JP6998297B2 - Food composition containing starch - Google Patents

Description

The present invention relates to a starch-containing food composition having improved characteristics during gelation or thickening of starch, capable of suppressing elution of sugar from starch, and having thermal stability.

Conventionally, starch has been used as a thickener or a gelling agent in the production of gel-like or paste-like foods. Further, it is known that a starch subjected to cross-linking such as phosphoric acid cross-linking or adipic acid cross-linking can improve shape retention and hardness in a gel or paste as compared with unprocessed starch. However, as the degree of cross-linking of starch increases, the shape-retaining property and hardness that can be imparted increase, but at the same time, brittleness occurs and the aging rate of starch also increases. Such brittleness and aging cause undesired phenomena such as deterioration of texture and water separation.

On the other hand, it is known that the thickening function and gel forming function of starch can be improved by enzymatically treating the starch granules at a temperature of about 10 ° C. or higher and about 70 ° C. or lower (see Patent Document 1). Further, it is known that by using the enzyme-treated starch thus obtained, a gel-like food having a high elasticity and an excellent texture can be obtained. The enzyme-treated starch disclosed in Patent Document 1 can be used to produce gel-like foods having excellent hardness, shape retention, elasticity, etc. by using the enzyme-treated starch without using chemical modification or by using it in combination with chemical modification or physical treatment. It has been realized and is bringing beneficial technological advances to the food industry.

However, conventionally, in gel-like or paste-like foods using starch that has not been chemically or enzyme-treated, sufficient studies have been made on techniques that can improve the characteristics of starch during gelation or thickening. The current situation is that there is no such thing.

In recent years, in the distribution form through supermarkets and convenience stores, gel-like foods (noodles, buns, etc.) containing starch should be distributed as they are or in a state where they can be eaten by simple heating after the starch is gelatinized. However, such gel-like foods have a drawback that the foods are bound to each other at the distribution stage. Therefore, gel-like foods that are distributed in a pregelatinized state of starch are required to suppress the binding of foods to each other.

Further, a paste-like food containing starch (for example, flower paste) has a drawback that it has poor thermal stability and cannot maintain a stable appearance when heated. Therefore, it is also desired to develop a technique for making a paste-like food containing starch heat resistant.

International Publication No. 2011/21372

An object of the present invention is to improve the characteristics (effect of imparting hardness, elasticity or shape retention) at the time of gelation or thickening of starch in a food composition containing starch, and further to elute sugar from starch. It is to provide a technology that can be suppressed and has thermal stability.

As a result of diligent studies to solve the above problems, the present inventor has found that a food composition containing cellulose complexed with starch and polysaccharides (excluding cellulose) has hardness, elasticity, or retention. It has been found that the shape is improved and the characteristics of starch during gelation or thickening are improved. The present inventor has also found that the food composition can also suppress the elution of sugar from starch. Furthermore, the present inventor has also found that the food composition has excellent thermal stability and can maintain a stable appearance shape even by heating. The present invention has been completed by further studies based on these findings.

That is, the present invention provides the inventions of the following aspects.
Item 1. A food composition comprising starch and cellulose complexed with polysaccharides (excluding cellulose).
Item 2. Item 2. The food composition according to Item 1, wherein the cellulose is at least one selected from the group consisting of crystalline cellulose, fermented cellulose, and cellulose nanofibers.
Item 3. Item 2. The food composition according to Item 1 or 2, wherein the polysaccharide complexing the cellulose is at least one selected from the group consisting of xanthan gum, carboxylmethyl cellulose, dextrin, kalaya gum, and guar gum.
Item 4. Item 6. The food composition according to any one of Items 1 to 3, which comprises at least xanthan gum as the polysaccharide complexing the cellulose.
Item 5. Item 2. The food according to any one of Items 1 to 4, wherein the weight ratio of starch complexed with the polysaccharide: cellulose (excluding cellulose) is 99.9: 0.1 to 80:20. Composition.
Item 6. Item 6. The food composition according to any one of Items 1 to 5, which contains 0.0001 to 19% by weight of cellulose complexed with the polysaccharide (excluding cellulose).
Item 7. Item 6. The food composition according to any one of Items 1 to 6, which is in the form of a gel or a paste.

According to the food composition of the present invention, the characteristics of starch during gelation or thickening (characteristics that impart hardness, elasticity or shape retention) are improved, and the starch is subjected to chemical treatment or enzyme treatment. Even if the starch is not used, it can impart excellent hardness, elasticity or shape retention and exhibit an excellent texture. Further, the food composition of the present invention also has excellent storage stability, and can stably maintain excellent hardness, elasticity or shape retention for a long period of time. Further, in the gel-like food using the food composition of the present invention, binding and stickiness between the foods can be suppressed, and the food can be distributed in an easy-to-eat state. Further, one aspect of the food composition of the present invention has thermal stability, and the appearance shape can be stably maintained even by heating.

It is a photograph which observed the appearance before and after the heat treatment of the flower paste of Example 21 and Comparative Example 14 in Test Example 7.

