JP2000041627A - Food composition containing plural dispersible cellulose composite materials - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food composition having high suspension stability, high emulsion stability, characteristic tissue, characteristic cloudy property, characteristic dietary fiber effect and low calorie by adding a specific combination of water-dispersible cellulose composite materials. SOLUTION: This food composition contains (A) a dispersible composite material comprising cellulose and sodium carboxylmethylcellulose (preferably having a carboxymethyl group substitution degree of 0.20-1.50, a polymerization degree of 200-500 and a 2 wt.% aqueous solution viscosity of 10-1,000 mPa.s) and (B) a dispersible composite material comprising cellulose and an original hydrophilic polymer (preferably comprising karaya gum, xanthane gum, digestion-resistant dextrin, etc.).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food composition containing a plurality of dispersible cellulose composites, and in the field of food applications, a highly suspension-stable food, a highly emulsion-stable food, and a unique tissue. The present invention relates to a food having a high quality, a food having a cloudy property, a food having a dietary fiber effect, a low fat food, and the like.

[0002]

2. Description of the Related Art Hitherto, as a food containing a dispersible complex comprising cellulose and a hydrophilic polymer, Japanese Patent Publication No. Sho 4
As described in JP-A No. 0-14174, JP-B-62-43661, and JP-A-6-335365, many are known. Of these, dispersible composites containing sodium carboxymethylcellulose, for example, when used in cocoa beverages, cause soft coagulation due to heat treatment such as sterilization, and to vigorously shake the product to make it a product It was necessary to eliminate aggregation. Further, when heat treatment is performed under mild conditions that do not cause soft aggregation, cocoa powder may be deposited on the bottom in some cases.

On the other hand, a dispersible composite made of a naturally-occurring hydrophilic polymer other than sodium carboxymethylcellulose does not cause soft agglomeration by heating, and cocoa powder does not deposit on the bottom. In some cases, layer separation occurs, resulting in an upper layer having little cocoa and a light color.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a food composition such as a beverage having sufficient stability such as suspension stability even under mild sterilization conditions.

[0005]

Means for Solving the Problems The present inventors have found that the problem can be solved by using a specific combination of dispersible cellulose composites, and have accomplished the present invention. That is, the present invention relates to a food composition comprising a dispersible composite comprising cellulose and sodium carboxymethylcellulose, and a dispersible composite comprising cellulose and a hydrophilic polymer derived from nature.

Hereinafter, the present invention will be described in detail. The dispersible composite composed of cellulose and sodium carboxymethylcellulose used in the present invention, and the dispersible composite composed of cellulose and a naturally occurring hydrophilic polymer are obtained, for example, by grinding pulp. The obtained fine cellulose is uniformly mixed with water-soluble sodium carboxymethylcellulose or a naturally-occurring hydrophilic polymer to form a homogeneous slurry, and the slurry is dried.
Before grinding the cellulose material, a method may be used in which the slurry is mixed with sodium carboxymethylcellulose or a naturally-occurring hydrophilic polymer in advance and ground to form a slurry. As the complex of the present invention, known ones can be used, and specifically, Japanese Patent Publication No. 40-14174 and Japanese Patent Publication No. 62-43661.
And JP-A-6-335365.

[0007] Sodium carboxymethylcellulose has a carboxymethyl group substitution degree of 0.20-1.
A polymer having a degree of polymerization of 200 to 500 and a viscosity of a 2% by weight aqueous solution of about 10 to 1000 mPa · s is used.
Also, as a naturally occurring hydrophilic polymer, gum arabic,
Arabinogalactan, alginic acid and its salts, curdlan, guttie gum, carrageenan, karaya gum, agar, xanthan gum, guar gum, enzymatically decomposed guar gum, quince seed gum, gellan gum, gelatin, tamarind gum, indigestible dextrin, tragacanth gum, furcellan, pullulan , Pectin, locust bean gum and the like are used. These may be used alone,
Alternatively, a plurality may be selected and used. Preferred as naturally occurring hydrophilic polymers are carrageenan, karaya gum,
Xanthan gum, gellan gum, indigestible dextrin and pectin. Particularly preferred are karaya gum,
Xanthan gum is an indigestible dextrin.

When the composite of the present invention is mechanically stirred in water, the average particle size is 20 μm or less, preferably 10 μm or less.
More preferably, it is characterized in that it is dispersed in cellulose particles of 5 μm or less to form a stable suspension. The compounding amount of the dispersible composite composed of cellulose and sodium carboxymethylcellulose and the dispersible composite composed of cellulose and a naturally occurring hydrophilic polymer used in the present invention are each 0.01% by weight or more. It needs to be blended.
Preferably, 0.1% by weight or more is added. Particularly preferably, 0.3% by weight or more of a dispersible complex composed of cellulose and a naturally occurring hydrophilic polymer is blended. If the amount is less than 0.01% by weight, sufficient suspension stability and the like cannot be exhibited. The amount is appropriately determined depending on the type of food and the purpose of addition.
The appropriate amount is about 1.0 to 1.0% by weight, and about 0.5 to 15% by weight for food such as baked confectionery. These may use two or more kinds of composites simultaneously.

