JP6938922B2 - Food additives - Google Patents

Description

The present invention relates to food additives.

General powdered cellulose has an average particle size of 5 to 60 μm and an apparent specific gravity of about 0.10 to 0.50 g / cm3, and is white particles whose apparent specific gravity decreases as the average particle size increases.

As a method for obtaining this powdered cellulose, a method by chemical treatment and mechanical treatment is known. As a chemical treatment, a method of reacting a cellulose raw material with a mineral acid such as sulfuric acid or hydrochloric acid to carry out a hydrolysis reaction to obtain powdered cellulose is known.

For example, a method of obtaining powdered cellulose by acid hydrolysis with a dilute acid for 20 to 45 minutes at a high temperature of 120 to 160 ° C. (see Patent Document 1). A method for obtaining powdered cellulose by acid hydrolysis for about 15 minutes with hydrochloric acid of 2.5 regulation (hereinafter, the regulation is abbreviated as N) (see Patent Document 2). There is a method of obtaining powdered cellulose by high-temperature treatment with aqueous hydrochloric acid solutions of various concentrations (see Patent Document 3).

The characteristic of powdered cellulose obtained by the acid hydrolysis method is that the degree of polymerization and average particle size of powdered cellulose can be easily adjusted by appropriately controlling the acid concentration. Therefore, there is an advantage that the apparent specific gravity and the powder fluidity can be changed by changing the acid concentration.

Further, as the mechanical treatment, known classification and pulverization techniques are used. Mechanical processing has advantages such as high yield because there is almost no loss of raw materials and no chemical cost.

As described above, powdered cellulose is known to be used as various food additives because it can be easily controlled according to the application (see Patent Document 4).

U.S. Pat. No. 3954727 U.S. Pat. No. 3,141,875 JP-A-53-1275553 JP 2015-183018

However, although Patent Document 4 describes that it suppresses texture and powdering when used in foods, there are still some improvements as food additives.

Therefore, an object of the present invention is to provide a food additive containing powdered cellulose having excellent texture, water / oil absorption, anti-binding property, coloring property, and retention.

As a result of diligent efforts, the inventors of the present application have clarified that the present invention can be achieved by using the following powdered cellulose.
That is, the present invention is the following (1) to (2).
(1) A food additive containing powdered cellulose, wherein the powdered cellulose satisfies the following conditions (A) to (E).
(A) Average particle size is 5 to 75 μm
(B) Powdered cellulose having a particle size of 100 μm or more is in the range of 0 to 45.0% by volume in the accumulation distribution calculated from the particle size distribution.
(C) Powdered cellulose having a particle size of 200 μm or more is in the range of 0 to 25.0% by volume in the accumulation distribution calculated from the particle size distribution.
(D) Powdered cellulose having a particle size of 300 μm or more is in the range of 0 to 12.0% by volume or less in the accumulation distribution calculated from the particle size distribution.
(E) Powdered cellulose having a particle size of 600 μm or more is in the range of 0 to 2.0% by volume or less in the accumulation distribution calculated from the particle size distribution.
(2) The food additive according to (1), wherein the powdered cellulose according to the above has an average degree of polymerization of 100 to 2500 and a crystallinity of 60 to 90%.

The present invention can provide a food additive containing powdered cellulose having excellent texture, water / oil absorption, anti-binding property, coloring property, and retention.

The details of the present invention will be described below, but unless otherwise specified, the description such as "AA to BB%" means "AA% or more and BB% or less".

That is, the present invention relates to a food additive containing powdered cellulose, wherein the powdered cellulose satisfies the following (A) to (E).
(A) Average particle size is 5 to 75 μm
(B) Powdered cellulose having a particle size of 100 μm or more is in the range of 0 to 45.0% by volume in the accumulation distribution calculated from the particle size distribution.
(C) Powdered cellulose having a particle size of 200 μm or more is in the range of 0 to 25.0% by volume in the accumulation distribution calculated from the particle size distribution.
(D) Powdered cellulose having a particle size of 300 μm or more is in the range of 0 to 12.0% by volume or less in the accumulation distribution calculated from the particle size distribution.
(E) Powdered cellulose having a particle size of 600 μm or more is in the range of 0 to 2.0% by volume or less in the accumulation distribution calculated from the particle size distribution.

The food additive in the present invention is an additive added to give a food a specific effect / function. Such products include water / oil absorption aids, anti-binding agents, coloring aids, shape-retaining aids, texture improvers and the like.