In the present specification, "elasticity" is a physical property brought about by the gel strength of a gel-like food, and is an index of the magnitude of resistance to teeth when chewed. "Shape retention" is a shape-retaining characteristic of pasty foods, and is an index of the magnitude of resistance when crushed with the tongue and upper jaw.

The food composition of the present invention is characterized by containing starch and cellulose complexed with polysaccharides (excluding cellulose) (hereinafter, may be referred to as complexed cellulose). Hereinafter, the food composition of the present invention will be described in detail.

[starch]
In the food composition of the present invention, the starch functions as a gelling agent or a thickener and serves to make the food composition into a gel or a paste.

The type of starch used in the food composition of the present invention is not particularly limited, and is, for example, wheat starch, tapioca starch, rice starch, glutinous rice starch, corn starch, waxy corn starch, sago starch, horse bell starch, and green bean starch. , Sweet potato starch, Waxie horse belly starch, Waxita pioka starch and the like.

Further, the starch used in the food composition of the present invention may be unprocessed starch, or may be modified starch that has been processed by chemical treatment, physical treatment, enzyme treatment or the like. good. Conventionally, it is known that the hardness, elasticity or shape retention to be imparted can be improved by using modified starch, but such gelation is achieved by using modified starch in the present invention. It becomes possible to further improve the characteristics at the time of time or thickening.

The type of processed starch that has been chemically treated is not particularly limited, and is, for example, phosphoric acid cross-linked starch, acetate starch, acetylated phosphoric acid cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch, and octenyl succinic acid. Examples thereof include starch sodium starch, oxidized starch, acetylated oxidized starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, and sodium starch glycolate.

The type of modified starch that has been physically treated is not particularly limited, and examples thereof include wet heat-treated starch, heat-suppressed starch, hot water-treated starch, acid-treated starch, bleached starch, and pregelatinized starch. ..

The wet heat-treated starch is a modified starch obtained by heat-treating the starch in a low water content that does not gelatinize the starch. As the "low water content state that does not gelatinize starch", specifically, the water content is about 50% by weight or less, preferably about 5 to 30% by weight or less, more preferably about 5 to 25% by weight, and further. It is preferably about 5 to 20% by weight. The method for producing the wet-heat-treated starch is not particularly limited, and examples thereof include a method in which the starch is heated at about 90 to 125 ° C. for about 0.5 to 20 hours after adjusting the water content of the starch to the above-mentioned range. Further, it is preferable that the heating is performed in a closed container under a condition of a relative humidity of about 100%. The higher the water content in the production of the wet heat-treated starch, the higher the heating temperature and the longer the heating time, the more the wet heat-treated starch can be obtained, in which swelling is more suppressed.

The heat-suppressed starch is a modified starch in which the crystal structure of the starch granules is strengthened by dry heat-treating the starch granules dried to extremely low water content. The "starch granules dried to extremely low moisture content" specifically include a starch granules having a moisture content of less than 1%, preferably about 0%. The method for obtaining "starch grains dried to extremely low water content" is not particularly limited, but for example, after adjusting the pH of the starch grains to 7.0 or more, preferably 7.0 to 10.5, the water content is adjusted. A method of dehydrating to the above-mentioned range can be mentioned. Dehydration may be thermal dehydration or non-thermal dehydration. The conditions for the dry heat treatment are also not particularly limited, and examples thereof include about 3 to 20 hours at about 100 to 200 ° C. The degree of suppression of swelling in the heat-suppressed starch depends on the pH, heating temperature, and heating time of the starch granules during the dry heat treatment. The higher the pH, the higher the heat treatment temperature, and the longer the heat treatment time. , It is possible to obtain a heat-suppressed treated starch in which swelling is more suppressed.

The hot water-treated starch is a modified starch obtained by heat-treating the starch at a temperature that does not gelatinize the starch in a state of being dispersed in water. The method for producing the hot water-treated starch is not particularly limited, but for example, in a state where the starch is dispersed in water at a concentration of 1 to 50% by weight, gelatinization of each starch is started in a temperature range of about 30 to 70 ° C. A method of setting the temperature below the temperature and heating (hot water treatment) for about 1 to 48 hours can be mentioned.

The acid-treated starch is a modified starch obtained by treating the starch with an acid such as hydrochloric acid or sulfuric acid. The method for producing the acid-treated starch is not particularly limited, but for example, the starch is dispersed in water at a concentration of 1 to 50% by weight in an acidic aqueous solution in which an acid is added to adjust the pH to about 3 or less. In this state, a method of setting the gelatinization start temperature of each starch within a temperature range of about 20 to 70 ° C. or lower and incubating for about 1 to 168 hours can be mentioned.

Bleached starch is modified starch obtained by treating the starch with an oxidizing agent such as sodium hypochlorite. Regarding the method for producing bleached starch, for example, 100 to 1000 ppm of an aqueous solution of sodium hypochlorite (when the amount of effective chlorine is 10%) is added to the starch, and 1 to 50 weight of the starch is added to the aqueous solution having a pH of 8 to 12. A method of incubating for about 0.1 to 6 hours by setting the gelatinization start temperature of each starch within a temperature range of about 20 to 70 ° C. in a state of being dispersed in water at a concentration of% is mentioned. Prepared so that the carbonyl group is 0.1% or less to distinguish it from starch).

