JP2002119225A - Gel-like food and method for modifying food feeling of the gel-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gel-like food having such a new food feeling that is given by appropriate hardness accompanied with leaving of water, and to provide a method for modifying the food feeling of the gel-like food, capable of giving the food feeling to the gel-like food, by only conducting a conventional method where gel is slowly frozen and defrosted, without requiring any essential components beside a gelling agent. SOLUTION: This gel-like food is prepared by freezing the gel formed by using the gelling agent and then defrosting the frozen gel so as to have a food feeling which is different from that of the gel before frozen, wherein the gelling agent is obtained by using any one of combinations specified in the following: (1) a combination of glucomannan and κ-carrageenan; (2) another combination of the glucomannan and xanthan gum; (3) a third combination of gellan gum, the xanthan gum, and locust bean gum; and (4) the other combination of the gellan gum and native gellan gum.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel gel food having improved texture by freezing and thawing, and a method for improving the texture of gel food.

[0002]

2. Description of the Related Art Heretofore, as a method for improving the texture of a gel food by freeze-thawing, a method of freeze-thawing after specifying a gelling agent and other essential components has been proposed.

For example, Japanese Patent Application Laid-Open No. 57-36950 discloses a method of obtaining a solid food having a pulp-like structure by freeze-thawing a jelly containing fruit juice, carrageenan, locust bean gum and a phosphate compound. No. 9456 discloses a method of combining thawing with LM and the reaction between LM pectin and calcium to give a flesh-like texture. JP-A-63-3768 discloses a method for freezing and thawing a jelly comprising a combination of fermented milk, a gelling agent and a divalent metal ion for the production of a jelly-like food having a pulp-like texture. Furthermore, Japanese Patent Application Laid-Open No. 8-98633 discloses that a gel obtained by combining gelatin and whey protein is freeze-thawed to form a flesh-like tissue.

[0004] On the other hand, there is also known a method of improving a texture by defining a freezing method and a freezing speed. JP-A-64-10966
Then, freeze-thaw the canned jelly combined with carrageenan, locust bean gum and pectin as a gelling agent,
Thereafter, it is shown that a jelly in a pulp-like can is given by applying vibration. Further, JP-A-8-256706 discloses a method of rapidly freezing the surface of jelly to form a dense layer, then slowly freezing the inside to form a coarse-dense tissue, and forming a fruit-like spherical jelly with little water separation. 140339 discloses a method for obtaining a heat-resistant flesh-like textured jelly by freeze-thawing a jelly combined with carrageenan, xanthan gum and glucomannan. Furthermore, JP-A-10-66523 discloses that gellan gum is used as a gelling agent, and a pine-like texture can be obtained during thawing by freezing while controlling the freezing direction in a fixed direction. Gellan gum is used alone as an agent, and the rate of freezing is controlled to freeze and thaw, thereby obtaining a jelly with a savory wind texture. Japanese Patent Application Laid-Open No. 2000-69917 discloses that a jelly containing agar and crystalline cellulose is freeze-thawed to give an apple-like and pear-like texture.

However, in these conventional techniques, a gelling agent to be used is specified, and at the same time, other essential components must be specified, and both must be used in combination, so that a relatively limited texture can be expressed. In addition, the effect of the present invention cannot be exerted simply by freezing and thawing with equipment that is normally used, so that it is necessary to use special equipment and control the freezing speed, and it has not been possible to manufacture easily.

[0006]

As described above, in the prior art, there is a problem that freezing control is not easy, and other essential components must be used in combination with a specific gelling agent. However, there is a problem that the variation of the texture is scarce, and as the form of the consumer's food is expanding, a gel food having a new texture by a combination of a gelling agent that has not been known is required. Was.

[0007] Accordingly, an object of the present invention is to provide a gel-like composition having a novel texture with moderate hardness and syneresis without the necessity of essential components other than the gelling agent and merely by freezing and thawing by a usual method. An object of the present invention is to provide a method for improving the texture of foods and gel foods.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, by using a specific gelling agent, the obtained gel is simply thawed after freezing and freezing. The present inventors have found that a gel food having a good texture with moderate hardness and water separation can be obtained without requiring other specified essential components, and the present invention has been accomplished.

That is, the gel food according to the present invention comprises, as gelling agents, a combination of glucomannan and κ-carrageenan, a combination of glucomannan and xanthan gum, a combination of gellan gum, xanthan gum and locust bean gum, a combination of gellan gum and native gellan gum Is obtained by freezing and then thawing the gel prepared by using any one of the above, and has a texture different from that before freezing.

