JP7214203B2 - viscous food - Google Patents

Description

The present invention relates to viscous foods.

Traditionally, marshmallows have been widely known as sweets, and their fluffy texture is popular with men and women of all ages.

In addition, marshmallows are solid at room temperature, but they have the property of melting when the temperature is raised. It is popular for its airy texture that contains

However, since the marshmallow is a solidified food, it cannot have the texture of roasted marshmallows at room temperature.

Therefore, there is known a viscous spread food prepared by whipping syrup and egg white so that the viscous and airy texture can be enjoyed even at room temperature.

However, in this spreadable food, the temporal stability of microbubbles incorporated by stirring during production (hereinafter also referred to as bubble stability) is extremely poor, and the liquid phase and bubbles separate over time.

For example, when forming a shaped body to be topped on a cake or the like using a piping bag (hereinafter also referred to as a squeezed shaped body), if spread food is used as a substitute for fresh cream, it will gradually separate and collapse. It means that

In addition, as shown in Patent Document 1, for example, a food material having shape retention by adding egg white, polysaccharide thickener and the like has been proposed.

Japanese Patent Publication No. 2004-538015

However, Patent Document 1 does not mention at all about letting the food material contain air, and since the state change according to temperature is remarkable, it is solid at normal temperature, but softens or melts at high temperature. Lack of shape retention due to extruding.

Therefore, it is difficult to form a drawn body using a piping bag or the like, and it is even more difficult to obtain a form that does not solidify even at a low temperature, much less 0°C or lower, and maintains its viscosity.

The present invention has been made in view of such circumstances, and has a cream-like texture, high bubble stability, and a viscous product that does not freeze at room temperature or below 0 ° C. In addition, it has good shape retention with little change in hardness even in a high temperature range from low temperature to room temperature to about 80 ° C. In addition, it is possible to form grill marks at temperatures of 100 ° C or higher. provide a viscous food.

In order to solve the above conventional problems, the viscous food according to the present embodiment includes (1) a polysaccharide thickener containing at least carrageenan, xanthan gum, and locust bean gum, dextrin, egg white, and liquid A base material containing 15 to 35% by weight of water containing syrup is entrapped with air in the form of microbubbles in such an amount that the specific gravity of the viscous food described later becomes 0.2 to 0.8.

In addition, the viscous food according to this embodiment also has the following characteristics.
(2) The blending weight ratio of carrageenan, xanthan gum, and locust bean gum contained in the polysaccharide thickener is 0.1-5:0.1-2:0.1-5 when the carrageenan is κ-carrageenan. and 5-10: 0.1-3.4: 0.1-5 in the case of ι-carrageenan.
(3) 0.01 to 0.5% by weight of κ-carrageenan or 0.016 to 0.034% by weight of ι-carrageenan as the carrageenan, 0.0003 to 0.007% by weight of the xanthan gum, and 0.0003 to 0.017% by weight of the locust bean gum; 0.2 to 4.0% by weight of the dextrin, 0.3 to 1.5% by weight of the egg white in a dry state, and 80 to 98% by weight of the liquid syrup when the Brix value is 70 to 80.

According to the viscous food according to the present invention, 15 to 35% by weight of water containing a polysaccharide thickener containing at least carrageenan, xanthan gum, and locust bean gum, dextrin, egg white, and liquid syrup In the base material containing, the amount of air that makes the specific gravity of the viscous food described later 0.2 to 0.8 is entrapped in the form of fine bubbles, so it has a texture similar to cream and has bubble stability In addition, it can maintain its viscosity without freezing even at room temperature or below 0 ° C, and it has good retention with little change in hardness even in a high temperature range from low temperature to room temperature to about 80 ° C. It is possible to provide a viscous food that has good shapeability and that can be baked at a temperature of 100° C. or higher.

The present invention relates to a viscous food, in particular, it has a cream-like texture, high bubble stability, and does not freeze at room temperature or below 0 ° C. In addition, it has good shape retention with little change in hardness even in a high temperature range from low temperature to room temperature to about 80 ° C. Furthermore, it is possible to form baked marks at temperatures of 100 ° C or higher. The object of the present invention is to provide a viscous food, in other words, a liquid marshmallow-like food having the characteristics described above.

