JP5947408B1 - Gel food - Google Patents

Abstract

Kind Code: A1 A gel food such as fillings, rice cakes, etc. included in packaged foods or breads, and sauces such as curry, rice cakes, etc., which partially melts even when heated to 90 ° C. or higher To provide a gel-like food that does not ooze out to other ingredients or flow out to the outside, has heat resistance, and maintains its original natural appearance and texture. A gelled food containing deacylated gellan gum, agar, and an alkali metal salt. [Selection figure] None

Description

  The present invention relates to a filling food, rice cake, and the like contained in a packaged food or bread, and a gel-like food eaten as a sauce such as curry or a rice cake.

In packaging foods or breads that contain fillings, candy, etc., fillings, candy, etc. that have been heated during preparation and cooking may seep into skin or bread, or may flow out to the outside. Need to prevent it. Therefore, a large amount of starch or thickening polysaccharide may be added. However, when a large amount of starch or the like is added, there is a problem that the stickiness becomes strong or paste-like, the original texture is impaired, and the mouthfeel is unpleasant and unnatural.
When cooked foods such as curry and salmon are heated using a microwave oven or the like, the toppings such as curry sauce and sauce may partially melt and moisture may soak into other ingredients. In order to prevent this, a large amount of starch or thickening polysaccharide may be added in the same manner as above, but adding a large amount of starch will increase the stickiness or form a paste and damage the original texture. There is a problem that the mouth feels unnatural and unnatural. Therefore, in cooked foods such as curry and salmon, put ingredients and other ingredients in separate containers, separate and heat the ingredients that have been heated, and put them on other ingredients, or the ingredients and other ingredients A device has been devised in which cellophane or the like is sandwiched between the ingredients and heated, and then the cellophane or the like is pulled out to match the ingredients with other ingredients. However, it is cumbersome, and costs such as containers are increased, so that a lot of waste is generated, and hands and the like may be soiled when transferring ingredients. In addition, since food that has already been heated is handled, there is a risk of injury such as burns.

Patent Document 1 includes a heat-resistant gelling agent (gellan gum, agar having a weight average molecular weight of 600,000 or more, etc.), locust bean gum, κ-carrageenan, and modified starch. The gel-like food to contain is described, This gel-like food has the effect that it does not melt even if it heats for the purpose of eating, and there is little water separation. However, because it contains modified starch, it is sticky and has an unnatural texture that is unpleasant. “Agar” used in Patent Document 1 is a special one having a weight average molecular weight of 600,000 or more, and is different from a general agar having a weight average molecular weight of 300,000 to 400,000.
Patent Document 2 describes a food jelly composition comprising a disaccharide as a constitutional material, deacylated gellan gum and LM pectin and / or carrageenan as a gel skeleton agent, and a divalent metal ion as a gelling agent. It has the effect of having freeze-thaw resistance and excellent heat resistance. Specifically, the food jelly composition produced in the examples contains 20 to 45% of disaccharides, and further contains tapioca starch, and the texture is jelly texture, that is, it can be easily chewed. Although it can, it is described as having an elastic feel. [0057] also states that the total solid content of the jelly should be 30 to 65%. Since the total solid content is very high, the jelly composition has a poor mouthfeel and melts, so Is also considered bad. Therefore, the food jelly composition of Patent Document 2 is strongly sticky or paste-like, and the fillings, rice cakes, etc. included in the packaged food or bread intended by the present invention, and sauces such as curry, It is different from the texture of rice cake.

JP 2014-93975 A JP2010-60

  The problem to be solved by the present invention is filling foods such as wrapping foods or breads, rice cakes such as curry, and gel foods such as rice bran ingredients, even when heated to 90 ° C. or higher. Gel-like food that is partially melted and does not seep into other ingredients or flow outside, has heat resistance, and maintains its original natural appearance, texture, and taste Is to provide.

As a result of intensive studies, the inventors of the present invention combined deacylated gellan gum and agar and gelled them with an alkali metal salt. Surprisingly, even when heated to 90 ° C., they almost pass through a 125 to 270 mesh nylon sheet. The present invention has been completed by finding that the original natural appearance, texture and taste are maintained. That is, the present invention is as follows.
[1] A gel food containing deacylated gellan gum, agar, and alkali metal salt.
[2] 0.1 to 1.0% by weight of deacylated gellan gum and 0.04 to 1.% by weight based on gel food (gel food from which solid content is removed). The gel food according to [1], comprising 0% by weight agar and 0.3 to 13% by weight alkali metal salt.
[3] The gel food according to [1] or [2], wherein the alkali metal salt is sodium chloride.
[4] A food in which the gel food according to any one of [1] to [3] is attached to another food, and the food can be heated and eaten as it is.
[5] A gel form according to any one of [1] to [3], wherein deacylated gellan gum and agar are dispersed in water, heated to dissolve, mixed with an alkali metal salt, and cooled. A method for producing food.

