JPH0761240B2 - processed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention relates to a novel gel or sol-processed food product, more specifically to improve physical properties such as viscosity, fluidity or water retention of a product and improve texture. The present invention relates to a gel or sol processed food.

(Prior Art) It has been conventionally known that natural polysaccharides, proteins and the like are added to improve physical properties such as viscosity and water retention of foods.

(Problems to be Solved by the Invention) However, addition of the above-mentioned natural polysaccharides and proteins does not result in sufficient improvement, and there is also a problem that the texture deteriorates due to the additives. .

(Means for Solving the Problems) As a result of diligent studies on the drawbacks of such conventional techniques, the present inventors have found that cellulose having a crystalline form of cellulose II regenerated from an aqueous solution of alkali metal hydroxide and poly What is claimed is: 1. An edible body consisting of a structure containing at least one guest component selected from peptides and edible polysaccharides, wherein cellulose II or a homogeneous body of cellulose II and edible polysaccharide is a sea component in the structure. Or, the edible body present as at least 10% or more as a continuous body is 0.10% (W / W) to 1 as the solid content in the product.
It has been found that the drawbacks of the prior art can be solved by containing 5.0% (W / W), and the present invention has been completed based on this finding.

That is, the present invention relates to a structure containing cellulose having a crystalline form of cellulose II regenerated from an aqueous alkali metal hydroxide solution, and a structure containing at least one guest component selected from a polypeptide and an edible polysaccharide. Is an edible body
Cellulose II or a homogenate of cellulose II and edible polysaccharide in the structure is at least 10% as a sea component or continuum.
The edible substances present above are 0.10% (W /
W) ~ 15.0% (W / W) contained gel or sol processed food.

Hereinafter, the present invention will be described in detail.

A structure containing cellulose and edible polysaccharides used in the present invention, a structure containing cellulose and a polypeptide, or a structure containing cellulose, an edible polysaccharide and a polypeptide is disclosed in JP-A-62-64841 Sho 63-80299
As disclosed in Japanese Patent Publication No. 1, a structure containing cellulose and an edible polysaccharide, or cellulose and a polypeptide, in the structure, cellulose II contains at least 10% or more as a sea component or a continuum with a polysaccharide. The one that is Here, the sea component, when the cross section of the structure is examined under a transmission electron microscope or an optical microscope, the phase distributed in a form enclosing a certain phase is called the sea component, and is mainly of the cross section. Although a transmission electron micrograph is used for the observation, an optical micrograph can be used when observing over a large area. Further, the continuum refers to a phase in which pores are continuously distributed even if they are present. Also, on the microscope,
Even if small spots are seen, a structure that is considered to be one phase is generically called a continuum. 10% sea component or continuum
The reason why it is necessary to exist is that the yarn or film retains its shape and has appropriate mechanical strength.

Generally, in the case of an edible body composed of cellulose and an edible polysaccharide, both of them exist as one homogeneous continuous body. Further, in the case of an edible body composed of cellulose and a polypeptide, the cellulose exists in a form in which the island of the polypeptide is surrounded by the sea component. As an example, when an edible body composed of cellulose and soybean separated protein is observed with a transmission electron microscope, the size of the protein island component varies depending on the manufacturing method, but the minimum cross-section is 0.05 μm to the maximum 100 μm.
It is observed variously up to μm. It is preferable in terms of texture that the island component has this size. The shape of the island component varies, but it is generally circular or elliptical. In addition, the edible body refers to a structure in which a paper texture of cellulose is suppressed and which can be eaten by a person.