Here, with respect to the food according to the present embodiment, the viscousness refers to a state that has both shape retention and fluidity to the extent that it can be stored in a piping bag or the like like whipped cream and formed into a squeezed product. For example, it is a concept that includes properties such as bean paste used as a filling for steamed buns.

The viscous food according to this embodiment contains polysaccharide thickener, dextrin, egg white, and liquid syrup, and optionally gelatin can be added.

Polysaccharide thickeners include at least carrageenan, xanthan gum, and locust bean gum.

Carrageenan is a kind of straight-chain sulfur-containing polysaccharides, and generally those obtained by alkaline extraction from red algae can be used. Although the type of carrageenan is not particularly limited, κ-carrageenan and ι-carrageenan can be preferably used.

The amount of carrageenan used is not particularly limited. It is about 0.016 to 0.034% by weight.

Xanthan gum is a polysaccharide produced by fermenting starch or the like with Xanthomonas campestris, and the amount used is about 0.0003 to 0.007% by weight of the prepared viscous food.

Locust bean gum is a polysaccharide containing galactomannan as the main component obtained from the seeds of carob trees, and the amount used is about 0.0003 to 0.017% by weight of the prepared viscous food.

In addition, polysaccharide thickeners may also include agar, guar gum, gellan gum, glucomannan, alginic acid, and the like, and salts such as calcium and potassium are added as appropriate to obtain interactions between these and salts. You can also For example, the amount of guar gum used is approximately 0.01 to 1.0% by weight of the prepared viscous food.

Among polysaccharide thickeners, the weight ratio of κ-carrageenan (or ι-carrageenan), xanthan gum, and locust bean gum is generally 0.1-5 (5-10): 0.1-2: 0.1-5. is desirable. By using such a blending ratio, it is possible to obtain a viscous food exhibiting a cream-like texture, high foam stability, and excellent shape retention. If guar gum is optionally added, the mixing ratio of κ-carrageenan (or ι-carrageenan), xanthan gum, locust bean gum, and guar gum is 0.1-5 (5-10):0.1- 2 (0.1 to 3.4): 0.1 to 5: 0.1 to 1, and when adding gellan gum, a blend of κ-carrageenan (or ι-carrageenan), xanthan gum, locust bean gum, and gellan gum The ratio can be 0.1-5 (5-10): 0.1-2 (0.1-3.4): 0.1-5: 0.5-0.9. Both guar gum and gellan gum can be added. When one or both of guar gum and gellan gum are added, better texture, bubble stability, and shape retention can be achieved than when these are not added.

Gelatin that is generally used for foods, such as those derived from pigs, cows, and fish with reduced odor for confectionery, is suitable. Generally more than 0% by weight and 1.2% by weight or less, more preferably about 0.1 to 1.0% by weight of the viscous food.

If the amount of gelatin used exceeds 1.2% by weight, the syrup will separate and the stability will be poor. A viscous food that has a light and smooth texture but does not solidify at room temperature by using gelatin in an amount of more than 0% by weight and 1.2% by weight or less, more preferably 0.1 to 1.0% by weight. can do.

Dextrin is added to reduce the stringiness that occurs along with the stickiness derived from polysaccharide thickeners and to achieve a crunchy melt-in-the-mouth feeling. Preferably, the dextrin is a low glycated dextrin with a DE value of less than 20. The amount used is approximately 0.2 to 4.0% by weight of the prepared viscous food.

The egg white is preferably derived from birds, especially chicken eggs, and may be liquid egg white obtained from raw eggs. preferable. For example, when using dried egg white, the amount used is approximately 0.3 to 1.5% by weight of the prepared viscous food.

The liquid syrup is a syrup obtained by mixing powdery (crystalline) saccharides or liquid saccharides, and various starch saccharification products, sugar, molasses, etc. are blended.

Examples of powdery (crystalline) saccharides that can be used include granulated sugar, white disaccharide, trehalose, glucose, and sugar alcohols such as erythritol.

In addition, as liquid sugars, glucose-fructose liquid sugar, sorbitol, etc. can be used. It is desirable to use starch syrup.

