JP2002165570A - Gel-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gel-like food made of gel formed by xanthan gum and locust bean gum and having no foaming mark and uniform and smooth appearance. SOLUTION: This gel-like food is made of gel formed by xanthan gum and locust bean gum and characterized by containing 0.01-0.04 wt.% of agar based on the gel-like food.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gel food comprising a gel formed of xanthan gum and locust bean gum, which has a small bubble mark and a smooth appearance.

[0002]

2. Description of the Related Art Xanthan gum and locust bean gum are polysaccharides conventionally known as thickening stabilizers. The former is a fermented polysaccharide produced by a Xanthomonas campestris microorganism, and the latter is a polysaccharide obtained from the seeds of legume carob. As a property of both, each does not form a gel alone, but shows a maximum gelling power at a mixing ratio of 1: 1 especially when the total concentration is 0.5%,
It is known to form a unique and highly elastic gel (Osamu Igarashi et al., “Maruzen Food Dictionary” published by Maruzen Co., Ltd. on March 25, 1998, with sections on “Xanthan gum” and “Locust bean gum” reference). On the other hand, agar is known as a gelling agent. For example, an agar solution prepared at a concentration of 0.5 to 2.0% by weight is cooled and solidified to produce an agar gel such as bean agar (see above). , "Agar").

[0003] By the way, the present inventors have noticed that the gel formed by xanthan gum and locust bean gum has a unique stickiness and elastic texture.
An attempt was made to produce gel foods such as jelly, bavarois, and rare cheesecake utilizing this texture. However, the surface of the obtained gel-like food was covered with a large number of fine air bubble marks, and the appearance was poor.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a gel-like food having a smooth appearance, having a sticky and elastic texture peculiar to a gel formed by xanthan gum and locust bean gum. It is in.

[0005]

The inventors of the present invention have conducted various studies and found that a gel-like food comprising a gel formed of xanthan gum and locust bean gum has a viscosity of 0.01%.
It has been found that the incorporation of a very small amount of agar in the range of% by weight to 0.04% by weight makes it possible to obtain a gel food having a smooth appearance with less air bubble marks.

[0006] The present invention has been made based on the above findings, and the gist of the present invention is a gel food comprising a gel formed of xanthan gum and locust bean gum. Is a gelled food comprising 0.01% to 0.04% by weight of a gel.

Further, another gist of the present invention is that the gel food has a xanthan gum content of 0.1% by weight to 1.0% by weight based on the gel food. Shaped food.

[0008] Further, another gist of the present invention is characterized in that the content of locust bean gum in the gel food is 0.1% by weight to 1.0% by weight based on the gel food. It is a gel food.

[0009] Another aspect of the present invention is a gel food characterized in that the above-mentioned gel food further contains dairy ingredients and / or fats and oils.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The gel food according to the present invention is a food mainly composed of a gel formed by xanthan gum and locust bean gum. And the like. In particular, the present invention is suitable for gel foods such as rare cheese cakes which have relatively high elasticity and require a sticky texture and a smooth appearance.

The amount of xanthan gum and locust bean gum contained in the gel food of the present invention may be an amount capable of forming a gel by including both, and xanthan gum is 0.1% by weight based on the gel food. To 1.0% by weight, more preferably 0.2% to 0.5% by weight. In addition, locust bean gum is used in an amount of 0.1% to 1.0% by weight, more preferably 0.2% by weight, based on the gel food.
０．５0.5% by weight. By including the above amounts of xanthan gum and locust bean gum, a gel-like food product having a sticky and elastic texture unique to the gel formed by xanthan gum and locust bean gum can be obtained.

The weight ratio of the xanthan gum to the locust bean gum is preferably from 1: 1 to 5. Thereby, a gel food having particularly strong elasticity and stickiness can be obtained.

