JP2011254770A - Processed food product containing cellulose-based powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed food product with reduced syneresis and reduced deterioration with time in texture and flavor.SOLUTION: In the processed food, bread or rice is in contact with an ingredient containing 10 mass% or more of moisture and 0.1-5 mass% of cellulose-based powder in which the viscosity of 1 mass% aqueous dispersion is not more than 100 mPa s.

Description

  The present invention relates to a processed food in which ingredients and bread or rice are in contact.

  Among rice foods, rice rice foods that are easy to eat, especially rice balls and sushi rolls, are very popular foods for the Japanese along the street supermarkets and convenience stores. Usually, in these cooked rice foods, in addition to cooked rice, ingredients such as tuna mayonnaise and okaka are usually included or attached. However, when ingredients with a high moisture content are used, moisture oozes out from the ingredients, resulting in a problem that the texture of the cooked rice portion is deteriorated or colored. Moreover, although a water separation can be suppressed by adding a thickener to ingredients, there existed a fault that a food texture is drastic and a flavor worsens. Patent Document 1 describes a water separation inhibitor for processed foods including dried konjac processed products, which is prevented from water separation and has good shape retention and texture.

JP 2004-215646 A

  Conventional techniques generally use starch, gelatin, thickeners and the like to prevent water separation over time. However, although this method can prevent water separation, it has been a problem that the texture changes greatly. Moreover, the said patent document 1 is disclosing the dried konjac processed product as a water separation prevention agent for processed foods as what can maintain not only water separation prevention but food texture. However, as compared with gelatin and thickeners, the texture was maintained, but the scent over time, that is, the decrease in flavor, was not sufficiently suppressed. This is probably because the flavor components are generally lipophilic and are difficult to hold even the dried konjac processed product having a high water separation preventing effect. The decrease in flavor was not visible, and until now there was nothing that effectively suppressed the decrease in flavor, so the decrease in flavor was captured as a matter of course. It has been regarded as a problem for prevention of water separation. In other words, compared to the decrease in flavor due to water separation, the decrease in flavor due to a decrease in flavor occurs more quickly, so the decrease over time may be difficult to understand unless compared to the actual freshness. It was.

  An object of the present invention is to provide a processed food containing ingredients that prevent water separation, have good shape retention, and have good texture and flavor retention over time.

  As a result of intensive investigations to solve the above problems, the present inventors have added not only the prevention of water separation, the provision of shape retention, and the maintenance of texture, but also surprising by adding a cellulose powder to the ingredients. In addition, the present inventors have found that the decrease in flavor feeling over time can be remarkably suppressed. That is, the present invention is as follows.

(1) Bread or rice is in contact with ingredients containing 0.1 to 5% by mass of a cellulose-based powder whose viscosity of a 1% by mass aqueous dispersion is 100 mPa · s or less and 10% by mass or more of moisture. processed food.
(2) The processed food according to (1), wherein the viscosity of a 1% by mass aqueous dispersion of the cellulose powder is 10 mPa · s or less.
(3) The processed food according to (1) or (2), wherein the cellulose powder is crystalline cellulose and / or a composite of crystalline cellulose and a hydrophilic gum.
(4) The processed food according to (3), wherein the crystalline cellulose is a cellulose aggregate having a secondary aggregation structure in which cellulose primary particles are aggregated and having an intraparticle pore volume of 0.265 cm ³ / g or more.
(5) The processed food according to any one of (1) to (4), wherein 0.5 to 3% by mass of pregelatinized starch is further contained in the ingredients.
(6) The processed food according to any one of (1) to (5), which is a rice ball or sushi roll.
(7) The processed food according to any one of (1) to (5), which is a sandwich.

  According to the present invention, it is possible to provide a processed food with little water separation, good shape retention, and good texture and flavor retention over time.

  The processed food of this invention consists of ingredients containing a specific amount of specific cellulosic powder and moisture.

