JP5409947B1 - Gelling agent suitable for the production of jelly-like food containing plant tissue disrupting enzyme activity - Google Patents

Abstract

The present invention relates to a gelled jelly-like food that uses a food material derived from vegetables and fruits that has been treated with a plant tissue-disrupting enzyme, so that gelation is ensured under good temperature and circulation. Provide the agent.
A carrageenan κ type, a carrageenan ι type, a gellan gum, and a xanthan gum, which are components that are not subject to gelation inhibition with respect to at least one enzyme selected from the group consisting of a cellulase system, a pectinase system, and a hemicellulase system. Select at least one from the above and mix it with the gelling agent.
[Selection figure] None

Description

  The present invention relates to a method for producing a jelly-like food containing an enzyme-treated vegetable and fruit, and more particularly to a gelling agent for a jelly-like food.

  Conventionally, as jelly-like foods distributed at room temperature, there are jelly with vegetables and fruits as desserts, jelly with vegetables and fruits used as nursing foods, baby foods, hospital foods, and the like.

  In recent years, these jelly-like foods have used enzymes in the processing stage of raw materials such as vegetables and fruits in order to realize various qualities according to their required needs and applications. As the enzyme used here, polysaccharide-degrading enzymes such as cellulase, pectinase, hemicellulase and the like that mainly soften and disrupt plant tissues are often selected.

  For example, as a method for preparing a higher quality fruit juice, a method in which a juice fruit juice such as acerola is treated with pectinase under pressure (Patent Document 1), pectinase or the like is allowed to act on the apple juice to suppress acidity and have a rich aroma. A method for obtaining fruit juice (Patent Document 2), a method for depulping and clarifying mango juice by pectinase treatment (Patent Document 3), and a tomato raw material having low viscosity and high lycopene content by pectinase treatment for tomato juice juice (Patent Document 4) and the like.

  In addition, there is a raw material peeling method using an enzyme. A method of making chestnuts easy to peel by treating with pectinase (Patent Document 5), a method of heating cocoons and then treating with pectinase (Patent Documents 6 and 7), and treating citrus fruits with pectinase (Patent Documents 8 and 9), and a method of making it easy to peel the skin and endothelium of citrus fruits simultaneously by treating with three kinds of enzymes, cellulase, pectinase, and hemicellulase (Patent Document 10) ), And subjecting the pulp after husk removal to an enzymatic reaction at low temperature for a long time, the endothelium is decomposed and removed, eliminating the need for manual stripping of the endothelium, greatly improving work efficiency and improving the pulp quality. (Japanese Patent Application 2012-181189) has been proposed.

  Further, as a method of softening the fruit tissue, a method of performing pectinase treatment on plum or apricot (Patent Document 11), potatoes such as potato and sweet potato, pumpkin, beans, carrot, burdock, spinach, broccoli, asparagus vegetable raw material In contrast, a method of treating with cellulase (Patent Document 12) and enzymatic treatment of cellulase, pectinase, hemicellulase, etc. on vegetables, algae, cereals, beans, seeds, fruits, mushrooms, etc. There is a method (Patent Document 13).

  When producing jelly-like foods using vegetable or fruit juices and pulps prepared using these technologies, gelling of jelly using a gelling agent composed of a gelling component consisting of polysaccharides It was also found that it was inhibited by the enzyme activity before deactivation remaining in the pulp. Since polysaccharide degrading enzymes include cellulase, pectinase, and hemicellulase activities, it is presumed that gelation is inhibited for gelling agents composed of polysaccharides as described in Patent Document 14. It was.

JP 07-46971 A JP 2004-89035 A JP 2012-55294 A Japanese Patent Laid-Open No. 10-276707 Japanese Patent Laid-Open No. 10-84928 Japanese Patent No. 3617042 JP 2008-86258 A Japanese Patent No. 2572476 Japanese Patent Laid-Open No. 05-219914 JP 2012-44984 A JP 2002-238490 A JP 2009-296890 A JP 2011-193803 A JP 2005-124477 A

  In order to avoid the gelation inhibition of polysaccharide gelling components by polysaccharide degrading enzymes, we tried to gel the jelly-like food using a gelling agent mainly composed of animal tissue derived protein such as gelatin. Since it did not gel in the temperature range, the marketability could not be secured as a jelly-like food under normal temperature distribution. It is preferable to use a gelling agent composed of a polysaccharide gelling component in order to achieve a smooth texture of the jelly portion that has a sense of unity with the temperature range of the distribution and further with the fruit pulp, and moderate melting. understood.

  There has been a strong demand for a gelling agent composed of a polysaccharide gelling component that is not affected by gelation by a polysaccharide-degrading enzyme having cellulase, pectinase, and hemicellulase activity.

  An object of the present invention is to provide a gelling agent that guarantees gelation when a jelly-like food is produced using fruit juice or pulp prepared by enzyme treatment of vegetables and fruits. In detail, a gelling component that contains a polysaccharide gelling component that does not inhibit gelation by enzyme activity including cellulase, pectinase, and hemicellulase activities, and that achieves a smooth mouthfeel with a good mouth melt The purpose is to provide an agent.

