JP2011103820A - Hydrocolloid composition and food containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a hydrocolloid composition having a high gel strength, and acid resistance and freeze resistance, and high in gel strength even after frozon and thawed, and to provide a food containing the composition. <P>SOLUTION: The hydrocolloid composition includes agar which has as the raw material, at least one seaweed selected from Gelidiaceae genus, Gracilaria genus, and Pterocladia capillacea genus, and has a 1.5 wt.% Nichikansui-type gel strength of not less than 1,500 g/cm<SP>2</SP>, a weight average molecular weight of not less than 600,000, and a molecular weight distribution (Mw/Mn) of not more than 13, and at least one selected from galactomannan and glucomannan. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a hydrocolloid composition having a high gel strength, acid resistance and freezing resistance, and a gel having high gel strength after freezing and thawing, and a food containing the same.

  Jelly produced by adding water to agar, dissolving by heating, and cooling and solidifying is widely distributed. However, agar jelly has a problem that it is easily decomposed in an acidic state and the gel strength is lowered. This is because the bond between β-D-galactopyranose bound at positions 1, 3 and 3,6 anhydro-α-L-galactopyranose bound at positions 1, 4 which are constituent sugars of agar is easily decomposed by an acid, This is because of the low molecular weight of agar. For this reason, there is a problem that it is difficult to make acidic jelly and drink jelly, and the jelly strength is lowered by heat sterilization in an acidic state. Furthermore, in an acidic state, since it tends to deteriorate with time, there is a problem that it is difficult to display a long shelf life, and it is difficult to use it for a product such as a medicine that has a three-year expiration date in principle.

  In addition, agar jelly has a problem that the freezing and denaturation, which is a characteristic of agar, is large, and when the tissue is destroyed by thawing and thawed, the jelly cannot be restored and cannot be used after being separated. If there is a jelly that can be distributed in a frozen state, it can be stored for a long period of time, so it has a high commercial value and can be added with ingredients such as fragrances that are weak against heat, and the taste does not change with time. In order to improve freezing resistance, methods such as increasing the solid content by adding a high sugar content or adding a thickener component can be considered. However, when the sugar content is raised, the sweetness is too strong and the use is limited. On the other hand, when a thickener is added, the jelly has a strong pasty feeling and a poor texture.

  Patent Document 1 includes an agar composition having an average molecular weight of 10,000 to 200,000 and a paste comprising at least one of locust bean gum, tara gum, konjac mannan and cassia gum. It is described that it has.

JP 2003-23977 A

  However, the agar composition described in Patent Document 1 has a problem of low gel strength. Accordingly, an object of the present invention is to provide a hydrocolloid composition having a high gel strength, acid resistance and freezing resistance, and a gel having high gel strength after being frozen and thawed, and a food containing the same. To do.

In order to achieve the above object, as a result of intensive studies, the present inventors have succeeded in producing agar with high strength, high molecular weight and low molecular weight distribution, which has never been obtained, and this agar and galactomannan. And at least one of glucomannan was found to have a strong synergistic effect. This hydrogel composition has high gel strength, excellent acid resistance and freezing resistance, and high gel strength after freezing and thawing. That is, the present invention uses at least one or more seaweeds among the genuses of the genus Tengusa, the genus Ogonori, and the genus Dracus, and has a gel strength of 1,500 g / cm ² or more and a weight average molecular weight of 600,000 or more at 1.5% by weight. And a hydrocolloid composition comprising agar having a molecular weight distribution Mw / Mn of 13 or less and at least one of galactomannan and glucomannan. Moreover, this invention is a foodstuff containing the said hydrocolloid composition. In the present specification, the gel composition is a gel prepared by dissolving a hydrocolloid composition in water.

  As described above, according to the present invention, a hydrocolloid composition that has a high gel strength, has acid resistance and freezing resistance, and has a high gel strength after being frozen and thawed, and a food containing the same are provided. can do.

It is a graph which shows the relationship between the ratio of agar and locust bean gum, and gel strength.