  The cellulosic powder referred to in the present invention is a cellulose powder obtained from plants and microorganisms, and the most common is powdered cellulose or crystals obtained by mechanically or chemically treating wood pulp. And cellulose.

  The cellulose-based powder used in the present invention has a viscosity of 100 mPa · s or less when made into a 1% by mass aqueous dispersion. In the case of using a composite of crystalline cellulose and a hydrophilic gum (hereinafter referred to as crystalline cellulose composite), which will be described later, as the cellulose-based powder, the solid content of the crystalline cellulose composite is not the concentration in terms of cellulose. Measure at 1% by weight. If the aqueous dispersion is not a cellulosic powder having a viscosity of 100 mPa · s or less, the texture is impaired when placed in the ingredients.

  The lower the viscosity of the cellulosic powder, the smaller the effect on the texture, and preferably 10 mPa · s or less. In fact, some cellulose powders are stable when suspended in an aqueous dispersion of about 1% by weight and can be used as thickeners, while others settle and cannot be used substantially as thickeners. . In the present invention, the latter is preferred. Examples of such cellulose powder include KC-Flock W-50, KC-Flock W-100 (G), KC Flock W-200 (G), KC Flock W-250, KC Flock W-300G, KC. Flock W-400G (all are product names, Nippon Paper Chemicals Co., Ltd.), Theolas FD-101, Theolas FD-301, Theolas ST-100, Theolas FD-F20, Theolas UF-F711, Theolas UF-F702 (all Product name, Asahi Kasei Chemicals Corporation). In particular, in the present invention, it is preferable to use crystalline cellulose having extremely high purity, excellent water retention, and good eating feeling among cellulosic powders.

  Crystalline cellulose means, for example, an average degree of polymerization of 30 to 400 obtained by depolymerizing cellulose-based materials such as wood pulp and refined linter by acid hydrolysis, alkaline oxidative decomposition, enzymatic decomposition, etc., and the crystalline part is 10 It means more than%.

  The average particle size of the crystalline cellulose is preferably 30 μm or less. The texture is good when the average particle size is 30 μm or less. The average particle size here is 1% solid content, sample and pure water are weighed into a 2L stainless steel beaker so that the total amount is 1300 to 1700ml, and a general purpose stirring blade cross (radius 35mm) is attached. Using a propeller stirrer (Three-One Motor HEIDON (trade name) BL-600) and dispersing at 25 ° C. and 500 rpm for 20 minutes, and the accumulated volume is measured by a laser diffraction scattering apparatus (LA-910, manufactured by Horiba, Ltd., ultrasonic dispersion 1 minute). A value obtained by reading a value (median diameter) of 50%.

Moreover, it is most preferable that the crystalline cellulose is a cellulose aggregate having a secondary aggregate structure in which cellulose primary particles are aggregated and having an intra-particle pore volume of 0.265 cm ³ / g or more. In ordinary crystalline cellulose, the pore volume in the particles is often less than 0.265 cm ³ / g, but if it is 0.265 cm ³ / g or more, the flavor retention becomes better. Examples of such crystalline cellulose that can be generally obtained include Theolas UF-F702 (product name, manufactured by Asahi Kasei Chemicals Corporation).

  A crystalline cellulose composite may be used as the cellulose powder. The crystalline cellulose composite is prepared by, for example, mixing crystalline cellulose and a hydrophilic polymer in a ratio of 99: 1 to 3: 7 mass ratio, and wet-grinding. It is obtained by drying and pulverizing. Examples of the hydrophilic polymer herein include carboxymethylcellulose and salts thereof, xanthan gum, caraya gum, carrageenan, gum arabic, glucomannan, gellan gum, alginic acid and salts thereof, and ester bodies such as propylene glycol alginate. . Examples of commercially available crystalline cellulose composites include, for example, Theolas RC-N81, Theolas RC-N30, Theolas DX-2 (all are product names, manufactured by Asahi Kasei Chemicals Corporation). Of the crystalline cellulose composites, Theolas DX-2 (product name, Asahi Kasei Chemicals Corporation), which has a much lower viscosity than the conventional crystalline cellulose composites, is most preferable. The crystalline cellulose composite is preferable in terms of easy dispersion and high production suitability compared to crystalline cellulose.

