JP2000308466A - Seasoned liquid gel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain seasoned liquid gel excellent in heat resistance, capable of realizing juicy feeling without passing through a freezing step and suppressing that oil and fat flow out as drip in heating and boiling when the gel is contained in food by including specific gum and oil and fat. SOLUTION: This seasoned liquid gel comprises native gellan gum, xanthan gum and oil and fat. The native gellan gum which is a substance constituting the gel is a polymer polysaccharide (having 65-70 deg.C melting point and solidifying point) originated from a microorganism and obtained as a precursor before carrying out deacyl treatment of gellan gum (Unexamined Patent Publication No.55-79397) which is polysaccharide (having about 600,000 to 700,000 molecular weight) containing two molecules of glucose, one molecule of glucuronic acid and one molecule of rhamnose as units. Since the native gellan gum is different in its properties and behavior, etc., shown when used for foods, etc., from gellan gum, the native gellan gum is a polysaccharide which is completely different from gellan gum.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning liquid gel, particularly to a heat-resistant seasoning liquid gel.

[0002]

2. Description of the Related Art Demand for processed foods has been increasing with the development of distribution mechanisms, improvement of freezing / refrigeration techniques, and diversification of eating habits. Along with this, various processed foods including dried foods and frozen foods have come to market,
Various foods mixed with gels have also been developed. For example, as disclosed in Japanese Patent No. 2709843 and JP-A-64-39955, JP-A-64-27445 and JP-A-62-130670, a technique using gellan gum to impart heat resistance is known. well known.

[0003] When gellan gum is used, the seasoning liquid does not form a sol even at a high temperature. Further, heat resistance can be imparted to the coexisting gelling agar, gelatin, carrageenan, and other colloids. In addition, in frozen foods, gellan gum blends do not lose their shape, reduce viscosity loss and sublimation of water due to freezing, and have a great deal of dripping of seasoning liquid from gels due to gellan gum upon thawing, giving food a juicy feeling. There is an advantage that can be. However, conversely, when gellan gum is used, a process of once freezing and thawing is required for realizing a juicy feeling, and a technique capable of realizing a juicy feeling without freezing is required.

[0004]

SUMMARY OF THE INVENTION The present invention relates to a seasoning liquid gel which is excellent in heat resistance and realizes a juicy feeling without passing through a freezing step, and which seasons foods containing the seasoning liquid gel during heating and steaming. It is an object of the present invention to provide a seasoning liquid gel in which a fat or oil in a liquid or a seasoning liquid is prevented from flowing out as a drip.

[0005]

Means for Solving the Problems The inventors of the present invention have repeatedly studied with particular attention to native gellan gum, and when used in combination with xanthan gum, the heat resistance of a seasoning liquid gel containing fats and oils has been improved, and freezing has been achieved. Confirmed that it is a seasoning liquid gel that realizes a juicy feeling without going through the process, and further confirmed that this effect is not realized by using gellan gum instead of native gellan gum,
The present invention has been completed. That is, the present invention relates to a seasoning liquid gel comprising native gellan gum, xanthan gum and fats and oils.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Native gellan gum used in the present invention is gellan gum which is a polysaccharide (molecular weight of about 600,000 to 700,000) composed of two molecules of glucose, one molecule of glucuronic acid and one molecule of rhamnose (Japanese Unexamined Patent Publication No. 55-7
No. 9397) as a precursor before the deacylation treatment of the microorganism-derived polysaccharide (melting point and solidification point: 65-7)
0 ° C.), and is a completely different polysaccharide from gellan gum in its properties and behavior when used in foods and the like.

[0007] The native gellan gum is generally produced by culturing microorganisms. Specifically, Pseudomonas elodea (ATCC31)
461) or an equivalent strain thereof, for example, glucose 3
%, KH4NO3 0.05%, MgSO4.7H2O
From a culture obtained by inoculating a liquid medium containing 0.01%, 0.09% of NH 4 NO 3 and a small amount of an organic component as a nitrogen source under an aerobic condition at about 30 ° C. for about 50 hours, cells are obtained. An example is a method in which a viscous substance produced on the surface is isolated and recovered as it is without deacylation treatment (JP-A-55-79397).

