JP7210062B1 - Property improving agent for gel food, method for improving property of gel food, and gel food - Google Patents

Abstract

[PROBLEMS] To provide a physical property improving agent for gel food capable of improving the physical properties of gel food without impairing the original texture of the gel food, and improving the physical properties of the gel food without impairing the original texture of the gel food. To provide a method for improving and a gel-like food having original texture and improved physical properties. SOLUTION: The physical property improving agent for gel food according to the present invention is a physical property improving agent for improving the physical properties of gel food, and is made of starch satisfying the following conditions (1) and (2) and has high functionality. It is characterized by containing starch as an active ingredient. (1) A sol with a starch concentration of 3% has a sol viscosity at 10 ° C. of 10 to 200 mPa s (2) ((GS / 150) × 100). A gel strength residual rate of 15 to 80% (GS is , is the gel strength at 20° C. of a gel of an agar-starch solution containing 0.25% agar X and 1.5% starch, and the gel was prepared at a concentration of 0.25% agar X. At the time, it is an agar with a gel strength of 150 g / cm at 20 ° C.) [Selection] None

Description

TECHNICAL FIELD The present invention relates to an agent for improving physical properties of gel-like food, a method for improving physical properties of gel-like food, and gel-like food.

Jelly, pudding, yogurt, brulee, panna cotta, mousse, apricot tofu, sweet bean jelly, bean paste, jam, whipped cream, custard cream, chawanmushi, omelet, omelet, tofu, boiled, nata de coco, cheese, frozen desserts, nursing care food , Edible film, Daifuku, Mochi, Kudzu cut, Mitsumame, Noodles, Konnyaku, Gummy candy, Kingyoku, Yokan, Amber jelly, Dried jelly, Warabimochi, Uiro, Nougat, Jelly beans, Caramel, Marshmallow, Glaze, Napage, Various gel-like foods are known, such as buttercream, confiture, and ganache.

Gelled foods are produced by solidifying with a gelling agent composed of polysaccharides or proteins. Polysaccharide gelling agents include, for example, agar, carrageenan, deacylated gellan gum, native gellan gum, glucomannan, xanthan gum, cassia gum, locust bean gum, tara gum, guar gum, pectin, alginic acid, alginate, tamarind seed gum, and psyllium. Seed gum, cellulose, cellulose derivatives, curdlan, starch, modified starch and the like. Examples of protein gelling agents include gelatin, egg white, egg yolk, soybean protein, whey protein and the like.

Gel foods using any of the gelling agents have the problem that the structure of the gel food is denatured by frozen storage, resulting in deterioration of texture and separation of water, which is particularly noticeable when the sugar content is low. there were. In the case of long-term storage, there is also the problem that water syneresis occurs from the surface of the gel-like food due to tissue shrinkage over time and a difference in osmotic pressure with the outside. In the case of a gel-like food that is cut out or cut out before being eaten, water separation may occur from the cut surface. Moreover, increasing the sugar content to solve these problems has the problem of changing the physical properties of the food.

As an improvement measure, Patent Document 1 describes a method of suppressing freezing denaturation of dashimaki tamago and omelet by adding pulverized raw potato starch. Patent Literature 2 describes a method for suppressing freezing denaturation of gelled processed egg foods by adding cellulose and modified starch. Further, Patent Document 3 describes a method of suppressing freezing denaturation of gelled egg processed food and milk-derived protein gelled food by adding a certain polysaccharide and glutinous rice starch.

However, all of the methods described in Patent Documents 1 to 3 have the problem that the original texture of the gel-like food is lost. The pulverized raw starch described in Patent Document 1 has a 3% sol viscosity higher than 200 mPa s. be lost. In Patent Documents 2 and 3, the effect of suppressing freezing denaturation of gel-like food is obtained by using polysaccharide and starch in combination, and when only starch is added, the original texture of the gel-like food is lost. In addition, it has been shown that the effect of improving physical properties is not sufficient. At present, it has not been achieved to improve the physical properties of gel-like food without impairing its original texture.

Japanese Patent No. 4212808 JP 2012-235737 A Japanese Patent No. 6687559

Therefore, the present invention provides a physical property improving agent for gel food that can improve the physical properties of gel food without impairing the original texture of gel food, and gel food without impairing the original texture of gel food. It is an object of the present invention to provide a method for improving physical properties and to provide a gel-like food having original texture and improved physical properties.

As a result of intensive studies to solve the above problems, the present inventors have found that the volume of the molecules in the hydrated state and the interaction with the network structure of the gel-like food are controlled. By adding a physical property modifier to improve the physical properties of the gel food without impairing the original texture of the gel food, especially the denaturation of the structure of the gel food due to frozen storage, and the surface of the gel food over time The present inventors have found that there is an excellent effect in suppressing the syneresis of water generated in the surface and the syneresis of water generated from the cut surface of the gel-like food, resulting in the present invention.

That is, the physical property improving agent for gel food according to the present invention is a physical property improving agent for improving the physical properties of gel food, and is a highly functional starch made of starch satisfying the following conditions (1) and (2). It is characterized by containing as an active ingredient.
(1) The sol viscosity at 10 ° C. of a sol with a starch concentration of 3% is 10 to 200 mPa s
(2) Gel strength residual rate defined by ((GS/150) × 100) is 15 to 80%
(GS is the gel strength at 20° C. of a gel of an agar-starch solution containing 0.25% agar X and 1.5% starch, and agar X gels at a concentration of 0.25%. is an agar with a gel strength of 150 g/cm ² at 20°C.)

The method for improving the physical properties of a gel-like food of the present invention is a method for improving the physical properties of a gel-like food using the above-described physical property-improving agent for gel-like food, wherein the high-performance starch is 0.1 to 0.1 of the gel-like food. It is characterized by adding the physical property modifier for gel-like food so as to be 5.0% by mass.

The gel food of the present invention is a gel food containing a gelling agent and the physical property modifier for gel food, and the content of the high-performance starch is 0.1 to 0.1 of the gel food. It is characterized by being 5.0% by mass.

INDUSTRIAL APPLICABILITY According to the present invention, a physical property improving agent for a gel food capable of improving the physical properties of a gel food without impairing the original texture of the gel food, and a gel food without impairing the original texture of the gel food It is possible to provide a method for improving the physical properties of and a gel-like food having an original texture and improved physical properties.

The gel-like food physical property improving agent of the present invention (hereinafter also simply referred to as a physical property improving agent) contains a predetermined highly functional starch. A high-performance starch consists of a starch in which the apparent volume of the molecules in the hydrated state (hereinafter simply referred to as "volume") and the interaction with the network structure of the gel-like food are controlled. In the present invention, the viscosity of the starch sol is used as an index to determine the volume of the molecules in the hydrated state, and the higher the viscosity, the larger the volume of the molecules. Specifically, the viscosity of a starch sol with a starch concentration of 3% at 10°C, that is, the 3% sol viscosity at 10°C (hereinafter simply referred to as 3% sol viscosity) is defined within a predetermined range.
The interaction with the network structure of the gel-like food can be judged using the gel strength residual ratio defined by (GS/150)×100 as an index. GS is the gel strength at 20° C. of a gel of an agar-starch solution containing 0.25% agar X and 1.5% starch. As prepared, the agar has a gel strength of 150 g/cm ² at 20°C. High-performance starch is defined within a predetermined range of residual gel strength defined using such agar.

The present inventors have found that the starch whose interaction with the network structure of the gel-like food is controlled has a sol viscosity at a starch concentration of 3%, and a gel strength residual rate defined by ((GS / 150) × 100) By evaluating the, it was found that it is possible to evaluate whether or not appropriate control is being performed. Here, GS is the gel strength at 20 ° C. of a gel of an agar-starch solution containing 0.25% agar X and 1.5% starch, and agar X has a concentration of 0.25%. When the gel was prepared in , the agar had a gel strength of 150 g/cm ² at 20°C.
An agar gel with a gel strength of 150 g/cm ² at 0.25% exists in a relatively tight and coarsely meshed state. It is presumed that the state in which the starch enters the coarse mesh has physical properties corresponding to general gel-like foods in the present specification.

Specifically, the highly functional starch contained in the physical property improving agent of the present invention is defined as follows. First, the 3% sol viscosity at 10° C. is specified to be 10 to 200 mPa·s, preferably 10 to 150 mPa·s. In the case of glutinous rice starch, 10 to 100 mPa·s is more preferable, and in the case of other starches, 20 to 150 mPa·s is more preferable. Further, the gel strength residual rate is specified to be 15 to 80%. A preferable gel strength residual rate is 20 to 70% for glutinous rice starch, and 15 to 60% for other starches. When glutinous rice starch and other starches are used in combination, the preferred viscosity values are the same according to the blending ratio of each.

By using the physical property improving agent of the present invention containing the above-described highly functional starch, it has become possible to improve the physical properties of the gel-like food without impairing the original texture of the gel-like food. If the starch used in the physical property improving agent is not a highly functional starch, the original texture of the gel-like food will be lost. If a physical property modifier that does not contain high-performance starch is used, the original texture of the gel-like food may be impaired. It is not possible to obtain a sufficient effect of improving physical properties such as an anti-deformation effect and an anti-separation effect.

In this specification, the physical properties of a gel-like food refer to texture after freezing and thawing, syneresis after freezing and thawing, syneresis from the surface, and syneresis from cut surfaces. The property-improving agent of the present invention suppresses tissue denaturation of gel-like food due to frozen storage. When paying attention to such an effect, the property-improving agent of the present invention can be referred to as a denaturation inhibitor during freezing and thawing of gel-like food. Furthermore, the property-improving agent of the present invention can suppress the separation of water from the surface of the gel-like food over time, and can also suppress the separation of water from the cut surface of the gel-like food. When paying attention to such an effect, the property-improving agent of the present invention can be referred to as an agent for suppressing deterioration over time of gel-like food.

