JP2001086957A - Collapsable cellulose-containing food composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cellulose-containing food composition which has a good texture and can simply be produced. SOLUTION: This collapsable cellulose-containing food composition is produced by using collapsable cellulose powder which is collapsed into particles containing <30 vol.% of particles having diameters of >=32 μm or larger and having an average particle diameter of <=20 μm, when strongly dispersed in water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a food composition containing cellulose. More specifically, the present invention relates to a food composition containing cellulose having good disintegration properties. The present invention provides a food composition which is excellent in shape retention and can be expected to have a physiological effect of dietary fiber, but does not have a bad eating sensation such as graininess specific to water-insoluble dietary fiber.

[0002]

2. Description of the Related Art Cellulose is a typical water-insoluble dietary fiber, and is known to be effective in increasing the physiologic function as a dietary fiber, that is, increasing the amount of stool and improving stool. Cellulose is also widely used as a hygroscopic powder, an anti-caking agent for granules, an agent for improving shape retention of baked confectionery, and a suspension stabilizer for solid particles in cocoa beverages and the like. However, since it has a characteristic of giving a texture unique to water-insoluble dietary fiber such as giving a rough feeling in the mouth, addition to food may be limited.

Conventionally, foods containing various forms of cellulose or cellulose preparations have been known. For example, Japanese Patent Publication No. 60-41584 describes that the texture of powdered cellulose can be improved by compounding powdered cellulose with a gelling agent and the like. US Patent 338
No. 8119 describes a mouth-watering cellulose powder hydrolyzed using an organic solvent as a dispersion medium. JP-A-56-100801, JP-A-9-59
No. 301 and U.S. Pat. No. 5,487,419 disclose so-called fine fibrous cellulose obtained by applying a high-speed shearing force to a cellulose raw material such as pulp in water to form fine and fibrous fibers, and the fine fibers thereof. There is a description about a complex of cellulose and a hydrophilic substance. JP-A-61-215635 and JP-A-9-107
No. 892 describes a food additive comprising cellulose derived from a culture by a microorganism and a hydrolyzate thereof. Japanese Patent Application Laid-Open No. 3-88801 discloses a cellulose having improved texture by treating pulp fibers with an enzyme.

Japanese Unexamined Patent Publication (Kokai) No. 49-13363 discloses an bean paste, a mikan and a mikan (Japanese laid-open patent publication) No. 7-111855.
Japanese Patent Publication No. 7-93 describes foods for baking water seed dough.
JP-A-856 describes that baked goods such as biscuits and cookies are mixed with cellulose, and JP-A-7-75514 describes that fried foods cooked in a microwave oven are mixed with cellulose.

However, in these existing technologies, the texture is often sacrificed in order to improve the shape preservability of foods. On the other hand, as described above, in order to improve the texture of cellulose, specific texture is required. Efforts have been made to elongate the shape of the particles or make them porous by using the raw materials described above or by using a specific production method.

[0006] Japanese Patent Publication No. 60-8102 discloses that a microcrystalline cellulose aggregate having specific powder properties is blended into a paste or cream food. Its effect is to eliminate stickiness and netiness and to provide emulsion stability, thixotropy, texture improvement, etc., but there is no mention about disintegration of cellulose particles, and it is the most suitable to demonstrate its performance There is no indication that powder properties exist.

Further, Japanese Patent Application Laid-Open No. 54-54169 discloses a complex of microcrystalline cellulose and a hydrophilic polysaccharide and the like, and is disclosed in Japanese Patent Application Laid-Open Nos. 3-163135 and 6-335365. Describes fine cellulose obtained by wet-grinding hydrolyzed cellulose, and a complex of the fine cellulose with a hydrophilic substance and the like. These disclose techniques of wet grinding so that cellulose can be incorporated into food in finer particles. These are used in the form of a suspension of cellulose fine particles in water or in the form of a complex with a hydrophilic substance or the like.

[0008]

As described above, conventionally, in the case of producing a cellulose-containing food having a good texture, cellulose has to be made into fine and long fibers, porous or fine particles. Has been transformed. Fine particles are preferred for application to a wide range of foods such as baked goods and beverages, but the conventional fine cellulose particles are either in water suspension or provided as a composite powder with a hydrophilic substance. It has been.

An object of the present invention is to provide a food composition which uses a disintegrable cellulose powder, has a good texture, is excellent in shape retention, and can be expected to have a dietary fiber effect.