A feature of the present invention is that agar is contained in an amount of 0.01% by weight to 0.04% by weight with respect to a gel food comprising a gel formed of xanthan gum and locust bean gum. As a result, a gel food having the stickiness, elastic texture, and smooth appearance characteristic of the gel can be obtained. When the amount of agar is less than 0.01% by weight based on the gel food, the gel food has many air bubble marks. On the other hand, when the amount of agar exceeds 0.04% by weight based on the gel food, a crispy texture derived from the agar appears, so that the texture unique to the gel formed by xanthan gum and locust bean gum is reduced. Be impaired.

The action of agar in the present invention is as follows. In producing a gel food, first, xanthan gum and locust bean gum are added to water and heated while mixing to prepare an aqueous solution containing xanthan gum and locust bean gum (hereinafter referred to as an aqueous solution). Is high. For this reason, air bubbles are likely to be mixed during the mixing or when the prepared aqueous solution and other raw materials are uniformly mixed. Then, since the gel is formed while the air bubbles are mixed, a gel food having many air bubble traces is obtained. However, by mixing a specific amount of agar before gelling the aqueous solution or a raw material mixture containing other raw materials,
The spinnability of the aqueous solution is reduced, and the mixed air bubbles are easily removed. As a result, a gel food having a small bubble mark and a smooth appearance can be obtained.

In obtaining the gel food of the present invention, a sweetener, an acidulant, a milk raw material, an oil or fat, a fruit juice, a paste-like pulp, an alcoholic beverage, a flavor, a pigment, and the like may be added, if necessary. Further, solids such as flesh having appropriate size may be dispersed in the obtained gel food. As a sweetener,
For example, sugars such as sucrose, fructose, trehalose and sucralose, sugar alcohols such as sorbitol, mannitol, xylitol, maltitol, lactitol, stevia, aspartame and the like can be mentioned. Examples of the acidulant include organic acids such as citric acid, malic acid, phosphoric acid, tartaric acid, gluconic acid, and phytic acid or salts thereof.

When the gel food of the present invention has been adjusted to a low pH with the above-mentioned organic acid, and particularly has a pH of 4.0 or less, it is preferable to add sucralose. Thereby, the sharp acidity of the gel food can be reduced. Sucralose is trichlorogalactose (T
GS), which is a sucrose derivative chemically synthesized from sucrose as a raw material. When sucralose is blended in the gel food, the suitable amount is 0.1 to the gel food.
001% by weight to 0.01% by weight.

The gel food of the present invention preferably contains fats and oils and / or milk ingredients. This allows
Further, a gel food having a smooth appearance with less air bubble marks can be obtained. As fats and oils, known edible fats and oils, for example, vegetable oils such as rapeseed oil, soybean oil, sunflower oil, palm oil, coconut oil, cottonseed oil, olive oil, and corn oil may be used. When fats and oils are blended in a gel food, the preferred amount is 5% by weight to 6% based on the gel food.
0% by weight, more preferably 10% to 20% by weight. In addition, any milk raw material may be used as long as it contains milk fat, for example, milk, fermented milk, cream, cheese, whole milk powder, concentrated milk, and the like. When a milk material is blended with the gel food, the preferable amount is 2% by weight to 3% based on the gel food.
0% by weight. However, this amount is the amount when used in combination with fats and oils, and when the dairy raw material is used alone, the preferred amount is 5% by weight to 60% by weight, more preferably 30% by weight based on the gel food. ６０60% by weight.

The gel food of the present invention contains the above-mentioned raw materials, and can be provided as a gel food in a container by filling and sealing a container. Moreover, you may give a heat sterilization process as needed.

Hereinafter, the method for producing a gel food of the present invention will be described with reference to an example of producing a rare cheesecake which is one embodiment of the gel food. First, the cheese is 30 ℃ ～ 7
Heat to 0 ° C. to melt. In the present invention, it is preferable to adjust the cheese to a low pH at the time of dissolution, and further to adjust the pH to 3.8 or less. Usually, the step of heating and melting the cheese also serves as sterilization of the cheese.However, since a sufficient bacteriostatic effect can be obtained even by heating at a relatively low temperature by adjusting the pH to a low value, the heating during the heating and melting is performed. It can suppress the reduction in the cheese flavor that is the cause.

