JP2014093975A - Gelatinous food product having low syneresis by heating - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gelatinous food product not generating melting even when heating for the purpose of repast, and having low syneresis.SOLUTION: A gelatinous food product contains a gelatinizer agent having heat resistance, locust bean gum and κ-carrageenan, and modified starch.

Description

  The present invention relates to a gel-like food that does not melt and has little water separation even when heated for eating.

  It is difficult to eat a normal diet for elderly people with reduced chewing (chewing food) function or for those who have recovered from some disease and need rehabilitation from tube feeding to oral nutrition Also, eating itself is a great effort. Therefore, there is a problem that the amount of meals that can be consumed is reduced and the protein, minerals, energy, and other nutrients tend to be under-nutrient.

  For those who have difficulty chewing and swallowing, a high-nutrition food that can be fed with sufficient calories and nutrients even with a small amount of meal is usually provided as a gel-like food that is soft and easy to swallow. For example, meat and vegetables made into a paste, seasoned with meat potatoes and various nutrients, and made into a gel food using a gelling agent such as agar are commercially available as gel food for people with difficulty in chewing .

  These foods are usually assumed to be eaten at a product temperature of around 20 ° C. However, depending on the eater, it may feel unpleasant or cold, and you want to eat / provide it after heating. There are many requests. However, when these foods are heated (for example, at about 80 ° C.), the gel melts to form a soup, or even if the gel is maintained to some extent, water separation occurs, thereby causing a flavor. There was a problem that it was not suitable for eating.

  Patent Document 1 discloses a swallowing jelly containing an agar and locust bean gum jelly component and a xanthan gum and carrageenan trolley component. The swallowing jelly can be separated even if stored at 40 ° C. for 7 weeks. It has been disclosed that it has very good properties in terms of water separation without causing any problems. However, Patent Document 1 does not disclose any gel food that does not cause melting and water separation when heated (for example, about 80 ° C.) for the purpose of eating.

  Accordingly, there is still a need in the art for gel foods that do not melt and water even when heated for eating.

JP 2010-88422 A

  An object of the present invention is to provide a gel food that does not melt even when heated for the purpose of eating and has little water separation.

  As a result of intensive studies to solve the above problems, the present inventors have found that a gelled food containing a heat-resistant gelling agent, locust bean gum, κ-carrageenan, and processed starch is heated (for example, It has been found that melting does not occur even at about 80 ° C. and that there is little water separation, and the present invention has been completed.

  That is, the present invention includes the following inventions.

[1] Gelling agent having heat resistance,
A gel-like food comprising locust bean gum and κ-carrageenan and modified starch.
[2] The gel food of [1], wherein the gelling agent having heat resistance is gellan gum and / or agar having a weight average molecular weight of 600000 or more and a molecular weight distribution of 13 or less.
[3] The processed starch is an etherified starch and / or a crosslinked etherified starch, [1] or [2] gel food [4] [1] to [3] The gel food according to any one of the above.

  ADVANTAGE OF THE INVENTION According to this invention, even if it heats for the purpose of eating, the gel-like foodstuff which does not produce melting | dissolving and has few water separation can be provided.

1. Gel food The gel food of the present invention is a gel food that has excellent heat resistance and does not melt even when heated, and can be eaten / provided by heating. In this specification, “warming” means that the temperature of the gel food is 60 ° C. or higher, preferably 70 ° C. or higher, more preferably 80 ° C. or higher, and 90 ° C. or lower unless otherwise specified. Point to. Further, “melting” refers to a state in which a solidified gelled food is melted by heating and cannot maintain the shape at the time of solidification. That is, the gel food of the present invention can maintain the shape at the time of coagulation even when heated to about 80 ° C., for example. Therefore, the gel food of the present invention is 60 ° C. or higher, preferably 70 ° C. or higher, more preferably 80 ° C. or higher, and can be eaten by heating to 90 ° C. or lower.

