JPH02163045A - Formed food and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare a formed food resistant to discoloration by gelling and capable of sufficiently keeping the appearance, taste and flavor of a viscous tasty substance by forming a mixture of curdlan, waxy corn starch, a viscous tasty substance and water and gelatinizing the formed product with heat. CONSTITUTION:The objective formed food is prepared by mixing curdlan, waxy corn starch and a viscous tasty substance in the presence of water, forming the mixture and gelatinizing with heat. The curdlan is preferably dispersed in the form of an aqueous liquid having a concentration of about 1-10wt.%. The amount of curdlan is properly selected according to the kind of the objective viscous tasty substance and is generally about 0.1-25wt.% in the final product. When the amount is less than the above range, a satisfactory formed food cannot be obtained because of poor gelling property. When it exceeds the upper limit, the workability frequently becomes poor. The amount of the waxy corn starch is properly selected according to the kind of the objective viscous tasty substance and is generally about 1-20wt.% in the final product. The viscous tasty substance is e.g. mayonnaise, tomato ketchup, grated Japanese horseradish, curry or honey.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a molded food product containing curdlan, waxy corn starch and a viscous flavor substance, and to a process for producing the same.

Conventional technology Traditionally, gelling materials for food use include cold-setting gelling agents such as gelatin, agar, and carrageenan, low-methoxyl pectin, and carrageenan.
Cation-reactive gelling agents and thermosetting gelling agents such as egg white are known. Furthermore, a heat-coagulable polysaccharide mainly composed of β-13-gelcondo bonds is known as a relatively new gelling material, and this polysaccharide is named curdlan.

Problems to be Solved by the Invention The above-mentioned gelling materials are used in the production of various gel-like molded foods by taking advantage of their respective characteristics. Among these, curdlan easily gels by heating its aqueous suspension above about 80°C, and does not melt like agar jelly or gelatin jelly even when reheated, so it is best suited for curdlan that does not involve heating. It has features not found in traditional gelling materials, such as being suitable for modern cooking applications and being able to be sterilized by heat.

However, since curdlan is a relatively new material, there has not yet been sufficient research into its use in food products, such as gel-like molded foods. For example, a gel obtained by heating a simple aqueous suspension of curdlan has a monotonous texture, and if left untreated, syneresis occurs and the gel shrinks.

Means for Solving the Problems In order to develop a gel-like molded food that takes advantage of curdlan's major characteristic of heat-coagulating properties, has high palatability in terms of texture, and has low syneresis, the inventors have: The present invention was completed as a result of considering the importance of using some kind of concomitant substances and studying the effects of various substances.

That is, the present invention provides 1) a molded food containing curdlan, waxy corn starch, and a viscous flavor substance; and 2) a molded food containing curdlan, waxy corn starch, and a viscous flavor substance in the presence of water, and after molding. This is a method for producing molded foods characterized by heating and gelling.

The curdlan used in the present invention is a heat-coagulable polysaccharide mainly composed of β1,3-glucoside bonds,
Examples include alkaline earth metals or polysaccharides produced by microorganisms of the genus Agrobacterium. Specifically, polysaccharides [Agricultural Biological Chemistry (Agr.
cultural [3io1logical C
hemistry) Vol.

30, page 196 (1966)], Alcaligenes faecalis var myxogenes strain 10c3
A polysaccharide produced by Agrobacterium radiobacter (IFO13127) and its mutant strain U-19 ([FO13126)] (Japanese Patent Publication No. 48-32674) can be used.

Next, the waxy corn starch used in the present invention is obtained by separating waxy corn (glutinous corn).
It is a starch consisting of nearly 0.00% amylopectin, and ordinary commercially available products can be used. Starches other than waxy corn starch, such as regular wheat starch, potato starch, and potato starch, cannot achieve the desired effects of the present invention. Similarly, even if glutinous rice starch, which is mainly composed of amylopectin, is used, waxy corn starch It's not effective enough. However, it is possible to use these other starches together with waxy corn starch.

