JP3448622B2 - Manufacturing method of gel food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a gelled food having freezing resistance using natural gum as a gel forming agent.

[0002]

2. Description of the Related Art In recent years, frozen foods have the advantage that they have good storability and can be used arbitrarily at any time, and are therefore rapidly spreading.

On the other hand, natural gums such as agar, carrageenan, gellan gum, and konjak mannan have been widely used in foods as a gel-forming agent in order to stabilize the food structure and provide a desirable texture. However, when freezing gelled foods using these natural gums as gel formers, not only free water freezes, but also dehydration and denaturation occur in the skeletal components, resulting in severe syneresis when thawed and in the original tissue. There was a problem not to restore.

On the other hand, a method for producing frozen agar jelly in which the sugar concentration (BX reading) is adjusted to 10 to 30 degrees by using sugar or the like in agar (JP-A-57-39745) and frozen in agar. As a denaturing agent, starch hydrolyzate, xanthan gum, jelly having freezing resistance using an organic acid (Japanese Patent Application Laid-Open No. 2-20254), and dessert foods using gellan gum with a high molecular polysaccharide of carrageenan or locust bean gum Means such as a manufacturing method (JP-A-1-257434) have been developed. These are intended to prevent the deterioration of the gel structure to some extent by means of increasing the sugar concentration or by using other natural gums in combination, but they are not yet sufficient, and the texture before freezing is not enough. There was a problem that it was different from the above, or caused water separation.

Further, gel foods such as konjac, which consist essentially of natural gums, are markedly denatured by freezing, resulting in completely different tissues before and after freezing and thawing. Method for producing konjac by adding natural potato starch for improvement (JP-A-62-175149)
Is proposed.

According to this method, a certain degree of tissue can be maintained against freeze-thawing, but the gel after freeze-thawing has little elasticity and severe water separation, which is not practical, and is disclosed by the same inventor. In No. 259550, the gel produced by the above method is dehydrated and dried by reversely utilizing the water separation property by freeze-thawing to obtain a dried gel.

[0007] Further, after adding alginic acid or alginate to a system consisting of konjac flour, or konjac flour, gum having water-retaining property and starch, coagulating alginic acid or alginate with divalent or trivalent metal ions and then washing with water. In addition, a method for producing konjac by coagulating konjak mannan with a basic compound such as calcium hydroxide has been developed (JP-A 61-166378).
This method requires very complicated processing,
It is extremely problematic in practical use.

As described above, there is no practical method for imparting freeze resistance to gelled foods containing natural gum as a gel-forming agent, and there has been a demand for improvement so that they can be used for frozen foods that have recently become popular.

[0009]

The problem to be solved by the present invention is to freeze a gelled food using natural gum as a gel-forming agent by freezing resistance, thereby making it difficult to freeze the gelled food. It is to provide food by a simple method.

[0010]

MEANS FOR SOLVING THE PROBLEMS The present inventors have conducted various studies in order to impart freeze resistance to gel foods using natural gum as a gel forming agent, and as a result, The present invention has been completed by obtaining a new finding that a gelled food having freezing resistance can be obtained by using hydroxypropylated tapioca starch or hydroxypropylated waxy corn starch in the production.

[0011]

In the present invention, the gel-like food is a food having a gel-like form, and refers to a food in which natural gum is used as a gel-forming agent thereof, and specifically, such as water yokan and jelly. As such, sugar, glucose, syrup such as starch syrup and bean paste, fruit juice, organic acids, gel-like foods containing flavors, or gel-like foods whose raw materials themselves consist essentially of natural gums such as konjac. .

[0012] When such gelled foods are frozen, they all have a problem that when they are thawed, they do not return to their pre-freezing state. Among them, in gelled foods containing sugars and the like as components, freeze resistance is given to some extent by sugars and other ingredients, and the gel tissue itself has not been altered at all, but it has a different texture, or There are problems such as water separation. However, these problems can be solved by adding the modified starch as in the present invention.

On the other hand, in a gelled food consisting essentially of natural gum, the gel structure itself is originally changed by freezing, but it can be remarkably improved by adding processed starch as in the present invention. For example, it enables frozen konjac oden, frozen beef bowl with thread konjac, and the like.

Therefore, among the various gel-like foods, the effect of the present invention is most exerted in the gel-like food substantially consisting of natural gum such as konjac, and the most preferable gel for applying the present invention. It is a food product.

The natural gum in the present invention refers to polysaccharides having gel forming ability produced by natural and microorganisms such as agar, furceleran, gellan gum, carrageenan and konjak mannan.

In the present invention, hydroxypropylated tapioca starch or hydroxypropylated waxy corn starch (hereinafter sometimes referred to as modified starch) is used as the modified starch. At this time, it is also possible to use a product obtained by further crosslinking these two hydroxypropylated products.

