JP5155918B2 - Frozen food - Google Patents

Description

  The present invention relates to a food or drink provided for freezing.

In recent years, demand for frozen foods and beverages has increased due to the ease of cooking and the ease of storage.
Conventionally, regarding frozen foods and drinks, various studies have been made to maintain the taste by suppressing protein denaturation and water separation (dripping) during freezing.
Patent Document 1 discloses a method of adding an oligosaccharide having a degree of polymerization of 3 to 10 in order to suppress protein denaturation associated with freezing and freeze-drying fish meat and / or stored meat. This document is effective by adding an oligosaccharide having an α-1,4 glucoside bond and / or an α-1,6 glucoside bond degree of polymerization of 3 to 10 as an oligosaccharide.

Patent Document 2 shows that the addition of an oligosaccharide having a polymerization degree of 3 to 10 is effective in preventing starch aging in frozen cooked rice. The oligosaccharides used here are those in which the constituent sugars are linked such as α-1,4 bonds, α-1,6 bonds, β-1,4 bonds, etc., and the constituent sugars are the same kind of oligosaccharides. Disclosed are those consisting of glucose, those consisting of fructose, those consisting of xylose, those consisting of mannose, those consisting of galactose, etc. , What consists of glucose and mannose, what consists of galactose and glucose, etc. are disclosed.
Patent Document 3 discloses that in frozen foods and drinks selected from the group consisting of frozen cereals, frozen vegetables, frozen fruits, frozen men, frozen rice and frozen pulp beverages, α, α-trehalose is 0.2-30% ( The addition of (W / W) has disclosed a frozen food and drink product having the original flavor of the product and a method for producing the same without causing quality deterioration during freezing. Certainly, when the above-described method was used, frozen foods and drinks in which protein denaturation and water separation during freezing were prevented were obtained.

Japanese Patent Laid-Open No. 5-103586 JP-A-6-141797 JP 2001-169766 A

However, monosaccharides or disaccharides having a polymerization degree of 1 to 2 described as problems in Patent Documents 1 and 2 are not preferable because sweetness is too strong and affects taste quality. Patent Documents 1 and 2 attempt to solve the refrigeration problem by using sugars with a polymerization degree of 3 or more as a solution, but sugars with a polymerization degree of 3 or more have low water solubility and low affinity for food. There's a problem.
In addition, trehalose used in Patent Document 3 is a saccharide that does not easily affect the taste quality, but because the sweetness is 45% of sucrose, it has a problem that affects the sweetness of foods and drinks. was there.
The present invention provides a frozen food or drink comprising a vegetable food or drink selected from the group consisting of cereals, vegetables and fruits, wherein the water separation is suppressed, and the frozen food and drink have little change in texture and taste quality before and after freezing. The task is to do.

As a result of intensive studies for solving the above-mentioned problems, the inventors of the present invention are vegetable frozen foods and drinks selected from the group consisting of cereals, vegetables and fruits, and the frozen foods and drinks contain cellooligosaccharides. As a result, it has been found that a frozen food and drink can be provided with reduced freezing damage and a small change in texture, and the present invention has been completed.
That is, this invention includes the following as a preferable aspect.
[1] A frozen food or drink comprising a vegetable food or drink selected from the group consisting of cereals, vegetables and fruits, wherein the cellooligosaccharide is 0.01 to 10 based on the solid content at room temperature in the frozen food or drink. Frozen food / drinks contained in mass%.
[2] The cellooligosaccharide has a cellobiose content of 50 to 99.99 parts by mass and a content of one or more selected from the group consisting of cellotriose, cellotetraose, cellopentaose and cellohexaose is 0.01 to The frozen food or drink according to claim 1, which is a cellooligosaccharide having 50 parts by mass and a glucose content of 0.01 to 30 parts by mass.

[3] Food and drink made of vegetable foods and drinks selected from the group consisting of cereals, vegetables and fruits, cellooligosaccharides and plant food and drinks selected from the group consisting of grains, vegetables and fruits at room temperature The manufacturing method of the frozen food / beverage products characterized by freezing, after adding 0.1-10 mass% with respect to solid content.
[4] The cellooligosaccharide has a cellobiose content of 50 to 99.99 parts by mass and a content of one or more selected from the group consisting of cellotriose, cellotetraose, cellopentaose and cellohexaose is 0.01 to The manufacturing method of the frozen food-drinks of Claim 3 which is cellooligosaccharide which is 50 mass parts and whose glucose content is 0.01-30 mass parts.

  According to the present invention, in a frozen food or drink made of a vegetable food or drink selected from the group consisting of cereals, vegetables and fruits, water separation is suppressed, and a frozen food or drink with little change in texture and taste quality before and after freezing. Can be provided.