Agar used in the present invention, the gel strength of Japan Hiyamizu formula in 1.5 wt% is not less 1500 g / cm ² or more, more preferably 1600 g / cm ² or more, it is 1700 g / cm ² or more Further preferred. When the gel strength is lower than the above range, the synergistic effect with galactomannan and glucomannan is weakened, and not only the gel strength is lowered, but also a paste-like feeling of galactomannan and glucomannan appears.

  The agar used in the present invention has a weight average molecular weight Mw of 600000 or more, more preferably 700000 or more, and further preferably 800000 or more. When the weight molecular weight is lower than the above range, the synergistic action with galactomannan or glucomannan is weakened and the gel strength is lowered. In the molecular weight distribution, Mw / Mn is 13 or less, more preferably 9 or less, and further preferably 7 or less. In the present invention, there are particularly few low molecular weight components. If the molecular weight distribution is wider than the above range, the synergistic effect with galactomannan or glucomannan is poor.

  The molecular weight distribution (Mw / Mn) can be determined by the following equation, where Mw represents the weight average molecular weight and Mn represents the number average molecular weight.

[Formula 1]
(Mp is the molecular weight of a molecule having a polymerization degree P, and Np is the number contained in the sample)
The molecular weight distribution (Mw / Mn) indicates that the larger the value, the wider the molecular weight distribution.

  The agar used in the present invention is made from, for example, at least one seaweed among the genuses of the genus Tengusa, the genus Ogonori, and the duckweed, and is thoroughly washed after alkali treatment, and extracted with hot water containing a buffer and filtered. Then, the filtrate can be cooled and gelled, and the gelled product can be obtained by immersing in water, dehydrating and drying. Details will be described below.

  First, the seaweed material is treated with alkali. Generally, the seaweed material is immersed in a strong alkaline aqueous solution such as 0.5 to 20% by weight of NaOH or KOH at a temperature of 20 to 100 ° C. for 0.5 to 48 hours.

  Secondly, the alkali solution that has permeated or adhered to the raw seaweed by the alkali treatment is washed with water to remove the alkali component.

  Thirdly, agar components are extracted with hot water. Generally, agar is extracted with hot water for 1 to 3 hours using hot water adjusted to pH 7.4 to 8.0 and temperature 70 to 120 ° C. At this time, the pH is in the adjusted pH range immediately after the start of extraction, but gradually decreases as the extraction proceeds to pH 7.4 or less. For this reason, hydrolysis of agar occurs and the molecular weight is reduced. Due to this low molecular weight component, the gel strength of the agar produced decreases, the weight average molecular weight decreases, and the width of the molecular weight distribution also increases. In particular, when agar is extracted from a large amount of seaweed in industrial production, the pH varies with time in the extraction kettle, and it is very difficult to control it uniformly. As a means for this, it is preferable to add a buffering agent to hot water for the purpose of reducing pH fluctuations in order to constantly maintain and stabilize the pH value between 7.4 and 8.0 during extraction. Examples of the buffer include weakly acidic and strongly alkaline salts, or weakly alkaline salts, and combinations thereof, and combinations of weakly alkaline and weakly acidic salts. Sodium phosphate, dibasic potassium phosphate, dipotassium phosphate, sodium polyphosphate, potassium polyphosphate, tribasic sodium phosphate, tribasic potassium phosphate, primary phosphorous sodium, primary potassium phosphate, sodium metaphosphate, metalin Examples include potassium acid, tetrasodium pyrophosphate, tetrapotassium pyropinate, sodium hydrogen pyrophosphate, potassium hydrogen pyrophosphate, sodium dihydrogen pyrophosphate, and sodium citrate. The buffer may be added in such an amount that the pH of hot water does not fluctuate. Thereby, compared with the conventional pH adjustment using sodium hydroxide or potassium hydroxide, which are strong alkalis, the change in pH is less and the browning change due to alkali is reduced.

  Fourth, the extract is filtered. For filtration, for example, pressure filtration is performed with a filter press or the like, and the filtrate is separated.

  Fifth, the filtrate is cooled. By cooling, the filtrate gels.