The pregelatinized starch is a modified starch obtained by heating the starch at a gelatinization start temperature or higher in a state of being dispersed in water and drying the starch. Examples of the method for producing pregelatinized starch include a method in which starch is dispersed in water at a concentration of 1 to 80% by weight and then heated at a temperature of 50 ° C. to 200 ° C. or lower to be semi-gelatinized or gelatinized and dried. Be done. The heating method is not particularly limited, but in the case of general industrial production, for example, a method of continuous production with a drum dryer or an extruder can be mentioned. When a drum dryer or extruder is used, it is heated at a high temperature, so that a drying step is generally not required. Further, the semi-gelatinized or gelatinized starch may be dried by, for example, blast drying, spray drying, foods drying or the like.

The type of processed starch subjected to the enzyme treatment is not particularly limited, but for example, starch decomposition such as α-amylase, β-amylase, amyloglucosidase, amyloglucosidase, isoamylase, α-glucosidase, cyclodextrin lucanotransferase and the like. Examples thereof include processed starch in which a part of starch is hydrolyzed by an enzyme.

The modified starch used in the food composition of the present invention may be one of the above-mentioned chemical treatments, physical treatments, enzyme treatments and the like, and may be subjected to one of these treatments. Among the treatments, two or more kinds of treatments may be combined and applied.

In the food composition of the present invention, as starch, one of unprocessed starch and modified starch may be used alone, or two or more of these may be used in combination.

Among the starches, those in which the breaking stress measured under the following measurement conditions is preferably 500 g or less, preferably 10 to 400 g, from the viewpoint of further effectively improving the characteristics at the time of gelation or thickening. Is more preferable, and those weighing 20 to 300 g are particularly preferable.
<Measurement method of breaking stress>
20 parts by weight of starch is suspended in 80 parts by weight of water, and the mixture is stirred and filled in a casing having a folding width of 45 mm. Then, the temperature is raised from 40 ° C. to 90 ° C. over 1 hour, and the temperature is maintained at 90 ° C. for 30 minutes. Then, it is allowed to stand at 4 degreeC for 16 hours. Then, the sample left at 25 ° C. for 4 hours and returned to room temperature is used as an analysis sample. Using a rheometer, determine the breaking stress of the analytical sample at 25 ° C under the following measurement conditions.
Measurement conditions for breaking stress using a rheometer
Sample table height: 25 mm
Adapter: Viscous ball Φ5 (diameter 5 mm, area 19.635 mm ² )
Sample movement speed: 6 cm / min

From the viewpoint of further effectively improving the characteristics at the time of gelation or thickening, suitable specific examples of the starch include raw tapioca starch, processed tapioca starch, unprocessed horse bell starch, processed horse bell starch, and raw waxy. Corn starch, processed waxy corn starch; more preferably raw tapioca starch, phosphate cross-linked tapioca starch (phosphate-crosslinked starch derived from tapioca), acetylated phosphate-crosslinked tapioca starch (phosphate-crosslinked acetate starch derived from tapioca), octenyl succi oxide tapioca. Starch (sodium octenyl succinate starch derived from tapioca), acetylated phosphate cross-linked enzyme-treated tapioca starch (enzyme-treated acetylated phosphoric acid cross-linked starch derived from tapioca), acetylated tapioca starch (starch acetate derived from tapioca), hydroxypropylated phosphorus Examples thereof include acid-crosslinked starch (hydroxypropylated phosphate-crosslinked starch derived from tapioca), unprocessed horse bell starch, and unprocessed waxy corn starch.

In the food composition of the present invention, the starch content may be appropriately set according to the form and the like of the food composition, and is, for example, 0.1 to 95% by weight, preferably 0.5 to 90% by weight. %. More specifically, when the food composition of the present invention is in the form of a gel, the starch content in the food composition is 0.5 to 95% by weight, preferably 1 to 90% by weight, still more preferably 2. ~ 85% by weight is mentioned. When the food composition of the present invention is in the form of a paste, the starch content in the food composition is 0.1 to 20% by weight, preferably 0.3 to 15% by weight, and more preferably 0.5. ~ 10% by weight can be mentioned.

[Composite Cellulose]
In the food composition of the present invention, the complexed cellulose plays a role of improving the hardness, elasticity or shape retention imparted by the starch by coexisting with the starch. Furthermore, the complex cellulose coexisting with starch also plays a role of suppressing the liberation and elution of sugar from the starch. Further, when the food composition is in the form of a gel, the complexed cellulose also exerts an action of suppressing binding and stickiness between foods. In addition, the complex cellulose coexisting with starch also plays a role of enhancing thermal stability. For example, when the food composition of the present invention is in the form of a paste, the appearance shape is kept stable even by heating. Contribute to.

