JPH0638691A - Food prepared by using low-strength agar - Google Patents

Abstract

PURPOSE:To prepare a food having unique characteristics by adding a low- strength agar to various foods. CONSTITUTION:The food contains a low-strength agar containing the agar molecules cut to short fragments and having a jelly strength of <=250g/cm<2> at an agar concentration of 1.5%.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention has a jelly strength of 1.5%.
The present invention relates to a food product using low-strength agar adjusted to have an agar concentration of 250 g / cm ² or less.

[0002]

2. Description of the Related Art Among gelatin, starch, carrageenan, agar, etc. used as a gelling agent, agar which can realize a "smooth" textured gel without a pasty feel is different from other gelling agents. Because of its unique and different properties, it may be used in a wide range of applications.

One of the parameters showing the properties of agar is the jelly strength which shows the hardness of the gel. The jelly strength of ordinary agar (Nihon-kansui type, agar concentration 1.5%) is 400 g / g for powder agar and flake agar produced by an industrial manufacturing method.
cm ² or more, and 250 to 400 g / cm ² of kaku agar or thread agar called natural agar. However, actually 1
In some cases, a low jelly strength of about 00 g / cm ² is required. For example, it is used as a gelling agent for spread foods, cosmetics (makeup cream, etc.), soft-textured Japanese sweets, or as a fat substitute.

In such a case, if ordinary agar is used, it is necessary to lower the concentration of agar to lower the jelly strength. However, if the agar concentration is lowered below a certain level, water separation will occur, and the body texture will be lost from the texture. Therefore, in order to avoid such a problem, low-strength agar that has a low jelly strength even at a certain concentration or more and can form a soft gel without water separation is desired.

However, no conventional agar can realize a low jelly strength of about 100 g / cm ^{2 at a} concentration of 1.5% agar. One of the reasons for this is that the molecules of the agar components (agarose and agaropectin) are long. That is, the molecules exist in the state of a random coil in solution agar, but when cooled, they form a three-dimensional network with a double-helix structure, and eventually transition from sol to gel. Settle into a meeting. Due to such a mechanism of gelation, the jelly strength cannot be lowered when the agar molecule is long.

In order to improve this point, the present inventors have previously developed low-strength agar which has a low jelly strength even at a certain concentration or more and can form a gel which is soft and does not cause water separation. This low-strength agar has a jelly strength of 250 g / cm ² at agar concentration of 1.5% because the molecules of the agar component are cut short.
It is adjusted to the following range.

[0007]

The gel of the low-strength agar described above has a characteristic that its behavior acts as a thickening agent on thixotropy rather than as a gel, and has a unique shape retention property not found in other gelling agents. There is a nature. The purpose of the present invention is to include such low-strength agar in various foods,
It is to provide a food product having characteristics not found in conventional food products.

[0008]

Means for Solving the Problems A food using the low-strength agar of the present invention has a jelly strength adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration by cutting the molecules of the agar component short. It is characterized by containing low-strength agar.

[0009]

[Function] Jelly strength is 250g / c at 1.5% agar concentration
The low-strength agar adjusted to a range of m ² or less is A. Low calorie, B.I. Shape retention, C.I. Water retention, D.I. Texture improvement, E.I.
Dietary fiber, F.I. Thickening, G.I. Emulsifying, H. Stringiness, I.
Distractability, J. Excellent in preventing aging. From these characteristics, 1. Good agar taste without flavor (flavor release), 2. Smooth texture (soft), 3.
3. It has shape retention. Rich in dietary fiber, 5. Because it has water retention, it can reduce calories. 7. It has a high melting point, so it does not melt even at room temperature. Since it is a natural food material, it is possible to produce a food having advantages such as high safety. The expected effects of including such low-strength agar in various foods can be expressed as A, B, C, ... The ⊚ mark is the most expected effect, and the ◯ mark is the normally expected effect.

[0010]

[Table 1] Food effect ABCDEFGHIJ butter ◎ ○○○○ ○ ○ margarine ◎ ○○○○ ○ ○ chocolate-peanut cream ◎ ○○○○ ○ ○ ice cream ◎ ○○○○○○ sherbet ○○ ◎ ○ ○ Shake ◎ ○ ○ ○ ○ ○ ○ ○ Mayonnaise ◎ ○ ○ ○ ○ ○ ○ ○ ○ Dressing ◎ ○ ○ ○ ○ ○ ○ ○ Cheese food ◎ ○ ○ ○ ○ ○ Yogurt ○ ○ ○ ◎ ○ Pudding, jelly ○ ○ ○ ◎ ○ Milkshake ◎ ○○○○○ Mousse, whipped cream ◎ ○○○○○○ Meat products such as hamburger and ham ◎ ○○○○ Sauce, ketchup ○○○ ◎ ○ Sauces ○○ ◎ ○○○○ Jam, honey, Condensed milk ○ ○ ◎ ○ ○ ◎ ○ Beverages (juices) ○ ◎ ○ Confectionery (caramel, chewing gum) ○ ○ ○ ◎ ○ ○ Men (ramen, buckwheat, udon, etc.) ○ ○ ◎ ○ ○ Japanese confectionery (water yokan, nishiki) ball) ○ ○ ◎ ○ Japanese sweets (mochi products, steamed buns) ○ ○ ◎ Breads ○ ○ ◎ ○ ○ Fish paste products ○ ○ ○ ◎ ○ Cooked rice ◎ ○