[0008] Since native gellan gum has a natural origin, its structure may vary slightly depending on the producing microorganism used and the purification conditions. Therefore, the native gellan gum used in the present invention has a specific structural formula (Sanderson, GR, FOOD GELS, ed. Peter Harris, Els
evier Science Publishers LTD., England, 1990, p.20
There is no particular limitation based on 4), and any material having the properties of native gellan gum produced by a microorganism (ATCC 31461) according to the above method may be used. The present invention is based on the finding that such native gellan gum expresses specific properties in the presence of xanthan gum and fats and oils.

Although the object of the present invention is achieved by the present invention, it is also free to use a polysaccharide for this.

The seasoning liquid gel according to the present invention only needs to be a seasoning liquid gel containing native gellan gum, xanthan gum and fats and oils as a result.
For example, there is a method in which a fat or oil is added to a solution obtained by heating and dissolving native gellan gum and xanthan gum in water, and the mixture is stirred at high speed using a homomixer or the like.

The timing of adding the native gellan gum to the seasoning liquid gel is not particularly limited. The native gellan gum is dissolved in water or the like and then added to the seasoning liquid, or the native gellan gum is directly mixed with the seasoning liquid. It can be appropriately selected according to the nature, type, and use. The food to be mixed with the seasoning liquid gel is not particularly limited.
For example, hamburgers, croquettes, fries, pies, meats,
Processed and semi-processed products such as vegetables, cereals, fruits, pulp, fruit juice, confectionery and the like can be mentioned.

When a seasoning gel mixed with native gellan gum is mixed with a raw material such as a hamburger and used, it has an effect of preventing drip in the heating and steaming steps, and the seasoning and oil content are stably maintained. Moreover, it is excellent in juicy feeling when eating, and a seasoning component oozes out moderately as it is eaten, so that a hamburger or the like has a soft and juicy structure, and the food has good taste and texture.

In the present invention, the amount of native gellan gum in the seasoning liquid gel is not limited as long as the effects of the present invention are exhibited, but the remaining weight of the whole seasoning liquid gel excluding the fats and oils and water-insoluble components is excluded. 0.1-0.3
% Is preferred. If it is less than 0.1%, the moisture of the seasoning liquid is absorbed by surrounding food materials during the heating / steaming step of the food containing the seasoning liquid gel, and the juicy feeling is reduced. on the other hand,
If it exceeds 0.3%, the seasoning liquid gel becomes a paste-like texture,
Unfavorable in texture. However, the effect of the present invention may be exhibited even if it is out of the above range depending on the desired texture, the type of food to be used, the cooking method, and the like, and the present invention is not necessarily limited to the above range.

In the present invention, the amount of xanthan gum in the seasoning liquid gel is not limited as long as the effect of the present invention is exerted, but is 0% of the remaining weight of the whole seasoning liquid gel excluding the fats and oils and water-insoluble components. 0.1 to 0.5% is preferred. If it is less than 0.1%, the fats and oils in the seasoning liquid are absorbed by surrounding food materials during the heating and steaming steps of the food containing the seasoning liquid gel, and the juicy feeling is reduced. on the other hand,
If it exceeds 0.5%, the seasoning liquid gel becomes a paste-like texture,
Unfavorable in texture. However, the effect of the present invention may be exhibited even if it is out of the above range depending on the desired texture, the type of food to be used, the cooking method, and the like, and the present invention is not necessarily limited to the above range.

[0015] The content of fats and oils in the seasoning liquid gel according to the present invention varies depending on the desired texture and the type of food.
It is preferably from 45 to 45 parts, more preferably from 5 to 30 parts.

[0016]

EXAMPLES The contents of the present invention will be specifically described with reference to the following examples, but the present invention is not limited to these examples.

Example 1 0.2 parts by weight of native gellan gum, 0.1 parts by weight of xanthan gum, 2 parts by weight of gelatin (above, Saneigen F.F.
F. I. Co., Ltd.) in water, heated to 80 ° C. and dissolved to make up to 100 parts by weight, into which 1 part by weight of salad oil was added, and stirred with a homomixer at 10,000 rpm for 2 minutes,
Thereafter, the mixture was cooled to room temperature to prepare a seasoning liquid gel.

Experimental Example 1 The seasoning liquid gel obtained in Example 1 was used as a soup gel for a small basket, and then a small basket was prepared according to a conventional method. The resulting small baskets showed no separation of oil and were very juicy and delicious when eaten.

Claims (1)

[Claims] 1. A seasoning liquid gel comprising native gellan gum, xanthan gum and fats and oils.