  When manufacturing jelly using peeled pulp using conventional technology (Patent Document 10, Japanese Patent Application No. 2012-181189), if undeactivated or insufficiently washed pulp is used, The gelation component in the jelly liquid is affected by the enzyme activity in the jelly until the remaining enzyme activity is deactivated, so that the gelation of the jelly after heat sterilization is inhibited. For this reason, the pulp washing | cleaning operation | work which removes the enzyme which remain | survives in the pulp before putting into jelly, the heat deactivation work, or both were required. On the other hand, gelled components composed of polysaccharides that have been put to practical use include, for example, pectin, locust bean gum, tara gum, guar gum, mannan, glucomannan, tamarind gum, gum arabic, pullulan, farsellan, tragacanth gum, karaya gum, arabinogalactan, There are at least 20 types such as methylcellulose, carrageenan κ type, carrageenan ι type, carrageenan λ type, gellan gum, xanthan gum, curdlan. From the conventional knowledge (Patent Document 14), it was considered that all of these polysaccharide gelling components were affected by the polysaccharide-degrading enzyme and the gelation was inhibited. As the main factor, it was inferred that the binding sites between the constituent sugars in the polysaccharide gelling component were cleaved by single or plural activities in the polysaccharide-degrading enzyme. However, since each constituent gel component has a different constituent sugar, it is considered that each binding mode is also different. The present inventors pay attention to this point, and there is no component that can realize a smooth mouthfeel that is not subject to gelation inhibition by polysaccharide-degrading enzyme activity and has a good mouth melt. I thought. If a polysaccharide gelling component that is not subject to gelation inhibition by enzyme activity including cellulase system, pectinase system, and hemicellulase system activities can be found, cellulase can be obtained using a gelling agent containing only the gelling component. Gel, which can be distributed at room temperature, by producing jelly-like foods using vegetable and fruit food materials that have been subjected to polysaccharide-degrading enzyme treatments that include the activity of sucrose, pectinase, and hemicellulase systems It is considered that a jelly-like food having a partial texture can be obtained.

  In the present invention, when making a jelly-like food using fruit juice or pulp obtained by treating vegetables and fruits with a polysaccharide-degrading enzyme, gelation is not inhibited by the enzyme in the gelling agent. It is characterized by blending a gelling component comprising a polysaccharide. The target enzyme includes at least one enzyme selected from the group consisting of a cellulase system, a pectinase system, and a hemicellulase system. As a result of intensive investigations on gelling components composed of polysaccharides that are not inhibited by the polysaccharide-degrading enzymes including cellulase, pectinase, and hemicellulase system activities, As a gelling component, it has been found that it is important to select at least one of carrageenan κ type, carrageenan ι type, gellan gum, and xanthan gum, and the present invention has been completed.

That is, the present invention is as follows.
[1] In the production process of a jelly-like food produced using a gelling agent, at least one polysaccharide-degrading enzyme among cellulase, pectinase, and hemicellulase is used, and the activity of the enzyme is gel A gelling agent for producing a jelly-like food when remaining in a jelly preparation solution containing a chemical component, and at least one selected from the group consisting of carrageenan κ type, carrageenan ι type, gellan gum, and xanthan gum A gelling agent containing a gelling component.
[2] Gelation of [1], which is a gelling agent in which gelation is not inhibited by at least one polysaccharide-degrading enzyme among cellulase system, pectinase system, and hemicellulase system remaining in the jelly preparation solution Agent.
[3] The gelling agent according to [1] or [2], wherein carrageenan κ type or carrageenan ι type and gellan gum are blended.
[4] When a jelly preparation solution is prepared using a gelling agent, the concentration of the gelling component in the jelly preparation solution is 0.12% by mass or more for carrageenan κ type or carrageenan ι type, and gellan gum is 0.060%. The gelling agent according to any one of [1] to [3], wherein a gelling component is blended so as to be at least mass%.
[5] When carrageenan κ type or carrageenan ι type and gellan gum are blended and a jelly preparation solution is prepared, the concentration of carrageenan κ type or carrageenan ι type in the jelly preparation solution is 0.23 to 0.27. The gelling agent according to [4], wherein carrageenan κ type or carrageenan ι type and gellan gum are blended so that the concentration of gellan gum is 0.080 to 0.090 mass%.
[6] The gelling agent according to any one of [1] to [5], wherein the use of the polysaccharide-degrading enzyme in the production process of the jelly-like food is an enzyme treatment of the food material added to the jelly-like food.
[7] The gelling agent according to any one of [1] to [6], wherein the food material added to the jelly-like food is fruits or vegetables.
[8] The gelling agent according to [7], wherein the food material added to the jelly-like food is citrus fruit.
[9] The gel according to any one of [1] to [8], wherein the enzyme treatment of the food material added to the jelly-like food is an enzyme treatment for peeling, softening, or preparing fruit juice or vegetable juice of the food material Agent.
[10] A method for producing a jelly-like food containing a food material treated with at least one polysaccharide-degrading enzyme among cellulase, pectinase, and hemicellulase, comprising carrageenan κ type, carrageenan ι Preparing a jelly preparation using a gelling agent containing at least one gelling component selected from the group consisting of type, gellan gum, and xanthan gum, and adding the food material to the jelly preparation Degradation of polysaccharides remaining in food materials by using a gelling agent containing at least one gelling component selected from the group consisting of carrageenan κ type, carrageenan ι type, gellan gum, and xanthan gum A method for producing a jelly-like food that avoids inhibition of gelation by an enzyme.
[11] The method according to [10], wherein a gelling agent containing carrageenan κ type or carrageenan ι type and gellan gum is used.
[12] The gelling component in the jelly preparation solution is used at a concentration such that carrageenan κ type or carrageenan ι type is 0.12% by mass or more and gellan gum is 0.060% by mass or more. Method.
[13] Using carrageenan κ type or carrageenan ι type and gellan gum, using carrageenan κ type or carrageenan ι type in the jelly preparation solution at a concentration of 0.23 to 0.27% by mass, and gellan gum 0.080 to 0 The method of [12], which is used at a concentration of .090 mass%.
[14] The method according to any one of [10] to [13], wherein the food material added to the jelly-like food is fruits or vegetables.
[15] The method according to [14], wherein the food material added to the jelly-like food is citrus fruit.
[16] The method according to any one of [10] to [15], wherein the enzyme treatment of the food material added to the jelly-like food is an enzyme treatment for peeling or softening the food material or preparing fruit juice or vegetable juice.
[17] A jelly-like food produced by the method of any one of [10] to [16], wherein the food material and at least selected from the group consisting of carrageenan κ type, carrageenan ι type, gellan gum, and xanthan gum A jelly-like food containing a gel formed by a gelling agent containing one kind of gelling component.
[18] The jelly-like food according to [17], wherein the food material is a fruit or vegetable treated with at least one polysaccharide-degrading enzyme among cellulase, pectinase, and hemicellulase.
[19] The jelly-like food according to [17] or [18], wherein the food material is peeled, softened, or enzyme-treated for preparation of fruit juice or vegetable juice.
[20] The jelly according to any one of [17] to [19], wherein at least one polysaccharide degrading enzyme remains among cellulase system, pectinase system, and hemicellulase system used for enzyme treatment of food material Food.
[21] Any of [17] to [20], wherein the gel component is contained at a concentration such that carrageenan κ type or carrageenan ι type is 0.12% by mass or more and gellan gum is 0.060% by mass or more in the gel part. Jelly food.
[22] Manufactured using carrageenan κ type or carrageenan ι type and gellan gum as a gelling component, and the gel part contains carrageenan κ type or carrageenan ι type at a concentration of 0.23 to 0.27% by mass; and The jelly-like food according to any one of [17] to [20], comprising gellan gum at a concentration of 0.080 to 0.090 mass%.