[0010] Further, the method for improving the texture of a gel food according to the present invention is characterized in that glucomannan and κ-carrageenan, glucomannan and xanthan gum, gellan gum, xanthan gum and locust bean gum are used as gelling agents.
A gel food is formed using either gellan gum or native gellan gum, and the gel food is frozen and then thawed.

According to the present invention, by using the above-mentioned specific gelling agent, the gelling agent can be frozen by an ordinary method,
By simply thawing, a gel food having a novel texture with moderate hardness and water separation can be obtained. Therefore, it is not necessary to use essential components other than the gelling agent, it is not necessary to use special equipment, and it is not necessary to control the freezing speed.

In the present invention, the amount of the gelling agent is 0.01 to 0.2% by mass of glucomannan when glucomannan and κ-carrageenan are used in combination, and the amount of κ-carrageenan is 0.1%.
1 to 0.5% by weight, 0.01 to 0.2% by weight of glucomannan and 0.01 to 0.2% by weight of xanthan gum when combined with glucomannan and xanthan gum, 0.02 to 0.5% by weight of gellan gum and xanthan gum when combined with gellan gum, xanthan gum and locust bean gum 0.01-0.25% by mass, locust bean gum 0.01-0.25% by mass, gellan gum 0.02-0.5% by mass when using gellan gum and native gellan gum, native gellan gum 0.02
It is preferably about 0.5% by mass.

By setting the amount of the gelling agent in the above range, it is possible to obtain an edible moderate hardness after freezing and thawing. If the amount of each gelling agent is larger than the above range, the texture will be too hard, and if it is smaller than the above range, it will be too soft, brittle and easily broken.

The gel strength of the gelling agent after freeze-thaw is 50 to 200 g when the glucomannan is used in combination with κ-carrageenan, 30 to 70 g when the glucomannan is used in combination with xanthan gum, gellan gum, xanthan gum and locust. It is preferably 5 to 50 g when using bean gum in combination, and 5 to 50 g when using gellan gum and native gellan gum in combination. When the gel strength is in the above range, a better texture can be obtained. If the gel strength is higher than the above range, it becomes an unpleasant unpleasant texture,
If it is lower than the above range, the gel state cannot be maintained and the texture becomes almost liquid.

Further, the amount of syneresis after freeze-thawing is 50-80% when the gelling agent is a combination of glucomannan and κ-carrageenan, 20-50% when a combination of glucomannan and xanthan gum is used, gellan gum and xanthan gum. It is preferably 30 to 60% when combined with locust bean gum and 40 to 60% when combined with gellan gum and native gellan gum. When the water separation amount is within the above range, a fresh texture can be obtained. If the amount of water separation is less than the above range, there is no freshness when eating, and if it is too large, the texture becomes almost liquid, and the texture unique to the gel food becomes poor.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION The gel food of the present invention comprises a combination of glucomannan and κ-carrageenan as gelling agents,
Combination of glucomannan and xanthan gum, combination of gellan gum, xanthan gum and locust bean gum,
Made with either a combination of gellan gum and native gellan gum.

The amount of each gelling agent added forms a gel,
In addition, the concentration should be such that it becomes edible after freeze-thaw. If the amount of addition is large, the texture becomes firm after freeze-thaw, and if the amount is small, the texture becomes soft.

As described above, the preferable amount of each gelling agent is 0.01 to 0.2% by mass of glucomannan, 0.1 to 0.5% by mass of κ-carrageenan, and 0.1 to 0.5% by mass of glucomannan and xanthan gum when glucomannan and κ-carrageenan are used in combination. Glucomannan 0.01-0.2 mass%, xanthan gum 0.01-0.2 mass%, gellan gum 0.02-0.5 mass%, xanthan gum 0.01-0.25 mass%, locust bean gum 0.01 when gellan gum, xanthan gum and locust bean gum are used together. ~ 0.25% by mass, in the case of a combination of gellan gum and native gellan gum, 0.02 to 0.5% by mass gellan gum, native gellan gum 0.0
It is 2 to 0.5% by mass, but can be freely adjusted according to the container and the eating method.

In addition to the above-mentioned gelling agents, the gelled food of the present invention may optionally contain sugars such as sucrose, fructose, glucose, dextrin and trehalose, and sweeteners such as stevia, aspartame, sucralose, and acesulfame K. Nutrients such as fragrances, vitamins, minerals, lipids, dietary fiber, proteins, peptides, amino acids and the like can be added as appropriate.