  Moreover, the gel food of the present invention is characterized by little water separation. In particular, the gel food of the present invention has little water separation even when heated, and the amount of water separation when heated to 80 ° C. is 5% by weight or less, 4% by weight or less, 3% by weight based on the total weight of the gel food Hereinafter, it is 2% by weight or less, or less. “Water separation” refers to a phenomenon in which water flows out from a gel food. The water separation is caused by one or more factors such as aging of starch contained in the gel food, physical impact on the gel food, and change in gel molecular structure due to heating of the gel food. Since the gel food of the present invention has little water separation, it can be eaten without losing the flavor due to water separation.

2. material
2.1. Water gelled food product of the present invention, wherein the preferred amount of water per total weight of the gelled food product 50 to 85 wt%, more preferably 60 to 80 wt%, more preferably 65 to 75 wt% And In general, tap water and well water contain a mineral component, and this mineral component can affect the action of the gelling agent. Therefore, the water used in the present invention is a water with a reduced mineral component. Is preferred. As a method for reducing the mineral content in water, for example, a method using an ion exchange resin can be cited. By passing water through the ion exchange resin, the mineral content in water can be adsorbed and removed.

2.2. The heat-resistant gelling agent “heat-resistant gelling agent” refers to a gelling agent capable of forming a gel having excellent thermal stability that is not melted by heating. Examples of such a gelling agent include those known as heat-resistant gelling agents, for example, agar, gellan gum, pectin, glucomannan, sodium alginate and the like, and one or more selected from these are used. Can be used.

  Preferably, gellan gum and / or high molecular weight agar is used as a heat-resistant gelling agent. In particular, by using gellan gum and high molecular weight agar, it is possible to obtain a gel-like food that does not melt even when heated, has an appropriate elasticity and a smooth texture, and is suitable for people with difficulty in chewing. be able to.

  Gellan gum is a linear heteropolysaccharide having a repeating structure of β-D-glucose, β-D-glucuronic acid, β-D-glucose, and α-L-rhamnose as a monomer. It is classified into two types, native gellan gum and deacylated gellan gum, depending on the presence or absence of acetyl and glyceryl groups present in 1-3-bound glucose. What does not have the acetyl group and glyceryl group is deacylated gellan gum.

  The physical properties of native gellan gum and deacylated gellan gum are completely different depending on the presence or absence of an acyl group. By using native gellan gum, it is possible to form a glutinous gel that is elastic and has little water separation. On the other hand, by using deacylated gellan gum, it is possible to form a brittle texture gel having very good transparency and good flavor release. Moreover, the gel obtained using deacylated gellan gum has higher heat resistance than the gel obtained using native gellan gum.

  “High molecular weight agar” means that the weight average molecular weight is 600,000 or more, preferably 700,000 or more, more preferably 800,000 or more, and the molecular weight distribution is 13 or less, preferably 9 or less, more preferably 7 or less. It is agar with a small molecular weight distribution. High molecular weight agar can be produced based on a known method (Japanese Patent Laid-Open No. 2011-103820). That is, using seaweeds such as Proboscis, Ogonori, Ochusa, etc. as raw materials, treating them with alkali, washing them with water, filtering and gelling the extract obtained by hot water extraction, then dehydrating and drying Can be obtained. In the present invention, commercially available products can also be used. For example, “Agar Yamato” manufactured by Ina Food Industry Co., Ltd. can be used. High molecular weight agar is known to form high strength gels and exhibit excellent heat resistance.

  The amount of the gelling agent having heat resistance in the gelled food of the present invention is within the range in which the desired physical properties of the gelled food can be obtained, the kind of gelling agent used, locust bean gum, κ-carrageenan used together Can be appropriately adjusted according to the amount and properties of the processed starch and other materials, and is not particularly limited, but is preferably 1.0% by weight or less, more preferably, based on the total weight of the gel food. Is 0.7% by weight or less, more preferably 0.5% by weight or less. Although the lower limit of the amount of the gelling agent having heat resistance is not particularly limited, it is preferably 0.2% by weight or more based on the total weight of the gel food. When the ratio of the gelling agent content with heat resistance in the gel food is high, a hard and brittle gel is formed and the texture becomes poor. Conversely, when the content of the gelling agent content with heat resistance is low, the heat resistance decreases. And the gel melts when heated.