The above-mentioned foods containing low-strength agar are classified into (1) dietary fiber drinks, (2) low-calorie foods, (3) texture-improved foods, and (4) when classified as the most promising effects. It can be roughly classified into foods for the purpose of preventing aging. The foods of the group (1) are drinks containing a large amount of dietary fiber using low-strength agar. The foods in the group (2) have reduced fat and calorie by replacing the fat with an aqueous low-strength agar spread. The foods of the group (3) are foods having an improved texture such as good taste. The foods in the group (4) are intended to prevent aging of starch and the like.

The present invention will be described in more detail below. A low-calorie food can be realized by containing a low-strength agar in which the molecules of the agar component are cut short and the jelly strength is adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration. This low-calorie food includes butter, margarine,
Spread foods such as chocolate cream, frozen dessert foods such as ice cream, ice sorbet, shakes, seasonings such as mayonnaise and dressing, cheese food, yogurt, pudding, milk products such as milkshake, mousse, whipped cream, hamburger, ham, etc. Includes processed meat foods, and also broadly includes low-calorie pet foods for pets.

Since diets in recent years tend to be Westernized, obesity due to excessive intake of calories and adult diseases such as cancer and heart disease have been taken up as major problems. Therefore, as a commercial product, a low-calorie food that uses a system that does not contain oil or that reduces oil and fat has appeared. However, with such a reduction in calories, it is general that the product lacks mouthfeel, flavor, mouthfeel, and shape retention as a food, as compared with the original system that completely contains fats and oils.

The reason for this is that in order to realize a low-calorie system with low fat and oil, stabilizers such as starch, gelatin, gums, etc. have been conventionally added, and the ingredients have been adjusted by proteins, emulsifiers and the like. . In other words, when foods are made from starch, gelatin, etc., a paste-like feeling is generated in order to maintain shape retention and water retention, and because the amount of oil and fat is low, melting in the mouth worsens, and starch also wraps the flavor. This is because the taste becomes worse because it is consumed.

On the other hand, agar is a natural polysaccharide extracted from the red alga Amakusa or Ogonori, which is agarose in which D-galactose and 3,6-anhydro-L-galactose are alternately repeated, and this agarose. It is composed of agaropectin with a sulfate group, a pyruvate group, etc. added thereto. The greatest feature of this agar is its gelling power.
In particular, unlike other gelling agents, it creates a gel with a "sakui" texture, and since it has the property of easily releasing water despite having a strong shape retention property, when applied to foods such as jelly, You can achieve a pleasant flavor release. However, the food to be reduced in calories has a negative factor that the gelling power of agar changes the texture, and the concentration of agar used is increased in a state where the gelling power is strong (for example,
0.5% or more), and thus it was difficult to reflect the peculiar properties of the agar in foods with conventional agar as it is.

On the other hand, the low-calorie food of the present invention containing low-strength agar whose jelly strength is adjusted to a range of 250 g / cm ² or less at a concentration of 1.5% agar solves the above-mentioned conventional problems. You can do it. This is due to various characteristics of low-strength agar such as shape retention and extensibility. Especially, from the aspect of flavor, the flavor release of low-strength agar gives a flavor close to that of the original food even if the oil and fat content is reduced. Because it can be reproduced.

The present invention also includes a low-strength agar having a jelly strength adjusted to a range of 250 g / cm ² or less at a concentration of 1.5% agar, whereby a textured food having an unprecedented texture is realized as an improvement in texture. can do. As one of them, foods that have been gelled by agar can be made softer. This softened food includes jellies such as milk jelly and fruit jelly, hard type yogurt containing yogurt as a main raw material, Japanese confectionery such as water yokan and nishikidama. The following table shows the relationship between the concentration of agar used, the hardness of jelly, and the amount of water separation.