Further, the container used in the present invention is as follows.
Any container suitable for freezing and thawing can be used,
A can, a plastic cup, a paper container, a plastic blow-molded container, a pouch container having a mouthpiece, and the like can be appropriately used. The gel food of the present invention is provided with a discontinuous texture to the gel by freezing and has an appropriate water separation, so that if a pouch container having a mouthpiece is used, it can be eaten without spilling water, preferable.

The gel food of the present invention is obtained by heating and dissolving the above-mentioned gelling agent, filling the container and cooling it to form a gel.
It can be made by thawing after freezing. For freezing, commonly used home-use refrigerators and refrigerators commonly used for business use can be used, and the freezer temperature is preferably about −18 ° C. to −40 ° C. . Freezing may be slow freezing or quick freezing. Furthermore, the thawing may be either natural thawing of the frozen product at room temperature or thawing the frozen product in a refrigerator.

In order to obtain a fresh pulp-like texture, a change in the gel structure and an appropriate water separation are indispensable. For example, if the gel strength is too high, the texture becomes unpleasant, and if it is too low, the gel state cannot be maintained and the texture becomes almost liquid. Gel strength is reduced by thawing after freezing, presumably because the gel structure is broken by ice crystals.

Therefore, the gel strength after freezing and thawing is 30 to 10 when the gelling agent is gelatin alone, as described above.
0g, 5 for combined use of glucomannan and κ-carrageenan
0-200 g, 30-70 g when combined with glucomannan and xanthan gum, 5-50 g when combined with gellan gum, xanthan gum and locust bean gum, and 5-50 g when combined with gellan gum and native gellan gum Is preferred.

The reason why the water separation increases after freezing and thawing is considered to be that the retained water tends to come out of cracks generated in the gel. If the water separation is small, there is no freshness when eating, and if it is too large, the texture becomes almost liquid and the original texture of the gel food becomes poor.

Therefore, in order to obtain a fresh texture,
As described above, when the gelling agent is only gelatin, 10
~ 50%, 50-80% for combined use of glucomannan and κ-carrageenan, 20-50% for combined use of glucomannan and xanthan gum, 30-60% for combined use of gellan gum, xanthan gum and locust bean gum, and gellan gum In the case of using native gellan gum in combination, the content is preferably adjusted to 40 to 60%.

[0026]

EXAMPLES Test Examples Gels were prepared with various combinations of gelling agents, and tests were conducted to see the change in texture after freezing and thawing. That is,
Gels were prepared according to the formulation shown in Table 1 below, and gel strength and water separation were measured in an unfrozen state and after freezing and thawing. In addition, the texture was evaluated by sensory evaluation.

[0027]

[Table 1]

For the preparation of the gel, in the case of Sample Nos. 1 to 10, the gelling agent was dispersed in water, dissolved by heating, and then the other raw materials were added. Cooled in to obtain a gel. In sample No. 11, after dispersing the gelling agent in water, add the other ingredients, heat to about 60 ° C, immediately fill and seal the container, and then heat in hot water at 90 ° C for 40 minutes to obtain a gel. Was. Next, the whole container was cooled in running water.

The container is a square plastic container having a side length of 7 cm and a depth of 4 cm.
The top surface was hermetically sealed with a film. Freezing was performed by cooling in a freezer at −25 ° C. for 5 hours, and thawing was performed by natural thawing.

The gel strength was measured by a Rheometer CR-1 manufactured by Sun Kagaku.
Measured at 50. The measurement conditions were a cylindrical plunger with a diameter of 10 mm, an entry speed of 60 mm / min, an entry distance of 20 mm, and a measured product temperature of 10 ° C.
The breaking strength was defined as the gel strength. The measurement was performed three times for the same sample, and the average value was defined as the gel strength.

The water separation rate was measured by sifting the sample through an 8-mesh sieve, placing a fixed amount on a filter paper # 101 (manufactured by ADVANTEC), and measuring the water separation amount after 5 hours using a triangular funnel (diameter 6 cm). did. The measured values are shown in percentage.

The sensory evaluation was carried out by seven expert panels, and the evaluation of the gel state and the evaluation of gel preference were evaluated in four stages, and the contents of the sensory evaluation felt from the evaluation were summarized.

The evaluation criteria were as follows: In the evaluation of the gel state, 0 points had the same texture as the unfrozen product, 1 point had a slightly different texture from the unfrozen product, 2 points had a texture different from the unfrozen product, and 3 points. However, the texture was significantly different from that of the unfrozen product. In the evaluation of gel preference, 0 point is not so preferable, 1 point is slightly preferable,
Points were fairly favorable and 3 were very favorable. Table 2
Shows the gel strength and the water separation rate, and Table 3 shows the results of the sensory evaluation.