  Sixth, the gelled product is immersed in water. The immersion time is preferably 12 to 48 hours. The water may be replaced at an appropriate time. By immersing the gelled product in water, low molecular weight components generated by hot water extraction can be eluted into the aqueous phase and removed from the gelled product. Thereby, agar with a narrow molecular weight distribution can be obtained. Conventionally, positive removal of low molecular weight components in agar has been difficult and has not been performed on an actual production scale. For this reason, normal agar contains many low molecular weight components, and problems such as browning and a decrease in texture occur. The low molecular weight component is removed from the agar used in the present invention by a method that can be performed even on a production scale in which a gelled product is immersed in water. The removal of low molecular weight components by soaking the gel is effective because it uses a buffer during hot water extraction, so it becomes a high molecular weight gelled product with high gel strength, and it does not disintegrate or dissolve in the gel state. It is because it can maintain. When the concentration of the gelled product is low, the gel network structure becomes a large matrix, and low molecular weight components close to water solubility are easily removed. The concentration of the gelled product during the immersion is preferably 0.2 to 2.0% by weight, and more preferably 0.4 to 1.2% by weight. If it is lower than 0.2% by weight, the gel cannot be maintained in the case of being immersed in water, and if it exceeds 2.0% by weight, it is difficult to remove the low molecular weight component. The concentration of the gelled product when immersed in water can be adjusted, for example, by adding water after hot water extraction.

  Seventh, the gelled product is dehydrated and dried. Examples of the dehydration method include a method of freezing and thawing the gelled product and a method of dehydrating the gelled product, and a method of dehydrating the gelled product by pressing. Examples of the drying method include general drying methods. The moisture in the gelled product is preferably evaporated to the specified value (22 wt% or less) by drying.

  As described above, the agar used in the present invention can be obtained. The obtained agar may be adjusted to powder or flakes using a pulverizer or the like.

  Since the agar used in the present invention has a high melting point, it does not completely dissolve even if boiled at normal pressure. In order to completely dissolve, it is necessary to dissolve at 100 ° C. or higher under pressure. In order to make it soluble at normal pressure so as to be easy to use, it can be made easily soluble by the method described in JP-B-63-005053, JP-A-6-153873, or JP-A-01-153067.

  The hydrogel composition according to the present invention includes at least one of galactomannan and glucomannan. Examples of the galactomannan include cassia gum, locust bean gum, tara gum, guar gum, and low molecular weight products thereof. Examples of glucomannan include konjac powder and low molecular weight products. The low molecular weight product is a low molecular weight product that uses an enzyme or an acid. Galactomannan or glucomannan may be a purified product or an unpurified product.

Carrageenans made from seaweed are mainly classified into kappa, iota, and lambda types. In particular, kappa types are known to have a synergistic effect with galactomannan and glucomannan and increase gel strength. Xanthan gum produced from microorganisms is also known to have a synergistic effect with galactomannan and glucomannan and increase gel strength, but carrageenan reacts with potassium and calcium to increase gel strength, so depending on the material added There is a problem that it is difficult to make a stable gel. Moreover, since the solution of xanthan gum and galactomannan or glucomannan has a high viscosity and a high freezing point, the range of use is limited. On the other hand, agar belongs to neutral polysaccharides and has no synergistic effect even if galactomannan or glucomannan is combined, and it was thought that the gel strength does not increase significantly. By using specific agar, unexpectedly synergistic action with galactomannan and glucomannan can be achieved, and the gel strength can be increased. In addition, as shown in Patent Document 1, it is known that when low-strength agar is used, it exhibits synergistic action with galactomannan and increases gel strength. This is a special case, and in normal agar (gel strength of about 400 to 800 g / cm ² ), no synergistic effect is shown and the gel strength is lowered.

The reason why the gel strength is increased by including agar used in the present invention and at least one of galactomannan and glucomannan is considered as follows. In other words, galactomannan and glucomannan molecular chains enter a three-dimensional agar molecular chain matrix having a high molecular weight and high gel strength and a large pore size. Hydrophilicity is added, and gel strength, heat resistance, acid resistance, and freezing resistance are imparted to the hydrogel composition. For agar with a weight average molecular weight of less than 600,000 or agar with a gel strength of less than 1500 g / cm ² , there is no space for the galactomannan and glucomannan molecules to enter the three-dimensional gel matrix of the agar, weakening the matrix formation of the agar molecular chains. This is considered to be because the structure cannot be given flexibility, and the reduction in gel strength is prioritized.