The complexed cellulose is a complex in which the polysaccharide is attached to the surface of the cellulose by hydrogen bond, ionic bond, and / or hydrophobic bond, and is a known substance.

As the composite cellulose, one that has not been chemically treated is used. The type of cellulose constituting the composite cellulose is not particularly limited as long as it is not chemically treated, and examples thereof include crystalline cellulose, fermented cellulose, and cellulose nanofibers.

The crystalline cellulose is a purified cellulose crystalline portion obtained by removing the amorphous portion in the pulp fiber. Fermented cellulose is cellulose produced by cellulose-producing bacteria such as Acetobacter, Pseudomonas, and Agrobacterium. Further, the cellulose nanofiber is a fibrous cellulose having a nano-sized fiber diameter.

The type of cellulose that has been chemically treated is not particularly limited, and examples thereof include carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropylmethyl cellulose, and acetyl cellulose.

From the viewpoint of further improving the shape-retaining property and the aging suppressing effect of starch, crystalline cellulose and fermented cellulose are preferably mentioned as the cellulose constituting the composite cellulose.

In the complexed cellulose, the cellulose may be composed of one kind alone or a combination of two or more kinds.

In the complexed cellulose, the type of polysaccharide (other than cellulose) to be complexed with cellulose is not particularly limited, but for example, xanthan gum, carrageenan, guagam, arabic gum, tara gum, carboxylmethylcellulose, hydroxypropylcellulose, sodium alginate. , Carrageenan, pectin, dextrin, malt dextrin and the like. These polysaccharides may be used alone for conjugation with cellulose, or may be used in combination of two or more for conjugation with cellulose.

Among the complexed celluloses, from the viewpoint of more effectively improving the shape-retaining property and the aging-suppressing effect of starch, it is preferably compounded with xanthan gum, carboxylmethyl cellulose, dextrin, karaya gum, guar gum, and more preferably at least xanthan gum. Complex cellulose is mentioned.

The ratio of the cellulose constituting the complex cellulose to the polysaccharide (other than cellulose) is not particularly limited, but for example, 1 to 2000 parts by weight, preferably 5 parts by weight of the polysaccharide (other than cellulose) per 100 parts by weight of the cellulose. It is about 1500 parts by weight, more preferably 10 to 1000 parts by weight.

As a method for producing the composite cellulose, a known method described in JP-A-9-121787 or the like may be followed. Specifically, as a method for producing a composite cellulose, there is a method in which a cellulose gel is immersed in a solution of a polysaccharide (other than cellulose) and the polysaccharide (other than cellulose) is impregnated into the cellulose gel to be composited. Be done. When fermented cellulose is used as cellulose, it is complexed by adding polysaccharides (other than cellulose) to the medium when culturing cellulose-producing bacteria to produce fermented cellulose. You can also get cellulose here.

The complexed cellulose is commercially available as Sun Artist PN, Sun Artist PG (manufactured by Saneigen FFI Co., Ltd.), Viva Pure MCG500F (manufactured by Rettenmeier Co., Ltd.), etc., and is commercially available in the present invention. You may use the one obtained from the target.

In the food composition of the present invention, the ratio of starch to complexed cellulose is not particularly limited, but for example, starch: complexed cellulose has a weight ratio of 99.9: 0.1 to 80:20, preferably 99. .5: 0.5 to 85:15, more preferably 99: 1 to 90:10.

In the food composition of the present invention, the content of the complex cellulose may be appropriately set according to the form of the food composition, the ratio of the starch to the complex cellulose, and the like, and may be appropriately set, for example, from 0.0001 to 0.0001. 19% by weight, preferably 0.0005 to 18% by weight. More specifically, when the food composition of the present invention is in the form of a gel, the content of the complex cellulose in the food composition is 0.0005 to 19% by weight, preferably 0.001 to 18% by weight. More preferably, 0.002 to 17% by weight is mentioned. When the food composition of the present invention is in the form of a paste, the content of the complex cellulose in the food composition is 0.0001 to 4% by weight, preferably 0.0003 to 3% by weight, and more preferably 0. 0005 to 2% by weight.

In the food composition of the present invention, the starch content may be appropriately set according to the form of the food composition, the ratio of the starch to the composite cellulose, and the like, and is, for example, 0.1 to 95 weight. %, preferably 0.5 to 90% by weight. More specifically, when the food composition of the present invention is in the form of a gel, the starch content in the food composition is 0.5 to 95% by weight, preferably 1 to 90% by weight, still more preferably 2. ~ 85% by weight is mentioned. When the food composition of the present invention is in the form of a paste, the starch content in the food composition is 0.1 to 20% by weight, preferably 0.3 to 15% by weight, and more preferably 0.5. ~ 10% by weight can be mentioned.

[form]
The food composition of the present invention is preferably in the form of a gel or a paste because the starch acts as a gelling agent or a thickener and can exhibit excellent shape-retaining properties. When the food composition of the present invention is a gel-like food, it can have good hardness and elasticity. Further, when the food composition of the present invention is a paste-like food, it can have excellent shape retention.