The highly functional starch in the present invention can be produced, for example, by subjecting raw starch to physical treatment, chemical treatment, or enzyme treatment. Physical, chemical, or enzymatic treatments may be applied to the modified starch. Also, modified starch may be produced from highly functional starch produced by physical treatment, chemical treatment or enzyme treatment. Modified starch can be produced by a commonly used method. If the obtained modified starch satisfies the above conditions (1) and (2), it corresponds to the highly functional starch in the present invention.
Modified starch used as a raw material for highly functional starch can be produced by processing raw starch by a commonly used method (Starch Science Handbook, Asakura Shoten, etc.). A commercially available modified starch may be used. In addition, even commercially available starches and processed starches, if they satisfy the above conditions (1) and (2), correspond to the highly functional starches in the present invention.

Examples of raw starch-derived raw materials include potato, waxy potato, corn, waxy corn, high amylose corn, tapioca, waxy tapioca, non-glutinous rice, glutinous rice, wheat, sweet potato, arrowroot, sago, bracken, lotus root, mung bean, and kidney bean. , peas, and potato starch. Raw starch is also called unprocessed starch, in which the starch molecules are in the form of β-starch.

Specific examples of modified starch include phosphate cross-linked starch, hydroxypropylated starch, acetylated starch, phosphorylated starch, oxidized starch, sodium octenyl succinate, hydroxypropylated phosphate cross-linked starch, and acetylated adipic acid cross-linked starch. , acetylated oxidized starch, acetylated phosphate-crosslinked starch, heat-moisture treated starch, oxidized starch, acid-treated starch, pregelatinized starch, and the like.

Physical treatment refers to pulverization, classification, heating, kneading, drying after dissolving in water, and the like. Turbo mills, hammer mills, ball mills, cutter mills, stamp mills, ring mills, bead mills, roller mills, jet mills, pin mills, stone mills and the like can be used for pulverization. The pulverization method may be wet pulverization, dry pulverization, or freeze pulverization. Classification may be performed by either sieving or fluid classification, and either dry classification or wet classification may be selected as the method of fluid classification. A commonly used sieve may be used for sieving. Classifiers used for fluid classification are selected from gravity classifiers, centrifugal classifiers, inertial classifiers, and the like. Any heating method may be used as long as heat is applied to the starch. Kneading can be performed using a kneader, a kneader, an extruder, or the like. The method of drying is selected from spray drying, drum drying, freeze drying, vacuum drying, hot air drying, flash drying, filter drying and the like.

For example, in the case of pulverization, the higher the pulverization strength, that is, the higher the degree of pulverization, the higher the residual gel strength and the lower the 3% sol viscosity. A similar tendency is obtained when the particles are classified into finer particle sizes. In the case of heating, a similar tendency can be obtained by raising the temperature or lengthening the time. Taking these tendencies into account and performing appropriate physical processing makes it possible to satisfy the above conditions (1) and (2).

When a highly functional starch is produced by physical treatment, for example, raw materials are heated and dissolved to obtain an aqueous starch solution. The starch concentration of the aqueous solution can generally be 1 to 80%, and can be selected as appropriate. The resulting aqueous solution may be further heated, usually at 50-99° C. for 0.1-24 hours. Moreover, the aqueous solution may be kneaded, and a kneader, kneader, extruder, or the like is generally used for kneading.

By drying the aqueous solution, a pregelatinized starch is obtained. The drying method is usually selected from spray drying, drum drying, vacuum drying, hot air drying, flash drying, filter drying and the like. Drying conditions can be carried out under generally known conditions, and the temperature may be appropriately set according to the method so that the water content in the starch is 20% or less. For example, 50 to 250°C for spray drying, 50 to 250°C for drum drying, 0 to 100°C for vacuum drying, 40 to 250°C for hot air drying, and 100 to 500°C for flash drying. 0 to 150° C. can be obtained by filter drying.

The starch thus obtained is wet-pulverized, dry-pulverized, or freeze-pulverized using a pulverizer such as a turbo mill, a hammer mill, a ball mill, a cutter mill, a stamp mill, a ring mill, a bead mill, a roller mill, a jet mill, a pin mill, and a stone mill. etc. to pulverize. Pulverization can be performed under generally known conditions and may be performed under any conditions.
After pulverization, by classifying to about 100 mesh, highly functional starch having desired physical properties can be obtained. The obtained highly functional starch may be used after being granulated.

A particularly effective physical treatment for producing high-performance starch is a method involving pregelatinization and pulverization. Examples of raw materials that can be used here include raw starch and modified starch as described above. Pregelatinization and pulverization can be applied to commercially available raw starch and processed starch. Further, a commercially available pregelatinized starch may be pulverized to produce a highly functional starch. Each process will be described in detail below.

In the gelatinization treatment, first, raw materials are heated and dissolved to obtain an aqueous starch solution. The starch concentration of the aqueous solution can generally be 1-80%. Pregelatinized starch is obtained by drying the aqueous solution. The drying method is usually selected from spray drying, drum drying, vacuum drying, hot air drying, flash drying, filter drying and the like. Drying conditions can be carried out under generally known conditions, and the temperature may be appropriately set according to the method so that the water content in the starch is 20% or less. For example, 50 to 250°C for spray drying, 50 to 250°C for drum drying, 0 to 100°C for vacuum drying, 40 to 250°C for hot air drying, and 100 to 500°C for flash drying. 0 to 150° C. can be obtained by filter drying.
In addition, an extruder or the like can be used for the alpha conversion treatment. In that case, 1 to 100 parts by weight of water is mixed with 100 parts by weight of raw starch, and the mixture is kneaded while being heated to 40 to 200° C. to perform the gelatinization treatment.

The pregelatinized starch is pulverized by wet pulverization, dry pulverization, freeze pulverization, or the like. Examples of pulverizers that can be used include turbo mills, hammer mills, ball mills, cutter mills, stamp mills, ring mills, bead mills, roller mills, jet mills, pin mills, and stone mills. Pulverization can be performed under generally known conditions, and the particle size is not particularly limited as long as the desired physical properties of the starch can be obtained.

In order to obtain the highly functional starch of the present invention with desired physical properties, it is also necessary to appropriately set grinding conditions. By increasing the crushing strength, the value of the residual gel strength in this specification is increased and the value of the 3% sol viscosity at 10°C is decreased. The pulverization strength depends on the degree of pulverization, and the higher the pulverization strength, the smaller the particle size and the larger the gel strength residual ratio. By appropriately setting the conditions according to the crusher as described below, the crushing strength can be increased.

For example, in the case of rotating types such as turbo mills, hammer mills, cutter mills, and pin mills, it is effective to increase the rotation speed or decrease the raw material supply amount. When beads or balls are used, crushing strength can be increased by increasing the number of balls or by prolonging the crushing time. In the case of a jet mill, the air pressure should be increased, and in the case of a stone mill, the clearance should be narrowed.
After pulverization, by classifying to about 100 mesh, the highly functional starch of the present invention having desired physical properties can be obtained. The obtained highly functional starch may be used after being granulated.

The alpha conversion treatment and the pulverization treatment do not necessarily have to be performed in separate steps, and the pulverization treatment accompanied by the alpha conversion may be performed. Examples of the pulverization treatment accompanied by gelatinization include wet pulverization accompanied by heating. The heating may be performed by heating by an external device or by frictional heat between powders, as long as the product temperature is 30° C. or higher. In addition, when using pregelatinized starch as a raw material, the pregelatinization process can be abbreviate|omitted.

Chemical treatment refers to the hydrolysis reaction of starch with acid or base. Acids include hydrochloric, sulfuric, nitric, phosphoric, hypochlorous, lactic, citric, acetic, oxalic, tartaric, ascorbic, malic, and the like. Bases include sodium hydroxide, calcium hydroxide, magnesium hydroxide, and the like.

For example, a slurry is obtained by dispersing raw materials in an alcohol aqueous solution of about 30 to 90% at a concentration of about 10 to 80%. About 0.01% to 20% acid is added thereto to adjust the pH of the slurry to 2.0 to 6.0. After that, the slurry is kept at 4 to 60° C. for about 0.1 to 24 hours to react. The pH of the slurry is then adjusted to 5.0-8.0 with a base and dried. The drying method can be performed in the same manner as in the physical treatment described above.

The chemical treatment may also be carried out by spraying the starch with an aqueous acid solution. For example, 0.01 to 2 parts by weight of an acid aqueous solution of about 0.1 to 50% by weight is sprayed with respect to 1 part by weight of the raw material. After that, the mixture is kept at 4 to 60° C. for about 0.1 to 24 hours to react, neutralized with an aqueous base solution, and dried. Also in this case, the same acid and base as described above can be used and the drying can be performed in the same manner as described above.

It should be noted that the higher the concentration of the acid or base aqueous solution used in the chemical treatment, the higher the residual gel strength value and the lower the 3% sol viscosity value. Similar trends are obtained when the pH of the aqueous acid solution is lower or the pH of the aqueous base solution is higher. A similar tendency can be obtained when the reaction temperature is increased or the reaction time is lengthened. By applying an appropriate chemical treatment in consideration of these tendencies, it is possible to satisfy the above conditions (1) and (2).