  The gel-like food of the present invention has heat resistance with almost no melting even when heated to 90 ° C. or higher, so that moisture hardly oozes out to other foods or flows out to the outside. In addition, when used for filling foods such as wrapping foods or breads, sauces such as curry, and gel foods such as rice bran, the original natural appearance, texture, and taste are maintained. It is. Unlike conventional methods using separate containers or cellophane, which have been used for cooked foods such as curry and rice cake, there is no need for cumbersome work by consumers, and there is no risk of injury such as burns.

Hereinafter, the present invention will be described in detail.
1. Gel food The gel food of the present invention is a gel food containing deacylated gellan gum, agar, and an alkali metal salt.
As the deacylated gellan gum, those usually sold are preferably used. The amount of the deacylated gellan gum is, for example, 0.1 to 1.0% by weight with respect to the gel food (the gel food from which the solid content is removed), and preferably is 0.1%. 15 to 0.5 weight%, More preferably, 0.2 to 0.3 weight% is mentioned. Here, as solid content, solid things, such as meat, a potato, an onion, rice cake, an egg, and a cutlet, are mentioned, for example. In addition, when the target gel food already has sufficient viscosity, the amount used can be adjusted appropriately according to the target gel food.

  As agar, those usually sold are preferably used. Preferable agar includes those having a weight average molecular weight of 200,000 to 500,000, more preferably 250,000 to 450,000. The amount of agar is, for example, 0.04 to 1.0% by weight, preferably 0.06 to 0% with respect to gelled food (gel food from which solid content is removed). 0.5% by weight, more preferably 0.1 to 0.2% by weight. Compared with the case where gelation is carried out by using a large amount of deacylated gellan gum or agar alone, by combining a small amount of deacylated gellan gum and agar, much higher heat resistance can be obtained. For example, as can be seen from Comparative Example 2 in Experiment 2 described later, when gelation is performed using 1.20% by weight of deacylated gellan gum, only 4.5% by weight of 270 mesh (aperture 59 μm) passes through the mesh. On the other hand, as the mesh size increased, the amount of mesh passing increased, and at 125 mesh (mesh opening 133 μm), 13.3% by weight passed through the mesh. On the other hand, when agar was combined with deacylated gellan gum and gelled using 0.30% by weight of both components in combination, 1% by weight at 125 to 270 mesh as can be seen from Example 4 of Experiment 2 described later. It was less than about. From this experimental result, it is presumed that by combining agar with deacylated gellan gum, both components are intertwined and the size of the gel is increased.

Examples of the alkali metal salt include sodium salts such as sodium chloride, sodium sulfate, and sodium carbonate, and potassium salts such as potassium chloride, potassium sulfate, and potassium carbonate, and these can be used in combination. Preferred alkali metal salts include sodium salts, and more preferably sodium chloride (salt). The amount of the alkali metal salt is, for example, 0.5 to 13% by weight, preferably 1.0 to 10% with respect to the gel food (the gel food from which the solid content is removed). % By weight, more preferably 1.5 to 5% by weight. When the target food contains an alkali metal salt, the alkali metal salt can be substituted.
It is widely known that divalent metal ions such as calcium ions, magnesium ions, zinc ions and iron ions are preferable for gelation of deacylated gellan gum. This is described in, for example, claim 1 and [0034] of Patent Document 2, and [0032] of Patent Document 1. However, in the present invention, when a gel food was prepared using calcium ions, as shown in Comparative Examples 5 and 6 in Experiment 1 described later, significant bitterness and a delicious taste were produced. On the other hand, in the present invention, by using an alkali metal salt such as salt that is not usually used, a gel food that is surprisingly free of bitterness and taste and smooth in texture can be obtained. it can.

  The gel-like food of the present invention includes starch, modified starch, pectin, carrageenan, xanthan gum, guar gum, locust bean gum, tara gum, cassia gum, glucomannan, tamarind seed gum, psyllium as other components depending on the target gel-like food. Seed gum, gelatin, gum tart, karaya gum, gum arabic, gati gum, macrohomopsis gum, alginic acid, alginate, curdlan, pullulan, methylcellulose, hydroxypropylmethylcellulose, sodium carboxymethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, water-soluble hemicellulose, soybean A polysaccharide etc. can be mix | blended. As the amount of the other components, an amount that can maintain the original natural appearance and texture and taste of the gel-like food can be used for each component.