As a water / oil absorption aid, for example, when used for paste products such as hamburger, dough, bread, noodles, and kamaboko, bean paste (ingredients) such as spring rolls, fried batter, ham and sausage, powdered cellulose is used as water and Since the oil content can be retained, it is possible to rehydrate the noodles by absorbing water, retain the taste of the food, and give a moist texture.

When used as an anti-binding agent for, for example, cheese or seasonings, the peelability can be maintained even if the foods are in contact with each other for a long time.

As the coloring aid, for example, when it is used for baked confectionery, sugar-coated tablets, etc., it is possible to impart an appropriate browning by adjusting the baking or the like to improve the appearance, or it is possible to appropriately permeate and retain the coloring agent or the like.

As a texture improving agent, for example, when used for jelly, salmon soboro, wasabi (seasoning additive), molded snack confectionery, etc., for example, by improving the hardness of foods and forming a three-dimensional three-dimensional structure of fibers, it becomes plump. It is possible to give a smooth texture.

When used as a shape-retaining aid, for example, in whipped cream, (freeze-dried) soft serve ice cream, molded snack confectionery, etc., it is possible to maintain a three-dimensional food shape over time.

The food additive of the present invention is characterized by containing powdered cellulose in order to obtain such a function.

The powdered cellulose contained in the food additive of the present invention is obtained by pulverizing a pulp obtained by acid-hydrolyzing a pulp raw material with a mineral acid such as hydrochloric acid, sulfuric acid or nitric acid, or mechanically pulverizing a pulp not subjected to acid hydrolysis. Can be obtained.

Such pulp raw materials are not particularly limited, such as hardwood-derived pulp, softwood-derived pulp, linter-derived pulp, and non-wood-derived pulp.

Further, in the present invention, the pulping method (melting method) is not particularly limited, and examples thereof include a sulfite cooking method, a kraft cooking method, a soda-quinone cooking method, and an organosolve cooking method. Of these, kraft pulp is preferable from the viewpoint of the environment.

The pulp raw material of the present invention may be either a wet pulp in the form of a slurry or a dry pulp obtained by dehydrating and drying the slurry into a sheet, and is not particularly limited. It is preferable to use it.

It is important that the powdered cellulose contained in the food additive of the present invention thus obtained has an average particle size of 5 to 75 μm. If the average particle size is less than 5 μm, the cellulose fibers are fine, and it is difficult to obtain shape retention when used in foods. Further, when the average particle size exceeds 75 μm, the cellulose fibers are easily felt, and the texture is deteriorated.

The powdered cellulose contained in the food additive of the present invention has an accumulation distribution calculated from the particle size distribution, and the powdered cellulose having a particle size of 100 μm or more is in the range of 0 to 45.0% by volume, and the particle size is 200 μm or more. Powdered cellulose is in the range of 0 to 25.0% by volume, powdered cellulose having a particle size of 300 μm or more is in the range of 0 to 12.0% by volume or less, and powdered cellulose having a particle size of 600 μm or more is in the range of 0 to 2. It is important that it is in the range of 0.0% by volume or less.

The powdered cellulose contained in the food additive of the present invention preferably has an average degree of polymerization of 100 to 2500 and a crystallinity of 60 to 90%, and further has an average fiber length of 0.1 to 1.0 mm. It is desirable to have.

When the food additive of the present invention is used as a water absorption / oil absorption aid, it is particularly preferable that the following conditions (A1) to (E1) are satisfied.
(A1) The average particle size of powdered cellulose is 30 to 67 μm,
(B1) Powdered cellulose having a particle size of 100 μm or more is in the range of 16.0 to 37.0% by volume in the accumulation distribution calculated from the particle size distribution.
(C1) Powdered cellulose having a particle size of 200 μm or more is in the range of 4.0 to 16.0% by volume in the accumulation distribution calculated from the particle size distribution.
(D1) Powdered cellulose having a particle size of 300 μm or more is in the range of 0 to 10.0% by volume or less in the accumulation distribution calculated from the particle size distribution.
(E1) Powdered cellulose having a particle size of 600 μm or more is in the range of 0 to 2.0% by volume or less in the accumulation distribution calculated from the particle size distribution.

Further, it is desirable that such powdered cellulose has an average degree of polymerization in the range of 300 to 1500 and a crystallinity in the range of 75 to 90%, and the average fiber length is in the range of 0.2 to 1.0 mm. Is more desirable.