Enzymatic treatment refers to hydrolysis reaction of starch by enzyme, functional group addition reaction, cross-linking reaction, polymerization reaction, and the like. Enzymes can be selected from amylase, mannanase, lipase, protease, cellulase, pectinase, dextranase, peroxidase, and the like. For example, a slurry is obtained by dispersing raw materials in an alcohol aqueous solution of about 30 to 90% at a concentration of about 10 to 80%. An enzyme of about 0.01% to 5% is added thereto and reacted by holding at 4 to 60° C. for about 0.1 to 24 hours. After that, it is dried in the same manner as described above.

It should be noted that the higher the concentration of the aqueous enzyme solution used in the enzyme treatment, the higher the residual gel strength value and the lower the 3% sol viscosity value. The same tendency is observed when the reaction is performed at the optimum temperature or when the reaction time is lengthened. By performing appropriate enzymatic treatment in consideration of these tendencies, it is possible to satisfy the above conditions (1) and (2).

Chemically treated starch is treated as a food additive, and physically treated or enzymatically treated starch is treated as a food material. It is desired that materials used in foods should not be food additives, and physical treatment and enzymatic treatment are preferable as methods for producing highly functional starch. Physical treatment can easily control the volume of molecules in the hydrated state and the interaction with the network structure of gel-like food, and the desired highly functional starch can be easily obtained. When physical treatment is performed, it is preferable to use pregelatinized starch as a raw material, and in particular, when raw starch is used as a raw material, pregelatinization treatment is preferably performed. The pregelatinization step may be a general method for producing pregelatinized starch (Starch Science Handbook, Asakura Shoten, etc.).

In each of the production methods described above, two or more different raw materials can be used in combination. When raw materials are used in combination, they may be treated individually to produce a highly functional starch, or they may be combined before treatment. Depending on the type of raw material, the 3% sol viscosity and gel strength residual ratio may be within the predetermined ranges even if some or all of the above steps are omitted. Such starch is also a highly functional starch in the present invention. Furthermore, even a commercially available pregelatinized starch corresponds to the high-performance starch in the present invention as long as the 3% sol viscosity and gel strength residual ratio are within the predetermined ranges.

The high-performance starch itself can be used as the property-improving agent of the present invention by itself or in combination with other ingredients. Other ingredients include, for example, agar, gelatin, carrageenan, deacylated gellan gum, native gellan gum, glucomannan, xanthan gum, cassia gum, locust bean gum, tara gum, guar gum, pectin, alginic acid, alginate, tamarind seed gum, and psyllium seed. Gum, cellulose, cellulose derivatives, starch, modified starch, succinoglycan, welan gum, white fungus polysaccharide, gum arabic, emulsifier, antifreeze protein, oligosaccharide, sugar alcohol, dextrin, polydextrose, and indigestible dextrin. .
Among them, it is preferable to combine with at least one selected from agar, gelatin, carrageenan, deacylated gellan gum, native gellan gum, pectin, alginic acid, alginate, welan gum, white fungus polysaccharide, and gum arabic. When used in such a combination, more excellent effects are expected.

The physical properties of gel-like foods can be improved by using the physical property improving agent of the present invention containing the above-described highly functional starch. The highly functional starch exhibits its effect when contained in the gel-like food in an amount of 0.1 to 5.0% by mass. Therefore, the content of the highly functional starch in the physical property modifier and the content of the physical property modifier in the gel food are not particularly defined. The content of the property-improving agent in the gel-like food can be appropriately determined according to the content of the highly functional starch in the property-improving agent.

The gel-like food for which the property-improving agent of the present invention can be used is not particularly limited as long as it is gelled using a gelling agent composed of polysaccharides or proteins.
Polysaccharide gelling agents include, for example, agar, carrageenan, deacylated gellan gum, native gellan gum, glucomannan, xanthan gum, cassia gum, locust bean gum, tara gum, guar gum, pectin, alginic acid, alginate, tamarind seed gum, and psyllium. Seed gum, cellulose, cellulose derivatives, curdlan, starch, modified starch and the like. Examples of protein gelling agents include gelatin, egg white, egg yolk, soybean protein, and whey protein.
Among them, agar, carrageenan, deacylated gellan gum, native gellan gum, pectin, alginic acid, alginate, curdlan, starch, modified starch, gelatin, egg white, egg yolk, soybean protein and whey protein are preferred as gelling agents. More preferred are gelatin, egg white, egg yolk, soy protein and whey protein. The gelling agent may be used alone or in combination of two or more.

In the case of gelatinous foods using starch or modified starch as a gelling agent, the property-improving effect of the present invention can be obtained by adding the highly functional starch of the present invention in addition or as a replacement. The physical property-improving agent of the present invention is particularly effective for gel-like foods using a gelling agent selected from agar, gelatin, egg white, egg yolk, and whey protein.

Specific examples of gel-like foods include jelly, pudding, yogurt, brulee, panna cotta, mousse, apricot kernel tofu, sweet bean jelly, bean paste, jam, whipped cream, custard cream, chawanmushi, omelet, omelette, tofu, and simmered food. , nata de coco, cheese, frozen dessert, care food, edible film, daifuku, mochi, kudzu cut, mitsumame, noodles, konnyaku, gummy candy, kingyoku, yokan, amber jelly, dried jelly, warabi mochi, uiro, nougat, jelly beans , caramel, marshmallow, glaze, napage, buttercream, confiture, and ganache.

By adding the physical property improving agent of the present invention to the gel food so that the highly functional starch as described above is 0.1 to 5.0% by mass of the gel food, the original texture of the gel food The physical properties can be improved without impairing the If the amount of high-performance starch is too small, a sufficient effect of improving physical properties cannot be obtained, and tissue denaturation due to frozen storage, water separation from the gel surface over time, and water separation from the cut surface of the gel food occur. I can put it away. On the other hand, if the amount of highly functional starch is too high, the original texture of the gel-like food may be lost. The highly functional starch is preferably 0.5 to 3.0% by mass of the gel food.

Here, the mechanism by which the physical properties of the gel-like food are deteriorated will be described. The mechanism by which the structure of gel-like food is denatured by frozen storage is due to the water molecules entrapped in the mesh structure of the gel composed of polysaccharides and proteins. This water molecule develops into large ice crystals during cryopreservation, widens the network structure, and in some cases destroys the network.

Separation of water from the surface of the gel-like food over time is caused by the fact that the mesh structure of the gel composed of polysaccharides and proteins shrinks over time, pushing out the water trapped in the mesh structure. Furthermore, water separation from the cut surface of the gel-like food is caused by physical cutting of the mesh structure of the gel consisting of polysaccharides and proteins, and the mesh exposed at the cut surface loses its ability to hold water. occur.

In the physical property improving agent of the present invention, the volume of the molecule in the hydrated state and the interaction with the network structure of the gelled food are such that the 3% starch sol viscosity at 10 ° C. and the residual gel strength are within specific ranges. contains a high-performance starch consisting of a starch with a controlled Molecules of this highly functional starch reinforce the gel structure by penetrating into the network structure composed of polysaccharides and proteins. The network structure thus formed can withstand the force of ice crystals in the tissue caused by cryopreservation to spread the network structure.

In addition, the highly functional starch molecules hold water molecules present in the network structure of the gel-like food and suppress the development of large ice crystals. In this way, denaturation of the structure of the gel-like food due to frozen storage is suppressed. In addition, the highly functional starch molecules existing so as to enter the network structure suppress the shrinkage of the network structure of the gel over time. In this way, syneresis that occurs over time from the surface of the gel-like food is suppressed.
In addition, since the highly functional starch molecules hold water molecules in the network structure, even if the network structure is destroyed by cutting and the gel network loses its ability to hold water, the highly functional starch molecules retain the water molecules. is retained. In this way, syneresis generated from the cut surface of the gel-like food is suppressed.

Unless the starch has a controlled molecular volume in the hydrated state and interaction with the network structure of the gel-like food so that the 3% starch sol viscosity at 10° C. and the residual gel strength are within specific ranges, The effects of the present invention cannot be obtained. If the volume of the molecules in the hydrated state is too large, formation of a network structure by a gelling agent composed of polysaccharides or proteins is inhibited, resulting in a loss of the original texture of the gelled food. Moreover, since the mesh structure formed by the gelling agent is fragile, it is susceptible to damage due to the development of ice crystals.

On the other hand, in the case of starch that is too small, the volume of the molecules in the hydrated state becomes smaller than the mesh openings of the network structure formed by the gelling agent composed of polysaccharides and proteins, and the effect of reinforcing the network structure is lost. descend. Since small starch molecules have a low hydration power, the effect of suppressing the development of ice crystals and the effect of suppressing syneresis cannot be sufficiently obtained. In addition, even if the 3% starch sol viscosity at 10° C. is within a specific range, the starch that does not have a gel strength residual ratio within a specific range loses the original texture of the gel-like food and also has the effect of improving physical properties. can't get enough.

By using the physical property improving agent of the present invention, it is possible to improve the physical properties of the gel food without impairing the original texture of the gel food, especially the denaturation of the texture of the gel food due to frozen storage, and the aging from the surface of the gel food. It is possible to suppress the syneresis of water that occurs spontaneously and the syneresis of water that occurs from the cut surface of the gel-like food.

The property-improving agent of the present invention contains a high-performance starch composed of starch in which the volume of molecules in a hydrated state and the interaction with the network structure of a gel-like food are controlled. When unprocessed starch is subjected to physical treatment or enzymatic treatment to obtain highly functional starch, it can be treated as a food material. In the prior art, a sufficient effect of improving physical properties could not be obtained without using food additives such as thickening stabilizers and emulsifiers. In the present invention, a sufficient effect of improving physical properties can be obtained with only the food material. For this reason, it is possible to provide a gel-like food that satisfies the health consciousness of consumers in recent years and is sufficiently effective in improving physical properties.

