JP2017212945A - Processed food and production method of processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide processed food in which dissolved compressed gas foams instantly by applying external force such as mastication, and generated bubbles are confined inside, and the bubbles are discharged at one stroke by being broken, to thereby show specific texture; and to provide a production method of the processed food.SOLUTION: Processed food contains cellulose-containing food containing cellulose derived from microbe, a liquid component at least a part of which is taken into the cellulose-containing food, and compressed gas at least a part of which is dissolved into the liquid component.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a processed food and a method for producing the processed food. More specifically, the present invention instantly foams by applying an external force such as mastication, traps the generated bubbles in the inside, and further breaks to release the bubbles at once, expressing a unique texture. The present invention relates to processed foods and processed food manufacturing methods.

  Patent Document 1 discloses a processed Nata de Coco obtained by impregnating Nata de Coco with a cooling agent such as menthol.

JP 2010-63399 A

  The processed Nata de Coco described in Patent Document 1 can express a cool feeling. However, the processed Nata de Coco product described in Patent Document 1 is instantly foamed by applying an external force such as mastication and does not express a unique texture.

  The present invention is remarkably different from such conventional techniques, and by applying an external force such as mastication, the compressed gas that has been dissolved is instantly foamed, and the generated bubbles are confined therein and further broken. It is an object of the present invention to provide a processed food and a method for producing the processed food, in which bubbles are released at once and express a unique texture.

  The present invention for solving the above-described problems mainly includes the following configurations.

  (1) A processed food comprising a cellulose-containing food containing cellulose derived from microorganisms, a liquid component at least partially taken into the cellulose-containing food, and a compressed gas at least partially dissolved in the liquid component. .

  According to such a structure, the liquid component which melt | dissolved compressed gas is taken in in a cellulose containing foodstuff. In such a cellulose-containing food in which a liquid component is taken in, when an external force is applied by chewing or the like, the dissolved compressed gas is instantly foamed. Since cellulose derived from microorganisms has very fine fibers forming a three-dimensional network structure, fine bubbles generated from liquid components are confined inside. Furthermore, when the network structure is broken, bubbles are released all at once, and a peculiar texture that can be struck is obtained.

  (2) The processed food according to (1), wherein the compressed gas is a soluble compressed gas having an Ostwald coefficient of 0.1 or more with respect to water at 25 ° C.

  According to such a configuration, the compressed gas is easily dissolved in the liquid component and is easily taken into the cellulose-containing food. As a result, when an external force is applied by mastication or the like, the cellulose-containing food instantly foams the dissolved compressed gas, generating a large amount of bubbles, and the bubbles do not become too fine. The size is easily confined within the network structure. Therefore, air bubbles are easily held inside the cellulose-containing food, and the appearance is changed due to white turbidity due to the held air bubbles. Further, when the cellulose-containing food is broken, it is easy to obtain a peculiar texture that bubbles are released and bounced.

  (3) The processed food according to (1) or (2), wherein the cellulose-containing food is Nata de Coco.

  According to such a configuration, a peculiar texture that can be played can be given to Nata de Coco.

  (4) A filling step of filling an openable airtight container with a liquid component and a cellulose-containing food containing a microorganism-derived cellulose, and pressurizing and filling the gas-tight container with a compressed gas, A method for producing processed food, comprising: a dissolving step of dissolving the compressed gas in a liquid component that has been incorporated.

  According to such a configuration, when an external force is applied by mastication or the like, a processed food with a unique texture that allows the dissolved compressed gas to be instantaneously released and bounced is obtained.

  According to the present invention, when an external force such as mastication is applied, the dissolved compressed gas is instantly foamed, the generated bubbles are confined in the inside, and further, the bubbles are released all at once by breaking. The processed food which expresses food texture, and the manufacturing method of processed food can be provided.

FIG. 1 is an external appearance photograph before applying an external force of a processed food according to an embodiment of the present invention. FIG. 2 is an appearance photograph after applying an external force of the processed food according to one embodiment of the present invention.

[processed food]
The processed food of one embodiment of the present invention includes a cellulose-containing food containing microorganism-derived cellulose, a liquid component in which at least a part is incorporated in the cellulose-containing food, and at least a part of which is dissolved in the liquid component Including compressed gas. Each will be described below.

-Cellulose-containing foods Cellulose-containing foods are foods containing microorganism-derived cellulose (bacterial cellulose). Bacterial cellulose is cellulose produced by microorganisms such as acetic acid bacteria. The kind of acetic acid bacteria which produce bacterial cellulose is not particularly limited. For example, there are Gluconacetobacter xylinus which is a member of the Acetobacter family and is a natdecocco-producing bacterium, Acetobacter genus, Asaia genus, Gluconacetobacter genus, Enterobacter genus and the like. Among these, Neisseria gonorrhoeae belonging to Gluconacetobacter xylinus is preferable in terms of high cellulose productivity and efficient production of cellulose even when the pH of the culture medium is low.