When the food additive of the present invention is used as an anti-binding agent or a coloring aid, it is particularly preferable to satisfy the following conditions (A2) to (E2).
(A2) The average particle size of powdered cellulose is 26 to 45 μm,
(B2) Powdered cellulose having a particle size of 100 μm or more is in the range of 6.0 to 45.0% by volume in the accumulation distribution calculated from the particle size distribution.
(C2) Powdered cellulose having a particle size of 200 μm or more is in the range of 0.5 to 14.0% by volume in the accumulation distribution calculated from the particle size distribution.
(D2) Powdered cellulose having a particle size of 300 μm or more is in the range of 0 to 10.0% by volume or less in the accumulation distribution calculated from the particle size distribution.
(E2) Powdered cellulose having a particle size of 600 μm or more is in the range of 0 to 1.0% by volume or less in the accumulation distribution calculated from the particle size distribution.

Further, such powdered cellulose preferably has an average degree of polymerization of 200 to 1000 and a crystallinity of 75 to 90%, and an average fiber length of 0.2 to 0.8 mm. Is more desirable.

When the food additive of the present invention is used as a texture improving agent or a shape-retaining aid, it is particularly preferable that the following conditions (A3) to (E3) are satisfied.
(A3) The average particle size of powdered cellulose is 10 to 40 μm,
(B3) Powdered cellulose having a particle size of 100 μm or more is in the range of 2.0 to 45.0% by volume in the accumulation distribution calculated from the particle size distribution.
(C3) Powdered cellulose having a particle size of 200 μm or more is in the range of 0 to 14.0% by volume in the accumulation distribution calculated from the particle size distribution.
(D3) Powdered cellulose having a particle size of 300 μm or more is in the range of 0 to 10.0% by volume or less in the accumulation distribution calculated from the particle size distribution.
(E3) Powdered cellulose having a particle size of 600 μm or more is in the range of 0 to 1.0% by volume or less in the accumulation distribution calculated from the particle size distribution.

Further, it is desirable that such powdered cellulose has an average degree of polymerization in the range of 100 to 1000 and a crystallinity in the range of 70 to 90%, and the average fiber length is in the range of 0.1 to 0.8 mm. Is more desirable.

For the purpose of imparting functionality or improving functionality to the powdered cellulose in the present invention, the raw material of the powdered cellulose and other organic and / or inorganic components may be mixed alone or in an arbitrary ratio of two or more and pulverized. It is possible. In addition, it is possible to carry out chemical treatment within a range that does not significantly impair the degree of polymerization of natural cellulose used as a raw material.

The amount of the food additive containing such powdered cellulose can be appropriately adjusted according to the expected effect for each food application.

The specific production method is shown below, but the present invention is not limited to this method. The powdered cellulose used was measured by the following method.

<Measurement of average particle size and particle size distribution of powdered cellulose>
A laser diffraction type particle size distribution measuring device (Master Sizar 2000, Spectris Co., Ltd., manufactured by Malvern Business Headquarters) was used. The sample used for the measurement was collected in a 0.5 g, 100 ml beaker, 60 ml of a 0.5% hexametaphosphate solution was added, and the sample was treated with an ultrasonic processing device manufactured by Dr. Hielscher GmbH for 2 minutes under the condition of an output of 20%. Was used for the measurement. The laser scattering method was used as the measurement principle, the particle size distribution was represented as an accumulation distribution, and the value at which the accumulation distribution was 50% was defined as the average particle size.

Further, the proportion of powdered cellulose having a particle size of 100 μm or more, the proportion of powdered cellulose having a particle diameter of 200 μm or more, the proportion of powdered cellulose having a particle diameter of 300 μm or more, and the proportion of powdered cellulose having a particle diameter of 600 μm or more. , Each was calculated from the total of the accumulated distribution.

<Degree of polymerization of powdered cellulose>
The degree of cellulose polymerization was determined by the viscosity measurement method using copper ethylenediamine described in the 16th revised Japanese Pharmacopoeia Manual, Crystalline Cellulose Confirmation Test (2).

<Crystallinity of powdered cellulose>
The crystallinity was determined by measuring the X-ray diffraction of the sample. The X-ray diffraction was measured by placing an appropriate amount of a sample on a glass cell and using an X-ray diffraction measuring device (LabX XRD-6000, manufactured by Shimadzu Corporation). The degree of crystallinity was calculated by (L. Segal, JJ Greery, amorphous, Text. Res. J., 29, 786, 1959) and the method of Kamide et al. (K. Kamide et al, Polymer J., 17,909,1985), with the diffraction intensity of 2θ = 10 ° to 30 ° in the X-ray diffraction diagram as the baseline, the diffraction intensity of the 002 surface of 2θ = 22.6 ° and 2θ = 18.5 °. It was calculated by the following formula from the diffraction intensity of the amorphous part of.
Xc = (I002c-Ia) / I002c × 100
Xc = Cellulose crystallinity (%)
I002c: 2θ = 22.6 °, diffraction intensity of 002 surface Ia: 2θ = 18.5 °, diffraction intensity of amorphous part

<Average fiber length of powdered cellulose>
The average fiber length was measured using a fiber tester (manufactured by Lorentzen & Wettre). In the present invention, the average fiber length indicates a length-weighted average fiber length.

