to 100% with respect to the breaking strength when 2 hours have passed after addition, The physical properties can be adjusted so as to reduce the change in quality, preferably 70 to 100%.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, these do not limit the objective of this invention.

  First, the materials used in the present invention are described below. In the following description, unless otherwise specified in the examples, “%” indicates “% by weight”.

Starch (1): Starch-derived starch (manufactured by Matsutani Chemical Industry Co., Ltd.)
Starch (2): Tapioca-derived hydroxypropyl starch (lily, manufactured by Matsutani Chemical Co., Ltd.)
Starch (3): Hydroxypropylated phosphate starch derived from tapioca (Yugao, Matsutani Chemical Industry Co., Ltd.)
Starch (4): Acetated adipic acid crosslinked starch derived from tapioca (Pine Ace # 3, manufactured by Matsutani Chemical Industry Co., Ltd.)
Starch (5): Tapioca-derived acetylated phosphoric acid cross-linked starch (rose, manufactured by Matsutani Chemical Co., Ltd.)
Starch (7): Tapioca-derived acetic acid starch (Sakura 2, manufactured by Matsutani Chemical Industry Co., Ltd.)
Starch (8): Tapioca-derived oxidized starch (Stabilose S-10, manufactured by Matsutani Chemical Co., Ltd.)
Starch (10): Tapioca-derived phosphate cross-linked starch (Pine Bake CC, manufactured by Matsutani Chemical Industry Co., Ltd.)
Starch (11): Potato starch (Stabilose 1000, manufactured by Matsutani Chemical Co., Ltd.)
Starch (12): Hydroxypropyl starch derived from potato starch (Farinex AG-100, manufactured by Matsutani Chemical Industry Co., Ltd.)
Starch (13): Hydroxypropylated phosphoric acid crosslinked starch derived from potato starch (Farinex VA-70, manufactured by Matsutani Chemical Co., Ltd.)
Starch (14): Corn starch (Corn Starch White, manufactured by Nippon Corn Starch)
Starch (16): corn starch-derived hydroxypropylated phosphate cross-linked starch (Farinex VA-70C, manufactured by Matsutani Chemical Co., Ltd.)
Starch (17): Waxy corn starch (waxy corn starch Y, manufactured by J Oil Mills)
Starch (18): Hydroxypropyl starch derived from waxy corn starch (Margaret, Matsutani Chemical Industries)
Starch (19): Hydroxypropylated phosphoric acid crosslinked starch derived from waxy corn starch (Fallinex VA-70WM, manufactured by Matsutani Chemical Industry Co., Ltd.)
蒟 蒻 Mannan: (Mannan 100, manufactured by Ina Food Industry Co., Ltd.)
Gelatin: (G fine powder, Nitta Gelatin)
Collagen peptide: (SCP-3100, Nitta Gelatin)
Pullulan: (PI-20, Hayashibara Shoji)
Gum arabic: (Gum arabic A, manufactured by Ina Food Industry Co., Ltd.)
Soy polysaccharide: (SM-900, manufactured by Fuji Oil Co., Ltd.)
Guar gum decomposition product: (Guar fiber, DSP Gokyo Food & Chemical Co., Ltd.)
Dextrin: (Paindex # 4, manufactured by Matsutani Chemical Industry Co., Ltd.)
Sucrose: (Granulated sugar, manufactured by Toyo Sugar Co., Ltd.)
Gellan Gum: (Kelco Gel, CP Kelco)
Card run: (Kirin Kyowa Foods)
Rice flour: (manufactured by Nihon no Hon Flour)

(Experimental Example 1: Examination of types of starch)
Tapioca pearls were prepared with the formulations shown in Tables 1 and 2. Specifically, koji mannan was swollen in water, and starch and gum arabic which is a starch swelling inhibitor were mixed and kneaded. This kneaded product was formed into a spherical shape (diameter 7 mmφ) with a round machine (production amount 1000 g). This was placed in 1000 mL of 0.1% calcium hydroxide solution and treated for 40 minutes at the boil. The heat-treated tapioca pearl was taken out and neutralized in a citric acid solution having a pH of 3.8. The neutralized tapioca pearl is placed in 2000 mL of a sucrose solution with a sugar content of 25 containing 7% guar gum degradation product, and the strength at break, strain, weight, and texture after 2 hours and 14 days are measured at 5 ° C. did. The breaking strength ratio and breaking strain were calculated according to the following formula, and the results are shown in Table 3.
Breaking strength ratio (%) = (breaking strength after 14 days (g) ÷ breaking strength after 2 hours (g)) × 100
Breaking strain = (breaking distance (mm) ÷ diameter of tapioca pearl (mm)) × 100

