JP7451147B2 - Method for manufacturing gel laminate - Google Patents

Description

The present invention relates to a method for manufacturing a gel laminate.

As a method for producing a gel laminate in which a plurality of gel layers are stacked, for example, sol sections with a specific gravity difference of 0.008 or more are prepared, and the fluid between each section that has not completed gelation is simultaneously placed in a container. Alternatively, there is known a method for manufacturing a layered gel-like material in which a plurality of gel layers are stacked and integrated by pouring the gel over time and allowing the gel to stand at a temperature below the gelling temperature (see Patent Document 1).

In addition, it is a heated melt containing a thickening polysaccharide whose Brix value (sugar content) is approximately equal to the Brix value of the final product, jelly confectionery, and which is a thickening polysaccharide containing carrageenan alone or carrageenan and agar as main components. A step of filling a heated melted material containing gelatin into a molding device larger than the size of the final product; A step of filling onto a filling made of a heated melt containing saccharide, a step of leaving the filled filling containing the thickening polysaccharide and a filling containing gelatin until they solidify, and molding the solidified material. A method for producing a gel laminate (jelly confectionery here) is known, which includes the steps of taking it out of a container and cutting it into the size of the final product (see Patent Document 2). However, by using such a manufacturing method, a multilayered gel-like material in which each gel layer is firmly adhered can be obtained, but the obtained multi-layered gel-like material is weak against heat and cannot be subjected to heat treatment such as cooking. There wasn't.

On the other hand, material (I) containing 0.5 to 5% by weight of the polysaccharide prepared by stirring and maintaining a dispersion containing thermocoagulable β-1,3-glucan at 55°C to 60°C and the polysaccharide-containing material (II) prepared separately in the same manner as above, are combined so that both are independent and in close contact with each other, and the combination is brought into contact with the gel-like material. If a surface exists, it should be heated to 60°C to 70°C, further heated to 80°C or higher if necessary, and for other combinations, it should be maintained at 65°C or higher and then cooled. A method for producing a gel laminate (here, jelly foods) characterized by the following is known (see Patent Document 3). However, according to this production method, the above-mentioned material (I) and material (II) contact each other in a sol state to form a gel, so that multi-layered jelly foods that are heat resistant and have excellent interlayer adhesion are produced. However, when increasing the content of heat-coagulable glucan to produce foods with a chewier texture, this production method requires complicated temperature control and the viscosity of materials (I) and (II) There was a problem in that it became expensive and difficult to handle. Furthermore, the texture of the resulting jelly was not necessarily satisfactory.

Japanese Unexamined Patent Publication No. 55-165759 Japanese Patent Application Publication No. 2007-202447 Japanese Unexamined Patent Publication No. 50-132156

The problem of the present invention is that even when producing a gel laminate by increasing the content of heat-coagulable β-1,3-glucan such as curdlan, it is easy to handle during production and has good interlayer adhesion. It is an object of the present invention to provide a method for producing a gel laminate having excellent texture and texture.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that curdlan, etc., which can be obtained by neutralizing an alkaline aqueous solution of curdlan, or which can be obtained by stirring curdlan at high speed in water, A gel laminate can be easily produced by laminating a plurality of layers formed using an aqueous dispersion or hydrosol of coagulable β-1,3-glucan to form a multilayer body, and heating the multilayer body. The present inventors have discovered that it is possible to produce a multilayered gel-like food product that has excellent interlayer adhesion and also has an excellent texture when used as a food product, leading to the completion of the present invention.

That is, the present invention is as specified by the matters shown below.
(1)) Prepare one or more types of aqueous dispersions or hydrosols of heat-coagulable β-1,3-glucan, and create a plurality of layers formed by the one or more types of aqueous dispersions or hydrosols. A method for producing a gel laminate, which comprises laminating the layers to form a multilayer body, and gelling the multilayer body by heating the multilayer body.
(2) The content of thermocoagulable β-1,3-glucan contained in the aqueous dispersion or hydrosol of thermocoagulable β-1,3-glucan is lower than that of the water contained in the aqueous dispersion or hydrosol. The manufacturing method according to (1), characterized in that the amount is in the range of 2 to 10% by mass.
(3) The aqueous dispersion or hydrosol of heat-coagulable β-1,3-glucan is further selected from the group consisting of fats and oils, starch, emulsifiers, powdered protein materials, cellulose, calcium salts, pigments, and thickeners. The manufacturing method according to (1) or (2), characterized in that the method contains one or more kinds of additives.
(4) A multilayered body in which a plurality of layers formed by one or more types of aqueous dispersions or hydrosols are laminated, and a thermocoagulable β-1,3-glucan-containing powder is deposited between the layers. The manufacturing method according to any one of (1) to (3), characterized in that a layer is provided.
(5) the aqueous dispersion or hydrosol of thermocoagulable β-1,3-glucan neutralizes the alkaline aqueous solution of thermocoagulable β-1,3-glucan; - The production method according to any one of (1) to (4), characterized in that the glucan is prepared by stirring the glucan in water at high speed.
(6) The manufacturing method according to any one of (1) to (5), wherein the gel laminate is a multilayer gel-like food product.
(7) The manufacturing method according to (6), wherein the multilayer gel-like food is a fish-like food or a meat-like food.