  Until now, when using vegetable juice and fruit juices and pulp containing a polysaccharide-degrading enzyme that degrades plant tissue in jelly-like foods, an enzyme activity deactivation step such as heating to remove the remaining enzyme, or A material cleaning step, or both, was required. There is a possibility that the quality, such as flavor, color, texture, etc. of the food material will be deteriorated by the enzyme activity deactivation process such as heating. By using this technique, the enzyme activity deactivation step is not required, and it is expected that a material that retains quality such as the original flavor, color, and texture of the raw material can be used. In addition, work efficiency in the material washing process is greatly improved, and low-cost production of jelly-like food is expected due to space saving and line saving. Technology and production line introduction into factories and the like are facilitated by the enzyme deactivation and the pulp washing process. Furthermore, the pulp material maintains the texture, taste, and flavor of the raw pulp compared to the pulp material that has been heat-inactivated and washed, and the pulp utilization rate (yield) is also improved. By using the gelling agent of the present invention, it can be expected that it will be horizontally applied to jelly-like foods in general using vegetables and fruits, and there is a possibility that it can develop and provide high-value-added products not found in the market so far. It is done.

It is a figure which shows the gelatinization inhibition by the viscozyme L of each component of a gelatinizer. It is a figure which shows the gelatinization inhibition by hemicellulase amano 90 of each component of a gelatinizer. It is a figure which shows the gelatinization inhibition by rapidase ADEX-G of each component of a gelatinizer. It is a figure which shows the gelatinization inhibition by cellulase XL-531 of each component of a gelatinizer. It is a figure which shows the gelatinization inhibition by the enzyme of a gelatinization component compounding agent. It is a figure which shows the state of the jelly prepared using the gelatinizer.

  The present invention uses at least one polysaccharide-degrading enzyme among cellulase, pectinase, and hemicellulase in the production process of a jelly-like food produced using a gelling agent, and the activity of the enzyme is It is a gelling agent for producing a jelly-like food when remaining in a jelly preparation liquid containing a gelling component. The present invention is a gelling agent used when producing a jelly-like food using, for example, vegetables or fruits subjected to enzyme treatment using a polysaccharide-degrading enzyme as a food material.

  Gelation generally means that a liquid is gelled and solidified, and a liquid containing a gelling agent is solidified by the action of the gelling agent. A jelly-like food means a molded body in which a food material and a gelled gel part are integrated. A jelly-like food, which is a molded body in which a food material and a gelled gel part are integrated, is a liquid or sol form that is processed by processing a food material such as solid pulp in the gel part. The thing of the form which food materials, such as becoming fruit juice, gelatinized by the function of the gelling component is also included.

  Enzyme treatment of vegetables and fruits refers to enzyme treatment with a polysaccharide-degrading enzyme that degrades plant tissues for vegetables and fruits. When a polysaccharide gelling component is used as the gelling component, if the polysaccharide-degrading enzyme remains in the food material that is the raw material for the jelly-like food, the gelation of the gelling component is inhibited by the action of the enzyme. There is a risk that. In the case where the gelling agent of the present invention is used to produce a jelly-like food using fruit juice or pulp existing in a state where the enzyme is active without going through an enzyme deactivation step or washing step after the enzyme treatment. However, it is a gelling agent that can avoid the inhibition of gelation due to enzyme activity, and can proceed to normal gelation to produce a jelly-like food.

  The gel portion of the jelly-like food product that has been gelled maintains the shape-retaining property, so that the outline of the gel can be felt in the mouth when eaten. Whether or not the jelly-like food has gelled can be evaluated by comparing it with jelly-like food produced using juice or pulp prepared without enzymes, such as by hand peeling, knife cutting, juice preparation with a juicer or mixer, etc. It is. That is, if the gel properties of a jelly-like food produced using an enzyme-treated food material are the same as or similar to the gel properties of a jelly-like food produced using a non-enzymatic food material, the enzyme-treated food It can be said that the jelly-like food produced using the raw material has been gelled normally.

  The gel characteristics can be determined, for example, by leaving the gel part of the prepared jelly-like food on a dish and examining the disintegration property of the gel part within a certain time, for example, within 1 minute. When the gel part disintegrates, it can be determined that the gel did not normally form.

  Furthermore, the gelling agent of the present invention does not cure the jelly-like food more than necessary, and the produced jelly-like food has a good texture as a jelly-like food. Good texture of the jelly-like food includes good smoothness and good meltability in the mouth. Whether the produced jelly-like food has a good texture as a jelly-like food can be determined, for example, by determining the smoothness of the jelly-like food and the goodness of melting in the mouth by a sensory test using multiple panels. Can be determined.

  The kind of vegetables and fruits contained in the jelly-like food produced using the gelling agent of the present invention is not particularly limited. As vegetables, for example, azuki bean, red bean paste, ashitaba, asparagus, kidney bean, udo, edamame, cypress, snap pea, green pea, okajiki, okra, turnip, pumpkin, mustard, cauliflower, campy, kikuna, cabbage, cucumber , Gyoja garlic, Kyouna, Watercress, Kwai, Kale, Kogomi, Burdock, Komatsuna, Zaisai, Sweet potato, Taro, Shishi pepper, Perilla, Potato, Shungiku, Junsai, Ginger, Shirori, Zuiki, Zucchini, Seri, Celery, Spring Japanese radish, Japanese radish, Takana, Bamboo shoot, Onion, Soybean, Chicory, Chingensai, Tsukushi, Tsurumurazaki, Pepper, Togan, Sweet corn, Young corn, Tomato Cherry tomato, eggplant, eggplant, cabbage, nazuna, bittern, leek, carrot, garlic, leek, nozawana, nobil, pacchi, basil, parsley, sun radish, chayote, chickpea, beet, pepper, burdock, burdock, broccoli, loach , Spinach, honey bee, myoga, mukago, mecabe beetle, spruce, morroheiya, yam, pokeweed, yurine, mugwort, groundnut, groundnut, charlet, lettuce, saladna, lotus root, wagigi, wasabi and bracken.

