JPS641105B2 - - Google Patents

Description

[Detailed Description of the Invention] This invention provides foamable protein, xanthan gum,
The present invention relates to a method for producing a gel-like food containing fats and oils with a large amount of fat-and-oil food added by adding gum tragacanth to a gel-like food solution.

The purpose of this invention is to emulsify and disperse an oil-based food into a gel-like food to improve the taste and flavor of the gel-like food and increase its nutritional value, thereby providing a gel-like food with an unprecedentedly high oil-and-fat content.

Gel-like foods such as jelly, jam, and yokan are generally made by dissolving sugars, acids, pigments, fragrances, etc., and adding a gelling agent such as agar, gelatin, or pectin to gelate the food solution by cooling. It is made with
Therefore, gel foods usually do not contain fats and oils, but are made of soluble or hydrophilic ingredients. On the other hand, many attempts have been made to incorporate fats and oils into gel foods, but with little success. In other words, it is difficult to mix fats and oils into a gel-like food solution, which is an aqueous solution, and even if the fats and oils are emulsified and dispersed in the gel-like food solution using an emulsifier etc., gelation is inhibited or the gelling power is significantly weakened. Therefore, it is difficult to solidify into a gel-like form, and even if it solidifies, it is easy to crumble, and there are many problems such as syneresis and separation of fats and oils. Gel-like foods containing fats and oils are almost unknown, and there are only a few. Only chiyokolate yokan is commercially available. However, thiyokolate yokan contains only a small amount of fat and oil, and no gel-like food containing a large amount of fat and oil is known.

However, the inventor of this invention has discovered that by adding foaming protein, xanthan gum, and tragacanth gum to a gel-like food solution, even when a large amount of oil and fat is added, it can be easily emulsified and dispersed and mixed, and further gelled and solidified. discovered this and completed this invention.

In order to emulsify and disperse fats and oils in an aqueous solution, emulsification is carried out by adding emulsifiers such as glycerin and fatty acid esters, but if this alone does not stabilize the emulsified fats and oils, stabilizers such as gum arabic and guar gum are used. It is being used as a.
However, when these emulsifiers and stabilizers are added to a gel-like food solution to emulsify fats and oils, even if an attempt is made to gel and solidify the gel-like food solution, it exhibits a peptized state and is difficult to gel and harden. Furthermore, even if it hardens, it becomes brittle and easily crumbles, and syneresis and separation of fats and oils are observed, making it impossible to obtain a satisfactory product. However, when one or more of foaming protein, xanthan gum, and tragacanth gum is added,
Even without adding any other emulsifier or stabilizer, or using special equipment such as an emulsifying machine, the fats and oils could be emulsified and mixed with simple stirring, and a large amount could be added. Furthermore, gelation of the gel food solution was also observed, and it solidified in the same way as normal gel food. Furthermore, the solidified gel food did not lose its shape, syneresis, or separation of fats and oils, and was stable like a normal gel food.

A major feature of the gel food containing fats and oils of the present invention is that it contains a larger amount of fats and oils than normal gel foods. Therefore, a gel-like food product having the flavor of an oil-based food product is obtained. In particular, when dairy products such as butter and cream, oil-containing seed processed foods such as peanut butter and cacao mass are added as oil-based foods, it is possible to create gel-like foods with a very good flavor that has never existed before. Furthermore, since it contains a large amount of fat and oil, it has a high caloric value and is nutritionally excellent, and since the sugar content is relatively reduced, it is also effective in reducing sweetness. Also,
By applying this invention, it becomes possible to combine a hydrophilic food base and a lipophilic food base, making it possible to develop foods with previously unimaginable combinations and increasing the variety of foods.

To carry out this invention, first a gel-like food solution is prepared.

The term "gel-like solution" as used in the present invention refers to a liquid food containing a gelling agent such as pectin, tamarind polysaccharide, agar, etc., which is gelatinized by cooling or the like.
Normally, foods that have been appropriately flavored and scented with taste components such as sugar, citric acid, and salt, aroma components such as fragrances, or liquid foods such as fruit juice and coffee are used. Select one or more of foam protein, xanthan gum, and tragacanth gum and add them together. That is, it is prepared by dissolving a foaming protein, xanthan gum, tragacanth gum, a gelling agent, a flavor component, a liquid food, etc. in water. At this time, heating or the like is performed as necessary, or a gelling agent or the like is pre-swelled or dissolved, or depending on the material, other raw materials are dissolved and then added, as appropriate.

This gel-like food solution contains a total of 0.01 parts or more of foaming protein, xanthan gum, and tragacanth gum, preferably 0.01 to 1.0 parts, and a gelling agent, when the total amount of fats and oils and soluble solids in the final product is 100 parts. 0.05 parts or more, preferably 0.05 to 5 parts, sugars or/
and 25 to 90 parts of sugar alcohols.
However, when using an oil-based food containing sugars and/or sugar alcohols, such as tyokolate dough, the amounts of sugars and sugar alcohols contained in the oil-based food should be removed from the above amounts. Further, it is desirable that the amount of water and the gelling agent be at a similar ratio to that of normal gel foods.