The viscosity of the viscous flavor substance as used in the present invention means, for example, a viscosity of about 3,000 centivoise or more at 20°C, preferably about 5,000 centivoise, to about 100,
Including those exhibiting a slightly hard semi-solid state with a diameter of 1,000 centivoids or more. To give specific examples of flavor substances and their viscosity,
Honey (approximately 5°000 to 8,000 centiboise),
Examples include mayonnaise (approximately 80,000 centiboise) and dried plums (more than 100°,000 centiboise, slightly harder than semi-solid! E3).

Such viscous flavor substances include oil-containing viscous flavor substances (e.g., mayonnaise, mustard mayonnaise, salad dressing, etc.), tomato processed product viscous flavor substances (e.g.,
tomato ketchup, tomato sauce, pizza sauce, etc.)
Spices, viscous flavor substances (e.g., French mustard, dried plums, plum bonito, perilla plums, grated ginger, grated garlic, grated wasabi, etc.), roux-based viscous flavor substances (e.g.,
(curries, stews, gratins, etc.) or fruit processed viscous flavor substances (e.g., honey, strawberry jam,
orange marmalade, etc.).

In the present invention, in order to mold and gel curdlan, waxy corn starch, and viscous flavor substances, the raw materials are mixed in the presence of water, molded into the desired shape, and then heated. Curdlan is generally added as a dispersion in water, but may also be added as a powder when sufficient moisture is present to moisten the curdlan in the viscous flavor material. In either case, the curdlan is preferably dispersed as an aqueous liquid at about 1 to 10% by weight. The amount of curdlan used is appropriately selected depending on the target viscous flavor substance, but is generally about 0.1 to 25% by weight, preferably about 0.2 to 10% by weight, in the final product. If it is lower than this range, gelation will be poor (it cannot be called a molded food, and if it is higher than this range, workability will often be poor.Also, by adjusting the amount added, you can adjust the hardness according to the purpose. It can also be adjusted.

Waxy corn starch is generally added to an aqueous dispersion of curdlan, but may also be added in powder form when sufficient moisture is present to moisten the waxy corn starch in the viscous flavor material. In either case, the waxy cornstarch is preferably dispersed as an aqueous liquid at about 1 to 10% by weight. The amount of waxy cornstarch to be used is appropriately selected depending on the target viscous flavor substance, but is generally about 1 to 20% by weight, preferably about 1 to 10% by weight, in the final product.

After uniformly mixing the curdlan, waxy corn starch, and viscous flavor material in the presence of water, the mixture is shaped. In this case, the shape and size can be arbitrarily selected according to the purpose, such as a card shape, sheet shape, plate shape, rod shape, cylinder shape, triangular shape, dice shape, or spherical shape. The shape is not limited. For this molding, it is advantageous in terms of operation to make a mold of the desired shape and fill it with the above-mentioned mixture. On the other hand, as an alternative method, the mixture may be formed into a semi-finished product, subjected to the superheating treatment described below, and then cut into a desired shape. For example, it is also possible to use a method in which the mixture is filled into a film, molded with a roll, once molded into a wide plate shape, gelled by heating, and then cut into a desired shape.

Heating the molded product to gel it can be done by any suitable method such as a direct hot water bath heating method, an oil bath heating method, a pressure heating method, etc. is advantageous in terms of work. It is sufficient to heat the molded product to a temperature of about 85° C. or higher so that the temperature exceeds about 80° C., thereby promoting gelation. Further, microwave heating and far infrared heating can also be employed. In this way, the gel-like molded food of the present invention, which is formed by gelling curdlan, waxy corn starch, and a viscous flavor substance and molding into a certain shape, is obtained.

The gel-like molded food of the present invention can be used in a wide range of food applications by itself or in combination with other edible materials. For example, a gel-like molded food obtained by molding into a sheet can also be used as an ingredient for sandwiches or as a topping for hors d'oeuvres such as canapés.

Function: The molded food product of the present invention is characterized in that it is produced by combining curdlan, waxy corn starch, and a viscous flavor substance. Molded foods prepared using curdlan alone are highly elastic and have a unique texture that is different from other gelling materials such as gelatin and agar. 'f! ! It tends to lack a rough texture. However, by using waxy corn starch and a viscous flavor substance together as in the present invention, it is possible to improve the texture to be highly palatable, and the amount of waxy corn starch used and the type of viscous flavor substance can be changed. By changing it, various textures can be imparted. Moreover, its texture remains stable even after long-term storage with almost no change. Furthermore, even during storage, syneresis, which occurs in curdlan alone gels, is virtually negligible.