  Examples of fruits include citrus fruits (grapefruit, orange, Unshu mandarin, Iyokan, sweet summer, hassaku, etc.), berries (apples, Japanese pears, pears, biwa etc.), nuclear fruits (peaches, apricots, Plums, cherries, etc.), fruit vegetables (strawberry, watermelon, melon, etc.), nuts (chestnut, walnut, almond, nuts, etc.), tropical fruits (pineapple, mango, papaya, banana, avocado, lychee, acerola, etc.), Examples include grapes, blueberries, raspberries, strawberries, kiwifruit, figs, olives, akebi, pomegranates, lotus cups, gummy, wolfberry.

  Fruits and vegetables are targeted for those that have been enzymatically treated with a polysaccharide-degrading enzyme. Examples of the purpose of enzyme treatment include, but are not limited to, peeling, softening, and production of fruit juice and vegetable juice. . For example, by treating with a polysaccharide-degrading enzyme such as cellulase, pectinase, hemicellulase or the like, it is possible to peel the skin of the fruit such as citrus fruits or the endothelium and take out the pulp. The fruits and vegetables in the present invention include pulp obtained by peeling off by such an enzyme treatment. Moreover, in order to make it easy to eat originally hard fruits and vegetables such as apples, chestnuts, and potatoes, they can be softened using a polysaccharide-degrading enzyme. The fruits and vegetables in the present invention include fruits and vegetables obtained by softening by such enzyme treatment. In this case, the skin may or may not be present. Furthermore, in order to produce a transparent fruit juice, the juice squeezed may be treated with a polysaccharide-degrading enzyme such as pectinase. The fruits and vegetables in the present invention include fruit juices and vegetable juices produced by such enzyme treatment.

  The form of fruits and vegetables to be put into the jelly-like food may be the collected fruits and vegetables themselves, cut into a size that can be eaten with a bite, peeled, or peeled, It may be a sol containing a transparent liquid such as vegetable juice or a pulverized solid.

  Examples of enzymes used for enzyme treatment of fruits and vegetables include cellulase, pectinase and hemicellulase, and a polysaccharide-degrading enzyme containing at least one of these three types is used. Specifically, for example, Trichoderma viride, Aspergillus niger, Rhizopus genus (Rhizopus niveus, Rhizopus delemar, etc.), Bacillus subtilis ( Examples include enzymes produced by Bacillus subtilis, Vibrio alginolyticus, and the like. In the present invention, an enzyme having cellulase activity is referred to as a cellulase enzyme, an enzyme having pectinase activity is referred to as a pectinase enzyme, and an enzyme having hemicellulase activity is referred to as a hemicellulase enzyme. That is, in the present invention, an enzyme containing at least one of three types of cellulase enzyme, pectinase enzyme and hemicellulase enzyme is used mainly for the purpose of preparing fruit juice, peeling and softening. These enzymes can also be referred to as plant tissue disrupting enzymes. As the enzyme, a commercially available enzyme preparation can be used, for example, cellulase XL-531 (Nagase Sangyo Co., Ltd.) as the cellulase enzyme, and Lapidase ADEX-G (DSM Japan Ltd.) as the pectinase enzyme. Can be used as hemicellulase enzymes such as Viscozyme L (Novozymes Japan Co., Ltd.), Hemicellulase Amano 90 (Amano Enzyme Inc.), and the like. The enzyme varies depending on the kind of the target raw material, but 0.1 to 1.0% by mass of the enzyme is added to water and well suspended. The amount of water only needs to be in sufficient contact with the fruit.

  As a gelling agent used for producing jelly by gelation, a material containing at least one polysaccharide gelling component as a gelling component among carrageenan κ-type, carrageenan ι-type, gellan gum, and xanthan gum is used. To do. Gelling agents do not include locust bean gum, guar gum, or tara gum. In the case of the carrageenan κ-type, for example, “SATIAGEL BWJ40” manufactured by Unitech Foods Co., Ltd. can be used. In the case of carrageenan ι-type, for example, “Carrageenin CSI-1 (F)” manufactured by San-Ei Gen FFI Co., Ltd. can be used. In the case of gellan gum, for example, CP Kelco “Kelcogel” can be used. In the case of xanthan gum, for example, “SATIAXANE CX930” manufactured by Unitech Foods Co., Ltd. can be used. These gelling components may be used in combination, for example, a combination of carrageenan and gellan gum, a combination of carrageenan and xanthan gum, a combination of gellan gum and xanthan gum, a combination of carrageenan, gellan gum and xanthan gum, of which carrageenan and A gellan gum combination is preferred. The carrageenan may be carrageenan κ-type or carrageenan ι-type, or a combination of carrageenan κ-type and carrageenan ι-type. In the present invention, the gelling agent containing the gelling component can be referred to as a gelling component compounding agent. The gelling agent contains several tens of mass% of the above gelling component, for example, 50 to 80 mass%, or 50 to 60 mass%. The gelling agent may further contain additives such as trisodium citrate, calcium lactate, potassium chloride, dextrin, sodium citrate, and lactose. Trisodium citrate and sodium citrate are mainly used as pH adjusters, calcium lactate and potassium chloride are mainly used as gelling aids, and dextrin and lactose are mainly used as excipients. For example, when the gelling agent contains carrageenan (carrageenan κ-type and / or carrageenan ι-type) and gellan gum among the above-mentioned polysaccharide gelling components, the mass ratio of carrageenan to gellan gum in the gelling agent is 1 : 1 to 7: 1, preferably 1: 1 to 3: 1. Further, the mass% of carrageenan and gellan gum in the gelling agent is 20 to 70%, preferably 40 to 50% for carrageenan, 10 to 30% for gellan gum, and preferably 10 to 20%. The combined mass% of carrageenan and gellan gum is 50 to 80%, preferably 50 to 60%.