[0010]

Means for Solving the Problems The present inventor has found that a food containing a specific cellulose which is easily reduced in size by the mechanical shearing stress generated during the production of food has a shape retention property higher than conventionally known. Despite having the above, it was found that the texture was extremely good, and the present invention was achieved.

That is, the present invention is as follows.

1) The composition is characterized in that, when strongly dispersed in water, the content of particles having a size of 32 μm or more is less than 30% by volume, and contains disintegrable cellulose which breaks down into fine particles having an average particle size of 20 μm or less. Cellulose-containing food composition.

2) The degree of polymerization of the disintegrable cellulose is 30 to 1
80, and the water retention of 200 to 250%.

3) Disintegrable cellulose has an apparent bulk density of 0.3 to 0.5 g / cm ³ , and particles having a size of 250 μm or more are 15% by weight or less, and particles having a size of 32 μm or more are 30% by weight.
The composition according to the above 1) and 2), wherein the composition is a powder of not less than% by weight.

4) The composition according to any one of 1) to 4) above, comprising a hydrophilic substance and / or a water-soluble substance.

Hereinafter, the present invention will be described in detail. The disintegrable cellulose used in the present invention substantially consists of cellulose and water. The term “substantially” means that a substance derived from hemicellulose or lignin derived from a cellulose raw material or other trace impurities may be contained. It has a water content of about 10% or less and is in the form of a powder. Fine powders are difficult to measure and transport, so they must have good fluidity. The size is such that particles having a size of 32 μm or more are present in an amount exceeding 30% by volume, and the average particle size is 20 μm.
greater than m.

However, when they are strongly dispersed in water, they are easily reduced in size, particles of 32 μm or more become less than 30% by volume, and the average particle diameter is 20 μm.
The following fine particles are obtained. 30% by volume of particles of 32 μm or more
When the average particle diameter is larger than 20 μm,
The graininess peculiar to the water-insoluble dietary fiber becomes remarkable. The ratio of the minor axis / major axis of the fine particles is generally at least 0.1, preferably 0.1.
2 or more.

In the present invention, the term "disintegration" means these. Repeatedly, in a dry state, particles having a particle size of 32 μm or more are present in an amount of more than 30% by weight, and an average particle size is larger than 20 μm. When strongly dispersed in water, particles having a particle size of 32 μm or more become less than 30% by weight, and the average particle size is 20 μm.
It means the following fine particles. At this time, the particle size distribution in a dry state is measured by a sieving method, as described below,
On the other hand, in an aqueous dispersion state, it is measured by a laser diffraction type particle size distribution analyzer.

The disintegrable cellulose used in the present invention comprises:
The degree of polymerization is 30 to 180, and the water retention is 200 to
Preferably it is 250%. When the degree of polymerization exceeds 180, size reduction in water does not easily proceed.
Although the lower the degree of polymerization, the less the roughness is reduced, it is preferable.
If the degree of polymerization is less than 30, the shape retention is reduced, which is not preferred. In addition, the water retention is less than 200%, or 250
%, It is not preferable because size reduction does not easily proceed. Particularly preferably, the degree of polymerization is 100 to 17
0 and the water retention is 210-240.

The disintegrable cellulose used in the present invention comprises:
An apparent density of 0.3 to 0.5 g / cm ³ , and
It is preferable that the particles having a particle size of 250 μm or more be a powder of 15% by weight or less. It is less than an apparent density of 0.3 g / cm ^3, and even greater than 0.5 g / cm ^3, not proceed size reduction in water. Particularly preferably, it is 0.
35 to 0.46 g / cm ³ . On the other hand, if particles having a particle size of 250 μm or more exceed 15% by weight, the mixing property with other raw materials deteriorates, which is not preferable. Particularly preferred is a case where particles having a size of 250 μm or more account for 1% or less.

The disintegrable cellulose used in the present invention comprises:
Wood pulp, refined linters, natural cellulosic materials such as plant fibers derived from cereals or fruits are subjected to a pretreatment for lowering the degree of polymerization as necessary, and then acid hydrolysis, alkali oxidative decomposition, steam explosion decomposition, Depolymerization treatment by hydrolysis with supercritical water or supercritical water, or a combination thereof, and an average degree of polymerization of 30 to 18
The cellulose is prepared by preparing low-polymerized cellulose having a value of 0, then purifying, drying, and, if necessary, grinding.