2.3. Locust bean gum and κ-carrageenan locust bean gum have a structure in which α-1,6-linked α-D-galactose side chain is bonded to β-1,4-bonded β-D-mannose main chain (galactose and mannose It is a polysaccharide having a composition ratio of 1: 4). Locust bean gum is generally used as a thickener. Locust bean gum alone does not form a gel, but forms a gel when used in combination with other gelling agents (eg, κ-carrageenan, xanthan gum, etc.) Can do.

  The amount of locust bean gum in the gel food of the present invention is within the range where the desired physical properties of the gel food are obtained, and the heat-resistant gelling agent, κ-carrageenan and processed starch, and other materials used in combination. Can be appropriately adjusted according to the amount and properties of the gel, and is not particularly limited, but is preferably 0.3% by weight or less, more preferably 0.27% by weight based on the total weight of the gel food Hereinafter, it can be more preferably 0.2% by weight or less. Although the lower limit of the amount of locust bean gum is not particularly limited, it is preferably 0.1% by weight or more, more preferably 0.15% by weight or more based on the total weight of the gel food.

  Carrageenan is a linear polysaccharide in which D-galactose and 3,6-anhydro-D-galactose are alternately linked, and is divided into three types, κ, ι, and λ, depending on the binding site of the sulfate group and the constituent sugars. being classified. κ-carrageenan has a sulfate group at the 4-position of D-galactose.

  κ-Carrageenan alone forms a hard and brittle gel, but when used in combination with the locust bean gum, they both interact to form a gel with little water separation and viscoelasticity.

  By changing the blending ratio of κ-carrageenan and locust bean gum included in the gel, gels having different gel strength, texture, and water separation can be formed. In the present invention, it is preferable to use locust bean gum and κ-carrageenan at a blending ratio (weight ratio) of 6-8: 2-4. By using locust bean gum and κ-carrageenan at the blending ratio, it is possible to obtain a gel-like food having moderate elasticity and a smooth texture and having a small amount of water separation.

  The amount of κ-carrageenan in the gel-like food of the present invention can be appropriately adjusted according to the amount of the locust bean gum and the blending ratio with the locust bean gum, and is not particularly limited. Preferably selected from the range of 0.05 to 0.25% by weight, more preferably 0.05 to 0.2% by weight, still more preferably 0.05 to 0.18% by weight, based on the total weight of the food can do.

2.4. The modified starch may be any processed starch for food, such as etherified starch, carboxyalkyl starch, hydroxyalkyl starch, cationic starch, esterified starch, acetate starch, phosphate starch, octenyl succinate starch, and these Cross-linked starch, graft copolymer and the like can be mentioned. Preferably, esterified starch (such as acetyl starch), crosslinked esterified starch (such as adipic acid crosslinked acetyl starch, phosphoric acid crosslinked acetyl starch), etherified starch (such as hydroxypropyl starch), phosphoric acid crosslinked starch, and Cross-linked etherified starch (such as phosphoric acid-crosslinked hydroxypropyl starch). More preferred are etherified starch and cross-linked etherified starch, and the higher the degree of etherification and / or the degree of cross-linking, the better. The higher the degree of etherification, the higher the hydration property, and it is possible to prevent aging of the processed starch while preventing water separation. In addition, the higher the degree of cross-linking, the higher the processed starch has retort resistance and stirring resistance.

  Regardless of the type of starch used as the raw material for the processed starch, potato starch, tapioca starch, wheat starch, sweet potato starch, waste starch, rice starch, legume starch, corn starch (corn starch, waxy corn starch, high amylose corn starch), etc. Can be used.

  Processed starch can retain water molecules and prevent water separation in gelled food.