  When preparing a jelly-like food, the gelling agent may be added in an amount of 0.50 to 1.0% by mass based on the jelly preparation solution to be gelled. Here, the jelly preparation liquid refers to a preparation liquid that contains a gelling component and can be gelled to form a jelly. A gelling agent is mixed with water to prepare a jelly preparation solution. At this time, sugars such as sugar, artificial sweeteners, fragrances, coloring agents and the like may be added as appropriate. By cooling the jelly preparation liquid, gelation is performed to produce a jelly-like food. In this case, the gelling agent is contained at a concentration of 0.50 to 0.80% by mass, preferably 0.60 to 0.80% by mass with respect to the jelly preparation solution. The gelling component is blended and used at a concentration of 0.060 to 0.56% by mass with respect to the jelly preparation solution. More preferably, it mix | blends and uses by the density | concentration of 0.080-0.27 mass% with respect to a jelly preparation liquid. When carrageenan (carrageenan κ-type and / or carrageenan ι-type) and gellan gum are included as the gelling component of the gelling agent, the total mass% of carrageenan and gellan gum is 0.24 to It is 0.64 mass%, Preferably it is 0.31-0.36 mass%. Carrageenan is blended at 0.23 to 0.27% by weight, and gellan gum is blended at 0.080 to 0.090% by weight. For example, it may be blended with carrageenan 0.23% by mass and gellan gum 0.080% by mass, carrageenan 0.25% by mass and gellan gum 0.083% by mass, or carrageenan 0.27% by mass and gellan gum 0.090% by mass. If the gelling component blending concentration is smaller than this, gelation does not proceed, and if the gelling component blending concentration is greater than this, the texture becomes poor and it is impossible to maintain good quality as a jelly-like food. End up.

Using the gelling agent of the present invention, a jelly-like food is produced by the following method.
(i) Enzyme-treated food materials are produced by enzymatically treating fruits and / or vegetables as food materials to be put into jelly-like foods.
(ii) A gelling agent is prepared with the above composition, and water or the like is mixed so that the gelling agent has the above concentration to produce a jelly preparation solution.
(iii) The enzyme-treated fruits and / or vegetables of (i) are added to the jelly preparation solution and gelled to produce a jelly-like food containing a food material. At this time, for example, an enzyme-treated food material may be previously placed in a container such as a cup for producing a jelly-like food, and the jelly preparation solution may be added to the container. In addition, as enzyme-treated fruits and / or vegetables, there are solids such as fruit and cut fruits and vegetables as well as liquids or sols such as fruit juices and vegetable juices, but in the case of liquids or sols, they were added. What is necessary is just to prepare a jelly preparation liquid so that the whole jelly preparation liquid may become said density | concentration.

  After producing the jelly-like food, the jelly-like food is sterilized by heating or the like, and the remaining enzyme activity is lost in this sterilization process.

  This invention also includes the method of manufacturing a jelly-form foodstuff using the gelatinizer of this invention. The method is, for example, a method for producing a jelly-like food containing a food material treated with at least one polysaccharide-degrading enzyme among cellulase, pectinase, and hemicellulase, , Preparing a jelly preparation using a gelling agent containing at least one gelling component selected from the group consisting of carrageenan ι type, gellan gum, and xanthan gum, and adding the food material to the jelly preparation Using a gelling agent in which at least one gelling component selected from the group consisting of carrageenan κ type, carrageenan ι type, gellan gum, and xanthan gum is blended. Avoiding the inhibition of gelation by polysaccharide-degrading enzymes remaining in food materials Possible it is. The method includes: an enzyme remaining in a food material when producing a jelly-like food containing a food material treated with at least one polysaccharide-degrading enzyme among a cellulase system, a pectinase system, and a hemicellulase system. Therefore, it can be said that the gelation is prevented from being inhibited.

  Furthermore, this invention includes the jelly-like food manufactured by the said method. The jelly-like food contains a food material and a gel, and the gel is formed by a gelling agent containing at least one gelling component selected from the group consisting of carrageenan κ type, carrageenan ι type, gellan gum, and xanthan gum. The gel comprises at least one gelling component selected from the group consisting of carrageenan κ type, carrageenan ι type, gellan gum, and xanthan gum. In the jelly-like food, at least one polysaccharide-degrading enzyme remains among the cellulase system, pectinase system, and hemicellulase system used for the enzyme treatment of the food material. Here, the polysaccharide-degrading enzyme remains means that the activity of the polysaccharide-degrading enzyme remains or that a part of the polysaccharide-degrading enzyme protein remains. Usually, after producing a jelly-like food, sterilization is performed by heating or the like, so that the enzyme activity is deactivated. Therefore, the enzyme activity remains before the jelly-like food is heat sterilized. After the heat sterilization treatment, the enzyme activity is deactivated, but the enzyme protein partially remains, for example, a fragment of the enzyme protein may remain. The enzyme activity in the jelly-like food can be measured by a known method, and the enzyme protein fragment or the like in the jelly-like food can be measured by, for example, a method using an antigen-antibody reaction.

  Further, the gelled food contains the gelling component used at the concentration used in the preparation of the jelly preparation liquid. For example, the gelling component has a concentration of 0.080 to 0.27% by mass. Included. Manufactured using carrageenan κ type or carrageenan ι type and gellan gum as a gelling component, containing carrageenan κ type or carrageenan ι type at a concentration of 0.23-0.27% by mass, and gellan gum 0.080-0 It may be included at a concentration of .090 mass%.

  Although the jelly-like food of the present invention uses a food material containing a polysaccharide-degrading enzyme, the gelation of the gelling component is not hindered, is not harder than necessary, and is well melted in the mouth. A smooth jelly texture can be achieved.

