JP3648385B2 - Food material and method for producing the same - Google Patents
Food material and method for producing the same Download PDFInfo
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- JP3648385B2 JP3648385B2 JP19063998A JP19063998A JP3648385B2 JP 3648385 B2 JP3648385 B2 JP 3648385B2 JP 19063998 A JP19063998 A JP 19063998A JP 19063998 A JP19063998 A JP 19063998A JP 3648385 B2 JP3648385 B2 JP 3648385B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、流動状食品とそれを包む膜から構成される食品素材及びその製造方法に関する。この食品素材は、保形性を有するため流動状食品のように外観上の欠点もなく、また、流動状食品と同様の咀嚼、飲み込み易さをもつので、種々の用途の食品材料として利用することができる。
【０００２】
【従来の技術】
野菜、果実、畜肉類、魚介類、穀類などの食品の中には咀嚼、飲み込みが容易でないものがある。このような食品は物理的処理（加熱、加温等）、生化学的処理（ｐＨ、分解酵素等）によって軟らかくすることができるが、そのような処理のみでは咀嚼、飲み込みを容易にできない場合もある。特に、咀嚼、飲み込み能力の劣る人（咀嚼嚥下困難者）には、前記した処理では不十分である。
このため、咀嚼嚥下困難者に対しては食品をミキサー等で流動状にして、咀嚼、飲み込みを容易にしているが、このような処理を行うと、色、形などが元の食品とかけ離れてしまうので、違和感があり食欲を失わせる要因となる。
【０００３】
流動状の食品に保形性を付与できれば、前記した違和感をある程度解消できる。流動状の食品に保形性を付与する方法としては、流動状食品をアルギン酸などと混合し、それをカルシウムイオンを含む溶液中に浸漬し、食品表面にアルギン酸ゲルをつくる方法や、流動状食品にゼラチンを添加し、冷却して固化させる方法などが知られている。しかし、アルギン酸を用いた方法では、時間が経つにつれ、表面のカルシウムイオンが内部まで浸透し、食品全体がゲル化してしまい、食品内部の流動性が失われるという欠点がある。また、ゼラチンを用いた方法では、形成されるゲルが脆弱であるため取り扱いが難しく、また、加熱により溶解してしまうためその用途が限定されるという欠点もある。
【０００４】
【発明が解決しようとする課題】
本発明の目的は、咀嚼、飲み込みが容易であり、なおかつある程度の硬さを持つ食品素材を提供することにある。
【０００５】
【課題を解決するための手段】
本発明者は、上記課題を解決するため鋭意検討を重ねた結果、流動状食品に保形剤を添加した後、ポリアニオン性高分子を主成分とする内膜とポリカチオン性高分子を主成分とする外膜とからなる２層膜を形成させることにより、咀嚼、飲み込みが容易であり、なおかつある程度の硬さを持つ食品素材を製造できることを見出し、本発明を完成した。
【０００６】
即ち、本発明は、流動状食品と保形剤との混合物及びそれを包む多層膜からなる食品素材であって、該多層膜が、ポリアニオン性高分子を主成分とする内膜とポリカチオン性高分子を主成分とする外膜とからなる２層膜、又はその繰り返し構造をとる多層膜であることを特徴とする食品素材である。
【０００７】
また、本発明は、流動状食品に保形剤を添加し、冷却、成形した後、その成形物について以下の（１）〜（３）の操作を少なくとも一回行うことを特徴とする食品素材の製造方法である。
（１）ポリアニオン性高分子を含む溶液に浸漬する
（２）ポリカチオン性高分子及び多価金属イオンを含む溶液に浸漬する
（３）水洗し、不要なポリカチオン性高分子及び多価金属イオンを除去する
【０００８】
【発明の実施の形態】
以下、本発明を詳細に説明する。
本発明の食品素材は、流動状食品と保形剤との混合物及びそれを包む多層膜からなる食品素材であって、該多層膜が、ポリアニオン性高分子を主成分とする内膜とポリカチオン性高分子を主成分とする外膜とからなる２層膜、又はその繰り返し構造をとる多層膜であることを特徴とするものである。この食品素材において流動状食品と保形剤との混合物は、他に粘性多糖類を含んでよく、ポリアニオン性高分子を主成分とする内膜は流動状食品を含んでもよい。
【０００９】
ここでいう保形剤とは、流動状食品に保形性を付与するものであればどのようなものでもよく、例えば、ゼラチン、ペクチン、ジュランガム等の増粘多糖類、熱凝固蛋白質等などが使用できる。流動状食品とは、ミキサーなどで流動状にした食品をいう。ポリアニオン性高分子を主成分とする膜とは、ポリアニオン性高分子を含む溶液に浸漬した後、多価金属イオンを含む溶液に浸漬することにより形成される膜をいう。ポリカチオン性高分子を主成分とする膜とは、ポリアニオン性高分子を含む溶液に浸漬した後、ポリカチオン性高分子を含む溶液に浸漬することにより形成される膜をいう。２層膜の繰り返し構造をとる多層膜とは、前記２層膜の外側にこれと同一構造の２層膜が一つ以上配置されているような膜をいう。