By using the production method of the present invention, even if the content of thermosetting β-1,3-glucan such as curdlan is increased, a gel laminate can be easily produced, and the gel laminate obtained can provide a method for producing a gel laminate that has excellent interlayer adhesion and can produce a multilayer gel-like food product that has excellent chewy texture when used as a food product.

1 shows a tuna sashimi-like food produced by the production method of the present invention (Example 1). 1 shows a tuna sashimi-like food produced by the production method of the present invention (Example 1). A salmon sashimi-like food produced by the production method of the present invention is shown (Example 2). A bacon-like food produced by the production method of the present invention is shown (Example 3).

The method for producing the gel laminate of the present invention is an aqueous dispersion or hydrosol (hereinafter collectively referred to as "thermosetting glucan") of thermosetting β-1,3-glucan (hereinafter sometimes simply referred to as "thermosetting glucan"). (Sometimes referred to as "aqueous dispersion, etc." This is a production method in which a multilayer body is gelled by heating, and more specifically, (1) when preparing one kind of aqueous dispersion of thermosetting glucan, layers formed by the aqueous dispersion, etc. A multilayer body is formed by depositing a layer formed by depositing a heat-coagulable glucan-containing powder between the layers, or (2) when preparing two or more types of aqueous dispersions of heat-coagulable glucan, water A multilayer body is formed by laminating a plurality of layers formed by a dispersion liquid, etc. (even in this case, it is formed by depositing a thermocoagulable glucan-containing powder between the layers). This is a production method in which the formed multilayer body is gelled by heating. The term "aqueous dispersion or hydrosol of thermocoagulable glucan" used in the production method of the present invention means a solution or hydrosol in which thermocoagulable glucan is dispersed in water. As long as it is in a dispersed state, it means that it may contain other components.

The gel laminate obtained by the production method of the present invention (also referred to as the gel laminate of the present invention) means a multilayer composition in which two or more gelled layers are laminated, and this is used for food applications. Specifically, when used in foods with sweetness, such as jelly, mousse, pudding, Bavarois, flan, blancmange, and Western-style and Japanese-style multilayered desserts such as mizuyokan; Examples include multilayered gel-like foods such as boiled rice, jelly, terrine, meat-like foods, fish-like foods, etc., which are laminated in combination with food; among them, meat-like foods or fish-like foods having a multilayer structure are preferably mentioned. . Meat-like foods and fish-like foods are foods in which meat or fish meat is replaced with vegetable protein, etc. Specifically, the lean part is replaced with a gelled product using vegetable protein, and the fatty part is replaced with vegetable protein. Meat-like foods such as bacon, ham, and roasted meat are replaced with gelatinized products using vegetable oil, or lean parts are replaced with gelatinized products using vegetable protein, and streaks are replaced with a mixed powder of curdlan and pigment. Examples include substitute fish-like foods such as tuna and salmon (for example, sashimi-like foods). Note that the gel laminate of the present invention is not limited to food applications as described above, and may be used in various applications to which gel compositions are applied.

The thermocoagulable β-1,3-glucan used in the production method of the present invention may be a thermocoagulable polysaccharide that has D-glucose as its constituent sugar, mainly consists of β-1,3-glucoside bonds, and has thermocoagulability. It is not particularly limited, and examples thereof include curdlan, paramylon, pachyman, etc. Among them, curdlan can be preferably exemplified. Such curdlan includes, for example, those produced by microorganisms of the genus Alcaligenes or Agrobacterium. Specifically, curdlan produced by Alcaligenes faecalis var. myxogenes strain 10C3K [Agricultural Biological Chemistry, Vol. 30, p. 196 (1966)], Alcaligenes faecalis var. Curdlan (Japanese Patent Publication No. 48-32673) produced by the mutant strain NTK-u (IFO13140) of Myxogenes strain 10C3K, produced by Agrobacterium radiobacter (IFO13127) and its mutant strain U-19 (IFO13126) Curdlan (Special Publication No. 48-32674) can be used. Commercially available curdlan (for example, manufactured by Mitsubishi Corporation Life Sciences) can also be used.