When other starches are used in place of waxy corn starch, the above effects cannot be obtained to a practically satisfactory degree. In addition, molded foods prepared by using curdlan alone in liquid non-viscous flavor substances such as fruit juices such as strawberry, orange, gray, and grapefruit have a jelly-like and monotonous texture, and a large amount of syneresis occurs during refrigerated storage. is recognized.

When starches such as glutinous rice starch, potato starch, and wheat starch are used in combination, the texture becomes sticky and sticky, which is undesirable, and syneresis is observed during refrigerated storage. In this way, even if non-viscous substances such as strawberry juice are used, although the flavor can be imparted, it is difficult to obtain effects such as texture improvement, and glutinous rice starch, potato starch, etc.
Even if starches such as wheat starch are used, effects such as texture improvement cannot be obtained.

EXAMPLES The present invention will be explained in more detail with reference to Examples below. In each example, the curdlan was Alcaligenes faecalis var myxogenes strain 10c.
A spray-dried powder of heat-coagulable polysaccharide produced by the mutant strain NTK-u (IFO13140) of No. 3 was used. In addition, the viscosity of the flavored viscous substance was measured using a B-type viscometer with rotor No. 4. 6r,p,m,, 20°C
In the values measured under the following conditions, c and p indicate centivoise.

Example 1 12 g of waxy corn starch and mayonnaise (77,00
0c, p,) 60 g, brewed vinegar 8.6 ml, salt 1 g,
0.4 g of glutamic acid sorter was added and stirred to form a homogeneous wet product. After degassing, fill a mold with a thickness of 10 mm, spread it to a uniform thickness, and heat it in a steamer for about 30 minutes.
A plate-shaped gel-like molded food was obtained. This tentative material was cut into strips with a diameter of 1 cm and was suitable as a core material for rolled sushi.

Example 2 Curdlan] Og was dispersed in water 107 vtQ,
Waxy cornstarch 5g, mustard mayonnaise (1)
00, OOOc, p, or above) and 8M brewed vinegar were added and stirred to form a uniform beard moisturizer. After degassing, this was filled into a 2.5 mm thick mold, spread to a uniform thickness, and heated in a steamer for about 5 minutes to obtain a sheet-like gel-like molded food. This sheet was cut into 3 cm square pieces that could be used as 1/2 pins for crackers, and were good as an autopull.

Example 3 To 930 g of tomato ketchup (34,000 c, p), 20 g of curdlan and 50 g of waxy corn starch were added and stirred to form a uniformly moist product. After degassing, this was filled into a film, rolled out to a thickness of 25 mm using a roll, and heated in a steam box for about 5 minutes to obtain a sheet-like gel-like molded food. This sheet is 5 cm wide and 15 cm long.
The slices were sandwiched with pork, coated with flour, eggs, and breadcrumbs, and fried for about 2 minutes in a salad oven heated to 170°C. The sheet of this pork cutlet did not melt even when fried, and the gel-like shape was firmly formed, resulting in beautiful colored pork cutlet.

Example 4 French mustard (33,200c, p,) 910g
Curdlan 40g1 Waxy cornstarch 50g
was added and stirred to obtain a uniformly moist product.The following steps were prepared in the same manner as in Example 3, and cut into 8 cm square pieces to obtain a gel-like molded food. The main island was suitable as an ingredient for meat patties and hamburgers sandwiched between vegetables.

Example 5 A pizza sauce was prepared by mixing 56.9 g of tomato puree, 33 g of mud paste, 5 g of fried chopped onions, 2 g of sugar, 2 g of spices, 1 g of salt, and 0.1 g of dried parsley. This pizza sauce (31,500c, p,)91
4 g of curdlan and 5 g of waxy corn starch were added to the mixture and stirred to form a uniformly moistened product. After degassing, this was filled into a bread-sized mold, spread uniformly to a thickness of 2 mm, and heated in a steamer for about 5 minutes to obtain a bread-sized gel-like molded food. This sheet was placed on bread, topped with cheese, salami, onions, and green pepper, and toasted in a toaster oven. On the main island, it was easy to make beautiful pizza toasts by melting the cheese on top without melting the heat from the toast.