The type of gel-like food is not particularly limited, but for example, confectionery such as jelly, mousse, pudding, yogurt, mizumanju, waste rice cake, and udon; udon, buckwheat, cold wheat, somen, Chinese soba, pasta, spaghetti, and macaroni. Noodles such as: Kamaboko, fish sausage, fish ham, fish meat ground meat, chikuwa, udon noodles, fish paste products such as Satsuma-age, etc. Also, confectioneries such as biscuits, cookies, crackers, okaki, roasted rice cakes, and puffed snacks; bakeries such as bread, cookies, biscuits, pizza dough, pie dough, ice cream corn cups, monaca skins, cream puff skins; sponges. Western confectioneries such as cakes, chiffon cakes, castella, madeleine, finanche, pound cakes, and roll cakes also contain gels whose water content has been reduced by baking, etc., once gels are formed during the manufacturing process. Included in cakes.

When the food composition of the present invention is in the form of a gel, it is possible to suppress the elution of sugar liberated from starch in addition to the excellent properties at the time of gelling, which are excellent in hardness and elasticity. Further, when the food composition of the present invention is in the form of a gel, it is possible to suppress the binding between foods and the stickiness of foods. Therefore, for example, when the food composition of the present invention is a Japanese confectionery such as warabimochi, mizu manju, and kuzumochi, even if a plurality of them are put together in a container in contact with each other, they are separated one by one. It will be easier to eat. Further, for example, when the food composition of the present invention is noodles distributed in a state where starch is gelatinized, the noodles can be easily loosened at the time of eating.

The type of pasty food is not particularly limited, but for example, creams such as custard cream, whipped cream, and sour cream; frozen desserts such as soft cream; meat sauce, white sauce, demiglas sauce, sesame sauce, and mitarashi dumpling sauce. Sauces and sauces such as; flower paste, plant (vegetables, potatoes, fruits, etc.) paste, cheese paste, liquid food, baby food, etc. may be mentioned.

Among pasty foods, those that retain a certain form (for example, creams, flower pastes, etc.) often change their appearance shape by heating in the prior art, but in the present invention, they have thermal stability and are heated. It is also possible to maintain a stable appearance shape. In view of such effects of the present invention, as a preferred embodiment of the food composition of the present invention, paste-like foods (for example, creams, flowers) which are required to maintain a stable shape even when exposed to heat. Paste etc.).

[Production method]
The food composition of the present invention can be produced by mixing starch and complexed cellulose with food raw materials according to the food form and subjecting them to a process according to the food form. The method for producing the food composition of the present invention is not particularly limited, but as a preferred embodiment, (1) gelatinization in which a mixture of starch, complexed cellulose, and water is heated to a temperature at which starch is gelatinized. Examples thereof include a step and (2) a manufacturing method including a cooling step of cooling a mixture in which starch is gelatinized to form a gel or a paste. When the food composition of the present invention contains a food material other than starch and composite cellulose, it is before the gelatinization step, during the gelatinization step, after the gelatinization step, before the cooling step, and after the cooling step. The food raw material may be added at at least one timing selected from the above.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

The complexed celluloses 1 to 3 used in the examples shown below are as follows.
Complex Cellulose 1
・ Viva Pure MCG500F (manufactured by Lettenmeier)
-In the complexed cellulose 1, crystalline cellulose is composited with xanthan gum.
-In the complex cellulose 1, 85% by weight of crystalline cellulose and 15% by weight of xanthan gum are contained.
Complex Cellulose 2
・ Theoras RC-N30 (manufactured by Asahi Kasei Chemicals Co., Ltd.)
-In the complexed cellulose 2, crystalline cellulose is compounded with xanthan gum and dextrin.
-The complex cellulose 2 contains 75% by weight of crystalline cellulose, 5% by weight of xanthan gum, and 20% by weight of dextrin.
Complex Cellulose 3
・ Sun Artist PN (manufactured by Saneigen FFI Co., Ltd.)
Fermented cellulose is complexed with xanthan gum, carboxymethyl cellulose and dextrin in the complexed cellulose 3.
-The complex cellulose 3 contains 18.3% by weight of fermented cellulose, 12.1% by weight of xanthan gum, 6.2% by weight of carboxymethyl cellulose, and 63.4% by weight of dextrin.

Test Example 1: Evaluation of gel physical properties (1)
1. 1. Preparation of gel Each raw material was suspended in water and stirred so as to have the composition shown in Tables 1 and 2, and this was filled in a clehalon casing having a folding width of 45 mm. Then, the temperature was raised from 40 ° C. to 90 ° C. over 1 hour, and the temperature was maintained at 90 ° C. for 30 minutes. Then, it was allowed to stand in the refrigerator (4 ° C.) for 16 hours. Then, it was left at room temperature (about 25 ° C.) for 4 hours to return to room temperature, and used as an analysis sample.

