JP2017184621A - Semi-solid food having thick - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food having no generation of gelatinization or the like due to deviation of ingredient, syneresis, oil release and thickening from ingredient during storage at a chilled state around 3 to 8°C and microwave heating, having no change of appearance during chilled around 3 to 8°C from appearance after microwave oven, i.e. when taken, good in flavor release just after heating and release of taste and flavor when taken into oral cavity and good in first taste.SOLUTION: There is provided a semi-solid food having thick having a [yield viscosity/static viscosity] ratio at 60°C of 1.77 to 4.00 and a [yield viscosity at 60°C/yield viscosity at 5°C] ratio of 0.3 or more.SELECTED DRAWING: None

Description

  The present invention relates to a semi-solid food and a cooked food having a thickening.

  Conventionally, there are semi-solid foods including ingredients such as gratin, stew, curry, white sauce, cream sauce, garnished bean curd, soup and the like, and have a thickened whole. Among them, there are many cooked foods that are eaten by adding a thick food containing ingredients to grains such as noodles and rice, and these are popular as lunch boxes and prepared dishes at convenience stores and supermarkets.

  In recent years, there is an increasing number of convenience store lunches called chilled lunch boxes. Chilled lunches are circulated in a chilled state at around 3-8 ° C after production, heated in a microwave oven at the time of eating, and have a shelf life of 3-5 days. The deadline is long and the loss of disposal may be reduced.

  A feature of chilled bento is that it is a two-stage container in which cereals such as rice and side dishes are stored in separate containers because they are stored for a long time. Because of this feature, many kinds of chilled lunches are sold in the form of so-called rice bowls such as curry, demiglace sauces, and bonito, and the side dishes have thickened ingredients. Often semi-solid food.

  However, since such semi-solid foods are cooked using starch such as wheat flour as a part of the material, starch deterioration occurs when the side dishes that are thickened by starch are cooled to chilled conditions after cooking is complete. In some cases, water separation or oil separation from the ingredients or excessive gelation may occur. Furthermore, in the case of chilled lunch boxes, reheating in a microwave oven or the like is essential at the time of eating, but at that time, if water separation, oil separation, or excessive gelation has occurred, the quality deteriorated even after heating. It remains.

  In addition, water storage and oil separation from ingredients during chilled storage, or even storage stability that can prevent excessive gelation, will cause deterioration during reheating, and water separation and oil separation from ingredients. May occur or the thickening may be weakened, and the good state of the semi-solid food may not be maintained until eating.

In order to solve this problem, the following methods have been conventionally used.
For example, in Patent Document 1, gelatin or agar is added to an anodized food and coagulated at the time of distribution. However, a food coagulant that becomes fluid by heating in a microwave oven at the time of eating is added and coagulated. Japanese Laid-open Patent Publication No. 1993-0597 discloses an edible food with a normal temperature or chilled distribution, in which tan is packed in a container in direct contact with noodles or cooked rice.

  In addition, in Patent Document 2, when a cooked food is produced using a starch-containing material, the addition of bean-derived hemicellulose prevents gelation when cooked and stored after cooling. Disclosed is a method for producing a starch cooked food product that maintains good fluidity.

  Moreover, in patent document 3, when manufacturing the fluidity starch cooked food cooked using the gelatinization of starch, by adding and using hydroxypropyl cellulose, fluidity | liquidity falls at the time of cooling after manufacture. A method for producing a starch-containing composition that can always maintain fluidity without being gelled or gelled is disclosed.

  In addition, Patent Document 4 includes a specific acetylated adipic acid-crosslinked tapioca starch, thereby maintaining long-term stability such as storage during freezing, chilling, and refrigeration, and having excellent shape retention, A paste-like or gel-like food with excellent mouth melting and flavor without a paste-like feeling is disclosed.

  Further, in Patent Document 5, a liquid raw material such as water, soy sauce, isomerized sugar, and the like is added with 0.5% by weight or more of powdered cellulose and natural gums, natural starch, modified starch, and the like, stirred, A seasoning composition characterized by being thickened is disclosed.

JP 2007-28974 A Japanese Patent Laid-Open No. 9-289880 JP 2006-314302 A JP 2011-92087 A JP-A-6-141815

  As in the technique of Patent Document 1, when the shape is solidified and preserved in gelatin or agar during chilled distribution, it is completely solidified when displayed in the chilled state. There is a case where it is far from the state of “thickness” and is not appetizing. In addition, when the chilled preserved side dishes are kept in a semi-solid food state with agar or gelatin, they become shabby when heated in the microwave, and the side parts do not have any thickness when eating. There is a case. In addition, when using a material that has a relatively high solidification temperature, such as agar, as it cools and lowers during eating after heating in the microwave, gelation begins again, resulting in a textured texture that worsens the texture. At the same time, the flavor may be deteriorated.

  In addition, Patent Document 2 and Patent Document 3 add a water-soluble polymer thickener called hemicellulose and hydroxypropylcellulose to foods cooked using starch gelatinization, respectively. This is a technology to prevent starch gelation. However, any of the patent documents is a technique for suppressing gelation up to room temperature, that is, 20 ° C., and facilitating subsequent reheating in a pan. Therefore, these do not take into consideration long-term storage at around 5 ° C. like chilled lunch boxes.

  When the water-soluble thickeners described in Patent Document 2 and Patent Document 3 are cooled to around 5 ° C., an increase in viscosity is unavoidable and it is difficult to suppress gelation. Therefore, even if it is not as much as patent document 1, it will gelatinize at the time of 5 degreeC preservation | save, and the change of appearance will become large from the time of eating. In addition, when it is kept in a “solid state” at 5 ° C. in a semi-solid state, it becomes a shabby state when heated in a microwave oven, and there is a case where the side portion does not have any thickness when eating.

  In addition, the processed starch described in Patent Document 4 is a semi-solid food that has a thickened state, when it is stored in a chilled state or when an external force is applied during transportation or display in a chilled state. Used to maintain a stable state without oil separation or excessive gelation. In order to impart stability to foods having thickness, when a force is applied from the outside, it is necessary to have a high viscosity at which the fluid starts losing the external force, that is, a yield viscosity. However, when the yield viscosity of food is increased with the processed starch as disclosed in Patent Document 4, the viscosity in a state where no force is applied to the food, that is, in a stationary state, tends to increase. When the static viscosity is high, the flavor release when the food lid is opened immediately after heating at the time of eating tends to mask the flavor release. Moreover, since the flavor release at the moment of entering the oral cavity and the release of the taste immediately before chewing in the oral cavity are masked, the appearance of the initial taste is poor, and the so-called “moist taste” may occur.

  Further, in Patent Document 5, a liquid raw material such as water, soy sauce, isomerized sugar, and the like is added with 0.5% by weight or more of powdered cellulose and natural gums, natural starch, modified starch, and the like, stirred, Techniques for producing thickened yakitori sauce are described. However, this technique imparts a so-called thixotropic property that lowers the viscosity when a high shear force is applied to a high yield viscosity. This is a technique for improving efficiency by imparting fluidity to improve workability while applying stirring during production, and improving the efficiency because the sauce does not easily drop due to high yield viscosity after being attached to the yakitori. According to this technology, the viscosity when a high shear force is applied can be lowered, but since the static viscosity is high, the flavor release at the time of standing and the scent at the moment when it is put in the oral cavity And masking the release of taste, the appearance of the taste may not be good.

  Moreover, since these sauces described in Patent Document 5 do not include ingredients with a minor axis of 2 mm or more, the problem of separation / bias of ingredients during storage, water separation and oil separation from ingredients There is no problem. In addition, it is usually stored at room temperature or refrigerated, and when used, it is used at the same temperature, so there is no need to heat to 60 ° C. during eating, and storage stability at both 5 ° C. and 60 ° C. Small changes in appearance at 5 ° C. and 60 ° C. are not required. In addition, in the case of these sauces, as a normal usage method, it is pushed out of the container at the time of use or shaken and tilted, so a high shearing force is applied at that stage, so the viscosity at eating is The flavor is not masked because it is lower than the yield viscosity. Therefore, since it is such a use form, sauces that do not contain these ingredients have a thixotropic property, which is an index of how much the viscosity decreases with respect to the yield viscosity when a high shear force is applied. It is emphasized. Therefore, sauces that do not contain such ingredients should have a high yield viscosity during storage, so that no force is applied to the food, that is, the viscosity in a stationary state (static viscosity) Is considered to be preferred, and it does not take into account the release of flavor when standing and masking the release of the scent and taste when put in the mouth.

  Under such a background, the present invention is gelled due to bias of ingredients, water separation and oil separation from ingredients, and thickening during storage in a chilled state at around 3-8 ° C. and heating in a microwave oven. The appearance at the time of chilled around 3-8 ° C is not different from the appearance after microwave heating, that is, at the time of eating, and the flavor release immediately after heating and the release of the taste and fragrance in the oral cavity are good. And it aims at providing food with good taste.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a semi-solid food having a “yield viscosity / static viscosity” ratio at 60 ° C. of 1.77 or higher is around 3-8 ° C. To provide a food with a good taste when stored in a chilled state and when heated in a microwave oven, while at the same time opening and when releasing in the mouth, the taste and fragrance release is good. In semi-solid foods with a "yield viscosity at 60 ° C / yield viscosity at 5 ° C" ratio of 0.30 or higher, high stability when stored in a chilled state at around 3-8 ° C and when heated in a microwave oven At the same time, it was found that the appearance at the time of chilling around 3 to 8 ° C. was not different from that in microwave heating, that is, eating, and the present invention was completed. That is, the present invention includes the following aspects.
(1) The [yield viscosity / static viscosity] ratio at 60 ° C. is 1.77 to 4.00, and the [yield viscosity at 60 ° C./5 yield viscosity at 5 ° C.] ratio is 0.3 or more. A semi-solid food with thickness.
(2) The semi-solid food having a thickness according to (1), characterized in that it contains cellulose having an average particle size of 50 μm or less.
(3) The semi-solid food having a thickness according to (1) or (2), characterized in that it contains 0.05 to 3% by mass of cellulose.
(4) The semi-solid food having a thickness according to any one of (1) to (3), wherein the cross-linked starch is contained in an amount of 0.2 to 5.0% by mass.
(5) A cooked food comprising a semi-solid food and rice having a thickening according to any one of (1) to (4).
(6) The cooked food according to (5), wherein the semi-solid food and rice are stored in a container in a separated state.
(7) The semi-solid food and rice are separated and stored in a container and stored in a chilled state, and the semi-solid food and rice are mixed and eaten after being heated to 60 ° C or higher. The cooked food according to (5) or (6), which is characterized.

  According to the present invention, during storage in a chilled state at around 3 to 8 ° C. and during heating in a microwave oven, there is no bias of ingredients, water separation or oil separation from the ingredients, gelation due to thickening, etc. The appearance at the time of chilled around -8 ° C is the same as the appearance after microwave heating, that is, when eating, the flavor release immediately after heating and the release of taste and scent immediately after being put into the oral cavity are good, and the taste is good Food can be provided.

[Semi-solid food with thickening]
In one embodiment, the present invention has a [yield viscosity / static viscosity] ratio of 1.77 to 4.00 at 60 ° C. and a [yield viscosity at 60 ° C./5 yield viscosity at 5 ° C.] ratio of 0.3 or more. A semi-solid food product having a thickness is provided.

  As will be described later in the examples, according to the semi-solid food of the present embodiment, water separation and oil separation from ingredients do not occur during storage in a chilled state around 3 to 8 ° C. and during microwave heating, The appearance at the time of chilled around 3-8 ° C is the same as the appearance after microwave heating, that is, at the time of eating. Can provide good food.