The present invention will be specifically described below, particularly focusing on preferred embodiments thereof.
The cellooligosaccharide in the form for carrying out the present invention (hereinafter referred to as the present embodiment) is cellobiose, cellotriose, cellotetraose, which is an oligosaccharide having a polymerization degree of 2 to 6 in which glucose is bound by β-1,4 bonds. And one or more sugars selected from the group consisting of cellopentaose and cellohexaose. This β-1,4-bonded gluco-oligosaccharide has the effect of suppressing protein denaturation, aging of starch and water separation during freezing, and hardly changing the texture of vegetable foods before and after freezing. The texture is a crunchy texture and a crunchy texture when eating foods derived from plants such as cereals, vegetables and fruits.

The cellooligosaccharide of the present embodiment preferably contains 50 parts by mass or more of cellobiose, which is a disaccharide, from the viewpoint of water solubility and affinity to plant cells. The content is more preferably 70 parts by mass or more, still more preferably 90 parts by mass or more, and particularly preferably 95 parts by mass or more. As an upper limit, 99.99 mass parts or less are preferable.
In addition, since the cellobiose has a lower sweetness than sucrose, which is the same disaccharide, cellobiose has an effect that the effect of cellobiose on the taste is smaller when each food and drink contains the same amount. .

  The cellooligosaccharide in the present embodiment may contain 50 parts by mass or less of one or more selected from the group consisting of cellotriose, cellotetraose, cellopentaose and cellohexaose. Similar to cellobiose, these saccharides also have an effect of good water solubility and affinity for plant cells. However, as the number of glucose residues increases, the solubility in an aqueous medium decreases, and it becomes necessary to add a large amount of the saccharide. Therefore, the content of the saccharide is preferably 30% by mass or less, more preferably 10 parts by mass or less, and further preferably 5 parts by mass or less. As a minimum, 0.01 mass part or more is preferable.

  The cellooligosaccharide in this Embodiment can contain glucose in the range which does not affect the taste of food-drinks. Glucose here is included as a component of cellooligosaccharide added for the purpose of preventing freezing injury, and is added for seasoning purposes or originally contained in vegetable foods and drinks. Differentiated. A preferred range for glucose contained in the cellooligosaccharide is 30 parts by mass or less. More preferably, it is 20 parts by mass or less, particularly preferably 10 parts by mass or less, and most preferably 5 parts by mass or less. As a minimum, 0.01 mass part or more is preferable.

Below, the analysis method of the cellooligosaccharide content in this Embodiment is described. Cellooligosaccharide that can be used in the present embodiment is dissolved in pure water at a concentration of 1% by mass, and then subjected to high performance liquid chromatography (chromatography system: manufactured by Shimadzu Corporation, trade name: SCL-10A, column: Shimadzu) Manufactured by Seisakusho Co., Ltd. Product name Asahipak NH ₂ P-50, mobile phase: acetonitrile / water = 75/25 (volume ratio)). The sugar composition of the cellooligosaccharide is expressed as the mass percentage of the total mass of cellobiose, cellotriose, cellotetraose, cellopentaose and cellohexaose peak areas in the chromatogram obtained by the above method. Is done. Regardless of the above, if there is a method that can quantify each component more accurately by a simple method such as a high performance liquid chromatography method, the method may be adopted.

In order to obtain the effect of the present invention when the cellooligosaccharide of the present embodiment is contained in a frozen food or drink, the frozen food or drink made of a vegetable food or drink becomes a solid at room temperature in the frozen food or drink. On the other hand, it is necessary to contain 0.1-10 mass% of cellooligosaccharides. From the viewpoints of preventing protein denaturation, starch aging, and freezing troubles in water separation, and being hard to damage the texture such as crispy and crunchy texture, 0.1% by mass or more of cellooligosaccharide is contained. The greater the cellooligosaccharide content, the greater the effect. However, the cellooligosaccharide of the present embodiment has a cellooligosaccharide concentration of 10% by mass or less, preferably from the viewpoint of affecting the taste quality of food or drink, or from the viewpoint of damaging the appearance of powdered cellooligosaccharide when frozen. It is 8 mass% or less, More preferably, it is 5 mass% or less.
The cellooligosaccharide concentration is the cellooligosaccharide concentration contained in the solid content at room temperature of a frozen food or drink comprising a vegetable food or drink selected from the group consisting of cereals, vegetables and fruits.

