JP2014082966A - Porous food and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food with novel mouthfeel.SOLUTION: A method of producing a porous food is characterized by making fermentative cellulose and powder gum base or powder gum dispersed in a dispersion medium, and further lyophilized. There is also provided a porous food produced by such a method.

Description

  The present invention relates to a food having a novel texture.

The sensation of skin when food is contained in the mouth is called texture. The texture has an important role in whether the food or drink is delicious, along with the taste and smell. In particular, in the case of confectionery products such as confectionery, the quality of texture is an important factor directly related to sales.
Although foods and drinks having various textures have been provided so far, there is always a demand for foods and drinks having a new texture.

  The object of the present invention is to provide a food having a novel texture.

  In view of the above problems, the present invention is produced by a method for producing a porous food, characterized in that fermented cellulose and powdered gum base or powdered gum are dispersed in a dispersion medium, and further freeze-dried, and such a method is used. Relates to porous food.

  According to the present invention, a porous food having a novel texture can be provided.

  The present invention relates to a method for producing a porous food, characterized in that fermented cellulose and powdered gum base or powdered gum are dispersed in a dispersion medium such as water and then freeze-dried, and the porous food produced as described above About.

  According to the present invention, only a water content is sublimated by freeze-drying a dispersion in which fermented cellulose and powdered gum base or powdered gum are dispersed, and the fermented cellulose has a very brittle porous skeleton, and uniformly between them. A food product having a dispersed powdered gum base or powdered gum can be provided. The food of the present invention produced as described above can be provided as a freeze-dried food having a sharp and light texture.

  In order to realize the above texture, the porous food of the present invention has a ratio of fermented cellulose contained in the final product of 0.2 to 2.0% by weight, preferably 0.5 to 0.8% by weight. It is preferable that the ratio is 5 to 40% by weight, preferably 23 to 30% by weight, and more preferably 23 to 25% by weight. In the present invention, “A to B” means “A or more and B or less” and indicates a range including upper and lower limit numerical values. When a powdered gum base or powdered gum is prepared by adding powdered maltitol or aspartame to the gum base, the value here means the weight of the gum base alone.

  The gum base used in the present invention is not particularly limited as long as it is a base material for chewing gum and has an appropriate elasticity and elasticity for chewing and is harmless to the human body. Examples of materials that make up the gum base are ester gums made by processing chicles obtained from sapodilla (Achras sapota) trees, geltons obtained from broadleaf trees of the genus Dyera genus, and pine sap (pine oil) And vinyl acetate resin (polyvinyl acetate) and polyisobutylene which are synthetic resins.

  In the present invention, fermented cellulose refers to cellulose fibers synthesized by cellulose-producing bacteria. Fermented cellulose may be commercially available, but is obtained by culturing acetic acid bacteria such as Acetobacter xylinum and Acetobacter pasteurianus in a medium containing nutrients such as nitrogen source, carbon source, water and oxygen. It may be used. For example, coconut pulp or fruit juice prepared by fermentation with the above acetic acid bacteria or other cellulose-producing bacteria may be used as the fermented cellulose of the present invention.

  Fermented cellulose is composed of cellulose fibers entangled in a dense three-dimensional network structure, and has a feature that the cross-sectional width of each cellulose fiber is narrow. The powder gum base or powder gum is uniformly dispersed in the dispersion by entering the gaps in the network structure composed of the fine fibers. The fermented cellulose skeleton and the uniformly dispersed powder gum base or powder gum are considered to provide the porous texture of the present invention.

  In the present invention, the powder gum base refers to a powder obtained by pulverizing a gum base. For example, it is possible to use a powdery material obtained by pulverizing (freezing and pulverizing) a gum base while rapidly freezing it with a refrigerant such as liquid nitrogen or dry ice and then adding powdered maltitol and the like. Moreover, you may use what added sweeteners and fragrance | flavors, such as aspartame, to the gum base. In the present invention, the powder gum base preferably has a particle size of 100 to 600 μm.

  Moreover, in this invention, powdered gum means what grind | pulverized chewing gum into the powder form. For example, a powdered product obtained by pulverizing chewing gum produced by kneading with a normal gum mixer while being rapidly frozen (freeze pulverized) with a refrigerant such as liquid nitrogen or dry ice can be used. In the present invention, the powder gum preferably has a particle size of 100 to 600 μm.

  In the present invention, lyophilization means that a frozen fermented cellulose dispersion is placed in a low atmospheric pressure environment and only water is sublimated. That is, freeze-drying includes a first step of freezing the fermented cellulose dispersion and a second step of sublimating the water of the frozen fermented cellulose dispersion under reduced pressure. In order to prevent destruction of the fermented cellulose skeleton and association of cellulose fibers, in the first step, the fermented cellulose dispersion is finally set to minus 80 ° C., and in the second step, the water is finally almost completely discharged. To be removed. As long as these conditions are satisfied, the freeze-drying conditions are not particularly limited. Preferably, freezing is performed at minus 20 ° C. for 1 hour in the first step, and then at minus 80 ° C. for 5 hours. In the second step, the internal temperature is 30 ° C., the refrigerant temperature is minus 45 ° C., and the final internal pressure is Freeze-drying is performed at 0.067 Pa for 20 hours.