  The amount of the modified starch in the gel food of the present invention is within the range where the desired physical properties of the gel food are obtained, the type of modified starch used, the gelling agent having heat resistance to be used together, locust bean gum, and , Κ-carrageenan, and other materials can be appropriately adjusted according to the amount and nature of the material, and is not particularly limited, but is preferably 4.0% by weight or less based on the total weight of the gel food. Preferably it is 3.0 weight% or less, More preferably, it can be 2.0 weight% or less. The lower limit of the amount of processed starch is not particularly limited, but is preferably 1.0% by weight or more based on the total weight of the gel food. When the ratio of the processed starch content in the gel food is high, the texture of the formed gel food is impaired, and the shape of the gel cannot be retained. On the contrary, if the ratio of the processed starch content is low, water molecules cannot be sufficiently retained in the gel food, and the water separation amount increases.

2.5. Cation A cation can be added to the gel food of the present invention.
The deacylated gellan gum is gelled by neutralizing the charge of the carboxyl group on the molecule by monovalent cations and associating the molecules by hydrogen bonds. The divalent cation gels the deacylated gellan gum by ionically cross-linking the carboxyl groups of the deacylated gellan gum and associating the molecules.

  The κ-carrageenan promotes strong gel formation in the presence of cations.

  Examples of the cation that can be used in the gel food of the present invention include calcium ion, magnesium ion, sodium ion, potassium ion, and the like, and one or more selected from these can be used. Preferred are divalent cations, more preferred are calcium ions and magnesium ions, and even more preferred are calcium ions. The cation can be used in the form of a salt, for example, preferably calcium chloride, calcium lactate, calcium carbonate, beef bone calcium, eggshell calcium, calcium citrate, calcium phosphate, and more preferably calcium chloride, calcium lactate.

  The addition amount of the cation can be appropriately set according to the amount of deacylated gellan gum and / or κ-carrageenan blended in the gel food. For example, when calcium lactate is used, the deacylated gellan gum and / or κ. -Calcium lactate can be used in a ratio of 1: 0.1 to 1 (weight ratio) with respect to carrageenan.

2.6. Other Gelling Agent In addition to the above heat-resistant gelling agent, locust bean gum and κ-carrageenan, an additional gelling agent can be added to the gelled food of the present invention as necessary. Further gelling agents include xanthan gum, ι-carrageenan, λ-carrageenan, gellan gum, pectin, glucomannan, sodium alginate and the like, and one or more selected from these can be used (however, The additional gelling agent is different from the above-mentioned gelling agent having heat resistance). The addition amount of the further gelling agent can be appropriately adjusted to obtain a predetermined texture.

2.7. Other food materials The gel food of the present invention may contain fats and oils as necessary. The fats and oils used in the gel food of the present invention include animal fats such as beef tallow, pork tallow, fish oil, butter, ghee, vegetable oils such as soybean oil, corn oil, palm oil, rapeseed oil, olive oil, diacylglycerol, margarine And other processing oils and fats. The gel food of the present invention may further contain an emulsifier for oil and fat separation stability.

  In addition, the gel-like food of the present invention can further contain any food material in order to impart a desired flavor and taste. Examples of optional food materials include salts such as salt, sugars, meat extracts, vegetable extracts, miso, soy sauce, dairy products, wine, sour seasonings, seasonings such as sodium glutamate, and spices.

  Furthermore, the gel-like food of the present invention may further contain additives contained in known foods, if necessary. Examples of additives include preservatives, fragrances, colorants, antioxidants, antibacterial components, and the like.

3. Production Method The gel food of the present invention can be produced by the following procedure.

  First, raw materials are uniformly dissolved and mixed, and heated to 60 ° C. to 80 ° C. to prepare a raw material mixture. There is no particular limitation on the mixing order of the raw materials as long as a uniform raw material mixture can be obtained. However, when a deacylated gellan gum is used and a cation is added, it is preferable to mix in the following order. That is, after the deacylated gellan gum and other raw materials are uniformly mixed, a cation is added. Deacylated gellan gum is difficult to hydrate in a solvent in which cations are present, and therefore a uniform raw material mixture can be obtained by mixing in the above order. In addition, if necessary, the heat-resistant gelling agent, locust bean gum, κ-carrageenan, and further gelling agent are separately heated to a soluble temperature and dissolved in a suitable solvent. It may be added to the mixture.