The solid content at normal temperature of the frozen food and drink contains the same components as the solid content obtained after freeze-drying the food and drink, and the weights of both can be regarded as the same. Therefore, the cellooligosaccharide concentration with respect to the solid content at normal temperature of the frozen food and drink can be represented by the content of cellooligosaccharide in the solid content after lyophilization, and is represented by the following formula.
Cellooligosaccharide concentration (mass%) = (cellooligosaccharide content / total solid content after lyophilization) × 100

The method for adding the cellooligosaccharide of the present embodiment is not particularly limited. For example, any one of a method for directly adding cellooligosaccharide to a food or drink or a method for impregnating a food or drink with an aqueous medium in which cellooligosaccharide is dissolved is used. It may be taken.
The food / beverage products of this Embodiment are the manufacturing method of the vegetable frozen food / beverage products selected from the group which consists of a grain, a vegetable, and a fruit. It is preferable to freeze after adding to the vegetable food / beverage products selected from the group by the density | concentration of 0.1-10 mass%. The cellooligosaccharide of the present invention is preferably added before freezing in order to exhibit the effects of suppressing freezing damage and changes in texture during freezing of plant frozen foods and drinks.
The frozen food and drink in the present embodiment needs to include a vegetable food and drink selected from the group consisting of cereals, vegetables and fruits. The effect of the present invention is considered to be manifested because cellooligosaccharides stabilize the cell walls of vegetable foods and drinks. The term “vegetable” as used herein means a substance having a cell wall containing a polysaccharide around the cytoplasm, and is obtained from a fern plant, a moss plant, or a seed plant. Moreover, even if it is classified into fungi and algae, those having cell walls made of polysaccharides are included in the plant of the present invention. For example, general grains, vegetables, and fruits are applicable.

  Examples of the cereals include rice, corn, barley, barley, barley, wheat, rye, oat, pearl barley, millet, millet, millet, sorghum (periwinkle, sorghum, sorghum), white millet, pearl millet, tef, fenio, kodra. (Cordombie), Gramineae plants such as makomo, soybean, adzuki bean, mung bean, cowpea, kidney bean, lentil, peanut, pea, broad bean, chickpea, gentian, safflower bean, black azuki bean, moss bean, terribean bean, fowl , Zeocarbamame, pigeonpea, jujube, tachinamame, grassby, guar (grass bean), winged bean, pepper beans, carob, rubinas, tamarind and other legumes, buckwheat, tartary buckwheat, flax The leaves and roots, stems (underground stems), flowers, buds, and berries of cereals (Amaranthus, senninkoku), quinoa, etc. can be used. These can be used alone or in combination of two or more. .

  As the vegetables, fruit vegetables (eggaceae, cucurbitaceae, legumes etc.), for example, azuki bean, strawberry, kidney bean, pea, edamame, okra, pumpkin, cucumber, kiwano (tsunonigauri), sesame, cowpea, winged bean, Shirori, Watermelon, Zucchini, Broad bean, Soybean, Tamarillo (Kodachi Tomato), Pickled Reed (Vineyard branch, Goya), Pepper, Pepper (Winter), Corn, Tomato, Eggplant, Solid bean, Pepper, Loofah, Pepino, Macquari, Melon, For example, asparagus, udo, kohlrabi, zasai, taro, potato, ginger, bamboo shoots, garlic, lily root, hydrangea (spotted vegetables, etc.) Empty core vegetables), sea bream, lotus root, wasabi, etc. Examples of leafy vegetables (Brassicaceae, Apiaceae, Asteraceae, etc.) include, for example, mustard, cabbage, watercress, kale (Kagorokankanran), komatsuna (komatsuna), cornission, saishin, sanchu, santouna (Shandong vegetables) , Celery, Celery, Taasai, Takana (Takana), Onion, Chisha, Chingensai, Japanese leek, Nozawana (Nozawana), Leek, Chinese cabbage, Parsley, Fuki, chard (Swiss chard), Spinach, Mizuna, Mitsuna, Mitsuba , Cabbage, arugula, lettuce, chanterelle, etc., as root vegetables, for example, turnip, burdock, sweet potato, taro, potato, radish, carrot, yam, lotus root, etc., as flower vegetables (Brassicaceae, etc.) For example, artichoke, cauliflower -Leaves and roots, chrysanthemum, rape blossoms (rape), broccoli, myoga, leaves, roots, stems (underground stems), flowers, buds, fruits, etc. These may be used alone or in combination of two or more It is also free to do.