[0022] Cellulose-based materials are decomposed to about glucose when subjected to depolymerization under severe conditions. However, when treated under mild conditions, the degree of polymerization is
OFF, that is, settling to a certain degree of polymerization, and even if the treatment time is prolonged, the degree of polymerization does not decrease below that.
In order to produce cellulose having a specific degree of polymerization, it is practically preferable to select depolymerization treatment conditions such as this “leveling-off”,
The leveling-off polymerization degree is generally determined by the cellulose raw material to be subjected to the depolymerization treatment. Therefore, in order to produce the cellulose having a relatively low polymerization degree used in the present invention for the purpose, in many cases, it is necessary to pretreat the cellulose raw material with a low polymerization degree.

The pretreatment for lowering the degree of polymerization is to prepare in advance a portion where cellulose molecules are cut by a depolymerization treatment, and specifically means an operation of partially amorphizing. An operation of randomly cutting molecular chains is also effective. In the case of non-crystallization, the degree should be determined as appropriate for the cellulose raw material. For example, the degree of crystallization may be about 30 to 50%. Known methods may be used for the method of amorphization.Examples include a ball mill,
Examples of the method include a method of giving a mechanical impact such as a rod mill, and a method of swelling cellulose with an alkaline aqueous solution. Examples of the method of randomly cutting molecular chains include a chemical treatment using a bleaching agent and a method of irradiating an electron beam or γ-ray.

The depolymerized cellulose thus obtained is purified, if necessary, and dried by a tray drying method, a fluidized bed drying method,
Spray drying, drum drying, vacuum drying, freeze drying,
Etc., also dried by pin mill, if necessary
Grind using a hammer mill, jet mill, flash mill or the like. The drying and pulverizing conditions are preferably selected as appropriate so that the water retention, the apparent density, and the particle size distribution have the values described above. Tray drying method, fluidized bed drying method,
Drying by spray drying is particularly preferred.

The food composition of the present invention contains the disintegrable cellulose described above. The food composition specifically includes taste drinks (coffee, black tea, matcha, cocoa, juice powder, juice, etc.), milky drinks (raw milk, processed milk, lactic acid drinks, soy milk, etc.), and fortified drinks (calcium-fortified) Beverages), various beverages such as dietary fiber-containing beverages, frozen desserts (ice cream, ice milk, soft ice cream,
Milk shakes, sorbets, etc.), dairy products (butter, cheese, yogurt, coffee whitener, whipping cream, custard cream, pudding, etc.),
Processed oils and fats (mayonnaise, margarine, spread, shortening, etc.), soups (stew, cream soup, etc., seasonings (sources, sauces, dressings, etc.), seasoning spices (paste, paste wasabi) Etc.), fillings (jam, flower paste,
Anne), gel-paste foods (jelly, pudding,
Spreads), flour products (bread, noodles, pasta, pizza, premix, etc.), Japanese / Western sweets (candy,
Cookies, biscuits, puffed sweets, hot cakes, chocolate, mochi, etc.), fish paste products (kamaboko, chikuwa, etc.), livestock products (ham, sausage, hamburger etc.), side dishes (cream croquette, shrimp fry, tonkatsu, Chinese) Anne, gratin, gyoza, etc.), delicacies (salt pickles, pickles, etc.), pet foods, tube foods, etc. Particularly preferred are cookies, biscuits with good dimensional stability, gums, chocolates, gummy preparations, tablets, etc. having a sugar coating layer with high strength, good color development and excellent color fastness.

When the disintegrable cellulose-containing complex of the present invention is used for foods, the same ingredients as those generally used in the production of each food are used, and in addition to the main raw materials, if necessary, flavors are used. , A pH adjuster, a thickening stabilizer, a salt, a saccharide, an oil or fat, a protein, an emulsifier, an acidulant, a pigment, and the like, and then operations such as mixing, kneading, stirring, emulsifying, and heating may be performed. In particular, locust bean gum, guar gum, casein and sodium caseinate, tamarind seed gum, quince seed gum, karaya gum, chitin, chitosan, gum arabic, tragacanth gum, guttie gum, arabinogalactan, agar, carrageenan, alginic acid and its salts, propylene alginate Glycol esters, furceleran, cod gum, almond gum, aeromonas gum, Azotobacter vinellan gum, amaseed gum, welan gum, psyllium seed gum, xanthan gum, curdlan, pullulan, dextran, gellan gum, gelatin, cellulose derivatives such as sodium carboxymethylcellulose, water-soluble soybean Combined use with hydrophilic or water-soluble substances such as saccharides is preferred because they enhance shape retention and thickening stability. There. These may be used alone or in combination of two or more.