2. 2. Measurement of breaking stress and breaking distance The breaking stress and breaking distance of each of the obtained gels (analytical samples) were measured using a rheometer (RT-2010J-CW) manufactured by Leotech. As for the measurement conditions of the rheometer, a breaking test was carried out as a test item. The height of the sample was 25 mm, and the moving speed (breaking speed) of the sample was measured at 6 cm / min using an adapter of a viscous ball Φ5 (diameter 5 mm, area 19.635 mm ² ). Further, the ratio (%) of the breaking stress of each gel when the breaking stress of each gel produced by starch alone was set to 100% was calculated as the breaking stress change rate. Then, the product of the breaking stress and the breaking distance was defined as the gel strength (g · cm), and the ratio (%) of the gel strength of each gel when the gel strength of each gel was 100% was calculated as the gel strength change rate. ..

3. 3. Results The results obtained are shown in Tables 1 and 2. As a result, in the gel containing cellulose and / or xanthan gum together with starch, the breaking stress was lower than in the case of starch alone. On the other hand, in the gel containing the complex cellulose together with the starch, the breaking stress and the gel strength were improved as compared with the case of the starch alone. From the above results, it was clarified that the composite cellulose can impart hardness and elasticity to the gel containing starch.

Test Example 2: Evaluation of gel physical properties (2)
1. 1. Preparation of gel Each raw material was suspended in water and stirred so as to have the composition shown in Table 3, and this was filled in a clehalon casing having a folding width of 45 mm. Then, the temperature was raised from 40 ° C. to 90 ° C. over 1 hour, and the temperature was maintained at 90 ° C. for 30 minutes. Then, it was allowed to stand in the refrigerator (4 ° C.) for 16 hours. Then, it was left at room temperature (about 25 ° C.) for 4 hours to return to room temperature, and used as an analysis sample.

2. 2. Measurement of breaking stress and breaking distance The stress of each gel (analytical sample) obtained was measured using a texture analyzer (TA. XT. PLUS) manufactured by Stable Micro Systems. The measurement conditions were that the height of the sample was 25 mm, and the moving speed (breaking speed) of the sample was measured at 1 cm / sec using an adapter of a viscous ball Φ5 (diameter 5 mm, area 19.635 mm ² ). Since the gel did not break in the analysis sample used in this test in the measurement using a rheometer, the stress at a strain rate of 60% (when the moving distance of the adapter used moved by 15 mm) was determined. Further, when the stress at a strain rate of 60% of each gel produced by starch alone was set to 100%, the stress ratio (%) at a strain rate of 60% of each gel was calculated as the stress change rate.

3. 3. Results The results obtained are shown in Table 3. From this result, it was confirmed that the complexed cellulose can impart elasticity to the gel containing starch.

Test Example 3: Evaluation of Changes in Gel Physical Properties over Time The stability of the gels of Examples 4 to 10 and Comparative Examples 6 to 7 over time was evaluated. Specifically, at the time of gel production, the breaking stress of the gel was measured when it was heated at 90 ° C. for 30 minutes and then left in a refrigerator (4 ° C.) for 16 hours and for 1 week. rice field. The measurement conditions of the breaking stress were the same as those of Test Example 1, and the change with time (g / day) of the breaking stress was calculated according to the following calculation formula.

The obtained results are shown in Table 4. Normally, gels formed using starch tend to show a tendency for the change in breaking stress to increase with time as the breaking stress increases, but gels containing complex cellulose together with starch tend to have a larger change over time than gels containing starch alone. Therefore, although the breaking stress was increased, the change with time of the breaking stress was the same or decreased. That is, from this result, it was clarified that the gel containing starch and the complexed cellulose has a remarkable property that the hardness can be imparted with little or no change in the physical properties of the gel with time.

Test Example 4: Evaluation of the effect of suppressing the elution of sugar from the gel
1. 1. Preparation of gel Each raw material was suspended in water and stirred so as to have the composition shown in Tables 5 and 6, and this was filled in a clehalon casing having a folding width of 45 mm. Then, the temperature was raised from 40 ° C. to 90 ° C. over 1 hour, and the temperature was maintained at 90 ° C. for 30 minutes. Then, it was allowed to stand in the refrigerator (4 ° C.) for 16 hours. Then, it was left at room temperature (about 25 ° C.) for 4 hours to return to room temperature, and used as an analysis sample.

2. 2. Measurement of sugar elution rate Each gel was cut into diced pieces with a side of 0.5 cm and three pieces were placed in a 50 ml tube. The gel weight placed in the tube was measured, and water was added so that the total weight was 10 times the gel weight. Then, after heat-treating at 80 ° C. for 1 hour, the mixture was cooled to room temperature, centrifuged (5000 g, 10 minutes), and the supernatant was recovered. The recovered supernatant was diluted 5 times with water, and the amount of eluted sugar was measured by the phenol-sulfuric acid method. The ratio (%) of the amount of eluted sugar in each gel when the amount of eluted sugar in each gel produced by starch alone was 100% was calculated as the eluted sugar ratio.

3. 3. Results The results obtained are shown in Tables 5 and 6. From this result, it was confirmed that the amount of sugar liberated from the starch and eluted by containing the complexed cellulose in the gel containing starch can be reduced.