  Examples of the cellulose-containing food include Nata de Coco. Bacterial cellulose in these cellulose-containing foods is composed of ultrafine cellulose microfibrils. The average fiber diameter of cellulose microfibrils constituting bacterial cellulose is about 10 to 30 nm. Bacterial cellulose has a very large specific surface area compared to other celluloses (for example, cellulose derived from plants). Among them, Nata de Coco is a structure in which fine bacterial cellulose is entangled in a mesh shape, thereby taking in a liquid component dissolving a compressed gas described later, and further holding bubbles generated from the liquid component inside. It is preferable in terms of easy. The fiber content of Nata de Coco is about 1% by volume, and the other is almost water. Therefore, Nata de Coco is easy to take in an arbitrary component that dissolves in water (an optional component in a liquid component described later). In addition, when a compressed gas is added to the Nata de Coco under the pressurizing condition described later, the liquid component in which the compressed gas is dissolved is likely to be taken into the inside.

  The shape and dimensions of the cellulose-containing food are not particularly limited. For example, the cellulose-containing food has a side of about 5 to 20 mm and is preferably formed into a polyhedron such as a cube, a rectangular parallelepiped, a hexahedron, or an octahedron.

  In addition, the manufacturing method of a cellulose containing foodstuff is not specifically limited. For example, when the cellulose-containing food is Nata de Coco, Nata de Coco can be produced, for example, by adding water or sugar to coconut water and fermenting acetic acid bacteria.

-Liquid component A liquid component is a dispersion medium which disperse | distributes the said cellulose containing foodstuff, and at least one part is taken in into a cellulose containing foodstuff. Moreover, the compressed gas mentioned later melt | dissolves in a liquid component. The type of liquid component is not particularly limited. As an example, the liquid component is water containing an optional component such as a taste component as appropriate.

  The component contained in the water (liquid syrup) containing the taste component is not particularly limited as long as it is an edible product. For example, the liquid syrup contains a sugar / sweetener, a pH adjuster, a fragrance, an antioxidant, a thickener and the like.

  Examples of the sugar / sweetener include starch syrup, reduced starch syrup, sugar, fructose, glucose, fructose-glucose liquid sugar, xylitol, sorbitol, trehalose, sucralose, saccharin, saccharin sodium, stevia extract and the like.

  Examples of the pH adjuster include citric acid, malic acid, fumaric acid, adipic acid, tartaric acid, gluconic acid, lactic acid, acetic acid, ascorbic acid and the like.

  As fragrances, menthol, dl-menthol, menthone, vanillin, ethyl vanillin, cinnamic acid, piperonal, d-borneol, maltol, ethyl maltol, camphor, methyl anthranilate, methyl cinnamate, cinnamic alcohol, N-methylanthranilic acid Examples include methyl, methyl β-naphthyl ketone, limonene, linalool, and allyl isothiocyanate.

  Antioxidants include L-ascorbic acid, sodium L-ascorbate, calcium L-ascorbate, potassium L-ascorbate, L-ascorbic acid stearate, L-ascorbic acid palmitate, erythorbic acid (isoascorbic acid Acid), sodium erythorbate (sodium isoascorbate), sodium sulfite, sodium pyrosulfite, potassium pyrosulfite, sodium hyposulfite, isopropyl citrate, sulfur dioxide, dibutylhydroxytoluene, butylhydroxyanisole, disodium ethylenediaminetetraacetate, ethylenediamine Calcium tetraacetate disodium, Aoi flower extract, Aspergillus terreus extract, ellagic acid, γ-oryzanol, catechin, licorice oily extract, guaya Fat, quercetin, clove extract, enzyme-treated isoquercitrin, enzyme-treated rutin (extract), enzyme-decomposed apple extract, sesame oil unsaponifiable, rice bran oil extract, rice bran enzyme digest, edible canna extract, essential oil removal Fennel extract, horseradish extract, sesamorin, sesamol, sage extract, seri extract, tea extract, tempeh extract, dokudami extract, tocotrienol, d-α-tocopherol, d-β-tocopherol, d-γ -Tocopherol, rapeseed oil extract, green coffee bean extract, nordihydroguaiaretic acid, sunflower seed extract, pimenta extract, ferulic acid (communuca extract), phytic acid (communuca extract), grape seed extract , Propolis extract, hesperetin, pepper extract, gallic acid, mixed tocophero Melolica essential oil, morin, bayberry extract, eucalyptus leaf extract, gentian root extract, rutin enzyme digest, rutin (extract), azuki bean extract, enju extract, buckwheat extract, rose Examples include Marie extract.