  In the dispersion, when the fermented cellulose is dispersed in a proportion of 0.1 wt% to 0.8 wt%, preferably 0.2 wt% to 0.4 wt%, the resulting product is easy to melt in the mouth and is good A good texture can be obtained. If the amount of fermented cellulose to be dispersed in the dispersion is less than 0.1% by weight, the powder gum base or powder gum cannot be uniformly dispersed, and the moldability becomes poor. On the other hand, if the amount of fermented cellulose exceeds 0.8% by weight, the slimy feel becomes too strong, and it becomes impossible to produce a porous food with high palatability.

  In the dispersion, when the powder gum base or powder gum is dispersed at a ratio of 10.0 wt% to 30.0 wt%, preferably 10.0 wt% to 20.0 wt%, the texture of the present invention is produced. Is possible. When a powder gum base or powder gum is prepared by adding powder maltitol or aspartame to the gum base, the value here means the weight of the powder gum base or powder gum after preparation.

  Moreover, it is preferable that the ratio of fermented cellulose and powder gum base or powder gum is 1: 100 to 1:25, preferably 1:50 to 1:25, in order to produce the porous texture of the present invention. . When a powder gum base or powder gum is prepared by adding powder maltitol or aspartame to the gum base, the value here means the weight of the powder gum base or powder gum after preparation.

  Although water is preferable as the dispersion medium, an organic dispersion medium such as ethanol that is not harmful to the human body may be used.

  In addition to the fermented cellulose, the porous food of the present invention may optionally contain additives such as a high-intensity sweetener, sweetener, fragrance, and coloring agent in order to adjust the taste, smell, color, and the like. These additives can be added at any point in the production method of the present invention. For example, these additives may be dispersed in a dispersion medium together with fermented cellulose and powdered gum base or powdered gum, or may be applied to the surface after lyophilization. In addition, since fermented cellulose exhibits good suspension, dispersion, and emulsion stability, it is not necessary to add a thickening stabilizer or the like, or a small amount may be used, and the amount of additive may be small.

  High sweetness sweeteners include α-glucosyltransferase-treated stevia, aspartame, acesulfame potassium, aritem, licorice extract (glycyrrhizin), triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, diammonium glycyrrhizinate, glycyrrhizin Dipotassium acid, disodium glycyrrhizinate, curculin, saccharin, sodium saccharin, cyclamate, sucralose, stevia extract, stevia powder, dultin, thaumatin (thaumatin), tenryocha extract, nigerian berry extract, neotame, neohesperidin dihydrochalcone, Fructosyltransferase-treated stevia, Brazilian daylily extract, miracle fruit extract, lacan Extract, enzyme-treated licorice, but such enzymatic degradation licorice and the like, but is not limited to these examples substances. These high-intensity sweeteners can be used alone or in any combination of two or more. These high-intensity sweeteners are preferably blended in an amount of 0.0 to 4.0% by weight, but are not limited to this range.

  Examples of sweeteners such as sugars (excluding high-intensity sweeteners) used in the present invention include monosaccharides, disaccharides, oligosaccharides, and sugar alcohols. Specifically, monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, isomerized liquid sugar, N-acetylglucosamine; isotrehalose, sucrose, trehalulose, trehalose, neotrehalose, palatinose , Maltose, melibiose, lactulose, lactose and other disaccharides; α-cyclodextrin, β-cyclodextrin, isomaltoligosaccharides (isomaltose, isomaltotriose, panose, etc.), oligo-N-acetylglucosamine, galactosylsucrose, galactosyl Lactose, galactopyranosyl (β1-3) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-3) glucopyranose, gala Ctopyranosyl (β1-6) galactopyranosyl (β1-4) glucopyranose, galactopyranosyl (β1-6) glucopyranose, xylo-oligosaccharide (xylotriose, xylobiose, etc.), gentio-oligosaccharide (gentiobiose, gentiotriose, Gentiotetraose, etc.), stachyose, theandeoligo, nigerooligosaccharide (such as nigerose), palatinose oligosaccharide, palatinose syrup, fructooligosaccharide (kestose, nystose, etc.), fructofuranosyl nystose, polydextrose, maltosyl-β-cyclodextrin, Malto-oligosaccharides (maltotriose, tetraose, pentaose, hexaose, heptaose, etc.), raffinose, sugar-bound starch syrup (coupling sugar), soybean oligosaccharide, Oligosaccharides such as sugar and chickenpox; isomaltitol, erythritol, xylitol, glycerol, sorbitol, palatinit, maltitol, maltotetritol, maltotriitol, mannitol, lactitol, reduced isomaltoligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide Sugar alcohols such as reduced maltose starch syrup and reduced starch syrup; and other honeys, fruit juices, fruit juice concentrates, etc., but are not limited to these exemplified substances. These sweeteners can be used alone or in any combination of two or more. These sweeteners are preferably blended in an amount of 10.0 to 50.0% by weight, more preferably 20.0 to 40.0% by weight, but are not limited to this range.