  The gel food of the present invention has heat resistance even when heated to, for example, 90 ° C. or higher, and the amount of 175 mesh passing when heated to 90 ° C. or higher is 5% by weight or less, preferably 2% by weight or less. More preferably 1.5% by weight or less, particularly preferably 1.0% by weight or less. Therefore, a part of the gel food melts and moisture hardly oozes out to other foods or flows out to the outside. In addition, the gel-like food of the present invention maintains the original natural appearance, texture and taste of the target gel-like food.

2. Production method of gel food The gel food of the present invention can be produced , for example, by dispersing deacylated gellan gum and agar in water, dissolving them by heating, adding an alkali metal salt, mixing, and cooling. it can.
Specifically, deacylated gellan gum and agar are dispersed in water and then dissolved by heating to, for example, 80 ° C. or higher, preferably 90 ° C. or higher. Deacylated gellan gum and agar may be dispersed in water, heated and dissolved, and mixed with a material prepared by mixing and cooking the target gel food. Thereafter, the alkali metal salt can be gelated as it is or by adding an aqueous solution thereof to the above mixture, and then cooled to produce a gel food.

3. Forms of use of gel foods Examples of the gel foods of the present invention include fillings, rice cakes, and the like contained in baked foods or breads, sauces such as curry, rice cakes, and the like. Specific examples of the gel food include, for example, curry sauce, Japanese-style rice sauce, Chinese rice sauce, maple sauce, sweet vinegar sauce, rice ball ingredients, spread sauce, dressing, filling material, and the like. In addition, the specific example described here is only an example, and any gel food using the effect of the present invention is included in the present invention.
The gel food of the present invention is preferably eaten as it is with other foods and heated in a microwave oven or the like. Examples of the heating temperature include a temperature suitable for eating the target gel food, but the temperature may be, for example, 70 ° C. or higher, 80 ° C. or higher, or 90 ° C. or higher as long as the food is warm. The gel food of the present invention is attached to other ingredients, and the food that can be heated and eaten as it is is stored refrigerated or frozen and sold to consumers, and the consumer uses a microwave oven or the like It is heated and eaten as it is. Specific examples of such foods include packaged foods such as fillings and rice cakes or breads, sauces such as curry and stew, cooked foods such as rice cakes, and the like.

EXAMPLES Hereinafter, although an Example, a comparative example, and an evaluation test demonstrate this invention further in detail, this invention is not limited to these at all.
The test method used in the evaluation test will be described below.
[Heat resistance test]
The gel food is broken, placed on a 125, 175 or 270 mesh nylon sheet, heated to 90 ° C. or higher in a microwave oven, and the amount of liquid passing through the mesh is measured.
In this test, the gel was broken before heating, and the evaluation was performed in a situation where water separation was easier. If the mesh passage amount after heating is 10% by weight or less, it is evaluated that there is heat resistance. In that case, it is possible to substantially prevent soaking into other foods during the preparation of the gel food and the heating during cooking.
[Food texture test]
The food texture was evaluated by gelling food after heating by eight panelists.
The texture to be evaluated is mouthfeel and taste. The evaluation was performed as follows, and the evaluations of eight persons were averaged.
(1) Mouth feel ◎: Smooth in source form, liquid ○: Almost liquid and slight gel feeling ×: Hard gel-like and apparent discomfort XX: Cannot be evaluated because it passed through the mesh (2) Taste ○: Without stickiness △: Very good taste △: Sticky, hard to feel taste ×: Hard gel, very bad taste xx: Cannot be evaluated because it passed through the mesh

[Experiment 1]
A gel food was prepared with the formulation shown in Table 1. Specifically, deacylated gellan gum, agar, and dextrin were added to water and dissolved by heating and stirring at 90 ° C. for 10 minutes. Sodium chloride was added to the solution and dissolved by stirring, and then the whole amount was adjusted to 100% by weight with water, and after filling into a container, a gel food was prepared by cooling.

The gel-like foods of Examples 1 to 9 had a mesh passing amount after heating of 0.20 to 1.80% by weight, and hardly melted during heating. As the amount of deacylated gellan gum, agar, and salt increases, the amount of mesh passage decreases. Therefore, the heat resistance can be controlled by increasing or decreasing these amounts. The texture was smooth and had good mouth melting.
Comparative Examples 1 and 3 did not have heat resistance due to the small amount of deacylated gellan gum or agar. In Comparative Example 2, the mesh passing amount was 10.00% by weight, and although it had heat resistance, the amount of deacylated gellan gum was too large, and it had a hard texture. In Comparative Example 4, although it had heat resistance, the amount of deacylated gellan gum and agar was too much, and it had a crunchy and hard texture. In Comparative Examples 5 and 6, calcium lactate was used instead of salt. The mesh passing amount after heating was 6.87% by weight and 1.53% by weight, respectively, and had heat resistance, but the taste was not suitable for eating due to its remarkable bitterness and taste. It was.