Test Example 5: Preparation and evaluation of cooked noodles (chilled / chilled Chinese noodles)
1. 1. Preparation of Cooked Noodles (Chilled / Chilled Chinese Noodles) Cooked noodles (chilled / chilled Chinese noodles) having the composition shown in Table 7 were produced. Specifically, first, raw materials other than water were put into a mixer, then water was added and mixed under reduced pressure (-700 mmHg) to prepare a dough. Next, the dough was put together and aged for 30 minutes, and then the final noodle thickness was set to 1.6 mm for compounding and rolling using a raw noodle machine, and then the noodle thickness was 1.6 mm and the noodle length was 28 cm. It was cut out so that it would be, and processed into noodle strings. Then, 150 g of each noodle string was weighed and boiled in a boiling bath for 3 minutes and 20 seconds. Then, after cooling with tap water (twice in 30 seconds), it was cooled with ice water for 60 seconds. Subsequently, after draining the water well, the weight was measured in order to measure the yield rate at the time of boiling, and then the mixture was stored in a refrigerator (4 ° C.).

2. 2. Yield evaluation In the production of noodles, the yields were compared between Example 19 and Comparative Example 12. The yield (%) was calculated according to the following formula.

The yield of the noodles of Example 19 was 187%, whereas the yield of the noodles of Comparative Example 12 was 173%. In Example 19, the yield rate at the time of boiling was higher than that of Comparative Example 12. Was improved by more than 10%.

3. 3. Evaluation by tasting test One day after storage in the refrigerator, chilled Chinese noodles were prepared using the obtained noodles, and the loosening, smoothness, surface hardness, elasticity, and stickiness were evaluated by the following criteria by the tasting test. .. <Criteria for unraveling stickiness>
After sprinkling the soup, the ease of loosening the noodles with a chopstick was scored according to the following criteria.
5 points: It is easier to loosen than Comparative Example 12.
4 points: It is a little easier to loosen than Comparative Example 12.
3 points: Same as Comparative Example 12.
2 points: Slightly less likely to loosen than Comparative Example 12.
1 point: It is harder to unravel than Comparative Example 12.
<Criteria for smoothness>
The resistance felt on the lips when sipping noodles (roughness on the surface of the noodle strings) was scored according to the following criteria.
5 points: Smoother and less resistant than Comparative Example 12.
4 points: Slightly smoother and less resistant than Comparative Example 12.
3 points: Same as Comparative Example 12.
2 points: Compared to Comparative Example 12, I feel a little rough resistance.
1 point: I feel a rough resistance compared to Comparative Example 12.
<Criteria for surface hardness>
The hardness when the teeth hit the surface of the noodles was scored according to the following criteria.
5 points: Harder than Comparative Example 12.
4 points: Slightly harder than Comparative Example 12.
3 points: Same as Comparative Example 12.
2 points: Slightly softer than Comparative Example 12.
1 point: Softer than Comparative Example 12.
<Criteria for elasticity>
The degree of resistance to teeth when chewed was scored according to the following criteria.
5 points: Larger than Comparative Example 12.
4 points: Slightly larger than Comparative Example 12.
3 points: Same as Comparative Example 12.
2 points: Slightly smaller than Comparative Example 12.
1 point: Smaller than Comparative Example 12.
<Criteria for stickiness>
The difficulty of cutting when the noodles were chewed was scored according to the following criteria.
5 points: It is harder to cut than Comparative Example 12.
4 points: Slightly harder to cut than Comparative Example 12.
3 points: Same as Comparative Example 12.
2 points: Slightly easier to cut than Comparative Example 12.
1 point: It is easier to cut than Comparative Example 12.

The results obtained are shown in Table 8. The noodles of Example 19 had appropriate hardness, elasticity, stickiness, and smoothness, and had a very good texture. Further, in the noodles of Example 19, the noodles were less bound to each other, were easily loosened, and were easy to eat.

Test Example 6: Preparation and evaluation of mizu manju
1. 1. Preparation of mizu manju A mizu manju having the composition shown in Table 9 was produced. Specifically, first, the raw materials shown in Table 9 were added to a cooking machine (KR Mini; manufactured by Kajiwara Co., Ltd.) and heated and stirred at 120 ° C. for about 40 minutes until the brix reached 55 to obtain a dough. After cooling the dough to 50 ° C., the bean paste was wrapped using a bean paste machine (CN001; manufactured by Leon Automatic Machinery Co., Ltd.), and the dough was quickly frozen and stored at −80 ° C.