The liquid syrup has a sugar content of 70% or more (approximately 70-80 in Brix value) and is used in an amount of approximately 80-98% by weight of the prepared viscous food. The sugar content and Brix value of the liquid syrup are examples, and can be appropriately adjusted in consideration of the water content described below. That is, the amount of liquid syrup to be added should be an amount that accounts for 80 to 98% by weight when the Brix value is 70 to 80.

Also, the viscous food according to the present embodiment contains water. The water content is generally in the range of 15 to 35% by weight, including water constituting the liquid syrup, water derived from the egg white of the raw egg, other water contained in the powder, and the like.

Then, the viscous food according to this embodiment includes a base material containing 20 to 35% by weight of water containing the thickening polysaccharide, gelatin, dextrin, egg white, and liquid syrup, It is prepared by embracing air in the form of microbubbles.

The amount of air to be mixed into the base material is such that the specific gravity of the viscous food is 0.2 to 0.8, preferably 0.4 to 0.7. It can be made into a viscous food that can be retained and that can be enjoyed with an airy texture.

Hereinafter, the viscous food according to the present embodiment will be described in detail with reference to its manufacturing method.

[1. Preparation of viscous food 1]
First, in order to facilitate dissolving gelatin, 0.54 parts by weight of water was added to 0.18 parts by weight of gelatin for pre-swelling.

Next, a liquid syrup was prepared. 41.0 parts by weight of granulated sugar, 8.8 parts by weight of Himal, 14.8 parts by weight of oligosaccharide starch syrup (Tetrap (registered trademark) manufactured by Hayashibara Co., Ltd.) mainly composed of maltotetraose, and 11.7 parts by weight of SO syrup. , and 11.7 parts by weight of water, and heated to about 75 to 110°C.

Next, a part of the prepared liquid syrup was taken, and 0.025 parts by weight of ι-carrageenan (Gelrich (registered trademark) No. 3 manufactured by Saneigen FFI Co., Ltd.) and 0.063 parts by weight of thickening A polysaccharide mixed preparation (TS Gel BON manufactured by Taisho Technos Co., Ltd.) and 2.4 parts by weight of low-saccharified dextrin (Smart Taste (registered trademark) manufactured by San-Ei Gen FFI Co., Ltd.) are dispersed, and 8.0 parts by weight of After adding water, the mixture was dissolved by heating to 70° C. or higher, and swollen gelatin was added and dissolved to obtain a viscous liquid. The thickening polysaccharide mixed preparation contains at least xanthan gum and locust bean gum, and the blending weight ratio of carrageenan, xanthan gum and locust bean gum in the viscous liquid is 7.5:0.96:2.64.

On the other hand, 0.8 parts by weight of dried egg white was added to the rest of the prepared liquid syrup to disperse it, and then mixed with the above-mentioned viscous liquid cooled to about 50 to 55 ° C. to form a base material. This base material was stirred and foamed to obtain a viscous food A having a specific gravity of 0.4 to 0.6.

[2. Preparation of viscous food 2]
Next, the above [1. Viscous foods with different textures were prepared by changing the blending weight ratio of carrageenan, xanthan gum and locust bean gum in the viscous liquid in the same procedure as Preparation of viscous food 1]. .

Specifically, as foods with higher fluidity than viscous food A, viscous food B in which the blending weight ratio of carrageenan, xanthan gum, and locust bean gum is 2:1:2, and viscous food A viscous food C containing carrageenan, xanthan gum and locust bean gum at a blending weight ratio of 3:2:3 was obtained as a paste-like food with lower fluidity than A.

[3. Confirmation of texture]
Next, the obtained viscous foods A to C were tasted to confirm the texture. Specifically, three panelists who had been engaged in the manufacture of marshmallow confectionery for many years were asked to taste the viscous foods A to C, and to examine the texture when compared with marshmallows and whipped cream.

As a result, it was confirmed that all of the viscous foods A to C retained the airy texture peculiar to marshmallows.

In addition, the viscous food A has a texture very similar to whipped cream, and the viscous food B and the viscous food C have a texture similar to that of whipped cream, but have a loose texture and texture. A firm texture was obtained, and it was confirmed that the food had an unprecedented new texture.