The content of the fine cellulose-containing complex of the present invention in a food varies depending on the kind of the food and the like, but is preferably about 0.01 to 30% by weight based on the whole food. When mainly considering the function as a stabilizer, the content is preferably about 0.02 to 3% by weight. When mainly considered as a dietary fiber material or an oil / fat substitute material, the content is preferably about 0.5 to 15% by weight.

[0028]

Now, the present invention will be described in further detail with reference to Examples. In addition, the measurement was performed as follows.

<Average particle size when strongly dispersed in water, 32
Ratio of particles having a particle size of μm or more> (1) Distilled water is added to 3.0 g of the sample (solid content) to make the total amount 300 g. (2) Ace homogenizer (AM-T, manufactured by Nippon Seiki)
At 10,000 rpm for 5 minutes. (3) Laser diffraction particle size distribution analyzer (LA-91
0, manufactured by Horiba Seisakusho). The average particle size is a particle size of 50 volume% in total, and the ratio of particles having a size of 32 μm or more is represented by a ratio (vol%) in a volume distribution. The relative refractive index between the dispersion medium (water) and the sample was set to 1.20, the laser light transmittance was set to 70 to 95%, and ultrasonic treatment was performed.

<Degree of Polymerization of Cellulose> The degree of polymerization is measured according to the method of “Test for Confirming Crystalline Cellulose” (3) of the 13th revised edition of the Japanese Pharmacopoeia.

<Water retention> (1) Distilled water is added to 2.0 g of the sample (solid content) to make the total amount 30 g. (2) Stir for 15 seconds with a touch mixer. (3) Centrifuge with a centrifuge at 2000 G for 10 minutes. (4) Discard the supernatant, measure the remaining weight (Wg), and calculate the water retention by the following formula. Water retention (%) = 100 × (W−2.0) /2.0 <Apparent density of powder> The inner diameter is 3 cm and the volume is 25 ml.
Cylindrical vessel made of brass and a Scott volume meter (AS
It is measured using TM B 329).

<Proportion of particles having a particle size of 250 μm or more and 32 μm or more> The aperture according to JIS (Z8801) is 25.
Using a standard sieve of 0 μm and 32 μm, the powder sample is sieved with a low tap sieve shaker until the weight of the fraction remaining on the sieve does not change, and is calculated as% by weight. When the powder is agglomerated and is difficult to sieve, it is carried out using an air jet sieve.

[0033]

Example 1 Commercially available DP pulp was pulverized in a dry manner using a household mixer, and ground in a porcelain ball mill for 48 hours.
The crystallinity dropped from 65% to 47%. Then 2.5
The mixture was hydrolyzed in M hydrochloric acid at 105 ° C. for 15 minutes, and the resulting acid-insoluble residue was filtered, washed, air-dried, pulverized with a hammer mill, and excluding coarse particles with a sieve having openings of 500 μm. , Apparent density 0.35 g / cm ³ , 250
A powder (sample A) was obtained in which 0.1% by weight of particles having a particle size of at least 0.1 μm and 76% by weight of particles having a size of 32 μm or more. The polymerization degree of cellulose in Sample A was 145, the average particle size when strongly dispersed in water was 17 μm, and the ratio of particles having a size of 32 μm or more was 21% by volume.

The sample A (29.5 g) and flour 300
g, margarine 150g, sugar 100g, whole egg 30g,
6 g of baking soda, 3 g of salt and 30 g of water are kneaded for about 3 minutes with a planetary mixer, aged at 5 ° C. overnight, and then 15 × 20
It was molded into a rectangular parallelepiped of 30 mm and roasted at 160 ° C. for 20 minutes to obtain a soft cookie. The cookies were almost rectangular, non-deformable. In addition, the feeling of eating it had little adhesion to the teeth and was free from roughness.

[0035]

Example 2 A commercial DP pulp was irradiated with a 5 Mrad electron beam. This was hydrolyzed in 2.5 M hydrochloric acid at 105 ° C. for 30 minutes, and the obtained acid-insoluble residue was filtered, washed, air-dried, pulverized with a hammer mill, and sieved with a mesh of 500 μm to remove coarse particles and to retain water. 235% and apparent density is 0.
47 g / cm ³ , particles of 250 μm or more are 32 μm at 0%
As a result, a powder (sample B) containing 63% by weight of particles of m or more was obtained. The polymerization degree of the cellulose of Sample B is 176,
Average particle size when strongly dispersed in water is 18 μm, 32 μm
The proportion of the particles was 27% by volume.

