JP2020072647A - Modifier for polysaccharide-containing sol-form foods - Google Patents

Abstract

To provide a modifier for polysaccharide-containing sol-form foods which resolves the uncomfortability caused by polysaccharide addition such as increase in typical sticking texture and deterioration in melt-in-the-mouth feeling and flavor, wherein, the modifier can keep the effects such as restricting separation of insoluble and oil ingredients and improving shape retainability, reduce the sticking texture, and modifies the quality by restricting deterioration in melt-in-the-mouth feeling and flavor without changing additive amount of polysaccharide.SOLUTION: A modifier for polysaccharide-containing sol-form foods that contains fine gel prepared with a gelatinizing agent and having the median diameter of 500 μm or less, is added in order to resolve the problems mentioned above.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a polysaccharide-containing sol-like food product, which increases an unpleasant phenomenon at the time of eating, which is caused by adding a polysaccharide, such as an increase in mucous-like texture, deterioration of dry mouth, deterioration of flavor, and the like. The present invention relates to a modifier containing a fine gel prepared by a gelling agent.

  Polysaccharides are used in sol foods such as sauces, sauces, dressings, flower pastes, jams, creams, soups, and jellies for the purpose of suppressing the separation of insoluble components and oils in processed foods, improving shape retention, etc. Is used for general purposes. However, the addition of polysaccharides causes a problem of causing a decrease in the deliciousness at the time of eating such as an increase in the sticky texture peculiar to polysaccharides, deterioration of dry mouth, and deterioration of flavor. ..

  For example, sausage of roasted meat, sauces, dressings, in order to suppress the separation of insoluble components and oils and increase the amount of adhesion to ingredients, gellan gum, xanthan gum, locust bean gum, tara gum, guar gum, tamarind seed gum, carboxy. It is thickened by adding polysaccharides such as methyl cellulose, welan gum, Agrobacterium succinoglycan, guar gum enzymatic degradation product, and fermented cellulose. In addition, starch, processed starch, and polysaccharides such as pectin are added to the flower pastes and jams used as fillings for breads to improve the shape-retaining property, and thus thickened. Besides, polysaccharides such as carrageenan and agar are added to jelly and puddings that are eaten as they are as desserts to form a gel. These polysaccharide-containing sol-like foods have a problem in that the viscous texture peculiar to the added polysaccharides is increased, which causes a deterioration in the mouth feel and a reduction in the taste such as a decrease in the taste.

Therefore, while maintaining the effect of suppressing the separation of insoluble components and oils and improving the shape retention by the addition of polysaccharides, the mouthfeel and flavor are good, and polysaccharide-containing sol foods have long been desired. ..
As a remedy for these problems, enzyme-decomposed starch is used in place of thickening polysaccharides and / or gelatin or in combination with thickening polysaccharides and / or gelatin to provide processed foods with excellent shape-retaining properties and mouth-feeling properties. It has been reported that, if the processed food is a gelled food, it can also have an excellent effect of preventing water separation (see, for example, Patent Document 1).

In addition, in the filling, even when a gelling agent is contained, by containing dextrin of DE2-5 derived from potato and containing deacylated gellan gum and / or agar as the gelling agent, a custard cream of It has been reported that such a smooth texture has a good mouth feel (for example, refer to Patent Document 2).
However, these prior inventions improve the mouth-feeling by substituting existing polysaccharides or combining with new polysaccharides, and insoluble components and oil components are separated with the existing amount of polysaccharides added. In terms of compatibility with effects such as suppression and improvement of shape retention, it was not sufficient yet.

JP, 2016-103992, A Japanese Patent No. 5329210

  The present invention, in the polysaccharide-containing sol food, without substituting or readjusting the polysaccharide having an effect of suppressing the separation of insoluble components and oils and improving shape retention, the amount of the polysaccharide added is as it is, Modification that maintains the effects of suppressing the separation of insoluble components and oils and improving the shape retention, reduces the sticky texture unique to polysaccharides, and modifies quality such as suppression of dry mouth and flavor. The purpose is to provide an agent.

The present inventors have made diligent efforts to solve the above-mentioned problems, and as a result, a modifier containing a fine gel prepared by a gelling agent having a median diameter of 500 μm or less is added to a polysaccharide-containing sol food. By adding, maintain the effect of suppressing the separation of insoluble components and oils due to polysaccharides and improving the shape retention, reduce the sticky texture peculiar to polysaccharides, suppress the deterioration of mouth feel and flavor, etc. The inventors have found that the quality is modified and have completed the present invention.
That is, the present invention relates to a polysaccharide-containing modifier for sol food, and a sol food containing the modifier.

  By adding the modifier of the present invention having the above-mentioned constitution to the polysaccharide-containing sol-like food, the amount of the polysaccharide added remains the same, and the effects such as the suppression of the separation of insoluble components and oils and the improvement of the shape-retaining property can be obtained. It is possible to maintain and reduce the sticky texture peculiar to polysaccharides, and to improve the quality such as suppressing the dryness of mouth and the deterioration of flavor.

FIG. 1 is a diagram showing a preparation operation of the polysaccharide-containing sol-like food modifiers of Comparative Examples 1 to 3 of the present invention. FIG. 2 is a diagram showing an operation for preparing the polysaccharide-containing sol-like food modifier of the product 4 of the present invention. FIG. 3 is a diagram of a preparation operation of the polysaccharide-containing sol-like food modifier of the product 5 of the present invention. FIG. 4 is a diagram of the operation for preparing the polysaccharide-containing sol-like food modifier of the product 6 of the present invention. FIG. 5 is a diagram showing an operation for preparing the polysaccharide-containing sol-like food modifier of the product 7 of the present invention. FIG. 6 is a diagram of a preparation operation of the polysaccharide-containing sol-like food modifier of the product 8 of the present invention. FIG. 7 is a diagram showing an operation for preparing the polysaccharide-containing sol-like food modifier of the product 9 of the present invention. FIG. 8 is a diagram showing the operation of preparing the polysaccharide-containing sol-like food modifiers of Products 10 and 11 of the present invention. FIG. 9 is a diagram showing the procedure for preparing the grilled meat sauces of the test products 1 to 12 and the control products 1 and 2. FIG. 10 is a diagram of a procedure for preparing a grilled meat sauce of Control Product 3. FIG. 11 is a diagram of the preparation operation of the sources of the test products 19 to 30 and the control products 4 and 5. FIG. 12 is a diagram showing the operation of preparing the sauce of Control Product 6. FIG. 13 is a diagram of the preparation operation of the emulsified liquid dressings of the test products 37 to 48 and the control products 7 and 8. FIG. 14 is a diagram of an operation for preparing the emulsified liquid dressing of Control Product 9. FIG. 15 is a diagram of an operation for preparing the flower pastes of the test products 55 to 66 and the control products 10 and 11. FIG. 16 is a diagram showing the procedure for preparing the flower paste of the reference product 12. FIG. 17 is a diagram of a procedure for preparing strawberry sauces or strawberry jams of Test Products 73 to 84 and Control Products 13 and 14. FIG. 18 is a diagram of a procedure for preparing the strawberry jam of the reference product 15. FIG. 19 is a diagram showing the operation for preparing the coffee liquor or coffee jelly of the test products 91 to 102 and the control products 16 and 17. FIG. 20 is a diagram of the preparation operation of the coffee jelly of the control product 18. FIG. 21 is a diagram of a preparation operation of the polysaccharide-containing sol-like food modifier of the product 12 of the present invention.

Hereinafter, the present invention will be described in detail.
The gelling agent used in the preparation of the fine gel in the present invention is used for ordinary gelled foods and is not particularly limited, and for example, agar, carrageenan, gellan gum, xanthan gum, locust bean. Gum, tara gum, glucomannan, konjac flour (potato), pectin, alginic acid, alginates, curdlan and the like, stability of the fine gel in the food manufacturing process after addition of the product of the present invention to the polysaccharide-containing sol-like food From the viewpoint of sex, preferably, at least one selected from the group consisting of agar, gellan gum, glucomannan, konjac flour (potato), pectin, alginic acid, alginates, curdlan and the like can be mentioned.
Depending on the type of the gelling agent, metal salts such as potassium, calcium and sodium may be used together for the purpose of forming gel, adjusting strength, improving solubility, and improving heat resistance.

The preparation method of the fine gel in the present invention is not particularly limited, for example, like a normal gel food, the gelling agent is dissolved in water as it is, or dissolved by heating, pH is adjusted. It can be obtained by melting and liquefying, cooling or heating, adding salts, adjusting the pH, and once making a gel-like mass by mechanically crushing and pulverizing to make it fine. Further, it is also possible to obtain a fine gel by continuously cooling or heating the liquid state while stirring at high speed, adding salts, and adjusting the pH. In addition, a method in which a gelling agent solution that gels by reacting with a salt in a salt solution is dropped in fine particles, or a gel obtained by dropping in large particles is mechanically crushed and pulverized. And a method of obtaining a gelling agent solution which is gelled by cooling or heating, and a method of obtaining a gelling agent solution by atomizing and cooling or heating.
If necessary, a fine gel can be heat-sterilized at a temperature not higher than the melting temperature of the gel.