The method for preparing the above-mentioned aqueous dispersion is not particularly limited as long as it is a method that can disperse thermocoagulable glucan in a suspension or sol form in water, but in particular, when the thermocoagulable glucan is curdlan, the Preferred methods for producing curdlan include a method of preparing by neutralizing an alkaline aqueous solution of curdlan, and a method of preparing by stirring curdlan in water at high speed.

An alkaline aqueous solution of thermosetting glucan can be prepared by swelling thermosetting glucan with water and an alkaline agent. For example, when the heat-coagulable glucan is curdlan, the method for preparing an alkaline aqueous solution of curdlan involves using an alkaline agent to pH 10.5 to 13, preferably pH 11 to 12 (the amount of the alkaline agent is curdlan). An aqueous dispersion of curdlan adjusted to 0.1 to 1% by mass in an aqueous dispersion is stirred and swollen, usually at a temperature below 40° C., using a cutter mixer, a silent cutter mixer, a ball cutter mixer, etc. Under these conditions, swelling is usually completed in 2 to 10 minutes. The content of thermosetting glucan in the alkaline aqueous solution can be arbitrarily selected depending on the properties of the gel laminate to be finally obtained. However, when the thermosetting glucan is curdlan, the content of the thermosetting glucan in the curdlan alkaline aqueous solution The range is preferably 0.5 to 10% by weight, more preferably 2 to 10% by weight, and even more preferably 3 to 8% by weight.

The alkaline agent to be used is not particularly limited, and when the gel laminate is used as a food, any alkaline agent suitable for food may be used, such as brine, sodium hydroxide, potassium hydroxide, sodium carbonate, carbonate, etc. Examples include potassium, trisodium phosphate, tripotassium phosphate, sodium pyrophosphate, and sodium polyphosphate, and these may be used alone or in combination of two or more.

By neutralizing the alkaline aqueous solution of thermocoagulable glucan prepared as described above with an acid, an aqueous dispersion and the like used in the production method of the present invention can be prepared. The method of neutralization depends on the pH at the time of swelling, but usually an acid is added directly or in the form of a solution to an alkaline aqueous solution of thermocoagulable glucan, and the pH is adjusted to a range of 3 to 10, preferably. , pH 4 to 9, pH 5 to 8, and pH 6 to 7.5 (usually, the amount of acid added is 0.1 to 1% by mass based on the aqueous alkaline solution of thermocoagulable glucan). can. The acid used for neutralizing the alkaline aqueous solution is not particularly limited as long as it is an edible acid, and examples include lactic acid, citric acid, malic acid, tartaric acid, etc., and these can be used alone or in combination of two or more. You may.

Furthermore, the aqueous dispersion used in the present invention can be prepared by stirring thermocoagulable glucan in water using a high-speed stirrer such as a homogenizer, cutter mixer, silent cutter mixer, or ball cutter mixer. can. In this case, high speed is usually 1000 rpm or more, preferably 2000 rpm or more, or 3000 rpm or more.

The "aqueous dispersion or hydrosol of thermocoagulable β-1,3-glucan" used in the production method of the present invention means a solution or hydrosol in which the thermocoagulable glucan is dispersed in water; If the sex glucan is dispersed in water, it means that it may contain other components.
The aqueous dispersion and the like used in the production method of the present invention may contain other components that do not inhibit the gelation of thermocoagulable glucan. For example, when the gel laminate of the present invention is used as a food, the other ingredients are one selected from the group consisting of edible oils and fats, starch, emulsifiers, powdered protein materials, cellulose, calcium salts, pigments, and thickeners. Or it can contain two or more kinds of additives.
The oil may be either vegetable oil or animal fat as long as it is edible, such as vegetable oil such as cottonseed oil, soybean oil, rapeseed oil, palm oil, olive oil, animal fat such as beef tallow, pork tallow, etc. Examples include triglycerides such as oils and fats, and fatty acids and diglycerides obtained from them. Further, purified oils and refined fatty acids separated and purified from these may also be used. These fats and oils can be used alone or in combination of two or more. The blending amount of the oil and fat is not particularly limited, but for example, the content of the oil and fat in the aqueous dispersion, etc. is preferably in the range of 1 to 40% by mass, based on the water contained in the aqueous dispersion, etc. A range of 3 to 30% by weight is more preferred.

