JP2008142046A - Sheet-like molded food product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a sheet-like molded food product containing low-viscosity galacto-xyloglucan. <P>SOLUTION: This sheet-like molded food which has shape retention, moderate elasticity, spreadability and syneresis-suppressing effect is obtained by containing low-viscosity galacto-xyloglucan, thickening polysaccharides, and saccharides. The thickening polysaccharides include Locust bean gum, Cyamoposis Gum, xanthan gum, and Tamarind Seed polysaccharides. The saccharides are monosaccharide, disaccharide or oligosaccharides, and may be a combination of at least one same or different kind thereof. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a sheet-like molded food containing low viscosity galactoxyloglucan.

  In general, various jams eaten by applying to bread etc. use “pectin” as a raw material. In particular, in the case of jam with high sugar content, HM pectin that reacts with sugar is used, and in the case of jam with low sugar content, LM pectin that reacts with calcium is used. These jams are filled in cups and bags, and when used, they are scooped with a spoon or squeezed and applied to food such as bread. Jam using pectin is hardened in a gel form, but the gel is easy to collapse, so it is ideal for application. In recent years, various breads have been developed. This is largely due to the development of a sheet-like filling that is easily sandwiched between bread. The filling with excellent shape retention, extensibility and mechanical resistance made it possible to develop a new bread.

  Against this background, attempts have also been made to examine the sheet form of jam. For example, as a method for solidifying jam, a method of hardening with gelatin is known, but it is described that a thickening polysaccharide such as agar or other is also used (Patent Documents 1 and 2). It is also known to harden honey using agar (Patent Document 3). On the other hand, it is known that a natural thickening stabilizer and / or a synthetic paste can be added to provide a shaped food for filling or topping (Patent Document 4).

JP-A-5-153940 Japanese Patent No. 3318892 Patent No. 2795424 JP 59-45836 A

  However, jams using pectin, xanthan gum, locust bean gum, and the like that have been known so far have been difficult to form into a sheet because of lack of shape retention. On the other hand, molded foods for filling and the like to which a natural thickening stabilizer and / or a synthetic paste are added have a strong jelly feeling, and it is difficult to obtain a texture as if jar jam or the like was applied to bread. . Therefore, it is an important issue to develop a sheet-like food that has shape retention and heat resistance capable of maintaining a sheet-like form, maintains a water separation inhibiting effect, and obtains an appropriate elasticity.

  The present inventor has intensively studied the sheet-shaped molded food of the above problem. As a result, by using low-viscosity galactoxyloglucan, it is possible to produce sheet-shaped molded foods that have a shape-retaining property, moderate elasticity, spreadability, and have an unprecedented property that has a water separation-inhibiting effect. The present inventors have found that this can be done and have completed the present invention.

That is, the present invention is as follows.
Item 1: A sheet-like molded food comprising a low-viscosity galactoxyloglucan, a thickening polysaccharide and a saccharide.
Item 2: Low viscosity galactoxyloglucan is measured using a B-type viscometer at a measurement temperature of 25 ° C. and a rotation speed of 30 rpm, and the viscosity in the 1.5 wt% aqueous solution is in the range of 1 to 150 mPa · s. The sheet-shaped molded food according to Item 1.
Item 3: The thickening polysaccharide is selected from the group consisting of locust bean gum, guar gum, xanthan gum, tamarind seed polysaccharide, glucomannan, carrageenan, agar, gellan gum, native gellan gum, sodium alginate, carboxymethylcellulose, microcrystalline cellulose and gelatin Item 3. The sheet-like molded food according to Item 1 or 2, which contains one or more thickening polysaccharides.
Item 4: The sheet-shaped molded food according to any one of Items 1 to 3, wherein the saccharide is at least one selected from the group consisting of monosaccharides, disaccharides and oligosaccharides.
Item 5: The sheet-shaped molded food according to any one of Items 1 to 4, wherein the content of the low-viscosity galactoxyloglucan is 0.01 to 5.0% by weight with respect to the sheet-shaped molded food.
Item 6: The sheet-shaped molded food according to any one of Items 1 to 5, wherein the sheet-shaped molded food is jam, mamalade, or condensed milk.

  Since the sheet-like molded food according to the present invention has an appropriate shape-retaining property, it provides a heat-resistant sheet-like molded food that does not impair the shape-retaining property even at room temperature and does not lose its shape during storage and transportation. it can. Since it has moderate elasticity and spreadability, it is possible to provide a sheet-like molded food with excellent texture. Moreover, since this sheet-like molded food has a water separation inhibiting effect, it is excellent in long-term storage stability.