Viscosity in this specification is measured using Rheometric Scientific, Inc. Using a manufactured Advanced Rheometric Expansion System (hereinafter referred to as “ARES”), a double Couette type, measuring temperature of 60 ° C. or 5 ° C., and a shear rate of 1 to 50 [1 / s] This is a value calculated by the following formula (1) based on the shear stress [mPa] measured while increasing.
Viscosity [mPa · s] = Shear stress [mPa] / Shear rate [1 / s] (1)

  The yield viscosity is the maximum value of the viscosity measured while increasing the shear rate from 1 to 50 [1 / s]. The static viscosity is a viscosity measured at a shear rate of 1 [1 / s], which is the minimum shear rate measured at the beginning of the measurement.

  The “yield viscosity” at 60 ° C. is the maximum value of the viscosity when the external force is applied to the food at 60 ° C. and starts to flow against the external force, and is an index related to the stability of the food. Here, the food is stable means that the ingredients in the food are not easily separated / biased, water is removed from the ingredients of the ingredients, and oil is not easily removed. In general, the higher the yield viscosity, the higher the stability of the food.

  On the other hand, the “static viscosity” is a viscosity when no external force is applied to the food. When the static viscosity is high, the scent component and the taste component are likely to remain in the food in a state where the food is still, so that it is difficult to be released and difficult to reach the taste organ. For this reason, after heating in a microwave oven during eating, the flavor release of the food immediately after opening the lid of the container containing the food is masked, and even when food is put in the mouth, Since the scent and taste that are felt before chewing are masked at the moment, it becomes difficult to feel the first taste and tends to become a so-called “moist taste”.

  When the “yield viscosity / static viscosity” ratio at 60 ° C. is smaller than 1.77, increasing the yield viscosity to increase the stability of the food also increases the static viscosity at the same time. Tend to be. On the other hand, if you try to lower the static viscosity to make it easier to develop a taste, the yield viscosity also decreases, so the “thickness” you feel when you eat and chew semi-solid foods with thickness becomes weaker. It tends to end up. In addition, since the yield viscosity is reduced, the ingredients in the food are easily separated and biased, and water and oil are easily removed from the ingredients.

  Therefore, the “yield viscosity / static viscosity” ratio at 60 ° C. is 1.77 or more, preferably 2.00 or more, and more preferably 2.20 or more.

  Moreover, since the one where the value of the “yield viscosity / static viscosity” ratio at 60 ° C. is larger can reduce the static viscosity relative to the yield viscosity, it tends to develop a flavor. However, if the “yield viscosity / static viscosity” ratio at 60 ° C. is too large, the yield viscosity becomes too high relative to the static viscosity, and the semisolid state of the semisolid food is broken when the food is chewed in the mouth. Therefore, a high shearing force is required, which may result in a hard texture or a sticky texture.

  Therefore, the “yield viscosity / static viscosity” ratio at 60 ° C. is 4.00 or less, preferably 3.50 or less, more preferably 3.00 or less, and 2.80 or less. Is particularly preferred.

  Moreover, the [yield viscosity at 60 ° C./5 yield viscosity at 5 ° C.] ratio of the semi-solid food having the thickness of this embodiment is 0.3 or more.

  Here, the yield viscosity at 5 ° C. means the yield viscosity in the chilled storage state of the semi-solid food, and the yield viscosity at 60 ° C. is the yield viscosity of the semi-solid food immediately after being heated in a microwave oven or the like before eating. Means.

  [Yield viscosity at 60 ° C./5 Yield viscosity at 5 ° C.] is less than 0.3. The yield viscosity at 60 ° C. is significantly different from that at 5 ° C. The yield viscosity at 5 ° C. is different from the yield viscosity at 60 ° C. Means significantly larger. In other words, if the yield viscosity at 60 ° C. is set within a range having an appropriate yield viscosity, the yield viscosity at 5 ° C. becomes very large and becomes a gel state. Since it is in a very different state from the state at the time of purchase, there is a tendency to reduce the willingness to purchase.

  On the other hand, in a chilled storage state, that is, a viscosity having an appropriate yield viscosity so that it does not become a gel in 5 ° C., it becomes a shababa state when heated to 60 ° C., and in a state having an appropriate thickness at the time of eating. It may not be in the form of semi-solid food.

  For this reason, the [yield viscosity at 60 ° C./5 yield viscosity at 5 ° C.] ratio is preferably 0.4 or more, and more preferably 0.5 or more. There is no particular upper limit for the [yield viscosity at 60 ° C./5 yield viscosity at 5 ° C.] ratio, but this value is greater than 1 because the yield viscosity at 60 ° C. is more than the yield viscosity at chilled storage at 5 ° C. Also means big. Yield viscosity needs to be imparted for stability even when stored at 5 ° C in chilled form. If it is further increased when heated to 60 ° C, the yield viscosity at the time of eating becomes excessive. May be adversely affected. For this reason, the [yield viscosity at 60 ° C./5 yield viscosity at 5 ° C.] ratio is preferably 2 or less, more preferably 1.5 or less, and even more preferably 1.2 or less.

  Next, the semi-solid food having thickness will be described. In the present specification, a semi-solid food having a thickening means a food that is a semi-liquid that is closer to a solid than a liquid and can be freely deformed without applying force to itself. Specifically, when the food with thickening is sieved with a 2 mm sieve to remove ingredients, and the viscosity of the thickened portion that has passed is measured by the above method, the yield viscosity at 60 ° C. is 200 to 8000 mPa · s. Means food that falls in the range.

  When the yield viscosity at 60 ° C. exceeds 8000 mPa · s, the food is in a so-called “gel” state, and maintains its shape and does not deform freely when no force is applied to itself. Specific foods in a gel state include pudding, steamed rice bowl, egg tofu, jelly and the like. In the case of these foods, since there is almost no fluidity inside, water separation and oil separation hardly occur and stability is high.

  However, even if the [yield viscosity / static viscosity] ratio at 60 ° C. is 1.77 or more, since the static viscosity increases when the yield viscosity exceeds 8000 mPa · s, the expression of flavor deteriorates, In the case of a gel food, a value of [yield viscosity / static viscosity] ratio of 1.77 or more tends not to make sense.

  In order to further develop the effect of having a [yield viscosity / static viscosity] ratio of 1.77 or more, the upper limit of the yield viscosity at 60 ° C. of the semi-solid food having thickening is 7000 mPa · s or less. Is preferably 6000 mPa · s or less, more preferably 5000 mPa · s or less.

  On the other hand, a food having a yield viscosity at 60 ° C. smaller than 200 mPa · s is a liquid, and cannot be said to be a semi-fluid closer to a solid than a liquid. For example, JP 2009-291163 A describes a beverage having a viscosity of 20 to 200 mPa · s, and when the viscosity exceeds 200 mPa · s, there are cases where it is felt that the vaginal viscosity is poor and the throat is poor. It is described. In other words, a yield viscosity of 200 mPa · s or more is appropriate as a semi-solid food having thickness.

  In order to make it easy to feel thickness as a semi-solid food, the lower limit of the yield viscosity at 60 ° C. of the semi-solid food is preferably 400 mPa · s or more, more preferably 700 mPa · s or more, and 1000 mPa · s. It is still more preferable that it is above.

  The semi-solid food of this embodiment may contain 1% by mass or more of ingredients having a minor axis larger than 2 mm. An ingredient whose minor axis is larger than 2 mm will be described. In this specification, the minor axis of the material means the smallest distance among the distances from one surface to the other surface through the center (center of gravity) when using an amorphous material. means. The minor axis is preferably larger than 5 mm, more preferably larger than 10 mm.

  The ingredients are not particularly limited, and may be animal or vegetable. Animal ingredients include poultry, pork, beef, and livestock meat including those processed into dried meat, ham, sausage, etc .; fish, shellfish, and processed into fish clauses, sea bream, sausage, etc. Fish and shellfish including those produced; eggs such as whole eggs, egg yolks and egg whites; and dairy products such as cheese.

  Plant ingredients include root vegetables such as potato, carrot, onion, burdock, radish; beans such as couch and edamame; stem vegetables such as lotus root and asparagus; leaf vegetables such as spinach, Chinese cabbage and cabbage; eggplant and peppers Fruits and vegetables such as broccoli and cauliflower; algae such as seaweed, hijiki and kombu; mushrooms such as shimeji, mushrooms and maitake; fruits such as pineapple and apple; and seeds such as almonds Etc. In addition, the processing method in particular of an ingredient is not restrict | limited, What is necessary is just to employ | adopt the method known conventionally about each ingredient.

  When the semi-solid food of this embodiment contains 1% by mass or more of ingredients whose minor axis is greater than 2 mm, it is stored in a chilled state at around 5 ° C., while it is heated to 60 ° C. or more when eating. It will be. For this reason, it is calculated | required that both 5 degreeC and 60 degreeC should suppress all of isolation | separation and bias | inclination of ingredients, water separation and oil separation from ingredients, gelation, etc., and 5 degreeC and 60 degreeC. It is also necessary that the appearance does not change greatly. For this reason, it is necessary to have the yield viscosity which can provide stability at both 5 degreeC and 60 degreeC.

  Furthermore, at the time of eating, since the lid is opened by heating in a stationary state, from the viewpoint of improving the flavor release at the moment of opening the lid, the viscosity in the stationary state is preferably low, the static viscosity is It is preferable that it is smaller than the yield viscosity.

<Effect of cellulose>
The semi-solid food having the thickness of the present embodiment may contain cellulose. Cellulose has the property of imparting a large yield viscosity with respect to the static viscosity when added to a semi-solid food as a thickener for imparting thickness.

  Therefore, when cellulose is added to the semi-solid food of the present embodiment, the static viscosity can be appropriately reduced while giving a yield viscosity capable of imparting high storage stability by preventing water separation and oil separation of the food. . As a result, it is easy to feel the taste of semi-solid food and the flavor can be improved.

  Conventionally, it has been known that cellulose has an effect of imparting so-called thixotropic properties, in which the viscosity when a high shear force is applied is greatly reduced and the fluidity is high as compared with the yield viscosity. For this reason, cellulose has been added to many foods such as sauces and beverages.

  However, like the semi-solid food of this embodiment, it is not known that cellulose has the property of lowering the static viscosity with respect to the yield viscosity, and foods using such properties of cellulose have been hitherto. It was not.

  In addition, when cellulose is used as a thickener for imparting thickness to semi-solid foods, it has a property of making it difficult to change viscosity characteristics even when the temperature changes.

  Therefore, by adding cellulose as a thickener to semi-solid foods, substantially the same thickening can be imparted under both chilled conditions (5 ° C.) and microwave heating (60 ° C.).

  Therefore, if the viscosity is designed with the target of “thickness” at 60 ° C. assuming eating, and cellulose is added, the viscosity at 5 ° C. during chilled storage does not increase greatly, and it looks like gelation. It is possible to suppress the obvious change of.

<Cellulose>
In the present specification, cellulose means a substance mainly composed of cellulose having a structure in which D-glucopyranose is linked by β1 → 4 bonds. Examples of cellulose raw materials include wood, bamboo, wheat straw, rice straw, cotton, ramie, bagasse, kenaf, beet, sea squirt, and bacterial cellulose. These may be used individually by 1 type, and may mix and use 2 or more types. Examples of generally available cellulose include powdered cellulose (cellulose floc) and crystalline cellulose described later.

