JPH04281774A - Production of freeze-resistant gelatinized food - Google Patents

Abstract

PURPOSE:To obtain the title food not growing crystal of ice even by freezing of coordinated water in gel matrix in freezing and preservation by blending a food with a gelatinizing agent and an auxiliary. CONSTITUTION:A food is blended with a gelatinizing agent (preferably curdlan or iota type carrageenan) and an auxiliary (e.g. glycerol or propylene glycol) and aged at 40-60 deg.C for 10-20 minutes to give the objective food.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The invention of the present application relates to a method for producing freeze-resistant gelled foods that can withstand frozen storage.Specifically, the invention relates to a method for producing frozen-resistant gelled foods that can be stored frozen and thawed by treating the foods with a gelling agent and an auxiliary agent. This is a method for producing freeze-resistant gelled foods that do not deteriorate even when exposed to heat.

0002

[Prior Art] Conventionally, various food materials have been made into gels or encapsulated in gel-like matrices for consumption. If stored frozen, the quality changes during thawing and the gel structure is destroyed, so there is currently no suitable freezing preservation method that can prevent this gel-like material from denaturing.

0003

[Problem to be solved by the invention] The aqueous gel-like substance is
During frozen storage, coordinated water in the gel matrix freezes and crystals grow. When the ice melts during thawing, the water escapes as free water and loses the coordinated water, causing the gel structure of the food to break down and become "mushy" or have so-called "su" in it. .

[0004] Protein-based gelled foods such as tofu and Chawanmushi, and polysaccharide-based gelled foods such as agar, alginic acid, and carrageenan jelly, all have gel structures that are destroyed when they are thawed after being frozen. Degenerate. Therefore, it is said that frozen storage is not possible.

[0005] In recent years, there has been a general trend toward mass production and mass distribution of various foods, and it is essential to preserve them by freezing them. These frozen foods are thawed and used for consumption, but there is a strong demand for foods that do not change in quality upon thawing and return to their original gel state.

[0006] The present invention was made in view of the above-mentioned current situation, and its purpose is to prevent the formation of ice even if the coordinated water in the gel matrix freezes when food products made of aqueous gel-like substances are frozen. Without crystal growth and upon thawing,
An object of the present invention is to provide a method for producing a freeze-resistant gelled food that does not cause deterioration due to tissue destruction.

[0007]

[Means for Solving the Problems and Their Effects] After various studies regarding the above-mentioned problems, the present inventor found that by mixing a gelling agent and an auxiliary agent in foodstuffs, and heating and ripening the mixture, We focused on promoting intermolecular entanglement, crosslinking, and coordination.

The present invention is based on the above findings, and
The gist is ``a method for producing freeze-resistant gelled foods, which is characterized by mixing and aging ingredients, gelling agents, and auxiliary agents.''
``The first step is to mix ingredients, gelling agents, and auxiliary agents and ripen them.''
step, and a second step in which the aged product obtained in the first step is processed and prepared.
A method for producing a freeze-resistant gelled food, which comprises a combination of steps.

[0009] The term "foodstuff" as used in the present invention refers to all main ingredients, auxiliary ingredients, seasonings, etc. used for edible consumption. As the gelling agent, curdlan (trade name, hereinafter referred to as CRN), which is a type of grape sugar polysaccharide, and iota-type carrageenan (hereinafter referred to as CGN) are preferable.These gelling agents are resistant to frozen storage and thawing. It turned out to be large.

[0010] CRN is prone to water separation when frozen and thawed, and CGN has the disadvantage that although it is gelled, its texture is not good. However, when both are mixed at a certain ratio and used to cause intermolecular entanglement, It was found that the drawbacks of both were significantly eliminated. i.e. CRN
The addition ratio of CGN is preferably 0.1 to 1.0% with respect to the above-mentioned food materials, and CGN is also preferably within the range of 0.5 to 3.0%. The mixing ratio of both is preferably 1:3 to 1:5.

Next, the auxiliary agents used in the present invention include glycerin, propylene glycol, phospholipids, and saccharides, all of which act as wetting agents and have good hydration properties, and their water content is Incorporated into the gel as coordinated water. And it is less likely to freeze than with water only,
Even after thawing, it tends to remain as coordinated water.

[0012] The process of the present invention involves mixing and aging the above-mentioned food ingredients with a gelling agent and an auxiliary agent. During this mixing operation, if necessary, appropriate seasonings may be added to improve the quality of the food ingredients. You can also add seasoning. Also, the aging of the mixture is 4
It is desirable that the heating is carried out at a temperature of 0 to 60°C for about 10 to 20 minutes. This aging allows for entanglement, crosslinking, and coordination between molecules.

That is, the intermolecular entanglement of CRN and CGN has the effect of preventing syneresis during thawing, and C
The gel is strengthened by cross-linking the GN and the food protein, and furthermore, the action of the auxiliary agent and the coordination of water in the gel due to the auxiliary agent lower the freezing point and make the ice crystal particles finer.