  The present invention is described in detail below.

  The “sheet-shaped molded food” in the present invention means a food molded into a certain shape. Examples of the shape include a circle, a square, and a rectangle, but a square is preferable. In addition, as long as it can provide as food and can achieve the objective of this invention, it is not limited to these shapes. Although thickness is suitably selected according to the foodstuff to be used, it is about 0.1 cm-about 2 cm, Preferably it is about 0.1 cm-about 1 cm.

  Examples of the “food product” in the present invention include jam, mamalade, caramel, condensed milk, and strawberry, but jam, mamalade, and condensed milk are preferable, and jam is particularly preferable.

  Examples of the “jam” include strawberry jam, blueberry jam, apple jam, aloe jam, apricot jam, and milk jam.

  In the present invention, “low-viscosity galactoxyloglucan” refers to a galactoxyloglucan prepared by a chemical method, a physical method or an enzymatic method, and measured using a B-type viscometer [manufactured by Tokyo Keiki Co., Ltd.] What has the physical property that the viscosity of this 1.5 weight% aqueous solution is 1-150 mPa * s on measurement conditions of 25 degreeC and rotation speed 30rpm. What has the physical property whose viscosity of this aqueous solution is 1-100 mPa * s on the said measurement conditions is more preferable, and what has the physical property which is 1-50 mPa * s is still more preferable.

  The “galactoxyloglucan” refers to a natural polysaccharide present in the cell wall (primary wall) of higher plants such as dicotyledonous and monocotyledonous plants. Specifically, galactoxyloglucan has glucose, xylose and galactose as constituent sugars, and the main chain has a structure in which glucose is β-1,4 linked, xylose is linked to the side chain, and galactose is further bound to the xylose. Galactoxyloglucan can be obtained from tamarind, hymenea plant seeds, soybeans, mung beans, kidney beans, rice, barley, apples and the like.

As the “galactoxyloglucan” used in the present invention, a galactoxyloglucan having a high galactoxyloglucan content and easily available [Tamarind seed gum: trade name “Glyroid” (registered trademark) Dainippon Sumitomo Manufactured by Co., Ltd.] is preferable.

  “Preparing a low-viscosity galactoxyloglucan by a chemical method” means that galactoxyloglucan is hydrolyzed by acid or alkali treatment. Here, the acid used for the acid treatment may be either an inorganic acid or an organic acid. Examples of the inorganic acid include hydrochloric acid, sulfuric acid, phosphoric acid or nitric acid, and sulfuric acid is preferably used. Examples of the organic acid include citric acid, succinic acid, tartaric acid, acetic acid and propionic acid, and citric acid is preferably used. Examples of the base used for the alkali treatment include sodium hydroxide, potassium hydroxide and calcium hydroxide.

  “Preparing galactoxyloglucan by a physical method” means preparing galactoxyloglucan by heat treatment, high-pressure homogenization treatment, ultrasonic treatment, or mechanical shearing treatment.

  “Preparing galactoxyloglucan by an enzymatic method” means preparing galactoxyloglucan enzymatically with a polysaccharide-degrading enzyme. As the polysaccharide degrading enzyme, for example, β-1,4-glucanase, that is, a plant tissue-disintegrating enzyme having so-called cellulase activity, which is derived from microorganisms or plants can be used. The desired low-viscosity galactoxyloglucan can be prepared by adjusting the substrate concentration, enzyme concentration, optimum pH, optimum reaction temperature, reaction time, etc. according to the type of enzyme used.

  The low-viscosity galactoxyloglucan can be prepared by any of the methods described above, but is preferably prepared by an acid chemical method or an enzymatic method. In particular, it is preferably prepared by a chemical method using an acid.

  The low-viscosity galactoxyloglucan prepared by an acid chemical method is used to prepare an aqueous solution in which galactoxyloglucan is dissolved by selecting the appropriate galactoxyloglucan concentration, the type of acid used, the pH of the solution, the reaction temperature, and the reaction time. After the acid is added, the aqueous solution can be obtained by heating.

  The amount of galactoxyloglucan used in preparing the low-viscosity galactoxyloglucan is 0.1 to 20% by weight, preferably 1 to 10% by weight, based on the total amount of the solution. The addition amount of the acid to be used is 0.1 to 20% by weight, preferably 1 to 10% by weight, based on the aqueous solution of galactoxyloglucan. The pH value of the solution is preferably less than 4. The reaction temperature is 20 ° C to 150 ° C, preferably 40 ° C to 121 ° C. The reaction time can be adjusted by measuring the desired reaction time with, for example, a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.), and is usually several seconds to 48 hours. Time is preferred.