<Average degree of polymerization of cellulose>
The average degree of polymerization of cellulose is a value that can be measured according to the reduced specific viscosity method using a copper ethylenediamine solution described in the confirmation test (3) of the 15th revised Japanese Pharmacopoeia Manual (published by Yodogawa Shoten). . In order to obtain the above-described effect of cellulose, the average degree of polymerization of cellulose measured by the above method is preferably 1000 or less, more preferably 700 or less, and even more preferably 500 or less, It is particularly preferred that it is 350 or less.

  When the average degree of polymerization of cellulose is higher than 1000, in addition to amorphous cellulose, there are many impurities such as hemicellulose and lignin, and it is in a fibrous and hard state. It tends to be difficult to reduce the cellulose.

  Examples of cellulose suitable for inclusion in the semi-solid food of the present embodiment include powdered cellulose and crystalline cellulose, which will be described below.

<Powdered cellulose>
Powdered cellulose is obtained by treating α-cellulose obtained as a pulp from a fibrous plant, purifying it, and mechanically grinding it. For example, those corresponding to powdered cellulose described in the 15th revision Japanese Pharmacopoeia Manual (published by Yodogawa Shoten) can be mentioned. The average degree of polymerization of powdered cellulose is preferably greater than 440. Examples of such powdered cellulose include KC Flock series manufactured by Nippon Paper Industries Co., Ltd.

<Crystalline cellulose>
Crystalline cellulose is obtained by partially depolymerizing and purifying α-cellulose obtained as a pulp from a fibrous plant with an acid. For example, those corresponding to crystalline cellulose described in the 15th revision Japanese Pharmacopoeia Manual (published by Yodogawa Shoten) can be mentioned. Crystalline cellulose can be classified into crystalline cellulose powder and crystalline cellulose composite, and any of these can be used for the semi-solid food of this embodiment. The average degree of polymerization of crystalline cellulose is preferably 350 or less, and preferably 300 or less.

  In crystalline cellulose, impurities such as hemicellulose and lignin are removed in addition to amorphous cellulose, so that the inside of the fiber becomes porous. Therefore, crystalline cellulose can reduce the average particle size by applying mechanical stress such as grinding and pulverization to both wet wet cake and powder after drying. It is easy to compare.

  Therefore, as the cellulose added to the semi-solid food of the present embodiment, crystalline cellulose is preferable to powdered cellulose.

  The semi-solid food of the present embodiment preferably contains cellulose having an average particle size of 50 μm or less, more preferably contains cellulose having an average particle size of 25 μm or less, and contains cellulose having an average particle size of 20 μm or less. More preferably, it contains cellulose having an average particle size of 15 μm or less. The lower limit of the average particle diameter is not particularly limited, but is preferably 0.1 μm or more, for example.

<Measurement method of average particle diameter of cellulose>
Below, the measuring method of the average particle diameter of a cellulose is demonstrated. First, the semi-solid food of this embodiment is sieved with a 2 mm sieve to remove ingredients larger than 2 mm. Subsequently, a part of the sample that has passed through the sieve is taken as a spoid and dropped on a slide glass. Thereafter, the sample is sandwiched between preparations and observed with a polarizing microscope using an optical microscope. As the optical microscope, for example, a digital microscope (trade name “HIROX KH-1300”, Hilox Co., Ltd.) can be used. Polarization microscope observation is the observation of the crystalline part of cellulose, which is a crystalline substance, by utilizing the birefringence phenomenon in which a structure containing a crystalline substance is observed by sandwiching it between perpendicular polarizing plates and the structure appears to shine due to the rotation of polarized light. It is a method to do. The major axis is measured for 50 shining cellulose particles by observation with a polarizing microscope, and the average value is defined as the average particle diameter. Here, the major axis means the largest distance among the distances from one surface of the cellulose particles to the other surface through the center (center of gravity).

  The effect of the above-mentioned addition of cellulose is smaller as the particle size of cellulose in a thick food is smaller, and the more uniform and more it exists, the easier it is to express. When the particle diameter of cellulose exceeds 50 μm, a large amount of cellulose tends to be required for obtaining the effect of cellulose.

<Crystalline cellulose composite>
Even in the case of crystalline cellulose, it is difficult to reduce the average particle size to 20 μm or less by the method of applying mechanical stress to the powder. In addition, even when the wet cake of crystalline cellulose is ground to 20 μm or less, the cellulose re-aggregates to return to 20 μm or more when dried, and distribution as a product in the wet cake state after grinding is a transportation Difficult in terms of cost and antiseptic properties.

  Therefore, as a method for allowing cellulose having an average particle size of 20 μm or less, preferably 15 μm or less to be present in a thick food, it is possible to use a crystalline cellulose composite comprising crystalline cellulose and a water-soluble polymer as a raw material for cellulose. preferable.

  The crystalline cellulose composite is obtained by combining a water-soluble polymer with crystalline cellulose as a main component. Complexing means a form in which the surface of crystalline cellulose is coated with a water-soluble polymer by chemical bonds such as hydrogen bonds. Therefore, the crystalline cellulose composite is not in a state where the crystalline cellulose powder and the water-soluble polymer are simply mixed, but in a state where the surface of the crystalline cellulose is covered with the water-soluble polymer. Therefore, when the crystalline cellulose composite is dispersed in an aqueous medium, the water-soluble polymer does not peel from the surface of the crystalline cellulose, forms a structure spreading radially from the surface, and becomes colloidal in water. Therefore, in the case of the crystalline cellulose composite, the cellulose can be dispersed in the size of the primary cellulose primary particles even from the powdery state in which the primary particles are aggregated by drying.

  A water-soluble polymer is a hydrophilic polymer substance. Here, the term “hydrophilic” means having a property of being partially dissolved in ion-exchanged water at room temperature. When hydrophilicity is quantitatively defined, 0.05 g of water-soluble polymer is dissolved in 50 mL of ion-exchanged water until equilibrium is achieved with stirring (by a stirrer chip or the like) and passed through a membrane filter having an opening of 1 μm. In addition, it can be said that 1% by mass or more of the water-soluble polymer passes.

  Examples of the water-soluble polymer include those containing a sugar or a polysaccharide in a part of the chemical structure. In the case of polysaccharides, gellan gum, psyllium seed gum, locust bean gum, xanthan gum, guar gum, tara gum, tamarind seed gum, karaya gum, chitosan, gum arabic, gati gum, glucomannan, tragacanth gum, agar, carrageenan, alginic acid, sodium alginate, Preferred examples of calcium alginate, propylene glycol alginate, HM pectin, LM pectin, Azotobacter vinelanzi gum, curdlan, pullulan, dextran, and cellulose derivatives such as sodium carboxymethylcellulose, carboxymethylcellulose calcium, methylcellulose, hydroxypropylcellulose and hydroxyethylcellulose As mentioned. In addition, gelatin or the like can be used as the water-soluble polymer not containing sugar, but is not limited thereto. A water-soluble polymer may be used individually by 1 type, and may be used in combination of 2 or more type.

  As the water-soluble polysaccharide that forms a complex with crystalline cellulose, an anionic polysaccharide is more preferable. Anionic polysaccharides are those in which, when they are dispersed or dissolved in water, cations are liberated and themselves become anions. Anionic polysaccharides are easily complexed with cellulose, and thus, the obtained crystalline cellulose complex is easily dispersed in cellulose even in semi-solid foods having a thickening property.

  Examples of the anionic polysaccharide include xanthan gum, karaya gum, psyllium gum, gellan gum, carrageenan, alginic acid, sodium alginate, calcium alginate, sodium carboxymethylcellulose, carboxymethylcellulose calcium, HM pectin, and LM pectin. Only one kind of these anionic polysaccharides may be combined with crystalline cellulose, or two or more kinds may be combined with cellulose.

  Among these, Karaya gum, xanthan gum, and sodium carboxymethyl cellulose are preferable because they are easily complexed with crystalline cellulose. Furthermore, Karaya gum and xanthan gum are more preferable when added to a semi-solid food having a thickness as a crystalline cellulose composite because the texture is excellent.

  The crystalline cellulose composite used as a raw material in the present invention may be a composite of crystalline cellulose and a water-soluble polymer other than the water-soluble polysaccharide. Examples of the water-soluble polymer include sodium polyacrylate.

<Kalaya gum>
Karaya gum is a refined sap of a mosquito tree in the family Aoyagi. Commercially available grades include Hand-picked-selected (HPS), Superior No. 1, Superior No. 2, Superior No. 3. There is Shiftings (published by Kosho Shobo Co., Ltd., 2001, Kunizaki, Sano, “Food Polysaccharides” on page 88, Table 4-4). The Karaya gum used in the present embodiment can be used without limitation as long as it is a grade that can be used in food. Among these, HPS, Superior No. 1 is preferred, and HPS is preferred from the viewpoint of suspension stability of the complex. In particular, those derived from Central India and North India's Starculia urens are preferred in terms of suspension stability of the complex. The mass ratio of cellulose to karaya gum is preferably 99/1 to 80/20.

<Xanthan gum>
Xanthan gum is a gum made by fermenting starch such as corn with the bacterium Xanthomonas campestris, and consists of repeating units of glucose 2 molecules, mannose 2 molecules, and glucuronic acid. The xanthan gum used in this embodiment includes potassium salts, sodium salts, and calcium salts. If it is a grade which has said structure and can be used with a foodstuff, it can be used without a restriction | limiting in a viscosity. The mass ratio of cellulose and xanthan gum is preferably 99/1 to 80/20. More preferably, it is 99/1 to 90/10.

<Carboxymethylcellulose sodium>
Carboxymethyl The cellulose sodium (CMC-Na), are those hydroxyl groups of the cellulose is substituted with -OCH ₂ COONa, glucose D- are those having a beta-l, 4 linked linear chemical structure. CMC-Na is obtained by dissolving pulp (cellulose) with a sodium hydroxide solution and etherifying with monochloroacetic acid (or its sodium salt).

  In particular, it is preferable from the viewpoint of complexing to use CMC-Na having a substitution degree and a viscosity adjusted within a specific range. The degree of substitution is an average value of the number of carboxymethyl groups ether-bonded among the three hydroxyl groups in the glucose unit of cellulose, and is preferably 0.6 to 2.0. If the degree of substitution is in the above range, it is preferable because the dispersibility of CMC-Na is sufficient and the production is easy. More preferably, the substitution degree is 0.6 to 1.3. The viscosity of the solution when CMC-Na is a 1% by mass pure aqueous solution is preferably 500 mPa · s or less, more preferably 200 mPa · s or less, still more preferably 50 mPa · s or less, and particularly preferably 20 mPa · s or less. . The lower the viscosity of the 1% by mass CMC-Na pure aqueous solution, the easier the composite of cellulose and hydrophilic gum is promoted. Although a minimum in particular is not set, For example, 1 mPa * s or more is preferable. The mass ratio of cellulose to CMC-Na is preferably 99/1 to 80/20, more preferably 94/6 to 84/16, and still more preferably 92/8 to 86/14.

<Combination ratio of crystalline cellulose and water-soluble polymer>
The crystalline cellulose composite preferably contains 1 to 80% by mass of water-soluble polymer with respect to 20% to 99% by mass of crystalline cellulose, and contains 30% to 99% by mass of crystalline cellulose with water-soluble polymer. It is more preferable to contain 1-70 mass%. The content of crystalline cellulose is more preferably 95% by mass or less, still more preferably 90% by mass or less, and particularly preferably 80% by mass or less. Moreover, as content of water-soluble polymer, 1 mass% or more is preferable, and 2 mass% or more is more preferable. If the blending ratio of the crystalline cellulose and the water-soluble polymer is within the above range, the complexing of the crystalline cellulose and the water-soluble polymer is easily promoted, and thus the obtained crystalline cellulose composite is a semi-solid food having a thickness. Among these, cellulose is small and easily dispersed.