EXAMPLES Examples of the present invention will be specifically described below, but these are not intended to limit the present invention. Unless otherwise specified, % indicates % by mass.

<Preparation of physical property modifier>
As physical property modifiers, the following starches 1 to 71 were prepared by using commercially available starch as it is or by treating the commercially available starch.

Starch 1: Fine snow (Joetsu starch) Raw rice starch 2: Starch 1 was pulverized with a turbo mill and classified with 400 mesh.
Starch 3: 50 g of starch 1 was dispersed in 950 g of purified water and then heated at 90°C for 10 minutes to obtain a 5% starch solution. The starch solution was dried with a drum dryer, pulverized with a turbo mill, and classified with 100 mesh.
Starch 4: Starch 3 was further pulverized with a turbo mill and classified with 150 mesh.
Starch 5: Starch 4 was further pulverized with a turbo mill and classified with 250 mesh.
Starch 6: Starch 5 was further pulverized with a jet mill and classified with 350 mesh.
Starch 7: Starch 6 was further pulverized with a jet mill and classified with 400 mesh.
Starch 8: Starch 7 was further pulverized with a jet mill and classified with 500 mesh.

Starch 9: Waxy Starch Y (Sanwa Starch Kogyo) Raw material starch for waxy corn 10: Starch 9 was pulverized with a stone mill and classified by 400 mesh.
Starch 11: 50 g of starch 9 was dispersed in 950 g of purified water and then heated at 90°C for 10 minutes to obtain a 5% starch solution. The starch solution was dried with a spray dryer, pulverized with a stone mill, and then classified with 100 mesh.
Starch 12: Starch 11 was further pulverized with a stone mill and classified with 150 mesh.
Starch 13: Starch 12 was further pulverized with a stone mill and classified with 250 mesh.
Starch 14: Starch 13 was further pulverized with a bead mill and classified with 350 mesh.
Starch 15: Starch 14 was further pulverized with a bead mill and classified with 400 mesh.
Starch 16: Starch 15 was classified by 500 mesh.

Starch 17: Motyl B (Joetsu starch) Raw glutinous rice starch 18: Starch 17 was pulverized with a hammer mill and classified with 400 mesh.
Starch 19: 50 g of starch 17 was dispersed in 950 g of purified water and then heated at 90°C for 10 minutes to obtain a 5% starch solution. The starch solution was dried with a freeze dryer, pulverized with a hammer mill, and classified with 150 mesh.
Starch 20: Starch 19 was further pulverized with a hammer mill and classified with 250 mesh.
Starch 21: Starch 20 was further pulverized with a pin mill and classified with 350 mesh.
Starch 22: Starch 21 was further pulverized with a pin mill and classified with 500 mesh.

Starch 23: MKK-100 (Matsutani Kagaku Kogyo) Tapioca raw material starch 24: 50 g of starch 23 was dispersed in 950 g of purified water and heated at 90° C. for 10 minutes to obtain a 5% starch solution. The starch solution was dried with a freeze dryer, pulverized with a stamp mill, and classified with 150 mesh.
Starch 25: Starch 24 was further pulverized with a stamp mill and classified with 250 mesh.
Starch 26: Starch 25 was further ground with a roller mill and classified with 350 mesh.
Starch 27: Starch 26 was further pulverized with a roller mill and classified with 500 mesh.

Starch 28: HOMECREATE create 365 (ingredion) waxy tapioca raw material starch 29: 50 g of starch 28 was dispersed in 950 g of purified water and then heated at 90°C for 10 minutes to obtain a 5% starch solution. The starch solution was dried with a freeze dryer, pulverized with a cutter mill, and classified with 150 mesh.
Starch 30: Starch 29 was further pulverized with a cutter mill and classified with 250 mesh.
Starch 31: Starch 30 was further pulverized with an attritor and classified with 350 mesh.
Starch 32: Starch 31 was further pulverized with an attritor and classified with 500 mesh.

Starch 33: After dispersing 50 g of corn starch white (Japanese corn starch) (corn raw material) in 950 g of purified water, the mixture was heated at 90° C. for 10 minutes to obtain a 5% starch solution. The starch solution was dried with a drum dryer, pulverized with a turbo mill, and classified with 150 mesh.
Starch 34: 50 g of Stabilose 1000 (Matsutani Kagaku Kogyo Co., Ltd.) (potato raw material) was dispersed in 950 g of purified water and then heated at 90° C. for 10 minutes to obtain a 5% starch solution. The starch solution was dried with a drum dryer, pulverized with a jet mill, and classified with 150 mesh.
Starch 35: 50 g of Stabilose AB1000 (Matsutani Kagaku Kogyo) (waxy potato raw material) was dispersed in 950 g of purified water and then heated at 90°C for 10 minutes to obtain a 5% starch solution. The starch solution was dried with a drum dryer, pulverized with a stone mill, and then classified with 150 mesh.

Starch 36: 50 g of Margaret (Matsutani Kagaku Kogyo) (waxy corn raw material/hydroxypropylated) was dispersed in 950 g of purified water and then heated at 90°C for 10 minutes to obtain a 5% starch solution. The starch solution was dried with a drum dryer, pulverized with a bead mill, and classified with 150 mesh.
Starch 37: 50 g of Food Starch W (Matsutani Chemical Industry) (waxy corn raw material/acetylated) was dispersed in 950 g of purified water and then heated at 90° C. for 10 minutes to obtain a 5% starch solution. The starch solution was dried with a drum dryer, pulverized with a hammer mill, and classified with 150 mesh.
Starch 38: 50 g of Farinex VA-70WM (Matsutani Chemical Industry) (waxy corn raw material/hydroxypropylated phosphoric acid crosslinked) was dispersed in 950 g of purified water and then heated at 90°C for 10 minutes to form a 5% starch solution. got The starch solution was dried with a drum dryer, pulverized with a pin mill, and classified with 150 mesh.
Starch 39: 50 g of Farinex CA (Matsutani Chemical Industry) (waxy corn raw material/acetylated phosphoric acid crosslinked) was dispersed in 950 g of purified water and then heated at 90°C for 10 minutes to obtain a 5% starch solution. . The starch solution was dried with a drum dryer, pulverized with a stamp mill, and classified with 150 mesh.
Starch 40: 50 g of food starch F403 (Matsutani Chemical Industry) (waxy corn raw material/phosphoric acid crosslinked) was dispersed in 950 g of purified water and then heated at 90°C for 10 minutes to obtain a 5% starch solution. The starch solution was dried with a drum dryer, pulverized with a roller mill, and classified with 150 mesh.

Starch 41: Stabilose Y (Matsutani Chemical Industry) waxy corn raw material/oxidized starch 42: Novation 2300 (Matsutani Chemical Industry) waxy corn raw material/wet heat treatment

Starch 43: Potato starch was pulverized with a freeze pulverizer and classified by 500 mesh.
Starch 44: 50 g of potato starch was dispersed in 950 g of purified water and then heated at 90°C for 10 minutes to obtain a 5% starch solution. The starch solution was dried with a drum dryer, pulverized with a freeze pulverizer, and classified with a 150 mesh.
Starch 45: Starch 44 was further pulverized with a freeze pulverizer and classified with 250 mesh.
Starch 46: Starch 45 was further pulverized with a freeze pulverizer and classified with 350 mesh.
Starch 47: Starch 46 was further pulverized with a freeze pulverizer and classified with 500 mesh.

Starch 48: Nisshoku MT-50 (Nippon Shokuhin Kako) tapioca raw material / adipic acid crosslinked starch 49: 50 g of starch 47 was dispersed in 950 g of purified water, heated at 90 ° C. for 10 minutes, and a 5% starch solution was added. Obtained. The starch solution was dried with a drum dryer, pulverized with a turbo pulverizer, and classified with 150 mesh.
Starch 50: Starch 49 was further pulverized with a turbo pulverizer and classified with 250 mesh.
Starch 51: Starch 50 was further pulverized with a turbo pulverizer and classified with 350 mesh.
Starch 52: Starch 51 was further pulverized with a turbo pulverizer and classified with 500 mesh.

Starch 53: Starch 4 was further pulverized with an attritor and classified with 250 mesh.
Starch 54: Starch 4 was further pulverized with a roll mill and classified with 250 mesh.
Starch 55: Starch 4 was further pulverized with a hammer mill and classified with 250 mesh.
Starch 57: Starch 4 was further pulverized with a stone mill and classified with 250 mesh.
Starch 58: Starch 4 was further pulverized with a cutter mill and classified with 250 mesh.

Starch 59: Starch 1 was dispersed in a 70% alcohol aqueous solution at a concentration of 50% to obtain a slurry, and then 0.05% pectinase was added. The enzyme-added slurry was kept at 35° C. for 0.5 hours to react, and then dried using a hot air dryer.
Starch 60: Starch 1 was dispersed in a 70% alcohol aqueous solution at a concentration of 50% to obtain a slurry, and the pH was adjusted to 4.0 using a 20% hypochlorous acid solution. The slurry was held at 40° C. for 3 hours to react, and then dried using a vacuum dryer.
Starch 61: 500 g of starch 1 was sprayed with 500 g of a 20% aqueous citric acid solution, and then held at 50°C for 1.5 hours to react. This was dried using a freeze dryer.

Starch 62: Starch 12 was further pulverized with an attritor and classified with 250 mesh.
Starch 63: Starch 12 was further pulverized with a roll mill and classified with 250 mesh.
Starch 64: Starch 12 was further pulverized with a hammer mill and classified with 250 mesh.
Starch 65: Starch 12 was further pulverized with a jet mill and classified with 250 mesh.
Starch 66: Starch 12 was further pulverized with a cutter mill and classified with 250 mesh.
Starch 67: Starch 12 was further pulverized with a stone mill and classified with 250 mesh.