  The ingredients used in the present invention contain 0.1 to 5% by mass of the above cellulose-based powder and 10% by mass or more of moisture. If the content of the cellulose-based powder is not 0.1% by mass or more, the water separation preventing function cannot be exhibited. The effect becomes clear as the amount added increases, but even if the amount exceeds 5% by mass, the water separation preventing function is hardly changed, and the texture becomes worse. Preferably it is 0.5-3.5 mass%, More preferably, it is 1-2.5 mass%.

  Further, the ingredients contain 10% by mass or more of moisture. When the moisture content is less than 10% by mass, the texture of the cellulosic powder may be noticeable, and the texture of the ingredient may be impaired. Moisture may be added not only with water itself, but also with liquid seasonings such as soy sauce and mirin or mayonnaise. The water separation rate from the ingredients is preferably 5% by mass or less. More preferably, it is 3.5 mass% or less. The smaller the water separation rate from the ingredients, the better the texture of bread or rice.

  Cellulose powder is added to the ingredients by coating and kneading the ingredients, or when using water or a liquid seasoning as a raw material, once dispersed and mixed in the liquid, both Any combination may be used, and the addition method is not particularly limited.

  The ingredient used in the present invention can be expected to have a further effect of preventing water separation by using a cellulosic powder and pregelatinized starch in combination. The pregelatinized starch as used in the present invention refers to a viscous or transparent starch paste solution by heating an aqueous suspension of normal starch (beta starch), making it alkaline, or adding salts. It refers to a powder that is easily swelled and / or dissolved in cold water, obtained by immediately drying the paste liquid with a hot roll or a spray dryer. The raw material for starch as a raw material may be a normal starch raw material such as corn, potato, tapioca, wheat, rice, or a mixture thereof. In addition, partially pregelatinized starch obtained by partially pregelatinizing normal starch can also be used as the pregelatinized starch of the present invention. Examples of the partially pregelatinized starch include PCS and swell star (all are product names, Asahi Kasei Chemicals Corporation). It is preferable that 0.5-3 mass of alpha starch is contained in an ingredient. When 0.5% by mass or more, the effect of preventing water separation is improved, and when the pregelatinized starch is 3% by mass or less, the texture and flavor are improved. More preferably, it is 1-2.5 mass%.

  The ingredients used in the present invention can have the same configuration as that of ordinary processed foods except for the cellulose powder, pregelatinized starch, and moisture. There are no particular limitations on foods and food additives, which are constituents of ingredients, as long as they are normally used. For example, materials selected from proteins, fats and oils, thickeners, sugars, seasonings, fragrances, pigments, emulsifiers and the like can be used. When the processed food is a rice ball, the ingredients of the ingredients include salmon, tuna, okaka, kelp, plum pickled, mentaiko and the like.

  Examples of the protein include milk-derived protein, egg-derived protein, soybean-derived protein, and the like.

  Examples of fats and oils include butter, fresh cream, soybean oil, rapeseed oil, cottonseed oil, olive oil, sesame oil, corn oil, sunflower oil, safflower oil, palm oil, and these transesterified fats and oils.

  Thickeners include, for example, xanthan gum, karaya gum, gellan gum, galactomannan, tamarind seed gum, alginic acids (alginic acid, alginates, alginates), ramzan gum, gellan gum, tara gum, locust bean gum, pectin, curdlan, glucomannan , Soybean polysaccharide, gelatin, psyllium seed gum, carboxymethylcellulose (salt), hydroxypropylcellulose, methylcellulose, hydroxypropylmethylcellulose, pullulan, agar, gum arabic, tragacanth gum, guar gum, starch, modified starch and the like.