  The breaking strength (g) was measured in a spherical state with the sample tapioca pearl fixed so as not to move. The measuring instrument used was a texture analyzer (TX-Pulas, manufactured by Eihiro Seiki Co., Ltd.), and the measurement was performed with a plunger: a cylindrical shape made of stainless steel with a diameter of 3 mmφ, an entry speed: 20 mm / min, and a measurement temperature of 5 ° C.

Further, the weight ratio was calculated by the following formula, and the results are shown in Table 3.
Weight ratio = weight of one tapioca pearl after 14 days (g) ÷ weight of one tapioca pearl after 2 hours (g)

  As for the weight of tapioca pearl, 10 tapioca pearls were measured and the average value was defined as the weight per one.

The texture was measured by 10 panelists and the evaluation was based on the following evaluation criteria.
A: Appropriate elasticity and strain, similar to texture immediately after boiled tapioca pearl B: Moderate elasticity and strain, but slightly inferior to A C: Slight absorption but good elasticity and strength D: There is a lot of water absorption and there is no problem. D: There is a lot of water absorption and elasticity and strain are weak. E: There is a lot of water absorption and aging is intense, and elasticity and stiffness are lost. F: The elasticity is too strong and The display method of the results different from the texture was described as A7, B2, and C1 when A out of 10 people was 7, B was 2, and C was 1.

  As described above, good results were obtained using the processed starch derived from tapioca.

(Experimental example 2: Examination of starch swelling inhibitor)
Tapioca pearls were prepared with the formulations shown in Tables 4 and 5. Specifically, koji mannan swollen with water was added to the starch (2) and each starch swelling inhibitor shown in Table 5 below and mixed and kneaded. This kneaded product was molded into a spherical shape in the same manner as in Experimental Example 1 (production amount: 1000 g). This was placed in 1000 mL of 0.05% sodium hydroxide solution and treated for 30 minutes at the boil. The heat-treated tapioca pearl was taken out and neutralized in a citric acid solution having a pH of 3.8. The neutralized tapioca pearl was placed in 2000 mL of a sucrose solution having a sugar content of 25, and the strength at break, strain at break, weight and texture after 2 hours and 14 days were measured in the same manner as in Experimental Example 1 at 5 ° C. . The breaking strength ratio, breaking strain and weight ratio were calculated in the same manner as in Experimental Example 1, and the results are shown in Table 6. In addition, the thing which does not add a starch swelling inhibitor as a comparative example was similarly produced and evaluated.

  As described above, good results were obtained using the starch swelling inhibitor.

(Experimental example 3: blending ratio)
Tapioca pearl was prepared with the formulation shown in Table 7. Specifically, koji mannan swollen with water was added to starch (3) and soybean polysaccharide, mixed and kneaded. This kneaded product was molded into a spherical shape in the same manner as in Experimental Example 1 (production amount: 1000 g). This was put into 1000 mL of 0.06% potassium hydroxide solution and treated for 30 minutes at the boil. The heat-treated tapioca pearl was taken out and neutralized in a hydrochloric acid solution having a pH of 3.8. The neutralized tapioca pearl was placed in 2000 mL of a sucrose solution having a sugar content of 25, and the strength at break, strain at break, weight and texture after 2 hours and 14 days were measured in the same manner as in Experimental Example 1 at 5 ° C. . The break strength ratio, break strain and weight ratio were calculated in the same manner as in Experimental Example 1, and the results are shown in Table 8.

  As described above, good results were obtained when the weight ratio of starch (3), koji mannan, and soybean polysaccharide was in the range of 100: 0.5 to 2.0: 1 to 15.

(Experimental example 4: immersion liquid (sucrose 25% + water absorption swelling inhibitor))
50 g of the neutralized tapioca pearl obtained in Example 4 was put into a sucrose solution having a sugar content of 25 containing the water absorption swelling inhibitor shown in Table 9 and kept at 5 ° C. after 2 hours and after 14 days. Strength, breaking strain, weight, and texture were measured. The breaking strength ratio, breaking strain and weight ratio were calculated in the same manner as in Experimental Example 1, and the results are shown in Table 10.

