JP4819300B2 - How to prevent moisture transfer in food - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
Colorants The invention containing a large amount of water, seasoning materials, ingredients comprising the decorative material or the like, to a moisture migration prevention method of the food in the case of Guests wrapped with other ingredients or placed on other ingredients.
[0002]
[Prior art and problems to be solved by the invention]
Conventionally, when foods with high moisture content such as ketchup, sauce, sauce, jam, etc. are topped or applied to ingredients with high moisture permeability on the surface, such as crepe dough, moisture flows out and migrates to the crepe dough side over time However, there is a problem in that the quality of food such as the texture and appearance of the food is impaired and the commercial value is impaired. On the other hand, conventionally, there is not always an effective measure for preventing moisture migration, and no prior art related to this has been found by the applicant's investigation.
[0003]
Therefore, for foods such as those described above, in the field, in order to prevent moisture transfer between the food and the food, a method of inserting a sheet-like material between the food and the food (for example, a short cake) Although a method such as pouring the gel composition between the dough and the fresh cream was employed, satisfactory results were not obtained, such as changes over time in a short period of time and rapid deterioration of food.
[0004]
On the other hand, as shown in the following Patent Document 1, the applicant applies an elastic film using refined konjac powder or purified glucomannan to the dough surface on the inner surface side of the cooked food with clothes such as croquettes and cream croquettes. A technique for preventing leaching to the outer surface or surface cracking due to moisture expansion during heating is proposed.
[0005]
This invention mainly provides the moisture transfer prevention method which further develops the idea of the elastic film described above, and forms a waterproof film or layer by applying or adhering to the surface of the food material having a moisture permeable surface. It is an object.
[0006]
In addition, the moisture migration inhibitor of the present invention is a corn cup or corn coating material that contains a high moisture content food or has a high moisture content, such as ice cream, soft cream, or the like. It can also be used as a moisture migration inhibitor applied to the inner surface side.
[0007]
Another object of the present invention is to provide a method for preventing moisture migration by forming a moisture-preventing film or layer on the surface of the dough or the inner surface of the coating material in actual food production using the moisture migration inhibitor. Furthermore, the present invention provides a food that does not cause quality deterioration due to moisture transfer as described above even when the food is frozen and thawed.
[0008]
[Patent Document 1]
JP-A-9-70263 [0009]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the moisture migration preventing method of the present invention is firstly a seasoning material, coloring material, decoration material, etc. having a high moisture content on the surface of a food base formed of an edible material and having permeability. In the method of attaching an edible material of the above, the coagulant is applied to the substrate made of konjac potato, glucomannan or pasty glucomannan in the form of powder, sol or aqueous solution on the edible material attachment surface of the food substrate It is characterized by forming a waterproof film or layer by adhering a moisture migration inhibitor to which is added .
[0010]
Second, in a method of coating or containing an internal food material having a high water content with an edible coated food material having permeability, a powder form is formed on either or both of the coated food material inner surface and the inner food material surface, A waterproof film or layer is formed by adhering a moisture migration inhibitor formed by adding a coagulant to a sol-like or aqueous solution of konjac potato, glucomannan or pasty glucomannan. It is said.
[0011]
Third , in addition to the base material, a thickening polysaccharide is added.
[0012]
Fourth , the thickening polysaccharide is at least one or more of guar gum, tara gum, gelatin, locust bean gum, sodium alginate, pectin, agar, curdlan, xanthan gum, carrageenan, chitin, chitosan, starch, casein, pullulan. It is characterized by including.
[0013]
Fifth , the coagulant is an alkali hydroxide such as calcium hydroxide, sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, trisodium phosphate, tripotassium phosphate, carbonate, phosphate or arginine. -It is characterized by including at least one or more basic amino acids such as histidine, methionine, lysine, ornithine.
[0014]
Sixth , it is characterized in that the concentration of glucomannan as a base material with respect to moisture is 0.1 to 5.0 wt%.
[0015]
It is characterized in that the concentration of the thickening polysaccharide other than the seventh base material with respect to water is 0 to 10 wt%.
[0016]
Eighth , the coagulant is 0.05 to 15 wt% with respect to glucomannan.