  Examples of sugars include sugars such as sucrose, lactose, maltose, glucose, fructose, syrup, powdered syrup, reduced syrup, trehalose, xylose, arabinose, sugar alcohols such as xylitol, sorbitol, maltitol, erythritol, fructo-oligo Examples include oligosaccharides such as sugar, cellooligosaccharide, xylooligosaccharide, and mannooligosaccharide, and high-intensity sweeteners such as sucralose, aspartame, saccharin sodium, acesulfame potassium, and stevia extract.

  Examples of the emulsifier include monoglycerides, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin.

  In the processed food of the present invention, the ingredients are in contact with bread or rice.

  The bread referred to in the present invention is a generally available bread. That is, it refers to foods obtained by baking dough that is made by mixing flour, rye flour, rye flour and other cereal grains for bread, using materials such as yeast, water and salt, and kneading and fermenting. For example, white bread, French bread, fried bread and the like can be mentioned.

  The rice as used in the present invention refers to food that has been cooked or steamed so as not to leave semen by adding water to rice and oats of Gramineae grains. For example, cooked rice cooked with rice, cooked rice cooked with wheat, and mixtures thereof. In addition, cooked rice that has been seasoned by mixing various ingredients, medicinal rice (medicine rice), gomoku rice (gomoku rice), and the like are also included in the rice of the present invention.

  Examples of the processed food in contact with bread or rice in the present invention include rice balls, sushi rolls, and sandwiches. In particular, it is more preferable that the rice is not cooked after being brought into contact with bread or rice, such as rice balls, rolled sushi, and sandwiches.

  According to the present invention, it is possible to provide a processed food in which ingredients in the processed food have little water separation, good shape retention, and good texture and flavor retention over time.

  The present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. In addition, the measurement of the average particle diameter and viscosity of cellulosic powder, and the water | moisture content of the processed food of this invention, sensory evaluation, and observation of the water separation state were performed with the following method.

<Average particle size of cellulosic powder>
(1) Using a propeller stirrer (Three-one motor HEIDON (trade name) BL-600) equipped with a general-purpose stirrer blade cross (radius 35 mm) in addition to 1485 g of pure water in a 2 L stainless steel beaker with 15 g of cellulose powder. Dispersion was carried out at 25 ° C. and 500 rpm for 20 minutes.

(2) The dispersion prepared in (1) is analyzed by a laser diffraction scattering device (LA-910, manufactured by Horiba, Ltd., ultrasonic dispersion 1 minute), and the value (median diameter) at which the integrated volume becomes 50% is read. The value obtained was taken as the average particle size.

<Viscosity of cellulosic powder>
(1) The sample was dispersed for 5 minutes at 15000 rpm with an Excel auto homogenizer (manufactured by Nippon Seiki Co., Ltd., ED-7 type) so that the concentration of the sample was 1% by mass.

(2) The dispersion was transferred to a 200 ml glass tall beaker and allowed to stand at 25 ° C. for 3 hours, and then analyzed with a B-type viscometer (rotation speed: 60 rpm). In the case of sedimentation during standing for 3 hours, the value was measured by uniformly dispersing by hand shaking immediately before the measurement.

<Moisture>
Analysis was performed at 105 ° C. with auto setting with a Kett moisture meter (FD-240). The fractional part was rounded down.

<Sensory evaluation>
The sensory evaluation was performed according to the following evaluation criteria. Sensory evaluation was performed with a total of 6 people: 1 male in their 30s, 1 male in their 40s, 1 male in their 50s, 1 female in their 20s, 1 female in their 30s, and 1 female in their 50s. Since there was almost no difference in results depending on the person, the one with the largest number of people was taken as the overall evaluation.