  As described above, it was possible to reduce the change with time by adding the water absorption swelling inhibitor to the sucrose solution having a sugar content of 25. Although the water absorption swelling inhibitor added more water than the one added, the texture was sufficient.

(Experimental example 5: Comparative example 26 (when alkali treatment is not performed))
In tapioca pearl production of Example 3 of Experimental Example 1, 0.1% calcium hydroxide solution was put in 1000 mL, and the boiling 40 minutes treatment was not performed, but the one that was treated with 1000 mL boiling water for 40 minutes was prepared and compared. Example 26 was adopted. The change over time was examined for 14 days by the method of Experimental Example 1. After 14 days, tapioca pearl was swollen and lost its elasticity and strain.

(Experimental example 6: Comparative example 27 (in the case of JP-A-7-308159))
600 g of starch (1) and 400 g of strawberry mannan were mixed, dissolved in water at 15 ° C., and heat-treated at 70 ° C. for 30 minutes. This slurry-like substance was extruded into boiling water with an extruder and further allowed to stand in this hot water for 30 minutes to produce tapioca pearl having a diameter of 7 mm. This was evaluated in the same manner as in Experimental Example 1 and is shown in Table 11.

  The tapioca pearl produced by the method of Comparative Example 27 had a poor texture and water absorption was intense after 14 days.

(Experimental Example 7: Comparative Example 28 (in the case of JP-A-9-294547))
190 g of starch (2) was dispersed in 700 g of water, 9 g of mann mann was added thereto, and the mixture was swelled for 1.5 hours and mixed until kneading with a kneader. 100 g of a 3% concentration calcium hydroxide dispersion was added to this and kneaded, then extruded into boiling water and treated for 15 minutes to produce a spherical product having a diameter of 7 mm. The spherical product was washed with water and then neutralized with water adjusted to pH 3.6 with malic acid to prepare tapioca pearl of Comparative Example 28. The physical properties were evaluated in the same manner as in Experimental Example 1 and are shown in Table 12.

  Tapioca pearl produced by the method of Comparative Example 28 had a poor texture and water absorption was intense after 14 days.

(Experimental Example 8: Comparative Example 29 (in the case of JP-A-9-149769))
6 g of mann mannan was added to 224 g of water and allowed to swell for 2 hours. 140 g of starch, 60 g of starch (17) and 6 g of curdlan were added to this, and the mixture was kneaded with a mixer and then formed into a spherical shape having a diameter of 7 mm. The spherical product was boiled in a 0.18% calcium hydroxide solution (95 ° C.) for 4 minutes and cooled to prepare tapioca pearl of Comparative Example 29. This was evaluated in the same manner as in Experimental Example 1 and is shown in Table 13.

  The tapioca pearl produced by the method of Comparative Example 29 had a strong water absorption after 14 days, and the texture was extremely worse than after 24 hours.

(Experimental example 9: Example in which tapioca pearl was immersed in actual food and drink)
(Example 39)
20 g of tapioca pearl prepared in Example 4 was added to 150 g of coffee beverage having a sugar content of 10 and stored in a sealed state at 5 ° C. for 14 days. As a result, a tapioca pearl-like texture having a bowl-like shape and elasticity was maintained even after 14 days, and a coffee drink containing tapioca pearl with little change with time was obtained. The tapioca pearl was taken out and measured for physical properties and listed in Table 14.

(Example 40)
20 g of tapioca pearl prepared in Example 4 was added to 150 g of a coffee beverage (containing 6% gum arabic) having a sugar content of 10 and stored in a sealed state at 5 ° C. for 14 days. As a result, a tapioca pearl-like texture having a bowl-like shape and elasticity was maintained even after 14 days, and a coffee drink containing tapioca pearl with little change with time was obtained. Further, the tapioca pearl after 14 days was more rod-like than Example 39 and maintained its elasticity. The tapioca pearl was taken out and measured for physical properties and listed in Table 15.

(Example 41)
When making mousse by a normal method, soybean polysaccharide was dissolved in water so that the final amount would be 7%, and 10 g of tapioca pearl prepared in Example 5 was added to prepare a mousse-like food. When it was stored at 5 ° C. for 14 days, tapioca pearl after 14 days was candy-like and elastic, and a mousse-like food containing tapioca pearl with little change with time was obtained. Note that tapioca pearl was taken out, measured for physical properties, and listed in Table 16.