【００１０】
本発明の食品素材は、以下のようにして製造することができる。
まず、流動状食品に保形剤を添加し、冷却後、成形する。流動状食品には、保形剤のほか、粘度を調整するために粘性多糖類を添加してもよい。ここで、使用する流動状食品は特に限定されず、野菜、果実、畜肉類、魚介類、穀類などの各種食品を流動状にしたものを使用することができる。添加する保形剤の量は、冷却時に固化する範囲内であれば特に限定されないが、ゼラチンを用いる場合には、流動状食品100 g あたり0.5 〜10g 添加するのが好ましく、１〜３g 添加するのが更に好ましい。冷却時の温度は、氷結晶非生成低温〜30℃とするのが好ましく、５〜10℃とするのが更に好ましい。冷却時間は、0.5 〜24時間とするのが好ましく、16〜18時間とするのが更に好ましい。成形は、市販の成形機を使って行うことができる。添加する粘性多糖類としては、カラギーナン、コーンスターチ、セルロースなどを使用することができる。添加する粘性多糖類の量は、特に限定されないが、流動状食品100 g あたり0.1 〜10g 添加するのが好ましく、0.5 〜1.5 g 添加するのが更に好ましい。
【００１１】
次に、上記の成形物をポリアニオン性高分子を含む溶液に浸漬する。この溶液には、ポリアニオン性高分子のほか、膜に色・味をつけるために流動状食品を添加してもよい。ここで、ポリアニオン性高分子は、陰電荷を帯び、膜を形成できるものであればどのようなものでもよく、例えば、ペクチン、アルギン酸、アルギン酸塩類若しくは誘導体、カラギーナン、ジェランガム、カルボキシメチルセルロースなどを使用することができる。アルギン酸塩類若しくは誘導体としては、アルギン酸ナトリウム、アルギン酸プロピレングリコールエステルなどを例示できるが、これらに限定されるわけではない。ポリアニオン性高分子の濃度は、使用する物質の種類に応じて決めればよく、例えば、アルギン酸ナトリウムを使用する場合は、0.5 〜2.0 ％(w/v) とするのが好ましく、ペクチンを使用する場合は0.5 〜1.5 ％(w/v) とするのが好ましい。溶液への浸漬時間は瞬時〜10分とするのが好ましく、10秒〜１分とするのが更に好ましい。添加する流動状食品は、どのようなものでもよいが、最初の成形物に使用した流動状食品と同一のものを使用するのが好ましい。
【００１２】
続いて、上記の成形物をポリカチオン性高分子及び多価金属イオンを含む溶液に浸漬する。ここで、ポリカチオン性高分子は、陽電荷を帯び、膜を形成できるものであればどのようなものでもよく、例えば、プロタミン、ポリリジン、キトサン、キチンなどを使用することができる。ポリカチオン性高分子の濃度は、使用する物質の種類に応じて決めればよく、例えば、プロタミンを使用する場合は、0.01〜10％(w/v) とするのが好ましく、ポリリジンを使用する場合は0.01〜10％(w/v) とするのが好ましい。多価金属イオンは、ポリアニオン性高分子をゲル化できるものであればどのようなものでもよく、例えば、カルシウムイオン、マグネシウムイオン、鉄イオン、銅イオン、亜鉛イオン等を使用することができる。多価金属イオンの濃度は、使用する物質の種類に応じて決めればよく、例えば、カルシウムイオンを使用する場合は、0.1 〜10％(w/w) とするのが好ましい。溶液への浸漬時間は10秒〜１時間とするのが好ましい。
【００１３】
最後に、上記溶液へ浸漬した成形物を水洗し、不要なポリカチオン性高分子及び多価金属イオンを除去する。これにより、ポリアニオン性高分子を主成分とする内膜とポリカチオン性高分子を主成分とする外膜とからなる２層膜を形成させることができる。
【００１４】
２層膜では、強度が不十分な場合は、ポリアニオン性高分子を含む溶液への浸漬、ポリカチオン性高分子及び多価金属イオンを含む溶液への浸漬、水洗といった一連の操作を何度か繰り返してもよい。この一連の操作を繰り返すことにより、４層以上の多層構造をとる膜を形成させることができる。
【００１５】
本発明の食品素材の具体的な用途としては、咀嚼嚥下困難者用食品、調理食品、スープ等の具材、飲料の固形具材、及びベビー食品などを挙げることができるが、これらに限定されるわけではない。また、本発明の食品素材は、冷凍及び加熱によっても膜構造が維持されるので、冷凍食品及びレトルト食品としても使用できる。
【００１６】
【実施例】
〔実施例１〕
ニンジンをミキサーで流動状にし、ゼラチンを加えて混合した後、95℃で15分間加熱した。ゼラチンは、流動状ニンジン100gに対し３g 加えた。この混合物を４℃で16時間冷却し、固化させた後、成形機を用いて成形した。
成形物をアルギン酸ナトリウムを0.8 ％含むニンジン懸濁液（25％ w/v）に20秒間浸漬後、直ちに塩化カルシウムとプロタミンを含む溶液（塩化カルシウム 1.5％ w/v、プロタミン 0.1％ w/v）に10分間浸漬して成形物の外面にアルギン酸とカルシウムイオンの被膜と、プロタミンの被膜を同時に形成させた（処理物１）。
