JP3333290B2 - Food composition containing fine cellulose - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the fields of food, suspension stability, emulsification stability, thickening stability, heat stability, vibration stability, texture improvement, cloudiness, whiteness improvement, and fluidity. TECHNICAL FIELD The present invention relates to a fine cellulose-containing food composition which is excellent in improvement of texture and texture, and has a physiological effect as a dietary fiber and low food calorie.

[0002]

2. Description of the Related Art Conventionally, as a water-dispersible composite mainly composed of cellulose, for example, Japanese Patent Publication No. 40-1217
No. 4 describes that an interfering agent is added to a cellulose crystallite aggregate to obtain an aqueous colloidal dispersion. In addition, Tokiko Sho 56
JP-A-31094 and JP-B-57-147771 disclose a water-dispersible composite obtained by combining a microcrystalline cellulose with a dispersant and a disintegrant. These are mixed with cellulose and water-soluble polymer, saccharides, etc. in the presence of water, and ground,
Then, it is disclosed that a composite is obtained by drying and pulverizing, and JP-B-62-43661 discloses that the composite is used for food.

However, when this composite is applied to processed foods, graininess, sedimentation, and the like occur due to the large particle size of the cellulose constituting the composite, and improvement has been desired. For this reason, efforts have been made to develop technology for sufficiently miniaturizing cellulose particles. EP-0415193A2 discloses an aqueous dispersion having an average particle diameter of 6 μm or less as described in WO-910246.
1, USP-5011701 discloses a method of atomizing cellulose for producing low-calorie cheese.
Japanese Patent No. 30220 discloses a method for homogenizing a microcrystalline cellulose suspension, but all of them are premised on use in the form of a water slurry. However, there are many restrictions on use, such as problems in transportation and storage such as adhesion to pipes and tank walls, and inability to use at a high concentration.

Japanese Patent Application Laid-Open No. 4-108347 describes a composition obtained by drying a mixture of the above-mentioned finely divided cellulose and starch, which is intended for water retention and oil retention. It does not redisperse in water to form a cellulose colloid. In the present invention, as a result of allowing a large amount of starch to coexist, the composition itself swells in water, but the colloidal cellulose portion does not redisperse finely, and thus does not function as a stabilizer such as emulsification or suspension. Further, since the viscosity is low, a sufficient body cannot be formed.

[0005] However, in the current processed food industry, more highly stable suspension, emulsification, heat resistance, and the like are desired, and smooth, high-dietary fiber-containing foods without graininess and low-calorie foods are also desired. The emergence of is desired.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to eliminate the graininess felt in foods using a dry complex mainly composed of cellulose and to obtain a food having a smooth texture. In addition, it solves the problems of storage, transportation and storage when using an aqueous suspension of fine cellulose, and at the same time, a composite obtained by drying and mixing fine cellulose and water-soluble gums and / or hydrophilic substances. By using
An object of the present invention is to provide a food product having improved stability such as suspension, emulsification, heat resistance, and the like, as compared with a case where microcellulose and water-soluble gums are simply used together without being dried and complexed. It is another object of the present invention to provide a smooth high-fiber-containing food and a low-calorie food without graininess.

[0007] That is, the present invention relates to the field of foodstuffs in which suspension stability, emulsification stability, thickening stability, heat resistance stability, vibration stability, tissue improvement, cloudiness, whiteness, flowability, An object of the present invention is to provide a fine cellulose-containing food composition which is excellent in texture improvement and the like, and has a physiological effect as a dietary fiber and a low calorie content of the food.

[0008]

The food composition containing fine cellulose according to the present invention contains 20 to 98% by weight of fine cellulose.
And water-soluble gums interacting with cellulose and / or
Or a dried composite comprising 2 to 80% by weight of a hydrophilic substance, wherein the average particle size when the composite is redispersed in water is 8 μm or less, and the ratio of particles having a size of 10 μm or more is 40% or less. Is achieved by containing a water-dispersible complex having a colloid fraction of 65% or more.

It has been disclosed in Industrial and Engineering Chemistry Vol. 54, PP20-29, that micronized cellulose exists in water in a colloidal form and exhibits various properties as a stabilizer and a body imparting agent. . Further, a technique for adding an interfering agent to cellulose to form an aqueous colloidal dispersion is disclosed in Japanese Patent Publication No. 40-1217.
No. 4, JP-B-56-31094, JP-B-57-147
No. 71 and other publications. In addition, if cellulose is extremely finely divided, it will not be possible to feel roughness.
As disclosed in P-0415193A2.
However, there is no description about complexing extremely finely divided cellulose into a redispersible dry composite.

The present inventors have conducted intensive studies using various water-soluble gums and the like for the purpose of developing a redispersible fine cellulose composite, and have shown an interaction between the fine cellulose and the gum, Was found to be improved.
Furthermore, they have found that a food composition using this complex has an unprecedented function, and completed the present invention. Hereinafter, the present invention will be described in more detail.