The modified starch used in the present invention has a degree of substitution (expressed as the number of moles of functional group per mole of anhydrous glucose residue) of preferably 0.02 to 0.2. If the substitution degree is less than 0.02, the freezing resistance tends to be poor, and even if the substitution degree exceeds 0.2, there is almost no effective change, and it is not economical in terms of production.

As the starch used for producing these modified starches, waxy corn starch and tapioca starch can be used. Gels made from processed starches using raw starches other than tapioca starch and waxy corn starch will be somewhat soft gels, and it is necessary to increase the amount of natural gum added to adjust the hardness.

The amount of the modified starch used in the present invention varies slightly depending on the type of natural gum or modified starch, but is 100 to 800% by weight, preferably 200 to 600% by weight based on the natural gum. is there. If it is less than 100% by weight, the effect of the present invention is not obtained, and if it exceeds 800% by weight, the physical properties of the gel are deteriorated.

The gelled food having freezing resistance of the present invention is
It is obtained by adding modified starch during its production. The modified starch is then added prior to gel formation during the manufacturing process and then heated to gelatinize the modified starch with or without the formation of a gel. If the gel is not formed before gelatinization, it is allowed to form thereafter.

The gel is obtained by adding a metal ion, alkali, protein, locust bean gum or the like, or by simply cooling or a combination thereof, according to a conventional method.

More specifically, as in the case of using agar, carrageenan, etc., in the case of a gel food consisting of a so-called thermoreversible gel which becomes a sol when heated and becomes a gel when cooled, these natural gums and modified starches are used. It is also possible to heat the other components together to form a sol containing gelatinized modified starch, and then cool it to form a gel. But in this case
Since the obtained gel tends to be slightly softened when the processed starch is added, in a more preferred embodiment, after obtaining a sol of natural gum containing other components such as sugars, the processed starch is added and uniformly dispersed, An example is a method in which this is packed in a container such as a casing and heated to gelatinize the processed starch and then cooled to form a gel.

When konjak mannan, gellan gum or the like which forms a heat-irreversible gel is used, the processed starch is added before the gel is formed, and after the gel is formed, the processed starch is gelatinized by heating. Can be exemplified as one of the preferable embodiments.

Further, sugars such as sugar, isomerized sugar, glucose and starch syrup, which are generally used in the production of gel foods,
Organic acids such as citric acid, malic acid, and adipic acid, flavors, fragrances, pigments, and the like can also be used, if necessary, as in the conventional case.

The gelled food thus produced has almost the same state before freezing and after being frozen-thawed, and enables a frozen gelled food.

Details of the present invention will be shown below with reference to reference examples, experimental examples and examples. In these examples, parts are parts by weight.

[0027]

[Reference Example 1] Five solutions prepared by dissolving 30 parts of sodium sulfate in 120 parts of water were prepared.
Disperse 00 parts and stir 4% sodium hydroxide 30% with stirring.
After dripping 1 part, 0.7 to 12 parts of propylene oxide was added and reacted at 41 ° C. for 20 hours, neutralized with sulfuric acid, washed with water, dehydrated and dried to give hydroxypropyl of samples No. 1 to No. 6. Modified starch was obtained. The degree of substitution is shown in Table 1.

[0028]

[Table 1]

[0029]

[Reference Example 2] Waxy cornstarch was added to 120 parts of water to form a slurry, and 11 parts of acetic anhydride was added and reacted while adding 3% sodium hydroxide solution with stirring to keep the pH at 9.0 to 9.5. After the reaction, neutralize with sulfuric acid, wash with water,
After dehydration and drying, sample No. 7 acetylated starch (substitution degree of 0.
10) was obtained.

[0030]

[Reference Example 3] Two solutions were prepared by dissolving 30 parts of sodium sulfate in 120 parts of water, 100 parts of potato starch and 100 parts of tapioca starch were dispersed in each, and 30 parts of 4% sodium hydroxide was added under stirring. After the dropping, 0.03 parts of sodium trimetaphosphate and 5.5 parts of propylene oxide were added and reacted at 41 ° C. for 20 hours, neutralized, washed with water, dehydrated and dried, and then crosslinked hydroxypropylated potato starch of sample No. 8 was added. (Substitution degree 0.11) and crosslinked hydroxypropylated tapioca starch (Substitution degree 0.10) of Sample No. 9 were obtained.