<Powder falling speed of powdered cellulose>
The sample of 5 g of powdered cellulose obtained in the above production example was vibrated and dropped using a powder tester (PT-N type, manufactured by Hosokawa Micron Co., Ltd.), and the time required for the total powder to drop was measured. The larger this value is, the better the powder fluidity is.

(Manufacturing Example 1)
The hardwood-derived pulp was reacted at 95 ° C. for 2 hours under the conditions where the pulp concentration was adjusted to 5.5% and the hydrochloric acid concentration was adjusted to 1.2N. After the reaction was completed, the mixture was neutralized with sodium hydroxide, washed thoroughly with water, and then air-dried under a temperature condition of 60 ° C. for about 1 day. The dried sample is mechanically pulverized using a hammer mill (AP-S type manufactured by Hosokawa Micron), and powdered cellulose A (average particle size 24 μm, average degree of polymerization 170, degree of crystallization 86%, average). The fiber length was 0.7 mm, the powder falling speed was 0.37 g / sec, 3.5% by volume was obtained when the particle size was 100 μm or more, and 0% by volume was obtained when the particle size was 200 μm or more).

(Manufacturing Example 2)
The hardwood-derived pulp was reacted at 95 ° C. for 2 hours under the conditions where the pulp concentration was adjusted to 5.5% and the hydrochloric acid concentration was adjusted to 0.15 N. After the reaction was completed, the mixture was neutralized with sodium hydroxide, washed thoroughly with water, and then air-dried under a temperature condition of 60 ° C. for about 1 day. The dried sample is mechanically pulverized using a hammer mill (AP-S type manufactured by Hosokawa Micron), and powdered cellulose B (average particle size 36 μm, average degree of polymerization 470, degree of crystallization 86%, average). The fiber length is 0.7 mm, the powder drop rate is 0.14 g / sec, the particle size is 100 μm or more, 17.0% by volume, the particle size of 200 μm or more is 5.0% by volume, and the particle size of 300 μm or more is 2.0 volume. %, 0% by volume when the particle size is 600 μm or more) was obtained.

(Manufacturing Example 3)
The hardwood-derived pulp was reacted at 95 ° C. for 2 hours under the conditions where the pulp concentration was adjusted to 5.5% and the hydrochloric acid concentration was adjusted to 0.15 N. After the reaction was completed, the mixture was neutralized with sodium hydroxide, washed thoroughly with water, and then air-dried under a temperature condition of 60 ° C. for about 1 day. The dried sample was mechanically pulverized using a hammer mill (AP-S type manufactured by Hosokawa Micron) to obtain powdered cellulose C (average particle size 26.3 μm, average polymerization degree 440, crystallinity degree 85. 3%, the average fiber length was 0.23 mm, 5.1% by volume was obtained with a particle size of 100 μm or more, 0.5% by volume was obtained with a particle size of 200 μm or more, and 0% by volume was obtained with a particle size of 300 μm or more.

(Manufacturing Example 4)
The hardwood-derived pulp was reacted at 95 ° C. for 2 hours under the conditions where the pulp concentration was adjusted to 5.5% and the hydrochloric acid concentration was adjusted to 0.15 N. After the reaction was completed, the mixture was neutralized with sodium hydroxide, washed thoroughly with water, and then air-dried under a temperature condition of 60 ° C. for about 1 day. The dried sample was mechanically pulverized using a hammer mill (AP-S type manufactured by Hosokawa Micron Co., Ltd.), and powdered cellulose D (average particle size 42.3 μm, average degree of polymerization 980, degree of crystallization 83. 3%, average fiber length 0.32 mm, particle size 100 μm or more is 19.2% by volume, particle size 200 μm or more is 7.1% by volume, particle size 300 μm or more is 2.0% by volume, particle size 600 μm or more. Was obtained (0.3% by volume).