Example 1
(A) Sample As a gelling agent component, carrageenan κ type, xanthan gum, locust bean gum, guar gum, tara gum (unitec foods Co., Ltd.), carrageenan ι type (San-Eigen FFI Co., Ltd.), gellan gum (CP Kelco) Was used. The enzyme used was Viscozyme L (Novozymes Japan Co., Ltd.), which has major hemicellulase activity.

(B) Method Each gelling agent solution was prepared at 0.50-1.0 mass% using the citrate buffer (pH 3.70) (preparation density | concentration of Table 1). Place 0.5 mL of enzyme solution prepared in advance in 4 levels (0.10, 0.05, 0.01, 0.00 mass%) into a test tube (diameter 15 mm, length 130 mm), and put each gel there. 2.0 mL of the agent solution was added and stirred well. The sample was allowed to stand at room temperature for 30 minutes and then cooled, and the test tube was tilted sideways from a vertically standing state, and the moving distance of the gel solution after 5 seconds was measured. When the gelling agent solution of each gelling agent solution and the enzyme solution are mixed, the final concentration is 0.40 to 0.80% by mass (the final concentration in Table 1). The final concentrations were 0.020, 0.010, 0.002, and 0.000 mass%. For each gelling agent component, when the distance of movement of the gel solution in the non-enzyme group (0.000 mass%) was 1, the movement distance of the gel solution in the other enzyme-added section was expressed as a ratio. The measurement was performed in each test group n = 3, and the figure was expressed as an average value ± standard deviation.

(C) Results The components that were subjected to gelation inhibition by the enzyme were locust bean gum, guar gum, and tara gum, and the components that were not subjected to gelation inhibition were carrageenan κ type, carrageenan ι type, gellan gum, and xanthan gum (FIG. 1). .

(Example 2)
(A) Sample As a gelling agent component, carrageenan κ type, xanthan gum, locust bean gum, guar gum, tara gum (unitec foods Co., Ltd.), carrageenan ι type (San-Eigen FFI Co., Ltd.), gellan gum (CP Kelco) Was used. As the enzyme, hemicellulase amano 90 (Amano Enzyme Co., Ltd.), which mainly has hemicellulase activity, was used.

(B) Method Each gelling agent solution was prepared at 0.50-1.0 mass% using the citrate buffer (pH 3.70) (preparation density | concentration of Table 1). Place 0.5 mL of enzyme solution prepared in advance in 4 levels (0.10, 0.05, 0.01, 0.00 mass%) into a test tube (diameter 15 mm, length 130 mm), and put each gel there. 2.0 mL of the agent solution was added and stirred well. The sample was allowed to stand at room temperature for 30 minutes and then cooled, and the test tube was tilted sideways from a vertically standing state, and the moving distance of the gel solution after 5 seconds was measured. The final concentration of the gelling agent component in each gelling agent solution is 0.40 to 0.80% by mass (final concentration in Table 1), and the final concentration of the four-stage enzyme solution is 0.020, 0.010, It became 0.002 and 0.000 mass%. For each gelling agent component, when the distance of movement of the gel solution in the non-enzyme group (0.000 mass%) was 1, the movement distance of the gel solution in the other enzyme-added section was expressed as a ratio. The measurement was performed in each test group n = 3, and the figure was expressed as an average value ± standard deviation.

(C) Results The components that were gelled by the enzyme were locust bean gum, guar gum, and tara gum, and the components that were not gelled were carrageenan κ type, carrageenan ι type, gellan gum, and xanthan gum (FIG. 2). .

(Example 3)
(A) Sample As a gelling agent component, carrageenan κ type, xanthan gum, locust bean gum, guar gum, tara gum (unitec foods Co., Ltd.), carrageenan ι type (San-Eigen FFI Co., Ltd.), gellan gum (CP Kelco) Was used. As the enzyme, RAPIDASE ADEX-G (DSM Japan Co., Ltd.), which mainly has pectinase activity, was used.

(B) Method Each gelling agent solution was prepared at 0.50-1.0 mass% using the citrate buffer (pH 3.70) (preparation density | concentration of Table 1). Place 0.5 mL of enzyme solution prepared in advance in 4 levels (0.10, 0.05, 0.01, 0.00 mass%) into a test tube (diameter 15 mm, length 130 mm), and put each gel there. 2.0 mL of the agent solution was added and stirred well. The sample was allowed to stand at room temperature for 30 minutes and then cooled, and the test tube was tilted sideways from a vertically standing state, and the moving distance of the gel solution after 5 seconds was measured. The final concentration of the gelling agent component in each gelling agent solution is 0.40 to 0.80% by mass (final concentration in Table 1), and the final concentration of the four-stage enzyme solution is 0.020, 0.010, It became 0.002 and 0.000 mass%. For each gelling agent component, when the distance of movement of the gel solution in the non-enzyme group (0.000 mass%) was 1, the movement distance of the gel solution in the other enzyme-added section was expressed as a ratio. The measurement was performed in each test group n = 3, and the figure was expressed as an average value ± standard deviation.

(C) Results The components that were subjected to gelation inhibition by the enzyme were locust bean gum, guar gum, and tara gum, and the components that were not subjected to gelation inhibition were carrageenan κ type, carrageenan ι type, gellan gum, and xanthan gum (FIG. 3). .

Example 4
(A) Sample As a gelling agent component, carrageenan κ type, xanthan gum, locust bean gum, guar gum, tara gum (unitec foods Co., Ltd.), carrageenan ι type (San-Eigen FFI Co., Ltd.), gellan gum (CP Kelco) Was used. The enzyme used was cellulase XL-531 (Nagase Sangyo Co., Ltd.), which has a major cellulase activity.