[0017]
DETAILED DESCRIPTION OF THE INVENTION
The moisture migration inhibitor of the present invention is produced by adding a coagulant to a base material made of konjac potato, glucomannan or pasted glucomannan in powder, gel or aqueous solution. Among these, powdered konjac potatoes are called konjac fine powder, which is obtained by washing konjac potatoes with water, slicing them and drying to separate starch. In the present invention, konjac potato can be directly crushed and used in the form of a sol, and konjac fine powder can also be used by dissolving (swelling) in water.
[0018]
Glucomannan is a storable polysaccharide present in konjac potato tubers and is present in about 8% in konjac potatoes. As the glucomannan used in the present invention, an alcohol-purified easily water-soluble glucomannan [trade name; ROLEX RS (manufactured by Shimizu Chemical Co., Ltd.)] was used. The same effect can be expected with mannan. [0019]
In addition to the above-mentioned base material, at least one or two of thickening polysaccharides such as guar gum, tara gum, gelatin, locust bean gum, sodium alginate, pectin, agar, curdlan, xanthan gum, carrageenan, chitin, chitosan, starch, casein, pullulan More than seeds can be added, and elasticity and hardness are imparted to the water-stopping film and water-stopping layer formed by these additions, thereby preventing water migration more reliably.
[0020]
As the coagulant, calcium hydroxide, sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, trisodium phosphate, tripotassium phosphate and other alkali hydroxides, carbonates, phosphates, arginine, histidine , Methionine, lysine, ornithine and the like containing at least one or two or more basic amino acids can be used.
[0021]
The concentration of glucomannan as a base material is preferably about 0.1 to 5.0 wt%, and if it is less than 0.1%, it does not form a water-stopping film or layer, and if it exceeds 5%, the inhibitor has poor fluidity. Application and spraying become difficult.
Further, the concentration of the thickening polysaccharide other than the base material is preferably 0 to 10 wt%, and if it exceeds 10%, the free water in the inhibitor is insufficient, and similarly, it is difficult to apply or spray on the dough. The coagulant is preferably about 0.05 to 15 wt% with respect to glucomannan, and if it exceeds 15%, the alkali is too strong and the gel may be destroyed and may not be suitable for the intended use.
[0022]
Next, a method for preventing the above-described moisture migration of food using the above-described moisture migration inhibitor will be described.
For example, a seasoning material with a high water content, coloring on the surface of a food base formed of an edible material and having permeability, such as when topping or coating a food with a high water content such as ketchup on a crepe dough, etc. When attaching an edible material such as a material, a decoration material, or the like, the moisture transfer inhibitor is attached to the edible material attachment surface of the food base material to form a waterproof film or layer.
[0023]
In addition, when covering or containing internal ingredients with a high water content such as ice cream, soft cream, strawberries, etc. with edible coated foodstuffs that are permeable such as corn coating materials or corn cups, etc. The moisture transfer inhibitor is attached to either or both of the food material inner surface and the inner food material surface to form a waterproof film or layer. The cup and the covering material are not limited to those made of corn, and may be, for example, crepe dough or other edible materials.
[0024]
A solution containing glucomannan is prepared by the method of the present invention as described above, and the solution is applied or spray-coated on a sheet-like food such as crepe dough or tortilla, and then the dough is dried, and then ketchup or sauce Further, when topping or application of the sauce or the like is performed, a fixed film or a fixed layer is formed on the surface of the fabric, and moisture migration can be effectively prevented with respect to the fabric. Even if these foods are repeatedly frozen and thawed, it is possible to prevent moisture transfer to the dough during thawing.
[0025]
Drying after applying (spraying) a moisture migration inhibitor to the surface of the dough is desirable for stabilizing the film (layer), but is not always necessary when the stability is fast. And it became clear as a result of various experiments that the use of glucomannan is the most effective for preventing the above-mentioned moisture migration.
[0026]
Furthermore, by using it in corn cups such as soft cream and ice cream, in the middle of corn, and in the middle of Japanese confectionery, moisture transfer to corn cups and corn is prevented, giving an improvement in quality. It can be expected that the quality maintenance of the food can be extended.
[0027]
Next, the specific contents of the present invention will be described with reference to examples. However, as already described, the present invention is not limited to the forms of these examples.