  The amount of agar in the hydrocolloid composition according to the present invention is preferably 5 to 95% by weight, more preferably 40 to 90% by weight, based on the total mass of agar, galactomannan and glucomannan. More preferably, it is particularly preferably 60 to 90% by weight.

  The hydrocolloid composition according to the present invention may contain other components as long as the effects of the present invention are not hindered. Other ingredients include xanthan gum, tamarind gum, pectin, gellan gum, starch, gelatin, pullulan, CMC-Na, and additives. Examples of additives include sweeteners, seasonings, fragrances, acidulants, and functional ingredients.

  The gel composition according to the present invention can be obtained, for example, by adding the hydrocolloid composition according to the present invention to water and gelling it by a known method.

  The amount of agar in the gel composition according to the present invention is generally 0.05 to 2% by weight. The blending amount of galactomannan and glucomannan is generally 0.1 to 2% by weight.

  The gel composition containing the hydrocolloid composition according to the present invention preferably has a gel strength of 50% or more before being frozen and 70% or more after the frozen state is thawed. The gel strength after changing from the frozen state to the thawed state is the gel strength after freezing 100 g of the gel composition at −20 ° C. for 24 hours and thawing the frozen product at 20 ° C.

  The hydrocolloid composition according to the present invention contains 1.5% by weight of the hydrocolloid composition and the gel composition prepared at pH 3.8 is subjected to a heat treatment at 85 ° C. for 30 minutes. Is preferably 70% or more. The gel strength remaining rate is obtained by ((gel strength after heat treatment) / (gel strength before heat treatment)) × 100.

  Examples of the food according to the present invention include dessert jelly, aspic jelly, tocorotene, honey bean, kuzukuri, frozen food, drink jelly, seasoning jelly, fluid gel (solids solids prevention), fine dice gel-containing beverage, and napage It is done.

In the examples and comparative examples, the following raw materials were used.
Ultra Agar AX-30: manufactured by Ina Food Industry Co., Ltd., molecular weight 50000, gel strength 30 g / cm ²
Ina Agar ZH: manufactured by Ina Food Industry Co., Ltd., molecular weight 360000, gel strength 600 g / cm ²
Inagarten Yamato: manufactured by Ina Food Industry Co., Ltd., molecular weight 780000, gel strength 600 g / cm ²
Inagar A-7: manufactured by Ina Food Industry Co., Ltd., molecular weight 350,000, gel strength 700 g / cm ²
Inagar A-8: manufactured by Ina Food Industry Co., Ltd. Molecular weight: 320,000, gel strength: 800 g / cm ²
Inagar A-10: manufactured by Ina Food Industry Co., Ltd., molecular weight 360000, gel strength 1000 g / cm ²
Inagar A-13: manufactured by Ina Food Industry Co., Ltd., molecular weight 550000, gel strength 1300 g / cm ²
Ina Agar T-1: Ina Food Industry Co., Ltd. molecular weight 670000, gel strength 1000 g / cm ²
Locust bean gum: Inagel L-15 (refined product, manufactured by Ina Food Industry Co., Ltd.)
Locust bean gum A: Inagel L-85 (Immature product, manufactured by Ina Food Industry Co., Ltd.)
Cassia Gum: Kibun Food Chemifa Co. Tara Gum: Tara Gum A (Ina Food Industry Co., Ltd.)
Guar gum: GR-10 (manufactured by Ina Food Industry Co., Ltd.)
Guar gum (low molecular weight): 50 g of guar gum GR-10 (weight average molecular weight 796000) was weighed and dissolved in 3000 g of water. In this solution, 2.5 g of citric acid was dissolved and kept at 90 ° C. for 5 hours, neutralized with 1 wt% NaOH solution, dried by a drum dryer (manufactured by Kashiwagi Machine Co., Ltd., surface temperature 115 ° C.), and pulverized. Made. The weight average molecular weight was 110,000.
Glucomannan: Mannan 180 (manufactured by Ina Food Industry Co., Ltd.)
Xanthan gum: Celtrol (CP Kelco)
Gelatin: GBL-250FM (Nitta Gelatin)

