JPH0198448A - Heat-resistant processed food - Google Patents

Abstract

PURPOSE:To provide the titled food containing an edible component composed of a specific cellulose and a guest component included in the product in the form of solid, having improved heat-resistance and capable of imparting heat- resistance when combined with a food such as mayonnaise. CONSTITUTION:The objective food contains 0.1-15(W/W)% (in terms of solid in the product) of an edible component composed of a structural material containing (A) a cellulose having a crystal form of cellulose II and regenerated from an aqueous solution of an alkali metal hydroxide and (B) at least one kind of guest component selected from polypeptides and edible polysaccharides, wherein said structural material contains at least 10% of cellulose II or a homogeneous mixture of cellulose II and edible polysaccharides as a sea component or a continuous phase.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a novel processed food, and more particularly to a processed food with improved heat resistance.

(Prior Art) Addition of natural polysaccharides such as alginic acid, gelatin, sugars, etc. has been known to improve the heat resistance of foods.

(Problems to be Solved by the Invention) However, there is a drawback that sufficient heat resistance cannot be obtained even when the above-mentioned natural polysaccharides, gelatin, and sugars are added.

(Means for Solving the Problems) As a result of intensive studies on the shortcomings of the prior art, the inventors of the present invention have developed cellulose having the crystalline form of cellulose regenerated from an aqueous alkali metal hydroxide solution, a polypeptide and An edible body consisting of a structure containing at least one guest component selected from edible polysaccharides, in which cellulose (1) or a homogeneous body of cellulose (2) and edible polysaccharides are combined with a sea component or The edible matter present as a continuum at least 10% is 0.1% (W/
It has been found that the drawbacks of the prior art can be solved by containing W) to 15% (W/W), and the present invention has been completed based on this knowledge. That is, the present invention consists of cellulose having the crystalline form of cellulose regenerated from an aqueous alkali metal hydroxide solution, a structure containing gold and at least one guest component selected from polypezotate and edible polysaccharides. An edible body in which at least 10% of cellulose ■ or a homogeneous body of cellulose ■ and an edible polysaccharide exists as a sea component or a continuum in its structure is 0.1% as a solid content in the product. It is a heat-resistant processed food containing (W/W) to 15% (W/W). The present invention will be explained in detail below.

The structure containing a cellulose edible polysaccharide, the structure containing cellulose and a polypeptide, or the structure containing cellulose, an edible polysaccharide and a polypeptide used in the present invention is described in JP-A-62-J:lpg4j'5 and PCT /JP
86100535, a structure containing cellulose and an edible polysaccharide or a cellulose and a polypeptide contains at least 10% or more of cellulose as a sea component or as a continuum with the polysaccharide. I respect everything that exists.

Here, the sea component refers to a phase that is distributed in a manner that completely envelops a certain phase when a cross section of a structure is examined using a transmission electron microscope or an optical microscope. Transmission electron micrographs are used for this, but optical micrographs can be used when observing over a large area. Furthermore, a continuum refers to a phase that is continuously distributed even if there are perforations. Furthermore, structures that appear to be one phase under a microscope even if small spots are visible are collectively referred to as a continuum. The reason why it is necessary for the sea component or continuum to be present at 10% or more is so that the yarn or film retains its shape and has appropriate mechanical strength.

Particular strength is required for the threads and films. For example, for casing applications, the sea component or continuum ratio is between 80 and 9.
0% or more is preferred. Generally, in the case of an edible body consisting of cellulose and an edible polysaccharide, both exist as a uniform continuum.

Furthermore, in the case of an edible body consisting of cellulose and polypeptide, cellulose exists as a sea component surrounding islands of polypeptide.

- For example, when an edible body consisting of cellulose and soybean protein isolate is observed with a transmission electron microscope, the size of the protein island component varies depending on the manufacturing method, but the cross-section size ranges from a minimum of 0.05 μm to a maximum of Zooμm. Observed in various ways. It is preferable for the size of the island component to be within this range from the viewpoint of texture. The shape of the island component varies, but it is generally circular or oval. In addition, the term edible body refers to a structure in which the paper-like texture of cellulose is suppressed and can be eaten by humans.