[0018]

[Table 2] 1.5% Concentration Working Concentration Finished Water Release Jelly Strength Jelly Hardness Normal Agar 600g / cm ² 0.30% 120g / cm ² 1700mg Low Strength Agar 1 200g / cm ² 0.85% 120g / cm ² 800 mg Low strength agar 2 100 g / cm ² 1.60% 130 g / cm ² 550 mg

As is clear from the above table, the lower the jelly strength of agar, the less water separation. As a result, the following effects can be expected. (1) It is possible to realize a food product with less water separation while maintaining a soft texture.
(2) By using low strength agar over a certain concentration,
You can get a unique body feeling. For example, milk has 30g / cm ²
By adding the low-strength agar, you can achieve the same texture as yogurt-like curd. (3) Hard yogurt has a unique texture due to the action of gelatin and agar.
If low-strength agar is used, the same texture can be achieved without gelatin. The conventional yogurt using gelatin has a low melting point of gelatin, and thus the hardness of the yogurt changes depending on the temperature change, but the yogurt using low-strength agar does not have such a problem. (4) When applied to water yokan, it can be softened and the concentration of agar can be increased to prevent the settling of bean jam.

[0020]

EXAMPLES Examples of the present invention will be described below.

The low-calorie margarine according to the present invention contains low-strength agar whose jelly strength is adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration as an oil and fat substitute. It has a similar composition.

[0022]

[Table 3] Example 1: Low-calorie margarine (composition) (Product of the present invention) Oil 25.0 parts Sugar 15.0 parts Emulsifier 3.0 parts Salt 0.6 parts Perfume 1.5 parts Pigment (carotene) 0 .2 parts Low strength agar 2.0 parts Water 52.7 parts

As a method for reducing the calorie of margarine, a method of adding a paste such as gelatin or a milk component is already known. However, this method has a drawback that a paste-like feeling is unavoidable.

On the other hand, in the case of agar, a texture with a smooth and smooth taste is obtained, so that the flavor peculiar to margarine can be brought out. Conventional agar has the same flavor but has a strong gelling power, so a certain concentration (eg 0.4%)
With the above, the texture becomes rough. In addition, when fine particles are formed at high speed with a homomixer or the like, the shape retention property is deteriorated, so that a soft spread can be achieved, but the margarine texture unlike the conventional product cannot be realized. Also,
If you increase the agar concentration, you will still get a grainy feeling. On the other hand, the margarine using low-strength agar as in the present invention has no rough feeling.

The dressing according to the present invention uses low-strength agar whose jelly strength is adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration, and has the following composition, for example.

[0026]

[Table 4] Example 2: French dressing (component) (conventional product) (product of the present invention) Water 35.0 parts 62.0 parts Vegetable oils and fats 40.0 parts 10.0 parts Sugar 11.0 parts 10.0 Parts Vinegar 10.0 parts 13.3 parts Salt 1.0 parts 1.0 parts Spices 2.0 parts 2.0 parts Perfumes 0.1 parts 0.1 parts Seasonings 0.5 parts 0.4 parts Xanthan gum 0. 3 parts 0.1 parts Guar gum 0.1 parts None Low strength agar None 1.0 parts Locust bean gum None 0.2 parts

Conventionally, in French dressing, Russian dressing, emulsified Italian dressing, etc., stabilizers such as xanthan gum and guar gum have been used to stabilize the emulsion of water, vinegar and vegetable fat. As in recent years, when dressing is also required to reduce calories, attempts have been made to create an alternative texture of fat by adding pastes such as carrageenan, pectin, and locust bean gum in addition to the above stabilizers. ing.

However, such a low-calorie dressing not only does not provide the texture of fat globules, but also gives the paste-like feeling of the paste. In addition, this is a drawback in that the rich taste of fats and oils is wrapped up and taste deterioration is promoted more than when the fats and oils are reduced. In such a case, the French dressing of the present invention using low-strength agar has the effect that the low-strength agar has a good taste and makes less fat feel more.

The cheese spread or cheese food according to the present invention has a jelly strength of 250 g at an agar concentration of 1.5%.
The low-strength agar adjusted to within a range of / cm ² or less is contained as a substitute for natural cheese, and has the following composition, for example.

[0030]

[Table 5] Example 3: Cheese spread / cheese food (ingredient) (Conventional product) (Product of the present invention) Natural cheese 70.0 parts 18.0 parts Salt 0.2 parts 0.8 parts Pigment (carotene) 0 1 part 0.2 parts nonfat dry milk 4.0 parts 15.0 parts cream 8.0 parts none powder whey 7.0 parts 14.0 parts emulsifier 0.1 parts 0.2 parts cheese flavor 0.5 parts 1. 2 parts Water 10.0 parts 48.3 parts No low-strength agar 2.3 parts

Since natural cheese usually contains about 30% fat, a conventional cheese spread which uses a large amount of this will also contain about 25% fat. On the other hand, in the product of the present invention using low-strength agar, the cheese content can be reduced without affecting the texture, and as a result, a cheese spread or cheese food having a small amount of fat can be realized. Conventional products that use a lot of cheese, because it has a unique stickiness, it can never be said that it melts in the mouth, but in the product of the present invention that uses low-strength agar, it can be relaxed, so that it melts in the mouth,
A scented spread can be realized.