The above-mentioned starch is not particularly limited as long as it is edible, and examples include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, sweet potato starch, or crosslinking, esterification, etherification, oxidation, etc. Examples include modified starches (including indigestible starches) subjected to gelatinization, etc., and one or more of these can be used. The blending amount of the starch is not particularly limited, but is preferably in the range of 1 to 15% by mass, more preferably in the range of 2 to 10% by mass, based on the water contained in the aqueous dispersion.

The emulsifier is not particularly limited as long as it is edible, and examples include glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, and sucrose fatty acid. Examples include ester, lecithin, enzymatically decomposed lecithin, and these can be used alone or in combination of two or more. The amount of the emulsifier to be blended is not particularly limited, but is preferably in the range of 0.05 to about 1.0% by mass, more preferably 0.2 to 0.0% by mass, based on the water contained in the aqueous dispersion. A range of 8% by weight is preferred.

The powdered protein material may be any vegetable protein or animal protein as long as it is edible; for example, whole eggs, egg yolks, egg whites, and egg proteins such as ovalbumin and ovoglobulin separated from these; Protein powders include skimmed milk powder, whole milk powder, milk proteins such as whey protein, animal proteins such as gelatin and collagen, and vegetable proteins such as soybean protein and wheat protein. , or two or more types can be used in combination. The blending amount of the powdered protein material is not particularly limited, but for example, it is preferably in the range of 5 to 30% by mass, and more preferably in the range of 8 to 20% by mass, based on the water contained in the aqueous dispersion. is preferred.

The thickeners (also referred to as gelling agents, stabilizers, thickening stabilizers, and thickening agents) are not particularly limited as long as they are edible, and examples include locust bean gum, κ-carrageenan, ι-carrageenan, Examples include λ-carrageenan, carrageenan, gelatin, low methoxyl pectin, high methoxyl pectin, pectin, tara gum, agar, low strength agar, gellan gum, guar gum, xanthan gum, tamarind gum, hydroxypropyl methyl cellulose, carboxy methyl cellulose, etc. They can be used alone or in combination of two or more. The amount of the thickener to be blended is not particularly limited, but preferably ranges from 0.5 to 10% by mass, and more preferably from 0.5 to 5% by mass, based on the water contained in the aqueous dispersion. A range of % is preferred.

Examples of the cellulose mentioned above include cellulose obtained from plants and microorganisms, and more specifically, powdered cellulose obtained by mechanically or chemically processing wood pulp, fermented cellulose, crystalline cellulose, and microcrystalline cellulose. , microfibrous cellulose, etc., and these can be used alone or in combination of two or more. The amount of cellulose blended is not particularly limited, but is preferably in the range of 0.5 to 10% by mass, more preferably 1 to 5% by mass, and more preferably 2 to 3% by mass, based on the entire aqueous dispersion.

The above calcium salts are not particularly limited as long as they can be used for food purposes, regardless of solubility in water. Specifically, calcium chloride, calcium carbonate, tricalcium phosphate, calcium monohydrogen phosphate, etc. , calcium dihydrogen phosphate, calcium sulfate, calcium gluconate, calcium citrate, calcium lactate, and the like. The amount of the calcium salt to be blended is not particularly limited, but is preferably in the range of 0.5 to 10% by mass, more preferably 1 to 5% by mass, and more preferably 2 to 3% by mass, based on the entire aqueous dispersion.
Furthermore, by incorporating a calcium salt into an aqueous dispersion, the oily feel of the resulting gel is improved.

The above-mentioned dyes are not particularly limited as long as they are recognized as food additives and match the desired color, and specifically include Food Red No. 2, Food Red No. 3, Food Red No. 40, and Food Red 102. No., Food Red No. 104, Food Red No. 105, Food Red No. 106, Food Yellow No. 4, Food Yellow No. 5, Food Green No. 3, Food Blue No. 1 and Food Blue No. 2, food tar-based pigments, iron sesquioxide , inorganic designated pigments such as titanium dioxide, carotenoid pigments, carotenoside pigments, turmeric pigments, caramel pigments, gardenia pigments, copper chlorophyll, sodium copper chlorophyllin, red sedge pigments, and safflower pigments. Furthermore, calcium carbonate, calcium chloride, calcium hydroxide, copper sulfate, ferrous sulfate, magnesium chloride, potassium carbonate, potassium chloride, potassium hydroxide, sodium hydrogen carbonate, sodium carbonate, sodium hydroxide, Sodium nitrite, zinc sulfate, etc. can also be used depending on the color of the solid. The blending amount of the above-mentioned dye is not particularly limited, but is preferably in the range of 0.01 to 5% by weight, more preferably 0.05 to 3% by weight, and 0.1 to 1.5% by weight based on the entire aqueous dispersion etc. A range of % is preferred.