According to the study of the present invention, the main factor of the roughness of cellulose particles is the amount of coarse particles. Particularly strong grains are felt by particles of 10 μm or more,
When the ratio of the particles having a size of 10 μm or more when the fine cellulose composite used in the present invention is redispersed in water exceeds 40%, a foreign substance is felt on the tongue. Preferably it is 20% or less. It is particularly preferably at most 5%. In addition, the shape of the cellulose particles is also related to the roughness, and the average of the aspect ratio represented by the ratio of the major axis to the minor axis is preferably 3 or less with respect to the cellulose particles that are 10 μm or more at the time of redispersing the composite. . The average particle size of cellulose at the time of re-dispersion of the composite must be 8 μm or less. Preferably 6
μm or less. Particularly preferably, it is 4 μm or less. It was also found that the smoothness felt by the tongue coincides with the colloid fraction, which is a practical property for measuring colloidal cellulose. The colloid fraction of the complex used in the present invention is 6
5% or more is required. It is preferably at least 80%.

Here, the colloid fraction means the weight ratio (%) of the solid content of the dispersed phase which is suspended and dispersed without sedimentation when a certain centrifugal force is applied to the aqueous dispersion of cellulose and the composite. It is. That is, it is the ratio of the colloidal portion that can be stably dispersed without settling in the aqueous dispersion, and indicates the practical ability of dispersibility and stability. The average particle diameter is a particle diameter of 50% of an integrated volume by a laser method using LA-500 manufactured by HORIBA, Ltd., and a ratio of particles of 10 μm or more is a ratio in a volume distribution by particle size measurement by a laser method. (%). These measuring methods will be described in detail in Examples.

JP-B-57-14771 and JP-B-62-43661 disclose that microcrystalline cellulose is desirably ground to an average particle size of 5 μm or less. However, a composite was prepared by kneading and grinding with a kneader by a method described in Japanese Patent Publication No. 57-14771, and the average particle diameter was measured. The centrifugal force was manufactured by Shimadzu Corp. Sedimentation type particle size distribution analyzer CP
When the -50 type was used, the diameter was 1.8 μm. However, the laser diffraction particle size distribution analyzer L manufactured by Horiba, Ltd. of the present invention was used.
When A-500 was used, a result of 10.5 μm was obtained.
In addition, the ratio of particles having a particle diameter of 10 μm or more was 58%, and the colloid fraction was 54%. As a result, roughness was felt and the function as a stabilizer was not sufficient.

The water-dispersible composite of the present invention can be obtained by dispersing a water-soluble gum and / or a hydrophilic substance in milled fine cellulose to form a homogeneous slurry, and drying the same. The fine cellulose used in the present invention is obtained by depolymerizing a cellulosic material such as wood pulp and refined linter by acid hydrolysis, alkali oxidative decomposition, explosion, enzymatic decomposition, etc., and then mills such as a bead mill, kneader, extruder. And a wet shearing by applying mechanical shearing with an emulsifying machine such as a kneading grinder or a high-pressure homogenizer. It may be dried after the depolymerization treatment. The smaller the average particle size of the fine cellulose, the higher the effect on the stability and texture of the food composition is.
It is preferably not more than μm. Particularly preferably 4 μm
It is as follows. In addition, the ratio of particles of 10 μm or more is 40%.
The following is preferred. It is particularly preferably at most 5%.

The colloidal fraction of fine cellulose is 5
It is preferably 0% or more. The concentration at the time of preparing fine cellulose is preferably 1 to 20% by weight. When the concentration is less than 1% by weight, there is a disadvantage that the amount of water to be removed is excessively large when complexing with a water-soluble gum and / or a hydrophilic substance later. On the other hand, if the concentration exceeds 20% by weight, wet grinding with mechanical shearing cannot be performed, which is not preferable. Particularly preferably, it is 2 to 15% by weight.

The composite obtained by drying a slurry of fine cellulose and a water-soluble gum and / or a hydrophilic substance has a viscosity lower than that of a simple mixture of fine cellulose and a water-soluble gum and / or a hydrophilic substance. The viscosity of the slurry after forming the composite is higher. That is, it is presumed that there is some interaction between the fine cellulose and the water-soluble gums or the like by drying. Complexing with water-soluble gums that have an interaction allows the micronized cellulose to be rapidly dispersed in water, further enhances the suspension stability when applied to foods, and functions as a protective colloid. By fulfilling it, it contributes to improvement of emulsion stability and the like. In addition, the hydrophilic substance itself dissolves rapidly in water, thereby promoting the dispersion of cellulose in water, and its effect is further enhanced by combining with a water-soluble gum.

Further, by combining the fine cellulose with a water-soluble gum and / or a hydrophilic substance to form a complex, the smoothness and roughness of the food can be improved as compared with the case where the raw fine cellulose is used. The total of water-soluble gums and / or hydrophilic substances in the composite is 2 to 80
It must be in weight percent. The component composition referred to in the present invention refers to the weight ratio of each component to the total solid content excluding water in the composite. When the total of the water-soluble gums and / or the hydrophilic substance is less than 2% by weight, it is difficult to prevent reaggregation based on hydrogen bonding between cellulose particles in the drying step. It is preferably at least 5% by weight. On the other hand, when the content exceeds 80% by weight, the viscosity increases more than necessary due to the water-soluble gums and the texture decreases, and the performance as a stabilizer decreases with the decrease in the cellulose content. It is preferably at most 50% by weight.