  Examples of the thickener include polysaccharides such as agar, carrageenan, alginic acid, pectin, xanthan gum, locust bean gum, curdlan and carboxymethylcellulose, proteins such as gelatin, and the like.

  The amount of the liquid component is not particularly limited. For example, when the liquid component is used as a liquid syrup for taste and storage of a cellulose-containing food, for example, about 2 to 20 times the amount of the cellulose-containing food can be blended.

  Moreover, the liquid component containing these arbitrary components may be used in the manufacturing process of a cellulose containing foodstuff, and may be added as a liquid syrup to the cellulose containing foodstuff after manufacture.

Compressed gas Compressed gas is a gas component that is at least partially dissolved in a liquid component and taken into a cellulose-containing food. Examples of the compressed gas include carbon dioxide, nitrous oxide, nitrogen, hydrogen and the like. Among these, the amount dissolved in the liquid component is large, it is easy to be taken into the cellulose-containing food, and when the cellulose-containing food is chewed, etc., the bubbles generated from the liquid component are likely to be trapped in the inside, and can be repelled. The compressed gas is preferably a soluble compressed gas having an Ostwald coefficient with respect to water at 25 ° C. of 0.1 or more, preferably 0.5 or more, from the viewpoint that such a unique texture can be easily obtained. Examples of such a soluble compressed gas include carbon dioxide (0.759), nitrous oxide (0.59), and a mixed gas thereof. A compressed gas having an Ostwald coefficient of less than 0.1 with respect to water at 25 ° C. has small bubbles generated from the liquid component and is not easily trapped inside the cellulose-containing food, but has a Ostwald coefficient of 0.1 or more. You may use together. Examples of such compressed gas include nitrogen (0.014) and hydrogen (0.018).

  The filling amount of the compressed gas is preferably such that the pressure in the airtight container at 25 ° C. is 0.4 MPa or more, and preferably 0.5 MPa or more. Further, the filling amount of the compressed gas is preferably such that the pressure in the airtight container at 25 ° C. is 1.0 MPa or less, and more preferably 0.9 MPa or less. By pressurizing and filling the compressed gas with such a filling amount, the compressed gas is dissolved in the liquid component at 3000 to 20000 ppm, preferably about 5000 to 15000 ppm, and is taken into the cellulose-containing food.

  As mentioned above, according to the processed food of this embodiment, the liquid component which the compressed gas melt | dissolved is taken in in a cellulose containing foodstuff. In such a cellulose-containing food in which a liquid component has been taken in, when force is applied by a chewing operation or the like, bubbles are generated from the liquid component that has been taken in, and the generated bubbles are confined in the inside. Furthermore, when a force is applied to the cellulose-containing food in one direction to break the network structure, the trapped bubbles are released at once, and a peculiar texture that can be bounced is obtained.

  In addition, FIG. 1 is an external appearance photograph before applying the external force immediately after taking out the processed food of this embodiment (Nata de Coco is used as a cellulose containing foodstuff) from an airtight container. FIG. 2 is an appearance photograph after applying external force to the processed food of the present embodiment (using Nata de Coco as the cellulose-containing food). As FIG. 1 shows, the processed food which has not applied the external force immediately after taking out from an airtight container is the color of a cellulose containing food itself, and is translucent. On the other hand, as shown in FIG. 2, the processed food to which external force is applied, the compressed gas dissolved in the liquid component taken in the cellulose-containing food foams, and the cellulose-containing food partially forms fine bubbles Is held in. As a result, the cellulose-containing food after applying an external force is changed to an opaque color due to fine bubbles held inside. Such color change occurs instantaneously by mastication. Therefore, the processed food of this embodiment can also enjoy the appearance change.

<Method of manufacturing processed food>
The method for producing processed food according to one embodiment of the present invention is the above-described method for producing processed food, and mainly includes a filling step and a dissolving step.

-Filling step The filling step is a step of filling an openable airtight container with a liquid component and a cellulose-containing food containing microorganism-derived cellulose.

  The airtight container that can be opened is not particularly limited. For example, the airtight container is a metal can such as an aluminum can or a steel can, a pressure-resistant glass container, or a pouch in which a plurality of sheets are welded or bonded together. Examples of sheets include synthetic resin sheets such as polyethylene, polyethylene terephthalate, nylon, and eval, vapor-deposited resin sheets obtained by vapor-depositing silica and alumina on synthetic resin sheets, and laminates of synthetic resin sheets on metal foil sheets such as aluminum foil. Illustrated.