Ingredients such as pickles and dried fruits may be put in the cheese spread or cheese food, but it is difficult to say that the taste of the added ingredients is fully utilized in conventional products. On the other hand, when low-strength agar is added like the product of the present invention, the taste of the ingredients is utilized,
There is an advantage that the options for flavoring and seasoning are expanded.

The hamburger according to the present invention contains low-strength agar whose jelly strength is adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration, and has the following composition, for example. .

[0034]

[Table 6] Example 4: Hamburger (composition) (conventional product) (product of the present invention) lean meat 99.0 parts 89.0 parts no water 9.6 parts salt 0.4 parts 0.4 parts flavorings 0. 1 part 0.1 part Spice 0.5 part 0.5 part Low-strength agar-free 0.4 part

The conventional low-fat hamburgers often use carrageenan, but when carrageenan is used to reduce the calorie, the texture becomes different from that of ordinary hamburgers, which causes a feeling of strangeness. On the other hand, when low-strength agar is used as in the present invention, the texture is close to that of a normal hamburger, and the melting point of low-strength agar is higher than that of carrageenan. Can be wrapped in.

The same method can be applied to ham, wiener, corned beef, meat loaf and the like in meat processing, and can also be applied to gyoza, shumai, meat dango and the like as secondary processed products. In addition, it can be applied to pet food as well as food that people eat,
It can also contribute to the reduction in calories of pet food that has been recently demanded.

The ice cream according to the present invention contains low-strength agar whose jelly strength is adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration. For example, the following composition is used. Have.

[0038]

[Table 7] Example 5: Ice cream (ingredient) (Conventional product) (Invention product 1) (Invention product 2) Fresh cream 13.00 parts 13.00 parts None Butter 5.00 parts 5.00 parts None Whole milk powder 20.00 parts 20.00 parts 7.00 parts Skim milk powder 6.00 parts 6.00 parts 3.00 parts Powdered starch syrup 3.00 parts 3.00 parts 5.00 parts Sugar 6.00 parts 6 0.00 part 10.00 part Carrageenan 0.10 part None None Guar gum 0.10 part None None Gelatin 0.15 part None None Emulsifier 0.15 part 0.15 part 0.15 part Perfume 0.12 part 0.12 part 0.20 parts Salt 0.02 parts 0.02 parts 0.02 parts Carotene pigment 0.02 parts 0.02 parts 0.03 parts No low-strength agar 1.00 parts 1.50 parts Water 48.00 parts 48. 00 copies 73.00 copies

In order to solve various problems such as overrun characteristics, meltdown resistance, whey separation, and sandy, conventional ice creams having a normal formulation use various stabilizers (carrageenan, gums, gelatin). However, the formulation is extremely delicate so as to complement the characteristics of each stabilizer, and there is a difficulty in spending a great deal of time and effort just to determine the formulation. Also,
Even in the manufacturing field, the work is complicated due to the delicate prescription.

On the other hand, when low-strength agar is used like the product of the present invention, it is possible to satisfy all the various characteristics required for the ice cream, and it is not necessary to perform the above-mentioned complicated work. Moreover, when low-strength agar is used, the meltdown resistance among the various properties required for ice cream can be significantly improved as compared with other stabilizers. This is because low-strength agar has a higher melting point than other gelling agents and gums.

The effect of adding low-strength agar to ice cream can be similarly expected for ice mix, lacto ice, and soft cream. In general, the lower the total solid content, the better the amount of overrun characteristics to obtain better overrun characteristics, but the higher the amount of aging required, the use of low strength agar as in the present invention can enhance the aging effect. It is possible to improve the overrun characteristic.

According to the invention, the invention product 2 shown in Table 7
It is possible to produce a low-calorie ice cream such as This is because, in addition to the above-mentioned characteristics of low-strength agar, the fine and soft gel structure of low-strength agar can realize a texture extremely similar to the texture of ice cream due to aggregation of milk fat. As a result, it becomes possible to produce a sensory good low-calorie ice cream.

The low-calorie mayonnaise according to the present invention contains low-strength agar whose jelly strength is adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration,
For example, it has the following composition.

[0044]

[Table 8] Example 6: Low-calorie mayonnaise (component) (product of the present invention) Low-strength agar 5.0 parts Egg yolk 8.0 parts Vinegar 8.0 parts Salad oil 5.0 parts Sugar 6.0 parts Salt 2 0.0 parts Spices 0.2 parts Water 65.8 parts

When low-strength agar is used for the low-calorie mayonnaise, the fat-reducing agar can be maintained, the firmness can be maintained, and the body texture and texture can be obtained. It has a good taste and a smooth texture.