More specifically, the water-soluble gums are water-soluble gums having high water swellability and good compatibility with cellulose in water, such as locust bean gum, guar gum, tamarind gum, and quince seed gum. , Karaya gum, arabic gum, tragacanth gum, guttie gum,
Arabinogalactan, agar, carrageenan, alginic acid and its salts, phaceleran, pectin, quince, xanthan gum, curdlan, pullulan, dextran,
Gellan gum, gelatin, cellulose derivatives such as sodium carboxymethylcellulose and the like can be mentioned. Preferred are sodium carboxymethylcellulose, xanthan gum, carrageenan, pectin, karaya gum, gelatin and gum arabic. These water-soluble gums may be used in combination of two or more.

The hydrophilic substance is an organic substance having a high solubility in cold water and hardly causing viscosity and being solid at 25 ° C., such as starch hydrolyzate, dextrins, sucrose, glucose, fructose, lactose, maltose, Isomerized sugar, coupling sugar, palatinose, neosugar, reduced starch saccharified candy,
Water-soluble saccharides such as xylose, sorbose, lactulose, polydextrose, maltitol, mannitol,
And sugar alcohols such as xylitol and sorbitol. Preferred are starch hydrolysates, dextrins, glucose, fructose, sucrose, lactose, maltose, polydextrose, mannitol and sorbitol. These hydrophilic substances may be used in combination of two or more. It is free to mix other components to such an extent that the dispersion of the dried composite of fine cellulose is not hindered.

The composite used in the present invention is obtained by first uniformly mixing fine cellulose obtained by grinding with a water-soluble gum and / or a hydrophilic substance to form a homogeneous slurry, followed by drying. Can be A method in which the cellulosic material is mixed with a water-soluble gum and / or a hydrophilic substance in advance before grinding and ground to form a slurry may be used. Preferred drying methods include spray drying and freeze drying, and particularly preferred is a method in which the slurry is cast and dried in the form of a film as in a drum dryer. The moisture content of the dried composite is preferably 1 to 20%. Particularly preferably, the water content is 2 to 10%. The method for producing the composite used in the present invention is based on the method described in detail in Japanese Patent Application No. 4-259396.

The fine cellulose composite used in the present invention is:
When applied to food, the average particle size of fine cellulose is 8 μm or less and 10 μm or more in the food is 40%.
Must be: However, since it may be difficult to determine the particle size of the fine cellulose in an actual food, the present invention specifies the state when the complex is redispersed in water. That is, the present invention provides fine cellulose, water-soluble gums having an interaction with cellulose, and / or
Or, when the dried composite comprising a hydrophilic substance is redispersed in water, the ratio of particles having an average particle size of 8 μm or less and 10 μm or more is 40% or less, and the colloid fraction is 65% or more. Is to add the water-dispersible complex to foods.

As a method for redispersing the complex in water, various dispersers, emulsifiers, mills and the like usually used in food production processes can be used. For example, dispersion represented by various mixers such as a propeller stirrer, a high-speed mixer, a homomixer, and a cutter, mills such as a ball mill, a colloid mill, a bead mill, and a raikai machine; A kneading / milling machine represented by an emulsifier, a planetary mixer, a kneader, an extruder, a turbulizer, etc. can be used alone or in combination. However, in order to obtain a suitable redispersion particle size, it takes a long time with a mixer having a low shearing force. Therefore, in practice, it is preferable to use a dispersing machine having a shearing force higher than that of a high-speed mixer.

In order to re-disperse the water-dispersible composite, the composite may be dispersed in water in advance and used as a suspension, or may be poured into water with other components and dispersed. You may. Both cases are affected by the amount of water during dispersion. The water retention capacity of the cellulose particles themselves is 1 g of cellulose.
It is said that water is 2 to 4 g. The complex used in the present invention contains a water-soluble gum, and the amount of water required to redisperse the gum is about 4 times or more, preferably 10 times or more by weight of the complex. If the amount of water is less than this, it does not theoretically reach the saturated water absorption of the composite, and it is difficult to obtain a suitable redispersibility.