[0034]

[Table 2]

[0035]

[Table 3]

As shown in Table 2, the gel strength of all combinations of gelling agents after freezing and thawing tended to decrease, and the water separation increased, as compared to the case of non-freezing. However, as shown in Table 3 above, the change in the texture was not uniform, and there was a case where little change was observed and a case where the gel state was hardly maintained. Among them, only gelatin,
Or, in the case of a combination of glucomannan and κ-carrageenan, or a combination of glucomannan and xanthan gum, or a combination of gellan gum and xanthan gum and locust bean gum, or a combination of gellan gum and native gellan gum, in the sensory evaluation, the panel is not frozen Compared with Sample Nos. 1, 2, 10, and 11, it was pointed out that the texture was greatly changed compared to Sample Nos. 1, 2, 10, and 11. With respect to the texture, it was revealed that the freshness was increased by moderate water separation, and that the texture became particularly pleasant.

Hereinafter, examples will be described, but the present invention is not limited to these examples. Example 1 (Loquat-like texture jelly) A raw material having the composition shown in Table 4 below was dispersed in water, dissolved by heating to 95 ° C, filled in a plastic cup, sealed, cooled, and gelled. This was cooled in a freezer at −25 ° C. for 2 hours and frozen. Thereafter, the mixture was naturally thawed to obtain a gel food. The obtained gel food had a rough loquat fruit-like texture not found in unfrozen products.

[0038]

[Table 4]

Example 2 (Pear-like texture jelly) A raw material having the composition shown in Table 5 below was dispersed in water, dissolved by heating to 95 ° C, filled in a plastic cup, sealed, cooled, and gelled. This was cooled in a freezer at −25 ° C. for 2 hours and frozen. Thereafter, the mixture was naturally thawed to obtain a gel food. The obtained gelled food had a fresh pear-like texture with moderate water separation, while having a rough texture not found in unfrozen products.

[0040]

[Table 5]

Example 3 (Japanese pear-like texture jelly) A raw material having the composition shown in Table 6 below was dispersed in water, dissolved by heating to 95 ° C, filled in a plastic cup, sealed, cooled, and gelled. This was cooled in a freezer at −25 ° C. for 2 hours and frozen. Thereafter, the mixture was naturally thawed to obtain a gel food. The obtained gel food had a crisp, pear-like texture not found in unfrozen products.

[0042]

[Table 6]

Example 4 (Vitamin B Group Supplementary Jelly with Fruit Fiber (Grated Apple Style) Texture) According to the composition shown in Table 7 below, gellan gum was first dispersed in water, dissolved by heating to 95 ° C., and then dissolved. Add the ingredients,
The mixture was heated again to 95 ° C., immediately filled and sealed in a soft packaging container made of a film having a mouthpiece, cooled, and gelled. This was cooled in a freezer at −25 ° C. for 2 hours and frozen. afterwards,
It was naturally thawed to obtain a gel food. The resulting gel food is
Vitamin B group can be replenished, its texture is not found in unfrozen products, it has a mixture of water separation and fibrous jelly, it has a fresh, throbbing grated apple-like texture It was a gel food.

[0044]

[Table 7]

Example 5 (Jelly supplemented with fruit fiber (peach puree-like) textured peptide) According to the composition shown in Table 8 below, gellan gum was first dispersed in water, dissolved by heating to 95 ° C, and then other ingredients were added. ,
The mixture was heated again to 95 ° C., immediately filled and sealed in a soft packaging container made of a film having a mouthpiece, cooled, and gelled. This was cooled in a freezer at −25 ° C. for 2 hours and frozen. afterwards,
It was naturally thawed to obtain a gel food. The resulting gel food is
It can be supplemented with milk peptide and soy peptide, and its texture is not found in unfrozen products.It has a peach puree-like texture with wateryness and a mixture of fibrous jelly and fruity texture. It was a gel food.