More specifically, natural cellulose such as wood pulp, cotton, hemp and the like, whose degree of polymerization is adjusted by acid hydrolysis, or those which are mechanically crushed, blasted or extruded under high temperature and high pressure. The cellulose obtained by the treatment is treated with gum arabic, alginic acid, gadei gum, carrageenan, karaya gum, xanthan gum, guar gum, tamarind, clam gum, trancant gum, farceleran, pullulan, pectin, chitin, locust bean gum, xylan, mannan, and various starches. And at least one polysaccharide selected from these Na, K, and Ca salts, or at least one selected from natural proteins and their partial hydrolysates, and alkali metal hydroxide Dissolve or disperse it in an aqueous solution and extract them. It can be obtained by discharging from a suitable spinneret or slit after transporting by troder or gear pump pressure feeding, coagulating in an acidic bath, and washing with water.
Alternatively, a fibril-like material can be obtained by blow spinning or the like. Polypeptides and polymorphs may be in the form of biological structures. The biological constituent is a biological constituent containing a plant, an animal or a microorganism-derived polypeptide, both or one of polysaccharides, and the total proportion of both in the total solid content excluding water is 50% or more. Those of are preferably used. Typical examples of plant-derived biostructures are oil dregs, grains, beans, plant foliage, algae, fruits, tuberous roots, and specific examples thereof include defatted soybeans, soybean oil meal, kinako, linseed. Oil meal, cottonseed oil meal, peanut oil meal, safflower meal, sesame oil meal, sunflower oil meal, wheat, barley, rice, soybean (raw fat soybean) and the like can be mentioned. Animal-derived biological constituents include fish meal, swallow lily liquor, meat meal, meat-and-bone meal, decomposed hair, decomposed skin, feather seal, skim milk powder, fish meat, livestock meat (beef, pork, lamb, etc.), organs, egg constituents ( Egg yolk, egg white), krill, milk constituents and the like. Biological constituents derived from microorganisms are yeast, bacteria, and molds. These biological structures have proteins and / or polysaccharides as main components, but include so-called foreign substances such as lipids, nucleic acids, lignins, and inorganic salts.

Even if it contains foreign substances, it does not hinder mixing with the cellulose solution at all, but it also has the advantages of improving spinnability and spinnability, and giving proper fusion between spun yarns. May be shown. The guest component selected from the polypeptide mixed with cellulose, the edible polysaccharide and the biological structure does not have to be a single guest component, and a combination of two or more types can be used.

In the product of the present invention, an edible body can be obtained by cutting, crushing or grinding these structures as required, or by further drying them by spray drying, drum drying or the like. Where to add these edible bodies in the process of manufacturing various processed foods is not limited and should be determined according to the intended product. With respect to the added amount of the structure, the effect of the present invention is hard to appear when the content is 0.10% (W / W) or less, and the paper pocket due to the cellulose appears when it is 15.0% (W / W) or more. Preferably 1-5
% (W / W).

The food targeted by the present application is a gel or sol food, and the effect of the present invention can be obtained when the structure is added to the food in such a state. Specifically, relatively high shape-retaining gel jelly, pudding, yogurt, cheese, yokan, foods such as uiro, fluid requiring moderate viscosity, soup, sauce, sauce, batter, etc. Food, intermediate paste-like bean paste of the above two groups, miso, kneaded hemp, grated ginger, kneaded pepper, mustard, grated ginger, yuzu pepper,
Grated radish, plum paste, mayonnaise, sea urchin, boiled seaweed, yam (tororo), mashed potatoes (or salads using this, side dishes such as croquettes), and other fresh cream, whipped cream, custard cream, flower paste, It targets foods such as soft-serve ice cream and ice cream.

(Effects of the invention) The gelled or sol-processed food of the present invention is characterized in that the physical properties such as viscosity, fluidity or water retention of the product and further the texture are improved.

Specifically, among the above target foods, soups, sauces, sauces, gel-like or sol-like foods other than fluid such as batter, due to the high water retention capacity of the structure, water separation from the product and drying of the surface are possible. Suppressed.

In addition, in the seasoning such as miso, kneaded yam, grated ginger, kneaded pepper, mustard, grated ginger, yuzu pepper, grated daikon radish, and plum paste, the shape retention and dispersibility in soy sauce, soup stock, etc. improves.

On the other hand, jelly, pudding, yogurt, cheese, yokan, in relatively high shape-retaining gel foods such as uiro, in addition to water separation from the product and the effect of suppressing surface drying, in addition to the texture with time or temperature changes. It also has the effect of suppressing changes.

Further, in fluids such as soups, sauces, sauces, and batters, unlike conventional starch thickening polysaccharides, it can impart a natural viscosity with low sliminess, low stickiness and low spinnability. Further, it has an effect of suppressing a change in viscosity with time or a change in temperature.