(Production Example 1: Agar 1)
1 kg of Tengusa (made in Japan) was immersed in 20 kg of 5 wt% NaOH solution at 90 ° C. for 2 hours. The NaOH solution was removed and washed thoroughly with water to remove alkali. The agar was added to 20 kg of water, and 6 g of dibasic sodium phosphate was added thereto as a buffering agent to adjust the pH to 7.8, followed by extraction of agar at 97 ° C. for 2 hours. This solution was filtered, and the filtrate was cooled and gelled. The same amount of water was added to the obtained gelled product (agar concentration was 0.8% by weight) and allowed to stand for 18 hours. Thereafter, the gelled product was taken out, pressed and dehydrated, dried at 90 ° C., and pulverized to obtain agar (Agar 1) according to Production Example 1. The physical property measuring method of the obtained agar is shown below, and the result is shown in Table 1.

(Production Example 2: Agar 2)
1 kg of Ogonori (made in Japan) was immersed in 20 kg of 5 wt% NaOH solution at 90 ° C. for 2 hours. The NaOH solution was removed and washed thoroughly with water to remove alkali. This ogonori is put in 20 kg of water, and further added with 3.5 g of tribasic sodium phosphate and 2.5 g of monobasic sodium phosphate as a buffering agent. Time agar extraction was performed. This solution was filtered, and the filtrate was cooled and gelled. The same amount of water was added to the obtained gelled product (agar concentration was 0.8% by weight) and allowed to stand for 18 hours. Thereafter, the gelled product was taken out, pressed and dehydrated, dried at 90 ° C. and pulverized to obtain agar (Agar 2) according to Production Example 2. The physical property measuring method of the obtained agar is shown below, and the result is shown in Table 1.

(Production Example 3: Agar 3)
1 kg of buckwheat (made in Japan) was immersed in 20 kg of a 5 wt% KOH solution at 90 ° C. for 2 hours. The KOH solution was removed and washed thoroughly with water to remove alkali. This duckweed is put into 20 kg of water, and 5.0 g of dibasic potassium phosphate and 1.0 g of monobasic potassium phosphate are added thereto as a buffer, and the pH is adjusted to 7.9, and then at 95 ° C. for 2 hours. Agar extraction was performed. This solution was filtered, and the filtrate was cooled and gelled. The same amount of water was added to the obtained gelled product (agar concentration was 0.8% by weight) and allowed to stand for 18 hours. Thereafter, the gelled product was taken out, pressed and dehydrated, dried at 90 ° C., and pulverized to obtain agar according to Production Example 3 (agar 3). The physical property measuring method of the obtained agar is shown below, and the result is shown in Table 1.

(Production Example 4: Agar 4)
1 kg of Tengusa (made in Japan) was immersed in 20 kg of 7 wt% NaOH solution at 95 ° C. for 2.5 hours. The NaOH solution was removed and washed thoroughly with water to remove alkali. The agar was added to 20 kg of water, and 6.5 g of dibasic sodium phosphate was further added thereto as a buffer material to adjust the pH to 7.9, followed by extraction of agar at 97 ° C. for 2 hours. This solution was filtered, and the filtrate was cooled and gelled. The same amount of water was added to the gelled product and left for 18 hours. Thereafter, the gelled product was taken out, pressed and dehydrated, dried at 90 ° C., and pulverized to obtain agar (Agar 4) according to Production Example 1. The physical property measuring method of the obtained agar is shown below, and the result is shown in Table 1.

(Production Example 5: Agar 5)
Dissolve 5% by weight dispersion of Agar 1 in a high-pressure kettle (115 ° C., 5 minutes), dry it with a drum dryer (manufactured by Kashiwagi Machine Co., Ltd., drum surface temperature 121 ° C.), and pulverize it to Production Example 5 Such agar (agar 5) was obtained. When 1 g of agar 5 was dispersed in 100 g of water and dissolved at 97 ° C. for 5 minutes, dissolution was confirmed by visual observation. The physical property measuring method of the obtained agar is shown below, and the result is shown in Table 1.