The blending ratio of the gelling agent used for the fine gel in the present invention can be appropriately adjusted depending on the type of the gelling agent, the method for preparing the fine gel, the mechanical suitability in each step, and the like.
The size of the fine gel in the present invention is not particularly limited as long as the median diameter is 500 μm or less, but in the gelling agent to be used, the median diameter is more preferably 300 μm or less, and further preferably The median diameter is 200 μm or less.

  The median diameter of the fine gel in the present invention is a particle corresponding to 50% of the volume-based cumulative distribution measured by a wet particle size distribution measuring device (laser diffraction scattering method, manufactured by Beckman coulter, model name: LS 13 320). It is a diameter (a diameter in which a larger gel and a smaller gel have the same amount when a fine gel is divided into two particles so as to have the same volume). The measurement conditions of the wet particle size distribution analyzer are: dispersion medium: water, pump speed: 31% circulation, relative concentration of fine gel: 8-12%, ultrasonic dispersion level: 8 and treatment for 30 seconds, measurement time: 90 Seconds, and the particle size calculation conditions were that the real part of the refractive index of the dispersion medium: 1.333, the real part of the sample refractive index: 1.6, and the imaginary part: 0, and the median diameter was automatically calculated.

The blending ratio of the fine gel to the polysaccharide-containing sol-like food modifier in the present invention is not particularly limited, but is, for example, preferably 20% by weight or more, more preferably 50% by weight or more, and further preferably It is 65% by weight or more, and most preferably 80% by weight or more.
To the extent that it does not adversely affect the effects of the present invention, even if various raw materials and additives are used in the fine gel of the present invention, or a polysaccharide-containing sol-like food modifier containing the fine gel of the present invention Well, but not particularly limited, for example, sugars such as sugar, soy sauce, salt, spices, powders such as matcha and cocoa, fats and oils such as chocolate and sesame oil, dairy products such as milk and skim milk powder, vinegar , Fruit juice, acidulant, pH adjuster, thickener such as guar gum, emulsifier, seasoning such as amino acid, high intensity sweetener, flavor, colorant, alcohol, preservative, shelf life improver, antioxidant, etc. Is mentioned.

  The polysaccharide used in the polysaccharide-containing sol food in the present invention is not particularly limited and is used in a usual sol food, for example, starch, processed starch, agar, carrageenan, gellan gum, Xanthan gum, locust bean gum, tara gum, guar gum, glucomannan, konjac flour (potato), pectin, alginic acid, alginates, alginates, tamarind seed gum, psyllium seed gum, gum arabic, karaya gum, pullulan, curdlan, tragacanth gum, ghatti gum , Arabinogalactan, cellulose, carboxymethylcellulose, soybean water-soluble polysaccharides, methylcellulose, welan gum, cassia gum, Agrobacterium succinoglycan, guar gum enzymatic degradation product, furceleran, fermented cellulose And preferably starch, modified starch, agar, carrageenan, gellan gum, xanthan gum, locust bean gum, tara gum, guar gum, glucomannan, pectin, alginate, tamarind seed gum, cellulose, carboxymethyl cellulose, soybean water-soluble polysaccharide. , Methylcellulose, welan gum, cassia gum, Agrobacterium succinoglycan, guar gum enzymatic degradation product, furceleran, fermented cellulose and the like.

  The polysaccharide-containing sol food in the present invention is not particularly limited, for example, sauces such as roasted meat and mitarashi dumplings, sauces such as Worcestershire sauce and tonkatsu sauce, carbonara sauce to be added to pasta and the like. Meat sauces, dressings, fillings such as flower pastes and jams to fill sweet breads, desserts such as coffee jellies and puddings, ingredients such as rice balls and sandwiches such as tuna mayo fillings, and bean paste such as Chinese rice bowls and mapo bowls. , Soups such as curry and cream stew, various prepared foods, confectionery and the like.

The blending ratio of the polysaccharide-containing sol-like food modifier in the product of the present invention to the polysaccharide-containing sol-like food is the size of the fine gel contained, the type and content of the gelling agent used for the fine gel, and the The type and content of polysaccharides used in saccharide-containing sol-like foods can be adjusted in a timely manner depending on the type and water content of the target polysaccharide-containing sol-like foods, but the upper limit is preferably polysaccharide-containing. It is 25.0% by weight or less, more preferably 15.0% by weight or less, still more preferably 10.0% by weight or less, and most preferably 5.0% by weight or less based on 100% by weight of the sol food. The lower limit is preferably 0.1% by weight or more, more preferably 0.2% by weight or more.
Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Examples 1 to 3, Comparative Example 1
Inventive products 1 to 3 and comparative product 1 containing fine gels having different median diameters were prepared according to the procedure shown in FIG. 1 by using gellan gum as a gelling agent at the blending ratio shown in Table 1. .. The citric acid solution was prepared by dissolving 500 g of citric acid with water so that the total amount became 1 L.

Example 4
Using the pectin as the gelling agent in the blending ratio shown in Table 2, the polysaccharide-containing sol-like food modifier containing the fine gel of the product 4 of the present invention was prepared according to the operation shown in FIG. did. The lactic acid solution used was Musashino Lactic Acid 50 (50% lactic acid solution) (Musashino Chemical Laboratory Co., Ltd.).

Example 5
Using the pectin as the gelling agent at the blending ratio shown in Table 3, the polysaccharide-containing sol-like food modifier containing the fine gel of the product 5 of the present invention was prepared according to the operation shown in FIG. did. The lactic acid solution used was Musashino Lactic Acid 50 (50% lactic acid solution) (Musashino Chemical Laboratory Co., Ltd.).

Example 6
Using the agar as the gelling agent at the blending ratio shown in Table 4, a polysaccharide-containing sol-like food modifier containing a fine gel of the product 6 of the present invention was prepared according to the operation shown in FIG. did.

Example 7
Using the sodium alginate as the gelling agent at the blending ratio shown in Table 5, the polysaccharide-containing sol-like food modifier containing the fine gel of the product 7 of the present invention was prepared according to the procedure shown in FIG. Prepared.

Example 8
Using the alginic acid as the gelling agent at the blending ratio shown in Table 6, a polysaccharide-containing sol-like food modifier containing a fine gel of the product 8 of the present invention was prepared according to the operation shown in FIG. did. The citric acid solution was prepared by dissolving 500 g of citric acid with water so that the total amount became 1 L.

Example 9
Using the konjac powder as a gelling agent at the blending ratio shown in Table 7, according to the operation shown in FIG. 7, a polysaccharide-containing sol-like food modifier containing a fine gel of the product 9 of the present invention was added. Prepared.

Examples 10 and 11
Using the gelling agent formulation in which carrageenan was mixed with other gelling agents as the gelling agent at the blending ratio shown in Table 8 and according to the operation shown in FIG. A polysaccharide-containing sol-like food modifier was prepared containing a gel. The citric acid solution was prepared by dissolving 500 g of citric acid with water so that the total amount became 1 L.

For the products 1 to 11 of the present invention and the comparative product 1 prepared in Examples 1 to 11 and Comparative Example 1, the measurement results of the median diameter measured by a particle size distribution measuring device (manufactured by Beckman coulter) and FIGS. Table 9 shows the results of measuring the melting temperature of the gel by adding 50% by weight of water to the gel before the described crushing step (the gel obtained in the step (*) in the figure).
The melting temperature of the gel of the product 8 of the present invention prepared in Example 8 was the same as the melting temperature of the gel of the product 7 of the present invention prepared in the example 7, and the gluconodeltalactone solution was added to the alginic acid solution and mixed. After that, it was allowed to stand for 30 minutes or more and gelled to measure.

Test example 1
With respect to the products 1 to 11 of the present invention and the comparative product 1 prepared in Examples 1 to 11 and Comparative Example 1, the roasted meat sauce of the test products 1 to 12 at the blending ratios shown in Table 10 and according to the operation shown in FIG. Was prepared. In addition, as a control, in accordance with the operation shown in FIG. 9 at the blending ratio shown in Table 10, the polysaccharide (thickener preparation A), the product of the present invention and the comparative product, the sacrificial meat of the control product 1 without addition, Polysaccharide (thickener formulation A) was added to prepare a grilled meat sauce of Control Product 2 in which the product of the present invention and the comparative product were not added.

The following evaluations were performed on the sagging of the grilled meat prepared in Test Example 1.
<Viscosity>
With respect to the viscosity of the grilled meat sauce left to stand in a thermostat at 20 ° C. for about 2 hours, the viscosity was measured under the following measurement conditions using a BL type viscometer (manufactured by Toki Sangyo Co., Ltd.).
Rotation speed: 12 rpm
Rotor No. : No. 1 or No. Two
Measurement time: 30 seconds

<Separation state>
The state of separation of the insoluble component and the oil component in the sauce of the roasted meat that had been allowed to stand in a thermostat at 20 ° C. for about 2 hours was visually evaluated according to the following criteria.
⊚: There is no separation of the insoluble component and the oil, and it is a homogeneous sag.
◯: There is almost no separation of the insoluble component and the oil, and it is a homogeneous sauce.
Δ: The insoluble component was not separated, but the oil was separated.
▲: There is no separation of oil, but there is separation of insoluble components.
X: Both insoluble component and oil component are separated.