When the gel laminate of the present invention is used as a food, in addition to the above additives, the aqueous dispersion etc. may contain vegetables, fruits, seaweed, flour, seasonings, spices, coloring agents, etc., if necessary. Optional ingredients can be added. The vegetables used are not particularly limited as long as they satisfy the appearance, taste, flavor, texture, etc. of a gel-like food, and include, for example, onions, carrots, green peppers, and the like. The same applies to seasonings and spices, such as garlic, ginger, chili pepper, pepper, soy sauce, and miso.
The state of the optional component is not particularly limited, and may be solid, liquid, or semi-solid, or may be dry.

Each of the above-mentioned additives and the above-mentioned optional components (hereinafter referred to as "additives, etc.") may be mixed with water together with thermocoagulable glucan during the preparation of the above-mentioned aqueous dispersion, etc., and after the preparation of the aqueous dispersion, etc. They may be added and mixed and stirred, or furthermore, after preparing an emulsion by adding fats and oils to the aqueous dispersion etc., additives other than fats and oils may be added and mixed and stirred. It is not necessary to add all of the additives and the like at the same time, and the aqueous dispersion and the like can be prepared by sequentially adding each additive and each component as necessary and mixing and stirring.

A plurality of layers made of one or more types of aqueous dispersions prepared as described above (hereinafter referred to as "aqueous dispersion layers") are laminated to form a multilayer body. The method for preparing the multilayer body is not particularly limited, but for example, an aqueous dispersion or the like is poured into a heat-resistant mold to form an aqueous dispersion or the like layer 1, and the aqueous dispersion or the like is placed on the aqueous dispersion or the like layer 1. A method of preparing a multilayer body by pouring aqueous dispersion, etc. into a mold, forming a layer 2 of an aqueous dispersion, and repeating this operation, or a method of pouring an aqueous dispersion, etc. into a mold, molding a layer 1, of an aqueous dispersion, and further forming an aqueous dispersion, etc. is poured under the aqueous dispersion layer 1 through a pipe to form an aqueous dispersion layer 2 under the aqueous dispersion layer 1, and then the aqueous dispersion etc. is poured under the aqueous dispersion layer 2 through a pipe. Examples include a method of forming a layer 3 such as an aqueous dispersion by pouring the liquid through a liquid dispersion, and repeating this operation to prepare a multilayer body. The thickness of the aqueous dispersion layer can be appropriately set depending on the purpose.

In the production method of the present invention, a layer formed by depositing thermocoagulable glucan (hereinafter referred to as "thermocoagulable glucan-containing powder layer") can be provided between the layers of the aqueous dispersion. This heat-coagulable glucan-containing powder layer can be particularly advantageously used between layers consisting of one type of aqueous dispersion or the like. In addition to the heat-coagulable glucan, the heat-coagulable glucan-containing powder layer contains fats and oils, seasonings, spices, thickeners, starch, pigments (colorants), etc. in solid form, preferably in powder form, as necessary. can be done. Specific examples of the oils and fats, seasonings, spices, thickeners, starches, and pigments include those exemplified as the additives and the like. For fats and oils that are liquid at room temperature, the fats and oils can be impregnated with an inorganic compound that is a food additive, and then ground as necessary to provide a powder.

As a method for providing a thermocoagulable glucan-containing powder layer between the layers of the aqueous dispersion, for example, a thermocoagulable glucan is sprinkled onto the molded aqueous dispersion layer so as to cover the aqueous dispersion layer. Examples include a method of depositing the powder to form a layer. The means for providing the thermocoagulable glucan-containing powder layer is not particularly limited, but specific examples include a method of sprinkling with a powder shaker equipped with a mesh. The thickness of the heat-coagulable glucan-containing powder layer is not particularly limited, and can be set as appropriate depending on the purpose. It is preferably 1 to 3 mm, more preferably 0.1 to 1 mm. Further, the thickness of the thermocoagulable glucan-containing powder layer can be set to 3 mm or more, if necessary. The thermocoagulable glucan-containing powder layer only needs to cover the aqueous dispersion layer, and does not necessarily have to be uniform. It doesn't have to be.