【００１７】
処理物１を10秒間水洗して塩化カルシウムとプロタミンを取り除いて、本発明の食品素材を製造した。
また、食品材料としてニンジンの代わりに、ブロッコリ、エビ、又はカボチャを使用し、上記と同様に本発明の食品素材を製造した。
【００１８】
〔実施例２〕
ニンジンをミキサーで流動状にし、ゼラチンを加えて混合した後、95℃で15分間加熱した。ゼラチンは、流動状ニンジン100gに対し３g 加えた。この混合物を４℃で16時間冷却し、固化させた後、成形機を用いて成形した。
成形物をアルギン酸ナトリウムを0.8 ％含むニンジン懸濁液（25％ w/v）に20秒間浸漬後、直ちに塩化カルシウムとプロタミンを含む溶液（塩化カルシウム 1.5％ w/v、プロタミン 0.1％ w/v）に10分間浸漬して成形物の外面にアルギン酸とカルシウムイオンの被膜と、プロタミンの被膜を同時に形成させた（処理物１）。
【００１９】
処理物１を10秒間水洗して塩化カルシウムとプロタミンを取り除いて、再びアルギン酸ナトリウム0.8 ％含むニンジン懸濁液（25％ w/v）に20秒間浸漬後、直ちに塩化カルシウムとプロタミンを含む溶液（塩化カルシウム 1.5％ w/v、プロタミン 0.1％ w/v）に10分間浸漬して成形物の外面にアルギン酸とカルシウムイオンの被膜と、プロタミンの被膜を同時に形成させた（処理物２）。
【００２０】
処理物２を10秒間水洗して塩化カルシウムとプロタミンを取り除いて、本発明の食品素材を製造した。
また、食品材料としてニンジンの代わりに、ブロッコリ、エビ、又はカボチャを使用し、上記と同様に本発明の食品素材を製造した。
【００２１】
〔試験例１〕
実施例１で製造した食品素材の堅さを直線運動により物質の圧力応力を測定することが可能な装置を用いて測定した。測定は前記食品素材を直径40mmの円筒型の容器に高さ15mmに充填し、直径20mmプランジャーを用いて、圧縮速度10mm/sec、クリアランス５mmとして行った（測定時の温度は20±２℃）。測定の結果、食品素材の堅さは4.2 ×104 dyn/cm前後であり、厚生省の高齢者用食品の許可基準を満たす十分な堅さを有することが確認された。
【００２２】
〔試験例２〕
実施例１で製造した食品素材の流動状部分の粘度をＢ型回転粘度計を用いて算出した。粘度は、ローターの回転数を12 rpmとして、２分後の示度を測定し（測定時の温度は20±２℃）、その測定値から算出した。この結果、食品素材の流動状部分の粘度は18500cps前後であり、厚生省の高齢者用食品の許可基準を満たす十分な流動性を有することが確認された。
【００２３】
〔試験例３〕
実施例２で製造した食品素材の堅さを直線運動により物質の圧力応力を測定することが可能な装置を用いて測定した。測定は前記食品素材を直径40mmの円筒型の容器に高さ15mmに充填し、直径20mmプランジャーを用いて、圧縮速度10mm/sec、クリアランス５mmとして行った（測定時の温度は20±２℃）。測定の結果、食品素材の堅さは6.5 ×104 dyn/cm前後であり、厚生省の高齢者用食品の許可基準を満たす十分な堅さを有することが確認された。
【００２４】
〔試験例４〕
実施例１で製造した食品素材の流動状部分の粘度をＢ型回転粘度計を用いて算出した。粘度は、ローターの回転数を12 rpmとして、２分後の示度を測定し（測定時の温度は20±２℃）、その測定値から算出した。この結果、食品素材の流動状部分の粘度は18500cps前後であり、厚生省の高齢者用食品の許可基準を満たす十分な流動性を有することが確認された。
【００２５】
〔試験例５〕
実施例１で製造した食品素材を121 ℃、ゲージ圧1.5 kg/cm2G の条件で15分間加熱処理を行った。処理後の食品素材を肉眼で観察したが、膜構造の破損および流動状物質の物性変化はみられなかった。
〔試験例６〕
実施例１で製造した食品素材を−18℃で１年間冷凍保存した。保存後の食品素材を解凍して肉眼で観察したが、膜構造の破損および流動状物質の物性変化はみられなかった。
【００２６】
【発明の効果】
本発明は、新規な食品素材を提供する。この食品素材は、保形性を有するため流動状食品のように外観上の欠点もなく、また、流動状食品と同様の咀嚼、飲み込み易さをもつので、種々の用途の食品材料として利用することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a food material composed of a fluid food and a film surrounding it, and a method for producing the same. Since this food material has shape retention properties, it does not have a defect in appearance like a fluid food, and has the same ease of chewing and swallowing as a fluid food, so it is used as a food material for various purposes. be able to.