[0014] Next, in the present invention, there is a step of processing and preparing the above-mentioned ripened product as necessary, but the processing and preparation means differ depending on the nature of the food concerned. That is, (a
) sterilizing the food at the same time as completing the gel formation by heating the aged product; (b) dividing the food into unit quantities or shaping the aged product; (c) This is a process of performing various treatments such as adjusting the appearance of the food by mixing or combining it with other foodstuffs.

[0015]

[Examples] The present invention will be explained below with reference to Examples. 1. When making foods that contain red bean paste ice cream, sherbet, shaved ice, etc., if you add the red bean paste as is, the red bean paste will freeze when stored in the freezer. It has a "ri" texture and is not tasty. Therefore, by adding an auxiliary agent from the stage of boiling the azuki beans and adding a gelling agent at the final stage of making the bean paste, the ``shari shari'' remains even when frozen.
It is possible to make a frozen confectionery containing bean paste balls that does not have a bitter texture and retains the texture of red bean paste balls.

1 kg of red beans, 800 g of maltose as an auxiliary agent,
Mix 700 g of sugar and 1.5 liters of water to make 120
After heating at ℃ for 20 minutes and cooling, 2.9 kg of strained bean paste was obtained by straining. Add 2% CRN to this strained bean paste,
Add 1.0% CGN and heat at 60° C. for 10 minutes to gel. When this gelled strained bean paste is cooled, it becomes viscous enough to be granulated. Next, this gelled strained bean paste is formed into a sphere of a desired size and added to the above-mentioned frozen confectionery such as ice cream. This frozen confectionery with sweet bean paste retains its smooth texture even when frozen.

2. Tamagoyaki Various types of tamagoyaki, especially thick tamagoyaki, are mass-produced for commercial use, but their drawback is that they do not last long. Therefore, there are various preservatives, but these are prohibited by the Food Sanitation Act, so even if conventional thick-yaki eggs are stored frozen, they will have "su" in them when thawed, which will affect the texture. This will cause significant damage. According to the manufacturing method of the present invention, even if tamagoyaki is frozen and thawed, it can be made without "su".

[0018] 3.2 g of dashi powder, 3.0 g of mirin, 7 g of soy sauce
．． C as a seasoning and gelling agent in the proportion of 8g, salt 5.6g
9.5 g of RN, 9.5 g of soybean protein, and 47 g of maltose as an auxiliary agent were dissolved in 200 ml of water, and further mixed with 625 g of raw whole eggs, and heated at 55° C. for 5 minutes to ripen. When the viscosity of this product became sufficiently high, this aged product was heated and baked to produce a thickly baked egg. The thick-yaki omelets produced here exhibited a desirable texture with fluffy elasticity even after being frozen and thawed at -18°C.

3. Chawanmushi Chawanmushi has a high water content, so it is more difficult to freeze and preserve it than the above-mentioned tamagoyaki. This case can be solved by increasing the amount of iota-type carrageenan, mixing it, and aging it. 1 kg raw whole egg, 40 g dashi powder, 10 g CRN, 2 CGN
The raw materials mixed with 0g of glycerin and a small amount of glycerin are aged at 60°C for 20 minutes with slow stirring. When the viscosity is sufficient, add ingredients such as ``Kamaboko'' and ``Ginnan'' to the container, and add the appropriate amount (60 to 12
0g) was taken out and steamed for 10 to 20 minutes over low heat to produce chawanmushi. This chawanmushi will not contain the so-called "su" even if it is frozen.

[0020]

[Effects of the Invention] According to the present invention, when food made of an aqueous gel-like substance is frozen and stored, ice crystals do not grow even if the coordinated water in the gel matrix freezes, and when thawing it, , it is possible to produce a gelatinized food that is resistant to freezing and whose tissues are not destroyed or deteriorated. That is,
The intermolecular entanglement of CRN and CGN has the effect of preventing syneresis during thawing, and the crosslinking of CGN and food protein strengthens the gel. Furthermore, the action of the auxiliary agent and the coordination of water within the gel due to the auxiliary agent By lowering the freezing point and making the ice crystal particles finer, even when frozen, it will not become mushy.
There is no such thing as ``su'' or the so-called ``su''.

Claims (4)

[Claims] 1. A method for producing a freeze-resistant gelled food, which comprises mixing a food ingredient, a gelling agent, and an auxiliary agent and aging the mixture. [Claim 2] Freezing characterized by a combination of a first step of mixing and ripening the food material with a gelling agent and an auxiliary agent, and a second step of processing and preparing the aged product obtained in the first step. Method for producing resistant gelling food. 3. The method for producing a freeze-resistant gelled food according to claim 1 or 2, wherein the food is aged while heating at a temperature of 40 to 60°C. 4. The method for producing a freeze-resistant gelled food according to claim 1, wherein a mixture of curdlan and iota-type carrageenan is used as the gelling agent.