(B) Method Each gelling agent solution was prepared at 0.50-1.0 mass% using the citrate buffer (pH 3.70) (preparation density | concentration of Table 1). Place 0.5 mL of enzyme solution prepared in advance in 4 levels (0.10, 0.05, 0.01, 0.00 mass%) into a test tube (diameter 15 mm, length 130 mm), and put each gel there. 2.0 mL of the agent solution was added and stirred well. The sample was allowed to stand at room temperature for 30 minutes and then cooled, and the test tube was tilted sideways from a vertically standing state, and the moving distance of the gel solution after 5 seconds was measured. The final concentration of the gelling agent component in each gelling agent solution is 0.40 to 0.80% by mass (final concentration in Table 1), and the final concentration of the four-stage enzyme solution is 0.020, 0.010, It became 0.002 and 0.000 mass%. For each gelling agent component, when the distance of movement of the gel solution in the non-enzyme group (0.000 mass%) was 1, the movement distance of the gel solution in the other enzyme-added section was expressed as a ratio. The measurement was performed in each test group n = 3, and the figure was expressed as an average value ± standard deviation.

(C) Results The components that were subjected to gelation inhibition by enzymes were locust bean gum, guar gum, and tara gum, and the components that were not subjected to gelation inhibition were carrageenan κ type, carrageenan ι type, gellan gum, and xanthan gum (FIG. 4). .

(Example 5)
(A) Sample Six types (A to F) shown in Table 2 were used as gelling agents. For example, in E, 45% by mass of carrageenan and 15% by mass of gellan gum are added to the entire gelling agent. The carrageenan used was the carrageenan ι type. The enzyme used was Viscozyme L (Novozymes Japan Co., Ltd.), which has major hemicellulase activity.

  In the table, additives include trisodium citrate, calcium lactate, potassium chloride, dextrin and the like.

(B) Method As shown in Table 2, a gelling component and an additive were blended to prepare gelling agents A to F. Each gelling agent solution of A to F in Table 2 was prepared at 0.60 to 1.0% by mass using citrate buffer (pH 3.70) (jelly preparation addition concentration (%) in Table 2). Place 0.5 mL of enzyme solution prepared in advance in 4 levels (0.10, 0.05, 0.01, 0.00 mass%) into a test tube (diameter 15 mm, length 130 mm), and put each gel there. 2.0 mL of the agent solution was added and stirred well. The sample was allowed to stand at room temperature for 30 minutes and then cooled, and the test tube was tilted sideways from a vertically standing state, and the moving distance of the gel solution after 5 seconds was measured. When the gelling agent solution and the enzyme solution are mixed, the final concentration of each gelling agent solution is 0.48 to 0.80 mass% (test tube concentration (%) in Table 2). The final concentrations were 0.020, 0.010, 0.002, and 0.000 mass%. For each gelling agent component, when the distance of movement of the gel solution in the non-enzyme group (0.000 mass%) was 1, the movement distance of the gel solution in the other enzyme-added section was expressed as a ratio. The measurement was performed in each test group n = 3, and the figure was expressed as an average value ± standard deviation.

(C) Result The gelling agent of A which mix | blended locust bean gum which receives gelatinization inhibition by examination of Examples 1-4 as a gelatinization component received the gelatinization inhibition by the enzyme. On the other hand, none of the gelling agents (B to F) containing carrageenan and gellan gum which were not subjected to gelation inhibition in the examination of Examples 1 to 4 were subjected to enzyme gelation inhibition (FIG. 5). . Table 3 shows the final concentration (mass%) of the gelling component in the jelly preparation solution when the gelling agent solution in the test section that was not inhibited by the enzyme and the enzyme solution were mixed. The gelation of jelly was confirmed when the carrageenan was 0.12% by mass or more and the gellan gum was 0.060% by mass or more.

(Example 6)
(A) Sample American grapefruit (Marsh type), Viscozyme L (Novozymes Japan Co., Ltd.) as an enzyme, and six types (A to F) shown in Table 2 of Example 5 as gelling agents were used.

(B) Method Drilling was performed on grapefruit. The perforated fruit was immersed in an enzyme solution (viscozyme L 0.20 mass%) twice the weight of the fruit, and immersed under a reduced pressure of 720 mmHG for 5 minutes. The fruit was taken out from the enzyme solution and soaked in 45 ° C hot water and reacted for 30 minutes. After cooling the fruit body for 30 minutes or more under running water, the outer skin was peeled off and split into small pieces to obtain a fruit bun with an endothelium. After immersing the pulp bunches with endothelium in an equal weight enzyme solution (Viscozyme L 0.20% by mass) and reacting at 9 ° C. for 17 hours, put the unwashed pulp with the endothelium removed into a 65 ± 5 g jelly cup. It was. Each gelling agent according to the test section was weighed to 0.60 to 1.0 mass% (jelly preparation addition concentration (%) in Table 2), then mixed with water with sugar, etc., heated to dissolve I let you. Fruit juice, fragrance, etc. were added there to make a jelly preparation solution (pH 3.70 ± 0.10). 180 ± 5 g of this jelly preparation solution was filled into a jelly cup containing pulp. After the heat sterilization treatment of the jelly, it was cooled and gelled. For each test group, a jelly containing hand-peeled pulp processed without using an enzyme was prepared. The prepared jelly was gently put into a dish from the cup and observed for disintegration within 1 minute. For the texture of the gel portion of the jelly containing the enzyme-treated pulp, a sensory evaluation with a 10-point score was performed using a panel of five people who were fully trained in “smoothness” and “goodness of mouth melting”. When the average value was 8 points or more, the quality was more preferable, and when both were 8 points or more, the product standard was accepted.

(C) Results The jelly prepared using the gelling agent of A blended with locust bean gum that is subject to gelation inhibition in the examination of Examples 1 to 4 shows collapse when opened upside down in a dish (FIG. 6: (A enzyme), the texture of jelly was too soft to feel the gel outline in the mouth. On the other hand, the jelly prepared using the gelling agents BF containing carrageenan and gellan gum which were not subjected to gelation inhibition in the examination of Examples 1 to 4 was kept in shape when opened in a dish (Fig. 6: B enzyme to F enzyme), and the jelly texture was also good with a gel outline in the mouth. The jelly of A to F using hand-peeled flesh did not collapse, and the mouth feels the texture of the jelly (FIG. 6: A hand peel to F hand peel). In the test groups B to F, the gel was broken and the difference in texture was not observed when comparing the sample containing the peeled pulp and the sample containing the unwashed enzyme-treated pulp. Table 4 shows the final concentration (%) of the gelled component of the jelly preparation solution in each test section in this study. Gelation of jelly was confirmed when carrageenan was 0.15% by mass or more and gellan gum was 0.070% by mass or more. Furthermore, the smoothness of the gel when eaten and the goodness of mouth melting differ in the five test sections from B to F, and B, E and F are preferred regarding smoothness or goodness of mouth melting, in which both smoothness and mouth melting are preferred. E was better (Table 5). In Table 5, o in parentheses indicates that the product standards are acceptable as a result of sensory evaluation, and x indicates failure.