[0002]
[Prior art]
Some foods such as vegetables, fruits, livestock meats, seafood and cereals are not easy to chew and swallow. Such foods can be softened by physical treatment (heating, heating, etc.) and biochemical treatment (pH, degrading enzymes, etc.), but chewing and swallowing may not be easy by such treatment alone. is there. In particular, the above-described treatment is insufficient for a person with poor chewing and swallowing ability (person with difficulty in chewing and swallowing).
For this reason, for those with difficulty in swallowing, the food is fluidized with a mixer, etc., to facilitate chewing and swallowing. However, when such treatment is performed, the color, shape, etc. are far from the original food. As a result, there is a sense of incongruity and a loss of appetite.
[0003]
If the shape-retaining property can be imparted to the fluid food, the above-mentioned uncomfortable feeling can be eliminated to some extent. As a method for imparting shape retention to a fluid food, a fluid food is mixed with alginic acid or the like and immersed in a solution containing calcium ions to form an alginate gel on the food surface, or a fluid food. A method is known in which gelatin is added to and cooled to solidify. However, the method using alginic acid has a drawback that as time passes, the calcium ions on the surface permeate into the inside, the whole food is gelled, and the fluidity inside the food is lost. In addition, the method using gelatin has the disadvantage that the gel formed is fragile and difficult to handle, and the use thereof is limited because it is dissolved by heating.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide a food material that is easy to chew and swallow and has a certain degree of hardness.
[0005]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventor has added a shape-preserving agent to a fluid food, and then has an inner membrane mainly composed of a polyanionic polymer and a polycationic polymer as a main component. The present inventors have found that a food material that can be easily chewed and swallowed and that has a certain degree of hardness can be produced by forming a two-layer film composed of an outer film.