The fine cellulose-containing food composition referred to in the present invention refers to beverages such as coffee, black tea, matcha, juice powder, juice, etc., raw milk, processed milk, lactic acid bacteria drinks, milky drinks such as soy milk, calcium-enriched drinks and the like. Various beverages including fortified beverages and dietary fiber-containing beverages, ice cream, ice milk, soft ice cream, milk shake, sherbet and other ice confections, butter, cheese, yogurt, coffee whitener, whipping cream, custard cream, Dairy products such as pudding, processed fats and oils such as mayonnaise, margarine, spreads and shortenings,
Various soups, stews, sauces, sauces, seasonings such as dressings, various pastes represented by paste, various fillings represented by jams, flower pastes, gel pastes including various annes and jelly Foods, bread, noodles, pasta, pizza, cereal foods including various premixes, Japanese and Western confectionery including candies, cookies, chocolate, mochi, etc., fish paste products such as kamaboko, hampen, ham, sausage, Livestock products typified by hamburgers, cream croquettes, various kinds of prepared foods such as Chinese anne, gratin, and gyoza, delicacies such as salted vegetables, pickled casks, pet foods, and tube foods. Suspension stabilizer, emulsion stabilizer, thickening stabilizer, foam stabilizer, cloudy agent, tissue-imparting agent, flow improver, shape-retaining agent Syneresis inhibitor, dough modifier, can be used as a powdered base, it is to act further dietary fiber base in the food in general, as a low-calorie groups agent fats alternative like. In addition, the effects of the present invention can be exerted even if the above-mentioned foods are different in processing form of retort foods, powdered foods, frozen foods, foods for microwave ovens, etc. or business preparations.

The food composition of the present invention can be prepared by using the same equipment as that generally used in the production of each food, in addition to the main raw materials, flavors, pH adjusters, and thickeners as required. And kneading, stirring, emulsifying, heating and the like. The effect of the food composition obtained by blending the fine cellulose composite of the present invention will be described.

When the food composition of the present invention is a beverage,
It contributes to the suspension stability of insoluble materials such as cocoa particles and calcium particles, and also facilitates the redispersibility of particles settled in the bender. Also, sterilization method is low temperature retort,
Regardless of the high-temperature retort, UHTS, or HTS, it suppresses the destruction of the system inside the beverage and reduces curd, which is a coalescence phenomenon of proteins and / or fats and oils. When these effects are expected, the amount of the complex added is preferably 0.01 to 5% by weight based on the food. Particularly preferably, it is 0.02 to 1% by weight. More preferably, the content is 0.05 to 1% by weight. Furthermore, if the effect as dietary fiber is expected, 1% by weight of the food
Although the above-mentioned high addition is required, it is considered that it is preferable to add about 3 to 5 g per meal according to the result of recent research on the shortage of dietary fiber.

When applied to ice confections represented by ice cream, it contributes to the improvement of aging emulsification stability and thickening stability, increases overrun during freezing, further contributes to foam stability, and furthermore It can improve the texture and fluidity of the product. In this case, the amount of the complex added is preferably 0.01 to 3% by weight based on the mixed solution. Particularly preferably, it is 0.01 to 1% by weight. More preferably, the content is 0.05 to 1% by weight. Further, from the region where the added amount of the complex exceeds 0.5% by weight, the added amount of fats and oils to be added to the ice cream can be reduced,
Production of low calorie ice cream becomes possible.

When the composite is applied to dairy products such as coffee whiteners and creams, the same effects as frozen desserts, such as improved emulsion stability and thickening stability, can be expected. In this case, the added amount of the complex is preferably 0.01 to 5% by weight, particularly preferably 0.01 to 2% by weight.
More preferably, it is 0.05 to 2% by weight. Also, 0.
In the range of 5 to 10% by weight, it is possible to impart a shape retaining property capable of substituting the function of the fat or oil.

For processed oils and fats such as mayonnaise, margarine and spread, effects such as emulsification stability can be exhibited by blending in an amount of about 0.01 to 2% by weight, but 0.5 to 10% by weight. , Preferably in a range of 1 to 10% by weight, it is possible to reduce fats and oils as a fat and oil substitute material. Generally, O /
With respect to the W-type emulsion, when the concentration of the redispersed slurry liquid of the complex is 5 to 15% by weight, it is possible to substitute the same amount of oil and fat contained in the food. The reason why the concentration of the redispersed slurry liquid of the composite varies from 5 to 15% by weight is that the optimum concentration differs depending on the type of fat or oil to be replaced.

The redispersion slurry of the composite can replace all or part of the fat or oil. When a part is substituted, it contributes to the improvement of the fluidity of the emulsion in addition to the progress of the reduction in calories, and it is possible to maintain the shape retention property against heat and to improve the heat resistance. Also,
Gives a smooth and refreshing texture.

Regarding the W / O type emulsion, in addition to the method of mixing and emulsifying the redispersed slurry liquid of the complex and the fat and oil,
A method of forcibly dispersing the complex directly in fats and oils can also be used. In this case, a disperser having strong shearing and grinding power such as a homomixer or a high-pressure homogenizer is required. It is possible to increase the dispersion speed by adding a small amount of a dispersion medium, and a method of treating at a high temperature is also effective. The W / O emulsion contributes to improvement of fluidity, heat resistance, cloudiness and texture.

When the complex is applied to seasonings such as soups, sauces and dressings, emulsion stability, cloudiness (giving whiteness very similar to emulsification), improvement in fluidity, prevention of water separation, and shape retention It can contribute to the improvement and give a smooth and light texture to the mouth. When used as an emulsion stabilizer, it has resistance to changes in heat such as heating and cooling and mechanical shear such as stirring and vibration, and can maintain a stable emulsified state.