As the foaming protein, there are used proteins that have foaming properties when dissolved, such as proteins separated and purified from soybeans, wheat, etc., degraded proteins obtained by appropriately hydrolyzing them, lactalbumin, and egg white.
Also, as sugars and sugar alcohols, sugar (sucrose),
Glucose, fructose, maltose, dextrin, starch syrup,
Those used in foods such as sorbitol, maltitol, and reduced starch hydrolyzate can be used as desired.

Next, an oily food is added to the gel food solution and emulsified and dispersed.

At this time, in order to improve the emulsification and dispersion of fats and oils, it is desirable that the total amount of sugars and sugar alcohols in the gel-like food solution be 50% or more. Also, once emulsified and dispersed, the emulsified state will not collapse even when water is added, so if you want to add a lot of water, emulsify and disperse with the amount of sugars and sugar alcohols at 50% or more, then add water. Try to add it. Furthermore, when using oil-based foods containing a large amount of sugars and/or sugar alcohols, the viscosity of the mixture may increase, so it is desirable to add water as appropriate during mixing to lower the viscosity. .

The oil-based foods herein refer to edible oils and fats such as salad oil and butter, and oil- and fat-containing foods containing a large amount of fats and oils such as peanut butter, almond paste, cacao mass, butter cream, and thiokolate. One or more of these oil-based foods may be selected and used as desired.

The amount of oil-based food added to the gel-like food solution should be 10 to 75 parts when the total amount of oil and soluble solids in the final product is 100 parts. If the amount of oil and fat is less than this, the effect of incorporating the oil and fat will be weakened, and if it is more than this, the oil and fat will stand out on the surface, and the phenomenon of inversion of the aqueous solution phase and the fat and oil phase will occur before gelation, making it difficult to gel. Become.

Note that emulsifying and dispersing the oil-based food in the gel-like food solution does not require any special equipment, and can be carried out simply by mixing and stirring the two.

Next, the gel-like food solution in which the oil-based food is emulsified and dispersed is gelated by cooling or the like according to a conventional method. In addition, it may be molded and shaped if necessary.

Next, an example will be described.

Example 1 Add 110 parts of water to 0.5 parts of water gel type carrageenan, 0.5 parts of purified soy protein, and 11 parts of sucrose, heat and dissolve, and then add 53 parts of honey and 23 parts of starch syrup.
It was boiled down to Bx.75°. Next, butter 16
and 11 parts of salad oil were added and stirred to emulsify and disperse to obtain a gel-like jelly containing fats and oils. This product turned out to be a delicious jelly with a good combination of honey and butter flavors.

Example 2 Furceleran 0.5 part, xanthan gum 0.2 part,
Heat and dissolve 5 parts of sucrose in 52 parts of water, add 40 parts of starch syrup and sucrose.
Add 40 parts and boil until Bx.70° to make a gel-like food solution. 40 cocoa masses in this gel food solution
(22 parts as fat and oil) was melted and added, stirred to emulsify and mix, flavored with vanilla flavor, poured into a mold, cooled, and solidified to obtain thiokolate jelly. This product was a product with a rich chiyocolate flavor.

Example 3 0.6 parts of low methoxy pectin, 0.2 parts of wheat flour protein hydrolyzate, and 5.1 parts of sucrose were added to 41.5 parts of 0.15% calcium chloride solution, humidified and dissolved, and 31.1 parts of sugar was added thereto.
Add 31.1 parts of starch syrup and boil down to Bx.60°. Add 2.5 parts of pre-swollen gelatin to this to make a gel-like food solution. Then fat content
Gradually add 62.2 parts of 56% almond paste, and each time it thickens and becomes difficult to stir, add water as needed to adjust the viscosity and add the entire amount. Then, by cooling and gelatinizing, a gel-like almond confectionery rich in almond flavor, free of oil ooze, and excellent in shape retention was obtained.

Example 4 Furceleran 0.14 part, soy protein decomposition product 0.05
Add 1.4 parts of sugar and 1.4 parts of sugar to 13.9 parts of water and dissolve by heating, then add 10.5 parts each of starch syrup and sugar and boil down to Bx.70° to make a jelly-like food solution. Next, a solution of 105 parts of thiokolate containing 33.2% fat and oil content and 43.6% sugar content is gradually added.
At this time, each time the viscosity of the solution increases, water is appropriately added and mixed while lowering the viscosity. Next, the mixture was poured into a mold for thiokolate, cooled and solidified, and taken out from the mold to obtain a thiokolate-like gel-like food. When held in the hand, this product did not melt and stain the hands like Chiyocolate, and it was delicious and had the same good flavor as Chiyocolate.

Claims (1)

[Claims] 1 Calculate the total amount of fat and soluble solids in the final product.
When 100 parts (parts by weight, the same applies hereinafter), one or more selected from the group consisting of foaming protein, xanthan gum, and tragacanth gum from 0.01 to
To a gel food solution containing 1.0 part and 0.05 to 5 parts of a gelling agent, add an amount of oil-based food equivalent to 10 to 75 parts of fat and oil, and emulsify by simply mixing and stirring the two, and emulsify the sugar or / and sugar alcohols from 25 to
A method for producing a gel-like food containing oil and fat, characterized in that the gel-like food contains 90 parts.