2. 2. Evaluation by tasting test After naturally thawing the obtained mizu manju, a tasting test was conducted to make the surface sticky, elastic, and so on.
And elasticity were evaluated according to the following criteria.
<Criteria for determining surface stickiness>
The degree of sticking to the hand when touching the surface was scored according to the following criteria.
5 points: Does not stick as compared with Comparative Example 13.
4 points: It does not stick to each other as compared with Comparative Example 13.
3 points: Same as Comparative Example 13.
2 points: It is a little easier to stick than Comparative Example 13.
1 point: It is easier to stick than Comparative Example 13.
<Criteria for determining hardness>
The elasticity when the tooth hits was scored according to the following criteria.
5 points: Softer than Comparative Example 13.
4 points: Slightly softer than Comparative Example 13.
3 points: Same as Comparative Example 13.
2 points: Slightly harder than Comparative Example 13.
1 point: Harder than Comparative Example 13.
<Criteria for elasticity>
The magnitude of resistance to teeth when chewed was scored according to the following criteria.
5 points: Smaller than Comparative Example 13.
4 points: Slightly smaller than Comparative Example 13.
3 points: Same as Comparative Example 13.
2 points: Slightly larger than Comparative Example 13.
1 point: Larger than Comparative Example 13.

The results obtained are shown in Table 10. The mizu manju of Example 20 had improved hardness and elasticity as compared with Comparative Example 13, and had a good texture. Further, in the water buns of Example 20, the stickiness of the dough was reduced as compared with Comparative Example 10, and the ball separation (separation of the stuck buns) was very good.

3. 3. Evaluation of manufacturing efficiency When the manufacturing efficiencies of the mizu manju of Example 20 and Comparative Example 13 were compared, in Example 20, the dough separation from the cooking machine and the bean paste machine was improved as compared with Comparative Example 13. In the case of Example 20, an improvement in manufacturing efficiency was also observed. It is considered that this improvement in manufacturing efficiency is due to the fact that the stickiness of the surface could be suppressed in Example 20.

Test Example 7: Preparation and evaluation of flower paste
1. 1. Preparation of Flower Paste A flower paste having the composition shown in Table 11 was produced. Specifically, first, the raw materials shown in Table 11 were mixed and then stirred (homogenized: 7000 rpm, mixer 50 rpm, 5 minutes). Then, stirring was performed while heating until the temperature reached 90 ° C. (homogenization: 800 rpm, mixer 50 rpm), and when the temperature reached 90 ° C., the mixture was cooled to obtain a flower paste.

2. 2. Evaluation by tasting test The obtained flower paste was subjected to a tasting test, and the shape retention, smoothness, non-stickiness, and melting in the mouth were evaluated according to the following criteria.
<Criteria for shape retention>
The magnitude of resistance when crushing with the tongue and upper jaw was scored according to the following criteria.
5 points: Larger than Comparative Example 14.
4 points: Slightly larger than Comparative Example 14.
3 points: Same as Comparative Example 14.
2 points: Slightly smaller than Comparative Example 14.
1 point: Smaller than Comparative Example 14.
<Criteria for smoothness>
The texture of the tongue when crushed with the tongue and upper jaw was scored according to the following criteria.
5 points: Smoother than Comparative Example 14.
4 points: Slightly smoother than Comparative Example 14.
3 points: Same as Comparative Example 14.
2 points: Slightly rougher than Comparative Example 14.
1 point: Rougher than Comparative Example 14.
<Criteria for non-stickiness>
The degree of clinging to the upper jaw and teeth was scored according to the following criteria.
5 points: Smaller (not sticky) than Comparative Example 14.
4 points: Slightly smaller (not sticky) than Comparative Example 14.
3 points: Same as Comparative Example 14.
2 points: Slightly larger (sticky) than Comparative Example 14.
1 point: Larger (sticky) than Comparative Example 14.
<Criteria for melting mouth>
The time remaining in the mouth was scored according to the following criteria.
5 points: The time is shorter than that of Comparative Example 14 (good mouthfeel).
4 points: The time is slightly shorter than that of Comparative Example 14 (good mouthfeel).
3 points: Same as Comparative Example 14.
2 points: Slightly longer time than Comparative Example 14 (bad mouthfeel).
1 point: The time is longer than that of Comparative Example 14 (bad mouthfeel).

The results obtained are shown in Table 12. As a result, the flower paste of Example 21 was superior to Comparative Example 14 in terms of shape retention, smoothness, non-stickiness, and melting in the mouth, and had a good texture.

3. 3. Heat resistance test 10 g of each flower paste was squeezed out using a piping bag on a top plate on which a cooking sheet was drawn. The flower paste on the cooking sheet was covered with a 100 ml beaker, covered, and heated at 180 ° C. for 10 minutes using an oven. The appearance shape of the flower paste before and after heating was observed, and the heat resistance was evaluated.

The obtained results are shown in FIG. The flower paste of Comparative Example 14 could not retain its shape after heating and was deformed, but the flower paste of Example 21 was able to suppress the deformation after heating.

Claims (4)

Contains starch and cellulose complexed only with xanthan gum ,
A food composition having a starch: cellulose complexed only with the xanthan gum having a weight ratio of 99.9: 0.1 to 80:20 (excluding gelled egg processed foods) . The food composition according to claim 1, wherein the cellulose is at least one selected from the group consisting of crystalline cellulose, fermented cellulose, and cellulose nanofibers. The food composition according to claim 1 or 2 , wherein the cellulose compounded only with the xanthan gum is contained in an amount of 0.0001 to 19% by weight. The food composition according to any one of claims 1 to 3 , which is in the form of a gel or a paste.

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