(Manufacturing Example 5)
The hardwood-derived pulp was reacted at 95 ° C. for 2 hours under the conditions where the pulp concentration was adjusted to 5.5% and the hydrochloric acid concentration was adjusted to 0.15 N. After the reaction was completed, the mixture was neutralized with sodium hydroxide, washed thoroughly with water, and then air-dried under a temperature condition of 60 ° C. for about 1 day. The dried sample was mechanically pulverized using a hammer mill (AP-S type manufactured by Hosokawa Micron) to obtain powdered cellulose E (average particle size 62.1 μm, average degree of polymerization 1221, degree of crystallization 82. 2%, average fiber length 0.34 mm, particle size 100 μm or more is 28.2% by volume, particle size 200 μm or more is 11.1% by volume, particle size 300 μm or more is 4.1% by volume, particle size 600 μm or more. Was 1.1% by volume).

(Manufacturing Example 6)
The hardwood-derived pulp was reacted at 95 ° C. for 2 hours under the conditions where the pulp concentration was adjusted to 5.5% and the hydrochloric acid concentration was adjusted to 1.2N. After the reaction was completed, the mixture was neutralized with sodium hydroxide, washed thoroughly with water, and then air-dried under a temperature condition of 60 ° C. for about 1 day. The dried sample was mechanically pulverized using a hammer mill (AP-S type manufactured by Hosokawa Micron) to obtain powdered cellulose F (average particle size 10.4 μm, average degree of polymerization 158, crystallinity 73. 3%, the average fiber length was 0.14 mm, 2.1% by volume was obtained with a particle size of 100 μm or more, and 0% by volume was obtained with a particle size of 200 μm or more).

Examples and comparative examples are shown below, but unless otherwise specified, it means that the food materials used for these are commercially available ones.

<Example 1>
Of the hamburger formula consisting of 53.1 parts of minced meat, 21.1 parts of onions, 10.5 parts of bread crumbs, 6.3 parts of eggs, 0.8 parts of salt, 5.0 parts of powdered cellulose B, and 3.2 parts of water.
Minced meat, onions, bread crumbs, eggs, salt, and water were mixed with an SK mixer for 3 minutes, then powdered cellulose A was added and mixed well, and 100 g each was formed into an oval shape. This hamburger was cooked in a frying pan over high heat for a total of 2 minutes on both sides, then on low heat, covered and cooked on both sides for a total of 12 minutes to obtain a hamburger.

The obtained hamburger steak (10 g) was tasted and evaluated by 20 panelists, and evaluated according to the following criteria to obtain an average value. The results are shown in Table 1.
◯: The gravy is well preserved and juicy, and the texture is excellent.
X: Poor retention of gravy, dry and inferior texture.

<Example 2>
10.0 parts of strong wheat flour, 6.0 parts of sugar, 2.0 parts of salt, 2.0 parts of milk powder, 1.5 parts of dry yeast, 5.0 parts of shortening, 5.0 parts of powdered cellulose B, 62.0 parts of water Of the bread prescription consisting of parts
Dry yeast, salt and sugar were mixed with strong wheat flour and kneaded well. Mix the shortening and powdered cellulose A while adding water to make the dough into small pieces. Ferment the dough at 30 ° C for 40 minutes. The fermented dough was baked in an oven at 200 ° C. for 30 minutes to obtain bread.

The obtained bread was evaluated for tasting by 20 panelists, and evaluated according to the following criteria to obtain an average value. The results are shown in Table 1.
◯: The dough retains moisture and is moist, and has an excellent texture.
X: The dough is dry and the texture is inferior.

<Example 3>
Of the Kamaboko prescription consisting of 100.0 parts of white fish, 2.0 parts of salt, 3.0 parts of mirin, and 3.0 parts of powdered cellulose B
The white fish was cut into three pieces and the bones, internal organs and skin were removed. I chopped myself and drained it. Powdered cellulose was mixed and ground in a food processor. Salt and mirin were mixed, and after molding, they were left in the refrigerator for one day. The laid one was steamed for 20 minutes and then cooled with cold water to obtain Kamaboko.

The obtained 10 g of Kamaboko was tasted and evaluated by 20 panelists, and evaluated according to the following criteria to obtain an average value. The results are shown in Table 1.
◯: The kamaboko retains moisture and is moist, and has an excellent texture.
×: Kamaboko is dry and has a poor texture.

<Example 4>
Of the fried batter prescription consisting of 95.0 parts of fried chicken powder and 5.0 parts of powdered cellulose B
Powdered cellulose B was mixed with commercially available fried chicken powder. The mixed powder was dissolved in the same amount of water to prepare a batter solution. Then, the chicken was soaked in a batter solution and fried at 170 ° C. for 4 minutes to obtain fried chicken.