<Hydrophilic substances that are not polymeric substances>
The cellulose raw material may be composed only of cellulose, but may contain a hydrophilic substance that is not a polymer substance together with cellulose for the purpose of enhancing dispersibility in an aqueous medium. The hydrophilic substance functions as a disintegrant or a water conducting agent when cellulose is dispersed in an aqueous medium. Therefore, before mixing with the other raw materials of the semi-solid food having thickening, the cellulose is mixed with the hydrophilic substance in advance, and the cellulose coated with the hydrophilic substance is used as the cellulose raw material, so that the cellulose is thickened. It becomes easier to disperse in the semi-solid food composition. The cellulose raw material used in the present invention preferably contains a crystalline cellulose complex with a water-soluble polysaccharide and a hydrophilic substance that is not a polymer substance.

  The “hydrophilic substance that is not a polymer substance” means an organic substance that is highly soluble in cold water and hardly causes viscosity. Specifically, relatively low molecular weight polysaccharides such as starch hydrolysates and modified starches; fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, lactose, maltose, sucrose, α-, β-, γ- Examples include oligosaccharides such as cyclodextrin; monosaccharides such as glucose, fructose, and sorbose; sugar alcohols such as maltitol, sorbitol, and erythritol.

  Examples of the starch hydrolyzate include dextrins. As the modified starch, acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl succinate starch sodium, acetate starch, hydroxyalkylated phosphate crosslinked starch, hydroxyalkylated starch, phosphate crosslinked starch, Examples include phosphoric acid monoesterified phosphoric acid crosslinked starch, starch glycolate sodium, and starch phosphate sodium. The starch used as the raw material for processing these processed starches can be used in any form among those that have been pregelatinized, those that have been partially pregelatinized, and those that have not been pregelatinized.

  The hydrophilic material contained in the cellulose raw material is preferably at least one selected from the group consisting of starch hydrolyzate and processed starch, more preferably at least one selected from the group consisting of dextrin and processed starch. And both modified starches are more preferred. Among them, dextrin has a slight function as a water-soluble polymer, and therefore dextrin is particularly preferably used when cellulose that is not complexed with the water-soluble polymer is used as a raw material.

  Although there is no restriction | limiting in the compounding quantity of the hydrophilic substance in a crystalline cellulose composite, As a preferable range, it is 5 mass% or more, More preferably, it is 10 mass% or more, More preferably, it is 20 mass% or more. There is no particular upper limit, but considering the physical properties of the crystalline cellulose composite, it may be 80% by mass or less, 75% by mass or less, or 70% by mass or less.

<Method for producing crystalline cellulose composite>
As a method for producing a crystalline cellulose composite, in the kneading step, a crystalline cellulose containing wet cake-like water and a water-soluble polymer are subjected to mechanical shearing force to make the crystalline cellulose finer and to make the crystalline cellulose surface water-soluble. And a method including a treatment of combining a functional polymer. Further, other additives may be added. What passed through the above-mentioned process is dried as needed. The crystalline cellulose composite of the present invention only needs to undergo the above-described mechanical shearing, and may be in any form such as an undried one or a dried one thereafter.

  In order to give mechanical shearing force, a kneading method using a kneader or the like can be applied. As the kneading machine, a kneader, an extruder, a planetary mixer, a reiki machine or the like can be used, and it may be a continuous type or a batch type. These models can be used alone, but two or more models can be used in combination. These models may be appropriately selected depending on the viscosity requirements in various applications.

  Although the temperature at the time of kneading | mixing may be a course, it is preferable to control to 20-100 degreeC. Within this temperature range, the crystalline cellulose is easily ground and compounded with the water-soluble polymer, and the water-soluble polymer is prevented from being deteriorated by heat, resulting in the formation of the crystalline cellulose composite. This is because the structure becomes dense. Preferably it is 30-95 degreeC, More preferably, it is 40-95 degreeC. When heat is generated due to a compounding reaction or friction during kneading, kneading may be performed while removing the heat. In order to control temperature, adjusting heat removal, such as jacket cooling and heat dissipation, is mentioned.

  The solid content during kneading is preferably 20% by mass or more. It is preferable to knead at 20% by mass or more because kneading energy is easily transmitted to the kneaded product, and compounding is promoted. The solid content at the time of kneading is more preferably 30% by mass or more, further preferably 35% by mass or more, and particularly preferably 40% by mass or more. The upper limit is not particularly limited, but considering a sufficient kneading effect and a uniform kneading state, the practical range is preferably 90% by mass or less. More preferably, it is 70 mass% or less, More preferably, it is 60 mass% or less. Moreover, in order to make solid content into the said range, as a timing which adds water, you may add a required amount before a kneading | mixing process, you may add in the middle of a kneading | mixing process, You may carry out both for each part of.

  Here, the kneading energy will be described. The kneading energy is a value defined by the amount of electric power (Wh / kg) per unit mass of the kneaded product consumed during kneading. The kneading energy is preferably 200 Wh / kg or less. More preferably, it is 150 Wh / kg or less, More preferably, it is 100 Wh / kg or less, Especially preferably, it is 80 Wh / kg or less, Especially preferably, it is 60 Wh / kg or less. The lower limit is preferably 30 Wh / kg or more. More preferably, it is 40 Wh / kg or more. If it can be controlled within this range, the composite of crystalline cellulose and water-soluble polymer tends to be promoted without causing deterioration of the water-soluble polymer.

  In obtaining the crystalline cellulose composite, when drying the kneaded product obtained in the kneading step, a known drying method such as shelf drying, spray drying, belt drying, fluidized bed drying, freeze drying, microwave drying, etc. Can be used. When the kneaded product is subjected to a drying step, it is preferable that water is not added to the kneaded product, and the solid content concentration in the kneading step is maintained and the dried step is used. The moisture content of the dried cellulose composite is preferably 1 to 20% by mass. By setting the moisture content to 20% or less, problems such as stickiness and rot, and cost problems in transportation and transportation are less likely to occur. More preferably, it is 15% or less, and particularly preferably 10% or less. Moreover, by setting it as 1% or more, dispersibility does not deteriorate because of excessive drying. More preferably, it is 1.5% or more.

  When the crystalline cellulose composite is distributed in the market, it is preferable to pulverize the cellulose composite obtained by drying into a powder form because the powder is easier to handle. However, when spray drying is used as a drying method, drying and pulverization can be performed at the same time, so pulverization is not necessary. When the dried crystalline cellulose composite is pulverized, a known method such as a cutter mill, a hammer mill, a pin mill, or a jet mill can be used. The degree of pulverization is such that the pulverized product passes through a sieve having an opening of 1 mm. More preferably, it is preferable to pulverize the sieve having a mesh opening of 425 μm so that the average particle size (weight average particle size) is 10 to 250 μm.

  As a commercially available cellulose composite that can be easily obtained, RC-591 (cellulose / CMC-Na = 89/11 (mass ratio)) of the product name Theolas (registered trademark) manufactured by Asahi Kasei Chemicals Corporation, RC-591S ( Cellulose / CMC-Na = 89/11 (mass ratio)), RC-N81 (cellulose / karaya gum / dextrin = 80/10/10 (mass ratio)), RC-N30 (cellulose / xanthan gum / dextrin = 75/5 / 20 (mass ratio)), SP-N50 (cellulose / xanthan gum / dextrin = 80/10/10 (mass ratio)), SC-900 (cellulose / xanthan gum / CMC-Na / dextrin / rapeseed oil = 72 / 2.8) /5/20/0.2 (mass ratio)), SC-900S (cellulose / xanthan gum / CMC-Na / de) String / rapeseed oil = 72 / 2.8 / 5/20 / 0.2 (mass ratio)), Avicel (registered trademark) BV-1518, GP-3282 manufactured by FMC, MCG-811F, MCG- manufactured by JRS 500F, NEO-C91, NEO-C90, etc. manufactured by Meitai Kako Co., Ltd.

<Characteristics of crystalline cellulose composite>
The crystalline cellulose composite undergoes a process of refining the crystalline cellulose and complexing the water-soluble polymer on the surface of the crystalline cellulose, so that the crystalline cellulose particles are in a state of 15 μm or less. Is coated with a water-soluble polymer, so that when dispersed in water, the water-soluble polymer spreads in a lattice form from the surface and the crystalline cellulose particles are 15 μm or less. scatter.

  On the other hand, the crystalline cellulose powder in which the crystalline cellulose is agglomerated by a single hydrogen bond, even if a dispersion force is given in water, the hydrogen bonding force between the crystalline celluloses is very strong, and therefore the crystalline cellulose powder is 20 μm or less. It is very difficult to disperse the particles.

  Accordingly, the effect of blending cellulose in the semi-solid food of this embodiment is such that the cellulose particles are small, and the higher the effect that the more uniformly dispersed, the higher the effect is obtained. Therefore, the crystalline cellulose particles can be dispersed to 20 μm or less, preferably 15 μm or less. As a possible cellulose, it is preferable to use a crystalline cellulose composite.

<Easily dispersible crystalline cellulose composite>
In the present embodiment, it is preferable to use an easily dispersible one among the crystalline cellulose composites. Thick foods often contain a lot of salt. When the salinity concentration is high, the crystalline cellulose composite is difficult to dissociate crystalline cellulose particles, and the dispersibility of cellulose may be insufficient even when a high-speed stirrer is used. In this case, it may be difficult to obtain the effects of “low yield viscosity ratio between 60 ° C. and 5 ° C.” and “high yield viscosity / static viscosity ratio at 60 ° C.” required for cellulose in the present invention.

  On the other hand, when the easily dispersible crystalline cellulose composite is used, the crystalline cellulose particles are easily dissociated even in a semi-solid food containing a large amount of salt, and the effect of cellulose is easily obtained.

  The easily dispersible crystalline cellulose composite is a crystalline cellulose composite that is completely dispersed by weak stirring such as propeller stirring without using a high shearing force device such as an Excel auto homogenizer. The typical easily dispersible crystalline cellulose composite is a crystalline cellulose composite obtained from the above-mentioned crystalline cellulose and a water-soluble gum, and is also referred to as a hydrophilic substance (hereinafter simply referred to as “hydrophilic substance”) that is not the above-described polymer substance. .) Is blended in an amount of 20% by mass or more. Since the dispersibility of crystalline cellulose becomes high by increasing the hydrophilic substance, it is preferable. More preferably, it is 25 mass% or more, More preferably, it is 30 mass% or more. The upper limit is 95% by mass or less.

  The easily dispersible crystalline cellulose composite may contain a disintegrating agent specifically described later in addition to the above-mentioned crystalline cellulose, water-soluble gum, and hydrophilic substance. The disintegrant has an action of enhancing the dispersibility of the crystalline cellulose when stirring the semi-solid food, and promotes the effect of the cellulose. In particular, for the purpose of seasoning, when adding a salt to a semi-solid food having a thickness, the effect of adding a disintegrant is great. The addition amount of the disintegrant is preferably 5% by mass or more, more preferably 10% by mass or more, and particularly preferably 15% by mass or more with respect to the crystalline cellulose composite. The upper limit is 40% by mass or less.

<Volume average particle diameter of easily dispersible crystalline cellulose composite>
The volume average particle diameter of the easily dispersible crystalline cellulose composite is preferably 25 μm or less, and more preferably 15 μm or less.