-Texture of bread or rice ◎: Texture of bread or rice itself.
○: Although the texture around the ingredients is not a bit like the texture of bread or rice itself, it does not matter.
(Triangle | delta): The bread | pan or the rice around an ingredient is becho.
X: Bread or rice is also crisp even away from the ingredients.

-Texture of ingredients ◎: Almost the same as the original texture of ingredients.
○: Slightly different from the original texture, but subtle.
×: The ingredients are crunchy or sticky, and it is clearly different from the original texture.
(The original texture of ingredients here refers to the fresh texture of ingredients without added cellulosic powder.)

-Flavor feeling ◎: Fragrance is as good as freshly made.
○: It feels that the fragrance is good alone, but the fragrance is slightly reduced when compared with ◎.
Δ: I feel that the scent is falling, but I do not feel strong dissatisfaction.
X: The scent feels unsatisfactory.

<Water separation state (visual)>
The water separation state looked at the cross section of the processed food to see if moisture had transferred from the ingredients to bread or rice.
○: There is almost no water separation.
X: Water is clearly separated.

<Water separation rate>
300g each of the ingredients were packed in half of the bag and hung at an angle of about 15 degrees so that the one with the ingredients on top was suspended and left at room temperature in such a way that the water separation dropped down. After 48 hours, the mass of the liquid separated at the bottom of the bag was measured, and the mass of the separated liquid / 300 × 100 was defined as the water separation rate.

<Intraparticle pore volume (cm ³ / g)>
The pore distribution was determined by mercury porosimetry using a trade name, Autopore 9520 type, manufactured by Shimadzu Corporation. Each sample powder used for the measurement was dried under reduced pressure at room temperature for 15 hours. From the pore distribution obtained by measurement at an initial pressure of 20 kPa, the pore diameter was 0.1 to 15 μm.
A clear peak portion in the range of m was calculated as the intraparticle pore volume.

[Examples 1, 2, and 3, Comparative Examples 1 and 2] (Evaluation with rice balls)
Evaluation was made by using a rice ball with ingredients. In Example 1, the crystalline cellulose as the cellulose-based powder, Theolas UF-F702 (product name, manufactured by Asahi Kasei Chemicals Corporation, viscosity 3.1 mPa · s, average particle size 25.3 μm, intraparticle pore volume 0.406 cm ³ / G) was further used in Example 2 in combination with pregelatinized starch (Sanwa Starch Co., Ltd., derived from corn). In Example 3, KC floc W-300G (product name, manufactured by Nippon Paper Chemicals Co., Ltd., viscosity 3.3 mPa · s, average particle size 22 μm, intraparticle pore volume 0.264 cm ³⁾ which is powdered cellulose as the cellulose powder. / G) In Comparative Example 1, instead of the cellulose-based powder of Example 1, the amount of white sucrose was increased to make the solid content the same. In Comparative Example 2, it was prepared in the same manner except that the addition amount of Theolas UF-F702 of Example 1 was increased to 5.2% by mass. Specifically, each was mixed well with the composition of Table 1, boiled on low heat, and heated for about 50 minutes to create a cooked pork. The water content of the cooked pork was 34% by mass. Each 300g of the simmered pork was packed in half of the bag, and the one with the simmered soup was tilted at about 15 degrees so that it would be on top, and left at room temperature in such a way that the water separation would drop down. After 48 hours, the weight of the liquid separated at the bottom of the bag was measured to evaluate the water separation of the ingredients. In addition, a triangular rice ball was prepared with 5 g of the cooked pork or 55 g of rice (rice) cooked in a rice cooker. After refrigerated storage for 48 hours, sensory evaluation and each rice ball were cut vertically and the water separation state (visual observation) was observed.

  Table 2 summarizes the results of the water separation test of the ingredients, and Table 3 summarizes the evaluation of the rice balls. In Examples 1, 2, and 3, the amount of water separation was 2.9%, 0%, and 3.8%, and the water separation was clearly suppressed as compared with 7.9% of Comparative Example 1. Moreover, when the cross-section of the rice ball was observed, a large amount of the juice oozed out in Comparative Example 1, and the oozing out in Examples 1, 2, and 3 was clearly small.