The obtained fried chicken was evaluated for tasting by 20 panelists, and evaluated according to the following criteria to obtain an average value. The results are shown in Table 1.
◯: The fried batter is soaked with oil and is well fried and crispy, and has an excellent texture.
×: The fried batter is powdery and has a poor texture.

<Example 5>
Of the sausage formula consisting of 80.0 parts of minced pork, 15.0 parts of onion, 1.0 part of salt, 1.0 part of pepper, and 3.0 parts of powdered cellulose B.
Minced pork and onions were chopped and mixed with salt, pepper and powdered cellulose B. The mixture was wrapped with a spoon and molded into a sausage shape. Then, it was steamed in a steamer for 15 minutes to obtain sausage.

The obtained sausages were tasted and evaluated by 20 panelists, and evaluated according to the following criteria to obtain an average value. The results are shown in Table 1.
◯: Good retention of gravy, juicy, and excellent texture.
X: Poor retention of gravy and poor texture.

<Comparative Examples 1 to 5>
Evaluation was carried out in the same manner as in Examples 1 to 5 except that powdered cellulose was not added in Examples 1 to 5.

<Example 6>
A test cheese was obtained by sprinkling 1.5 parts by weight of powdered cellulose B on 100 parts by weight of cheese. The obtained test cheeses were laminated, a weight of 50 g was further placed on the cheese, and the mixture was allowed to stand for 1 hour, and then the anti-binding property was evaluated according to the following criteria to obtain an average value. The results are shown in Table 2.
◯: Cheese can be easily peeled off from each other and has an excellent effect of preventing binding.
X: Cheeses are bound to each other, and when they are peeled off, the cheese shape is deformed.

<Comparative Example 6>
The evaluation was carried out in the same manner as in Example 6 except that powdered cellulose was not used.

<Example 7>
Of the baked confectionery formula consisting of 80 parts of hot cake mix, 5 parts of sugar, 10 parts of milk, 1 egg, and 5 parts of powdered cellulose A, the hot cake mix, sugar, milk, eggs, and powdered cellulose B were stirred. The dough was poured into a mold and baked in an oven at 180 ° C. for 20 minutes to obtain a panque.

The obtained hot cake was visually observed by 20 panelists, and the baking color was evaluated according to the following criteria to obtain an average value. The results are shown in Table 3.
◯: Firm discoloration occurs before and after baking, and the baking color is excellent.
X: The color does not change much before and after baking, and the color is inferior to the baking color.

<Comparative Example 7>
Evaluation was carried out in the same manner as in Example 7 except that powdered cellulose was not added in Example 7.

<Example 8>
Of the jelly formula consisting of 90.0 parts of tangerine juice (100% fruit juice), 7.0 parts of gelatin, and 3.0 parts of powdered cellulose A,
Mandarin juice (100% fruit juice), gelatin, and powdered cellulose A were stirred. The dough was poured into a mold and chilled in the refrigerator for 1 hour to obtain jelly.

The obtained jelly was tasted and evaluated by 20 panelists, and evaluated according to the following criteria to obtain an average value. The results are shown in Table 4.
◯: Feel the texture of fiber, and the texture increases.
×: No change in texture is felt.

<Example 9>
2 parts by weight of powdered cellulose A was mixed with 98 parts by weight of salmon soboro to obtain a salmon soboro composition.
The obtained salmon soboro composition was tasted and evaluated by 20 panelists, and the texture was evaluated according to the following criteria to obtain an average value.
◯: The texture is increased and the texture becomes plump, and the texture is excellent.
×: No change in tactile sensation is felt.

<Example 10>
2 parts by weight of powdered cellulose A was mixed with 98 parts by weight of wasabi to obtain a wasabi composition. The obtained wasabi composition was tasted and evaluated by 20 panelists, and the texture was evaluated according to the following criteria to obtain an average value.
◯: Feel the texture of fiber, and the texture increases.
×: No change in texture is felt.

<Comparative Examples 8 to 10>
Evaluation was carried out in the same manner as in Examples 8 to 10 except that powdered cellulose was not added in Examples 8 to 10.