<Viscous texture and mouthfeel>
A sensory evaluation was performed by five skilled panelists on the sticky texture and mouthfeel of the roasted meat sauce that had been allowed to stand in a constant temperature bath at 20 ° C. for about 2 hours. Using the sticky texture and mouthfeel of Control Product 1 as 10, and the sticky texture and mouthfeel of Control Product 2 as 5, the following 10-point score evaluation was performed, and the average value was calculated.
10 points: There is no sticky texture, and the mouth feel is very good.
9 points: Almost no sticky texture and good mouth feel.
7-8 points: The sticky texture is weak and the mouth feel is slightly good.
6 points: The sticky texture is slightly strong and the mouth feel is slightly bad.
5 points: Strong sticky texture and bad mouth feel.
2 to 4 points: The sticky texture is quite strong and the mouth feel is quite bad.
1 point: Very sticky texture and very bad mouth feel.

<Flavor>
A sensory evaluation was carried out by 5 trained panelists on the flavor of the sauce of the roasted meat that had been allowed to stand in a thermostat at 20 ° C. for about 2 hours. Using the savor flavor of Control Product 1 as 10 and the savor flavor of Control Product 2 as 5, the following 10-point score evaluation was performed, and the average value was calculated.
10 points ... The sauce is very strong.
9 points ... The sauce is quite strong.
7-8 points ... Strong sauce flavor.
6 points: Sauce is slightly weak.
5 points: The sauce has a weak flavor.
2 to 4 points: Sauce is quite weak.
1 point: The sauce has a very weak flavor and has no taste at all.
Table 11 shows the evaluation results of Test Example 1.

  From the results of Table 11, the control product 1 without addition of the polysaccharide (thickener formulation A), the product of the present invention and the comparative product has no sticky texture and has a very good mouthfeel, but a viscosity Insoluble component and oil component are separated because of low viscosity, whereas Control product 2 to which polysaccharide (thickener formulation A) is added and the product of the present invention and the comparative product is not added has high viscosity and therefore insoluble component and oil component. There was almost no separation, but the product had a strong sticky texture, bad mouthfeel, and weak flavor. The test products 1 to 11 to which the products 1 to 11 of the present invention containing a fine gel having a median diameter of 500 μm or less were added, the viscosity was almost the same as that of the control product 2, and there was almost no separation of the insoluble component and the oil, The test product 12 to which the comparative product 1 containing a fine gel having a median diameter of 500 μm or more was added was the same as the control product 2 in comparison with the control product 2 while having a weak texture, a good mouthfeel and a strong flavor. Although there was almost no separation of the insoluble component and the oil component, it had a strong sticky texture, bad mouthfeel, and weak flavor.

  From the above, the polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is a polysaccharide (increased polysaccharide) in the sauce of roasted meat containing the polysaccharide (thickener preparation A). The amount of the sticky agent formulation A) remains unchanged, while maintaining the effect of the polysaccharide (thickening agent formulation A), that is, the effect of suppressing the separation of insoluble components and oils, the polysaccharide (thickening agent formulation A) is unique. It reduced the sticky texture and suppressed the dry mouth and the decrease in flavor.

Test example 2
By changing the addition amount of the product 1 of the present invention prepared in Example 1 at the blending ratio shown in Table 12, according to the procedure shown in FIG. Prepared a sauce. As a control, gellan gum and calcium chloride used as the gelling agent of the product 1 of the present invention were dissolved in the sauce of roasted meat at the blending ratio shown in Table 12 according to the operation shown in FIG. A roasted meat sauce of item 3 was prepared.
Moreover, the same evaluation as in Test Example 1 was performed on the sagging meat prepared in Test Example 2.
Table 13 shows the evaluation results of Test Example 2.

  From the results of Table 13, in the test product 13 in which the product 1 of the present invention was added by 0.1%, the viscous texture was weak, the mouthfeel was good, and the flavor was strong. As the addition amount of the product 1 of the present invention increased, the sticky texture became weaker and the mouthfeel became better, and the test products 17 and 18 having the addition amounts of 3.0% and 5.0% were the most The sticky texture became weak. Regarding the flavor, the test product 1 and the test products 15 and 16 with the added amount of 0.5 to 2.0% are considerably strong, and conversely, when the added amount is 3.0% or more, the effect of the fine gel flavor is adversely affected. Became gradually weaker. Regarding the viscosity and the separated state, even when the product of the present invention was added up to 5.0%, the results were similar to those of the control product 2 of Test Example 1.

  On the other hand, after adding gellan gum, which is a gelling agent, to the sauce of the roasted meat, the control product 3 in the form of a fine gel (sol) has almost no effect of reducing the sticky texture and the deterioration of the mouthfeel and flavor. There was no In addition, since the gellan gum contents of the control product 3 and the test product 18 are the same, the polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less, which was prepared in advance, was used as a sauce for roasted meat. By adding, the amount of the polysaccharide (thickener formulation A) added is unchanged, and the polysaccharide (thickener formulation A) function, which is the function of the polysaccharide (thickener formulation A), is maintained while maintaining the effect of suppressing the separation of insoluble components and oils. (Thickener formulation A) The characteristic viscous texture was reduced, and the sensation of dry mouth and reduced flavor were suppressed.

Test example 3
For the products 1 to 11 of the present invention and the comparative product 1 prepared in Examples 1 to 11 and Comparative Example 1, the sauces (tonkatsu) of the test products 19 to 30 were prepared in accordance with the operation shown in FIG. ) Was prepared. In addition, as a control, according to the operation shown in FIG. 11 at the blending ratio shown in Table 14, polysaccharides (corn starch and tamarind seed gum), the product of the present invention and the comparative product, the sauce of control product 4 (for pork cutlet) And a polysaccharide (corn starch and tamarind seed gum) were added to prepare a sauce (for pork cutlet) of Control Product 5 in which the product of the present invention and the comparative product were not added.

The following evaluations were performed on the sauce (for pork cutlet) prepared in Test Example 3.
<Viscosity>
The viscosity of the sauce (for pork cutlet) that had been allowed to stand in a thermostat at 20 ° C. for about 2 hours was measured using the BL type viscometer (manufactured by Toki Sangyo Co., Ltd.) under the following measurement conditions.
Rotation speed: 12 rpm
Rotor No. : No. 2 or No. Three
Measurement time: 30 seconds

<Shape retention and dyeing>
About sauce (for pork cutlet) left for about 2 hours in a 20 ° C constant temperature bath, put 5.0 g of sauce (for pork cutlet) on 6 breads (thickness about 20 mm) and put a little air in a plastic bag. After packaging, it was stored in a thermostat at 20 ° C., and the degree of dyeing into the bread after 24 hours was measured with a caliper, and evaluated according to the following criteria.
⊚: The bread was not soaked at all and the shape retention was very good.
◯: Bread is less than 3 mm, and the shape retention is good.
Δ: Staining into the bread was less than 3 to 7 mm, and the shape retention was slightly good.
∘: Staining into the bread is less than 7 to 10 mm, and the shape retention is slightly poor.
X: Penetration into the bread was 10 mm or more, no residue remained on the bread, and the shape retention was poor.

<Viscous texture and mouthfeel>
A sensory evaluation was conducted by 5 trained panelists on the sticky texture and mouthfeel of the sauce (for tonkatsu) that had been allowed to stand for about 2 hours in a 20 ° C. constant temperature bath. The viscous texture and mouthfeel of Control Product 4 were set to 10, and the viscous texture and mouthfeel of Control Product 5 were set to 5, and the following 10-point score evaluation was performed, and the average value was calculated.
10 points: There is no sticky texture, and the mouth feel is very good.
9 points: Almost no sticky texture and good mouth feel.
7-8 points: The sticky texture is weak and the mouth feel is slightly good.
6 points: The sticky texture is slightly strong and the mouth feel is slightly bad.
5 points: Strong sticky texture and bad mouth feel.
2 to 4 points: The sticky texture is quite strong and the mouth feel is quite bad.
1 point: Very sticky texture and very bad mouth feel.

<Flavor>
The flavor of the sauce (for tonkatsu) that had been allowed to stand for about 2 hours in a constant temperature bath at 20 ° C. was subjected to a sensory evaluation by five skilled panelists. Using the sauce flavor of Control Product 4 as 10 and the sauce flavor of Control Product 5 as 5, the following 10-point score evaluation was performed and the average value thereof was calculated.
10 points: The sauce flavor is very strong.
9 points: The sauce flavor is quite strong.
7-8 points ... Strong sauce flavor.
6 points: The sauce flavor is slightly weak.
5 points: The sauce flavor is weak.
2-4 points ... The sauce flavor is fairly weak.
1 point: The sauce has a very weak flavor and has no taste at all.
Table 15 shows the evaluation results of Test Example 3.