  Examples of the fruits include pomegranates of deciduous fruit trees such as quince, pear, quince, medlar, apple, and the like, and examples of nuclear fruits include apricot (apricot; apricot, apricot), ume (plum). ), Cherries (cherry peach (sweet cherry); sweet cherries), plums (Li; acid peaches), peaches, etc. Examples of shell fruits include almonds, ginkgo, chestnuts, walnuts (walnuts), pecans, etc. Other deciduous fruit trees include akebi (trees), figs (no flowers), oysters, raspberries (kimaki), kiwifruit (kiwi), gummy (coconut; cucumber; cocoon), cranberry (white wolfberry), Cowberry (moss peach, rock peach (Iwamomo); hamanashi; okamaringo), pomegranate (crab; sarcophagus), saruna (sarumashi, shirakuchizuru; kokuwa), currant (vinegar lump, goose) Lee), jujube (garlic), elder ume (garden plum, Japanese apricot), redcurrant (lumtic acid lump, red currant), grape (herb), blackberry, blueberry, papoe (popo; Citrus species include Iyokan (Iyokan), Satsuma mandarin (Tangerine mandarin orange), Orange, Oro Blanco (Sweety), Kavos (Kamugi vinegar), Karatachi, Kishu mandarin (Kiju mandarin orange, Japanese mandarin orange, Kumquat), Kumquat (Golden citrus), Kunenbo (nine year mother), Grapefruit, Kouji (citrus, Usukawa mikan), Samboukan (Sankankan, Daruma mandarin orange), Shikuwasa (Shikushasha; Hirami lemon), Citron, Shiranui (Shiranui, Dekopon), Sudachi (vinegar citrus) ), Daidai (generation; orange), Tachibana, Tankan (Tangerine) Dekopon, Natsumikan (Summer Tangerine, Natsukan, Natsudaidai), Hassaku (Hachiman), Hanayu (Hanayu), Hyuga Natsu (Hyuga Natsume, New Summer Orange; Konatsu Mikan), Bushkan (Buntan Tangerine), Buntan (Buntan, Zabon; Jaboon) ), Bergamot, ponkan (mandarin orange), mandarin orange (mandarin orange), yuzu (citrus; vinegar), lime, lemon (strawberry), etc., and evergreen fruit trees include olives, loquat, bayberry (Tropical fruits, aquatic, acerola, atemoya, avocado (butterfruit), canister (eggfruit, kudamonotamago), camcam, kiwano, guava (banjiro; ban) Pomegranate), coconut (coconut), sapodilla (tree potato), star fruit (goboko ( Doodles, Tamariro (tree tomatoes, tree-tomatoes), Cherimoya (ice cream trees), dragon fruit, durian, date palm, pineapple (pineapple; bromeliad), passion fruit (fruit clock grass (fruit and grass)) , Banana, Papaya (Papaya; Chichiuri; Mokuka (Kiso)), Babaco, Paramits (Hara Honey, Jackfruit), Pannoki, Van Reishi (Shakato), Pitaya (Dragon Fruit), Pitanga, Feijoa (Pineapple guava), Fuftomo (Phoutou), Pepino, White support (white support; Cashmere roa), Mango, Mangosteen, Miracle fruit, Rambutan, Longan (Longeye), Ganoderma (Lancho), Ganoderma Stems (underground stems), flowers, buds, fruits These can be used alone or in combination of two or more.

In the present embodiment, seaweed is also included in the vegetables. Examples of seaweed include, for example, brown algae, Umitorano, kombu, hijiki, hibamata, honda walla, mozuku, trumpet, wakame, etc., red algae include cassava, clover, etc. Examples include leaves, roots, stems (underground stems), flowers, buds, and fruits of Aonori, Casanori, Cactus, Fusaiwa Ivy and Mill. These can be used alone or in combination of two or more.
In the present embodiment, mushrooms are also included in the vegetables. Examples of mushrooms include old oyster shimeji mushrooms (shiitake, enokitake, shimeji, maitake, nameko, tsukuritake (mushroom)), eringi, yamabushitake, matsutake, edible mushroom fruit bodies such as truffle, kinagasatake, and mycelium. These can be used alone or in combination of two or more.

As long as the effects of the present invention are not hindered, the frozen food and drink of the present embodiment may be appropriately mixed with the following food materials, food additives, and the like in addition to the above components.
The food material referred to here is a material that is generally used as a raw material of food. Except for pharmaceuticals and quasi-drugs specified by the Pharmaceutical Affairs Law and food additives specified by the Food Sanitation Law, All that is provided to is included.
The food additive referred to here is a substance added for the purpose of processing or storing food.
Examples of food additives are those specified by the Ministry of Health, Labor and Welfare's “designated additive list”, “existing additive list item list”, “natural fragrance-based raw material list”, and “food that is generally used for food and drink. Food additives listed in the “List of Items Used as Additives”, those that have been confirmed to be safe by international organizations such as JECFA, and food additives that are approved for use in other countries such as the United States and Europe Products, preservatives, shelf-life improvers, antioxidants, sweeteners, colorants / pigments, emulsifiers, thickening gelling agents, quality improvers, seasonings, acidulants, fortifiers, fragrances, enzymes And so on.