In this case, the amount of the complex added is preferably 0.01 to 10% by weight based on the food. Especially 0.02-8
% By weight is preferred. When the amount exceeds 0.1% by weight, the shape retaining property of fats and oils can be substituted and can be used as a low-calorie base. When the complex is applied to gel paste foods represented by flower pastes and jellies, effects of emulsification stability, a tissue-imparting or tissue-improving agent, water separation prevention, and dough modification are recognized. In this case, the addition amount is preferably 0.02 to 3% by weight. Particularly, 0.05 to 1.2% by weight is preferable. Further, in the range of 0.5 to 10% by weight, it can be used as a fat or oil substitute material or a dietary fiber material.

When the complex is applied to cereal foods such as bread and noodles, and Japanese and Western confectioneries such as candies and cookies, crispy properties without affecting the palatability of the final product,
It contributes to moisturizing dough, increase mechanical strength, and provide freezing resistance. In this case, the addition amount is preferably 0.01 to 5% by weight. Particularly, 0.01 to 1% by weight is preferable. In addition, when applied to fish paste products such as Kamaboko, it has the effect of improving whiteness without lowering jelly strength, and when the complex is applied to a pickle liquid of livestock products such as ham, water retention, heat resistance is improved, and It contributes to the improvement of taste quality.

When applied to cream croquettes, gratins and the like, it is useful for improving water retention, shape retention and texture, and contributes to improvement in shape retention after cooking, so that a mouth-melting product can be obtained. In addition to the above, it is effective for thickening stability of delicacy such as salted fish and prevention of water separation, and can be applied to tube fluidized foods as a dietary fiber in addition to improving fluidity.

[0036]

Next, the present invention will be described in more detail by way of examples. In addition, the measurement and evaluation methods are as follows. <Colloid Fractionation> (1) 0.75 g of a sample as a solid content is placed in an ace homogenizer (AM-T manufactured by Nippon Seiki) containing distilled water to make the total amount 300 g. (2) Disperse at 15000 rpm for 2 minutes. (3) Accurately weigh 10 ml of the dispersion in a weighing bottle. (4) Transfer the remaining dispersion to a centrifuge tube, and
Centrifuge for 5 minutes. (Domestic centrifuge model H-300) 10 ml of the supernatant is accurately placed in a weighing bottle and precisely weighed. (5) The weighing bottles of (3) and (4) were dried in a dryer at 105 ° C for 1 hour.
Evaporate to dryness for 0 hours. (6) The solid content weight of (3) is precisely weighed. Ag (7) The weight of the solid content of (4) is precisely weighed. Bg (8) Correction of water-soluble components (total of water-soluble gum and hydrophilic substance). Amount of water-soluble component: S%, colloid fraction (%) = (B-AS / 100) × 100 /
A (1-S / 100)

<Average particle size: ratio of particles having a particle size of 10 μm or more> (1) 3.0 g of a sample as a solid content was placed in an ace homogenizer (AM-T manufactured by Nippon Seiki) containing distilled water to make the total amount 300 g. . (2) Disperse at 15000 rpm for 5 minutes. (3) Horiba laser diffraction particle size distribution analyzer (LA-5
00) is used to measure the particle size distribution. The average particle diameter is a particle diameter of an integrated volume of 50%, and the ratio of particles of 10 μm or more is represented by a ratio (%) in a volume distribution. <Moisture> (1) About 2 g of a sample is put into a weighing bottle and precisely weighed. (2) Place the weighing bottle in a hot air dryer and dry at 105 ° C. for 5 hours. (3) The sample weight is measured, and the water content (%) is determined from the weight loss. <Viscosity> (1) A dispersion having a solid content of 1% in both the composite system and the dispersion mixture system is allowed to stand at 20 ° C. for 24 hours, and then measured with a B-type viscometer. <Emulsification Ability> (1) In a formulation of O / W = 50/50 using salad oil, the addition amount of solid content was 1 for both the composite system and the dispersion mixture system.
% And emulsify with a TK homomixer. (2) After standing at 20 ° C. for 24 hours, the emulsified state is observed. An emulsifying capacity of 100% indicates complete emulsification, and 80% indicates that there is a 20% separated aqueous phase at the bottom. <Zaratsuki> (1) A dispersion having a solid content of 1% was prepared for both the composite system and the dispersion mixture system, and evaluated by 10 panelists.

[0038]

Example 1 After shredding a commercial DP pulp, an acid-insoluble residue obtained by hydrolysis in 10% hydrochloric acid at 105 ° C for 20 minutes was filtered and washed to obtain a cake having a water content of 60% by weight. This cake-like material was subjected to a grinding treatment for 1 hour with a planetary mixer. Water is added to the milled cake-like substance to make a cellulose dispersion having a solid content of 7% by weight using a homomixer, and then centrifuged at 2500 G for 5 minutes to obtain a dispersion having a solid content of 4% by weight in the upper layer. Was. The colloidal fraction of cellulose obtained by this fractionation treatment was 68%, the particle size at an integrated volume of 50% was 3.8 μm, and the ratio of particles having a particle size of 10 μm or more was 2.8%. This is referred to as cellulose A.