  From the results shown in Table 15, the control product 4 containing no polysaccharides (corn starch and tamarind seed gum), the product of the present invention and the comparative product had no sticky texture and had a very good mouthfeel, but a viscosity. In contrast, the shape retention is rather poor and the bread is often soaked in the bread, whereas the control product 5 to which the polysaccharide (corn starch and tamarind seed gum) is added and the product of the present invention and the comparative product are not added has a high viscosity. Therefore, the shape retention was good and the bread was not soaked into the bread, but it had a strong sticky texture, a bad mouthfeel, and a weak flavor. The test products 19 to 29 to which the products 1 to 11 of the present invention containing a fine gel having a median diameter of 500 μm or less are added have a viscosity almost the same as the control product 5 and have a good shape retention property and can be absorbed into bread. The test product 30 containing the comparative product 1 containing a fine gel having a median diameter of 500 μm or more is a control, while it has a small amount, a weak sticky texture, a good mouthfeel, and a strong flavor. Similar to the product 5, the shape retention was good and the bread was not soaked in, but it had a strong sticky texture, bad mouthfeel, and weak flavor.

  From the above, the polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is a polysaccharide (corn pork cutlet) added with a polysaccharide (corn starch and tamarind seed gum). The amount of (corn starch and tamarind seed gum) added is unchanged, while the polysaccharide (corn starch and tamarind seed gum) function, which is a function of the polysaccharide (corn starch and tamarind seed gum), is maintained, while maintaining the effects of improving shape retention and suppressing staining ( It reduces the sticky texture peculiar to cornstarch and tamarind seed gum) and suppresses the dry mouth and the deterioration of flavor.

Test example 4
By changing the addition amount of the product 1 of the present invention prepared in Example 1 at the blending ratio shown in Table 16, and by the same method as the test product 19 according to the operation shown in FIG. 11, the sauces of the test products 31 to 36 ( Tonkatsu) was prepared. As a control, a control product 6 prepared by dissolving gellan gum and calcium chloride used as the gelling agent of the product 1 of the present invention in a source solution at the blending ratio shown in Table 16 and cooling and pulverizing the mixture according to the operation shown in FIG. Of sauce (for pork cutlet) was prepared.
The same evaluation as in Test Example 3 was performed on the sauce (for pork cutlet) prepared in Test Example 4.
Table 17 shows the evaluation results of Test Example 4.

  From the results shown in Table 17, in the test product 31 to which the product 1 of the present invention was added by 0.1%, the viscous texture was weak, the mouthfeel was good, and the flavor was strong. As the addition amount of the product 1 of the present invention increased, the sticky texture became weaker and the mouthfeel became better, and the test products 35 and 36 having the addition amounts of 3.0% and 5.0% were the most suitable. The sticky texture became weak. Regarding the flavor, the test product 34 with the addition amount of 2.0% was the strongest, and when the addition amount was 3.0% or more, it was gradually weakened due to the influence of the fine gel flavor. The viscosity, shape-retaining property and dyeing were the same as those of the control product 5 of Test Example 3 even when the product of the present invention was added up to 5.0%.

  On the other hand, after adding gellan gum, which is a gelling agent, to the source liquid, the control product 6 in the form of a fine gel (sol) had almost no effect of reducing the sticky texture and suppressing the deterioration of the mouthfeel and flavor. .. Since the control product 6 and the test product 36 have the same gellan gum content, the polysaccharide-containing sol-like food modifier containing a fine gel with a median diameter of 500 μm or less prepared in advance as a sauce ), The amount of polysaccharides (corn starch and tamarind seed gum) remains the same, and the function of polysaccharides (corn starch and tamarind seed gum) is to improve shape retention and suppress dyeing. While maintaining the effect, it reduced the sticky texture peculiar to polysaccharides (corn starch and tamarind seed gum), and suppressed the dry mouth and the deterioration of flavor.

Test example 5
For the products 1 to 11 of the present invention and the comparative product 1 prepared in Examples 1 to 11 and Comparative Example 1, the emulsified liquid dressings of the test products 37 to 48 were prepared according to the operation shown in FIG. (French type) was prepared. In addition, as a control, the emulsion liquid dressing of the control product 7 containing no polysaccharide (xanthan gum), the product of the present invention and the comparative product, and the polysaccharide (xanthan gum) at the blending ratio shown in Table 18 and according to the operation shown in FIG. ) Was added to prepare an emulsified liquid dressing of Control Product 8 in which the product of the present invention and the comparative product were not added.

The emulsion liquid dressing prepared in Test Example 5 was evaluated as follows.
<Viscosity>
The viscosity of the emulsified liquid dressing that had been allowed to stand in a thermostat at 20 ° C. for about 2 hours was measured under the following measurement conditions using a BL type viscometer (manufactured by Toki Sangyo Co., Ltd.).
Rotation speed: 12 rpm
Rotor No. : No. 1 or No. Three
Measurement time: 30 seconds

<Separation state>
The separated state of the emulsified liquid dressing that had been allowed to stand in a thermostat at 20 ° C. for about 2 hours was visually evaluated according to the following criteria.
⊚: A homogeneous emulsion liquid dressing without any separation of oil and whey.
◯: A homogeneous emulsion liquid dressing with almost no separation of oil or whey.
Δ: There is no separation of oil, but there is separation of whey.
▲: There is no separation of whey, but there is separation of oil.
X: Separation of both oil and whey.

<Viscous texture and mouthfeel>
A sensory evaluation was carried out by five skilled panelists on the sticky texture and mouthfeel of the emulsified liquid dressing that had been allowed to stand in a thermostat at 20 ° C. for about 2 hours. Using the sticky texture and mouthfeel of Control Product 7 as 10 and the sticky texture and mouthfeel of Control Product 8 as 5, the following 10-point score evaluation was performed and the average value was calculated.
10 points: There is no sticky texture, and the mouth feel is very good.
9 points: Almost no sticky texture and good mouth feel.
7-8 points: The sticky texture is weak and the mouth feel is slightly good.
6 points: The sticky texture is slightly strong and the mouth feel is slightly bad.
5 points: Strong sticky texture and bad mouth feel.
2 to 4 points: The sticky texture is quite strong and the mouth feel is quite bad.
1 point: Very sticky texture and very bad mouth feel.

<Flavor>
The sensory evaluation of the taste of the emulsified liquid dressing that had been allowed to stand in a constant temperature bath at 20 ° C. for about 2 hours was performed by five skilled panelists. Using the dressing flavor of the control product 7 as 10 and the dressing flavor of the control product 8 as 5, the following 10-point score evaluation was performed and the average value thereof was calculated.
10 points: The dressing flavor is very strong.
9 points: The dressing flavor is quite strong.
7-8 points: The dressing flavor is strong.
6 points: The dressing flavor is slightly weak.
5 points: The dressing flavor is weak.
2 to 4 points: The dressing flavor is fairly weak.
1 point: The dressing flavor is very weak and has no taste at all.
Table 19 shows the evaluation results of Test Example 5.

  From the results shown in Table 19, the control product 7 without addition of the polysaccharide (xanthan gum), the product of the present invention and the comparative product has no sticky texture and has a very good mouthfeel, but has a low viscosity and therefore has a whey content. In contrast, the control product 8 to which the polysaccharide (xanthan gum) was added and the product of the present invention and the comparative product were not added has no viscosity due to its high viscosity, but has no separation of oil and whey. It had a strong texture and a bad mouth feel, and a weak flavor. The test products 37 to 47 to which the products 1 to 11 of the present invention containing a fine gel having a median diameter of 500 μm or less were added were substantially the same in viscosity as the control product 8 and had no separation of oil or whey, and were viscous. The test product 48 to which the comparative product 1 containing a fine gel having a median diameter of 500 μm or more was added was the same as the control product 8 in comparison with the control product 8 while having a weak texture, a good mouthfeel, and a strong flavor. There was no separation of oil and whey, but it had a strong sticky texture, bad mouthfeel, and weak flavor.

  From the above, the polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is an added amount of the polysaccharide (xanthan gum) in the emulsion liquid dressing to which the polysaccharide (xanthan gum) is added. While maintaining the effect of the polysaccharide (xanthan gum), which is the function of suppressing the separation of oil and whey, while reducing the sticky texture peculiar to the polysaccharide (xanthan gum), the mouthfeel and flavor are reduced. Suppressed.

Test example 6
Emulsified liquids of the test products 49 to 54 were prepared in the same manner as the test product 37 according to the operation shown in FIG. 13 by changing the addition amount of the product 1 of the present invention prepared in Example 1 at the blending ratio shown in Table 20. The dressing was prepared. In addition, as a control, gellan gum and calcium chloride used as the gelling agent of the product 1 of the present invention were dissolved in the emulsified liquid dressing solution at the blending ratio shown in Table 20 and according to the operation shown in FIG. An emulsified liquid dressing of product 9 was prepared.
The same evaluation as in Test Example 5 was performed on the emulsion liquid dressing prepared in Test Example 6.
Table 21 shows the evaluation results of Test Example 6.