  According to this process, an airtight container is filled with appropriate amounts of cellulose-containing food and liquid components, and the liquid components are taken into the cellulose-containing food.

-Melting process A melt | dissolution process is a process of pressurizing and filling compressed gas in an airtight container, and dissolving compressed gas in the liquid component taken in into the cellulose containing foodstuff.

  In this step, compressed gas is pressurized and filled in an airtight container filled with cellulose-containing food and liquid components, and then sealed. As described above, the compressed gas filling amount is such that the pressure in the airtight container at 25 ° C. is about 0.3 to 1.0 MPa.

  The airtight container is then stored at room temperature or low temperature for about 1 hour to 3 days. As a result, the compressed gas can be saturated and dissolved in the liquid component taken into the cellulose-containing food. Thereby, the processed food of this embodiment is obtained.

  When the hermetic container is opened, the compressed gas in the gas phase is discharged to the outside, and the inside of the container has the same pressure as the atmospheric pressure. The extracted processed food is translucent as shown in FIG. In this state, a portion of the compressed gas remains dissolved in the liquid component taken up in the cellulose-containing food. On the other hand, when a chewing operation or the like is performed, bubbles are generated and trapped in the fine fiber structure in the cellulose-containing food as shown in FIG. When force is further applied and the fine fiber structure in the cellulose-containing food collapses, the trapped bubbles are released at once. Thereby, a peculiar texture that can be played is obtained.

  Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these examples.

Example 1
Nata de coco (an example of a cellulose-containing food) was filled into an aluminum can together with a syrup solution (an example of a liquid component, including water and optional components (sugar, citric acid, antioxidant (vitamin C)). A screw-type lid equipped with a valve was attached to the aluminum can and sealed. Carbon dioxide gas was filled from the valve, and the pressure at 25 ° C. was adjusted to 0.8 MPa. This was stored in a refrigerator at 5 ° C. for 3 hours to dissolve carbon dioxide in the syrup solution. Thereafter, the aluminum can was taken out of the refrigerator, opened and processed food was taken out, and the following evaluation was performed. The results are shown in Table 1.

<State of processed food>
The obtained processed food was taken out and the appearance change when it was hit with a spoon was confirmed.
(Evaluation criteria)
○: The processed food changed from translucent to opaque (see FIGS. 1 and 2).
X: The processed food remained translucent and did not change.

<Food texture of processed food>
The obtained processed food was taken out and the texture when chewed was evaluated.
(Evaluation criteria)
A: The processed food has a texture that can be played in the mouth, and an appropriate stimulus (exhilaration).
○: The processed food has a texture that can be played in the mouth.
X: The processed food did not have a texture that can be played in the mouth.
(Example 2)
A processed food was produced in the same manner as in Example 1 except that nitrous oxide was used instead of carbon dioxide.
(Comparative Example 1)
A processed food was produced in the same manner as in Example 1 except that Tokoten was used instead of Nata de Coco.
(Comparative Example 2)
A processed food was produced in the same manner as in Example 1 except that jelly (main component: gelatin) was used instead of Nata de Coco.
(Comparative Example 3)
A processed food was produced in the same manner as in Example 1 except that konjac was used instead of Nata de Coco.

  As shown in Table 1, in the processed foods of Example 1 and Example 2 using Nata de Coco containing cellulose derived from microorganisms, compressed gas foams instantly by applying external force, and compressed gas bubbles in the food Was maintained and changed from translucent to opaque. In addition, the processed foods of Example 1 and Example 2 also released a compressed gas bubble instantly when chewed, and a unique texture was obtained. In particular, in Example 1, an appropriate stimulus (exhilaration) was obtained. On the other hand, none of the processed foods of Comparative Examples 1 to 3 using foods that did not contain microorganism-derived cellulose were obtained in the state (appearance change) and texture of such processed foods.

Claims (4)

  A processed food comprising a cellulose-containing food containing a microorganism-derived cellulose, a liquid component at least partly taken into the cellulose-containing food, and a compressed gas at least partly dissolved in the liquid component.   The processed food according to claim 1, wherein the compressed gas is a soluble compressed gas having an Ostwald coefficient of 0.1 or more with respect to water at 25 ° C.   The processed food according to claim 1 or 2, wherein the cellulose-containing food is Nata de Coco. A filling step of filling an openable airtight container with a liquid component and a cellulose-containing food containing a microorganism-derived cellulose;
A process for producing processed food, comprising: a step of pressurizing and filling the gas tight container with a compressed gas, and dissolving the compressed gas in a liquid component taken into the cellulose-containing food.