Separately, xanthan gum, locust bean gum and an aqueous solution of agar (hereinafter, aqueous solution) are prepared by adding xanthan gum, locust bean gum and agar to water and mixing while heating. When a cheese adjusted to a low pH is used as the cheese, it is preferable to add an organic acid salt having a pH buffering ability to the aqueous solution. Thereby, the stickiness and elasticity peculiar to the gel formed by xanthan gum and locust bean gum can be maintained. Make the above aqueous solution low pH
This is because, when added to the heat-melted cheese, the decrease in the gelling ability of xanthan gum and locust bean gum due to the effect of acid can be suppressed by an organic acid salt having a pH buffering ability. Examples of the organic acid salt having a pH buffering property include trisodium citrate, sodium phytate, disodium phosphate, sodium ascorbate, sodium tartrate, sodium malate, sodium fumarate and the like. Further, it is preferable to add the organic acid salt to the aqueous solution so that the amount of the organic acid salt is 0.05% by weight to 0.5% by weight based on the gel food.

Next, the aqueous solution is added to the heated and melted cheese, and the mixture is heated and mixed uniformly to prepare a raw material mixture.
In this raw material mixture, the above-mentioned sweetener, acidulant, oil and fat,
Fruit juice, pulp, alcoholic beverages, flavors, pigments and the like may be added as necessary. After the heating and mixing, the container is filled and sealed before the raw material mixture gels. Before filling and sealing the raw material mixture in a container, it is preferable to perform a homogenization treatment using a homogenizer such as a homogenizer or a homomixer. Thereby, a smoother rare cheesecake can be obtained.

Next, after filling and sealing the raw material mixture in a container, a heat sterilization treatment is carried out if necessary. Thereafter, the mixture is cooled by cooling means such as immersion in cold water or a shower to gel the raw material mixture. As a result, a preservable rare cheesecake in a container having a smooth appearance and having the unique stickiness, elastic texture, and good cheese flavor of the gel formed by xanthan gum and locust bean gum is obtained.

[0023]

Example 1 0.4 parts by weight of xanthan gum, 0.4 parts by weight of locust bean gum, and 0.04 parts by weight of agar
It was added to 99.16 parts by weight of water and heated to 90 ° C. while mixing to dissolve xanthan gum, locust bean gum and agar to prepare 100 parts by weight of xanthan gum, locust bean gum and an aqueous agar solution. next,
The aqueous solution was filled and sealed in a cup-shaped container while maintaining the temperature at 80 ° C., and was cooled by holding in cold water at 10 ° C. for 10 minutes to obtain a gel. Observation of the surface of this gel showed that scars of bubbles were reduced. When this gel was eaten, it was found that the gel of xanthan gum and locust bean gum had unique stickiness and elasticity.

[0024]

Comparative Example 1 A gel was prepared in the same manner as in Example 1 except that no agar was contained. The surface of this gel had more air bubble marks than the product of Example 1 and had severe irregularities. In addition, a large number of air bubbles remained inside the gel, resulting in an uneven gel.

[0025]

Comparative Example 2 A gel was prepared in the same manner as in Example 1, except that 0.05 parts by weight of agar was added. In this gel, the same bubble mark as in Example 1 was observed.
However, it had a more crisp texture than the product of Example 1, and the stickiness and elasticity specific to gels of xanthan gum and locust bean gum were reduced.

[0026]

Comparative Example 3 A gel was prepared in the same manner as in Example 1 except that 0.008 parts by weight of agar was added. On the surface of this gel, there are more air bubble marks than the product of Example 1,
Severe irregularities were observed.