Using sample B instead of sample A,
Thereafter, the same operation as in Example 1 was performed to obtain a soft cookie. The cookies were almost rectangular, non-deformable. Also, the feeling of eating it has little adhesion to teeth,
There was no roughness.

[0037]

Comparative Example 1 The same operation as in Example 1 was carried out except that the ball mill treatment was not carried out, and the water retention was 292% and the apparent density was 0.2.
8 g / cm ³ , 0.2% by weight of particles of 250 μm or more,
72% by weight of powder having a particle size of 32 μm or more (sample C)
I got The polymerization degree of cellulose of Sample C was 192, and the average particle size when strongly dispersed in water was 24 μm.
The ratio of particles having a size of μm or more was 39% by volume.

Using sample C instead of sample A,
Thereafter, the same operation as in Example 1 was performed to obtain a soft cookie. The cookies were almost rectangular, non-deformable. However, the taste of eating it was crisp and rough.

[0039]

Comparative Example 2 The same operation as in Comparative Example 1 was carried out except that cotton linter was used as a raw material instead of commercially available DP pulp, and the water retention was 243% and the apparent density was 0.44 g / cm.
^3. A powder (sample D) was obtained in which 0.5% by weight of particles of 250 μm or more and 77% by weight of particles of 32 μm or more. The polymerization degree of cellulose of Sample D was 201, and the average particle size when strongly dispersed in water was 31 μm, and the ratio of particles having a size of 30 μm or more was 58% by volume.

Using sample D instead of sample A,
Thereafter, the same operation as in Example 1 was performed to obtain a soft cookie. The cookies were almost rectangular, non-deformable. However, the feeling of eating it was disgusting, and it felt rough.

[0041]

Comparative Example 3 Sample C was dry-pulverized with a jet mill to have a water retention of 270% and an apparent density of 0.18 g / cm.
^3. A powder (sample E) having 0% by weight of particles of 250 μm or more and 6% by weight of particles of 32 μm or more and having an average particle diameter of 18 μm measured by a sieving method using an air jet sieve was obtained. The average particle size when Sample E was strongly dispersed in water was 15 μm.

Using sample E instead of sample A,
Thereafter, the same operation as in Example 1 was performed to obtain a soft cookie. The cookies were almost rectangular, non-deformable. However, the feeling of eating it was somewhat rough. In addition, Sample E had extremely high cohesiveness and was not easy to handle when the raw materials were weighed.

[0043]

The composition of the present invention has a good texture without roughness even though it contains cellulose. In addition, shape retention is good, and a dietary fiber effect can be expected. Cellulose is a free-flowing powder that is easy to handle, and does not require special manufacturing techniques because it easily reduces size during the manufacture of the food composition.

Continued on the front page (51) Int.Cl. ⁷ Identification code FI Theme coat II (reference) C08L 1/00 A23L 2/00 L 4J002 F term (reference) 4B014 GK12 GL11 4B017 LC08 LK13 LL09 4B018 MD35 ME11 MF07 4B032 DB22 DK16 DL20 4C090 AA08 BA24 BD11 DA01 DA09 DA27 4J002 AA001 AB011 AB012 AB041 AB053 AD001 AD033 AE011 DE026 EH046 FD333

Claims (4)

[Claims] 1. The composition according to claim 1, wherein when dispersed in water, the proportion of particles having a size of 32 μm or more is less than 30% by volume, and contains a disintegrable cellulose that disintegrates into fine particles having an average particle size of 20 μm or less. Disintegrable cellulose-containing food composition. 2. The disintegrable cellulose has a polymerization degree of 30 to 18.
The composition according to claim 1, wherein the composition has a water retention of 200 to 250%. 3. The disintegrable cellulose has an apparent bulk density of 0.
3. The powder of ³ to 0.5 g / cm ³ , wherein particles of 250 μm or more are 15% by weight or less, and particles of 32 μm or more are 30% by weight or more of powder.
A composition as described. 4. The composition according to claim 1, wherein the composition comprises a hydrophilic substance and / or a water-soluble substance.