  The volume average particle size of the easily dispersible crystalline cellulose composite referred to here is a suspension of pure dispersible crystalline cellulose composite in a pure water suspension at a concentration of 4% by mass, and a propeller stirrer (for example, product name 3- 1 motor, stirring blade chi-cross type propeller 1 stage, conditions: 400 rpm × 20 minutes, dispersed at 25 ° C., and without being subjected to centrifugation, a laser diffraction / scattering particle size distribution analyzer (for example, Horiba, Ltd.) Co., Ltd., trade name “LA-910”, ultrasonic treatment for 1 minute, refractive index 1.20), which is an integrated 50% particle diameter (volume average particle diameter) in a volume frequency particle size distribution.

  When the easily dispersible crystalline cellulose composite satisfying this volume average particle diameter is blended in a semi-solid food having a thickening property, cellulose in the semi-solid food defined in the above <Method for measuring average cellulose particle diameter> It becomes easy to make the average particle diameter of 15 μm or less.

<Disintegrant blended in the easily dispersible crystalline cellulose composite>
In this embodiment, when mix | blending a disintegrating agent with an easily dispersible crystalline cellulose composite, it is preferable to use water-swellable particles. Here, the water-swellable particles refer to particles that swell to a volume that is twice or more of the self when dissolved in cold water. For example, one or more kinds selected from galactomannan particles having a low galactose content such as guar gum, locust bean gum, tara gum, modified starch, and partially pregelatinized starch can be used. From the viewpoint of dispersion effect, it is preferable to use modified starch.

<Processed starch that can be used for easily dispersible crystalline cellulose composite>
In the easily dispersible crystalline cellulose composite, processed starch that can be used as a disintegrant includes, for example, acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl succinate starch sodium, starch acetate, oxidized Starch, hydroxyalkylated phosphoric acid crosslinked starch, hydroxyalkylated starch, phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, starch sodium sodium phosphate, starch sodium phosphate ester. These can be used in any form of an alpha process, a partially alpha process, and a non-alpha process. Further, acid-treated starch or pregelatinized starch obtained by pregelatinizing raw starch can also be used. The above-mentioned modified starch may be used individually by 1 type, and 2 or more types may be mixed and used for it.

  In particular, when used for food and drink, eleven kinds of modified starch (acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl succinate starch sodium, Acetic acid starch, oxidized starch, hydroxypropylated phosphoric acid cross-linked starch, hydroxypropylated starch, phosphoric acid cross-linked starch, phosphorylated starch and phosphoric acid monoesterified phosphoric acid cross-linked starch), and pregelatinized starch obtained by pre-gelatinizing raw starch preferable.

  Among these, hydroxypropylated phosphate cross-linked starch, hydroxypropylated starch, phosphate cross-linked pregelatinized starch, and pregelatinized starch are more preferable in terms of dispersibility of the easily dispersible crystalline cellulose composite. Hydroxypropylated starch, hydroxypropylated phosphorus Acid cross-linked starch and phosphoric acid cross-linked pregelatinized starch are more preferred, and hydroxypropylated starch is particularly preferred.

<Method for producing easily dispersible crystalline cellulose composite>
The easily dispersible crystalline cellulose composite comprises a step of dispersing the crystalline cellulose composite, a hydrophilic substance, and processed starch added as necessary in an aqueous medium to form a dispersion (dispersing step), and the subsequent step. Preferably, the dispersion is produced through a step of homogenizing (homogenizing step) and a step of drying the homogenized dispersion (drying step).

  Here, it is preferable to disperse and homogenize the crystalline cellulose composite and the hydrophilic substance (and processed starch) in a slurry state in order to improve the dispersibility of the easily dispersible crystalline cellulose composite. By homogenizing in a slurry state, cellulose and a hydrophilic substance (and processed starch) are not excessively complexed, so that a product having good dispersibility is obtained. Specific manufacturing conditions will be described below.

<< Dispersing process >>
First, the crystalline cellulose composite and hydrophilic substance (and processed starch) are dispersed and dissolved in water. At that time, it is desirable to adjust each amount including water so that the solid content concentration is 1 to 70% by mass. If the solid content concentration is within this range, the handleability of the aqueous dispersion is good, the productivity is high, and the subsequent drying energy load is acceptable. More preferably, it is 3-50 mass%, More preferably, it is 40 mass% or less, Most preferably, it is 35 mass% or less, Most preferably, it is 30 mass% or less. For the above reasons, the dispersion is preferably in a slurry state. The state of the dispersion depends on the type of crystalline cellulose composite and hydrophilic substance (and processed starch) to be used, and their mass ratio, but if the solid content concentration is 35% by mass or less, it is usually in a slurry state. It can be said.

  The order of adding the crystalline cellulose composite, the hydrophilic substance, and the modified starch is not particularly limited. In order to improve the uniformity of the dispersion, the preferred order of adding to the aqueous medium is the order of hydrophilic substance, modified starch, and crystalline cellulose composite.

  There is no restriction | limiting in particular in the stirring method in a dispersion | distribution process, It is preferable to stir so that the aggregate with a diameter of several millimeters-several centimeters may disappear visually. As the stirring device, a tank in which a stirring blade is set is preferable, and a propeller blade type stirring device, a paddle blade type stirring device, a fiddler blade type stirring device, an anchor blade type stirring device, a helical ribbon blade type stirring device, or the like is used. be able to. Moreover, you may use line stirring apparatuses, such as a static type line mixer and a sanitary pump, other than a tank type.

  The dispersion temperature is not particularly limited, and may be, for example, 0 to 60 ° C. or 10 to 50 ° C. in order to suppress excessive combination of the crystalline cellulose composite, the hydrophilic substance, and the processed starch. 15-40 degreeC may be sufficient.

《Homogenization process》
In the production of the easily dispersible crystalline cellulose composite, it is necessary to go through a step of homogenizing the crystalline cellulose composite and the hydrophilic substance (and processed starch). Here, the homogenization is a state in which the crystalline cellulose composite is dispersed not in the aggregate but in the primary particles. Specifically, in the dispersion after homogenization, a laser diffraction / scattering particle size distribution analyzer (for example, trade name LA-910 manufactured by HORIBA is used, circulates in the flow cell for 1 minute, no ultrasonic treatment, refractive index 1. It can be defined as a state where the average particle diameter (median diameter) of the volume frequency measured in 20) is 20 μm or less.

  As long as the above average particle diameter can be achieved, the homogenization is not limited in the order of addition of raw materials and the addition method. For example, all components may be mixed to perform batch processing, or each component may be dispersed in water and homogenized for each component, and then all components may be mixed.

  For homogenization, use a method of applying high shear with a high-speed stirrer, a method of high-pressure dispersion with a high-pressure homogenizer, a method of homogenizing with a mill using bead-like media, a method of homogenizing with a roll mill, etc. Can do. The above methods may be combined in any order as long as homogenization can be achieved.

  In order to achieve homogenization by a simple process, a method of imparting high shear with a high-speed stirrer and a method of high-pressure dispersion with a high-pressure homogenizer can be suitably used. Here, the conditions similar to the above-mentioned dispersion | distribution process are applicable to a homogenization density | concentration and homogenization temperature.

  Homogenization using a high-speed stirrer is achieved by applying high-speed stirring to the dispersion obtained in the dispersion step. In the case of using a high-speed stirrer for homogenization, since the dispersion and homogenization can be performed at once, the above-described dispersion step can be omitted.

High-speed stirring is determined by the peripheral speed of the stirring blade, and the peripheral speed can be calculated by the following equation (2).
Peripheral speed (m / s) = diameter of stirring blade (m) × π (circumferential ratio) × rotation speed of stirring blade (n / s) (2)

  A higher peripheral speed is preferable because homogenization can be achieved in a short time. Specifically, the peripheral speed is preferably 5 m / s or more, more preferably 10 m / s or more, and particularly preferably 15 m / s or more. The upper limit of the peripheral speed is not particularly specified, but is preferably 100 m / s or less when assuming industrially used equipment. The treatment time is determined depending on the average particle diameter of the object to be treated, and is not particularly limited, but is preferably 10 minutes or more.

  Examples of the high-speed stirrer include trade names: TK homogenizer, TK homomixer, TK robotics, TK automixer, lab solution, TK homodisper, hibis disperse mix, fill mixer (manufactured by Primix), ace homogenizer, kanki Devices such as a mixer (manufactured by Kansai Kikai Kogyo Co., Ltd.), a super-vibration α-stirrer (manufactured by Nippon Techno Co., Ltd.) and a home mixer can be used.

  When using a TK homomixer MARK II f model (manufactured by Primics) as a high-speed stirrer, the above dispersion having a rotation speed of 600 to 13,000 rpm, a pH of 3 to 8, a temperature of 0 to 80 ° C., and a solid content concentration of 10 to 60% It is desirable to process the liquid. If it is in this rotation speed range, the average particle diameter of the volume frequency of the dispersion can be set to 20 μm or less. The rotational speed of the high-speed stirrer is more preferably 2000 to 13,000 rpm, and most preferably 5,000 to 13,000 rpm.

  Homogenization with a high-pressure homogenizer is to homogenize the dispersion obtained in the dispersion step by applying pressure once, passing through the gap in the device, and using the shearing force when solid particles pass through the gap. . Here, in order to achieve homogenization, it is preferable to operate in a pressure range of 4 to 150 MPa. The higher the pressure is, the more homogenization is. However, when the pressure is too high, the bond between the cellulose and the polysaccharide in the crystalline cellulose composite is weakened. Therefore, a more preferable range of the pressure is 5 to 100 MPa, and more preferably 10 to 50 MPa.

  Examples of the high-pressure homogenizer that can be used here include, for example, trade name: Nanomizer (manufactured by Nanomizer), trade name: Microfluidizer (manufactured by Microfluidic Corporation), trade name: Alite (manufactured by Nirosoavi), trade name: There are apparatuses such as an APV homogenizer (manufactured by APV) and a manton gorin homogenizer. Note that the number of treatments of the high-pressure homogenizer may be one, but the treatment may be performed a plurality of times.

<< Drying process >>
Since the shape of the easily dispersible crystalline cellulose composite is easier to handle with powder, it is preferably dried and powdered after the homogenization. As a method for drying the easily dispersible crystalline cellulose composite, a known drying method such as tray drying, spray drying, belt drying, fluidized bed drying, freeze drying, microwave drying, or the like can be used.

  As for the moisture content of the easily dispersible crystalline cellulose composite after drying, 1-20 mass% is preferable. By setting the moisture content to 20% by mass or less, problems such as stickiness and rot, and cost problems in transportation and transportation are less likely to occur. The water content is more preferably 15% by mass or less, and particularly preferably 10% by mass or less. Further, by setting the water content to 1% by mass or more, dispersibility does not deteriorate due to excessive drying. The moisture content is more preferably 1.5% by mass or more.

  The dried easily dispersible crystalline cellulose composite is preferably powdered to such an extent that it passes through a sieve having an opening of 1 mm. More preferably, it is preferable to pulverize so that the sieve has an opening of 425 μm and has an average particle size (apparent weight average particle size) of 10 to 250 μm. In these dry powders, fine particles of the crystalline cellulose composite (and optionally processed starch) are aggregated to form secondary aggregates. This secondary aggregate is disintegrated when stirred in water and dispersed in the above-mentioned crystalline cellulose composite fine particles. The apparent weight average particle diameter of the secondary aggregate was determined by sieving 10 g of a sample for 10 minutes using a low-tap sieve shaker (for example, Sieve Shaker A type manufactured by Hira Kogakusho) or a JIS standard sieve (Z8801-1987). It is a cumulative weight 50% particle size in the particle size distribution obtained by doing.