<Example 11>
Of the whipped cream formulation consisting of 90.0 parts of whipped cream stock solution, 8.0 parts of sugar, and 2.0 parts of powdered cellulose A, sugar and powdered cellulose A are added to the whipped cream stock solution, and the temperature is adjusted to 10 ° C with a hand mixer for 10 minutes. The whipped cream composition was adjusted by stirring with warmth.
After packing 10 g of the obtained whipped cream composition into a columnar mold having a diameter of 2 cm, the mold is removed, and the mixture is allowed to stand at 25 ° C. for 10 minutes. Obtained.
◯: Maintains a cylindrical shape and has excellent shape retention.
X: The cylindrical shape begins to collapse and the shape retention is inferior.

<Example 12>
Freeze-dried soft serve ice cream powder 50.0 parts by weight, egg white 30.0 parts by weight, sugar 20.0 parts by weight, powdered cellulose A 2.0 parts by weight Sugar and powdered cellulose A were added, and the mixture was stirred with a hand mixer for 10 minutes while adjusting the temperature to 10 ° C., and then cooled at 0 ° C. or lower to obtain a freeze-dried soft serve ice cream composition.
10 g of the obtained freeze-dried soft serve ice cream composition was packed in a columnar mold having a diameter of 2 cm, then the mold was removed, and the mixture was allowed to stand at 25 ° C. for 10 minutes. Got a value.
◯: Maintains a cylindrical shape and has excellent shape retention.
X: The cylindrical shape begins to collapse and the shape retention is inferior.

<Comparative Examples 11-12>
Evaluation was carried out in the same manner as in Examples 11 to 12 except that powdered cellulose was not added in Examples 11 to 12.

<Example 13>
60 parts by mass of potato flakes, 1.5 parts by mass of salt, 1.2 parts by mass of flavor seasoning (product name: Ajinomoto Co., Inc.), 2.5 parts by mass of powdered cellulose C are mixed, and then 60 parts by mass of water is added. While kneading, a potato dough was obtained. The obtained potato dough was formed into a cylindrical shape with a diameter of 7 mm using an extrusion molding machine (model number: DK524; manufactured by Kai Sangyo Co., Ltd.), then frozen at -20 ° C for 3 hours, and then cut to a length of about 7 cm. To obtain a cylindrical molded potato dough. The obtained cylindrically molded potato dough was fried in salad oil at 170 ° C. for 25 seconds to obtain a molded snack (potato snack).
Example 13 The molded snack confectionery was evaluated as follows.

<Evaluation: Cracks during molding>
Ten potato dough (test pieces) molded into a cylindrical shape are arranged on a horizontal plane, both the front surface and the back surface are visually confirmed, and the average value of the number of cracks generated per test piece is evaluated according to the following criteria. bottom.
⊚: The average number of cracks is 0 to 5 ○: The average number of cracks is 5 to 10 ×: The average number of cracks is more than 10.

<Evaluation: Texture>
Twenty skilled panelists were tested to see if they had a chewy texture by a random test method in which the molded potato snacks obtained in the examples and comparative examples were tasted on independent panels, and each panelist. Wrote the results on a scale of 1-10. The higher the score, the more chewy the texture, and the texture was evaluated based on the following average score.
⊚: The average score is 8 to 10, and the texture is crispy.
◯: The average score is 5 to 8, and a crispy texture can be felt.
X: The average score is less than 5, and the crispy texture is light.

<Example 14>
Molded snacks (potato snacks) were obtained in the same manner as in Example 13 except that powdered cellulose D was used.

<Example 15>
Molded snacks (potato snacks) were obtained in the same manner as in Example 13 except that powdered cellulose E was used.

<Comparative Example 13>
Molded snacks (potato snacks) were obtained in the same manner as in Example 13 except that powdered cellulose was not blended.

The molded snack foods of Examples 14 to 15 and Comparative Example 13 were evaluated as follows.
<Evaluation: Cracks during molding>
It was carried out in the same manner as in Example 13.

<Evaluation: Texture>
Twenty skilled panelists were tested to see if they had a chewy texture by a random test method in which the molded potato snacks obtained in the examples and comparative examples were tasted on independent panels, and each panelist. Wrote the results on a scale of 1-10. The higher the score, the more chewy the texture, and the texture was evaluated based on the following average score.
⊚: The average score is 8 to 10, and the texture is excellent.
◯: The average score is 5 to 8, and a chewy texture can be felt.
X: The average score is less than 5, and the texture is light and chewy.

<Evaluation: Hardness>
Twenty skilled panelists sandwiched both ends of the molded potato snacks obtained in the examples and comparative examples with independent panels between the left and right thumbs and index fingers, and squeezed them with force to create a cracked tactile sensation. Resistance) was performed by a random test method, and the hardness was evaluated as follows.
⊚: It will not crack unless force is applied, and there is a strong sense of resistance.
◯: It cracks when force is applied, but there is a feeling of resistance.
×: It cracks with a light force and there is little resistance.