Further, the shape retention effect can be imparted to various creams including ice cream.

(Example) Hereinafter, the present invention will be shown by examples, but the present invention is not limited thereto.

(Example 1 and Comparative Example 1) The structure * 1 was prepared according to the above-mentioned manufacturing method in which the weight ratio of cellulose / starch having a degree of polymerization of 350 was 3/7, and the component was 15% in solid content (W / W).

Egg 100g, milk 180cc, water 20cc, sugar 60g, structure * 1 94g
(3.2% (W / W) as solid content in the product) is mixed and filled in a container, heated in an oven at 150 ° C for 20 to 30 minutes, then steamed in a steamer for 20 to 30 minutes, cooled and pudding Got On the other hand, Comparative Example 1 was prepared in exactly the same manner except that 100 cc of water was used instead of the structure.

Although the purine of Comparative Example 1 was found to have syneresis, the purine of Example 1 was a product with a smooth texture and no syneresis even though it contained a large amount of water.

(Examples 2 & 3 and Comparative Example 2) The edible body * 2 was prepared according to the above-mentioned production method in which the weight ratio of cellulose / separated protein having a degree of polymerization of 350 was 3/7, and the component was 20% in solid content ( W / W).

During the natural cheese manufacturing process, edible * 2 10 parts per 100 parts of raw milk in the salting process (1.4% as solid content in the product (W /
W)) was added together with the salt portion and mixed well. afterwards,
The curd was deposited in the butt, sterilized and pressed.
The pressed curd is subjected to a molding, squeezing, and water-immersing step in accordance with a known method for producing natural cheese, and is kept at 15 ° C. and humidity.
Aged at 80% for 4 months. This cheese was cut into a rectangular parallelepiped, and natural cheese containing no edible body was used as Comparative Example 2 to compare the dry resistance of the two. Both cheeses were left to stand at room temperature for one day, and the drying property of the product surface was examined.
The cheese of No. 2 was firm, but the product of the present invention was soft with water retained.

Also, when an edible body * 1 was added in place of the edible body * 2 and a product was prepared in the same manner (the solid content in the product was 1.4
% (W / W)), and the same effect as using edible body * 2 was obtained.

(Examples 4 & 5 and Comparative Example 3) 20 parts of fresh cream (milk fat content 45%), 8.5 parts of de-salted powder, 1 part of cane sugar
4 parts, gelatin 0.5 parts, water 57 parts, edible body with particle size of 30 μm or less * 1 4 parts (0.58% (W / W) as solid content in the product) 50
The mixture was thoroughly stirred at -60 ° C, completely dissolved, and passed through a 100 mesh wire mesh. Sterilize this at 68 ℃ for 30 minutes and homogenize for 15 minutes.
Homogenization was performed at 0 kg / cm ² . Immediately after that, cool down to 2-4
After keeping it at ℃ for several hours, put it in a continuous freezer and
The thing which reached about 3 degreeC was taken out. Comparative Example 3 was a soft cream prepared in the same manner except that no edible substance was added.

Compared with the soft serve of Comparative Example 3, the soft serve of the present invention retains the spiral shape very well, has shape-retaining properties even after tens of minutes, and has a smooth texture. It was a nice mouthfeel.

Moreover, when an edible body * 2 was added in place of the edible body * 1 and a product was prepared in the same manner (solid content in the product was 0.77).
% (W / W), the same effect as using edible body * 1 was obtained.

(Example 6 and Comparative Example 4) Egg yolk 18 parts, vinegar 9.4 parts, sugar 2.2 parts, salt 1.3 parts, pepper powder
Add 0.9 parts, 0.1 parts of pepper, 0.1 part of paprika, and 10 parts of water, and add 12 parts of edible body * 1 (1.48% (W / W) as solid content in the product) and mix with a mixer while keeping at 15-35 ° C. . While mixing, 68 parts of salad oil was gradually added for 20 minutes, and then the mixture was subjected to a colloid mill for a few seconds. Comparative Example 4 was a mayonnaise prepared in the same manner except that no edible substance was added.

Does the mayonnaise of Comparative Example 4 have no shape-retaining property? The mayonnaise of the present invention is excellent in shape-retaining property and has a smooth texture without a pasty feel.