Examples of food materials and food additives include the following.
Examples of food materials mentioned here include fruits and vegetables and extracts thereof, processed fruits and vegetables (fruit preparations, fruit sauces, jams, etc.), dried fruits (raisins, dried pineapples, etc.), nuts and seeds (Walnuts, peanuts, almonds, macadamia nuts, pecan nuts, cashew nuts, soy beans, sesame seeds, eggplants, sesame seeds, etc.), beans (soy beans, beans, quail beans, green peas, peas beans, red beans, etc.), cacao chocolates (chocolate, Cocoa, cacao mass, chocolate sauce, etc.), syrups (maple syrup, caramel sauce, honey, etc.), teas (matcha, green tea, black tea, oolong tea, etc.), milk, processed milk, soy milk, fruit juice, vegetable juice, eggs ( Liquid egg, whole egg powder, egg yolk powder, egg white powder, meringue, etc.), cocoa powder, sugar and sugar Lucols, meat and fish extracts, proteins, peptides, amino acids, dietary fiber, naturally derived polymers (collagen, hyaluronic acid, natural fiber, etc.), vitamins, bioactive substances (coenzyme Q10, α-lipoic acid, β -Glucan, ceramide, etc.), starches, dextrin, fats and oils (salad oil, sesame oil, lard, rapeseed oil, shortening, etc.), alcohols, salts (minerals such as salt, Ca, etc.), seasonings (soy sauce, miso, vinegar) , Mirin, sugar, mayonnaise, dressing, sauce, soy sauce, sauces, etc.), spices (cinnamon, pepper, wasabi, chili, etc.), alcoholic beverages (brandy, whiskey, vodka, rum, etc.).

Examples of preservatives and shelf-life improvers include, for example, hydrogen peroxide, sorbic acid and sorbic acid K, dehydroacetic acid Na, p-hydroxybenzoates, benzoic acid and sodium benzoate, propionic acid and salts thereof, hypochlorous acid, and the like. Na chlorate, acetic acid, sodium acetate, glycine, ethyl alcohol, polylysine and its preparation, protamine and its preparation, lysozyme and its preparation, pectin degradation product, alanine, thiamine lauryl sulfate, yuccaform extract, chitosan and its preparation, And propylene glycol.
Examples of the antioxidant include butylhydroxyanisole, butylhydroxytoluene, L-ascorbic acid and sodium ascorbate, erythorbic acid and sodium erythorbate, mixed cophenol and the like.

  Examples of the sweetener include the above-mentioned high-intensity sweetener, monosaccharide (allose, talose, growth, glucose, altrose, mannose, galactose, idose, fructose, ribose, lyxose, xylose, arabinose, apiose, erythrose, threose Glyceraldehyde, cedoheptulose, coliose, psicose, sorbose, tagatose, ribulose, xylulose, erythrulose, dihydroxyacetone, etc., disaccharides and oligosaccharides (sucrose, trehalose, cordobiose, nigerose, maltose, isomaltose, isotrehalose, sophorose, Laminaribiose, gentiobiose, lactose, palatinose, trehalose, fructooligosaccharide, palatinose oligosaccharide, glycosyl sucrose , Lactosucrose, theandelose, galactosyl lactose, lactulose, α-linked galactooligosaccharide, maltooligosaccharide, isomalto-oligosaccharide, panose, nigerooligosaccharide, dextrin, cyclodextrin, branched cyclodextrin, gentio-oligosaccharide, xylooligosaccharide, chitin oligosaccharide, chitosan Oligosaccharide, soybean oligosaccharide, raffinose, beet oligo, etc.), sugar alcohols (glycerol, erythritol, xylitol, ribitol, arabitol, galactitol, sorbitol, mannitol, reduced palatinose, malotriitol, isomaltoritol, maltotetri Toll, isomaltotetritol, etc.), starch syrup, reduced starch syrup, sugar-containing syrup, liquid sugar, molasses, honey, etc. The shape (solid, liquid, granule, etc.) is not particularly limited.

As coloring agents, β-carotene pigment, extracted carotene pigment, vitamin B2, copper chlorophyll and copper chlorophyll Na, anato, red cabbage, red radish, squid misty, plant charcoal powder, turmeric, elderberry, cacao, carob, chlorophyll, gardenia Yellow, gardenia blue, gardenia red, grapeskin, cochineal, goryan, perilla, shea nut, spirulina, tamarind, onion, tomato, paprika, beet red, grape juice, benichouji, safflower yellow, safflower red, marigold, purple potato, purple Examples include corn, rack and caramel.
Examples of the dye include Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Red No. 3 Lake. Red No. 40 rake, Yellow No. 4 rake, Yellow No. 5 rake, Blue No. 1 rake, Blue No. 2 rake and the like.

  Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, PG ester, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, lecithin (lecithin, enzymatic degradation) Lecithin, enzyme-treated lecithin, etc.) and plant sterols. Among them, it is preferable to select glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, and lecithin as the emulsifier for frozen dessert.