[4. Bubble stability test]
Next, viscous foods A to C were tested for foam stability. Specifically, each of the viscous foods A to C was placed in a 500 ml capacity glass bottle with a lid and held at refrigeration temperature for one month to confirm the presence or absence of separation between the bubble portion and the liquid phase. .

As a result, no separation was observed in any of the viscous foods A to C after 1 month, confirming that they had sufficient foam stability.

[5. Drawing model formation test]
Next, for the viscous foods A to C, a drawing test was conducted. Specifically, the viscous foods A to C at -18°C, 4°C, and normal temperature (20°C) were placed in a pastry bag for cake topping, and a conch-shaped squeezed body was formed on the sponge cake. , confirmed its moldability.

As a result, with regard to the viscous foods A to C, it was possible to form a draw-molded body having an intended shape in any temperature range.

In addition, almost no differences in moldability due to differences in temperature for each of the viscous foods A to C, particularly differences in moldability due to viscosity, were observed.

[6. Firing test]
Next, regarding the viscous foods A to C, the shape retention during baking was confirmed. Specifically, viscous foods A to C were used to form conch-shaped squeeze-shaped bodies on bread, which were then baked for 3 minutes in a preheated oven toaster and visually confirmed.

As a result, although it was confirmed that each of the viscous foods A to C had a slightly plump expansion, it did not melt out and lose its shape, and it was sufficiently retained even at high temperatures. It was confirmed to have morphology.

In addition, formation of a baked color with an appetizing aroma was confirmed on the surface of each squeeze model. It is considered that this brown color is formed by the Maillard reaction of amino acids and sugars at the same time as the surface of the drawn body solidifies due to the heat denaturation of the protein.

[7. Property confirmation test with or without carrageenan]
Next, using viscous food A as a typical example, the difference in properties was compared between the case where carrageenan was used and the case where carrageenan was not used.

Specifically, a viscous food A according to the present embodiment using carrageenan and a comparative food X1 not using carrageenan were prepared, and moldability and bubble stability were confirmed.

The aforementioned [5. When drawing shaped bodies were formed for the viscous food A and the comparative food X1 in the same manner as in the drawn shaped body formation test], no particular difference in formability was confirmed.

On the other hand, the aforementioned [4. Air bubble stability test]] was stored in a glass bottle with a lid of 500 ml capacity, and the air bubble stability was confirmed under abuse test conditions at 30°C. After 24 hours, the viscous food A was not observed to be separated between the bubble portion and the liquid phase even after 48 hours.

From these results, it was confirmed that carrageenan greatly contributed to the foam stability in the viscous foods A to C according to the present embodiment.

[8. Investigation of texture with or without dextrin]
Next, using viscous food A as a representative example, the difference in texture was compared between the case where dextrin was added and the case where dextrin was not added.

Specifically, the viscous food A according to the present embodiment using low-saccharified dextrin and the comparative food X2 not using dextrin were prepared, and the above [3. Confirmation of texture], the texture was confirmed by having the panelists nominated taste it.

As a result, it was confirmed that the viscous food A to which the low-saccharified dextrin was added had a crunchy texture similar to that of whipped cream, but the comparative food X2 to which no dextrin was added had stringiness. A decrease in texture such as stickiness in the mouth was observed.

[9. Cooking example]
Next, cooking examples using viscous foods A to C are shown.

(9-1. Fruit dessert)
After adding an appropriate amount of red pigment and peach flavor to the viscous food A during or after preparation of the viscous food A and stirring uniformly, the syrup-pickled cut fruit is gently mixed, A fruit dessert using the viscous food A was prepared by placing it in a glass container and scattering the cereals.

The cut fruit mixed with the viscous food A was firmly supported by the viscous food A without sinking downward in the container, and maintained a uniformly dispersed state.

In addition, the airy texture of the viscous food A combined with the juiciness of the cut fruit and the crunchy texture of the cereal was considered to be a dessert that both adults and children can enjoy.

(9-2. Cup ice)
First, a cylindrical molding member with a diameter of about 2 cm was placed in the center of a 120 ml ice cream cup with a paper lid, and the ice cream base was poured into the cup and subjected to freezing treatment.

Next, remove the mold member from the center of the solidified ice cream base (hereinafter simply referred to as ice cream), fill the formed recess with viscous food B, place a paper lid, and freeze again. Cup ice was prepared using the viscous food B by applying.