The aqueous dispersion, etc. is further poured onto the thermocoagulable glucan-containing powder layer prepared as described above, and an aqueous dispersion layer is further provided on the thermocoagulable glucan-containing powder layer. A multilayer body can be obtained in which the following layers are laminated in this order: / thermocoagulable glucan-containing powder layer / aqueous dispersion layer. By repeating this operation, a multilayer body can be obtained in which a plurality of aqueous dispersion layers and heat-coagulable glucan-containing powder layers are alternately laminated.

The gel laminate of the present invention can be obtained by heating the multilayer body prepared as described above to 80° C. or higher, deaerating the multilayer body as necessary. The method for degassing the multilayer body is not particularly limited, and for example, it can be filled into a container and degassed using a known degassing device. Methods for heating the deaerated multilayer body include, but are not particularly limited to, boiling heating, steam heating, pressurized heating, electrical heating, etc., with steam heating being preferred. Heating conditions are not particularly limited as long as the heat-coagulable glucan can form a heat-irreversible gel, and are appropriately determined by those skilled in the art, but are preferably 80°C or higher, more preferably 80-120°C. ℃, more preferably 85 to 100℃. Further, the heating time is preferably 5 minutes or more, more preferably 5 to 90 minutes, and even more preferably 15 to 60 minutes.

The obtained gel laminate can be used as it is depending on the purpose. Alternatively, the moisture may be removed by a method such as heat drying or freeze drying, and the product may be used as a dried gel laminate. For example, when using the gel laminate as a food, it may be cooked as is or frozen and stored. It is also possible to remove moisture by heat drying, freeze drying, or other methods to obtain a dried multilayered gel-like food.

The present invention will be explained in more detail using Examples, but the scope of the present invention is not limited to the Examples.

(Manufacture of tuna sashimi-style food)
The following describes the method for producing tuna sashimi-like food with streaks, including the preparation of an aqueous dispersion for lean meat production, the preparation of powder for producing streaks, and the production of tuna-like fillets for tuna sashimi-style food using them. and the production of tuna sashimi-like food.

(Preparation of aqueous dispersion A for lean meat production)
58 parts by mass of water and 2.8 parts by mass of powdered curdlan (manufactured by Mitsubishi Corporation Life Science Co., Ltd.; the same applies hereinafter) were mixed using a high-speed stirrer to obtain an aqueous dispersion. An aqueous solution of 0.5 parts by mass of trisodium phosphate (anhydrous) and 29 parts by mass of water was added to the obtained aqueous dispersion under high-speed stirring, and after dissolving curdlan, a 50% by mass aqueous fermented lactic acid solution was added. 70 parts by mass was added to adjust the pH to 7.3 to obtain a uniform aqueous dispersion of curdlan. Cellulose powder (50 mesh pass 90% or more) 1.5 parts by mass, cellulose powder (400 mesh pass 90% or more) 1.0 parts by mass, modified starch 3.0 parts by mass, dextrin 0.7 parts by mass, soy sauce 0.5 parts by mass, 1.1 parts by mass of marine extract seasoning, and 0.48 parts by mass of pigment (tomato pigment) were added and mixed with high speed stirring to prepare aqueous dispersion A for lean meat production.

(Preparation of powder B for producing streaks)
Powder B for producing streaks was prepared by thoroughly mixing 20 parts by mass of powdered curdlan, 10 parts by mass of powdered calcium carbonate (white pigment), and 70 parts by mass of powdered dextrin.

(Preparation of tuna-like fillet for tuna sashimi-like food)
Put the aqueous dispersion A for producing lean meat prepared as above into a heat-resistant mold, spread the powder B for producing streaks prepared as above all over it, and then spread the aqueous dispersion A for producing lean meat on top of it. The pouring process was repeated several times to prepare a multilayered body in which multiple layers of the aqueous dispersion A for producing lean meat and the powder B for producing streaks were stacked alternately in a heat-resistant mold. The heat-resistant mold in which the multilayer body was prepared was degassed and sealed with a degassing sealer, placed in a steam heating device (steam convection oven, manufactured by Maruzen Co., Ltd.) at 95° C., and heated with steam for 40 minutes. After 40 minutes, it was taken out of the oven, cooled to room temperature, and a tuna-like fillet for tuna sashimi-like food was prepared. This was further rapidly frozen to -40°C and stored frozen for 2 months.

(Manufacture of tuna sashimi-style food)
After thawing the tuna-like fillet obtained as above and stored frozen at room temperature, it is shaped into the size and shape that would normally be considered tuna sashimi. It was cut into pieces and made into tuna sashimi-like food.