(Example 7 and Comparative Example 5) 23.5 parts of peeled onion, 2.35 parts of celery and 2.35 parts of margarine are fried. 2.35 parts of peeled cut carrots, 53 parts of frozen sweet corn, 7 parts of yam and potato, 1.4 parts of chicken extract S (made by Asahi Foods Co., Ltd.), 0.2 parts of Extract W (made by Asahi Foods Co., Ltd.),
Chicken pork bath ET (manufactured by Asahi Foods Co., Ltd.) 0.2 parts, salt 0.5 parts, water 48.5 parts and edible body made into 50 μm fibril * 1 10 parts (0.99% (W / W) as solid content in the product), Further, the stir-fried food was added to this and boiled at 95 ° C. for 30 minutes. After removing the scum, 0.03 parts of white pepper was added and the mixture was crushed and strained to make corn potage soup. On the other hand, corn potage soup prepared in the same manner as in Comparative Example 5 except that 57 parts of water was used instead of the edible body * 1.

The corn potage soup of the present invention was more viscous than that of the comparative example, and the texture was favorable without roughening. The viscosity change with temperature of the present invention is 70 cp, 80 at 20 ° C.
There was almost no viscosity change with temperature of 60 cp at ℃.

Also, instead of the edible body * 1, the edible body * 3 was added in the form of particles having a particle size of 30 μm or less, and a product was prepared in exactly the same manner (solid content in product: 0.99% (W / W)), The same effect as using edible body * 1 was obtained without soybean odor. The edible body * 3 is prepared by following the production method described above in which the weight ratio of cellulose / defatted soybean having a degree of polymerization of 350 is 3/7, and the component is 15% (W / W) in solid content.

(Example 8 and Comparative Example 6) 20 g of edible substance * 1 in 183 g of water (0.79% as solid content in the product (W
/ W)) 30 g of sugar was added and boiled, 100 g of thiocholate was added, and the mixture was thoroughly boiled with good stirring and then simmered for about 10 minutes over a very low heat. Next, 30 g of fresh cream and 15 g of butter were put and kneaded well to obtain a chicory sauce. On the other hand, a thiocholate sauce prepared by the same method as Comparative Example 6 except that 200 cc of water was used instead of the edible body.

The thiocholate sauce needs to have a property of pulling a thread a little when it is rolled out from a spoon, but the present invention has an appropriate viscosity and a smooth and good texture. Moreover, even if it returned to low temperature, it did not solidify immediately. On the other hand, the viscosity of the thiocholate sauce of Comparative Example was extremely low.

(Example 9 and Comparative Example 7) The edible body * 4 was prepared by preparing cellulose / corn starch having a degree of polymerization of 300 at a weight ratio of 4/6 according to the above-mentioned manufacturing method, followed by drying with a drum dryer and crushing with a crusher. And was obtained in the form of powder having an average particle size of 40 μm. (Solid content 96%) 100 parts by weight of bean jam, 64 parts by weight of white sucrose, 42.5 parts by weight of sugar syrup, 0.3 parts by weight of salt, 50 parts by weight of water, 0.6 parts by weight of edible body * 4 are mixed and heated and concentrated. I got brix60 bean paste. As Comparative Example 7, a bean paste was prepared in exactly the same manner without the addition of an edible substance. When the water separation rate of these bean pastes after centrifugation at 1000 G for 10 minutes was evaluated, the water separation rate of Comparative Example 7 was 35.5%, whereas Example 9 was significantly suppressed to 26.2%.

(Example 10 and Comparative Example 8) 26 parts by weight of eucaup flour, 25 parts by weight of white sucrose, 49 parts by weight of water, 0.6 parts by weight of edible substance * 4 were mixed, heated, poured into a mold and steamed to obtain uiro. . As Comparative Example 8, Uiro was prepared in exactly the same manner without the addition of an edible substance. After vacuum packing these uiro, it was stored at room temperature for 1 month and the hardness was measured with a rheometer. The uiro of Example 10 was about the same as that of Comparative Example 8.
The hardness was 80% and the softness was maintained.

Further, after two months, severe water separation was observed in Uiro of Comparative Example 8, but no water separation was observed in Uiro of Example 10.