The milkshake according to the present invention contains low-strength agar whose jelly strength is adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration, and has the following composition, for example. .

[0047]

[Table 9] Example 7: Milkshake (ingredient) (Conventional product) (Product of the present invention) Skim milk powder 10.00 parts 10.00 parts Fresh cream 35.00 parts 5.00 parts Sugar 11.00 parts 11.00 Parts Flour Beans 4.00 parts 4.00 parts Glycerin fatty acid ester 0.04 parts 0.04 parts Water 40.00 parts 60.00 parts Carrageenan 0.03 parts None Low strength agar None 0.50 parts Powder whey None 5. 00 copy Perfume 0.20 copy 0.40 copy

In the conventional product, since fresh cream (or milk fat) is used, the calorie for one meal has a very high specific gravity. On the other hand, low-strength agar gives an appropriate body feeling and soothing taste, so that the product of the present invention using it becomes a low-calorie milkshake. When a gelling agent other than agar or starch is used for the same purpose, there is a problem that a "sticky feeling" remains in the mouth and the throat, but when low strength agar is used, there is no such concern. Further, since low-strength agar is excellent as a source of dietary fiber, the product design as a dietary fiber beverage can be facilitated by using it alone or in combination with other dietary fiber.

The frozen dessert (ice sherbet) according to the present invention has a jelly strength of 2% at agar concentration of 1.5%.
It contains low-strength agar adjusted to a range of 50 g / cm ² or less, and has the following composition, for example.

[0050]

[Table 10] Example 8: Frozen dessert (ice sherbet) (component) (conventional product) (product of the present invention) sugar 24.0 parts 24.0 parts glucose 8.0 parts 8.0 parts skim milk powder 5.0 Part 5.0 parts Fruit juice 5.0 parts 5.0 parts Flavor 0.3 parts 0.3 parts Pigment 0.1 parts 0.1 parts Pectin 0.2 parts None Thickening polysaccharides (gums) 0.2 parts 0.1 parts Water 50.0 parts 50.0 parts Low-strength agar-free 0.6 parts

Stabilizers such as MC, CMC, carrageenan, pectin and vegetable gum are generally used in the ice sorbet in order to achieve appropriate overrun and to form a smooth ice crystal structure. However, conventional sherbets using these stabilizers have a good texture, but they are not completely satisfactory because they give a feeling of mouth-feeling, stickiness, and dry mouth during and after eating.

On the other hand, the product of the present invention using low-strength agar is a product which compensates for the conventional sensory defects, improves the melting in the mouth, and has a good scent. In addition, the gelling power and shape retention of low-strength agar can improve the meltdown resistance. Further, when low-strength agar is used, overrun is increased, so that shortness can be given to the product. Therefore, it is possible to make a crunch type ice sorbet.

The yogurt according to the present invention contains low-strength agar whose jelly strength is adjusted to a range of 250 g / cm ² or less at a concentration of 1.5% agar in place of normal agar. It has such a composition.

[0054]

Table 9 Example 9: Yogurt (ingredient) (Conventional product) (Invention product 1) (Invention product 2) Milk 98.0 parts 98.0 parts 98.0 parts Granulated sugar 10.0 parts 10. 0 parts 10.0 parts Gelatin 0.4 parts 0.3 parts None Conventional agar 0.2 parts None None Low strength agar None 0.3 parts 0.6 parts Starter 1.4 parts 1.4 parts 1.4 parts

The hard type yogurt hardened by using agar or gelatin among the yogurts is required to have a delicate and delicate texture due to the recent diversification of food. Agar and gelatin are used as shape-retaining agents to determine the texture of hard type yogurt. The background is that agar does not change its hardness to temperature changes (from refrigeration to room temperature, eg 30 ° C in summer). The reason is that low concentration of agar (0.2% or less) is not relatively hard and the yogurt tastes good, and the water retention of gelatin is good, so that a soft texture can be realized. is there.

However, softer textures cannot be obtained with conventional agar and gelatin. For example, if you try to create a texture only with the shape-retaining property of gelatin by lowering the concentration of agar used or eliminating the use of agar, the change in strength of gelatin over time and the characteristic that the melting point is low produce Not only is it difficult to control the temperature during the process, but the texture of the product yogurt is not stable.

On the other hand, when low-strength agar is used as the shape-retaining agent like the product 1 of the present invention, yogurt having a soft and creamy texture without the above-mentioned problems can be prepared. This soft texture also makes it possible to create a similar texture as a substitute for yogurt cards. As a result, the fat content of the yogurt can be reduced, so that a diet (low-calorie) yogurt can be realized with a texture similar to that of the conventional art.