[0046]

[Table 8]

[0047]

As described above, according to the present invention,
By using a specific gelling agent, an essential component other than the gelling agent is not required, and a gel-like food having a new texture like a pulp can be obtained only by performing normal freezing and thawing. it can.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (reference) // A23L 1/48 A23L 1/04 F term (reference) 4B022 LA02 LA03 LB09 LJ06 LN02 LQ01 4B036 LE08 LF19 LH11 LK02 LP17 4B041 LC03 LD01 LE10 LH07 LH08 LH10 LH16 LK07 LK09 LK11 LP16 LP25

Claims (7)

[Claims] 1. Glucomannan and κ as gelling agents
-Carrageenan, glucomannan and xanthan gum,
Gel made using gellan gum, xanthan gum and locust bean gum, gellan gum and native gellan gum, frozen and then thawed, characterized by having a different texture than before freezing Food. 2. The method according to claim 1, wherein the amount of the gelling agent is glucomannan when glucomannan and κ-carrageenan are used in combination.
0.01-0.2% by mass, κ-carrageenan 0.1-0.5% by mass,
In the case of a combination of glucomannan and xanthan gum, glucomannan 0.01-0.2% by mass, xanthan gum 0.01-0.2% by mass, in the case of a combination of gellan gum, xanthan gum and locust bean gum, gellan gum 0.02-0.5% by mass, xanthan gum 0.01-0.25% by mass, The gel food according to claim 1, wherein the locust bean gum is 0.01 to 0.25% by mass, and in the case of a combination use of gellan gum and native gellan gum, it is 0.02 to 0.5% by mass gellan gum and 0.02 to 0.5% by mass native gellan gum. 3. The gel strength after freezing and thawing, when the gelling agent is a combination of glucomannan and κ-carrageenan.
0-200 g, 30-70 g when combined with glucomannan and xanthan gum, 5-50 g when combined with gellan gum, xanthan gum and locust bean gum, 5-50 g when combined with gellan gum and native gellan gum. The gel food according to the above. 4. The amount of syneresis after freezing and thawing, when the gelling agent is a combination of glucomannan and κ-carrageenan.
0 to 80%, 20 to 50% when using glucomannan and xanthan gum, 30 to 60% when using gellan gum, xanthan gum and locust bean gum, and 40 to 60% when using gellan gum and native gellan gum. The gel food according to any one of claims 1 to 3. 5. Glucomannan and κ as gelling agents
-Carrageenan, glucomannan and xanthan gum,
Gellan gum and xanthan gum and locust bean gum, including gellan gum and native gellan gum, wherein the amount of the gelling agent is 0.01 to 0.2% by mass of glucomannan and 0.1% of κ-carrageenan when glucomannan and κ-carrageenan are used in combination. 0.5% by mass, 0.01% glucomannan when glucomannan and xanthan gum are used in combination.
-0.2 mass%, xanthan gum 0.01-0.2 mass%, in the case of a combination of gellan gum, xanthan gum and locust bean gum, gellan gum 0.02-0.5 mass%, xanthan gum 0.01-0.25 mass%, locust bean gum 0.01-0.
25% by mass, in the case of using gellan gum and native gellan gum in combination, gellan gum is 0.02 to 0.5% by mass, native gellan gum is 0.02 to 0.5% by mass. The gel strength is as follows.
50-200 g for the combination of carrageenan, 30-70 g for the combination of glucomannan and xanthan gum, 5-50 g for the combination of gellan gum and xanthan gum and locust bean gum, 5-50 g for the combination of gellan gum and native gellan gum, The amount of syneresis is 50 to 80% when the gelling agent is used in combination with glucomannan and κ-carrageenan, 20 to 50% when used in combination with glucomannan and xanthan gum, and when the gelling gum is used in combination with xanthan gum and locust bean gum.
A gel food comprising 30-60%, and 40-60% when gellan gum and native gellan gum are used in combination. 6. Glucomannan and κ as gelling agents
-Carrageenan, glucomannan and xanthan gum,
A method for improving the texture of a gel food, comprising forming a gel food using any of gellan gum, xanthan gum and locust bean gum, and gellan gum and native gellan gum, freezing the gel food, and then thawing the gel food. . 7. The amount of the gelling agent added is glucomannan when glucomannan and κ-carrageenan are used in combination.
0.01-0.2% by mass, κ-carrageenan 0.1-0.5% by mass,
In the case of a combination of glucomannan and xanthan gum, glucomannan 0.01-0.2% by mass, xanthan gum 0.01-0.2% by mass, in the case of a combination of gellan gum, xanthan gum and locust bean gum, gellan gum 0.02-0.5% by mass, xanthan gum 0.01-0.25% by mass, The method for improving the texture of a gel food according to claim 6, wherein the locust bean gum is 0.01 to 0.25% by mass, and when gellan gum and native gellan gum are used in combination, the gellan gum is 0.02 to 0.5% by mass and the native gellan gum is 0.02 to 0.5% by mass.