Gel strength: Measured according to the Nikkaku method (agar concentration 1.5% by weight, dissolution condition 110 ° C., 10 minutes).
Weight average molecular weight (Mw): Measured according to GPC method by HPLC. Specifically, 0.3 g of agar was dissolved in 200 mL of distilled water and measured using a column (TOSOH TSK-GEL for HPLC, TSK-GEL GMPWXL).
Molecular weight distribution (Mw / Mn): It was determined by weight average molecular weight / number average molecular weight. (The closer to 1, the narrower the molecular weight distribution) Note that Mn was similarly determined by the HPLC method.

(Examples 1-15, Comparative Examples 1-26)
The agar and locust bean gum shown in Tables 2 to 12 were added to 99.5 g of water in the blending amounts shown in Tables 2 to 12, and dissolved by heating (Agar 1 to 4 and Ina Agar M-13 were 110 ° C. 5 minutes, Agar 5, Ina Agar S-8, Ina Agar S-10, Ultra Agar AX-30, Ina Agar ZH, and Ina Agar Yamato at 97 ° C. for 10 minutes), in a container with a diameter of 50 mm and a height of 60 mm Filled. The gel composition was obtained by allowing to stand at 20 ° C. for 24 hours. About the obtained gel composition, gel strength, breaking strain, heat resistance, acid resistance, and freezing resistance were measured as follows. The results are shown in Tables 2-12. FIG. 1 is a graph showing the relationship between the ratio of agar and locust bean gum and the gel strength.

Gel strength: Measured using a rheometer (COMPAC-100, manufactured by Sun Kagaku Co., Ltd., plunger: 1 cm ² cylinder, approach speed: 20 mm / min, measurement temperature: 20 ° C.).
Breaking strain: In the gel strength measurement, the strain at the time of breaking was determined by the following equation.
Break strain = Plunger entry distance (mm) / gel height 60 (mm)
Heat resistance: The gel composition was dissolved by heating at 110 ° C. for 10 minutes. The solution was allowed to stand at 121 ° C. for 30 minutes and then cooled to 20 ° C. to measure the gel strength.
Acid resistance: The gel composition was dissolved by heating at 110 ° C. for 10 minutes, and after dissolution, the pH was adjusted to 3.8 by adding 0.2% by weight of citric acid and 0.1% by weight of sodium citrate at 80 ° C. Then, after standing at 85 ° C. for 30 minutes, it was cooled to 20 ° C. and the gel strength was measured.
Freezing resistance: 100 g of the gel composition was filled in a container, frozen at −20 ° C. for 24 hours, and the frozen product was thawed at 20 ° C. The gel strength of the thawed product is determined with a rheometer (COMPAC-100, manufactured by Sun Kagaku Co., Ltd., plunger: 1 cm ² cylinder, entry speed: 20 mm / min, measurement temperature: 20 ° C.), and the state of water separation is visually observed. Observed. The frozen gel strength residual ratio was determined as follows.
Residual ratio of frozen gel strength (%) = (gel strength after freezing and thawing / gel strength before freezing) × 100

  From Tables 2 to 12, any one of Agar 1 to 5 and locust bean gum has good reactivity, and the obtained gel composition has increased gel viscoelasticity (breaking strain), heat resistance, acid resistance, and freezing resistance. It turns out that it is excellent also in property. It can be seen that the agar according to the comparative example has a large reduction rate of the gel strength due to the reaction with locust bean gum, and the strain at break does not increase as compared with the present invention.

(Examples 16 to 22, Comparative Examples 30 to 36)
5 g of agar shown in Table 13 or 14 and 10 g of galactomannan or glucomannan shown in Table 13 or 14 are dispersed in 1000 g of water, dissolved by heating (115 ° C., 10 minutes), and placed in a container having a diameter of 50 mm and a height of 60 mm. Filled. The gel composition was obtained by allowing to stand at 20 ° C. for 24 hours. In the same manner as in Example 1, gel strength, breaking strain, heat resistance, acid resistance, and freezing resistance were measured. The results are shown in Tables 13 and 14.