Starch 68: Starch 9 was dispersed in a 60% alcohol aqueous solution at a concentration of 35% to obtain a slurry, and then 0.03% mannanase was added. The enzyme-added slurry was kept at 20° C. for 4 hours for reaction, and then dried using a hot air dryer.
Starch 69: Starch 9 was dispersed in a 60% alcohol aqueous solution at a concentration of 35% to obtain a slurry, and then the pH was adjusted to 3.5 using a 20% hydrochloric acid solution. α-amylase was added to the mixture so as to have a concentration of 0.01%, and the slurry was held at 30°C for 3 hours to react, and then dried at 90°C using a drum dryer.
Starch 70: 500 g of starch 9 was sprayed with 500 g of 0.01% aqueous solution of β-amylase, and then left at 60°C for 0.5 hours to react. This was dried at 100° C. using a dry heat dryer.
Starch 71: 50 g of starch 12 was dispersed in 300 g of 30% ethanol aqueous solution, and the pH was adjusted to 10 with 4% NaOH aqueous solution. Further, 10 g of vinyl acetate was added, reacted at 37° C. for 1 hour, neutralized to pH 6 with dilute sulfuric acid, and filtered. After that, displacement filtration was performed with 500 mL of methanol, and drying was performed at room temperature.

Among the above starches, starch 43 is only pulverized potato starch, and corresponds to that described in Patent Document 1 (Japanese Patent No. 4212808). Moreover, the starch 17 is used in Patent Document 3 (Patent No. 6687559), and the starch 48 is used in Patent Document 2 (Japanese Patent Application Laid-Open No. 2012-235737).

Each starch was evaluated for 3% starch sol viscosity and gel strength retention. The measurement method for each evaluation item is as follows.

<3% starch sol viscosity>
9.0 g of starch and 45 g of granulated sugar were thoroughly powder-mixed and dispersed in 300 g of purified water while being careful not to form lumps. The dispersion was heated over medium heat, brought to a boil and then heated over low heat for 3 minutes. After heating, it was weighed, and when it exceeded 300 g, it was further heated until the water content evaporated and the weight reached 300 g. If the amount was less than 300 g, purified water at 90° C. was added to 310 g and reheated to adjust to 300 g.
After adjusting the weight, the mixture was stirred and cooled until the liquid temperature reached 60°C while preventing evaporation. After confirming that the weight of the starch solution was 300 g, the entire amount of the starch solution was filled into a 300 mL tall beaker and immediately covered with a parafilm. After that, it was allowed to cool in a room of 20°C for 1 hour to remove rough heat. The cooled starch solution was cooled for 3 hours in a thermostat set so that the ambient temperature in the cabinet was maintained at 10° C. to obtain a starch sol as a sample. As the constant temperature bath, a bath with a sufficiently large capacity was used so that the temperature did not exceed 10°C + 5°C even when the samples were stored after the heat had been removed.
After cooling, it was confirmed that the liquid temperature of the sample reached 10° C., and the viscosity was measured with a Brookfield viscometer. The rotor was chosen according to the viscosity of the sample. Specifically, for samples with a viscosity of 1000 mPa·s or more, No. No. 3 for samples with a viscosity of 500 mPa·s or more and less than 1000 mPa·s. 2, for samples with a viscosity of less than 500 mPa·s, No. 1 rotor was used. The measurement was performed in a room where the room temperature was maintained at 20° C., and the viscosity measured 40 seconds after the rotor started rotating was taken as the 3% sol viscosity.
Although the starch sol contains granulated sugar, it does not affect the measurement of the sol viscosity.

<Gel strength retention rate>
As the agar, Ina agar calico can (Ina Food Industry) was prepared. Ina agar calicorican has a gel strength of 150 g/cm ² at 20° C. when made into a gel with a concentration of 0.25%. 1.25 g of Ina agar calico lycan, 7.5 g of starch, and 75 g of granulated sugar were thoroughly powder-mixed and dispersed in 500 g of purified water while being careful not to form lumps.
The dispersion was heated over medium heat, brought to a boil and then heated over low heat for 10 minutes. After heating, it was weighed, and when it exceeded 500 g, it was further heated until the water content evaporated and the weight reached 500 g. In the case of less than 500 g, purified water at 90°C was added to make 510 g and reheated to adjust to 500 g. After adjusting the weight, the mixture was stirred and cooled until the liquid temperature reached 60°C while preventing evaporation.
After confirming that the weight of the solution was 500 g, the solution was filled into a container. A container having a diameter of 49 mm and a height of 40 mm was used. The sample solution was cooled for 15 hours in a constant temperature bath set so that the ambient temperature in the chamber was maintained at 20° C., and gelled. As the constant temperature bath, one with a sufficiently large capacity was used so that the temperature did not exceed 20° C.+5° C. even when the sample was placed in the chamber. After cooling, the gel strength was measured with a texture analyzer (StableMicroSystems).
Although the agar/starch solution contains granulated sugar, it does not affect the measurement of gel strength.

A sample for gel strength measurement was prepared by removing the tape and cutting the gel protruding from the container horizontally along the upper end of the container with a knife or the like. The gel strength at the center of the cross section of the sample was measured by the following method. Specifically, a cylindrical plunger with a cross-sectional area of 1 cm ² was made to penetrate the gelled product at a speed of 1 mm/sec, and the stress at which the gel was broken was recorded as gel strength (GS). The gel strength residual ratio was calculated by ((GS/150)×100).

The evaluation results of each starch are summarized in Table 1 below together with raw materials and processing methods.

Starch 3-7 (derived from non-glutinous rice), Starch 11-15 (derived from waxy corn), Starch 18-21 (derived from glutinous rice), Starch 24-26 (derived from tapioca), Starch 29-31 (derived from waxy tapioca), Starch 33 (derived from corn), starch 34 (derived from potato), starch 35 (derived from waxy potato), starch 36-40 (derived from waxy corn), starch 44-46 (derived from potato), starch 49-51 (derived from tapioca), starch 53 ~61 (derived from nonglutinous rice) and starches 62 to 71 (derived from waxy corn) have the following two physical properties, and thus correspond to the highly functional starch contained in the physical property improving agent of the present invention.

(1) The sol viscosity at 10 ° C. of a sol with a starch concentration of 3% is 10 to 200 mPa s
(2) Gel strength residual rate defined by ((GS/150) × 100) is 15 to 80%
(GS is the gel strength at 20° C. of a gel of an agar-starch solution containing 0.25% agar X and 1.5% starch, and agar X gels at a concentration of 0.25%. is an agar with a gel strength of 150 g/cm ² at 20°C.)
These high-performance starches can be used alone or in combination with other ingredients to serve as the physical property improver of the present invention.

As shown in Table 1 above, even with the same origin raw material, depending on the treatment method, highly functional starch having the above (1) and (2) cannot be obtained. On the other hand, highly functional starches with the above (1) and (2) have been obtained, depending on the processing method, even if the origin of the raw materials is different. In addition, not only unprocessed food starch but also processed starch, when subjected to a predetermined treatment, yields highly functional starch having the above (1) and (2) (starch 36-40, 49-51). When food starch is acid-treated (starch 60, 61), when enzyme-treated (starch 69, 70), and when an acetic acid group is introduced or added (starch 71), the above (1), ( A highly functional starch having 2) is obtained.

It is presumed that there is an appropriate treatment method depending on the type of source material. Both unprocessed starch and processed starch can be made into highly functional starches having the above (1) and (2) by performing appropriate treatments according to the raw materials.

The oxidized starch (starch 41) has a 3% sol viscosity of less than 10 mPa·s, and the heat-treated starch (starch 42) has a residual gel strength of less than 15%. None of these correspond to the highly functional starch in the present invention. As shown in starches 17, 43, and 48, conventionally used starches have a 3% sol viscosity of 290 mPa·s or more, and do not correspond to the highly functional starches of the present invention.

<Production and evaluation of gel food>
Various gel-like foods were produced by adding the above-described starch as a property-improving agent, and the physical properties of the obtained gel-like foods were evaluated. Materials used for producing the gel-like food are as follows.
Agar 1: Ina agar calico can (Ina food industry)
Agar 2: Ina Agar Soft S (Ina Food Industry)
Agar 3: Ina Agar M-7 (Ina Food Industry)
Agar 4: Ina Agar UX-200 (Ina Food Industry)
Gelatin 1: Inagel A-81P (Ina Food Industry)
Gelatin 2: Inagel N-150 (Ina Food Industry)
Gelatin 3: Inagel A-91 (Ina Food Industry)
Carrageenan: Inagel E-150 (Ina Food Industry)
Locust bean gum: Inagel L-85 (Ina Food Industry)
Konjac flour: Inagerumannan 100A (Ina Food Industry)
Xanthan gum: Inagel V-10 (Ina Food Industry)
Gellan gum: Inagel GP-10 (Ina Food Industry)
Pectin: Inagel JM-10 (Ina Food Industry)
Sodium alginate: Inagel GS-80 (Ina Food Industry)

For comparison, the following physical property modifiers conventionally used were prepared.
Dextrin: Max 1000 (Matsutani Chemical Industry)
Trehalose: Treha (Hayashibara)

The texture of the gel-like food immediately after production was examined and evaluated in comparison with the original texture of the gel-like food to which no physical property modifier was added.