Next, the mixing composition of cellulose A and CMC-Na (sodium carboxymethylcellulose) (Cellogen manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was adjusted to a solid content ratio of 95/5, respectively. A weight percent dispersion was prepared. The surface of the drum was treated with a silicone release agent for food using a drum dryer (Model KDD-1 manufactured by Kusunoki Kikai Seisakusho Co., Ltd.).
The film was dried at 1.0 rpm at a rotation speed of 1.0 cm ² to obtain a film-like water-dispersible composite. This is defined as T-1. Complex T-
Table 1 shows the properties of No. 1. Table 2 shows the results of the viscosity, emulsifying ability, and roughness of the composite T-1.

On the other hand, a mixture of cellulose A and a CMC-Na solution adjusted to a predetermined concentration in advance so as to have a solid content ratio of 95/5, and dispersed in water (not dried and compounded) were dispersed. Table 2 shows the results of viscosity, emulsifying ability, and roughness in a liquid mixture system.

[0041]

Example 2 After shredding a commercial DP pulp, hydrolyzing it in 10% hydrochloric acid at 105 ° C. for 20 minutes, filtering and washing the acid-insoluble residue, and preparing a cellulose dispersion having a solid content of 10% by weight. did. This cellulose dispersion is subjected to a medium stirring wet grinding apparatus (Apex Mill, manufactured by Kotobuki Giken Kogyo Co., Ltd., A
M-1 type), using zirconia beads having a diameter of 1 mmφ as a medium, performing a pulverization process by passing twice with a stirring blade at a rotation speed of 1800 rpm and a supply amount of a cellulose dispersion of 0.4 l / min, and performing solidification of cellulose B. A 10% by weight paste was obtained. The colloid fraction of cellulose B is 7
The particle size of 3% and the cumulative volume of 50% was 3.1 μm, and the ratio of particles having a particle size of 10 μm or more was 1.2%.

Next, the composition of cellulose B, xanthan gum (Bistop manufactured by San-ei Chemical Industry Co., Ltd.), and maltodextrin (Foodtex manufactured by Matsutani Chemical Industry Co., Ltd.) were 75/5/20 in solid content ratio, respectively. A dispersion having a total solid content of 3.5% by weight was prepared. After performing a heat treatment at 80 ° C. for 60 minutes with stirring, a powdery water-dispersible composite T-2 was obtained by spray drying. Table 1 shows the properties of the obtained water-dispersible composite T-2. Table 2 shows the results of the viscosity, emulsifying ability, and roughness of the composite T-1.

In the same manner as the complex T-2, the complex T-3 using carrageenan (CS-67 manufactured by San-ei Chemical Industry Co., Ltd.) and pectin (San-Ei Gen FFI Co., Ltd.)
T-4 using karaya gum (manufactured by Toyo Petrolite Co., Ltd.) and complex T-6 using gum arabic (manufactured by Sanei Pharmaceutical Trading Co., Ltd.). Obtained. Table 1 shows their properties, and Table 2 shows the results on viscosity, emulsifying ability, and roughness.

In the same manner as in Embodiment 1, T-2 to T-
Table 2 shows the results of viscosity, emulsifying ability, and roughness of a dispersion mixture system having the same composition as that of the composite of Example 6. From the results in Table 2, the slurry viscosity after forming the composite is higher than the slurry viscosity of the dispersion mixture system, which is a simple mixture of fine cellulose and water-soluble gum,
These water-soluble gums have been shown to interact with micronized cellulose. Further, the performance as a stabilizer using the emulsifying ability as an index is also improved by complexing. In addition, all had no roughness and had a smooth texture.

[0045]

Example 3 After chopping a commercial DP pulp, hydrolyzing it in 10% hydrochloric acid at 105 ° C. for 20 minutes, filtering and washing the acid-insoluble residue, and preparing a cellulose dispersion having a solid content of 10% by weight. did. This cellulose dispersion is subjected to a high-pressure crusher (Nanomizer LA-31 manufactured by Nanomizer Co., Ltd.).
Then, crushing treatment was performed at 1300 Kg / cm ² three times to obtain a paste having a solid content of cellulose C of 10% by weight. The colloid fraction of this cellulose C was 82%, the particle size of the cumulative volume 50% was 5.5 μm, and the ratio of particles having a particle size of 10 μm or more was 13.5%.

Next, cellulose C, xanthan gum, and starch hydrolyzate (Paindex, manufactured by Matsutani Chemical Industry Co., Ltd.) were blended at a solid content ratio of 60/10/30.
A dispersion having a total solid content of 10% by weight was prepared. Next, this paste dispersion was dried with a drum dryer in the same manner as in Example 1 to obtain a film-like composite. Next, this was pulverized to 1000 μm or less with a cutting-type pulverizer having a knife-type edge to obtain a flaky composite T-7. Table 1 shows the properties of the composite T-7, and Table 2 shows the results of the viscosity, emulsifying ability, and roughness. In the same manner as in Example 1, a dispersion mixture system having the same composition as T-7 was prepared, and the results on viscosity, emulsifying ability, and roughness are shown in Table 2.