  In the sensory evaluation of the rice balls, the rice in Examples 1 to 3 was sticky in comparison example 1, whereas the rice in Examples 1 to 3 was delicious and the bonito fragrance remained firmly. In Comparative Example 2, the scent of bonito was good and the water separation was small, but the ingredients were crisp and unnatural in texture.

[Example 4, Comparative Examples 3 and 4]
Evaluation was made with sandwiches made from pizza sauce and tomato. In Example 4, as a cellulose-based powder, a crystalline cellulose composite, Theolas DX-2 (product name, manufactured by Asahi Kasei Chemicals Corporation, viscosity 6.2 mPa · s, average particle size 7.9 μm, intraparticle pore volume 0 .245cm ³ / g of crystalline cellulose and karaya gum, complex with cyclodextrin.) using a similar solids by increasing the tapioca modified starch in place of the cellulose-based powder in Comparative example 3, Comparative example 4 A crystalline cellulose composite (composite of crystalline cellulose and sodium carboxymethyl cellulose) having a viscosity of 212 mPa · s and an average particle diameter of 6.1 μm was used in place of the cellulose-based powder of Example 4. Based on the composition in Table 4, a pizza sauce was prepared. Specifically, it was carried out according to the composition of Table 4. First, powder raw materials other than tapioca starch were thoroughly mixed in a plastic bag. Next, the tomato paste and water were weighed in a pan and heated with stirring. When the temperature reached 80 ° C., the powder raw material mixed in advance was added, and the mixing was continued for about 5 minutes so as to mix well. Next, olive oil was added, and tapioca starch dissolved in water (dissolved water) was added thereto, followed by stirring at 85 ° C. for 3 minutes. A pizza sauce was prepared, and the moisture content of the pizza sauce was 74% by mass in Example 4 and Comparative Example 3, and 75% by mass in Comparative Example 4. For each, commercially available bread (PASCO super-ripe) was coated with the pizza sauce and sandwiched with tomato slices in between. In each of Example 4 and Comparative Examples 3 and 4, eight were prepared. Of these, two were used as samples for water separation evaluation, and the rest as samples for sensory evaluation.

  The sample was lightly wrapped with a wrap so that the surface did not dry, and the sample for water separation evaluation was left at room temperature, and the sample for sensory evaluation was left in a refrigerator for 48 hours. After storage, each of the examples and comparative examples was frozen and the cross section was observed. Moreover, sensory evaluation was performed with the sample for sensory evaluation. The results are summarized in Table 5.

  In Example 4 and Comparative Example 4, water separation from the pizza sauce was hardly observed, whereas in Comparative Example 3, the moisture exuded from the pizza sauce was transferred to the bread. Moreover, in sensory evaluation, compared with Example 4, in the comparative example 3, since the bread sucked water, the surface was soft and messy, the texture was poor, and the pizza sauce felt slightly puffy. On the other hand, in Example 4, the texture of bread and pizza sauce was close to freshly made, and the spicy feeling of pizza sauce was firmly felt. In Comparative Example 4, although the spicy feeling was slightly inferior to Example 4, it was good and the texture of bread was good. However, the texture of the pizza sauce itself was not good.