[0031]

[Experimental Example 1] A predetermined amount of powdered agar and about 70 parts of water were put into a pan, heated and dissolved by boiling, and then a predetermined amount of sugar was added and dissolved, followed by cooling to 60 ° C. Then, untreated tapioca starch or samples No. 1 to No. 1 obtained in Reference Examples 1 to 3 were added thereto.
Add 3 parts of modified starch of 9 and water or water alone to bring the total amount to 1
It was uniformly dispersed as 00 parts (predetermined amount of powdered agar, sugar is shown in Table 2), packed in a casing, heated in a boiling bath for 10 minutes, and then cooled in running water to obtain a gel. This was placed in a freezer and left for 1 week, and the state of the thawed gel was evaluated. The results are shown in Table 2.

The gels obtained in Experiment Nos. 5-8 using the processed starches of Sample Nos. 2-5 and 9 showed a good condition. In addition, Experiment Nos. 9 and 1 using the processed starches of Samples Nos. 6, 7 and 8
The gels obtained in Nos. 1 and 13 became slightly soft gels. On the other hand, when the processed starch was not used, the gel was inferior although the degree was different.

[0033]

[Table 2]

However, the evaluations in Table 2 are as follows. ◎: No water separation, suppleness, and good hardness ○: No water separation, suppleness, but relatively soft gel △: Gel with water separation, lacking flexibility, dry feeling ×: Water separation Gel that is very soft and has poor shape retention

[0035]

[Example 1]

As control examples (No. 1 and No. 2), nothing was added and 5 parts of potato starch was added, and as comparative examples (No. 3 and 8), sample No. 3 was hydroxypropylated tapioca starch. 0.7 parts or 8.5 parts, in the Example (No.
4-7) using the same modified starch 1.3 parts-7.8 parts,
Disperse in 35.0 parts of water, and add 1 part of konjac refined powder with stirring to sufficiently disperse. After slowly stirring for 2 hours to swell evenly, stirring was accelerated to add 0.05 parts of calcium hydroxide dispersed in 1 part of water, put in a mold to form a gel-like substance, This was heated in a boiling bath for 10 minutes to promote swelling and gelation of potato starch or modified starch, and then cooled to room temperature to produce konjac.
Table 3 shows the results of examining the state of the gel thawed after leaving it in the freezer for 1 week.

[0037]

[Table 3]

However, the evaluation of Table 3 is as follows. ◎: No water separation, good elasticity and texture and excellent texture of konjac ○: No water separation, fairly good elasticity and texture, good texture of konjac △: There is water separation or no water separation, but texture Poor, poor elasticity and poor texture of konjac x: Lots of water release, organization becomes messy and not elastic,
I can't say it is konnyaku

[0039]

[Example 2] 0.8 part of agar powder was dispersed in 60 parts of water, heated and dissolved by boiling, then 30 parts of sugar was added and dissolved, and 30 parts of raw bean paste was added and gently stirred. The mixture was boiled down to 95 parts and cooled to 60 ° C. Sample No. 3
A mixture of 2 parts of the hydroxypropylated tapioca starch in 3 parts of water was added and mixed, packed in a casing, heated in a boiling bath for 10 minutes, and then cooled in running water to produce water yokan. When this was left in the freezer for 1 week and thawed, water yokan was obtained without water separation and having a smoothness and an appropriate hardness as before freezing.

[0040]

Examples 3 to 4 In place of 5.7 parts of hydroxypropylated tapioca starch of sample No. 3 in Example 1, 4 parts of hydroxypropylated waxy corn starch of sample No. 5 are used in Example 3 Sample No. 4 is 1.6 parts of hydroxypropylated waxy cornstarch of sample No. 5 and sample No.
2.4 parts of cross-linked hydroxypropylated tapioca starch of 9 was used, and konjac was produced in accordance with Example 1 except for the above. When the obtained konjac was left in the freezer for 1 week and then thawed, the gel was thawed, and there was no water separation, and it was almost the same suppleness and hardness as well.

Continuation of the front page (56) Reference JP 62-175149 (JP, A) JP 60-98952 (JP, A) JP 4-131057 (JP, A) JP 4-79861 (JP , A) JP 62-248470 (JP, A) JP 62-11076 (JP, A) JP 59-71657 (JP, A) JP 59-31672 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/05 A23L 1/0528 Food related literature information (food net) WPI (DIALOG)

Claims (4)

(57) [Claims] 1. When producing a gel-like food using natural gum as a gel-forming agent, 100 parts of tapioca starch or waxy corn starch hydroxypropylated with respect to natural gum are used.
A method for producing a gelled food having freezing resistance, which comprises adding ˜800% by weight. 2. The method for producing a gel food according to claim 1, wherein the hydroxypropylated tapioca starch or waxy corn starch is added in an amount of 200 to 600% by weight based on the natural gum. 3. The degree of substitution (DS) of the hydroxypropylated tapioca starch or waxy corn starch.
Is 0.02 to 0.2, The method for producing a gel food according to claim 1. 4. The method for producing a gelled food according to claim 1, wherein the gelled food is konjac.