  “Low-viscosity galactoxyloglucan” used in the present invention may be commercially available, for example, trade name “Glyate” (registered trademark) manufactured by Dainippon Sumitomo Pharma Co., Ltd. may be used. It is not limited to the grade of “GRIATE” (registered trademark) used.

  In the present invention, the “low-viscosity galactoxyloglucan” is contained in an amount of 0.01% to 5.0% by weight based on the total amount of the sheet-shaped molded food. Preferably it contains 0.01 weight%-2.0 weight%, More preferably, it contains 0.1 weight%-1.0 weight%.

The “low viscosity galactoxyloglucan” may be used as a powder or as a solution. The solution of “low-viscosity galactoxyloglucan” obtained by acid treatment is filtered or centrifuged into a solution containing “low-viscosity galactoxyloglucan” obtained after acid treatment, for example, by a dryer such as drum drying or spray drying. A method such as separation is performed to remove insoluble materials, followed by drying by drum drying, spray drying, or the like. After obtaining a clear liquid, an appropriate organic solvent is added to coagulate and dry "low viscosity galactoxyloglucan" It can be dried by the method, purified and powdered. Moreover, the solution of “low viscosity galactoxyloglucan” may be appropriately concentrated or diluted with water.

  The “sheet-shaped molded food” in the present invention also contains a thickening polysaccharide.

  Examples of the thickening polysaccharide in the present invention include locust bean gum, guar gum, xanthan gum, tamarind seed polysaccharide, pectin, glucomannan, carrageenan, agar, gellan gum, native gellan gum, sodium alginate, carboxymethyl cellulose, microcrystalline cellulose, gelatin Etc. In particular, it is preferable to use tamarind seed polysaccharide. The tamarind seed polysaccharide may be commercially available, for example, trade name “Glyroid” (registered trademark) manufactured by Dainippon Sumitomo Pharma Co., Ltd. may be used. The grade of “Glyroid” (registered trademark) used is not limited.

  The thickening polysaccharide is contained in an amount of 0.01% by weight to 5.0% by weight with respect to the total amount of the “sheet-shaped molded food”. The content is preferably 0.01% by weight to 1.0% by weight, more preferably 0.1% by weight to 1.0% by weight. As the thickening polysaccharide, one or more thickening polysaccharides selected from the same or different thickening polysaccharides described above may be used.

  The ratio of the amount of “low viscosity galactoxyloglucan” and “thickening polysaccharide” used is about 1:10 to about 10: 1, preferably about 1: 5 to about 5: 1, especially about 1 : 3 to about 3: 1. About 1:10 to about 10: 1 means that when the content of “low-viscosity galactoxyloglucan” in the total amount of “sheet-shaped molded food” is 1 part, “thickening polysaccharide” is about 0.1 Means containing about 10 parts. In this case, the content of the “thickening polysaccharide” does not exceed the total content of the “sheet-shaped molded food” described above.

  The “sheet-shaped molded food” in the present invention also contains saccharides. Examples of the saccharide include monosaccharides (for example, glucose, fructose or galactose), disaccharides (for example, sucrose or maltose), or oligosaccharides (for example, fructooligosaccharide or galactooligosaccharide). Saccharides may be used in combination of one or more of the same or different monosaccharides, disaccharides or oligosaccharides.

  The saccharide is contained in an amount of 40% by weight to 80% by weight with respect to the total amount of the “sheet-shaped molded food”. The content is preferably 40% by weight to 70% by weight, particularly preferably 45% by weight to 65% by weight.

  The “shape retention” in the present specification means that the food is kept in a certain shape and does not lose its shape. That is, it means that a sheet shape (a constant shape) is maintained.

  The “moderate elasticity” in the present specification means elasticity that is softer than jelly and has a feeling of chewing when eating.

  The “moderate spread property” in this specification means that the molded food can be easily spread (applied) using a knife or the like.

  In the present specification, “water separation suppression” means that moisture is not released on the surface of the food even when the sheet-like molded food is stored.