  Examples of the thickening gelling agent include alginic acid and salts thereof (for example, sodium alginate), propylene glycol alginate, carboxymethylcellulose calcium (hereinafter referred to as CMC-Ca), sodium carboxymethylcellulose (hereinafter referred to as CMC-Na). Say), hydroxypropyl methylcellulose, sodium starch glycolate, starch phosphate sodium, methylcellulose, sodium polyacrylate, almond gum, gum arabic, xanthan gum, arabinogalactan, elemi resin, karaya gum, gaddi gum, dammar resin, tragacanth gum, peach Resin, ama seed gum, cassia gum, guar gum, guar gum degradation products, locust bean gum, tara gum, psyllium seed gum, mackerel Guido seed gum, sesbania gum, tamarind seed gum, gellan gum, triacanthos gum, carrageenan, fukuronori extract, farcellulan, aloe vera extract, okra extract, yellow aloe extract, trooaoi, pectin, aeromonas gum, aureobasidium , Azotobacter vinelandie gum, Welan gum, Erwinia mitsuensis gum, Enterobacter shimanas gum, Enterobacter gum, curdlan, gellan gum, sclerogum, dextran, natto fungus gum, pullulan, soybean polysaccharide, water-soluble hemicellulose, carrageenan, macrohomopsis gum , Lamb gum, levan, yeast cell wall, microfibrous cellulose and its preparation, bacterial cellulose and its preparation, crystalline cellulose and its Agents, powdered cellulose and its preparations, chitin, chitosan, glucosamine, oligoglucosamine, glucomannan, konjac flour, agar, dextrin, branched dextrin, indigestible dextrin, PGA, porphyran, farcellulan, fucoidan, gelatin, etc. . Among them, as a thickening gelling agent for frozen desserts, Na alginate, CMC-Na, xanthan gum, guar gum, locust bean gum, tara gum, gellan gum, carrageenan, microfibrous cellulose and its preparation, bacterial cellulose and its preparation, crystalline cellulose and The formulation is preferably selected.

As quality improvers, stearoyl lactate Ca, phytic acid, propylene glycol, phosphate phosphate, Na phosphate, Na pyrophosphate, polyphosphate Na, meta-hexaphosphate Na, phosphate K, ammonium phosphate, phosphoric acid, baked Examples include alum, raw alum, whey protein, casein, caseinate, plasma powder, powdered soy protein, powdered wheat protein, pasty wheat protein, EDTA salts and the like.
Examples of the seasoning include sodium glutamate, nucleic acid seasoning, amino acid seasoning, extract seasoning, yeast extract, glycine, and alanine.
Examples of the acidulant include citric acid and salts thereof, lactic acid, malic acid, tartaric acid, succinic acid, fumaric acid, adipic acid, gluconic acid solution, glucono delta lactone and the like.

Examples of the fortifier include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, nicotinic acid and nicotinamide, folic acid, patenoic acid Ca, gluconic acid Ca, and lactate Ca , Natural Ca, milk Ca and the like.
Examples of the fragrance include fruit flavors such as peach flavor, orange flavor and lemon flavor, aroma flavors, sugar flavors such as maltol and furaneol, flavor enhancers such as sotron, polyphenols such as flavonoids and cacao mass, and precursors. Examples include flavors, meat flavors, coffee flavors, milk flavors, menthols, and decalactones.
Examples of the enzyme include α-amylase, β-amylase, glucoamylase, pullulanase, glucose isomerase, protease, rennet, pancreatin, and papain.

Examples of frozen foods and beverages containing the cellooligosaccharide of the present embodiment include, for example, gels such as jelly, pudding, yogurt, mayonnaise, dressings, sauces, sauces, soups, processed vegetables, seasonings, curry , Retort food such as hayashi, meat sauce, stew, soup, chilled food, hamburger, bacon, sausage, salami sausage, hams and other livestock products, rice cake, chikuwa, fish ham / sausage, fried rice cakes, bread , Raw noodles, dry noodles, macaroni, spaghetti, Chinese bun peel, cake mix, premix, white sauce, dumplings, spring rolls and other wheat processed foods, curry, sauce, soup, boiled canned, jam, etc. , Bottling, candy, troche, tablet confectionery, chocolate, biscuits, cookies, rice confectionery, Japanese confectionery, Western life Child, snacks, sugar confectionery, confectionery, such as pudding, fries, croquettes, dumplings, cooking processed products such as Chinese bun, vegetable paste, minced meat, fruit paste, a paste such as seafood paste. In addition, there are dairy products such as ice cream, ice milk, lact ice, whipped cream, condensed milk, butter, yogurt, cheese and white sauce, and processed oils and fats such as margarine, fat spread and shortening. In addition, carbonated drinks such as cola, carbonated drinks, alcohol drinks, fruit drinks mixed with dairy products, fruit juice or drinks containing fruits, milk drinks, coffee, milk, soy milk, cocoa milk, fruit milk, yogurt, etc. May be used for tea beverages such as lactic acid / milky beverages, sencha, oolong tea, matcha tea, black tea, and the like.
Among the above, in particular, it can be suitably used for vegetable frozen cereals, frozen vegetables, frozen fruits, frozen men, frozen rice, frozen pulp beverages, and foods and drinks containing them.