<Example 16>
60 parts by weight of commercially available strong flour, 30 parts by weight of weak flour, 5% of potato starch, 5% of processed starch, 2.5 parts by weight of egg white powder, 2 parts by weight of wheat protein, 3 parts by weight of salt, 1.5 parts by weight of powdered cellulose C , 40.5 parts by weight of kneaded water and 2.5 parts by weight of starch were added and mixed well to prepare a noodle dough. Next, the noodles were stretched with a noodle-making roll to prepare noodle strings according to a predetermined method, steamed at 100 ° C. above, and dried with oil at 130 to 160 ° C. to obtain instant noodles.

<Example 17>
Instant noodles were obtained in the same manner as in Example 16 except that powdered cellulose F was used.

<Comparative Example 14>
Instant noodles were obtained in the same manner as in Example 16 except that powdered cellulose was not used.

<Evaluation>
For the instant noodles obtained in Examples 16 to 17 and Comparative Example 14, the instant noodles (70 g) were put in a container, and boiling water (350 g) was poured to restore the noodles for 3 minutes (rehydrated) to improve the stability and texture of the noodles. evaluated.

<Stability of instant noodles>
The degree of loosening (returning) of noodles in hot water after leaving for 3 minutes was visually evaluated on a scale of 1 to 10 based on the degree of loosening when agitated by 20 skilled panelists using Saibashi. , The average score of 20 people was calculated. The higher the score, the better the loosening of the noodles.
◯: The average score is 7 to 10, and the stability by reconstitution with hot water is good.
Δ: The average score is 4 to 6, and the stability by reconstitution with hot water is recognized.
X: The average score is less than 4, and the stability by reconstitution with hot water is inferior.

<Texture of instant noodles>
A random test method was conducted in which 20 panelists tasted the noodles after leaving them for 3 minutes on an independent panel, and the taste from powderiness, firmness, and hardness was evaluated comprehensively on a scale of 1 to 10, and 20 people evaluated the noodles. The average value was calculated. The higher the score, the better the texture of the noodles.
◯: The average score is 7 to 10, and the texture is good.
Δ: The average score is 4 to 6, and the texture is slightly inferior.
X: The average score is less than 4, and the texture is inferior.

Claims (2)

A food additive that is a water-absorbing aid or an oil-absorbing aid containing powdered cellulose, wherein the powdered cellulose satisfies the following conditions (A1) to (E1), has an average degree of polymerization of 300 to 1500, and has crystals. A food additive that is a water-absorbing aid or an oil-absorbing aid , characterized by having a degree of polymerization of 75 to 90% and an average fiber length of 0.1 to 1.0 mm.
(A1) Average particle size is 30 to 67 μm
(B1) Powdered cellulose having a particle size of 100 μm or more is in the range of 16.0 to 37.0% by volume in the accumulation distribution calculated from the particle size distribution.
(C1) Powdered cellulose having a particle size of 200 μm or more is in the range of 4.0 to 16.0% by volume in the accumulation distribution calculated from the particle size distribution.
(D1) Powdered cellulose having a particle size of 300 μm or more is in the range of 0 to 10.0% by volume or less in the accumulation distribution calculated from the particle size distribution.
(E1) Powdered cellulose having a particle size of 600 μm or more is in the range of 0 to 2.0% by volume or less in the accumulation distribution calculated from the particle size distribution. A food additive that is a binding inhibitor or coloring aid containing powdered cellulose, wherein the powdered cellulose satisfies the following conditions (A2) to (E2) and has an average degree of polymerization of 200 to 1000. A food additive which is an anti-binding agent or a coloring aid, characterized by having a crystallinity of 75 to 90% and an average fiber length of 0.2 to 0.8 mm.
(A2) Average particle size is 26-45 μm
(B2) Powdered cellulose having a particle size of 100 μm or more is in the range of 6.0 to 45.0% by volume in the accumulation distribution calculated from the particle size distribution.
(C2) Powdered cellulose having a particle size of 200 μm or more is in the range of 0.5 to 14.0% by volume in the accumulation distribution calculated from the particle size distribution.
(D2) Powdered cellulose having a particle size of 300 μm or more is in the range of 0 to 10.0% by volume or less in the accumulation distribution calculated from the particle size distribution.
(E2) Powdered cellulose having a particle size of 600 μm or more is in the range of 0 to 1.0% by volume or less in the accumulation distribution calculated from the particle size distribution.