[Examples 5, 6, and 7, Comparative Examples 5, 6, and 7]
Evaluation was made with a rice ball made from tuna mayonnaise. In Example 5, as cellulose-based powder, crystalline cellulose, Theolas UF-F702 (manufactured by Asahi Kasei Chemicals Corporation, viscosity 3.1 mPa · s, average particle size 25.3 μm, intraparticle pore volume 0.406 cm ³ / g ) Was used in Example 6 in combination with pregelatinized starch (Sanwa Starch Co., Ltd., derived from corn). In Example 7, as a cellulose-based powder, the crystalline cellulose composite Theolas RC-N30 (manufactured by Asahi Kasei Chemicals Corporation, viscosity 47 mPa · s, average particle size 11.4 μm, intraparticle pore volume 0.245 cm ³ / g In Comparative Example 5, a cellulose powder was not used, and in Comparative Example 6, the cellulose powder was replaced with the cellulose powder of Example 6, and xanthan gum (viscosity 1200 mPa · s, 0.5% by mass was used because the particle size dissolved and could not be measured. In Comparative Example 7, the pregelatinized starch of Example 6 was increased to 3.8% by mass. According to the composition of Table 6, tuna mayonnaise as an ingredient was prepared. The tuna was sprinkled with pregelatinized starch (only when pregelatinized starch was used), and then the mayonnaise was kneaded with cellulosic powder or xanthan gum. When kneading, it was kneaded firmly over about 5 minutes so that the cellulosic powder was uniformly dispersed in the mayonnaise. In Example 7, since a crystalline cellulose composite with good dispersibility was used, it could be uniformly dispersed in about 3 minutes. We mixed each with chopsticks so that the tuna did not collapse, and made tuna mayonnaise. The water content of tuna mayonnaise was 28% by mass, 27% by mass, 28% by mass, 29% by mass, 28% by mass, and 27% by mass in the order of Examples 5, 6, 7 and Comparative Examples 5, 6, 7.

  After sealing about 70% in the middle of the plastic bag, 300 g each of the tuna mayonnaise prepared by the above method was packed, stored on a horizontal table in the refrigerator, and observed over time. When observed 24 hours later, as for Comparative Example 5, although the water was clearly separated, a part of the material flowed out, and a clear water separation rate was not obtained. On the other hand, a triangular rice ball was prepared with 5 g of tuna mayonnaise prepared in the same manner and 55 g of rice (rice) cooked in a rice cooker. After refrigerated storage for 48 hours, sensory evaluation and each rice ball were cut vertically and the water separation state (visual observation) was observed. The results are shown in Table 7. In Example 6 and Comparative Example 6, water separation hardly occurred, and Examples 5 and 7 were not so much as Example 6 and Comparative Example 6, but were water separations that were not noticed visually. On the other hand, in Comparative Example 5, water separation occurred clearly. On the other hand, in sensory evaluation of rice balls, Examples 5 to 7 were good, and Example 6 was particularly delicious. In Comparative Example 5, the flavor of the tuna itself was slightly inferior to that of the example, but was not so tasty. However, the rice around the ingredients was drenched. On the other hand, in Comparative Examples 6 and 7, the texture of the rice was as good as that of the example, but the tuna was sticky and the scent of tuna was also masked.

  According to the present invention, it is possible to provide a processed food with little loss of water and a decrease in texture and flavor over time, and therefore it can be suitably used in the food manufacturing industry.

Claims (7)

  Processed food in which bread or rice is in contact with ingredients containing 0.1 to 5% by mass of a cellulose-based powder whose viscosity of a 1% by mass aqueous dispersion is 100 mPa · s or less, and 10% by mass or more of moisture.   The processed food according to claim 1, wherein the viscosity of a 1% by mass aqueous dispersion of the cellulose powder is 10 mPa · s or less.   The processed food according to claim 1 or 2, wherein the cellulosic powder is crystalline cellulose and / or a composite of crystalline cellulose and a hydrophilic gum. The processed food according to claim 3, wherein the crystalline cellulose is a cellulose aggregate having a secondary aggregate structure in which cellulose primary particles are aggregated and having an intra-particle pore volume of 0.265 cm ³ / g or more.   The processed food according to any one of claims 1 to 4, further comprising 0.5 to 3% by mass of pregelatinized starch in the ingredients.   The processed food according to claim 1, which is a rice ball or sushi roll.   The processed food according to any one of claims 1 to 5, which is a sandwich.