<(1) Total solid content after lyophilization>
The normal temperature food and drink were filtered through a 1 mm sieve, the surface moisture was wiped off with absorbent cotton, and freeze-dried. The weight of the solid content after freeze-drying was measured and used as the weight of the solid content in the food and drink at room temperature.
<(2) Content of cellooligosaccharide in food and drink>
The solid content after freeze-drying is pulverized for 5 minutes with a small pulverizer (Mircer manufactured by Iwatani Co., Ltd.), extracted with 0.5 mL of pulverized product at room temperature with 1 mL of methanol, and passed through a PTFE filter having an opening of 0.45 μm Thus, a sample solution was obtained. The sample solution was measured by HPLC, and the amount of cellooligosaccharide was quantified.

<(3) Water separation rate>
In order to evaluate the degree of drip due to freezing, raw vegetables after freezing were thawed at room temperature and collected on a sieve having an opening of 1 mm. After leaving on the sieve for 10 minutes, the water separation rate was measured by measuring the amount of water droplets dropped from the sieve.
Water separation rate (mass%) = moisture content dropped from sieve (g) / mass of whole vegetable (g) × 100
It was judged that the water separation rate after freezing was 5% by mass or less.
<(4) Breaking strength>
In order to evaluate the texture, the breaking strength before and after freezing was measured using a rheometer (made by Fudou). The breaking strength was measured by pressing a plunger with a cylinder diameter of 3 mm perpendicularly into the cut surface of the cucumber (surface perpendicular to the skin), so that the table ascending speed was 15 cm / min. Here, the breaking load of the indenter was obtained as an average value of n = 5. It was judged that the breaking weight after freezing was 80% or more with respect to the breaking weight before freezing.

[Example 1]
Trichoderma reesei GL-1 strain (Incorporated Administrative Agency, National Institute of Advanced Industrial Science and Technology, Patent Biological Deposit Center, receipt number FERM BP-10323) was inoculated on a normal agar medium and cultured at 28 ° C. for 7 days. 1 spore ears, 1 g polypeptone, 0.5 g yeast extract, 2 g potassium phosphate, 1.5 g ammonium sulfate, 0.3 g magnesium sulfate, 0.3 g calcium chloride, 1 mL trace element (6 mg boric acid, ammonium molybdate) 26 mg of tetrahydrate, 100 mg of iron chloride (3) hexahydrate, 40 mg of copper sulfate pentahydrate, 8 mg of manganese sulfate tetrahydrate, and 200 mg of zinc sulfate heptahydrate were dissolved in 100 mL of purified water in total. ), Adecanol 1 mL, crystalline cellulose (product name, manufactured by Asahi Kasei Chemicals) 10 g of PH-101) was inoculated into a medium suspended and dissolved in 1 L of purified water in total, and cultured with aeration at 28 ° C. for 5 days. During the culture, the pH of the medium was adjusted to 2.8-4.7 using an aqueous sodium hydroxide solution. The cultured liquid is centrifuged, the supernatant is sterilized with a microfiltration membrane having an opening of 0.46 μm, and the filtrate is ultrafiltered with a molecular weight cut off of 13,000 (trade name: Microza Pencil type module ACP manufactured by Asahi Kasei Chemicals). -0013) was concentrated 10 times by volume to obtain a crude enzyme.

  Next, use a commercially available softwood-derived dissolving pulp, and hydrolyze it with a hydrochloric acid concentration of 0.4% aqueous hydrochloric acid at 120 ° C. for 1 hour to wash the acid-insoluble residue and filter to obtain a wet cake. It was. Using this wet cake as an aqueous dispersion with a concentration of 10% cellulose, an ultra-high performance disperser / wet pulverizer (manufactured by Ashizawa Co., Ltd., trade name: Pearl Mill RL φ1mm zirconia bead filling rate 80%) A grinding treatment was performed to obtain a cellulose fine particle dispersion (average polymerization degree 220, diethyl ether soluble matter content 0.7%, average particle diameter 0.7 μm, colloidal component content 51.5%).

  The ground cellulose was suspended and dissolved in a 50 mM acetic acid-sodium acetate buffer (pH 4.5) so that the crude cellulose was 2% by mass and the protein concentration was 0.25%, and the total volume was 1000 mL. . The glass flask was placed in a 55 ° C. water bath and reacted for 4 hours while stirring the interior. After completion of the reaction, 300 μL of the reaction solution was dispensed in a suspended state, the enzyme and undegraded cellulose were removed using an ultrafiltration module (fractional molecular weight 10,000), and then the sugar concentration was analyzed by high performance liquid chromatography. . The sugar concentration of the reaction solution was cellotriose to cellohexaose 0.2% by mass, cellobiose 1.5% by mass, and glucose 0.3% by mass.