<Texture>
A sensory evaluation was performed by 10 panelists. Evaluations were made according to the following criteria, and the most common one was described as the evaluation result.
◎: Completely maintains the original texture of the gel-like food and is very smooth ○: Inferior to ◎, but maintains the original texture of the gel-like food and is smooth There is a pasty feeling ×: The original texture of the gel-like food is completely lost, and there is a strong pasty feeling

After production, the food texture and syneresis were evaluated for the gel-like food that had undergone the freezing and thawing process. The gelled food was stored frozen at -20°C for 1 month and then thawed at 4°C for 12 hours. During frozen storage, the gel-like food was prevented from drying out with an aluminum vapor-deposited packaging material.

<Texture after freezing and thawing>
A sensory evaluation was performed by 10 panelists. The texture was compared with that of the gel-like food before freezing and evaluated according to the following criteria.
◎: Completely maintains the texture before freezing and is very smooth ○: Inferior to ◎ but maintains the texture before freezing and is smooth △: The texture before freezing is lost and is slightly rough ×: Completely loses its pre-freezing texture and has a rough texture

<Separation after freezing and thawing>
Sensory evaluation was carried out by visually observing the state of syneresis by 10 panelists. Evaluations were made according to the following criteria, and the most common one was described as the evaluation result.
◎: No water separation ○: Inferior to ◎, but little water separation △: Water separation occurs ×: Much water separation occurs

In addition, the gel-like food was stored at 4° C. for 7 days without being frozen after production, and the syneresis on the surface was evaluated. The sterilized gel-like food was stored at room temperature for 3 months and evaluated for the following items.

<Surface separation>
Sensory evaluation was carried out by visually observing the state of syneresis on the surface by 10 panelists. Evaluations were made according to the following criteria, and the most common one was described as the evaluation result.
◎: No water separation ○: Inferior to ◎, but little water separation △: Water separation occurs ×: Much water separation occurs

Furthermore, the gel-like food was gelled at 4 ° C. for 15 hours after production, cut into 2 cm square dice, filled in 50 g cups, stored at 4 ° C. for 7 days, and evaluated for separation of cut surfaces. bottom.

<Separation of cut surface>
Sensory evaluation was carried out by 10 panelists by visually observing the separation of water from the cut surface. Evaluations were made according to the following criteria, and the most common one was described as the evaluation result. To prevent the product from drying out, it was stored with an aluminum vapor deposition heat seal.
◎: No water separation 〇: Inferior to ◎, but little water separation △: Water separation occurs ×: Many water separation occurs If there is, it will be NG. In other words, the gel-like food with no "Δ" or "×" among the five evaluations corresponds to the gel-like food of the present invention.

<Experimental Example 1: Custard pudding>
A custard pudding was prepared according to the formulation shown in Table 3 below (production amount: 500 g). Various starches and the like shown in Table 4 below were used as property modifiers. Specifically, agar 1, granulated sugar, starch syrup, milk, fresh cream, beaten egg yolk, and a physical property modifier were added to water and stirred for 1 minute. After heating this at 85° C. for 5 minutes, it was filled into a cup. Furthermore, custard pudding was produced by cooling and gelling at 4° C. for 15 hours.
The obtained custard pudding was evaluated as described above, and the results are summarized in Table 4 below.

The custard puddings to which any one of starches 3 to 7 and 11 to 15 was added as a physical property improving agent were neither "△" nor "×" in the five evaluations. Since starches 3 to 7 and 11 to 15 are highly functional starches with predetermined physical properties, by adding these as physical property modifiers, gel foods can be produced without impairing the original texture of the gel foods. In particular, it has been shown to have an excellent effect on denaturation of the structure of gel-like food due to frozen storage, suppression of syneresis that occurs over time from the surface of gel-like food, and suppression of syneresis that occurs from the cut surface of gel-like food. rice field.

Even when conventional physical property modifiers such as dextrin and trehalol were added, it was possible to maintain the original texture of the gel-like food. However, other effects were not obtained, and it was confirmed that they were equivalent to the case of no addition.

<Experimental Example 2: Mizu-yokan>
Mizu-yokan was produced according to the formulation shown in Table 5 below (production amount: 500 g). Various starches and the like shown in Table 6 below were used as property modifiers. Specifically, agar 2 and a property modifier were added to water, boiled, and then heated for 3 minutes. After that, granulated sugar was mixed and the mixture was boiled again. The mixture was filled in a cup and cooled at 4° C. for 15 hours for gelation to produce mizu-yokan.
The resulting mizu-yokan was evaluated as described above, and the results are summarized in Table 6 below.

Azuki bean paste added with any of starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, 33 to 35 as a physical property improving agent has "△" and "×" during the five evaluations. Nor. Most of these are "⊚" in all five evaluations. Starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, and 33 to 35 are highly functional starches having predetermined physical properties, although their raw materials are different.
If it is a high-performance starch, it can improve the physical properties of the gel-like food without impairing the original texture of the gel-like food, regardless of the type of raw material derived from it. It was shown to be highly effective in suppressing syneresis that occurs over time from the surface of the food and the syneresis that occurs from the cut surface of the gel-like food.

<Experimental Example 3: Mitsumame>
Mitsumame was produced according to the formulation shown in Table 7 (production amount: 500 g). Various starches shown in Table 8 below were used as property modifiers. Specifically, granulated sugar, agar 3, and a physical property modifier were added to water and the mixture was boiled and then heated for 3 minutes to obtain a solution. The dissolution liquid was filled in a sink and cooled at 4° C. for 15 hours for gelation to obtain mitsumame. This was cut into 2 cm squares and evaluated as described above. The results are summarized in Table 8 below.

Mitsumame to which any one of starches 12 to 14 and 36 to 40 was added as a property-improving agent was evaluated as "⊚" in all five evaluations. Starches 12 to 14 and 36 to 40 are starches produced from the same starting material, and although there is a difference between food starch and processed starch, they are all highly functional starches with predetermined physical properties.
If it is a highly functional starch, even if the derived raw material is a processed starch, the physical properties of the gel-like food can be improved without impairing the original texture of the gel-like food. It was shown that there is an excellent effect in suppressing syneresis that occurs over time from the surface of the gel-like food and the syneresis that occurs from the cut surface of the gel-like food.

<Experimental Example 4: Chocolate Brulee>
A chocolate brulee was produced according to the formulation shown in Table 9 (production amount: 500 g). Starch 5 or starch 3 was used as the physical property modifier. Specifically, milk, fresh cream, granulated sugar, agar 4, and a property modifier were added to water, and the mixture was heated for 3 minutes after boiling. After that, the beaten egg yolk and the chocolate melted in a hot water bath were mixed. It was filled into a cup and cooled at 4° C. for 15 hours for gelation to produce a chocolate brulee. The obtained chocolate brulee was evaluated as described above, and the results are summarized in Table 10 below.

Chocolate brulee with 0.1 to 5% by weight of starch 5 or 13 added as a physical property modifier has neither "△" nor "X" in the five evaluations. Most of these are "⊚" in all five evaluations. Both starches 5 and 13 are highly functional starches with predetermined physical properties. By adding 0.1 to 5% by mass of high-performance starch as a physical property modifier, the physical properties of the gel food are improved without impairing the original texture of the gel food, especially the structure of the gel food by frozen storage. It was shown that it has an excellent effect in suppressing the denaturation of the gel food, the syneresis that occurs over time from the surface of the gel food, and the syneresis that occurs from the cut surface of the gel food.

<Experimental Example 5: Strawberry panna cotta>
Strawberry panna cotta was produced according to the formulation shown in Table 11 (production amount: 500 g). Various starches and the like shown in Table 12 below were used as property modifiers. Specifically, milk, gelatin 1, and a property modifier were added to water, and the mixture was heated until the product temperature reached 85°C. After that, beaten egg yolk, strawberry puree and citric acid were mixed. The mixture was filled in a cup and cooled at 4° C. for 15 hours for gelation to produce strawberry panna cotta. The obtained panna cotta was evaluated as described above, and the results are summarized in Table 12 below.

Strawberry panna cotta to which any one of starches 3 to 7 and 11 to 15 was added as a physical property modifier was neither "△" nor "X" in the five evaluations. Most of these are "⊚" in all five evaluations. Since starches 3 to 7 and 11 to 15 are highly functional starches with predetermined physical properties, by adding these as physical property modifiers, gel foods can be produced without impairing the original texture of the gel foods. In particular, it has been shown to have an excellent effect on denaturation of the structure of gel-like food due to frozen storage, suppression of syneresis that occurs over time from the surface of gel-like food, and suppression of syneresis that occurs from the cut surface of gel-like food. rice field.

<Experimental Example 6: Steamed pudding>
A steamed pudding was produced according to the formulation shown in Table 13 (production amount: 500 g). Various starches shown in Table 14 below were used as property modifiers. Specifically, milk, gelatin 2, granulated sugar, and a physical property modifier were added to water and heated until the product temperature reached 85°C. After that, beaten egg yolk was mixed, vanilla essence was added, and the cup was filled. After heating for 20 minutes in a steam convection oven to a steaming temperature of 90°C, the mixture was cooled at 4°C for 15 hours to produce a steamed pudding. The obtained steamed pudding was evaluated as described above, and the results are summarized in Table 14 below.

Steamed pudding with any of starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, 33 to 35 added as a physical property modifier has "△" and "×" during the five evaluations. Nor. Most of these are "⊚" in all five evaluations. Starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, and 33 to 35 are highly functional starches having predetermined physical properties, although their raw materials are different.
If it is a high-performance starch, it can improve the physical properties of the gel-like food without impairing the original texture of the gel-like food, regardless of the type of raw material derived from it. It was shown to be highly effective in suppressing syneresis that occurs over time from the surface of the food and the syneresis that occurs from the cut surface of the gel-like food.