[0006]
That is, the present invention relates to a food material comprising a mixture of a fluid food and a shape-retaining agent and a multilayer film surrounding the mixture, the multilayer film comprising an inner film mainly composed of a polyanionic polymer and a polycationic substance. A food material characterized by being a two-layer film composed of an outer film mainly composed of a polymer or a multilayer film having a repeating structure thereof.
[0007]
The present invention also provides a food material characterized by adding a shape-retaining agent to a fluid food, cooling and molding, and then performing the following operations (1) to (3) at least once for the molded product. It is a manufacturing method.
(1) Immerse in a solution containing polyanionic polymer (2) Immerse in a solution containing polycationic polymer and polyvalent metal ion (3) Wash with water, unnecessary polycationic polymer and polyvalent metal ion [0008]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The food material of the present invention is a food material comprising a mixture of a fluid food and a shape-retaining agent and a multilayer film surrounding the mixture, wherein the multilayer film comprises an inner film mainly composed of a polyanionic polymer and a polycation. It is a two-layer film composed of an outer film mainly composed of a conductive polymer, or a multilayer film having a repeating structure thereof. In this food material, the mixture of the fluid food and the shape-retaining agent may additionally contain a viscous polysaccharide, and the inner membrane mainly composed of a polyanionic polymer may contain the fluid food.
[0009]
The shape-retaining agent herein may be any one as long as it imparts shape-retaining properties to fluid foods, such as thickening polysaccharides such as gelatin, pectin and duran gum, heat coagulation proteins and the like. Can be used. The fluidized food means food that is fluidized with a mixer or the like. The film containing polyanionic polymer as a main component refers to a film formed by immersing in a solution containing polyanionic polymer and then immersing in a solution containing polyvalent metal ions. The film containing a polycationic polymer as a main component refers to a film formed by immersing in a solution containing a polyanionic polymer and then immersing in a solution containing a polycationic polymer. A multilayer film having a repeated structure of two-layer films refers to a film in which one or more two-layer films having the same structure are arranged outside the two-layer film.
[0010]
The food material of the present invention can be produced as follows.
First, a shape-retaining agent is added to a fluid food, and after cooling, it is molded. In addition to the shape-retaining agent, a viscous polysaccharide may be added to the fluid food to adjust the viscosity. Here, the fluid food to be used is not particularly limited, and fluidized foods such as vegetables, fruits, livestock meats, seafood, and cereals can be used. The amount of the shape-retaining agent to be added is not particularly limited as long as it is within the range that solidifies upon cooling. However, when gelatin is used, it is preferable to add 0.5 to 10 g per 100 g of fluid food, and 1 to 3 g is added. Is more preferable. The temperature at the time of cooling is preferably a low temperature at which no ice crystals are formed to 30 ° C., more preferably 5 to 10 ° C. The cooling time is preferably 0.5 to 24 hours, and more preferably 16 to 18 hours. Molding can be performed using a commercially available molding machine. As the viscous polysaccharide to be added, carrageenan, corn starch, cellulose or the like can be used. The amount of the viscous polysaccharide to be added is not particularly limited, but it is preferably 0.1 to 10 g, more preferably 0.5 to 1.5 g, per 100 g of fluid food.
[0011]
Next, the above molded product is immersed in a solution containing a polyanionic polymer. In addition to the polyanionic polymer, a fluid food may be added to this solution to add color and taste to the membrane. Here, the polyanionic polymer may be any one as long as it is negatively charged and can form a film. For example, pectin, alginic acid, alginates or derivatives, carrageenan, gellan gum, carboxymethylcellulose, etc. are used. be able to. Examples of alginates or derivatives include sodium alginate, propylene glycol alginate and the like, but are not limited thereto. The concentration of the polyanionic polymer may be determined according to the type of substance used. For example, when sodium alginate is used, it is preferably 0.5 to 2.0% (w / v), and when pectin is used. Is preferably 0.5 to 1.5% (w / v). The immersion time in the solution is preferably instantaneous to 10 minutes, more preferably 10 seconds to 1 minute. The fluid food to be added may be any one, but it is preferable to use the same fluid food used for the first molded product.