  From the results in Table 21, in the case of the test product 49 to which the product 1 of the present invention was added by 0.1%, the sticky texture was weak, the mouthfeel was good, and the flavor was strong. As the addition amount of the product 1 of the present invention increased, the viscous texture became weaker and the mouthfeel was better, and the test products 53 and 54 having the addition amounts of 3.0% and 5.0% were the most The sticky texture became weak. Regarding the flavor, the test product 52, the test product 53, and the test product 54 with the added amount of 2.0% or more had the strongest results, and the results were similar to the viscous texture. Regarding the viscosity and the separated state, even if the product of the present invention was added up to 5.0%, the result was similar to that of the control product 8 of Test Example 5.

  On the other hand, the comparative product 9 in which gellan gum, which is a gelling agent, was added to the emulsified liquid dressing liquid to form a fine gel (sol) has almost no effect of reducing the sticky texture and the deterioration of the mouthfeel and flavor. There was no Since the control sample 9 and the test product 54 have the same gellan gum content, a pre-prepared polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is used as an emulsion liquid dressing. By adding the polysaccharide (xanthan gum), the amount of the polysaccharide (xanthan gum) remains unchanged, while maintaining the function of the polysaccharide (xanthan gum) to suppress the separation of oil and whey. The texture was reduced, and the mouthfeel and flavor were prevented from deteriorating.

Test example 7
For the products 1 to 11 of the present invention and the comparative product 1 prepared in Examples 1 to 11 and Comparative Example 1, the flower pastes of the test products 55 to 66 were added according to the operation shown in FIG. Prepared. In addition, as a control, according to the operation shown in FIG. 15 at the blending ratio shown in Table 22, the polysaccharide (processed starch), the flower paste of the control product 10 in which the present invention product and the comparative product were not added, and the polysaccharide (processed starch) (Starch) was added to prepare a flower paste of Control Product 11 in which the product of the present invention and the comparative product were not added.

The following evaluations were performed on the flower paste prepared in Test Example 7.
<Hardness stress>
Using a creep meter (manufactured by Yamadensha Co., Ltd.), a fluffer paste left to stand in a thermostat at 20 ° C. for about 2 hours was filled with a paste filled in a cylindrical petri dish having a diameter of 40 mm and a height of 15 mm using a creep meter (manufactured by Yamadensha) The hardness stress was measured under the following measurement conditions.
Plunger: 20mm diameter cylinder Strain rate: 66.7%
Ascending speed: 1.0 mm / sec

<Shape retention and dyeing>
About the flower paste left to stand in a constant temperature bath of 20 ° C for about 2 hours, put 5.0 g of the paste on a 6-cut bread (thickness of about 20 mm), put a little air in a plastic bag, and package it. It was stored in an incubator and the degree of dyeing into the bread after 24 hours was measured with a caliper and evaluated according to the following criteria.
⊚: The bread was not soaked at all and the shape retention was very good.
◯: Bread is less than 3 mm, and the shape retention is good.
Δ: Staining into the bread was less than 3 to 7 mm, and the shape retention was slightly good.
∘: Staining into the bread is less than 7 to 10 mm, and the shape retention is slightly poor.
X: Penetration into the bread is 10 mm or more, it does not remain on the bread, and the shape retention is poor.

<Viscous texture and mouthfeel>
A sensory evaluation was conducted by 5 trained panelists on the sticky texture and mouthfeel of the flower paste that had been allowed to stand in a thermostat at 20 ° C. for about 2 hours. Using the sticky texture and mouthfeel of the control product 10 as 10 and the sticky texture and mouthfeel of the control product 11 as 5, the following 10-point score evaluation was performed, and the average value was calculated.
10 points: There is no sticky texture, and the mouth feel is very good.
9 points: Almost no sticky texture and good mouth feel.
7-8 points: The sticky texture is weak and the mouth feel is slightly good.
6 points: The sticky texture is slightly strong and the mouth feel is slightly bad.
5 points: Strong sticky texture and bad mouth feel.
2 to 4 points: The sticky texture is quite strong and the mouth feel is quite bad.
1 point: Very sticky texture and very bad mouth feel.

<Flavor>
The sensory evaluation of the flavor of the flower paste that had been allowed to stand in a constant temperature bath at 20 ° C. for about 2 hours was performed by five skilled panelists. Using the custard flavor of the control product 10 as 10 and the custard flavor of the control product 11 as 5, the following 10-point score evaluation was performed and the average value thereof was calculated.
10 points: The custard flavor is very strong.
9 points: The custard flavor is quite strong.
7-8 points ... Strong custard flavor.
6 points: The custard flavor is slightly weak.
5 points: The custard flavor is weak.
2 to 4 points: The custard flavor is fairly weak.
1 point: The custard flavor is very weak and has no taste at all.
Table 23 shows the evaluation results of Test Example 7.

  From the results in Table 23, the control product 10 without addition of the polysaccharide (modified starch), the product of the present invention and the comparative product had no sticky texture and had a very good mouthfeel, but it was a liquid state. In contrast to the poor shape retention and the large amount of dyeing, the control product 11 to which the polysaccharide (modified starch) was added and the product of the present invention and the comparative product was not added has very good shape retention because of its hard physical properties. There was no bite, but it had a strong sticky texture, bad mouthfeel, and weak flavor. The test products 55 to 65 to which the products 1 to 11 of the present invention containing a fine gel having a median diameter of 500 μm or less are added are substantially the same in hardness as the control product 11 and have very good shape retention and are not soaked. The test product 66 to which the comparative product 1 containing a fine gel having a median diameter of 500 μm or more was added was as follows. Similar to Control Product 11, the shape retention was very good and there was no dyeing, but it had a strong sticky texture, bad mouthfeel, and weak flavor.

  From the above, a polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is added to a flower paste to which a polysaccharide (modified starch) has been added. While maintaining the same amount, the polysaccharide-like texture (modified starch), which is a function of the modified starch, has the effect of improving shape retention and suppressing stains, while reducing the sticky texture unique to polysaccharides (modified starch). It was possible to suppress the dullness and the deterioration of the flavor.

Test Example 8
With the blending ratio shown in Table 24, the addition amount of the product 1 of the present invention prepared in Example 1 was changed, and the test products 67 to 72 were tested in the same manner as the test product 55 according to the procedure shown in FIG. A flower paste was prepared. Further, as a control, a control product prepared by dissolving gellan gum and calcium chloride used as the gelling agent of the product 1 of the present invention in a flower paste solution according to the operation shown in FIG. Twelve flower pastes were prepared.
The same evaluation as in Test Example 7 was performed on the flower paste prepared in Test Example 8.
Table 25 shows the evaluation results of Test Example 8.

  From the results of Table 25, in the test product 67 to which the product 1 of the present invention was added by 0.1%, the viscous texture was weak, the mouthfeel was good, and the flavor was strong. As the addition amount of the product 1 of the present invention increased, the sticky texture became weaker and the mouthfeel became better, and the test products 71 and 72 having the addition amounts of 3.0% and 5.0% were the most preferable. The sticky texture became weak. Regarding the flavor, the test product 55 and the test product 70 with the addition amounts of 1.0 and 2.0% are the strongest, and when the addition amount is 3.0% or more, it is gradually weakened due to the influence of the fine gel flavor. became. The hardness, shape-retaining property, and dyeing were the same as those of the control product 11 of Test Example 7 even when the product of the present invention was added up to 5.0%.

  On the other hand, after adding gellan gum, which is a gelling agent, to the flower paste liquid, the control product 12 in the form of a fine gel (sol) has almost no effect of reducing the sticky texture and suppressing the deterioration of the mouthfeel and flavor. It was Since the gellan gum content of the control product 12 is the same as that of the test product 72, the polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less prepared in advance was added to the flower paste. By doing so, the amount of the polysaccharide (modified starch) added remains unchanged, and the polysaccharide (modified starch) function, that is, the effect of improving shape retention and the effect of suppressing soaking, is maintained. It reduced the sticky texture peculiar to processed starch) and suppressed the dry mouth and the deterioration of flavor.

Test example 9
For the products 1 to 11 of the present invention and the comparative product 1 prepared in Examples 1 to 11 and Comparative Example 1, the strawberry jams of the test products 73 to 84 were added at the blending ratios shown in Table 26 according to the operation shown in FIG. Prepared. In addition, as a control, according to the operation shown in FIG. 17, at the blending ratio shown in Table 26, the polysaccharide (pectin), the strawberry sauce of the control product 13 in which the present invention product and the comparative product were not added, and the polysaccharide (pectin) Was added to prepare a strawberry jam of Control Product 14 in which the product of the present invention and the comparative product were not added. The citric acid solution was prepared by dissolving 500 g of citric acid with water so that the total amount became 1 L.