When this cup ice cream was tasted, the ice cream portion was solidified to the extent that considerable force was required to scoop it up with a wooden spatula. There was almost no change in the hardness of the dough, and I was able to easily insert and scoop it with a wooden spatula.

In addition, when the scooped ice cream was dipped in the viscous food B in the center and eaten, the soft and fluffy texture of the viscous food B was obtained along with the hardness and rich body of the ice cream. rice field.

In particular, although the viscous food B has a firm cooling sensation of about -10°C, it is soft contrary to the image of hardness assumed from the temperature. A cup ice cream with a new texture was obtained.

(9-3. Manju)
After 100 g of wheat flour and 3 g of an expanding agent were powder-mixed and sieved, 100 g of a 70 w/w % granulated sugar aqueous solution was added and kneaded to obtain a steamed bun dough.

Next, 20 g of steamed bun dough was spread on the palm, and about 20 g of the viscous food C was used as a filling to perform a filling operation.

Then, the resulting stuffed filling was placed in a steamer and steamed for about 7 minutes to obtain steamed buns using the viscous food C.

First, when the manju immediately after steaming was visually checked, the viscous food C did not leak from the skin of the manju, and it was in almost the same state as when the encrustation work was performed.

In addition, when it was tasted, it was felt that the bean paste had a more plump texture than the usual red bean strained bean paste.

In addition, when the manju that had been cooled to room temperature was tasted, the skin part of the manju felt firmer in texture than immediately after steaming, but the bean paste part of the viscous food C , Almost no difference in texture due to the difference in temperature was felt, and an airy and heavy whipped cream-like texture was obtained.

(9-4) Turkish ice cream By adding 0.01 to 0.06% of a thickening agent such as xanthan gum to viscous food A, the viscosity is increased and the texture is similar to dondurma, a Turkish ice dessert. An ice cream was prepared.

The resulting Turkish ice cream was edible at ice temperature to normal temperature, and could be mixed with solids such as fruits and cereals as auxiliary raw materials, and could be used as it was or as a spread.

As described above, the viscous food according to the present embodiment contains a polysaccharide thickener containing at least carrageenan, xanthan gum, and locust bean gum, dextrin, egg white, and liquid syrup. The base material contains 15 to 35% by weight of water, and the amount of air that makes the specific gravity of the viscous food described later 0.2 to 0.8 is included in the form of fine bubbles, resulting in a cream-like texture. It has high bubble stability, can maintain viscosity without freezing even at room temperature or below 0 ° C, and has hardness even in a high temperature range from low temperature to room temperature to about 80 ° C. It is possible to provide a viscous food that has good shape retention with little change in the temperature and can also form baked marks at a temperature of 100° C. or higher.

Finally, the description of each embodiment mentioned above is an example of this invention, and this invention is not limited to the above-mentioned embodiment. Therefore, it goes without saying that various modifications other than the above-described embodiments can be made in accordance with the design and the like within the scope not departing from the technical idea of the present invention.

Claims (3)

A base material containing 15 to 35% by weight of water containing a polysaccharide thickener containing at least carrageenan, xanthan gum, and locust bean gum, dextrin, egg white, and liquid syrup, and the viscous food described below. A viscous food made by enclosing air in the form of microbubbles so that the specific gravity of the food is 0.2 to 0.8. The blending weight ratio of carrageenan, xanthan gum, and locust bean gum contained in the polysaccharide thickener is 0.1-5:0.1-2:0.1-5 when the carrageenan is κ-carrageenan, 2. The viscous food according to claim 1, wherein the ratio is 5-10: 0.1-3.4: 0.1-5 in the case of iota-carrageenan. 0.01 to 0.5% by weight of κ-carrageenan or 0.016 to 0.034% by weight of ι-carrageenan as the carrageenan;
0.0003 to 0.007% by weight of said xanthan gum;
0.0003 to 0.017% by weight of locust bean gum;
0.2-4.0% by weight of said dextrin;
said egg white corresponding to 0.3 to 1.5% by weight on a dry basis;
3. The viscous food according to claim 1 or 2, comprising a liquid syrup that accounts for 80 to 98% by weight when the Brix value is 70 to 80.