JP3522115B2 - Food composition containing a plurality of dispersible cellulose composites - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food composition containing a plurality of dispersible cellulose complexes, and in the field of food applications, a highly suspension-stable food. The present invention relates to a high-emulsion-stable food, a food having a unique structure, a food having a cloudy property, a food having a dietary fiber effect, a low-fat food, and the like. 2. Description of the Related Art Heretofore, as a food containing a dispersible complex comprising cellulose and a hydrophilic polymer, Japanese Patent Publication No.
0-1 2 174 JP, as is described in JP-B 62-43661, JP-A No. 6-335365 Patent Publication are known numerous. Among these, the dispersible complex containing sodium carboxymethylcellulose is, for example, when used in cocoa beverages, heat aggregation such as sterilization causes soft agglomeration, and in order to make this into a product, it is shaken vigorously. It was necessary to eliminate aggregation. In addition, when heat treatment is performed under mild conditions that do not cause soft aggregation, cocoa powder may be deposited on the bottom in some cases. On the other hand, a dispersible composite made of a naturally-occurring hydrophilic polymer other than sodium carboxymethylcellulose does not cause soft coagulation due to heating and does not cause cocoa powder to deposit on the bottom. In some cases, layer separation occurs, resulting in an upper layer having little cocoa and a light color. [0004] An object of the present invention is to provide a food composition such as a beverage having sufficient stability such as suspension stability even under mild sterilization conditions. Means for Solving the Problems The present inventors have found that the problem can be solved by using a dispersible cellulose composite in a specific combination, and have accomplished the present invention. That is, the present invention relates to a food composition comprising a dispersible complex comprising cellulose and sodium carboxymethylcellulose, and a dispersible complex comprising cellulose and a hydrophilic polymer derived from nature. Hereinafter, the present invention will be described in detail. The dispersible composite composed of cellulose and sodium carboxymethylcellulose used in the present invention, and the dispersible composite composed of cellulose and a naturally-occurring hydrophilic polymer are obtained, for example, by grinding pulp. The obtained fine cellulose is uniformly mixed with water-soluble sodium carboxymethylcellulose or a naturally-occurring hydrophilic polymer to form a homogeneous slurry, and the slurry is dried.
Before grinding the cellulose material, a method in which sodium carboxymethylcellulose or a naturally-occurring hydrophilic polymer is mixed in advance and ground to form a slurry may be used. As the complex of the present invention, known ones can be used, and specifically, Japanese Patent Publication No. 40-14174 and Japanese Patent Publication No. 62-43661.
And JP-A-6-335365. [0007] Sodium carboxymethylcellulose has a carboxymethyl group substitution degree of 0.20-1.
A polymer having a degree of polymerization of 200 to 500 and a viscosity of a 2% by weight aqueous solution of about 10 to 1000 mPa · s is used.
Also, as a naturally occurring hydrophilic polymer, gum arabic,
Arabinogalactan, alginic acid and its salts, curdlan, guttie gum, carrageenan, karaya gum, agar, xanthan gum, guar gum, enzymatically decomposed guar gum, quince seed gum, gellan gum, gelatin, tamarind gum, indigestible dextrin, tragacanth gum, furcellan, pullulan , Pectin, locust bean gum and the like are used. These may be used alone,
Alternatively, a plurality may be selected and used. Preferred as naturally occurring hydrophilic polymers are carrageenan, karaya gum,
Xanthan gum, gellan gum, indigestible dextrin and pectin. Particularly preferred are karaya gum,
Xanthan gum is an indigestible dextrin. When the composite of the present invention is mechanically stirred in water, the average particle size is 20 μm or less, preferably 10 μm or less.
More preferably, it is characterized in that it is dispersed in cellulose particles of 5 μm or less to form a stable suspension. The compounding amount of the dispersible composite composed of cellulose and sodium carboxymethylcellulose used in the present invention and the dispersible composite composed of cellulose and a naturally occurring hydrophilic polymer are each 0.01% by weight or more. It needs to be blended.
Preferably, 0.1% by weight or more is added. Particularly preferably, 0.3% by weight or more of a dispersible composite composed of cellulose and a naturally occurring hydrophilic polymer is blended. If the amount is less than 0.01% by weight, sufficient suspension stability and the like cannot be exhibited. The amount is appropriately determined depending on the type of food and the purpose of addition.
About 1.0 to 1.0% by weight is appropriate, and for food such as baked confectionery, about 0.5 to 15% by weight is appropriate. These may use two or more kinds of composites simultaneously. [0009] The food composition of the present invention includes coffee, black tea, matcha, cocoa, juice powder, with or without milk components.