The following evaluations were performed on the strawberry sauce or strawberry jam prepared in Test Example 9.
<Gel strength>
About strawberry sauce or strawberry jam that was left to stand for about 2 hours in a constant temperature bath at 10 ° C, a strawberry sauce or strawberry jam filled in a resin cylindrical cup (top diameter: 70 mm, bottom diameter: 42 mm, height: 57 mm) was full. Using a rheometer (manufactured by Rheotech Co., Ltd.), the load when the plunger was pushed down 4 mm from the jam surface was measured under the following measurement conditions. The control product 13 was in a liquid state, and therefore could not be measured.
Plunger: Disc-shaped with a diameter of 20 mm Ascent rate: 1.0 mm / sec

<Shape retention and dyeing>
About strawberry sauce or strawberry jam left in a constant temperature bath at 10 ° C for about 2 hours, put 5.0 g of sauce or jam on 6 cut bread (thickness about 20 mm), put a little air in a plastic bag and wrap After that, it was stored in a thermostat at 20 ° C., and the degree of dyeing into the bread after 24 hours was measured with a caliper, and evaluated according to the following criteria.
⊚: The bread was not soaked at all and the shape retention was very good.
◯: Bread is less than 3 mm, and the shape retention is good.
Δ: Staining into the bread was less than 3 to 7 mm, and the shape retention was slightly good.
∘: Staining into the bread is less than 7 to 10 mm, and the shape retention is slightly poor.
X: Penetration into bread is 10 mm or more, and shape retention is poor.

<Viscous texture and mouthfeel>
A sensory evaluation was carried out by five trained panelists on the sticky texture and mouthfeel of strawberry sauce or strawberry jam that had been allowed to stand in a constant temperature bath at 10 ° C. for about 2 hours. Taking the viscous texture and mouthfeel of the control product 13 as 10 and the viscous texture and mouthfeel of the control product 14 as 5, the following 10-point score evaluation was performed, and the average value was calculated.
10 points: There is no sticky texture, and the mouth feel is very good.
9 points: Almost no sticky texture and good mouth feel.
7-8 points: The sticky texture is weak and the mouth feel is slightly good.
6 points: The sticky texture is slightly strong and the mouth feel is slightly bad.
5 points: Strong sticky texture and bad mouth feel.
2 to 4 points: The sticky texture is quite strong and the mouth feel is quite bad.
1 point: Very sticky texture and very bad mouth feel.

<Flavor>
The sensory evaluation of the flavor of strawberry sauce or strawberry jam that had been allowed to stand in a constant temperature bath at 10 ° C. for about 2 hours was conducted by five skilled panelists. Using the strawberry flavor of the control product 13 as 10 and the strawberry flavor of the control product 14 as 5, the following 10-point score evaluation was performed and the average value thereof was calculated.
10 points ... Strong strawberry flavor.
9 points: The strawberry flavor is quite strong.
7-8 points ... Strong strawberry flavor.
6 points: The strawberry flavor is slightly weak.
5 points: The strawberry flavor is weak.
2 to 4 points: Strawberry flavor is fairly weak.
1 point: The strawberry flavor is very weak and has no taste at all.
Table 27 shows the evaluation results of Test Example 9.

  From the results shown in Table 27, the control product 13 containing no polysaccharide (pectin), the product of the present invention and the comparative product had no sticky texture and had a very good mouth feel, but it was kept in a liquid state. In contrast to the poor shape and a large amount of dyeing, the control product 14 to which the polysaccharide (pectin) was added and the product of the present invention and the comparative product were not added has good shape retention due to its hard physical properties, and there is almost no dyeing. However, it had a strong sticky texture, bad mouthfeel, and weak flavor. The test products 73 to 83 to which the products 1 to 11 of the present invention containing a fine gel having a median diameter of 500 μm or less are added are substantially the same in hardness as the control product 14 and have good shape retention and almost no dyeing. , Which has a weak sticky texture, a pleasant mouthfeel, and a strong flavor, the test product 84 to which the comparative product 1 containing a fine gel having a median diameter of 500 μm or more is added is a control product. Similar to No. 14, the shape-retaining property was good and there was almost no dyeing, but it had a strong sticky texture, bad mouthfeel, and weak flavor.

  From the above, the polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less has a polysaccharide (pectin) -added amount of polysaccharide (pectin) in strawberry jam. As it is, it reduces the sticky texture unique to polysaccharides (pectin) while maintaining the effect of improving the shape retention and the effect of suppressing the dyeing, which is the function of the polysaccharide (pectin) And suppressed the deterioration of flavor.

Test Example 10
With the blending ratio shown in Table 28, the addition amount of the product 1 of the present invention prepared in Example 1 was changed, and in the same manner as the test product 73 according to the operation shown in FIG. Was prepared. As a control, the strawberry of control product 15 was prepared by dissolving gellan gum used as the gelling agent of product 1 of the present invention in a strawberry jam solution at a blending ratio shown in Table 28 and cooling and pulverizing the mixture according to the operation shown in FIG. Prepared the jam. The citric acid solution was prepared by dissolving 500 g of citric acid with water so that the total amount became 1 L.
The same evaluation as in Test Example 9 was performed on the strawberry jam prepared in Test Example 10.
Table 29 shows the evaluation results of Test Example 10.

  From the results of Table 29, in the test product 85 to which the product 1 of the present invention was added by 0.1%, the viscous texture was weak, the mouthfeel was good, and the flavor was strong. As the addition amount of the product 1 of the present invention increased, the sticky texture became weaker and the mouthfeel became better, and the test products 89 and 90 having the addition amounts of 3.0% and 5.0% were the most preferable. The sticky texture was weak and the flavor was strong. The hardness, shape-retaining property, and dyeing were similar to those of the control product 14 of Test Example 9 even when the product of the present invention was added up to 5.0%.

  On the other hand, after adding gellan gum, which is a gelling agent, to the strawberry jam solution, the control product 15 in the form of a fine gel (sol) was weak in hardness due to the destruction of the gel structure of the jam, resulting in a sticky appearance. There was almost no effect of reducing the texture and suppressing the deterioration of the mouthfeel and flavor. Since the control sample 15 and the test sample 90 have the same gellan gum content, a pre-prepared polysaccharide-containing sol food modifier containing a fine gel having a median diameter of 500 μm or less was added to strawberry jam. By doing so, the amount of the polysaccharide (pectin) added remains the same, while maintaining the effect of improving the shape retention and the effect of suppressing the staining, which are the functions of the polysaccharide (pectin), the polysaccharide (pectin) It reduced the peculiar mucous-like texture and suppressed the dry mouth and the decrease in flavor.

Test Example 11
For the products 1 to 11 of the present invention and the comparative product 1 prepared in Examples 1 to 11 and Comparative Example 1, the coffee jellies of the test products 91 to 102 were blended in the proportions shown in Table 30 according to the operation shown in FIG. Prepared. As a control, the coffee liquid of the control product 16 containing no polysaccharides (polysaccharide preparation), the product of the present invention and the comparative product and the polysaccharide Polysaccharide preparation) was added to prepare a coffee jelly of Control Product 17, in which the product of the present invention and the comparative product were not added.

The following evaluations were performed on the coffee liquid or coffee jelly prepared in Test Example 11.
<Gel strength>
After storing overnight in the refrigerator, the coffee liquid or coffee jelly that had been allowed to stand in a constant temperature bath at 10 ° C for about 2 hours was fully filled in a resin cylindrical cup (top diameter: 70 mm, bottom diameter: 42 mm, height: 57 mm). The load of the filled coffee liquid or coffee jelly was measured using a rheometer (manufactured by Rheotech Co., Ltd.) under the following measurement conditions when the plunger broke the jelly surface. The control product 16 was in a liquid state, and therefore could not be measured.
Plunger: Disc-shaped with a diameter of 10 mm Ascent rate: 1.0 mm / sec

<Shape retention>
For coffee liquid or coffee jelly stored overnight in the refrigerator, turn the cup upside down by filling the resin liquid cylindrical cup (top diameter: 70 mm, bottom diameter: 42 mm, height: 57 mm) with a full amount of coffee liquid or coffee jelly. Then, the degree of sinking of the jelly shape after 2 hours was measured with a caliper and evaluated according to the following criteria.
⊚: No jelly-shaped sinking and very good shape retention.
◯: The jelly-shaped depression is less than 5 mm, and the shape retention is good.
(Triangle | delta): Sink of jelly shape is less than 5-10 mm, and shape retention is a little bad.
▲: The shape retention is poor, with the jelly-shaped depression of 10 mm or more.
X: No jelly shape and no shape retention.