In more detail, natural celluloses such as wood, e-lupe, cotton, hemp, etc., those whose degree of polymerization has been adjusted by acid hydrolysis, or those which have been mechanically crushed, blasted, and under high temperature and high pressure. Cellulose obtained by extrusion treatment with gum arabic, alginic acid, gum gadi, carrageenan, gum karaya, xanthan gum,
Guar gum, tamarind, craguum, tracanth gum, farcellan, tururan, pectin, chitin, locust bean gum, xylan, mannan, various starches,
and at least one polysaccharide selected from Na and Oa salts, or at least one selected from natural proteins and partial hydrolysates thereof, in an aqueous solution of an alkali metal hydroxide. It can be obtained by dissolving or dispersing them in a liquid, transporting them using an extruder or gear pump, expelling them from a suitable spinneret or slit, coagulating them in an acidic bath, and washing them with water. Alternatively, a fibrillar material can also be obtained by blow spinning or the like. Polypeptides and polysaccharides may be in the form of biological structures. Biological structures are biological structures that contain polypeptides and/or polysaccharides derived from plants, animals, or microorganisms, and the total proportion of both of them in the total solid content excluding water is 50% or more. are preferably used. Typical examples of biopolymers derived from plants are oil cakes, grains, legumes, plant foliage, algae, fruits,
They are tuberous roots, and specific examples include defatted soybeans, soybean oil cake, yellow flour, linseed oil cake, cottonseed oil cake, peanut oil cake, safflower oil cake, sesame oil cake, sunflower oil cake, wheat, rice, soybean oil cake (
beef tallow, soybean), etc. Biological components derived from animals include fish meal, fish lilible, meat meal, meat and bone meal, decomposed hair, decomposed skin, feather seal, skim milk powder, fish meat, and livestock meat (
(beef, pork, mutton, etc.), organs, egg components (egg yolk, egg white)
, krill, milk constituents, etc. Biological components derived from microorganisms include yeast, nonectilia, and molds. These biological components are mainly composed of proteins and/or polysaccharides, but also contain so-called impurities such as lipids, nucleic acids, lignins, and inorganic salts.

Even if it contains impurities, there is no problem in mixing with the cellulose solution, and on the contrary, it has advantages such as improving spinnability and spinnability, and providing appropriate fusion between spun yarns. It may also indicate. The guest component selected from polypeptides, edible polysaccharides, and biological structures to be mixed with cellulose does not have to be a single one, and two or more types can be used in combination. These structures are cut, pulverized, or ground as necessary, or they are further dried by spray drying, etc., to form filaments,
The product of the present invention can be obtained by adding it in the manufacturing process of processed products in any form depending on the purpose, such as fibril, film, or powder. The process in which it is added is not limited and should be determined depending on the intended product.

The heat-resistant foods covered by this application include mayonnaise, mayonnaise-like dressings, whipped cream, pudding, creamy jelly, chocolate, wasabi 7, etc. It is a food whose physical properties change. The effects of the present application can be obtained when edible bodies are added to these foods. In addition, the amount of edible matter is from 0.1% (W/W) or more to 15% as solid content in the product.
% (W/W) or less, preferably 1 to 9% (W/W).

(Effects of the Invention) A feature of the present invention is that the heat resistance of foods is improved. By combining the product of the present invention with other foods, it becomes possible to produce foods that could not be produced with conventional foods due to changes in the heating process, or foods that were only suitable for consumption.

(Example) Hereinafter, the present invention will be illustrated by Examples, but the present invention is not limited thereto.

(Example 1 and Comparative Example) Equal amounts of edible material*1 consisting of cellulose and cornstarch were added to commercially available mayonnaise (manufactured by Kewpie Co., Ltd.) and extruded with an electric meat chopper at a diameter of 2.0 mm to form mayonnaise and edible material. The body *1 was mixed uniformly.