Juices and other drinks, raw milk, processed milk, lactic acid bacteria drinks, dairy drinks such as soy milk, fortified drinks such as calcium-enriched drinks, and various drinks including dietary fiber-containing drinks, ice cream, ice milk, soft cream Dairy products such as butter, cheese, yogurt, coffee whitener, whipping cream, custard cream, pudding, processed fats and oils such as mayonnaise, margarine, spreads and shortenings, and various soups , Stews, sauces, sauces, seasonings such as dressings, various dough spices represented by dough, various fillings represented by jam, flower paste, various annes, gel paste foods including jelly, Bread, noodles, pasta, pizza, and various premixes Foods, candy, cookies, biscuits, hot cakes, chocolates, Japanese and Western confectionery including mochi, fish paste products such as kamaboko, hampen, livestock products such as ham, sausage, hamburger, cream croquettes And various kinds of delicatessen such as Chinese bean jam, gratin, and gyoza; delicacies such as salted and pickled vegetables; pet foods; In particular,
It is suitable for cocoa beverages containing dairy components, which are produced by UHT sterilization or hot pack sterilization. [0010] These foods have characteristics such as high suspension stability, high emulsification stability, a unique structure, a cloudy property, a dietary fiber effect, and low calories. Now, the present invention will be described in further detail with reference to Examples. Example 1 (1) Preparation of dispersible cellulose composite comprising cellulose and sodium carboxymethylcellulose Commercial DP pulp (average degree of polymerization: 850) was hydrolyzed in 0.8% hydrochloric acid. The resultant was filtered and washed with pure water to obtain a wet cake. This wet cake has a cellulose / carboxymethylcellulose / sodium ratio of 9/1.
Sodium carboxymethylcellulose was added to the mixture, and the mixture was kneaded and ground by a kneader. Next, the mixture was loosened by hand, dried with hot air, and pulverized with a hammer mill to obtain a “dispersible cellulose composite comprising cellulose and sodium carboxymethylcellulose”. When this is dispersed in water, the average particle size is 7.6.
Disintegrated into fine particles of μm. (2) Preparation of a dispersible cellulose composite comprising cellulose and a naturally occurring hydrophilic polymer (xanthan gum) Next, water was added to the wet cake obtained in the same manner as above to obtain a solid content of 10% by weight. the aqueous dispersion was adjusted to the same ultra high pressure homogenizer, 2 at a pressure of 1300 kgf / cm ²
Repeated crushing treatment was performed to obtain a paste-like cellulose. Xanthan gum and starch hydrolyzate (Paindex, manufactured by Matsutani Chemical Industry Co., Ltd.) were blended with this paste so that the ratio of cellulose / xanthan gum / starch hydrolyzate was 75/5/20, and water was added to the total solids. A dispersion having a concentration of 7% by weight was prepared. This dispersion is spread on a smooth aluminum plate to a thickness of about 3 mm, and heated to 80 ° C. and 60 ° C. with a hot air drier.
After drying for a minute, the resulting film is removed by hand,
A scaly dried “dispersible cellulose complex comprising cellulose and a naturally occurring hydrophilic polymer (xanthan gum)” was obtained. When this is dispersed in water, the average particle size is 3.2 μm.
m disintegrated into fine particles. (3) Preparation of cocoa drink 1 g of "dispersible complex comprising cellulose and sodium carboxymethylcellulose", 3 g of "dispersible complex comprising cellulose and hydrophilic polymer (xanthan gum) derived from nature" Cocoa powder (made by Van Houten) 5
g, granulated sugar 50 g, whole milk powder (manufactured by Minami Nihon Dairy) 8
g, salt 0.5g, emulsifier (Exel 150, manufactured by Kao)
After mixing 2 g and dispersing in warm water at 75 ° C., warm water is added so that the total amount becomes 1 kg. Then, the first time, 150 kgf / cm ² , 2 with a Menton-Gaulin type homogenizer
After homogenization at a pressure of 200 kgf / cm ² (2 passes), sterilization was performed at 125 ° C. for 8 seconds, and filled in a glass bottle.
I got a cocoa drink. Immediately after sterilization, the occurrence of soft coagulation was not observed. When this was stored at 5 ° C. for 7 days, no sedimentation, no aggregation, and no phase separation were observed, and a homogeneous state immediately after the production was maintained. COMPARATIVE EXAMPLE 1 A cocoa beverage was prepared by using only 4 g of "dispersible complex comprising cellulose and sodium carboxymethylcellulose" as a dispersible complex, and conducting the same operation as in Example 1 except for the above. Got. Since the occurrence of soft coagulation was observed immediately after sterilization, the mixture was vigorously shaken by hand to eliminate soft coagulation, and then stored at 5 ° C. for 7 days. No layer separation was observed, but about 1% by volume. Of cocoa powder was observed at the bottom. Comparative Example 2 The same operation as in Example 1 was carried out except that only 4 g of "dispersible composite composed of cellulose and a naturally occurring hydrophilic polymer (xanthan gum)" was used as the dispersible composite. To obtain a cocoa beverage. Immediately after sterilization, no soft aggregation was observed. When this was stored at 5 ° C. for 7 days, no cocoa powder was deposited,
A dilute layer was observed in the upper 35%. The food of the present invention contains a specific combination of a water-dispersible cellulose composite, and has a high suspension stability, a high emulsification stability, and a unique structure.
It has features such as cloudiness, a dietary fiber effect, and low calories.

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Claims (1)

(57) [Claim 1] A dispersible composite comprising cellulose and sodium carboxymethylcellulose and a dispersible composite comprising cellulose and a hydrophilic polymer derived from nature. Characterized food composition