  From Table 13 and Table 14, those using agar 3 have increased gel viscoelasticity (breaking strain) due to synergistic action with galactomannan or glucomannan, and are excellent in heat resistance, acid resistance, and freezing resistance. I understand that. It can be seen that the one using Inagar A-7 has a large reduction rate of gel strength due to the reaction and does not increase the breaking strain.

(Examples 23 to 34)
A gel composition was obtained in the same manner as in Example 1 except that the blending amounts of Agar 2 and locust bean gum or glucomannan were shown in Table 15 or 16. In the same manner as in Example 1, gel strength, breaking strain, heat resistance, acid resistance, and freezing resistance were measured. The results are shown in Tables 15 and 16.

  From Tables 15 and 16, it can be seen that the effect of the present invention can be obtained even if the blending ratio of agar and galactomannan or glucomannan is changed.

(Example 35, Comparative Example 37)
Tocorotene was prepared with the formulation shown in Table 17. Specifically, the agar, locust bean gum, and xanthan gum listed in Table 17 were dispersed in water at the blending amounts shown in Table 17, and dissolved by heating (110 ° C., 10 minutes). This was filled into a stainless steel bat, cooled at 4 ° C., and then made into a tocorotene shape with a tocorotene protrusion. Separately, syrup was prepared by adding 1000 mL of water to 200 mL of vinegar, packed in a ratio of 100 g of tokoroten and 50 g of syrup, sterilized at 85 ° C. for 20 minutes, cooled and examined for texture and state using a panel.

  The tokoroten according to Example 35 had viscoelasticity and little deterioration due to sterilization. The tocorotene according to Comparative Example 37 was dissolved by sterilization, and the tocorotene was adhered. The texture was also fragile compared to Example 35.

(Example 36, Comparative Example 38)
Jelly was prepared with the formulation shown in Table 18. Specifically, agar, glucomannan and xanthan gum described in Table 18 were dispersed in water and dissolved by heating (97 ° C., 10 minutes). Sugar was dissolved in this, and citric acid and sodium citrate were added at 80 ° C. The pH of this solution was 3.8. This was filled in a plastic cup and sealed, and then sterilized by heating at 85 ° C. for 25 minutes. After cooling to 4 ° C., the gel strength and freezing resistance before and after sterilization were measured in the same manner as in Example 1. The results are shown in Table 18.

    From Table 18, it can be seen that the jelly according to Example 36 is elastic after sterilization and has good freezing and thawing resistance.

(Example 37, Comparative example 39)
A fluid gel (one obtained by breaking the gel with a mixer to form a liquid) was prepared with the formulation shown in Table 19. Specifically, the agar described in Table 19 and locust bean gum were dispersed in water and dissolved by heating (97 ° C., 10 minutes). Citric acid, sodium citrate, and sugar were added to adjust the pH to 3.8, and the mixture was cooled to 4 ° C. to be gelled. Mandarin orange was added to this fluid gel and heat sterilized at 85 ° C. for 25 minutes.

  In Example 37, since agar and locust bean gum reacted to form a heat-resistant microgel, no sedimentation was observed. On the other hand, in Comparative Example 39, the reaction between agar and locust was weak, and the microgel had no heat resistance.

(Example 38, Comparative Example 40)
A kuzuri-style jelly was prepared according to the formulation shown in Table 20. Specifically, agar, locust bean gum and xanthan gum listed in Table 20 were dispersed in water and dissolved by heating (97 ° C., 10 minutes). To this, sugar, citric acid, and sodium citrate were added to adjust the pH to 4.0. This was filled in a stainless steel vat, cooled at 4 ° C., and then made into a tokoroten shape with a tokoroten butt. Separately, 200 g sugar, 5 g citric acid, and 3 g sodium citrate were dissolved to prepare a syrup having a pH of 4.0. A syrup (40 g) was filled with 80 g of gel made into tokoroten, sterilized by heating at 85 ° C. for 25 minutes, cooled and examined for texture and state with a panelist.

  The kuzukuri jelly according to Example 38 had viscoelasticity and little deterioration due to sterilization. The kuzukuri jelly according to Comparative Example 40 melted out by sterilization and had adhesion. The texture was also fragile compared to Example 38.