[0028]
[Example 1]
A konnyaku refined powder or glucomannan added with 0.025 g of calcium hydroxide in a 0.5% solution is sprayed thinly and evenly on a crepe dough to form a film, and the water-stopping film (layer) is further stabilized. For this purpose, the surface of the dough was dried, and 3 g of chili sauce was placed thereon, and the change over time after 1 hour was observed. As a result, no water transfer of chili sauce was observed in the dough. FIG. 1 (A) is a photograph showing the moisture transfer state at the start of the experiment, and FIG.
[0029]
[Comparative Example 1]
As a comparative example with respect to the above examples, a crepe dough having no film formed was tested in the same manner as in Example 1 and the change with time after 1 hour was observed. Transition was observed. FIG. 2 (A) is a photograph at the start of the experiment, and FIG. 2 (B) is a photograph showing the one after one hour from the start of the experiment.
[0030]
[Example 2]
When the food of Example 1 was frozen and thawed, the change in the dough after thawing was similarly observed, but no moisture transfer or the like was observed.
[0031]
[Comparative Example 2]
As compared to Example 2, the food of Comparative Example 1 was frozen and thawed, and the change in the dough after thawing was observed in the same manner as in Example 2. As a result, chili sauce migrated into the dough and moisture migration was observed.
[0032]
【The invention's effect】
According to moisture migration preventive methods food of the present invention configured as described above, crepe fabrics and tortillas, corn cups, juicy content hygroscopic or moisture-permeable food as such cone made dressings other Even when the foodstuffs are brought into contact with each other, it is possible to effectively prevent moisture from being transferred from one to the other and the quality of the food due to this.
[0033]
Further, even when these foods are frozen and thawed, there are advantages such as prevention of problems such as quality deterioration due to moisture transfer.
[Brief description of the drawings]
FIGS. 1A and 1B are photographs showing the state of change in moisture transfer of a crepe dough at the start of an experiment of Example 1 of the present invention and after one hour has elapsed.
FIGS. 2A and 2B are photographs showing changes in moisture transfer in the crepe dough at the start of the experiment of Comparative Example 1 corresponding to Example 1 and after 1 hour.

Claims (8)

In the method of attaching a seasoning material, coloring material, decoration material or other edible material having a high water content to the surface of a food base material formed of an edible material and having permeability, the edible material of the food base material is attached. A waterproof film or layer by adhering a moisture migration inhibitor formed by adding a coagulant to a substrate made of konjac potato, glucomannan or pasty glucomannan in powder, sol or aqueous solution, on the surface A method for preventing moisture migration of foods (except foods heated after attaching a moisture migration inhibitor ) . In a method of coating or containing an internal food material having a high water content with an edible coated food material having permeability, either one or both of the coated food material inner surface and the inner food material surface is in the form of powder, sol or aqueous solution. Food which forms a waterproof film or layer by adhering a moisture-transfer inhibitor formed by adding a coagulant to a base material made of konjac potato, glucomannan or pasted glucomannan (however, a moisture-transfer inhibitor) Moisture transfer prevention method ( excluding food heated after adhering) . The method for preventing moisture migration in foods according to claim 1, wherein a thickening polysaccharide is added in addition to the base material. The thickening polysaccharide contains at least one or more of guar gum, tara gum, gelatin, locust bean gum, sodium alginate, pectin, agar, curdlan, xanthan gum, carrageenan, chitin, chitosan, starch, casein, and pullulan. The method for preventing moisture migration of food according to 1 , 2 or 3 . The coagulant is an alkali hydroxide such as calcium hydroxide, sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, trisodium phosphate, tripotassium phosphate, carbonate, phosphate or arginine, histidine, The method for preventing water migration of food according to claim 1, 2 , 3, or 4, comprising at least one or more basic amino acids such as methionine, lysine, ornithine. The method for preventing moisture migration in foods according to claim 1, 2 , 3 , 4, or 5, wherein the concentration of glucomannan as a base material is 0.1 to 5.0 wt%. The method for preventing moisture migration in foods according to claim 1, 2 , 3 , 4 , 5, or 6 , wherein the polysaccharide thickener other than the base material has a concentration of 0 to 10 wt%. The method for preventing moisture migration in foods according to claim 1, 2 , 3 , 4 , 5 , 6 or 7 , wherein the coagulant is 0.05 to 15 wt% with respect to glucomannan.

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