(Example 42)
13 g of commercially available gelatin and 30 g of gum arabic were dissolved in 500 mL of commercially available soup, 50 g of tapioca pearl prepared in Example 2 was added, and the mixture was cooled to 5 ° C. to prepare an aspic jelly. When stored at 5 ° C. for 14 days, the tapioca pearl after 14 days was cocoon-like and elastic, and an aspic jelly containing tapioca pearl with little change with time was obtained. The tapioca pearl was taken out and measured for physical properties and listed in Table 17.

(Example 43)
Instead of the coffee drink of Example 39, milk having 5% sucrose dissolved therein was used. Even after storage at 5 ° C. for 14 days, a tapioca pearl-like texture with a bowl shape and elasticity was maintained, and a milk drink containing tapioca pearl with little change with time was obtained. Note that tapioca pearl was taken out and measured for physical properties and listed in Table 18.

(Example 44)
Instead of the coffee beverage of Example 40, milk having 5% sucrose dissolved therein was used. Even after storage at 5 ° C. for 14 days, a tapioca pearl-like texture with a bowl shape and elasticity was maintained, and a milk drink containing tapioca pearl with little change with time was obtained. Further, the tapioca pearl after 14 days was more rod-like than Example 43 and maintained its elasticity. Note that tapioca pearl was taken out, measured for physical properties, and listed in Table 19.

Claims (6)

Processed starch (A) derived from tapioca, strawberry mannan (B), and at least one starch swelling inhibitor (C) selected from gelatin, collagen peptide, pullulan, gum arabic, soybean polysaccharide and guar gum degradation product, a) :( B) :( C) is 100: 0.5 to 2.0: Ri weight ratio der 1-15,
A kneading step of kneading the tapioca-derived processed starch (A), koji mannan (B), and the starch swelling inhibitor (C), a molding step of molding the kneaded product obtained in the kneading step, and It was manufactured by a manufacturing method comprising a heating step for boiling and heating the molded product obtained in the molding step in an alkaline aqueous solution, and a neutralization step for washing the molded product after heating with water and neutralizing with a neutralizing solution. Tapioca pearl characterized by. The tapioca pearl is
The breaking strength when immersed in a sucrose solution at a temperature of 5 ° C. and a sugar content of 25 degrees for 2 hours is 150 to 300 g, and the breaking strain is 65 to 95,
The breaking strength ratio when immersed in a sucrose solution at a temperature of 5 ° C. and a sugar content of 25 degrees for 14 days is 60 to 100% of the breaking strength when immersed for 2 hours, and the temperature at 5 ° C. and a sugar content of 25 degrees The tapioca pearl according to claim 1, wherein the weight ratio when immersed in a sugar solution for 14 days is in a range of 1 to 2 times the weight when immersed for 2 hours. Tapioca-derived processed starch (A), strawberry mannan (B), and one or more starch swelling inhibitors (C) selected from gelatin, collagen peptide, pullulan, gum arabic, soybean polysaccharide and guar gum degradation product (A) A kneading step in which (B) :( C) is kneaded at a weight ratio of 100: 0.5 to 2.0: 1 to 15 ;
A molding step of molding the kneaded product obtained in the kneading step;
A heating step of boiling and heating the molded product obtained in the molding step in an alkaline aqueous solution;
A tapioca pearl manufacturing method comprising: a neutralization step of washing the molded product after heating with water and neutralizing with a neutralizing solution.   A tapioca pearl-containing food comprising the tapioca pearl according to claim 1 or 2 added to a liquid, mousse, jelly or pudding food.   The liquid, mousse, jelly, or pudding-like food contains one or more water absorption swelling inhibitors selected from pullulan, gum arabic, soybean polysaccharide, guar gum degradation product, and dextrin. Food containing tapioca pearl. Tapioca pearl contained in the food containing tapioca pearl,
The weight ratio when 14 days have passed at a temperature of 5 ° C. is in a range of 1 to 2 times the weight when 2 hours have passed after addition to a liquid, mousse, jelly or pudding food, and The breaking strength ratio when 14 days have passed at a temperature of 5 ° C is 60 to 100% with respect to the breaking strength when 2 hours have passed after the addition to the food. Food containing tapioca pearl.