[Experiment 2]
For the gel foods of Examples 4 to 6 and Comparative Examples 2 and 3 prepared in Experiment 1, the passing amounts of 125, 175 and 270 mesh were measured. The apertures of 125, 175 and 270 mesh are 133, 95 and 59 μm, respectively.

In Examples 4 to 6, the passing amount in all mesh sizes is 0.47 to 1.10% by weight, and the size of most gels is larger than the mesh size. In Examples 4 to 6, 0.30, 0.50, and 0.70% by weight of deacylated gellan gum were combined with agar, respectively.
In Comparative Example 2, only 1.20% by weight of deacylated gellan gum is used, and in Comparative Example 3, only 1.20% by weight of agar is used. In Comparative Example 2, the amount of passage increased according to the size of the mesh, which was 4.50% by weight at 270 mesh (aperture 59 μm) and 13.30% by weight at 125 mesh (aperture 133 μm). It has become. From this, it is estimated that about 9% by weight of the gel is between 59 and 133 μm in size. In Comparative Example 3, a considerable amount of passage was confirmed for all mesh sizes. It is estimated that the size of most gels is 133 μm or less.
From the above experimental results, it is presumed that by combining agar with deacylated gellan gum, both components are intertwined and the size of the gel becomes larger.
In addition, it can be seen that heat resistance can be obtained by combining deacylated gellan gum and agar in small amounts, compared to the case where gelation is performed using a large amount of deacylated gellan gum or agar alone.

[Experiment 3]
Curry sauce was prepared in the same manner as in Experiment 1.

The curry sauces of Examples 11 and 12 had properties of not passing through the mesh after passing through the meshes of 1.50 and 1.90% by weight, respectively. Furthermore, it had a smooth, good mouth melt and good taste.
Comparative Example 11 is prepared using gelatin. The mesh passing amount after heating is as large as 71.85% by weight, and it does not have heat resistance.
Comparative Example 12 is a blend of starch used in the prior art. Although the passing amount of the mesh after heating was as small as 1.40% by weight, the mouthfeel was sticky and the texture was voluminous and the taste was poor.
Comparative Example 13 uses only deacylated gellan gum. Although the passing amount of the mesh after heating was as low as 1.65% by weight, the amount of deacylated gellan gum was too large, and the texture was harsh and unsatisfactory.
Comparative Example 14 uses only agar. There was much mesh passage amount after heating, and it did not have heat resistance.

Application example 1
Japanese style sauce was prepared using each material in the table below.
It was in a sauce form and the texture of the soup taste and melted in the mouth was good.

Application example 2
Maple Sauce was prepared using each material in the table below.
It had a sesame oil flavor in a sauce form and had a good mouth melt.

Application example 3
Chinese rice sauce was used to prepare Chinese rice sauce.
It was sauce-like and the flavor of spices was good, and the mouthfeel was good.

Application example 4
Sweet vinegar sauce was prepared using each material in the table below.
It was in the form of sauce, sour taste of sesame oil and sesame oil worked well, and the mouth melted well.

  According to the present invention, it is a gelled food such as fillings, rice cakes, curry and other sauces, rice cakes, and the like included in baked foods or bread, and partially melts even when heated to 90 ° C. or higher. There is provided a gel-like food that has heat resistance and maintains its original natural appearance, texture, and taste without moisture oozing out into other food materials or flowing out to the outside.

Claims (4)

Contains deacylated gellan gum, agar, and alkali metal salt ,
The deacylated gellan gum is gelled with the alkali metal salt,
The gel food, wherein the alkali metal salt is sodium chloride .   0.1 to 1.0% by weight of deacylated gellan gum and 0.04 to 1.0% by weight based on gelled food (gelled food from which solid content is removed) The gel-like food according to claim 1, comprising agar and 0.3 to 13% by weight of an alkali metal salt. A food in which the gel-like food according to claim 1 or 2 is added to other foods, and the food can be heated and eaten as it is. The method for producing a gel-like food according to claim 1 or 2 , wherein the deacylated gellan gum and agar are dispersed in water, heated and dissolved, added with an alkali metal salt, mixed and cooled.