[0027]

Example 2 0.4 parts by weight of xanthan gum, 0.4 parts by weight of locust bean gum, 0.04 parts by weight of agar, 30 parts by weight of rapeseed white oil, and 60.16 parts by weight of water were added.
The mixture was heated to 90 ° C. with mixing to dissolve xanthan gum, locust bean gum and agar to form a raw material mixture. Next, the raw material mixture was filled and sealed in a cup-shaped molding container while maintaining the temperature at 80 ° C., and then immersed in cold water at 10 ° C. for 10 minutes to cool to obtain a gel. Thereafter, when the container was opened and the surface of the gel in the container was viewed, the scar of bubbles was further reduced as compared with the product of Example 1. When this gel was eaten, the gel had the unique stickiness and elasticity of xanthan gum and locust bean gum.

[0028]

Example 3 6 parts by weight of natural cheese heated to 65 ° C. were mixed with a processed oil (50% by weight of vegetable oil, 50% fermented milk).
% By weight) 36 parts by weight, citric acid 0.2 part by weight,
A seasoning solution containing 1.8 parts by weight of gluconic acid and 3.0 parts by weight of strawberry juice was added and uniformly mixed to prepare 47 parts by weight of cheese. Next, 0.4 parts by weight of xanthan gum, 0.4 parts by weight of locust bean gum, 0.03 parts by weight of agar, 0.04 parts by weight of trisodium citrate, and sucrose 11
Parts by weight, 0.002 parts by weight of sucralose, 38.1 parts of water
The mixture was added to 28 parts by weight and heated to 90 ° C. while mixing to prepare 50 parts by weight of a gelling agent. Next, the above cheese blend and the gelling agent blend were mixed at the time when the product temperature of both was 70 ° C., and 3 parts by weight of strawberry paste was further added,
The mixture was mixed until it became uniform to obtain 100 parts by weight of the raw material mixture. In addition, this raw material mixture had a pH of 3.8. Thereafter, the raw material mixture was homogenized with a homomixer while maintaining the product temperature at 65 ° C., and the raw material mixture was filled in a cup container and sealed. Next, the raw material mixture in the container was heated and sterilized at 95 ° C. for 22 minutes, immersed in cold water at 10 ° C., and gelled by cooling to obtain a heat-sterilized rare cheese cake in the container. Thereafter, the storage-tested rare cheesecake in the heat-sterilized container was stored at 25 ° C. for 8 months.

After the storage test, when the rare cheesecake in the container was opened, no deterioration was observed, and the flavor of the cheese was well maintained. The surface of this rare cheese cake was smooth without bubble marks. Furthermore, the unique stickiness and elasticity of the gel formed by xanthan gum and locust bean gum were well maintained.

[0030]

According to the present invention, it is possible to obtain a gel-like food having a sticky and elastic texture peculiar to a gel formed of xanthan gum and locust bean gum, and having a smooth appearance with few air bubble marks.

Further, when the gel food of the present invention contains dairy ingredients and / or fats and oils, it has a smooth appearance with less air bubble marks.

Continued on the front page (72) Inventor Mizuho Takayashiki 1-5-7 Mikiteisakaecho, Higashiosaka-shi, Osaka House Foods Co., Ltd. F-term (reference) 4B014 GG11 GG14 GK08 GL11 4B041 LC03 LC10 LD01 LH07 LH10 LH16 LK18 LK37

Claims (4)

[Claims] 1. A gel food comprising a gel formed by xanthan gum and locust bean gum,
Agar is added to the gel food in an amount of 0.01% by weight to 0.0% by weight.
A gel food comprising 4% by weight. 2. The gel food according to claim 1, wherein the content of xanthan gum is 0.1% by weight to 1.0% by weight based on the gel food. 3. The gel food according to claim 1, wherein the content of the locust bean gum is 0.1% by weight to 1.0% by weight based on the gel food. 4. The gel food according to any one of claims 1 to 3, further comprising a milk raw material and / or an oil or fat.