  The sheet-shaped molded food according to the present invention is a step of adding and dispersing "low viscosity galactoxyloglucan" and "thickening polysaccharide" to "sugar", adding a taste component and water, stirring and mixing, It can be manufactured by adding a saccharide after heating and dissolving the aqueous solution and boiled by heating, subsequently pouring the boiled liquid obtained in the above step into a mold, cooling it and molding it, and removing it from the mold after molding .

  Examples of the taste component include fruits used for jam and the like, for example, strawberry, apple, apricot, mandarin orange, blueberry, banana, cherry, kiwi fruit and the like. The taste component is not limited to raw materials such as raw, frozen or fruit juice. These components may use 1 type, or 2 or more types of components.

  The heating temperature in the boiling step is about 80 ° C. to about 100 ° C., and the cooling step may be, for example, left at room temperature and gradually cooled.

  The present invention provides a method for molding a sheet-shaped molded food, comprising a low-viscosity galactoxyloglucan, a thickening polysaccharide and a saccharide.

  The contents of the present invention will be specifically described with reference to the following reference examples, examples and comparative examples, but the present invention is not limited to these. In the formula, unless otherwise indicated, the unit means part by weight.

Reference example: (Preparation of low-viscosity galactoxyloglucan aqueous solution)
A low-viscosity galactoxyloglucan (trade name “Glyate” (registered trademark), manufactured by Dainippon Sumitomo Pharma Co., Ltd.) was stirred and dissolved in 0.25 to 1.0 g of water to make a total of 100 g. 25, 0.5 and 1.0 wt% of the aqueous solution was prepared. The viscosity of the aqueous solution measured with a B-type viscometer at 25 ° C. and 30 rpm is shown in the following table.

Example: (Manufacture of sheet-shaped molded jam)
A sheet-shaped molded jam was produced according to the formulation described in Table 2 below. Glyate (registered trademark) and Griloid (registered trademark) were dispersed in sucrose (6 parts by weight), and frozen strawberry and water were added and mixed with stirring. The solution was heated to boiling to completely dissolve the contents, then the remaining white sucrose (40 parts by weight) was added, and the mixture was further heated and boiled to Brix.50. This was poured into a square mold (length 80 mm, width 80 mm, depth 5 mm) and cooled and solidified. It removed from the type | mold and obtained the sheet-like shaping | molding jam (Examples 1 and 2, Comparative Examples 1 and 2).

  As shown in Table 3 below, the sheet-like molded jams of Example 1 and Example 2 obtained by the above prescriptions have shape retention properties and moderate elasticity. However, it was not a hard gel but spread easily with a knife. Moreover, there was almost no water separation. The texture did not feel jelly and was good as the texture of jam. On the other hand, Comparative Example 1 was a highly viscous solution and could not be molded without any shape retention. Although Comparative Example 2 was a gel, it was easily broken and could not be molded. The spreadability was excellent, but water separation was observed.

  Since the sheet-like molded food according to the present invention has an appropriate shape-retaining property, it provides a heat-resistant sheet-like molded food that does not impair the shape-retaining property even at room temperature and does not lose its shape during storage and transportation. it can. Since it has moderate elasticity and spreadability, it is possible to provide a sheet-like molded food with excellent texture. Moreover, since this sheet-like molded food has a water separation inhibiting effect, it is excellent in long-term storage stability.

Claims (6)

A sheet-like molded food comprising a low-viscosity galactoxyloglucan, a thickening polysaccharide and a saccharide. The low-viscosity galactoxyloglucan has a viscosity of 1 to 150 mPa · s in a 1.5% by weight aqueous solution under measurement conditions of a measurement temperature of 25 ° C. and a rotation speed of 30 rpm using a B-type viscometer. The sheet-shaped molded food according to 1. 1 wherein the thickening polysaccharide is selected from the group consisting of locust bean gum, guar gum, xanthan gum, tamarind seed polysaccharide, glucomannan, carrageenan, agar, gellan gum, native gellan gum, sodium alginate, carboxymethylcellulose, microcrystalline cellulose and gelatin The sheet-shaped molded food according to claim 1 or 2, comprising seeds or two or more thickening polysaccharides. The sheet-shaped molded food according to any one of claims 1 to 3, wherein the saccharide is at least one selected from the group consisting of monosaccharides, disaccharides and oligosaccharides. The sheet-shaped molded food according to any one of claims 1 to 4, wherein the content of the low-viscosity galactoxyloglucan is 0.01 to 5.0% by weight based on the sheet-shaped molded food. The sheet-shaped molded food is a jam, mamalade, or condensed milk. The sheet-shaped molded food according to any one of claims 1 to 5.