The reaction solution was filtered through an ultrafiltration membrane having a molecular weight cut off of 13000 (trade name Micro-The Pencil type module ACP-0013 manufactured by Asahi Kasei Chemicals), and the resulting filtrate was deionized with a cation / anion exchange resin. Distillation was performed at 70 ° C. under reduced pressure to obtain an aqueous solution having a sugar concentration of 20 times.
100 mL of the cellooligosaccharide aqueous solution obtained above was introduced into a 200 mL glass flask, cooled to 70 ° C. to 5 ° C. at a rate of 10 ° C. per hour while stirring, and then ethanol was added to water for crystallization. The cellooligosaccharide crystallized in the aqueous solution was filtered under reduced pressure, dried, pulverized and sieved to obtain the cellooligosaccharide powder of Production Example 1. The sugar composition of the obtained cellooligosaccharide powder is shown in Table 1.

[Production Example 2]
Commercially available cellobiose and cellotriose (manufactured by Sigma Aldrich) were subjected to column separation and then mixed to obtain cellooligosaccharide powder of Production Example 2. The sugar composition of the obtained cellooligosaccharide powder is shown in Table 1.

<Frozen vegetables: Evaluation of frozen cucumbers>
[Example 1]
A commercially available cucumber was cut into round pieces with a width of 1 cm to prepare raw vegetables. The cellooligosaccharide of Production Example 1 was dissolved at a concentration of 1% by mass in 200 mL of distilled water to prepare a cellooligosaccharide aqueous solution. 50.0 g of the vegetable was impregnated in the cellooligosaccharide aqueous solution at 4 ° C. for 60 minutes, and then taken out. After taking out, the water | moisture content of the surface was wiped off with the cooking paper, it measured, and it was 50.4g when weighed.
The amount of cellooligosaccharide impregnated in the raw vegetables was quantified by quantifying the cellooligosaccharide in the aqueous cellooligosaccharide solution after use in the impregnation treatment. As a result of quantification using the methods (1) and (2), 0.15% by mass of cellooligosaccharide is contained in the solid content after freeze-drying of the raw vegetable, that is, in the solid content of the raw vegetable. It was.
The treated raw vegetables were introduced into a plastic bag and frozen overnight in a home freezer (set temperature-20 ° C).
It was less than 5 mass% as a result of measuring a water separation rate by the method of said (3).
In order to evaluate the texture, the breaking strength before and after freezing was measured by the method (4). As a result, the breaking load after freezing kept a value of 80% or more with respect to the breaking load before freezing.

[Example 2]
In the method of Example 1, the same evaluation was performed except that the cellooligosaccharide was changed from Production Example 1 to Production Example 2 and the impregnation time of raw vegetables was changed from 60 to 120 minutes.
The cellooligosaccharide content in the solid content of the raw vegetables after impregnation is 0.2% by mass, the water separation rate is less than 5% by mass, and the breaking load after freezing is 80% of the breaking load before freezing. % Value was retained.

[Comparative Example 1]
In the method of Example 1, the same operation was carried out using distilled water without addition of cellooligosaccharide. The water separation rate was 5% by mass or more, and the breaking load after freezing was 80% or less with respect to the breaking load before freezing.

  The present invention is the addition of cellooligosaccharides to frozen foods and beverages made from vegetable foods and beverages selected from the group consisting of cereals, vegetables, and fruits, so that freezing damage is suppressed and the texture is further improved. Frozen foods and drinks with little change can be provided.

  FERM BP-10323

Claims (2)

A frozen food or drink comprising a vegetable food or drink selected from the group consisting of cereals, vegetables and fruits, wherein the vegetable food or drink is frozen after being impregnated with an aqueous medium in which cellooligosaccharide is dissolved. The cellobiose content is 50 to 99.99 parts by mass with respect to the solid content at normal temperature in the frozen food and drink , and one kind selected from the group consisting of cellotriose, cellotetraose, cellopentaose and cellohexaose. A frozen food or drink product comprising 0.01 to 10% by mass of cellooligosaccharide having a content of 0.01 to 50 parts by mass and a glucose content of 0.01 to 30 parts by mass. A food or drink made of a vegetable food or drink selected from the group consisting of cereals, vegetables and fruits, has a cellobiose content of 50 to 99.99 parts by mass, from cellotriose, cellotetraose, cellopentaose and cellohexaose. Plants selected from the group consisting of cereals, vegetables, and fruits, having a cellooligosaccharide having a content of one or more selected from the group consisting of 0.01 to 50 parts by mass and a glucose content of 0.01 to 30 parts by mass When adding 0.1 to 10% by mass with respect to the solid content of a normal food or drink at room temperature, the aqueous food medium in which the cellooligosaccharide is dissolved is impregnated with the vegetable food or drink , and then frozen. The manufacturing method of frozen food and drink.