[0012]
Subsequently, the molded product is immersed in a solution containing a polycationic polymer and a polyvalent metal ion. Here, the polycationic polymer is not particularly limited as long as it has a positive charge and can form a film, and for example, protamine, polylysine, chitosan, chitin and the like can be used. The concentration of the polycationic polymer may be determined according to the type of substance used. For example, when protamine is used, it is preferably 0.01 to 10% (w / v), and when polylysine is used. Is preferably 0.01 to 10% (w / v). The polyvalent metal ion may be any as long as it can gel the polyanionic polymer. For example, calcium ion, magnesium ion, iron ion, copper ion, zinc ion, and the like can be used. The concentration of the polyvalent metal ion may be determined according to the type of the substance to be used. For example, when calcium ion is used, it is preferably 0.1 to 10% (w / w). The immersion time in the solution is preferably 10 seconds to 1 hour.
[0013]
Finally, the molded article immersed in the solution is washed with water to remove unnecessary polycationic polymers and polyvalent metal ions. As a result, it is possible to form a two-layer film including an inner film mainly composed of a polyanionic polymer and an outer film mainly composed of a polycationic polymer.
[0014]
If the strength of the two-layer film is insufficient, a series of operations such as immersion in a solution containing a polyanionic polymer, immersion in a solution containing a polycationic polymer and a polyvalent metal ion, and washing with water are repeated several times. It may be repeated. By repeating this series of operations, a film having a multilayer structure of four or more layers can be formed.
[0015]
Specific examples of the food material of the present invention include foods for persons with difficulty in swallowing, cooked foods, ingredients such as soups, beverage solid ingredients, and baby foods, but are not limited thereto. I don't mean. Moreover, since the film | membrane structure is maintained also by freezing and a heating, the foodstuff material of this invention can be used also as frozen food and retort food.
[0016]
【Example】
[Example 1]
Carrot was fluidized with a mixer, gelatin was added and mixed, and then heated at 95 ° C. for 15 minutes. 3 g of gelatin was added to 100 g of fluid carrot. The mixture was cooled at 4 ° C. for 16 hours, solidified, and then molded using a molding machine.
After immersing the molding in a carrot suspension (25% w / v) containing 0.8% sodium alginate for 20 seconds, immediately a solution containing calcium chloride and protamine (1.5% w / v calcium chloride, 0.1% w / v protamine) And a film of alginic acid and calcium ions and a film of protamine were simultaneously formed on the outer surface of the molded product (processed product 1).
[0017]
The treated product 1 was washed with water for 10 seconds to remove calcium chloride and protamine, thereby producing a food material of the present invention.
Further, broccoli, shrimp, or pumpkin was used as a food material instead of carrots, and the food material of the present invention was produced in the same manner as described above.
[0018]
[Example 2]
Carrot was fluidized with a mixer, gelatin was added and mixed, and then heated at 95 ° C. for 15 minutes. 3 g of gelatin was added to 100 g of fluid carrot. The mixture was cooled at 4 ° C. for 16 hours, solidified, and then molded using a molding machine.
After immersing the molding in a carrot suspension (25% w / v) containing 0.8% sodium alginate for 20 seconds, immediately a solution containing calcium chloride and protamine (1.5% w / v calcium chloride, 0.1% w / v protamine) And a film of alginic acid and calcium ions and a film of protamine were simultaneously formed on the outer surface of the molded product (processed product 1).
[0019]
Treated product 1 was washed with water for 10 seconds to remove calcium chloride and protamine, again immersed in a carrot suspension (25% w / v) containing 0.8% sodium alginate for 20 seconds, and immediately a solution containing calcium chloride and protamine (salt chloride) The film was immersed in calcium 1.5% w / v and protamine 0.1% w / v for 10 minutes to form a film of alginic acid and calcium ions and a film of protamine simultaneously on the outer surface of the molded product (processed product 2).
[0020]
The treated product 2 was washed with water for 10 seconds to remove calcium chloride and protamine, thereby producing a food material of the present invention.
Further, broccoli, shrimp, or pumpkin was used as a food material instead of carrots, and the food material of the present invention was produced in the same manner as described above.
[0021]
[Test Example 1]
The firmness of the food material produced in Example 1 was measured using an apparatus capable of measuring the pressure stress of the substance by linear motion. The measurement was performed by filling the food material in a cylindrical container with a diameter of 40 mm to a height of 15 mm, using a plunger with a diameter of 20 mm, a compression rate of 10 mm / sec, and a clearance of 5 mm (the temperature during measurement was 20 ± 2 ° C.). ). As a result of the measurement, the hardness of the food material was around 4.2 × 10 4 dyn / cm, and it was confirmed that the food material had sufficient hardness to satisfy the permission standards for food for elderly people of the Ministry of Health and Welfare.