The edible body *1 was prepared by the method shown in the specification, but an alkali dope consisting of cornstarch/cellulose = 6/4, W/W was mixed with H2SO, 14%, Na2SO42
Diameter 0.251E in a coagulation bath consisting of 6%! R. The product was spun through a spinneret with 1500 holes, thoroughly washed with water, and then ground with a wet grinder Mycolloider (manufactured by Tokushu Kika Kogyo ■) at a flare of 50 μm. The solid content of the edible body *1 at the time of use is 14.9%, and the solid content of the abdominal food is 7.5%.
%Met.

Approximately 3.0 ff of this mixture, mayonnaise without edibles, and commercially available heat-resistant mayonnaise were each applied to approximately 3.5 mm of bread that had been thoroughly dried at 105°C, dried for 10 minutes at 105°C, and The extensibility and unburned residue after drying were investigated. The results are shown in Table 1.

Table 1 Extensibility at room temperature 20: Good, ×: No extensibility Residue after drying: ○: Completely remains, Δ Slightly soaks into the fabric, ×: Not at all.

(Example 2 and Comparative Example 2) The edible body *1 used in Example 1 was mixed with commercially available mayonnaise (manufactured by Kewpie Co., Ltd.) at a weight ratio of 6:4 to obtain a mixture. The solid content of edible matter*1 in the product was 8.9%.

Mayonnaise without this mixture and edible matter added, and water and cornstarch added to edible radish (mayonnaise/water/cornstarch = 60/34/6, W
/W/W) Each l0IF was placed in a petri dish with a diameter of 6 sides and left in a dryer set at temperatures of 105°C, 130°C, 150°C, and 180°C, and after 15 minutes the oil and fat components of mayonnaise were The state of separation was observed. The results are shown in Table 2.

Table 2 State of oil separation: O...not separated, Δ...slightly separated j: seen, ×... separated (Example 3 and Comparative Example) Edible body used in Example 1* 1 and mayonnaise (manufactured by Kewpie Co., Ltd.) were mixed in a total weight ratio of 3:6 to 5:5 to prepare mayonnaise with excellent heat resistance. The edible solid content in the product is 4.5%, 6.0%, and 7%, respectively.
．． It was 5%.

Approximately 3.5 f'i of each of these mixtures and mayonnaise without the addition of edible matter was applied to approximately 32 pieces of bread that had been sufficiently dried at 105°C, and placed in a dryer that was left at 130°C.
After 15 minutes, 30 minutes, and 45 minutes, the state of oil separation in the mayonnaise, the depth of penetration into the bread, and the state of burnt formation were observed. The results are shown in Table 3.

Margins below (Example 4 and Comparative Example 4) The edible body *1 used in Example 1 was dried with a spray drive to obtain an edible body *1 in powder form with a moisture content of 5%.

Whipped cream with U-whip L1 (manufactured by Snow Brand Milk Products) 1
A total of 15 parts of sucrose and 1 part of edible body *1 were added to 00 parts, and the mixture was whipped by stirring at 5000 rpm for 2 minutes in a 30 trtl container of a homogenizer (Ace homogenizer, manufactured by Nippon Seiki Co., Ltd.). The solid content of edible matter*1 in the product is 1.6
%Met. Whipped cream with and without edible body *1 was put into a piping bag, squeezed onto a plastic plate, placed in a dryer at 40°C, and observed changes in shape after 20 and 40 minutes. . Whipped cream with no edible substances*1 melts and disintegrates after 20 minutes, and 4
After 0 minutes, the squeezed mold collapsed and spread on the plate. On the other hand, whipped cream containing edible body*1 retained its shape even after 40 minutes.

Patent applicant: Asahi Kasei Industries, Ltd.

Claims (1)

[Claims] Cellulose regenerated from aqueous alkali metal hydroxide solution
Cellulose II or a homogeneous body of cellulose II and an edible polysaccharide is a sea component or a continuous component in a structure containing cellulose having a crystalline form II and at least one guest component selected from polypeptides and edible polysaccharides. The solid content of the product is 0.1 edible matter, which is present in at least 10% of the body.
% (W/W) to 15% (W/W)