  When spray drying is used as the drying method, drying and pulverization can be performed at the same time. When the dried crystalline cellulose composite is pulverized by other methods, known methods such as a cutter mill, a hammer mill, a pin mill, and a jet mill can be used.

  Spray drying is a method in which the dispersion obtained through the homogenization step is sprayed in the form of a mist, hot air is applied to the mist, the water is evaporated, and powdered. In the present embodiment, as a dispersion spraying method, a method using an atomizer such as a Kessner, a vane, or a pin type, a spraying method from a two-fluid nozzle, a four-fluid nozzle, or the like can be adopted. The hot air may be either a countercurrent type or a cocurrent type, but the countercurrent type is common in the atomizer method and the countercurrent type in the nozzle method.

  If the above-mentioned powder moisture and powder particle diameter can be achieved, the drying conditions are not limited. For example, the hot air temperature may be in a range of an inlet temperature of 100 to 200 ° C and an outlet temperature of 40 to 99 ° C. Using the easily dispersible cellulose composite thus obtained, cellulose dissociates in a semi-solid food with a shearing force similar to that of propeller stirring without using a high-speed stirrer even under high salt concentration conditions. Therefore, various effects of the above-described cellulose are easily exhibited.

<Addition amount of cellulose>
It is preferable that the semi-solid food having the thickness of the present embodiment contains 0.05 to 3% by mass of cellulose. When the addition amount of cellulose is smaller than 0.05% by mass, the number of cellulose particles is small, and thus the above-described effect of cellulose tends to be hardly exhibited. Moreover, when there are more addition amounts than 3 mass%, a foodstuff may become cloudy white or a viscosity may exceed 8000 mPa * s and may become a gel form. On the other hand, when the amount of cellulose is more than 3% by mass, the [yield viscosity / static viscosity] ratio at 60 ° C. tends to be 4.00 or more.

  The lower limit of the amount of cellulose added is more preferably 0.10% by mass or more, further preferably 0.20% by mass or more, and particularly preferably 0.30% by mass or more. Moreover, as an upper limit of the addition amount of a cellulose, 2.0 mass% or less is more preferable, and 1.0 mass% or less is still more preferable.

  Here, the content of cellulose is calculated from the mass of cellulose itself when blending cellulose alone into a semi-solid food having a thickening, and when blending into a semi-solid food having a thickening in the form of a crystalline cellulose composite Is calculated from the mass of the crystalline cellulose complex (not the mass of cellulose alone in the crystalline cellulose complex).

  It is preferable that the semi-solid food having the thickness of the present embodiment contains 0.2 to 5.0% by mass of the cross-linked starch. When the cross-linked starch is less than 0.2% by mass, effects such as refrigeration resistance and mechanical resistance of the cross-linked starch are not exhibited. When the amount of cross-linked starch is more than 5.0% by mass, the yield viscosity of the food is higher than 8000 mPa · s and becomes a gel.

<Crosslinked starch>
As the crosslinked starch, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, hydroxyalkylated phosphoric acid, which are crosslinked starches designated as eleven kinds of modified starch specified by Ministry of Health, Labor and Welfare Ordinance No. 151 Crosslinked starch, phosphoric acid crosslinked starch, and phosphoric acid monoesterified phosphoric acid crosslinked starch are preferred. Among them, acetylated adipic acid cross-linked starch and phosphoric acid cross-linked starch can be more suitably used as the cross-linked starch of the present invention, and acetylated adipic acid cross-linked starch is most preferable because it gives a natural texture.

  The raw materials for the cross-linked starch include wheat starch, corn starch, waxy corn starch (waxy corn starch), potato starch, waxy potato starch, tapioca starch, rice starch, glutinous rice starch, sweet potato starch, sago starch, waste starch, etc. Is mentioned. The above-mentioned starch may be used individually by 1 type, and 2 or more types may be mixed and used for it.

  As described above, cellulose has a small difference between the yield viscosity at 60 ° C. and the temperature at 60 ° C. and the temperature at 5 ° C. of “yield viscosity / static viscosity”. For this reason, it is preferable that the semi-solid food of this embodiment contains a cellulose. However, since cellulose is insoluble in water, foods may become cloudy when added in large amounts. In addition, when the added amount of cellulose exceeds a certain amount, there is a region where the yield viscosity greatly increases. Therefore, the “yield viscosity / static viscosity” at 60 ° C. of semi-solid food is controlled to 4.00 or less with only cellulose. It can be difficult.

  On the other hand, in the cross-linked starch, the increase in viscosity with respect to the amount added is more gradual than that of cellulose, and the adjustment of the yield viscosity is easier than that of cellulose. However, if it is attempted to control the yield viscosity using only the crosslinked starch, the “yield viscosity / static viscosity” at 60 ° C. tends to be small. That is, when trying to obtain the desired yield viscosity, the static viscosity becomes a high value close to the yield viscosity, the flavor release at the time of standing still worsens, the expression of the flavor when put in the mouth worsens Problems are likely to occur.

  Therefore, by adding 0.2 to 5% by mass of crosslinked starch, giving a certain amount of base yield viscosity, adding 0.05 to 3% by mass of cellulose in combination, yielding The increase in static viscosity can be suppressed while adjusting the viscosity by increasing it to the target. In this way, in semi-solid foods with thickening, water and oil separation from ingredients, bias of ingredients, or excessive gelation are suppressed at 5 ° C and 60 ° C, and at 5 ° C and 60 ° C. It becomes easy to reduce the change in appearance.

  The raw materials other than ingredients that can be added to the food of this embodiment are not particularly limited as long as they are used for ordinary processed foods. For example, as a thickener, a commonly used thickener may be used in addition to cellulose and crosslinked starch. Examples of such thickeners include gum arabic, alginic acid, sodium alginate, calcium alginate, curdlan, carrageenan, caraya gum, agar, xanthan gum, chitin, chitosan, guar gum, psyllium gum, gellan gum, gelatin, tamarind seed gum Dextran, pullulan, HM pectin, LM pectin, locust bean gum, carboxymethylcellulose sodium, carboxymethylcellulose calcium, methylcellulose, hydroxypropylcellulose, hydroxyethylcellulose and the like. These may be used alone or in combination of two or more. In addition to the above thickeners, proteins, fats and oils, sugars, seasonings, fragrances, pigments, emulsifiers and the like may be added.

[Cooked food]
In one embodiment, the present invention provides a cooked food comprising the semi-solid food and rice described above.

  Although the kind of the cooked food of this embodiment is not limited, the cooked food is a combination of a semi-solid food having thick and rice, and the semi-solid food having thick is for eating with rice. It is preferable.

  In addition, the cooked food of this embodiment is stored in a chilled state after being stored in a container in a state where the semi-solid food and rice are separated, and the semi-solid food and rice are mixed and eaten after being heated to 60 ° C. or higher. It is preferable that.

  Examples of the cooked food according to the present embodiment include curry rice, hayashi rice, stew rice, baked rice cake, and the like. Examples of the ankake bowl include Chinese bowl, maple, parent and child bowl, kimchi bowl, loco moco bowl, beef stew bowl, ankake fried rice, tinjaoulose bowl, shrimp chili bowl and the like.

  The chilled state refers to a state around 5 ° C. (3 to 8 ° C.). By storing in this state, the increase speed of the number of bacteria after production cooking can be slowed, so that the shelf life can be reduced and the preservative can be reduced. As a result, it has become possible to extend the expiry date to more than three times that of conventional lunches stored at room temperature. However, the fact that the storage period is extended three times or more than the conventional one means that the stability such as prevention of water separation and oil separation from ingredients, prevention of bias of ingredients, or suppression of gelation due to thickening is also known. It is necessary to have a period more than double.

  In other words, even if bacteria do not grow during storage, water and oil separation from the ingredients, bias of ingredients, and viscosity should not change during storage. Therefore, the stability of food is required over a longer period than conventional lunch boxes at room temperature, and it is required to be stable against shaking and vibration during transportation and display. Is required.

  On the other hand, it is also required that the appearance during storage in a chilled state around 5 ° C. is the same as when it is heated to about 60 ° C. with a microwave oven or the like before eating. When sold at a supermarket or a convenience store, the semi-solid food is placed in a container in a state where the semi-solid food and the rice are separated in order to prevent the semi-solid food from penetrating into the rice. This is because the solid food is placed on top and visible with a transparent container and film.

  When being displayed in a chilled state, if the semi-solid food is in a gel form or the like and greatly different from the form at the time of eating, the consumer may impair purchasing will. In addition, when a thickener that starts to thicken at about 20 ° C. or lower is used, the viscosity changes in the process of cooling during eating, and the problem that the flavor gets worse as it cools down There is a case.

  Moreover, in the cooked food of this embodiment, it is not sufficient to satisfy the condition that the difference in yield viscosity between 60 ° C. and 5 ° C. is small and the yield viscosity is high, and the static viscosity at 60 ° C. is not sufficient. It is required that the yield viscosity is small and the difference is large.

  When the difference between the yield viscosity and the static viscosity is small, it is necessary to increase the yield viscosity in order to impart stability or to impart thickening as required for the food. In that case, the static viscosity also increases. Therefore, the flavor release at the time of opening immediately after heating is masked, and the expression of the taste at the moment when it is put in the oral cavity may be suppressed.

  Conversely, if you try to lower the static viscosity to bring out the flavor, the yield viscosity must also be lowered, which impairs the stability of the food and, in some cases, does not reach the region of thickness required for that food. There is a case.

  When eating a semi-solid food with thickened rice with rice, the semi-solid food with thickened is generally placed on the rice, and it is generally eaten with the rice as it is. It is in a state where a large shearing force is not applied until it is put in and the chewing is started. Therefore, if the static viscosity is lower than the yield viscosity, that is, if the [yield viscosity / static viscosity] ratio at 60 ° C. in the present invention is not 1.77 or more, the aroma and taste in the mouth are easily masked. It ’s easy to get a taste.

  This is a property that is not required for foods in the form of sauces, etc. that are used by extruding from a container and applying shearing force and eating with a sufficiently reduced viscosity. This is a characteristic that is required when eating with rice.

The invention is illustrated by the following examples. However, these do not limit the scope of the present invention.

First, evaluation methods for various physical properties will be described.
(1) Yield viscosity at 5 ° C. A semi-solid food having thickness after cooking was placed in a plastic container, further closed with a transparent plastic lid, packaged with a film, and stored at 5 ° C. for 3 days. Then, the film is removed, the lid is opened, and the semi-solid food with thickening is sieved with a 2 mm sieve, and after removing ingredients larger than 2 mm, the passed “Thorimi” is placed in a 100 mL beaker and left still for 3 hours. . Then, Rheometric Scientific, Inc. Using a manufactured Advanced Rheometric Expansion System (hereinafter referred to as “ARES”), a shear rate of 1 to 50 [1 / s] at a measurement temperature of 5 ° C. with a double couette type. [MPa] was measured. Here, the viscosity was calculated by the following formula (1), and the maximum value of the viscosity when measured while increasing the shear rate from 1 to 50 [1 / s] was defined as the yield viscosity at 5 ° C.
Viscosity [mPa · s] = Shear stress [mPa] / Shear rate [1 / s] (1)

(2) Static viscosity at 60 ° C., yield viscosity The remainder of “Toromi” used in (1) in a 100 mL beaker was heated in a 60 ° C. water bath and heated to 60 ° C. Thereafter, the shear stress [mPa] was measured using ARES at a double couette type, measuring temperature of 60 ° C., while increasing the shear rate from 1 to 50 [1 / s]. Here, the viscosity is calculated by the above formula (1), the viscosity when the shear rate is 1 [1 / s] is the static viscosity at 60 ° C., and the shear rate is increased from 1 to 50 [1 / s] The maximum value of the viscosity when measured was taken as the yield viscosity at 60 ° C.