(Appearance evaluation)
Multiple alternating layers of white layers corresponding to the lean part of tuna and the stripes of medium-sized fatty tuna were observed, and the appearance was reminiscent of striped tuna (see Figures 1 and 2). Even when the sashimi was lifted up, the lean part and tendon part were not separated and remained in close contact with each other.

(Manufacture of salmon sashimi-like food)
Below, we will explain the preparation of aqueous dispersion C for producing salmon pink parts, the preparation of powder D for producing streaks, the production of salmon-like fillets for salmon sashimi-like foods using them, and the production of salmon sashimi-like foods. explain.

(Preparation of water dispersion C for salmon pink part production)
49 parts by mass of water and 2.8 parts by mass of powdered curdlan were mixed using a high-speed stirrer to obtain an aqueous dispersion. An aqueous solution of 0.5 parts by mass of trisodium phosphate (anhydrous) and 29 parts by mass of water was added to the obtained aqueous dispersion under high-speed stirring, and after dissolving curdlan, a 50% by mass fermented lactic acid aqueous solution was added. 0.6 parts by mass was added to adjust the pH to 7.3 to obtain a uniform aqueous dispersion of curdlan. Cellulose powder (100 mesh pass 90% or more) 2.5 parts by mass, modified starch 3.0 parts by mass, dextrin 0.7 parts by mass, salt 0.3 parts by mass, soy sauce 0.5 parts by mass, marine extract seasoning Add 0.45 parts by mass, 0.45 parts by mass of pigments (capsicum pigment, tomato pigment, and bamboo charcoal color pigment), 10.0 parts by mass of salad oil, and 0.23 parts by mass of emulsifier, and mix well with high speed stirring to obtain salmon pink part. This was designated as a manufacturing aqueous dispersion C.

(Preparation of powder D for streak production)
Powder D for producing streaks was prepared by thoroughly mixing 20 parts by mass of powdered curdlan, 10 parts by mass of powdered calcium carbonate (white pigment), and 70 parts by mass of powdered dextrin.

(Production of salmon-like fillets for salmon sashimi-like food)
Pour the aqueous dispersion C for producing the salmon pink part prepared as above into a heat-resistant mold, spread the powder D for producing the streak part prepared as above all over it, and then spread the dispersion C for producing the salmon pink part all over it. The process of pouring the aqueous dispersion C for production was repeated several times to prepare a multilayer body in which multiple layers of the aqueous dispersion C for producing salmon pink parts and the powder D for producing streaks were stacked alternately in a heat-resistant mold. The heat-resistant mold in which the multilayer body was prepared was degassed and sealed with a degassing sealer, placed in a steam heating device (steam convection oven, manufactured by Maruzen Co., Ltd.) at 95° C., and heated with steam for 40 minutes. After 40 minutes, the mixture was removed from the oven and cooled to room temperature to prepare salmon-like fillets for salmon sashimi-like food. This was further rapidly frozen to -40°C and stored frozen for 2 months.

(Manufacture of salmon sashimi-like food)
After thawing the frozen salmon-like fillets obtained as above and preserved at room temperature, the salmon-like fillets are usually shaped into the size and shape of salmon sashimi, with layered salmon pink parts and perpendicular to the tendons. It was cut into pieces to make salmon sashimi-like food.

(Appearance evaluation)
It was observed that parts corresponding to the salmon pink flesh of salmon and white layers corresponding to the streaks of fatty salmon were layered alternately, and the appearance was reminiscent of fatty salmon sashimi (see Figure 3). . Even when the sashimi was lifted up, the salmon pink part and the sinew part remained in close contact with each other without being separated.

(Manufacture of bacon-like food)
The method for producing a bacon-like food will be explained below by dividing into the preparation of an aqueous dispersion E for producing lean meat, the preparation of an aqueous dispersion F for producing fat, and the production of a bacon-like food using them.