(Example 39, Comparative Example 41)
A drink containing dice jelly was prepared according to the formulation shown in Table 21. Specifically, agar, tara gum and xanthan gum listed in Table 21 were dispersed in water and dissolved by heating (97 ° C., 10 minutes). Sugar, citric acid, and sodium citrate are added to adjust the pH to 4.0. This is filled into a stainless steel vat with a thickness of 4 mm, cooled at 4 ° C., cut, and cut into 4 mm × 4 mm cubic dice jelly. Produced. Separately, 100 g of sugar, 8 g of citric acid, and 4 g of sodium citrate were dissolved to prepare a syrup having a pH of 3.8. 100 g of syrup was filled with 20 g of dice jelly, heat sterilized at 85 ° C. for 25 minutes, and cooled to obtain a beverage containing dice jelly. About the obtained dice containing jelly drink, the food texture and state were investigated with the paneler.

  The dice jelly according to Example 39 had viscoelasticity that could not be obtained with ordinary agar, had little deterioration due to sterilization, did not melt, and was easy to drink when made into a beverage. The dice jelly according to Comparative Example 41 was melted by sterilization, and the dice jelly adhered to the dice and did not form a beverage.

(Example 40, Comparative Examples 42-43)
A dice aspic jelly was prepared according to the formulation shown in Table 22. Specifically, agar, tara gum and xanthan gum listed in Table 22 were dispersed in water and dissolved by heating (97 ° C., 10 minutes). Sugar and soy sauce were added to this. This was filled in a stainless bat with a thickness of 4 mm, cooled at 4 ° C., and then cut to prepare a 4 mm × 4 mm cubic aspic jelly. About the obtained aspic jelly, the food texture and the state were investigated by the panelist. Moreover, after freezing at -20 degreeC for 24 hours, the food texture after thawing | decompression at 10 degreeC and the state which left the obtained aspic jelly at 20 degreeC for 12 hours were investigated with the paneler.

  The aspic jelly according to Example 40 is a viscoelastic dice jelly that cannot be obtained by ordinary agar, and is similar jelly after being frozen and thawed, whereas the ice pick according to Comparative Example 42 is used. In the jelly, the tissue was destroyed by freezing, and water separation occurred during thawing. The ice pick jelly according to Comparative Example 43 was dissolved at 20 ° C.

(Examples 41-50, Comparative Examples 44-51)
In the formulations shown in Tables 23 to 25, agar or agar and locust bean gum were dissolved in 1000 g of water (115 ° C., 5 minutes), cooled to 80 ° C., and then 3 g of citric acid and 1.8 g of sodium citrate were added. And adjusted to pH 3.8. This was filled into a container, sterilized at 85 ° C. for 30 minutes, and left at 20 ° C. for 24 hours. Thereafter, the gel strength was measured in the same manner as in Example 1, and the gel strength before sterilization and the gel strength after sterilization were compared. Residual ratio of gel strength: deterioration rate = ((post-sterilization strength / pre-sterilization strength) × 100) Went for. The results are shown in Tables 23-25.

  From Tables 23 to 25, it can be seen that the gel composition has a degradation rate of gel strength of 70% or more and has acid resistance even after sterilization at 85 ° C. for 30 minutes at pH 3.8.

Claims (4)

Using at least one or more seaweeds among the genus Tengusa, Ogonori genus, and Ochusa genus, the gel strength of 1.5 g% by weight water-type gel strength is 1500 g / cm ² or more, the weight average molecular weight is 600000 or more, and the molecular weight distribution ( Agar whose Mw / Mn) is 13 or less,
A hydrocolloid composition comprising at least one of galactomannan and glucomannan.   The gel composition containing the hydrocolloid composition according to claim 1, wherein the gel strength after the frozen state is thawed is 50% or more before the frozen state.   In a gel composition containing 1.5% by weight of the hydrocolloid composition and adjusted to pH 3.8, when a heat treatment is performed at 85 ° C. for 30 minutes, the gel strength remaining rate is 70% or more. The hydrocolloid composition according to claim 1 or 2, wherein the composition is a hydrocolloid composition. A food comprising the hydrocolloid composition according to any one of claims 1 to 3.