<Experimental Example 7: Yogurt (post-fermentation)>
Yoghurt was produced with the composition shown in Table 15 (500 g of production). Various starches shown in Table 16 below were used as physical property modifiers. Specifically, gelatin 3, milk, skimmed milk powder, granulated sugar, and a physical property modifier were added to water, and the mixture was heated until the product temperature reached 85°C. After that, the mixture was cooled until the product temperature reached 30° C. and mixed with stard yogurt. After filling into a cup and fermenting at 40°C for 8 hours, it was cooled at 4°C for 15 hours to produce yogurt. The obtained yogurt was evaluated as described above, and the results are summarized in Table 16 below.

The yoghurt to which any one of starches 12 to 14 and 36 to 40 was added as a physical property modifier was evaluated as "⊚" in all five evaluations. Starches 12 to 14 and 36 to 40 are starches produced from the same starting material, and although there is a difference between food starch and processed starch, they are all highly functional starches with predetermined physical properties.
If it is a highly functional starch, even if the derived raw material is a processed starch, the physical properties of the gel-like food can be improved without impairing the original texture of the gel-like food. It was shown that there is an excellent effect in suppressing syneresis that occurs over time from the surface of the gel-like food and the syneresis that occurs from the cut surface of the gel-like food.

<Experimental Example 8: Yogurt (pre-fermentation)>
Yoghurt was produced according to the formulation shown in Table 17 (production amount: 500 g). Starch 5 or starch 13 was used as a physical property modifier. Specifically, milk, powdered skim milk, and stard yogurt were mixed with a portion of water and fermented at 40° C. for 8 hours. Gelatin 3 and a physical property modifier were added to the remaining water, heated to a product temperature of 85°C, cooled to 30°C, and then mixed with the obtained fermented milk. After that, it was filled in a cup and cooled at 4° C. for 15 hours for gelation to produce yogurt. The obtained yogurt was evaluated as described above, and the results are summarized in Table 18 below.

Yogurt to which 0.1 to 5% by weight of starch 5 or 13 was added as a physical property modifier had neither "△" nor "X" in the five evaluations. Most of these are "⊚" in all five evaluations. Both starches 5 and 13 are highly functional starches with predetermined physical properties. By adding 0.1 to 5% by mass of high-performance starch as a physical property modifier, the physical properties of the gel food are improved without impairing the original texture of the gel food, especially the structure of the gel food by frozen storage. It was shown that it has an excellent effect in suppressing the denaturation of the gel food, the syneresis that occurs over time from the surface of the gel food, and the syneresis that occurs from the cut surface of the gel food.

<Experimental Example 9: Chawanmushi>
Chawanmushi was produced according to the formulation shown in Table 19 (production amount: 500 g). Various starches shown in Table 19 below were used as physical property modifiers. Specifically, a whole egg dissolved in water, sake, mirin, salt, light soy sauce, powdered soup stock, and a property-improving agent were added, and the mixture was heated in a steam convection oven for 20 minutes at a steaming temperature of 90°C. After that, it was cooled at 4°C for 15 hours to produce chawanmushi. The obtained steamed bowl was evaluated as described above, and the results are summarized in Table 20 below.

Rice bowl steamed with starch 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, 33 to 35 added as a physical property improving agent, "△" and "×" in the five evaluations Nor. Most of these are "⊚" in all five evaluations. Starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, and 33 to 35 are highly functional starches having predetermined physical properties, although their raw materials are different.
If it is a high-performance starch, it can improve the physical properties of the gel-like food without impairing the original texture of the gel-like food, regardless of the type of raw material derived from it. It was shown to be highly effective in suppressing syneresis that occurs over time from the surface of the food and the syneresis that occurs from the cut surface of the gel-like food.

<Experimental Example 10: Fruit Jelly>
A fruit jelly was produced according to the composition shown in Table 21 (production amount: 500 g). Various starches shown in Table 22 below were used as property modifiers. Specifically, locust bean gum, carrageenan, granulated sugar, and a physical property modifier are added to water, and after heating until the product temperature reaches 85°C, fructose-glucose liquid sugar, 5-fold concentrated red grape juice, crystalline citric acid, Trisodium citrate was added and the jelly cup was filled to the brim and top sealed. After boil sterilization at 85° C. for 30 minutes, it was cooled with water and cooled at 4° C. for 15 hours to produce a fruit jelly. The obtained fruit jelly was evaluated as described above, and the results are summarized in 22 below.

Fruit jelly to which any one of starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, 33 to 35 was added as a physical property improving agent was "△" and "×" during the five evaluations. Nor. Most of these are "⊚" in all five evaluations. Starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, and 33 to 35 are highly functional starches having predetermined physical properties, although their raw materials are different.
If it is a high-performance starch, it can improve the physical properties of the gel-like food without impairing the original texture of the gel-like food, regardless of the type of raw material derived from it. It was shown to be highly effective in suppressing syneresis that occurs over time from the surface of the food and the syneresis that occurs from the cut surface of the gel-like food.

<Experimental Example 11: Konjac texture jelly>
A konjac texture jelly was produced with the formulation shown in Table 23 (production amount: 500 g). Various starches shown in Table 24 below were used as property modifiers. Specifically, xanthan gum, glucomannan, granulated sugar, and the physical property improving agents shown in Table 22 were added to water, and after heating until the product temperature reached 85 ° C., fructose-glucose liquid sugar, 5-fold concentrated red grape juice, Crystalline citric acid, trisodium citrate were added and the jelly cup was filled to the brim and top sealed. After boil sterilization at 85° C. for 30 minutes, it was cooled with water and cooled at 4° C. for 15 hours to produce konjac texture jelly. The obtained konjac texture jelly was evaluated as described above, and the results are summarized in Table 24 below.

Konjac texture jelly added with any of starch 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, 33 to 35 as a physical property modifier has "△" and " There is no x”. Most of these are "⊚" in all five evaluations. Starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, and 33 to 35 are highly functional starches having predetermined physical properties, although their raw materials are different.
If it is a high-performance starch, it can improve the physical properties of the gel-like food without impairing the original texture of the gel-like food, regardless of the type of raw material derived from it. It was shown to be highly effective in suppressing syneresis that occurs over time from the surface of the food and the syneresis that occurs from the cut surface of the gel-like food.

<Experimental Example 12: Lemon Jelly>
A lemon jelly was produced according to the formulation shown in Table 25 (production amount: 500 g). Various starches shown in Table 26 below were used as property modifiers. Specifically, deacylated gellan gum, granulated sugar, and a physical property modifier are added to water, and after boiling and heating for 3 minutes, fructose-glucose liquid sugar, 6-fold concentrated lemon juice, crystalline citric acid, trisodium citrate, and lactic acid. Calcium was added and the jelly cup was filled to the brim and top sealed. After boil sterilization at 85° C. for 30 minutes, it was cooled with water and cooled at 4° C. for 15 hours to produce lemon jelly. The obtained lemon jelly was evaluated as described above, and the results are summarized in Table 26 below.

Lemon jelly to which any one of starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, 33 to 35 was added as a physical property improving agent was "△" and "×" during the five evaluations. Nor. Most of these are "⊚" in all five evaluations. Starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, and 33 to 35 are highly functional starches having predetermined physical properties, although their raw materials are different.
If it is a high-performance starch, it can improve the physical properties of the gel-like food without impairing the original texture of the gel-like food, regardless of the type of raw material derived from it. It was shown to be highly effective in suppressing syneresis that occurs over time from the surface of the food and the syneresis that occurs from the cut surface of the gel-like food.

<Experimental Example 13: Low Sugar Content Strawberry Jam>
A low-sugar strawberry jam was produced according to the formulation shown in Table 27 (production amount: 500 g). Various starches shown in Table 28 below were used as physical property modifiers. Specifically, pectin, granulated sugar, strawberry pulp, crystalline citric acid, and a property-improving agent were added to water, heated for 3 minutes after boiling, and then kneaded until the sugar content reached 45 degrees. Then, it was cooled at 4° C. for 15 hours to produce a low-sugar strawberry jam. The obtained low-sugar strawberry jam was evaluated as described above, and the results are summarized in Table 28 below.

Low-sugar strawberry jams added with any of starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, 33 to 35 as physical property modifiers were evaluated as "△" and " There is no x”. Most of these are "⊚" in all five evaluations. Starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, and 33 to 35 are highly functional starches having predetermined physical properties, although their raw materials are different.
If it is a high-performance starch, it can improve the physical properties of the gel-like food without impairing the original texture of the gel-like food, regardless of the type of raw material derived from it. It was shown to be highly effective in suppressing syneresis that occurs over time from the surface of the food and the syneresis that occurs from the cut surface of the gel-like food.

<Experimental Example 14: Tofu>
Tofu was produced according to the formulation shown in Table 29 (production amount: 500 g). Various starches shown in Table 30 below were used as physical property modifiers. Specifically, unadjusted soymilk and a physical property modifier were added to water, heated to 75° C., and bittern was added. This was further heated at 75° C. for 15 minutes and then filtered through a bleached tofu to obtain oboro tofu. The oboro-dofu was filled into a mold of 30 cm long×20 cm wide×15 cm high so as to be smooth, and dehydrated under a press with a weight of 500 g for 30 minutes to obtain firm tofu. The firm tofu was cooled at 4° C. for 15 hours to produce tofu. The obtained tofu was evaluated as described above, and the results are summarized in Table 30 below.