Further, as in the case of the product 2 of the present invention, it is possible to replace conventional yogurt with gelatin, which has the advantage of eliminating the need to add two coagulants in the manufacturing process. In addition, since low-strength agar has a lower coagulation temperature of 5 to 10 ° C than conventional agar, it is possible to lower the culture temperature to which the starter is added, which allows the lactic acid bacteria to act more effectively.

The jelly strength of the water yokan according to the present invention is 1.
It contains low-strength agar adjusted to a range of 250 g / cm ² or less at a 5% agar concentration, and has the following composition, for example.

[0060]

[Table 12] Example 10: Mizuyokan (composition) (conventional product) (product of the present invention 1) (product of the present invention 2) Sugar 40.00 parts 40.00 parts 40.00 parts Bean jam 32.00 parts 32. 00 part 32.00 part Conventional agar 0.35 part 0.20 part None Low strength agar none 0.30 part 0.60 part Kuzuko 0.30 part none none

When low-strength agar is contained in the soybean soup as in the product of the present invention, an effect of preventing the precipitation of the bean jam occurs. That is, when water yokan as in the conventional product is prepared and secondary sterilization (retort sterilization, oil sterilization) is performed, there is a drawback that the bean paste is precipitated and separated to form a transparent jelly layer. Therefore, in the past, pastes such as kudzu powder, carrageenan, tamarind, and locust were added to increase the viscosity and prevent the precipitation of bean jam. However, when such an additive is added, a paste-like feeling is exerted, the flavor of the bean jam is impaired, and further, the edible kuzume and the like are aged over time, which has a drawback that the texture is changed. On the other hand, when low-strength agar is used alone like Product 1 of the present invention or in combination with conventional agar like Product 2 of the present invention, there is no precipitation of bean paste and it has a good taste. You can make Mizuyokan that you can't expect.

The brocade ball according to the present invention has a jelly strength of 1.5.
It contains low-strength agar adjusted to have a% agar concentration of 250 g / cm ² or less. For example, soft grape jelly has the following composition.

[0063]

[Table 13] Example 11: Soft grape jelly (component) (product of the present invention) Low-strength agar 2 parts Sugar 560 parts starch syrup 170 parts Mountain grape juice 340 parts Water (including evaporation amount) 200 parts

Conventionally, when making a soft jelly with low strength, it was necessary to reduce the concentration of agar used.
When the concentration of normal agar used was lowered, the amount of water released increased, and there was a problem as a product. On the other hand, when low-strength agar is used as in the present invention, there is no fear of water separation even if the concentration used is low, so that a soft jelly that has never been produced can be produced.

The gummy jelly according to the present invention contains low-strength agar having a jelly strength adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration as a substitute for gelatin. It has such a composition.

[0066]

[Table 14] Example 12: Gummy jelly (component) (conventional product) (product of the present invention) Sugar 35.00 parts 35.00 parts Syrup 20.00 parts 25.00 parts Sorbit 20.00 parts 20.00 parts Fruit juice (1/5 concentrated) 5.00 parts 5.00 parts Gelatin 8.00 parts None Low-strength agar None 1.00 parts Locust None 2.00 parts Perfume 0.30 parts 0.30 parts Pigments 0.05 parts 0. 05 parts Water 11.65 parts 11.65 parts

When the above-mentioned gummy jelly is compared between the conventional product and the product of the present invention, there are the following differences. Since the conventional gummy jelly is a jelly that uses gelatin, it melts out when the temperature rises in the summer. There is also a problem that the texture differs depending on the temperature. In contrast, the product of the present invention using agar does not have such a problem. Gelatin has calories because it is a protein, but low-strength agar is a dietary fiber of polysaccharides and is a non-calorie food. The use of low-strength agar makes it possible to create a softer texture and to realize a food product free of animal protein odor such as gelatin.

The caramel according to the present invention contains low-strength agar having a jelly strength adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration, and has the following composition, for example. .

[0069]

[Table 15] Example 13: caramel (preparation ratio) (conventional product) (product of the present invention) sugar 45.0 parts 45.0 parts starch syrup 30.0 parts 30.0 parts sweetened condensed milk 23.0 parts 23.0 parts Butter 10.0 parts 10.0 parts Caramel syrup 3.0 parts 3.0 parts No low-strength agar 0.8 parts Water 30.0 parts 30.0 parts ─────────────── ────────────── Boiled omelet 100 parts 100 parts

The caramel of the present invention containing a small amount of low-strength agar as compared with the conventional product is hard to be dented and has good sharpness. Also, there is no "sag" in the summer. Furthermore, if the concentration of the low-strength agar to be contained is increased (for example, to about 5%) and the sugar content is reduced, a healthy caramel containing dietary fiber is obtained. Similar techniques can be applied to chewing gum.