<Viscous texture and mouthfeel>
After overnight storage in a refrigerator, the sensory evaluation was carried out by 5 trained panelists on the sticky texture and mouthfeel of the coffee liquid or coffee jelly that had been allowed to stand in a constant temperature bath at 10 ° C. for about 2 hours. Using the sticky texture and mouthfeel of the control product 16 as 10 and the sticky texture and mouthfeel of the control product 17 as 5, the following 10-point score evaluation was performed, and the average value was calculated.
10 points: There is no sticky texture, and the mouth feel is very good.
9 points: Almost no sticky texture and good mouth feel.
7-8 points: The sticky texture is weak and the mouth feel is slightly good.
6 points: The sticky texture is slightly strong and the mouth feel is slightly bad.
5 points: Strong sticky texture and bad mouth feel.
2 to 4 points: The sticky texture is quite strong and the mouth feel is quite bad.
1 point: Very sticky texture and very bad mouth feel.

<Flavor>
After overnight storage in a refrigerator, the taste of the coffee liquor or coffee jelly that had been allowed to stand in a constant temperature bath at 10 ° C. for about 2 hours was subjected to a sensory evaluation by five trained panelists. Using the coffee flavor of the control product 16 as 10 and the coffee flavor of the control product 17 as 5, the following 10-point score evaluation was performed, and the average value thereof was calculated.
10 points: The coffee flavor is very strong.
9 points: The coffee flavor is quite strong.
7-8 points ... Strong coffee flavor.
6 points: The coffee flavor is slightly weak.
5 points: The coffee flavor is weak.
2 to 4 points: The coffee flavor is quite weak.
1 point: The coffee flavor is very weak and has no taste.
Table 31 shows the evaluation results of Test Example 11.

  From the results of Table 31, the control product 16 without addition of the polysaccharide (polysaccharide preparation), the product of the present invention and the comparative product has no sticky texture and has a very good mouthfeel, but is in a liquid state. Therefore, the control product 17 to which the polysaccharide (polysaccharide preparation) is added and the invention product and the comparative product are not added has a good shape retention property due to its hard physical properties, but has no shape retention property. It had a strong mouthfeel, a bad mouthfeel, and a weak flavor. The test products 91 to 101 to which the products 1 to 11 of the present invention containing a fine gel having a median diameter of 500 μm or less are added are similar in hardness to the control product 17 and have good shape-retaining properties and a viscous appearance. The test product 102 to which the comparative product 1 containing a fine gel having a median diameter of 500 μm or more was added was similar to the control product 17 in comparison with the control product 17, while the texture was weak, the mouthfeel was good, and the flavor was strong. The shape-retaining property was good, but the product had a sticky texture, a bad mouthfeel, and a weak flavor.

  From the above, a polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is a polysaccharide (polysaccharide preparation) in coffee jelly to which a polysaccharide (polysaccharide preparation) is added. The amount of added is unchanged, and while maintaining the effect of improving the shape retention, which is a function of the polysaccharide (polysaccharide preparation), the sticky texture peculiar to the polysaccharide (polysaccharide preparation) is reduced, Suppressed the loss of flavor and flavor.

Test Example 12
With the blending ratio shown in Table 32, the addition amount of the product 1 of the present invention prepared in Example 1 was changed, and in the same manner as the test product 91 according to the operation described in FIG. Was prepared. In addition, as a control, in the blending ratio shown in Table 32, according to the operation shown in FIG. 20, the gellan gum and calcium chloride used as the gelling agent of the product 1 of the present invention were dissolved in the coffee jelly liquid and cooled, and the coffee of the control product 18 was cooled. Jelly was prepared. In addition, in the similar control products of Test Example 2, Test Example 4, Test Example 6, Test Example 8, and Test Example 10, after cooling to 20 ° C. or lower, a homomixer (10000 rpm, 5 minutes) or a food cutter (high speed, 5 minutes). In the coffee jelly of Control Product 18 of Test Example 12, the gelling temperatures of gellan gum and the polysaccharide preparation are about 25 ° C, which is almost the same, so that the homogenizer or the hood was cooled after cooling to 20 ° C or lower. When crushed with a cutter, it becomes liquid, so crushing was omitted.
The same evaluation as in Test Example 11 was performed on the coffee jelly prepared in Test Example 12.
Table 33 shows the evaluation results of Test Example 12.

  From the results in Table 33, in the test product 103 to which the product 1 of the present invention was added by 0.1%, the sticky texture was weak, the mouthfeel was good, and the flavor was strong. As the addition amount of the product 1 of the present invention increased, the sticky texture became weaker and the mouthfeel became better, and the test products 107 and 108 having the addition amounts of 3.0% and 5.0% were the most preferable. The sticky texture became weak. Regarding the flavor, the test product 106 with the addition amount of 2.0% was the strongest, and when the addition amount was 3.0% or more, it was gradually weakened due to the influence of the fine gel flavor. The hardness and shape retention were the same as those of the control product 17 of Test Example 11 even when the product of the present invention was added up to 5.0%.

  On the other hand, the control product 18 obtained by adding gellan gum, which is a gelling agent, to the coffee jelly liquid and then cooling had almost no effect of reducing the sticky texture and suppressing the deterioration of the mouthfeel and flavor. Since the gellan gum contents of the control product 18 and the test product 108 are the same, a polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less prepared in advance was added to the coffee jelly. By doing so, the amount of the polysaccharide (polysaccharide preparation) added remains the same, while maintaining the effect of improving the shape retention, which is the function of the polysaccharide (polysaccharide preparation), it is unique to the polysaccharide (polysaccharide preparation). It reduced the sticky texture and suppressed the dry mouth and the deterioration of flavor.

Example 12
Using the curdlan as the gelling agent at the blending ratio shown in Table 34 and following the operation shown in FIG. 21, the polysaccharide-containing sol-like food modifier containing the fine gel of the product 12 of the present invention was added. Prepared. The citric acid solution was prepared by dissolving 500 g of citric acid with water so that the total amount became 1 L.

  Regarding the product 12 of the present invention prepared in Example 12, the measurement result of the median diameter measured by a particle size distribution measuring device (manufactured by Beckman coulter) and the curdlan dispersion liquid ((*) in the drawing) shown in FIG. Table 35 shows the results of measuring the melting temperature of the gel by adding 50% by weight of water of the gel to the gel obtained by heating the solution obtained in the step) to 90 ° C. in a stationary state.

Test Example 13
Regarding the product 12 of the present invention prepared in Example 12, the roasted meat of the test product 109 was prepared in the same proportion as the test products 1 to 12 shown in Table 10 and according to the same operation as the test products 1 to 12 shown in FIG. 9. A sauce was prepared.
Moreover, the same evaluation as in Test Example 1 was performed on the sagging meat prepared in Test Example 13.
Table 36 shows the evaluation results of Test Example 13.

  From the results in Table 36, the control product 1 without addition of the polysaccharide (thickener formulation A), the product of the present invention and the comparative product has no sticky texture and has a very good mouthfeel, but a viscosity Since the insoluble component and the oil component are separated due to the low viscosity, the control product 2 to which the polysaccharide (thickener formulation A) is added and the product of the present invention and the comparative product are not added has a high viscosity and therefore the insoluble component and the oil component are separated. There was almost no separation, but the product had a strong sticky texture, bad mouthfeel, and weak flavor. The test product 109 to which the product 12 of the present invention containing a fine gel having a median diameter of 500 μm or less was added has a viscosity almost similar to that of the control product 2, and there is almost no separation of insoluble components or oil components, and a viscous texture is obtained. It had a weak mouthfeel, a good taste, and a strong flavor.

  From the above, the polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is a polysaccharide (increased polysaccharide) in the sauce of roasted meat containing the polysaccharide (thickener preparation A). The polysaccharide (thickener formulation A) -specific function is maintained while maintaining the effect of the polysaccharide (thickener formulation A), which is the function of the polysaccharide (thickener formulation A), of suppressing the separation of insoluble components and oils. It reduced the sticky texture and suppressed the dry mouth and the decrease in flavor.

Test Example 14
Regarding the product 12 of the present invention prepared in Example 12, the source of the test product 110 was prepared in the same proportion as the test products 19 to 30 shown in Table 14 and according to the same operation as the test products 19 to 30 shown in FIG. 11. (For pork cutlet) was prepared.
Further, the same evaluation as in Test Example 3 was performed on the sauce (for pork cutlet) prepared in Test Example 14.
Table 37 shows the evaluation results of Test Example 14.

  From the results in Table 37, the control product 4 without addition of the polysaccharides (corn starch and tamarind seed gum), the product of the present invention and the comparative product had no sticky texture and had a very good mouthfeel, but a viscosity. In contrast, the shape retention is rather poor and the bread is often soaked in the bread, whereas the control product 5 to which the polysaccharide (corn starch and tamarind seed gum) is added and the product of the present invention and the comparative product are not added has a high viscosity. Therefore, the shape retention was good and the bread was not soaked into the bread, but it had a strong sticky texture, a bad mouthfeel, and a weak flavor. The test product 110 to which the product 12 of the present invention containing a fine gel having a median diameter of 500 μm or less was added has a viscosity almost the same as that of the control product 5, good shape retention, less dyeing in bread, and stickiness. The mouthfeel was weak, the mouthfeel was good, and the flavor was strong.