(Example 11 and Comparative Example 9) The edible body * 5 was prepared by preparing a cellulose / corn starch having a degree of polymerization of 300 at a weight ratio of 4/6 according to the above-described manufacturing method, and then drying it using a drum dryer to obtain 20 mesh. It was passed through a sieve and obtained in the form of fibrils having a yarn diameter of about 120 μm and a yarn length of 0.1 to 5 mm. (Solid content 96%) 6.2 parts by weight of dried laver algae, 27 parts by weight of soy sauce, 10 parts by weight of starch syrup, 8 parts by weight of sugar, 4 parts by weight of sorbitol, 0.7 parts by weight of tamarind gum, 5 parts by weight of other seasonings, 39.1 parts by weight of water The part was boiled to obtain Nori Tsukudani as Comparative Example 9. The dry seaweed protozoa was reduced to 5.6 parts by weight, 0.6 part by weight of an edible substance * 5 was added accordingly, and then the seaweed Tsukudani of Example 11 was prepared in exactly the same manner as in Comparative Example 9. When the water separation rate of both types of Nori Tsukudani after centrifugation at 4000 G for 10 minutes was evaluated, the water separation rate of Comparative Example 9 of Nori Tsukudani was 13.5%, while Example 11 was able to suppress it to about half, 7.0%.

(Example 2 and Comparative Example 10) As the edible body * 6, cellulose / corn starch / karaya gum having a degree of polymerization of 300 was prepared according to the above-described production method at a weight ratio of 4/5/1, and then dried using a drum dryer. Then, it was pulverized with a pulverizer to obtain a powder having an average particle size of 40 μm.
(Solid content: 96%) 1 part by weight of edible substance * 6 was blended with 100 parts by weight of mashed potato, and 430 parts by weight of warm water was added to obtain a composition of Example 12. On the other hand, a composition was prepared as Comparative Example 10 in exactly the same manner without the addition of an edible substance. Refrigerate both compositions 9
When the water separation rate was evaluated after storage for a day, the water separation rate of Comparative Example 10 was 1.5%, whereas Example 12 showed a very low value of 0.1%.

(Example 13 and Comparative Example 11) Milk 63 parts by weight, sugar 15 parts by weight, egg yolk 11 parts by weight, soft flour 7
The custard cream of Example 13 was obtained by mixing and heating 3 parts by weight of 4 parts by weight of unsalted butter, 0.1 part by weight of flavor and 3 parts by weight of edible substance * 6. On the other hand, a custard cream of Comparative Example 11 was prepared in exactly the same manner with no edible substance and no addition. The custard cream of Example 13 showed less decrease in viscosity with increasing temperature as compared with the comparative example. In addition, when each custard cream was wrapped in a pie dough and baked, 6 out of 10 pies using the custard cream of Comparative Example had a peeled skin and a cream squirt, whereas the pie using the cream of the Example was used. Is
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(Example 14 and Comparative Example 12) The edible body * 6 was prepared by preparing cellulose / corn starch / karaya gum having a degree of polymerization of 300 at a weight ratio of 4/5/1 according to the above-mentioned manufacturing method, and then drying it using a drum dryer. Then, it was passed through a 20-mesh sieve to obtain a fibril-like shape having a yarn diameter of about 120 μm and a yarn length of 0.1 to 5 mm. (Solid content: 96%) A commercially available kneaded yam was used as Comparative Example 12, and 100 parts by weight of this kneaded yam was mixed with 2 parts by weight of an edible substance * 6 to obtain a kneaded yam of Example 14. When the water separation rate of both of them at 1000 G for 5 minutes was evaluated, the water separation rate of Comparative Example 12 was 31.9%.
14 was extremely suppressed at 17.6%.

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Claims (1)

[Claims] 1. A structure comprising cellulose having a crystalline form of cellulose II regenerated from an aqueous alkali metal hydroxide solution and at least one guest component selected from polypeptides and edible polysaccharides. An edible body in which at least 10% or more of cellulose II or a homogenate of cellulose II and an edible polysaccharide in the structure is present as a sea component or a continuum is 0.10% (W / W) ~ 1
5.0% (W / W) content of gel or sol processed food