Example 6 Kneading @ (100, OOOc, p, or more) 80g, Usukuchi soy sauce 9g, water 5.5d, glutamic acid sorter 018g,
Nucleic acid seasoning (Ribotide, made by Kagoya Yakuhin Kogyo) 0.02
3 g of curdlan and 2.5 g of waxy cornstarch were added, and the mixture was stirred to form a uniformly wet mixture. This was filled into a spherical mold with a diameter of 5 mm and heated in a steamer for about 10 minutes to obtain a spherical gel-like molded food. Honjima retains its light red color even after gelatinization, and since it has no seeds, it is easy to eat and suitable for ochazuke and lunch boxes.

Example 7 78.5 g of dried plums (100, OOOc, p, or more), koi (chi soy sauce log, red natural pigment 0.3 g, sodium glutamate 0.18 g, nucleic acid seasoning (Ribotide, Substitute Yakuhin Kogyo!) Mix 0.02g evenly and add curdlan 4.
g1 Wakin - 5 g of corn starch was added and stirred to form a homogeneous and moist mixture, and 2 g of shaved bonito flakes were added and mixed. This was filled into a cylindrical film of diameter 5nun and heated in boiling water for about 10 minutes to obtain a cylindrical gel-like molded food. Honjima can be cut into appropriate sizes and used as an ingredient in rice balls or hand-rolled sushi.

Example 8 To a solution in which 2 g of curdlan was dispersed in 31.1 d of water, 6.5 g of waxy cornstarch, honey (7°800 c,
60 g of p.p.) and 0.4 g of natural honey flavor were added and stirred to obtain a homogeneous wet mixture.

After degassing, this was filled into a mold with a thickness of 3 mm, spread to a uniform thickness, and heated for about 5 minutes in a steamer to obtain a sheet-like gel-like molded food. Cutting this sheet into the size of sandwich bread can be used as an ingredient for sandwich char, and by sandwiching fruit together, it can be used as a fruit sandwich. Honjima was a shell-shaped molded food with a beautiful appearance that did not lose its transparency even when heated to gel.

Example 9 5 g of waxy cornstarch, 1 strawberry jam (56,000
c, p,) 65 g, 50% citric acid solution Ogawa Door,
0.08 g of stevia extract was added and stirred to obtain a homogeneous wet product. After degassing, fill it into a mold with a thickness of 2.5 mm, spread it to a uniform thickness, heat it in a steamer for about 5 minutes, and heat it for about 5 minutes.
- A gel-like molded food product was obtained. This sheet was cut into a floral pattern using a pastry cutter, topped on top of kutsky dough, and baked in the oven to make kutsky. Honjima's gel does not melt even when heated in an oven, so it can be used to make beautiful Western sweets and desserts.

Example 10 4g of curdlan was dispersed in 31tf2 of water, 5g of waxy corn starch, 1 orange marmalade (100
, 0OOc, p, or above) was added and stirred to obtain a homogeneous wet product. After degassing, fill a mold with a thickness of 5 mm, spread it to a uniform thickness, and heat it in a steamer for about 10 minutes.
A plate-shaped gel-like molded food was obtained. This board was cut into 5 mm square pieces and used as an ice cream topping, and the results were good.

Effects of the Invention The gel-like molded food of the present invention is characterized in that it is molded into a gel using curdlan, waxy corn starch, and a viscous flavor substance. This gel-like molded food maintains the appearance and flavor of the viscous flavor substance without discoloration due to gelation, and the gel does not melt even when cooked, so it can be used as a material for multipurpose cooking. .

Agent Patent Attorney Iwa 1) Hiroshi

Claims (2)

[Claims] (1) A molded food containing curdlan, waxy corn starch and a viscous flavor substance. (2) A method for producing a molded food, which comprises mixing curdlan, waxy cornstarch, and a viscous flavor substance in the presence of water, and heating and gelling the mixture after molding.