The jam according to the present invention has a jelly strength of 1.
It contains low-strength agar adjusted to a range of 250 g / cm ² or less at a 5% agar concentration, and has the following composition, for example.

[0072]

[Table 16] Example 14: jam (composition) (product of the present invention) Fruit juice 40.0 parts Water 51.4 parts Sugar 6.0 parts Low strength agar 2.0 parts Citric acid 0.6 parts

Conventional commercially available jams, such as pectin jams, have a pasty feel, but when low-strength agar is used as in the present invention, it is possible to make a refreshing jam with a good taste. In addition, there is an advantage that the fruit to be contained has a fresh feeling.

The honey spread according to the present invention contains low-strength agar whose jelly strength is adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration, and has the following composition, for example. Have.

[0075]

Table 17 Example 15: Honey spread (component) (product of the present invention) Low strength agar 2 parts Honey 78 parts Water 20 parts

Since the honey spread according to the present invention contains low-strength agar, it is a margarine-like food product without stringiness. The sauce according to the present invention contains low-strength agar whose jelly strength is adjusted to a range of 250 g / cm ² or less at a concentration of 1.5% agar as a substitute for corn starch, and has the following composition, for example. Have.

[0077]

Table 18 Example 16: Sauce (component) (conventional product) (product of the present invention) Vegetable extract paste 20.0 parts 20.0 parts Sugar 30.0 parts 30.0 parts Salt 5.0 parts 5.0 Part caramel 0.5 part 0.5 part vinegar 15.0 parts 15.0 parts chemical seasoning 0.1 parts 0.1 parts spices 1.0 parts 1.0 parts corn starch 1.0 parts none low strength agar none 1 0.0 parts Water 27.4 parts 27.4 parts

In recent years, brown-type Worcester sauces generally called sauces in Japan are not limited to the three types of conventional Worcester sauce, medium-concentrated sauce, and concentrated sauce, but are selected according to the purpose, for example, okonomiyaki sauce. It has been subdivided into pieces that change the taste and texture. Starch such as corn starch is generally used for the concentration of the sauce, and tamarind gum or the like is used as an additive as a thickener. However, in the case of starch, there is a change in texture due to segregation with time and aging, and it is susceptible to enzymatic degradation by microorganisms. Furthermore, when a thickening agent is used, it exhibits stringiness, and therefore does not exhibit thixotropic properties (especially in the case of a thick sauce). On the other hand, when low-strength agar is used as in the present invention, a more distinctive and unique texture can be realized for each sauce subdivided according to the use.

The sauces according to the present invention include sauces for seasoning fish and shellfish, sauces for meat products, sauces for confectionery, etc. for the purpose of improving texture. As an example, the dango sauce according to the present invention has a jelly strength of 250 g / 1.5% agar concentration.
The low-strength agar adjusted to the range of cm ² or less is contained as a substitute for the starch starch, and has the following composition, for example.

[0080]

[Table 19] Example 17: Dango sauce (component) (conventional product) (product of the present invention) Soy sauce 20 parts 20 parts Water 29 parts 34 parts Sugar 30 parts 30 parts Potato starch 6 parts No starch syrup 9 parts 9 parts Mirin 6 Part 6 parts low strength agar none 1 part

When the starch starch is used as in the conventional product, there is a drawback that the starch becomes a messy over time because the starch is aged. On the other hand, the use of low-strength agar as in the product of the present invention has the advantages that it does not age and has excellent adhesion to dango, and that it contributes to the taste of soy sauce.

The yakitori sauce according to the present invention contains low-strength agar having a jelly strength adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration as a substitute for potato starch. It has the following composition.

[0083]

[Table 20] Example 18: Sauce of yakitori (component) (conventional product) (product of the present invention) Soy sauce 40 parts 40 parts Sugar 10 parts 10 parts Sorbit 8 parts 8 parts Mirin 7 parts 7 parts Water 31 parts 32 parts Kataguri flour 4 parts 2 parts Low strength without agar 1 part

The sauce of grilled chicken is required not to fall off the meat when it is grilled (adhesion is good), to adhere well to the meat, and to be unchanged over time. In this regard, because the conventional product uses starch,
It has the drawback that it tends to fall off when baked, and it also tends to burn. Further, when the product is distributed in a packed state, the starch ages with the passage of time, and there is a drawback that water is released. On the other hand, the product of the present invention which uses low-strength agar has a good taste and is capable of realizing a sauce with good flesh.

The mens according to the present invention have a jelly strength of 1.
It contains low-strength agar adjusted to a range of 250 g / cm ² or less at a 5% agar concentration. For example, chilled ramen has the following composition.