  From the above, the polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is a polysaccharide (corn pork cutlet) added with a polysaccharide (corn starch and tamarind seed gum). The amount of (corn starch and tamarind seed gum) added is unchanged, while the polysaccharide (corn starch and tamarind seed gum) function, which is a function of the polysaccharide (corn starch and tamarind seed gum), is maintained, while maintaining the effects of improving shape retention and suppressing staining ( It reduces the sticky texture peculiar to cornstarch and tamarind seed gum) and suppresses the dry mouth and the deterioration of flavor.

Test Example 15
For the product 12 of the present invention prepared in Example 12, the emulsification of the test product 111 was carried out in the same proportion as the test products 37 to 48 described in Table 18 and according to the same operation as the test products 37 to 48 described in FIG. 13. A liquid dressing was prepared.
The same evaluation as in Test Example 5 was performed on the emulsified liquid dressing prepared in Test Example 15.
Table 38 shows the evaluation results of Test Example 15.

  From the results in Table 38, the control product 7 without addition of the polysaccharide (xanthan gum), the product of the present invention and the comparative product had no sticky texture and had a very good mouthfeel, but had a low viscosity, and thus whey. In contrast, the control product 8 to which the polysaccharide (xanthan gum) was added and the product of the present invention and the comparative product were not added has no viscosity due to its high viscosity, but has no separation of oil and whey. It had a strong texture and a bad mouth feel, and a weak flavor. The test product 111 to which the product 12 of the present invention containing a fine gel having a median diameter of 500 μm or less was added has substantially the same viscosity as the control product 8 and has no separation of oil or whey and has a weak sticky texture. The mouthfeel was good and the flavor was strong.

  From the above, the polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is an added amount of the polysaccharide (xanthan gum) in the emulsion liquid dressing to which the polysaccharide (xanthan gum) is added. While maintaining the effect of the polysaccharide (xanthan gum), which is the function of suppressing the separation of oil and whey, the sticky texture peculiar to the polysaccharide (xanthan gum) is reduced, and the mouthfeel and flavor are reduced. Suppressed.

Test Example 16
Regarding the product 12 of the present invention prepared in Example 12, the flower of the test product 112 was prepared in the same proportion as the test products 55 to 66 shown in Table 22 and according to the same operation as the test products 55 to 66 shown in FIG. A paste was prepared.
Further, the same evaluation as in Test Example 7 was performed on the flower paste prepared in Test Example 16.
Table 39 shows the evaluation results of Test Example 16.

  From the results of Table 39, the control product 10 without addition of the polysaccharide (modified starch), the product of the present invention and the comparative product had no sticky texture and had a very good mouthfeel, but it was a liquid state. In contrast to the poor shape retention and the large amount of dyeing, the control product 11 to which the polysaccharide (modified starch) was added and the product of the present invention and the comparative product was not added has very good shape retention because of its hard physical properties. There was no bite, but it had a strong sticky texture, bad mouthfeel, and weak flavor. The test product 112, to which the product 12 of the present invention containing a fine gel having a median diameter of 500 μm or less was added, had a hardness almost similar to that of the control product 11 and had a very good shape retention property, and there was no dyeing. The texture-like texture was weak, the mouthfeel was good, and the flavor was strong.

  From the above, a polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is added to a flower paste to which a polysaccharide (modified starch) has been added. While maintaining the amount, the function of the polysaccharide (modified starch), that is, the effect of improving shape retention and the effect of suppressing soaking, is reduced while reducing the sticky texture peculiar to the polysaccharide (modified starch). It was possible to suppress the dullness and the deterioration of the flavor.

Test Example 17
For the product 12 of the present invention prepared in Example 12, the strawberry of the test product 113 was used in the same proportion as the test products 73 to 84 described in Table 26 and according to the same operation as the test products 73 to 84 described in FIG. Prepared the jam.
The same evaluation as in Test Example 9 was performed on the strawberry jam prepared in Test Example 17.
Table 40 shows the evaluation results of Test Example 17.

  From the results of Table 40, the control product 13 without addition of the polysaccharide (pectin), the product of the present invention and the comparative product has no sticky texture and has a very good mouthfeel, but it is kept in a liquid state. In contrast to the poor shape and a large amount of dyeing, the control product 14 to which the polysaccharide (pectin) was added and the product of the present invention and the comparative product were not added has good shape retention due to its hard physical properties, and there is almost no dyeing. However, it had a strong sticky texture, bad mouthfeel, and weak flavor. The test product 113 to which the product 12 of the present invention containing a fine gel having a median diameter of 500 μm or less was added has hardness almost similar to that of the control product 14, good shape retention, almost no impregnation, and sticky appearance. The texture was weak, the mouthfeel was good, and the flavor was strong.

  From the above, the polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less has a polysaccharide (pectin) -added amount of polysaccharide (pectin) in strawberry jam. As it is, it reduces the sticky texture peculiar to polysaccharides (pectin) while maintaining the functions of polysaccharides (pectin), that is, the effect of improving the shape retention and the effect of suppressing the staining, and sip And suppressed the deterioration of flavor.

Test Example 18
With respect to the product 12 of the present invention prepared in Example 12, the coffee of test product 114 was prepared in the same proportion as the test products 91 to 102 described in Table 30 and according to the same operation as the test products 91 to 102 described in FIG. Jelly was prepared.
The same evaluation as in Test Example 11 was performed on the coffee jelly prepared in Test Example 18.
Table 41 shows the evaluation results of Test Example 18.

  From the results in Table 41, the control product 16 without addition of the polysaccharide (polysaccharide preparation), the product of the present invention and the comparative product had no sticky texture and had a very good mouthfeel, but was in a liquid state. Therefore, the control product 17 to which the polysaccharide (polysaccharide preparation) is added and the invention product and the comparative product are not added has a good shape retention property due to its hard physical properties, but has no shape retention property. It had a strong mouthfeel, a bad mouthfeel, and a weak flavor. The test product 114, to which the product 12 of the present invention containing a fine gel having a median diameter of 500 μm or less was added, had hardness similar to that of the control product 17, good shape retention, and weak sticky texture. The mouthfeel was good and the flavor was strong.

  From the above, a polysaccharide-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is a polysaccharide (polysaccharide preparation) in coffee jelly to which a polysaccharide (polysaccharide preparation) is added. The amount of added is unchanged, and while maintaining the effect of improving the shape retention, which is a function of the polysaccharide (polysaccharide preparation), the sticky texture peculiar to the polysaccharide (polysaccharide preparation) is reduced, Suppressed the loss of flavor and flavor.

  According to the present invention, in a polysaccharide-containing sol-like food, the amount of the polysaccharide added is unchanged, and the effects of suppressing the separation of insoluble components and oils and improving the shape retention are maintained, and the polysaccharide-like sticky texture. It is possible to provide a modifier that improves the quality such as suppressing the dryness and suppressing the deterioration of the taste and the taste, and the contribution to the industry is high.

Claims (5)

  A polysaccharide-containing sol-like food-modifying agent, which contains a fine gel of a gelling agent having a median diameter of 500 μm or less.   The gelling agent is at least one gel selected from the group consisting of agar, carrageenan, gellan gum, xanthan gum, locust bean gum, tara gum, glucomannan, konjac flour (potato), pectin, alginic acid, alginates, and curdlan. The polysaccharide-containing sol-like food modifier according to claim 1, which is an agent.   Polysaccharides in sol-like foods containing polysaccharides include starch, modified starch, agar, carrageenan, gellan gum, xanthan gum, locust bean gum, tara gum, guar gum, glucomannan, konjac flour (potato), pectin, alginic acid, alginates, alginate esters. , Tamarind seed gum, psyllium seed gum, gum arabic, karaya gum, pullulan, curdlan, tragacanth gum, ghatti gum, arabinogalactan, cellulose, carboxymethylcellulose, soybean water-soluble polysaccharide, methylcellulose, welan gum, cassia gum, Agrobacterium sk The polysaccharide-containing sol-like food modifier according to claim 1 or 2, which is at least one selected from the group consisting of sinoglycan, guar gum enzymatic degradation product, furceleran, and fermented cellulose.   A polysaccharide-containing sol-like food containing the modifier according to claim 1.   Polysaccharides in sol-like foods containing polysaccharides include starch, modified starch, agar, carrageenan, gellan gum, xanthan gum, locust bean gum, tara gum, guar gum, glucomannan, konjac flour (potato), pectin, alginic acid, alginates, alginate esters. , Tamarind seed gum, psyllium seed gum, gum arabic, karaya gum, pullulan, curdlan, tragacanth gum, ghatti gum, arabinogalactan, cellulose, carboxymethylcellulose, soybean water-soluble polysaccharide, methylcellulose, welan gum, cassia gum, Agrobacterium sk The polysaccharide-containing sol food according to claim 4, which is at least one selected from the group consisting of sinoglycan, guar gum enzymatic degradation product, furceleran, and fermented cellulose.

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