[0047]

Example 4 Cellulose C, xanthan gum, and starch hydrolyzate were mixed at a solid content ratio of 30/10/6, respectively.
A dispersion having a total solid content of 10% by weight, which was set to 0, was prepared. Next, this paste dispersion was treated in the same manner as in Example 3 to obtain a flaky composite T-8. Table 1 shows the properties of the composite T-8, and Table 2 shows the results of the viscosity, emulsifying ability, and roughness.

In the same manner as in Example 1, a dispersion mixture system having the same composition as T-8 was prepared, and its viscosity,
Table 2 shows the results of the emulsifying ability and the roughness.

[0049]

Example 5 Cellulose B and polydextrose (Lites, manufactured by Pfizer) were each 70/3 in solid content ratio.
A dispersion having a total solid content of 14% by weight, which was set to 0, was prepared. This dispersion was cast on an aluminum plate with a thickness of 3 mm using an applicator, and dried at 80 ° C. with a hot air drier.
Dry for 0 minutes. Subsequently, it was pulverized to 1,000 μm or less with a cutting-type pulverizer having a knife-type edge to obtain a flaky composite T-9. Table 1 shows the properties of the composite T-9, and Table 2 shows the results on the viscosity, emulsifying ability, and roughness. A dispersion mixture system having the same composition as T-9 was prepared in the same manner as in Example 1, and its viscosity,
Table 2 shows the results of the emulsifying ability and the roughness.

[0050]

Example 6 A cocoa drink was prepared using the complex T-1 of Example 1. Table 3 shows the formulation and Table 4 shows the results. A cocoa beverage having no sedimentation, good suspension stability and good redispersibility could be produced.

[0051]

Example 7 A fat spread was experimentally produced using the complex T-2 of Example 2. The formulation is shown in Table 5. Both prototypes A and B are low calorie fat spreads in which the amount of added fats and oils of the control product is reduced by 60% and the energy amount is necessarily reduced by about 60%. A is obtained by replacing the oil and fat content reduced by 30% with the same amount of a 12.5% T-2 dispersion liquid, and B is added with a three-fold amount of the dispersion liquid of A. Both A and B retained the form as a fat spread, and were comparable in solubility in mouth and stability as compared with the control product. A was slightly softer and had good extensibility on bread. B had good shape retention after oven baking and did not sag even at high temperatures.

[0052]

Example 8 A low-calorie rare cheesecake was trial-produced using the composites T-2 and T-9. The formulation is shown in Table 6. Compared with the control product, a product having a smoother structure, no roughness, and having no problem with time stability such as water separation was obtained.

[0053]

Example 9 The composite T-2 was used to apply cream croquettes to the contents. The formulation is shown in Table 7. Both the low-calorie formula and the tissue-improving formula did not differ in appearance from the control product, and the results were equivalent from the viewpoint of taste evaluation. The microstructure-improving formula showed a creamy and shape-retaining microstructure as compared with the control product in physical properties after frying.

[0054]

Example 10 Using the composites T-2 and T-7, a low-calorie Chinese dressing was produced as a trial. Table 8 shows the formulation.
Shown in The low-calorie formulations using the composites T-2 and T-7 exhibited the same deep turbidity from the appearance as the control product, and had no problem in stability.

[0055]

Example 11 The composites T-2, T-3 and T-8 were used for whipping cream. Table 9 shows the formulation.
Table 10 shows the results. The composite formulation improved the stability of the mixed solution, had a good texture (texture, sharpness) after whipping, and was able to obtain a product that was stable over time.

[0056]

Example 12 10 of Complex T-2 previously dispersed in water
20 parts by weight of the dispersion was added to 100 parts of miso produced by a conventional method and mixed well. 40 g of this was taken, placed in 330 ml of boiling water and boiled, and 200 ml was placed in a tall beaker, mixed well, and the suspension was observed.
On the other hand, what prepared the miso soup by performing the same operation without adding the complex T-2 was used as a control. As a result of measuring the suspension volume (stable suspension layer height) of the miso soup to which T-2 was added and the control product after 30 minutes, the miso soup to which T-2 was added was 100%, and the control product was 45%. Also, T
The mouthfeel of miso soup to which -2 was added was equivalent to that of the control product, and there was no problem.

[0057]

Comparative Example 1 Complex K disclosed in JP-B-57-14771
According to the method of -4, crystalline cellulose / karaya gum / dextrin was prepared in a solid content ratio of 7/1/2 and a water content of 50.
% Was kneaded with a kneader, dried with a hot air drier, and then pulverized to obtain a composite H-1. Table 1 shows the properties of the complex H-1.

