JP2879708B2 - Gelled food and its production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a gelled food (including a gelled food material, the same applies hereinafter) obtained by hydrating and gelling starch as a main material and a method for producing the same. .

[Conventional technology]

Starch is contained in many foods such as cereals, beans, and potatoes, and has been widely used in the manufacture of confectionery and dishes.

In particular, in Japanese confectionery, gelatinous foods are mainly sold and consumed mainly from starches such as waste cake, uiro, gyuhi and yubeshimochi. In addition, recently, in order to promote the growth of teeth of children, there is a growing demand for gummy candy mainly composed of gelatin and having high gel strength. However, since these gel foods are obtained by gelatinizing starches solely by heating, or by melting gelatin and then cooling,
There was a problem that the fresh flavor and taste were lost by heating.

In addition, gummy candy requires high gel strength, so that it was necessary to use a large amount of expensive gelatin. In order to replace this gelatin with inexpensive starch, it is necessary to increase the starch concentration to 40-50% in order to obtain the required gel strength. However, when heating at such a high starch concentration, stirring cannot be performed due to a sharp increase in viscosity,
There was a fatal problem that made it virtually impossible to continue working. When the starch concentration is reduced, only a gelled product having a low gel strength is obtained, and a satisfactory product cannot be obtained.

[Problem to be solved by the invention]

The present invention has been made in order to solve the disadvantages of such a gelled food using starch as a raw material, and has an object to obtain a gelled food having high gel strength by hydrating and gelatinizing starch. And

[Means for solving the problem]

In recent years, attention on high-pressure processing has increased, and 1000 to 10,000 k
Devices capable of obtaining high pressure conditions of g / cm ² have become generally available. This high-pressure device is mainly used for research on sterilization of microorganisms and denaturation of proteins.

The present inventors have conducted research on starch hydration, and found that starch can be hydrated and gelatinized without using heating by using this high-pressure treatment device. The inventors have further found that, when the starch concentration is further increased to some extent, a gel having high gel strength and elasticity can be obtained immediately without applying any heat, and the present invention has been completed. That is, the present invention relates to a gelled food product obtained by dispersing starch in the presence of water, preferably by dispersing the starch in water, and performing high-pressure treatment at a pressure of 1,000 to 10,000 kg / cm ² to gel, and a method for producing the same. As the starch used in the present invention, any starch such as natural starch or modified starch which is usually used as a food material can be used. Among them, tapioca starch, potato starch, sweet potato starch, corn starch, waxy corn starch, waste meal and the like can be exemplified.

The starch concentration is 15 to 70 when the starch is dispersed in water.
%, Preferably 20 to 60%. Even at 15% or less, for example, 1%, starch hydrates and a viscous aqueous solution is obtained, but the gelation is insufficient and the concentration is insufficient. If the starch concentration is 70% or more, the water required for hydration becomes insufficient.
That is, even if starch and water are mixed, the powdery appearance is obtained at this ratio, and a gelled product cannot be obtained even by high-pressure treatment. Very hard and resilient gels can be obtained at a concentration of around 50%.

A pressure of 1000 to 10,000 kg / cm ² is used for the high pressure treatment. If it is less than 1000 kg / cm ² , starch hydration and gelatinization will be insufficient, resulting in a cloudy and brittle structure. As the treatment pressure increases, gelatinization of starch starts, the gel gradually becomes transparent and sticky, and finally a gel can be obtained. The gelatinization pressure varies depending on the type of starch. For example, waxy corn starch with high amylopectin content,
Tapioca starch and the like gelatinize and gel at a relatively low level of about 1000-4000 kg / cm ² . Corn starch with high amylose content, potato starch, etc. are relatively high 8000-10,000k
When a pressure of about g / cm ² is applied, a gelatinized product with sufficient gelatinization and good texture can be obtained. At 10,000 kg / cm ² or more, water becomes a solid and the volume does not change, so that the physical properties of the obtained gel do not change. Moreover, at present 10000 kg / cm ² or more treatment pressure because ultra high pressure treatment ultrahigh pressure processing apparatus for performing is not a technically very sparingly Kashiku practical 10000 kg / cm
^It is desirable to make it ² or less.

When high-pressure treatment is performed, it is desirable that the starch is put into a synthetic resin bag as an aqueous dispersion, and high pressure is applied without heating in a high-pressure device.

Next, Table 1 shows the results when starch was subjected to high pressure treatment in the presence of water.

As the starch, waxy corn starch, tapioca starch, potato starch, and corn starch were used. The starch concentration was relatively high, 50% (W / W). These various starches were dispersed in an equal amount of water, packed in a plastic bag, and subjected to an ultra-high pressure treatment. The processing conditions were 9000 kg / cm ² for 10 minutes.

As described above, when starch is used as an aqueous dispersion and a high pressure is applied, a gelled product can be obtained within several minutes to several tens of minutes. As shown in Table 1, the properties of the gelled product slightly differ depending on the type of starch. A wide variety of gel foods can be obtained without limitation due to differences in properties. Examples of such gelled foods include gummy candy, waste dust, uiro, gyuhi, yubeshi mochi and the like. Therefore, it is desirable to use a starch that matches the properties of the product to be obtained as a raw material. For example, when trying to manufacture gummy candy, it is desirable to use tapioca starch having high gel strength and high elasticity.

As the high-pressure device used in the present invention, as long as it can apply a pressure of 1000 kg / cm ² or more, regardless of its type and capacity,
A conventionally known high-pressure device can be used. As a suitable high-pressure device, for example, a cold isostatic pressing device can be exemplified.

According to the present invention, a good gel can be obtained only with starches and water, but instead of water or a part thereof, fruit juice, milk, or soup or seasonings, flavors, various foods such as flavors or materials thereof Can also be added.

Next, the present invention will be described using fresh gummy as an example, but the present invention should not be construed as being limited to this example.

〔Example〕

Mix 50 g of tapioca starch and 50 g of double-concentration orange juice,
Filled in a vinyl tube. This is connected to a high pressure device (MC
T-150, manufactured by Mitsubishi Heavy Industries, Ltd.) was subjected to high-pressure treatment at 7000 kg / cm ² for 10 minutes to obtain a product. The obtained product was a gel having very high gel strength and elasticity, showing a gummy-like texture when eaten, and having a fresh flavor and taste.

〔The invention's effect〕

In the present invention, the starch is hydrated in the presence of water, particularly as an aqueous dispersion, and subjected to high-pressure treatment at a pressure of 1,000 to 10,000 kg / cm ² without heating, thereby hydrating the starch to form a gel having a high gel strength. Food can be obtained, which is widely used as a food material or food, and thus has great benefits in the food industry.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23L 1/05-1/09

Claims (4)

(57) [Claims] 1. A method of producing starch in the presence of water at a pressure of 1,000 to 10,000 kg / cm.
Gelled food obtained by gelling by high pressure treatment in ² . 2. The starch is pressured in the presence of water at a pressure of 1,000 to 10,000 kg / cm.
^{2. A} gelled food which is gelled by high pressure treatment in ² and contains therein at least one kind of taste component selected from the group consisting of fruit juice, milk, soup, seasonings and flavors. 3. The method of claim 1, wherein the starch is subjected to a pressure of 1,000 to 10,000 kg / cm in the presence of water.
^{2. A} method for producing a gelled food, wherein the gelation is performed by high-pressure treatment in step ² . 4. The method for producing a gelled food according to claim 3, wherein the starch concentration is 15 to 70%.