  Perfumes include orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil and other citrus essential oils, peppermint oil, spearmint oil, mint essential oils, allspice, anise seed, basil, laurel, Known spice essential oils or oleoresin like cardamom, celery, clove, cinnamon, cumin, dill, garlic, parsley, mace, mustard, onion, paprika, parsley, rosemary, pepper, limonene, linalool, nerol, citronellol , Geraniol, citral, L-menthol, eugenol, cinnamic aldehyde, anethole, perilla aldehyde, vanillin, γ-undecalactone, allyl caproate, L-carvone, maltol, etc. Isolated or synthetic fragrances, and these citrus essential oils, mint essential oils, spice essential oils or isolated / synthetic fragrances are mixed in proportions according to the purpose to express citrus mix, mixed mint, various fruits, etc. In addition, although it may contain carotene, chlorophyll, tocopherol, etc. which are oil-soluble bases for gums, it is not limited to these exemplified substances. About a fragrance | flavor, it is suitable to mix | blend 0.3 to 2.0 weight%, However, It is not limited to this range.

  Coloring agents include β-carotene, carotenoid, capsicum, anato-dye, akane, orange, cacao, gardenia, chlorophyll, sicon, erythrosin, tartrazine, onion, tomato, marigold, lutein , Caramel pigment, copper chlorophyll, grape skin pigment, riboflavin, riboflavin 5 ′ sodium phosphate, and the like, but are not limited to these exemplified substances. These colorants can be used alone or in any combination of two or more. These colorants are preferably blended in an amount of 0.1 to 0.5% by weight, but are not limited to this range.

  The porous food of the present invention can be provided as a confectionery that enjoys its texture.

  Samples described in Examples 1 to 4 below were prepared using commercially available materials.

  The fermented cellulose preparation (obtained from San-Ei Gen FFI Co., Ltd.) used in this example contains 20% by weight of fermented cellulose, and the rest consists of excipients. The powdered gum base used in this example (produced by Lotte Co., Ltd.) is composed of 64% by weight of gum base, 6% by weight of aspartame, and 30% by weight of powder maltitol. After kneading the gum base and aspartame A product obtained by rapidly cooling, freeze-pulverizing and adding powdered maltitol is kneaded. In addition, the powder gum base used in this Example is a non-uniform one having a particle size in the range of 100 to 600 μm.

  About Examples 1-4, according to the mixing | blending of Table 1, fermented cellulose formulation, acesulfame potassium, sucralose, a fragrance | flavor, a coloring agent, a powder gum base, and maltitol were mixed with water, and were disperse | distributed uniformly.

  2 ml of this dispersion liquid was filled in a tray having an inner diameter of 18 mm square and an inner diameter height of 10 mm, frozen at −20 ° C. for 1 hour, and then frozen at −80 ° C. for another 5 hours.

  The frozen dispersion was lyophilized for 20 hours under the conditions of an internal temperature of 30 ° C., a refrigerant temperature of −45 ° C., and a final internal pressure of 0.067 Pa. The samples obtained as a result were all 18mm square, the same as the inner diameter of the tray, but the central part in the height direction was swollen, the height was slightly larger than 10mm, and the top surface was rounded. It became.

  Sensory evaluation was performed on the manufactured samples of Examples 1 to 4 by three specialized panelists familiar with the confectionery field.

  About Example 1, although the gum | gum of favorable food texture was obtained, evaluation that the amount of gum bases was small and it felt that softening was strong and a slimy touch was seen was obtained. About Example 2, it became the evaluation result that gum with a favorable crispy feeling was obtained. In addition to the sensory evaluation, Example 2 was also evaluated as having a large swelling after freeze-drying and protruding from the tray.

  Regarding Example 3, the evaluation result was that the beginning of chewing had a crisp and crispy texture, like a snack confectionery, and it was put together as a gum immediately after the start of chewing and a good elasticity was obtained. About Example 4, although the gum | gum of favorable food texture was obtained, evaluation that a crispy feeling was a little weak was obtained.

Claims (7)

  A method for producing a porous food, characterized in that fermented cellulose and powdered gum base or powdered gum are dispersed in a dispersion medium and further freeze-dried.   The manufacturing method according to claim 1, wherein the dispersion medium is water.   The production method according to claim 1, wherein 0.1 to 0.8% by weight of the fermented cellulose is dispersed in the dispersion.   The manufacturing method according to any one of claims 1 to 3, wherein 10.0 to 30.0% by weight of the powder gum base or powder gum is dispersed in the dispersion.   The porous food manufactured by the method of any one of Claims 1-4.   A porous food having a freeze-dried fermented cellulose skeleton and further containing a powdered gum base or powdered gum.   The porous food according to claim 6, wherein the ratio of the fermented cellulose is 0.2 to 2.0% by weight and the ratio of the gum base is 5 to 40% by weight.