(3) Average particle diameter of cellulose The remaining part of “Thoromi” used in (1) and (2) in a 100 mL beaker was taken as a dropper and dropped on a slide glass. Thereafter, the sample was sandwiched between slides and observed with a polarizing microscope using an optical microscope (digital microscope, Hilox, trade name “HIROX KH-1300”). The major axis was measured for 50 shining cellulose particles, and the average value was taken as the average particle diameter.

(4) Evaluation of semi-solid food with thickening Put semi-solid food with thickness after cooking into a plastic container, then close the transparent plastic lid, wrap with film, and store at 5 ° C for 3 days, The following evaluation was performed.

<Evaluation of appearance when stored at 5 ° C>
The appearance was evaluated according to the following evaluation criteria.
○: It was in a moderate thick state that was not different from that at the time of eating (heating at 60 ° C).
X: Unlike the time of eating, it solidified in the gel form.

<Settling of ingredients when stored at 5 ° C (appearance)>
The sedimentation of the ingredients was evaluated according to the following evaluation criteria.
○: There was no settling of ingredients, and ingredients were present uniformly.
Δ: The material slightly settled on the bottom surface, but was practically unproblematic.
X: The ingredients settled on the bottom surface, and the surface was only a thickened portion.

<Water separation and oil separation (appearance) at 5 ° C storage>
Water separation / oil separation was evaluated according to the following evaluation criteria.
○: No water separation / oil separation was observed.
Δ: Some water separation / oil separation was observed, but there was no practical problem.
X: Water separation / oil separation was intense.

<Aroma standing immediately after microwave heating>
A semi-solid food having a thickness stored at 5 ° C. for 3 days is put in a microwave oven, heated to 60 ° C., peeled off the film, and evaluated for the fragrance from the food when the lid is opened according to the following evaluation criteria. did.
A: The fragrance was very good and the appetite was aroused.
○: The fragrance was good.
Δ: Slightly bad smell, but practically no problem.
× The fragrance was bad and the appetite was not appetizing.
Twelve panelists scored in the above three stages, and the most frequently answered was taken as the evaluation result.

<Food texture during chewing>
The semi-solid food with thickening, which was heated in the above-described evaluation of “fragrance immediately after heating with a microwave oven”, was sprinkled with a spoon without stirring and placed in the mouth, and the texture was evaluated according to the following evaluation criteria.
○: The food was moderately thick.
(Triangle | delta): As the foodstuff, although it was a little insufficiently thick or slightly thickened, it was a grade which is satisfactory practically.
X: The food was insufficient or excessively thick.
Twelve panelists scored in the above three stages, and the most frequently answered was taken as the evaluation result.

[Example 1]
First, cellulose A was prepared as follows. The average degree of polymerization of cellulose A was 150.

  Using a high-speed stirrer (trade name, TK Homomixer MARKII, manufactured by PRIMIX), add 180 g of dextrin (trade name, SANDEC # 100, manufactured by Sanwa Starch) as a hydrophilic substance while stirring 1500 g of tap water at 25 ° C. at 2000 rpm. Stir for minutes. Thereafter, 95 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH, manufactured by Nissho Chemical Co., Ltd.) was added as processed starch, followed by further stirring for 5 minutes. Subsequently, as a cellulose composite, 225 g of a composite of cellulose and xanthan gum (trade name Theolas RC-N30, manufactured by Asahi Kasei Chemicals, composition: cellulose / xanthan gum / dextrin = 75/5/20 (mass ratio)) was added, The mixture was stirred at 000 rpm for 60 minutes to obtain a dispersion.

  Subsequently, this dispersion is dried in a range of an inlet temperature of 160 to 200 ° C. and an outlet temperature of 60 to 80 ° C. at a feed rate of 10 g / min using a spray dryer (trade name SD-1000 manufactured by Tokyo Science). It was. The obtained dried product was passed through a sieve having an opening of 500 μm to obtain cellulose A.

Then, in the following manner, a Chinese bowl was prepared as a thick food.
(1) Squid 4 parts, shrimp 5 parts, carrot 9 parts, onion 11 parts, Chinese cabbage 10 parts, bamboo shoot 10 parts, water 44 parts, soy sauce 3.5 parts, sugar 1 part, salt 1.5 parts, sesame oil 1 part Was prepared to be a total of 500 g.
(2) Squid, shrimp, carrot, onion, Chinese cabbage, bamboo shoots were cut into bite-sized (minor axis: 2 mm or more), and an appropriate amount of frying oil was drawn into a heated frying pan and well fried.
(3) To 44 parts of water heated to 60 ° C., 2.0 parts of acetylated adipic acid crosslinked starch as crosslinked starch and 0.5 part of cellulose A as cellulose are added, and a propeller stirrer (trade name 3- manufactured by HEIDON) is added for 15 minutes. The mixture was stirred using a single motor and a stirring blade chi-cross type propeller (one stage) to prepare a thickened liquid.
(4) Each seasoning of soy sauce, sugar, salt and sesame oil was added to the ingredients fried in (2) and seasoned.
(5) The above-mentioned thickening liquid was mixed at once with the ingredients seasoned in (4), and separated from the fire when familiarized with the whole.
(6) I cooled (5).

  The food with thickness thus prepared was placed in a plastic container, further closed with a transparent plastic lid, packaged with a film, stored at 5 ° C. for 3 days, and then subjected to evaluation. The evaluation results are shown in Table 1.

[Example 2]
As a cellulose, a Chinese rice cake was prepared in the same manner as in Example 1 except that cellulose B (composite of crystalline cellulose and xanthan gum (trade name Theolas RC-N30 manufactured by Asahi Kasei Chemicals Co., Ltd., average polymerization degree 150)) was used. And evaluated. The results are shown in Table 1.

[Example 3]
As a cellulose, the Chinese rice cake was prepared in the same manner as in Example 1 except that cellulose C (a mechanically pulverized product of crystalline cellulose powder (trade name Theolas FD-F20, average polymerization degree 200, manufactured by Asahi Kasei Chemicals) was used. Created and evaluated. The results are shown in Table 1.

[Example 4]
A Chinese rice cake was prepared and evaluated in the same manner as in Example 1 except that cellulose D (crystalline cellulose powder (trade name Theolas ST-02, average polymerization degree 240, manufactured by Asahi Kasei Chemicals)) was used as the cellulose. Went. The results are shown in Table 1.

[Example 5]
Cellulose E was prepared by the following procedure as cellulose.
After cutting the commercially available DP pulp, it was hydrolyzed in 2.5 mol / L hydrochloric acid at 105 ° C. for 15 minutes, washed with water and filtered to produce wet cake-like cellulose. Using 1200 g of this wet cake (trade name KRC kneader manufactured by Kurimoto Iron Works, paddle diameter: 2 inches, rotation speed: 100 rpm) with a feed rate of 8.3 kg / h, 4 passes are processed and milled. And cellulose E was obtained. Cellulose E had an average degree of polymerization of 150 and a solid content concentration of 40%.

  In the same manner as in Example 1, except that the amount of water was 43.25 parts and the amount of water was 43.25 parts so that the cellulose solid content of cellulose E was 0.5 parts as in Example 1. A bowl was made and evaluated. The results are shown in Table 1.

[Example 6]
As the cellulose, the addition amount of cellulose A is 0.1 part, the cross-linked starch, and the acetylated adipic acid cross-linked starch is 2.6 parts, except for making a Chinese rice bowl by the same method as in Example 1, Evaluation was performed. The results are shown in Table 2.

[Example 7]
As a cellulose, the addition amount of cellulose A is 0.3 parts, as a cross-linked starch, except that the acetylated adipic acid cross-linked starch is 2.4 parts, to prepare a Chinese rice bowl by the same method as in Example 1, Evaluation was performed. The results are shown in Table 2.

[Example 8]
As a cellulose, the addition amount of cellulose A is 0.7 parts, as a crosslinked starch, except that the acetylated adipic acid crosslinked starch is 1.9 parts, a Chinese rice cake is prepared in the same manner as in Example 1, Evaluation was performed. The results are shown in Table 2.

[Example 9]
As the cellulose, the addition amount of cellulose A is 0.95 parts, as a cross-linked starch, except that the acetylated adipic acid cross-linked starch is 1.65 parts, create a Chinese rice bowl by the same method as in Example 1, Evaluation was performed. The results are shown in Table 2.

[Example 10]
As a cellulose, the addition amount of cellulose A, 1.1 parts, as a cross-linked starch, except that the acetylated adipic acid cross-linked starch is 1.4 parts, create a Chinese rice bowl in the same manner as in Example 1, Evaluation was performed. The results are shown in Table 2.

[Example 11]
As a cellulose, a Chinese rice bowl was prepared and evaluated in the same manner as in Example 1 except that the amount of cellulose A added was 1.1 parts. The results are shown in Table 2.

[Example 12]
As the cellulose, a Chinese rice bowl was prepared and evaluated in the same manner as in Example 1 except that the amount of cellulose A added was 3.0 parts and the cross-linked starch was 0 parts (not used). It was. The results are shown in Table 2.

[Comparative Example 1]
As cellulose, cellulose F (powder cellulose, average polymerization degree 1500) was prepared by the following method.
After cutting the commercially available DP pulp, 500 g was charged and treated at 3000 rpm for 3 minutes using a knife mill (trade name Grindmix GM300, manufactured by Vder Scientific Co., Ltd.). Thereafter, the mixture was pulverized at a pulverization pressure of 4.0 MPa and a powder supply rate of 10 kg / h using an airflow pulverizer (trade name: Single Track Jet Mill STJ-200, manufactured by Seishin Enterprise Co., Ltd.) to obtain cellulose F. It was. The average degree of polymerization was 1500.

  A Chinese rice bowl was prepared and evaluated in the same manner as in Example 1 except that cellulose F was used as the cellulose. The results are shown in Table 1.

[Comparative Example 2]
A Chinese rice cake was prepared and evaluated in the same manner as in Example 1 except that 0 parts of cellulose (not used) and 2.8 parts of acetylated adipic acid crosslinked starch were used as the crosslinked starch. It was. The results are shown in Table 3.

[Comparative Example 3]
A Chinese rice cake was prepared and evaluated in the same manner as in Example 1 except that 0 parts of cellulose (not used) and 1.5 parts of acetylated adipic acid crosslinked starch were used as the crosslinked starch. It was. The results are shown in Table 3.

[Comparative Example 4]
As a cellulose, a Chinese rice bowl was prepared and evaluated in the same manner as in Example 1 except that the amount of cellulose A added was 5.0 parts and the cross-linked starch was 0 parts (not used). It was. The results are shown in Table 3.

[Comparative Example 5]
A Chinese rice bowl was prepared and evaluated in the same manner as in Example 1 except that 1 part of gelatin was added instead of using cellulose. The results are shown in Table 3.

[Comparative Example 6]
A Chinese rice bowl was prepared and evaluated in the same manner as in Example 1 except that 1 part of gelatin was added instead of using cellulose and crosslinked starch. The results are shown in Table 3.