The kneaded product before drying was prepared as a dispersion liquid mixed system, and the results regarding viscosity, emulsifying ability and roughness are shown in Table 2. Avicel <registered trademark> RC-591 (Asahi Kasei Kogyo Co., Ltd.) which is a commercially available crystalline cellulose complex
Preparation of crystalline cellulose and CMC-Na, H-2
And ) Are shown in Table 1, and the results of evaluation of viscosity, emulsifying ability, and roughness are shown in Table 2.

[0059]

Comparative Example 2 Cellulose B of Example 2 and xanthan gum were blended so that the solid content ratio was 99/1, and spray-dried in the same manner as in Example 2 to obtain a composite H-3. Complex H-
Table 1 shows the properties of No. 3. Table 2 shows the results of evaluating the viscosity, emulsifying ability, and roughness of H-3 in the same manner as in Example 1.

[0060]

Comparative Example 3 Cellulose C, xanthan gum, and starch hydrolyzate of Example 3 were blended so as to have a solid content ratio of 10/10/80, and dried in the same manner as in Example 3 to obtain Complex H.
-4 was obtained. Table 1 shows the properties of the composite H-4. H-4
Are evaluated for viscosity, emulsifying ability, and roughness in the same manner as in Example 1, and the results are shown in Table 2.

[0061]

Comparative Example 4 A cocoa drink was prepared in the same manner as in Example 6 using a system in which microcellulose and CMC-Na were mixed at the same ratio as the complex H-2 and the complex T-1. Table 3 shows the formulation and Table 4 shows the results.

[0062]

Comparative Example 5 A rare cheesecake was prepared in the same manner as in Example 8 using the composite H-1. The formulation is shown in Table 6. As a result, the texture of the tissue was slightly rough, and the mouth felt rough.

[0063]

COMPARATIVE EXAMPLE 6 A low-calorie Chinese dressing was produced as in Example 10 using Composite H-4. The formulation is shown in Table 8. This Chinese dressing did not have the same white turbidity as the control product, and water separation was observed over time.

[0064]

Comparative Example 7 Miso soup was prepared in the same manner as in Example 12 using the complex H-3. The suspension volume of the miso soup to which H-3 was added after 30 minutes was 60%. The miso soup was unpalatable and rough.

[0065]

[Table 1]

[0066]

[Table 2]

[0067]

[Table 3]

[0068]

[Table 4]

[0069]

[Table 5]

[0070]

[Table 6]

[0071]

[Table 7]

[0072]

[Table 8]

[0073]

[Table 9]

[0074]

[Table 10]

[0075]

The food composition containing fine cellulose of the present invention is a food composition containing a composite of fine cellulose and a water-soluble gum and / or a hydrophilic substance. The composite used in the present invention has an average particle size of 8 μm when redispersed in water.
m and 10 μm or more are 40% or less, and the colloid fraction is 65% or more. That is, the fine cellulose is easily redispersed in water, and the colloid fraction is significantly improved.Therefore, the stability of the food is remarkably improved, and the smooth high dietary fiber-containing food without graininess, the low calorie food. Manufacturing becomes possible.

That is, by blending a composite consisting of fine cellulose and water-soluble gums, a food with a smooth texture can be obtained without feeling the graininess felt when a conventional cellulose composite is blended. Can be In addition, by using fine cellulose and water-soluble gums in combination, a food having an improved stabilizing function is produced as compared to a case where fine cellulose and gums are simply used together without drying and compounding. It is possible to obtain a food having uniform dispersibility such as suspension stability, emulsification stability, thickening stability, heat stability, vibration stability, and cloudiness, and long-term stability.

Further, the composite used in the present invention has a high whiteness, has a smooth and refreshing mouthfeel, and can impart a desired taste without impairing the original texture of the food. Food composition of the present invention, various beverages, frozen desserts, dairy products, seasonings, gel paste foods, cereal foods,
Suspension stability, emulsification stability, thickening stability, heat resistance stability, vibration stability in various foods such as Japanese / Western confectionery, seafood paste products, prepared foods, delicacies, pet foods, tube foods, etc. It has improved food performance, quality, appearance, etc., such as texture improvement, cloudiness, whiteness improvement, fluidity improvement, texture improvement, etc.It can replace food ingredients such as oils and fats, Food production is possible.

Continuation of the front page (56) References JP-A-5-236906 (JP, A) JP-A-4-108347 (JP, A) JP-A-4-218357 (JP, A) , A) Tokuhyo Hei 7-507692 (JP, A) Tokuhyo Hei 3 -505666 (JP, A) New Food Industry, 1991, 33 (9), p. 6-11 (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/29-1/308 JICST file (JOIS)

Claims (1)

(57) [Claims] 1. A dried complex comprising 20 to 98% by weight of fine cellulose and 2 to 80% by weight of a water-soluble gum and / or a hydrophilic substance, wherein the complex is dispersed in water. A fine cellulose-containing food composition comprising a water-dispersible complex having an average particle diameter of 8 μm or less, a particle ratio of 10 μm or more of 40% or less, and a colloid fraction of 65% or more.