[0009] The food composition of the present invention includes coffee, tea, matcha, cocoa, juice powder, with or without a milk component.
Juices and other beverages, raw milk, processed milk, lactic acid beverages, dairy beverages such as soy milk, fortified beverages such as calcium-enriched beverages, and various beverages including dietary fiber-containing beverages, ice cream, ice milk, soft cream Dairy products such as butter, cheese, yogurt, coffee whitener, whipping cream, custard cream, pudding, oil and fat processed foods such as mayonnaise, margarine, spread, shortening, and various soups , Stews, sauces, sauces, seasonings such as dressing, various dough spices represented by dough, jam, various fillings represented by flower paste, various annes, gel paste foods including jelly, Bread, noodles, pasta, pizza, and various premixes Foods, candy, cookies, biscuits, hot cakes, chocolates, Japanese and Western confectionery products including mochi, fish paste products such as kamaboko, hampen, livestock products such as ham, sausage, hamburgers, cream croquettes And various kinds of prepared foods such as Chinese ann, gratin, and gyoza; delicacies such as salted and pickled vegetables; pet foods; and tube foods. In particular,
It is suitable for cocoa beverages containing milk components, which are produced by UHT sterilization or hot pack sterilization.

These foods have characteristics such as high suspension stability, high emulsification stability, a unique structure, a cloudy property, a dietary fiber effect, and low calories.

[0011]

Now, the present invention will be described in further detail with reference to Examples.

[0012]

Example 1 (1) Preparation of dispersible cellulose composite comprising cellulose and sodium carboxymethylcellulose Commercial DP pulp (average degree of polymerization: 850) was hydrolyzed in 0.8% hydrochloric acid, and purified with pure water. After washing by filtration, a wet cake was obtained. This wet cake has a cellulose / carboxymethylcellulose / sodium ratio of 9/1.
Sodium carboxymethylcellulose was added to the mixture, and kneading and grinding were performed in a kneader. Next, the mixture was loosened by hand, dried with hot air, and pulverized with a hammer mill to obtain a “dispersible cellulose composite comprising cellulose and sodium carboxymethylcellulose”. When this is dispersed in water, the average particle size is 7.6.
Disintegrated into fine particles of μm.

(2) Preparation of Dispersible Cellulose Composite Composed of Cellulose and Naturally Derived Hydrophilic Polymer (Xanthan Gum) Next, water was added to the wet cake obtained in the same manner as above to obtain a solid content of 10% by weight. the aqueous dispersion is prepared, this with ultra-high pressure homogenizer, 2 at a pressure of 1300 kgf / cm ²
Repeated crushing treatment was performed to obtain paste-like cellulose. Xanthan gum (bistop, manufactured by Sanei Chemical Industry) and starch hydrolyzate (Paindex, manufactured by Matsutani Chemical Industry) are mixed with this paste so that the ratio of cellulose / xanthan gum / starch hydrolyzate becomes 75/5/20. Then, water was added to prepare a dispersion having a total solid content of 7% by weight. This dispersion is spread on a smooth aluminum plate at a thickness of about 3 mm, dried with a hot air drier at 80 ° C. for 60 minutes, and the resulting film is disintegrated by hand to give a scale-like “cellulose and natural origin”. A dried dispersible cellulose composite comprising a hydrophilic polymer (xanthan gum) was obtained. When this was dispersed in water, it was broken down into fine particles having an average particle size of 3.2 μm.

(3) Preparation of Cocoa Beverage 1 g of “dispersible complex composed of cellulose and sodium carboxymethylcellulose”, 3 g of “dispersible complex composed of cellulose and a naturally occurring hydrophilic polymer (xanthan gum)” Cocoa powder (made by Van Houten) 5
g, granulated sugar 50 g, whole milk powder (South Japan Dairy) 8
g, salt 0.5 g, emulsifier (Exel 150, manufactured by Kao)
After mixing 2 g and dispersing in hot water at 75 ° C., hot water is added so that the total amount becomes 1 kg. Next, the first 150 kgf / cm ² , 2 using a Menton-Gaulin type homogenizer
The second time, after homogenizing at a pressure of 200 kgf / cm ² (2 passes), sterilizing at 125 ° C. for 8 seconds, filling a glass bottle,
I got a cocoa drink. Immediately after sterilization, the occurrence of soft agglomeration was not observed. When this was stored at 5 ° C. for 7 days, no sedimentation, aggregation, or layer separation was observed, and a homogeneous state immediately after the production was maintained.

[0015]

Comparative Example 1 Only 4 g of "dispersible composite comprising cellulose and sodium carboxymethylcellulose" was used as a dispersible composite, and otherwise the same operation as in Example 1 was performed to obtain a cocoa drink. . Since soft coagulation occurred immediately after sterilization, the mixture was vigorously shaken by hand to eliminate soft coagulation and stored at 5 ° C. for 7 days. No layer separation was observed, but about 1% by volume. Of cocoa powder was observed at the bottom.

[0016]

Comparative Example 2 Only 4 g of “dispersible composite comprising cellulose and a naturally occurring hydrophilic polymer (xanthan gum)” was used as a dispersible composite, and the same operation as in Example 1 was carried out except for that. , Got a cocoa drink. Immediately after sterilization, no soft aggregation was observed. When this was stored at 5 ° C. for 7 days, no cocoa powder deposition was observed,
A dilute layer was observed in the upper 35%.

[0017]

The food of the present invention contains a specific combination of a water-dispersible cellulose complex, and has a high suspension stability, a high emulsification stability, and a unique structure.
It has features such as cloudiness, a dietary fiber effect, and low calories.

Continued on the front page F term (reference) 4B017 LC04 LC10 LE02 LE06 LG05 LK01 LK12 LK13 LL04 LL06 LL09 LP03 LP13 LP16 LP18 LT05 4B018 LB01 LB02 LB03 LB04 LB05 LB06 LB07 LB08 LB09 LB10 LE04 LE05 MS06 MS11 MS13

Claims (1)

[Claims] 1. A food composition comprising a dispersible composite comprising cellulose and sodium carboxymethylcellulose, and a dispersible composite comprising cellulose and a hydrophilic polymer of natural origin.