  Next, the container is filled and sealed with the raw material mixture. The method of filling and sealing the raw material mixture into the container can be performed by a conventional method and is not particularly limited. The container and its lid are made of a synthetic resin such as polypropylene, polyethylene, polyethylene terephthalate (PET), a metal such as aluminum, paper, glass, or a composite material thereof in any shape. A heat-resistant container and lid can be used.

  The order of the filling and sealing of the raw material mixture into the container and the heat sterilization treatment is not particularly limited, and the heat sterilization treatment may be performed before the filling of the raw material mixture into the container or after the filling and sealing of the container. Or both. For example, the heat sterilization treatment can be performed at 80 ° C to 122 ° C.

  Next, the raw material mixture is cooled and gelled. The cooling treatment can be performed by holding the filled and sealed raw material mixture in a room temperature or low temperature atmosphere or in cold water. Thereby, the gel food of the present invention can be obtained.

(Manufacture of gelled food in containers)
Examples 1 to 3
In the formulation shown in Table 1, water, processed starch, raw material paste, oil and fat, powder raw material, and seasoning were homogenized to a temperature of 68 ° C. while stirring and mixing with a homogenizer (manufactured by PRIMIX). Next, an aqueous solution of κ-carrageenan, locust bean gum, ι-carrageenan and xanthan gum heated to 80 ° C. or higher was added and mixed until uniform. 70 g of this mixed liquid was filled in a steel cup while being kept at a temperature of 70 ° C., and a plastic film was placed on the lid surface and sealed. The cup was sterilized by retort at 121 ° C. for 20 minutes and sufficiently cooled to obtain a gelled food in a container.

Comparative examples 1 and 2
In the composition shown in Table 1, water, raw material paste, fats and oils, powder raw materials, seasonings are added to starch at 68 ° C while stirring with a homogenizer (manufactured by PRIMIX Co., Ltd.) with or without added processed starch and starch. Homogenized. Subsequently, the gelled foodstuff with a container was obtained in the same procedure as the said Examples 1-3.

(Measurement of water separation)
The gelled food in a container was left in an inverted state and unopened, and heated with a hot bender (manufactured by Aisin Electric Co., Ltd.) at a product temperature of 80 ° C. for 4 hours, and then the gelled food in a container was taken out from the hot bender. The gel was taken out of the container, placed on a steel net having an opening of 3 mm × 3 mm, and the amount of water separation spilled was measured.

(result)
Example 1 was a gel-like food having a good flavor with a small amount of water separation of 1.9 g in 70 g of the gel-like food.

  In Example 2, the gelled food was 70 g of gelled food, and the amount of water separated was 2.7 g.

  Example 3 was a gel-like food product with a water content of 3.5 g in 70 g of the gel-like food product, with a small amount of water separation and a good flavor.

  In Comparative Example 1, the water separation in 70 g of the gel food was 7.0 g, and the flavor of the gel food was lost due to water separation.

  In Comparative Example 2, water separation in 70 g of the gel food was 6.0 g, and the flavor of the gel food was lost due to water separation.

  As shown in Table 1, in the gel foods of Examples 1 to 3, the amount of water separation at 80 ° C. is 5% by weight or less based on the total weight of the gel food, and exhibits extremely good properties in water separation during heating. I had it. On the other hand, since Comparative Examples 1 and 2 did not contain processed starch, the amount of water separation during heating was large, and the flavor of the gel food was impaired.

Claims (4)

A gelling agent having heat resistance,
A gel-like food comprising locust bean gum and κ-carrageenan and modified starch.   The gelled food according to claim 1, wherein the gelling agent having heat resistance is gellan gum and / or agar having a weight average molecular weight of 600000 or more and a molecular weight distribution of 13 or less.   The gelled food according to claim 1 or 2, wherein the modified starch is an etherified starch and / or a cross-linked etherified starch.   The gelled food according to any one of claims 1 to 3, which is contained in a container.