(Preparation of water dispersion E for lean meat production)
46 parts by mass of water and 2.8 parts by mass of powdered curdlan were mixed using a high-speed stirrer to obtain an aqueous dispersion. An aqueous solution of 0.5 parts by mass of trisodium phosphate (anhydrous) and 29 parts by mass of water was added to the obtained aqueous dispersion under high-speed stirring, and after dissolving curdlan, a 50% by mass fermented lactic acid aqueous solution was added. 0.6 parts by mass was added to adjust the pH to 7.3 to obtain a uniform aqueous dispersion of curdlan. Cellulose powder (100 mesh pass 90% or more) 2.5 parts by mass, modified starch 3.0 parts by mass, dextrin 0.7 parts by mass, powdered soy protein 2.0 parts by mass, salt 1.0 parts by mass, soy sauce 0.5 parts by mass, 0.4 parts by mass of umami seasoning, 0.5 parts by mass of flavorings (Sumibyaki flavor, bacon flavor), 0.01 parts by mass of pigments, 10.0 parts by mass of salad oil, and 0.23 parts by mass of emulsifier. The mixture was added and mixed with high speed stirring to prepare an aqueous dispersion E for producing lean meat.

(Preparation of aqueous dispersion F for fat production)
89 parts by mass of water and 5 parts by mass of powdered curdlan were suspended using a high-speed stirrer to obtain an aqueous dispersion. To this aqueous dispersion, 2.0 parts by mass of calcium carbonate (white pigment), 2.0 parts by mass of salad oil, and 2.0 parts by mass of processed starch were added and stirred at a sufficiently high speed to obtain aqueous dispersion F for fat production. was prepared.

(Manufacture of bacon-like food)
A step of pouring the water dispersion E for lean meat production into a heat-resistant mold, pouring the water dispersion F for fat production onto the water dispersion E for lean meat production, and further pouring the water dispersion E for lean meat production on top of it. This process was repeated several times to prepare a multilayer body in which multiple layers of the aqueous dispersion E for lean meat production and the aqueous dispersion F for fat production were stacked alternately in a heat-resistant mold. The heat-resistant mold in which the multilayer body was prepared was degassed and sealed with a degassing sealer, placed in a steam heating device (steam convection oven, manufactured by Maruzen Co., Ltd.) at 95° C., and heated with steam for 40 minutes. After 40 minutes, the product was taken out of the oven and cooled to room temperature to produce a lumpy bacon-like food. This was further rapidly frozen to -40°C and stored frozen for 2 months.

After the frozen bacon-like food was thawed at room temperature, it was thinly sliced in a direction perpendicular to the layered lean meat and fat, and the fillets were evaluated as samples.

(Appearance evaluation)
The lean meat part and fat part were layered, and the appearance was reminiscent of thinly sliced bacon (see Figure 4). Even when the meat was thinly sliced and lifted, the lean meat and fat parts remained in close contact with each other without being separated.

(sensory evaluation)
When several sensory evaluators (healthy adults with a normal diet who are neither vegetarian nor vegan) tasted the sample, they found that it had a texture and taste similar to real bacon. It got a good reputation.

By using the production method of the present invention, it is possible to efficiently produce a gel laminate that is heat resistant and has excellent texture when used in food products. Although the application of the gel laminate of the present invention is not limited to foods, since multi-layered gel-like foods are widely used in the food field, the production method of the present invention is particularly suitable for use in the food field. be able to.

Claims (6)

One or more types of aqueous dispersions or hydrosols of heat-coagulable β-1,3-glucan are prepared, and a plurality of layers formed by the one or more types of aqueous dispersions or hydrosols are laminated to form a multilayer. A method for producing a gel laminate in which a plurality of layers formed of one or more aqueous dispersions or hydrosols are laminated, the method comprising: A method for producing a gel laminate , comprising providing a layer formed by depositing a thermocoagulable β-1,3-glucan-containing powder between the layers . The content of thermocoagulable β-1,3-glucan contained in the aqueous dispersion or hydrosol of thermocoagulable β-1,3-glucan is 2% relative to the water contained in the aqueous dispersion or hydrosol. The manufacturing method according to claim 1, characterized in that the content is in the range of 10% by mass. The aqueous dispersion or hydrosol of heat-coagulable β-1,3-glucan is further mixed with one or two selected from the group consisting of fats and oils, starch, emulsifiers, powdered protein materials, cellulose, calcium salts, pigments, and thickeners. The manufacturing method according to claim 1 or 2, characterized in that it contains one or more kinds of additives. The aqueous dispersion or hydrosol of thermosettable β-1,3-glucan neutralizes the alkaline aqueous solution of thermosettable β-1,3-glucan, or neutralizes the thermosettable β-1,3-glucan. The manufacturing method according to any one of claims 1 to 3 , characterized in that it is prepared by stirring at high speed in water. The manufacturing method according to any one of claims 1 to 4 , wherein the gel laminate is a multilayer gel food. 6. The manufacturing method according to claim 5 , wherein the multilayer gel-like food is a fish-like food or a meat-like food.