(Example 7)
(A) Sample American grapefruit (Marsh species), Viscozyme L (Novozymes Japan Co., Ltd.) as an enzyme, and E shown in Table 2 of Example 5 as a gelling agent were used.

(B) Method Drilling was performed on grapefruit. The perforated fruit was immersed in an enzyme solution (viscozyme L 0.20 mass%) twice the weight of the fruit, and immersed under a reduced pressure of 720 mmHG for 5 minutes. The fruit was taken out from the enzyme solution and soaked in 45 ° C hot water and reacted for 30 minutes. After cooling the fruit body for 30 minutes or more under running water, the outer skin was peeled off and split into small pieces to obtain a fruit bun with an endothelium. The inner flesh with endothelium was immersed in an equal weight enzyme solution (Viscozyme L 0.20 mass%) and reacted at 9 ° C. for 17 hours, and then the unwashed flesh from which the endothelium had been removed was placed in a 65 ± 5 g jelly cup. . In each test section, 0.50, 0.55, 0.60, and 0.70 mass% (Table 6) of the gelling agent were weighed and then mixed with water together with sugar and dissolved by heating. Fruit juice, fragrance, etc. were added there, and it was set as each jelly preparation liquid (pH 3.70 +/- 0.10). 180 ± 5 g of this jelly preparation solution was filled into a jelly cup containing pulp. After the heat sterilization treatment of the jelly, it was cooled and gelled. Regarding the texture of the gel part of the jelly, a sensory evaluation of a 10-point score was performed using a panel of five people who were fully trained in “smoothness” and “goodness of melting in the mouth”. When both the average values were 8 points or more, the product standard was accepted.

(C) Results The jelly texture in any of the test sections was good with a gel outline in the mouth. From the average score of the smoothness of the gel and the good meltability in the gel, the gelling agent E had a jelly addition concentration of 0.50% by mass, 0.55% by mass, and 0.60% by mass more preferable (Table). 7). In Table 7, o in parentheses indicates that the product standards are acceptable as a result of sensory evaluation, and x indicates failure.

Claims (12)

It is produced using a gelling agent, cellulase system in the manufacturing process of the jelly-like food enzyme treated food material is added, pectinase system, and out of hemicellulase system, including at least a cellulase system or hemicellulase system 1 A jelly-form when a polysaccharide-degrading enzyme is used in an enzyme treatment of a food material added to a jelly-like food, and the enzyme activity remains in the jelly preparation solution containing a gelling component without the enzyme deactivation treatment It is a gelling agent for producing food, and among cellulase system, pectinase system, and hemicellulase system remaining in the jelly preparation liquid, at least one polysaccharide-degrading enzyme containing cellulase system or hemicellulase system, Gelation is not inhibited, and the concentration of carrageenan κ type or carrageenan ι type in the jelly preparation is 0.23 to 0 A gelling agent in which carrageenan κ type or carrageenan ι type and gellan gum are blended so that the concentration of gellan gum is 0.080 to 0.090 mass% . The gelling agent according to claim 1 , wherein the food material added to the jelly-like food is fruits or vegetables. The gelling agent according to claim 2 , wherein the food material added to the jelly-like food is citrus fruit. The gelation according to any one of claims 1 to 3 , wherein the enzyme treatment of the food material added to the jelly-like food is an enzyme treatment for peeling, softening, or preparing fruit juice or vegetable juice of the food material. Agent. Among the cellulase system, pectinase system, and hemicellulase system, it is a food material treated with at least one polysaccharide-degrading enzyme containing cellulase system or hemicellulase system , and it is not subjected to enzyme deactivation treatment. Is a method for producing a jelly-like food containing a food material in which jelly is left, wherein a jelly preparation is prepared using a gelling agent containing carrageenan κ type or carrageenan ι type and gellan gum , and the jelly preparation The carrageenan κ type or carrageenan ι type is used at a concentration of 0.23 to 0.27 mass%, and gellan gum is used at a concentration of 0.080 to 0.090 mass%, and the food material is added to the jelly preparation solution. They comprise adding, Mochiiruko the gelling agent carrageenan κ type or carrageenan ι type and gellan gum is blended To avoid gelation inhibition by polysaccharide-degrading enzymes remaining in the food material by a method of manufacturing a jellied food. The method according to claim 5 , wherein the food material added to the jelly-like food is fruits or vegetables. The method according to claim 6 , wherein the food material added to the jelly-like food is citrus fruit. The method according to any one of claims 5 to 7 , wherein the enzyme treatment of the food material added to the jelly-like food is an enzyme treatment for peeling or softening the food material or preparing fruit juice or vegetable juice. A jelly-like food produced by the method according to any one of claims 5 to 8 , comprising a food material and a gelling agent comprising carrageenan κ type or carrageenan ι type and gellan gum. only contains, in a gel portion comprises carrageenan κ type or carrageenan ι type at a concentration of 0.23 to 0.27 wt%, and including jelly food gellan gum at a concentration of from 0.080 to 0.090 wt% . The jelly according to claim 9 , wherein the food material is a fruit or vegetable treated with at least one polysaccharide-degrading enzyme containing cellulase or hemicellulase among cellulase, pectinase, and hemicellulase. Food. The jelly-like food according to claim 9 or 10 , wherein the food material is peeled, softened, or enzyme-treated for preparation of fruit juice or vegetable juice. Food material enzyme treatment cellulase system used for, pectinase system, and out of hemicellulase system, at least one polysaccharide-degrading enzymes including cellulase system or hemicellulase system is left, one of the claims 9-11 The jelly-like food according to claim 1.

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