[0022]
[Test Example 2]
The viscosity of the fluid portion of the food material produced in Example 1 was calculated using a B-type rotational viscometer. The viscosity was calculated from the measured value after measuring the reading after 2 minutes with the rotor rotating at 12 rpm (temperature during measurement was 20 ± 2 ° C.). As a result, the viscosity of the fluid portion of the food material was around 18500 cps, and it was confirmed that the food material has sufficient fluidity to satisfy the permission standards for food for the elderly by the Ministry of Health and Welfare.
[0023]
[Test Example 3]
The firmness of the food material produced in Example 2 was measured using an apparatus capable of measuring the pressure stress of the substance by linear motion. The measurement was performed by filling the food material in a cylindrical container with a diameter of 40 mm to a height of 15 mm, using a plunger with a diameter of 20 mm, a compression rate of 10 mm / sec, and a clearance of 5 mm (the temperature during measurement was 20 ± 2 ° C.). ). As a result of the measurement, the hardness of the food material was around 6.5 × 10 4 dyn / cm, and it was confirmed that the food material had sufficient hardness to satisfy the permission standards for food for elderly people of the Ministry of Health and Welfare.
[0024]
[Test Example 4]
The viscosity of the fluid portion of the food material produced in Example 1 was calculated using a B-type rotational viscometer. The viscosity was calculated from the measured value after measuring the reading after 2 minutes with the rotor rotating at 12 rpm (temperature during measurement was 20 ± 2 ° C.). As a result, the viscosity of the fluid portion of the food material was around 18500 cps, and it was confirmed that the food material has sufficient fluidity to satisfy the permission standards for food for the elderly by the Ministry of Health and Welfare.
[0025]
[Test Example 5]
The food material produced in Example 1 was heat-treated for 15 minutes under the conditions of 121 ° C. and gauge pressure of 1.5 kg / cm 2 G. The processed food material was observed with the naked eye, but the membrane structure was not damaged and the physical properties of the fluid substance were not changed.
[Test Example 6]
The food material produced in Example 1 was stored frozen at −18 ° C. for 1 year. The food material after storage was thawed and observed with the naked eye, but the membrane structure was not damaged and the physical properties of the fluid substance were not changed.
[0026]
【The invention's effect】
The present invention provides a novel food material. Since this food material has shape retention properties, it does not have a defect in appearance like a fluid food, and has the same ease of chewing and swallowing as a fluid food, so it is used as a food material for various purposes. be able to.
Claims (6)
（１）ポリアニオン性高分子を含む溶液に浸漬する
（２）ポリカチオン性高分子及び多価金属イオンを含む溶液に浸漬する
（３）水洗し、不要なポリカチオン性高分子及び多価金属イオンを除去するA method for producing a food material, comprising adding a shape-retaining agent to a fluid food, cooling and molding, and then performing the following operations (1) to (3) at least once for the molded product.
(1) Immerse in a solution containing polyanionic polymer (2) Immerse in a solution containing polycationic polymer and polyvalent metal ion (3) Wash with water, unnecessary polycationic polymer and polyvalent metal ion Remove
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19063998A JP3648385B2 (en) | 1998-07-06 | 1998-07-06 | Food material and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19063998A JP3648385B2 (en) | 1998-07-06 | 1998-07-06 | Food material and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000014331A JP2000014331A (en) | 2000-01-18 |
| JP3648385B2 true JP3648385B2 (en) | 2005-05-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19063998A Expired - Lifetime JP3648385B2 (en) | 1998-07-06 | 1998-07-06 | Food material and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3648385B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008206420A (en) * | 2007-02-23 | 2008-09-11 | Fuji Oil Co Ltd | Polyion complex film for preventing food moisture transport |
| JP4889782B2 (en) | 2008-12-24 | 2012-03-07 | 株式会社マルハニチロ食品 | Bioactive complex containing protamine and / or salt thereof and acidic polymer compound and use thereof |
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1998
- 1998-07-06 JP JP19063998A patent/JP3648385B2/en not_active Expired - Lifetime
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| Publication number | Publication date |
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| JP2000014331A (en) | 2000-01-18 |
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