[Comparative Example 7]
Instead of using cellulose, 0.2 part of water-soluble hemicellulose (Fuji Oil Co., Ltd., trade name Soya Five-S-DN) is added, and 1.0 part of acetylated adipic acid crosslinked starch is used as crosslinked starch. Except for the above, a Chinese bowl was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 3.

[Comparative Example 8]
Example 1 except that 0.2 parts of hydroxypropyl cellulose (product of KURUCEL EF, manufactured by Hercules Co., Ltd.) was added instead of cellulose, and 1.0 part of acetylated adipic acid crosslinked starch was used as the crosslinked starch. A Chinese bowl was prepared in the same manner and evaluated. The results are shown in Table 3.

  Without intending to be bound by theory, the results obtained in the above examples and comparative examples are discussed below.

  The influence of the type of cellulose was examined in Examples 1 to 5 and Comparative Example 1. In Example 1 in which the average particle size of cellulose in the food with thickening was the smallest, the [yield viscosity / static viscosity] ratio at 60 ° C. was the highest, and the aroma immediately after heating in the microwave was felt most. As the average particle size of cellulose increased, the [yield viscosity / static viscosity] ratio at 60 ° C. tended to decrease, and the tendency for fragrance to gradually deteriorate was observed.

  In the case of cellulose F having a large average particle diameter of cellulose of Comparative Example 1, the [yield viscosity / static viscosity] at 60 ° C. was the smallest, the aroma was not good after heating in the microwave, and the flavor was masked.

  Next, in comparison with Examples 1 to 5, Examples 6 to 11 and Comparative Example 2 were used for blending amounts of cellulose and crosslinked starch using cellulose A in which cellulose was most dispersed and showed good results. 3 was examined. Here, the compounding quantity of the crosslinked starch was changed according to the quantity of the cellulose A so that the yield viscosity in 60 degreeC might be around 2600 mPa * s. That is, as the amount of cellulose A decreases, the yield viscosity at 60 ° C. increases, so that the amount of crosslinked starch increases. Conversely, as the amount of cellulose A increases, the yield viscosity at 60 ° C. In order to lower the amount, the amount of cross-linked starch added is reduced.

  In the case of Comparative Example 2 in which cellulose is not blended and thickening is provided only by crosslinked starch, the [yield viscosity / static viscosity] ratio at 60 ° C. is small, that is, the static viscosity at 60 ° C. is increased. The fragrance was poor immediately after heating the range, and the flavor was masked. In Comparative Example 3, in order to improve fragrance, the amount of cross-linked starch was reduced to lower the static viscosity at 60 ° C., but the yield viscosity was reduced to about 2/3 of Example 1. As a result, it became unsatisfactory as a Chinese bowl.

  On the other hand, when the amount of cross-linked starch is adjusted while adding cellulose A, the yield viscosity is maintained, the texture remains unchanged, and the static viscosity decreases. The aroma is getting better.

  However, as in Example 10, when the amount of cellulose A added exceeds 1%, the [yield viscosity / static viscosity] ratio at 60 ° C. exceeds 3.00, and the yield viscosity at 60 ° C. is maintained. In this case, the static viscosity at 60 ° C. tends to decrease. Therefore, a little water separation from vegetables of ingredients was seen. In Example 11, the static viscosity at 60 ° C. was increased by increasing the amount of crosslinked starch. Due to the effect of increasing the static viscosity, water separation from the ingredients was no longer observed. However, the yield viscosity at 60 ° C. was about 1.5 times larger than that of Example 1 and the like, and it became somewhat strong as the thickening of the Chinese potato.

  In Example 12, only about 3% by mass of cellulose A was blended and thickened, but the [yield viscosity / static viscosity] ratio at 60 ° C. exceeded 3.00. In addition, some water separation from the vegetables was observed, and it was confirmed that the ingredients slightly settled on the bottom of the food.

  In Comparative Example 4, thickening was performed only with cellulose A, and about 5% by mass of cellulose A was added to increase the static viscosity at 60 ° C. The increase in static viscosity decreased the settling to the bottom of the ingredients and the water separation from the vegetables, but the yield viscosity at 60 ° C was about twice that of Example 1 and so on, and it was too strong as a thickener for Chinese koji. Met.

  In Comparative Example 5, thickening was performed using gelatin and crosslinked starch. When cooled to 5 ° C., the viscosity increases to a point that greatly exceeds 10,000 mPa · s, and even if it is tilted, it does not flow at all, it becomes a gel state, and it becomes far from the thickness of the Chinese bowl. It was in an unsuitable form as a visible chilled lunch box. Moreover, although the yield viscosity in 60 degreeC is comparable with the Example, since the cellulose was not mix | blended, ratio of [yield viscosity / static viscosity] in 60 degreeC was low, and the fragrance immediately after the microwave oven heating was bad.

  In Comparative Example 6, only gelatin was used, and the yield viscosity at 5 ° C. was the same as in Example 1. Since the yield viscosity at 5 ° C. was the same as that in Example 1, the apparent state at 5 ° C. was almost the same as in Example. However, when this was heated to 60 ° C. in a microwave oven, the thickening disappeared completely, becoming a shabby state, which was not very much like a Chinese thickener.

  Comparative Example 7 and Comparative Example 8 are obtained by thickening using water-soluble hemicellulose and hydroxypropylcellulose instead of cellulose. In both cases, the [yield viscosity / static viscosity] ratio at 60 ° C. was close to the value at the time of using cellulose, and when heated to 60 ° C., the aroma was not so bad. However, water-soluble hemicellulose and hydroxypropylcellulose do not increase in viscosity at ordinary temperatures, but increase in viscosity when cooled to 5 ° C. For this reason, the appearance when stored at 5 ° C. is not as high as that of gelatin, and as in Comparative Example 4, it is in a gel state that does not flow at all even when tilted, far from the thickening of Chinese rice cake. It has become a thing.

[Example 13]
A Chinese rice bowl was prepared and evaluated in the same manner as in Example 1 except that acetylated phosphoric acid crosslinked starch was used as the crosslinked starch. The results are shown in Table 4.

[Example 14]
A Chinese rice bowl was prepared and evaluated in the same manner as in Example 1 except that hydroxyalkylated phosphoric acid crosslinked starch was used as the crosslinked starch. The results are shown in Table 4.

[Example 15]
A Chinese rice bowl was prepared and evaluated in the same manner as in Example 1 except that phosphoric acid crosslinked starch was used as the crosslinked starch. The results are shown in Table 4.

[Example 16]
A Chinese rice bowl was prepared and evaluated in the same manner as in Example 1 except that phosphoric acid monoesterified phosphoric acid crosslinked starch was used as the crosslinked starch. The results are shown in Table 4.

  In Examples 13 to 16, the effect of changing the type of crosslinked starch was observed, but the evaluation results of the above items were not significantly different. However, the acetylated adipic acid cross-linked starch of Example 1 had the most natural touch and was good without affecting the taste after chewing.

[Example 17]
In the following manner, curry ingredients were prepared as a thick food.
(1) 200 parts pork cut meat, 200 parts onion (comb) 200 parts, potato (over cut) 100 parts, carrot (over cut) 100 parts, salad oil 30 parts, consomme 5 parts, salt 5 parts, sugar 10 parts, salad oil 30 parts 36 parts of weak flour, 12 parts of curry powder, 700 parts of water, 10 parts of cellulose A, and 20 parts of acetylated adipic acid crosslinked starch were prepared.
(2) Salad oil was put in a pan and heated, and the chopped onion was fried until it became dark brown.
(3) Add pork and fry. When the color of the meat changes, add onion cut into pieces, carrots and potatoes cut into pieces, and fry further.
(4) Add water and consomme, take acupuncture when it boils, open the lid a little and boil it.
(5) Add 2 to 1/2 tablespoon of salad oil and weak flour into a frying pan and fry until it becomes a thin fox color to avoid scorching.
(6) The fire was stopped, the frying pan was cooled on a wet cloth, curry powder, cellulose A and acetylated adipic acid cross-linked starch were added and mixed well to prepare curry roux.
(7) To (6), the broth of (4) was added in portions, about 1 cup, and spread evenly. The roux was melted and mixed well and then lit again.
(8) When lightly boiled and thickened, add salt and sugar to adjust the taste.

  The food with thickness thus prepared was placed in a plastic container, further closed with a transparent plastic lid, packaged with a film, stored at 5 ° C. for 3 days, and then subjected to evaluation. The evaluation results are shown in Table 5.

[Comparative Example 9]
Curry ingredients were prepared and evaluated in the same manner as in Example 17 except that 0 parts of cellulose A (not used) and 30 parts of acetylated adipic acid crosslinked starch were used. The results are shown in Table 5.

  In Example 17, since the static viscosity at 60 ° C. was lower than the static viscosity, the spicy fragrance of curry was good, but in Comparative Example 9, the yield viscosity at 60 ° C. was an example. However, since the static viscosity was higher than that of Example 17, the spicy fragrance of curry was insufficient, and it felt unsatisfactory.

[Example 18]
A Chinese bowl was prepared in the same manner as in Example 1. Thereafter, a plastic container having a double bottom was prepared, 210 g of rice was packed in the lower container, and the upper and lower containers were stacked on top of the Chinese rice cake. Further, a transparent plastic lid was placed thereon, and the whole was packaged with a film.

  The packaged container was tested by a random vibration test method of JIS Z 0200 in a 5 ° C. environment using a vibration tester (model I210 / SAIM manufactured by IMV). When the container was observed after completion of the test, it was after the transportation test, but there was no deviation of ingredients, water separation / oil separation. Moreover, there was no spillage of the thickened portion of the Chinese bowl from the edge of the upper container.

[Comparative Example 10]
A Chinese bowl was prepared in the same manner as in Comparative Example 3. Thereafter, evaluation was performed in the same manner as in Example 18. When the container was observed after the test, the ingredients were slightly biased to one side. Also, the thick portion of the Chinese bowl slightly spilled from the edge of the upper container and oozed out toward the lower container along the film, and the appearance was poor. This is because only the cross-linked starch is used and the static viscosity at 60 ° C. is made the same as in Example 18 in order to improve the fragrance, and the yield viscosity at 5 ° C. is also lowered. It was thought that the thickened part became easy to flow.

  The present invention can be suitably used for foods having thickness. In particular, it is a cooked food made of thick semi-solid food and rice, and the semi-solid food and the rice are separated and stored in a chilled state in a container. The semi-solid food can be suitably used as a cooked food characterized by being cooked with rice after being heated to a temperature not lower than ° C.

Claims (7)

  The [yield viscosity / static viscosity] ratio at 60 ° C. is 1.77 to 4.00, and the [yield viscosity at 60 ° C./5 yield viscosity at 5 ° C.] ratio is 0.3 or more. A semi-solid food product.   The semi-solid food product having a thickness according to claim 1, comprising cellulose having an average particle size of 50 μm or less.   The semi-solid food having a thickness according to claim 1 or 2, characterized by containing 0.05 to 3% by mass of cellulose.   The semi-solid food product having a thickening according to any one of claims 1 to 3, wherein the starch contains 0.2 to 5.0 mass% of a cross-linked starch.   The cooked food characterized by including the semi-solid food and rice which have the thickness as described in any one of Claims 1-4.   The cooked food according to claim 5, wherein the semi-solid food and rice are stored in a container in a separated state.   The semi-solid food and rice are separated and stored in a container and stored in a chilled state, and the semi-solid food and rice are mixed and eaten after being heated to 60 ° C. or more. The cooked food according to claim 5 or 6.