Tofu to which any one of starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, 33 to 35 was added as a physical property improving agent had neither "△" nor "×" in the five evaluations. Absent. Most of these are "⊚" in all five evaluations. Starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, and 33 to 35 are highly functional starches having predetermined physical properties, although their raw materials are different.
If it is a high-performance starch, it can improve the physical properties of the gel-like food without impairing the original texture of the gel-like food, regardless of the type of raw material derived from it. It was shown to be highly effective in suppressing syneresis that occurs over time from the surface of the food and the syneresis that occurs from the cut surface of the gel-like food.

<Experimental Example 15: Kudzu Cutting>
Kudzu cutting was produced with the formulation shown in Table 31 (production amount: 500 g). Various starches shown in Table 32 below were used as property modifiers. Specifically, after adding kudzu powder and a property modifier to water, the mixture was heated to 75°C. After pouring it into a sink, it was further heated in a steamer for 15 minutes. After heating, it was cooled at 4° C. for 15 hours and cut into 3 mm width to produce kudzu cut. The obtained kudzu cut was evaluated as described above, and the results are summarized in Table 32 below.

Kudzu cutting with starch 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, 33 to 35 added as a physical property improving agent has "△" and "×" in the five evaluations Nor. Most of these are "⊚" in all five evaluations. Starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, and 33 to 35 are highly functional starches having predetermined physical properties, although their raw materials are different.
If it is a high-performance starch, it can improve the physical properties of the gel-like food without impairing the original texture of the gel-like food, regardless of the type of raw material derived from it. It was shown to be highly effective in suppressing syneresis that occurs over time from the surface of the food and the syneresis that occurs from the cut surface of the gel-like food.

<Experimental Example 16: Bracken rice cake>
Kudzu cutting was produced with the formulation shown in Table 33 (production amount: 500 g). Various starches shown in Table 34 below were used as property modifiers. Specifically, bracken starch, granulated sugar, and a property-improving agent were added to water and then heated to 75°C. After pouring it into a sink, it was further heated in a steamer for 15 minutes. After heating, it was cooled at 4° C. for 15 hours and cut into 2 cm squares to produce bracken-starch dumplings. The obtained bracken-starch dumpling was evaluated as described above, and the results are summarized in Table 34 below.

Warabimochi with any of starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, 33 to 35 added as a physical property improving agent has "△" and "×" during the five evaluations. Nor. Most of these are "⊚" in all five evaluations. Starches 4 to 6, 12 to 14, 18 to 21, 24 to 26, 29 to 31, and 33 to 35 are highly functional starches having predetermined physical properties, although their raw materials are different.
If it is a high-performance starch, it can improve the physical properties of the gel-like food without impairing the original texture of the gel-like food, regardless of the type of raw material derived from it. It was shown to be highly effective in suppressing syneresis that occurs over time from the surface of the food and the syneresis that occurs from the cut surface of the gel-like food.

<Experimental Example 17: Dashi rolled egg>
A frozen dashimaki egg was produced with the formulation shown in Table 35 (production amount: 500 g). Various starches shown in Table 36 below were used as property modifiers. Specifically, whole eggs, liquid seasonings, sugar, potato starch, and physical property modifiers were added to water and mixed, and then baked in a frying pan whose surface temperature was maintained at 160 ° C. to produce dashimaki eggs. . Immediately before evaluation, it was reheated in a microwave oven and evaluated as described above, and the results are summarized in Table 36 below.

The starches 43 to 47 used here are all derived from potato starch. Starches 44 to 46 are highly functional starches with predetermined physical properties, so they were produced by adding starch 44, 45 or 46 as a physical property improving agent. .
Starch 43 is only pulverized and corresponds to that described in Patent Document 1 (Japanese Patent No. 4212808), and starch 47 is excessively pulverized. Since these do not have the prescribed physical properties, the gel-like food of the present invention (dashimaki egg) cannot be produced.

<Experimental Example 18: Chawanmushi>
Chawanmushi was produced with the formulation shown in Table 37 (production amount: 500 g). Various starches shown in Table 38 below were used as property modifiers. Specifically, water, bonito extract seasoning (trade name: Pikaichi, Fuji Food Industry), reduced starch syrup (trade name: SE-30, Bussan Food Science), whole egg, xanthan gum (trade name: Bistop D-3000, Saneigen F.F.I.) and a physical property modifier were added and mixed, and then 70 g each was filled in a container. It was heated in a steam convection oven for 20 minutes so that the steaming temperature was 90° C. to produce chawanmushi. After that, it was cooled at 4° C. for 15 hours and evaluated as described above. The results obtained are summarized in Table 38 below.

ここで用いた澱粉４８～５２は、いずれもタピオカに由来するものである。澱粉４９～５１、所定の物性を備えた高機能性澱粉であるので、澱粉４９，５０または５１を物性改良剤として用いて製造された茶わん蒸しは、５つの評価がすべて“◎”である。
澱粉４８は、特許文献２（特開２０１２－２３５７３７号公報）で用いられているものであり、澱粉５２は、過度に粉砕されたものである。これらは所定の物性を備えていないので、本発明のゲル状食品（茶わん蒸し）を製造することができない。

The starches 48 to 52 used here are all derived from tapioca. Starches 49 to 51 are high-performance starches with predetermined physical properties, so the chawanmushi produced using starches 49, 50, or 51 as physical property modifiers are all rated "⊚" in the five evaluations.
Starch 48 is the one used in Patent Document 2 (Japanese Patent Application Laid-Open No. 2012-235737), and starch 52 is excessively pulverized. Since these do not have the prescribed physical properties, the gel-like food (steamed in a bowl) of the present invention cannot be produced.

<Experimental Example 19: Dashi rolled egg>
A dashimaki egg was produced with the formulation shown in Table 39 (production amount: 500 g). Various starches shown in Table 40 below were used as property modifiers. Specifically, powdered soup stock, whole eggs, and physical property modifiers were added to water and mixed, and then baked in an egg maker heated to a surface temperature of 160° C. to produce dashimaki tamago. This was allowed to cool at room temperature for 15 hours, and the above evaluation was performed. The results obtained are summarized in Table 40 below.

The starches 17, 19 to 22 used here are all derived from glutinous rice. Starches 19 to 21 are high-performance starches with predetermined physical properties, so they were produced using Starch 19, 20 or 21 as physical property improvers. .
Starch 17 is that used in Patent Document 3 (Patent No. 6687559), and starch 22 is excessively ground. Since these do not have the prescribed physical properties, the gel-like food of the present invention (dashimaki egg) cannot be produced.

<Experimental Example 20: Milk pudding>
A milk pudding was produced according to the formulation shown in Table 41 (production amount: 500 g). Various starches shown in Table 42 below were used as property modifiers. Specifically, milk, granulated sugar, gelatin 1, and a physical property modifier were added to water, mixed, and then heated until the product temperature reached 85°C. This was filled in a cup and cooled at 4° C. for 15 hours for gelation to produce a milk pudding. The produced milk pudding was evaluated as described above. The results obtained are summarized in Table 42 below.

Starches 5, 6, 53 to 61 used here are all derived from nonglutinous rice, and starches 62 to 70 are all derived from waxy corn. Although these starches are manufactured by different methods, they are highly functional starches with predetermined physical properties. All are "◎".

According to the present invention, it is possible to improve the physical properties of the gel-like food without impairing the original texture of the gel-like food, and to produce a gel-like food having the original texture and improved physical properties. is.

Claims (7)

A denaturation inhibitor for inhibiting denaturation of gel-like food during freezing and thawing , characterized by containing, as an active ingredient, a highly functional starch consisting of a starch that satisfies the following conditions (1) and (2): A denaturation inhibitor for frozen and thawed foods.
(1) The sol viscosity at 10 ° C. of a sol with a starch concentration of 3% is 10 to 200 mPa s
(2) Gel strength residual rate defined by ((GS/150) × 100) is 15 to 80%
(GS is the gel strength at 20° C. of a gel of an agar-starch solution containing 0.25% agar X and 1.5% starch, and agar X gels at a concentration of 0.25%. is an agar with a gel strength of 150 g/cm ² at 20°C.) 2. The agent for suppressing denaturation during freezing and thawing for gel-like food according to claim 1, wherein said gel-like food contains one or more gelling agents selected from agar, gelatin, egg white, egg yolk, and whey protein . 3. The freeze-thaw gel food according to claim 1 or 2, wherein said highly functional starch is derived from non-glutinous rice, waxy corn, or tapioca, and consists of starch satisfying the following conditions (1a) and (2a). Time-varying inhibitor .
(1a) the sol viscosity is 20 to 150 mPa s
(2a) The gel strength residual rate is 15 to 60% 3. The agent for suppressing denaturation during freezing and thawing for gelatinous foods according to claim 1 or 2 , wherein said highly functional starch is derived from glutinous rice and consists of starch satisfying the following conditions (1b) and (2b).
(1b) the sol viscosity is 10 to 100 mPa s
(2b) The gel strength residual rate is 20 to 70 % A method for suppressing denaturation of a gel-like food during freezing and thawing using the agent for suppressing denaturation during freezing and thawing for gel-like food according to any one of claims 1 to 4, wherein the high-performance starch is the gel-like A method for suppressing denaturation of a gel-like food, which comprises adding the physical property improver for gel-like food during freezing and thawing so as to be 0.1 to 5.0% by mass of the food . A gel-like food containing a gelling agent and the inhibitor of denaturation during freezing and thawing for gel-like food according to claim 1, 3, or 4, wherein the content of the high-performance starch is 0% of the gel-like food. .1 to 5.0% by mass of gel-like food . 7. The gelled food according to claim 6 , wherein the gelling agent is one or more selected from gelatin, agar, egg white, egg yolk, and whey protein .