[0086]

[Table 21] Example 19: chilled ramen (component) (conventional product) (product of the present invention) wheat flour 75.0 parts 75.0 parts brackish powder 0.7 parts 0.4 parts egg white powder 0.5 parts 5 parts Salt 1.0 part 0.5 parts Water 22.8 parts 22.5 parts Low-strength agar-free 1.0 parts Pigment-free 0.1 parts

Since the ramen of the present invention contains low-strength agar, it has a "bushiness" and a "thickness" as compared with the conventional product. Particularly, in the case of chilled ramen, since it matches the gelling power of agar, the texture improving effect is great. In addition, compared to conventional products, the amount of brackish water can be reduced, making it a health-oriented chilled ramen.

As a similar example, a cup raw ramen capable of storing boiled noodles for a long period of time contained low-strength agar whose jelly strength was adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration. For example, it has the following composition.

[0089]

[Table 22] Example 20: Cup raw ramen (ingredient) (product of the present invention) Wheat flour 73.0 parts Brine powder 0.1 part Egg white powder 1.0 part Salt 0.5 parts Water 19.3 parts Low strength agar 2.0 parts Dye 0.1 part Citric acid aqueous solution 5.0 parts

In recent years, in the instant noodle industry,
In response to the change in consumption demand from dry noodles to raw noodles, cup noodles tend to be sold as well. This trend started from udon and buckwheat, and has led to the conversion of ramen into raw ramen. However, when raw noodles are obtained, the texture of udon and buckwheat can withstand the taste, but that of ramen is insufficient.

The reason for this is that in order to maintain microbial stability, udon, buckwheat noodles, and ramen are lowered to the acidic side (pH about 4) by the sourness of citric acid, phytic acid, etc. so that they can be stored for a long time. Because there is. In other words, udon noodles that are squeezed with salt and gluten in wheat flour, and buckwheat made with the texture of only buckwheat flour and wheat flour have little change in texture due to pH even if they are acidic with citric acid, etc. Is an alkaline side, it reacts with brackish water and flour to give it a firmness, color it yellow, and even create a flavor, so if you set this to an acidic side, the system will collapse and become "bosoboso". This is because it will end up.

On the other hand, when low strength agar is used as in the present invention, good results are obtained. That is, in the composition shown in Table 22, first, a small amount of brine was added to wheat flour for flavoring, and then pH was adjusted with an aqueous citric acid solution. After the noodles were boiled, fats and oils were used to prevent the noodles from adhering to each other and were further sterilized.

The cup raw ramen of the present invention produced as described above had less feeling of being “battered” than the conventional product and less “boiled and spread” than the conventional product. In this way, the noodles whose texture has been improved using low-strength agar are ramen (including steamed noodles for baked buckwheat).
Not only can it be applied to udon, buckwheat, somen, spaghetti, etc.

The breads according to the present invention have a jelly strength of 1.
It contains low-strength agar adjusted to a range of 250 g / cm ² or less at a 5% agar concentration, and has the following composition, for example.

[0095]

[Table 23] Example 21: Bread (ingredient) (Conventional product) (Product of the present invention) Strong flour 53.0 parts 53.0 parts Yeast 1.8 parts 1.8 parts White sucrose 3.7 parts 3.7 parts Salt 0.8 parts 0.8 parts Whole egg 6.3 parts 6.3 parts Margarine 3.7 parts 3.7 parts Water 30.7 parts 29.7 parts Low strength agar-free 1.0 parts

Since the product of the present invention uses low-strength agar, it has a softer finish than the conventional product which does not use it and is a product with less aging. Further, there is an advantage that variation in each product during the manufacturing process can be suppressed and stable bread can be manufactured.

The cooked rice according to the present invention has a jelly strength of 1.
A low-strength agar adjusted to a range of 250 g / cm ² or less at a 5% agar concentration is contained as dietary fiber,
For example, add the following to normal rice.

[0098]

[Table 24] Example 22: Cooked rice (ingredient) (product of the present invention) Rice 1 bowl Low strength agar 3.0 g

When low-strength agar is added as in the present invention,
The rice becomes glossy and sticky. Since this effect is so great that it becomes old rice, it can fully meet the increasing demand for high quality rice in recent years. Further, by applying a low-strength agar coating to unwashed rice developed for the purpose of simplifying polishing of rice, deterioration of rice over time can be suppressed. This utilizes the property that low-strength agar has low viscosity and can be dissolved at a high concentration.

The dietary fiber-containing beverage according to the present invention contains low-strength agar whose jelly strength is adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration as dietary fiber. It has the following composition.

[0101]

[Table 25] Example 23: Beverage containing fiber (component) (product of the present invention) Low-strength agar 2.0 parts Liquid sugar 8.0 parts Fruit juice 20.0 parts Flavor 0.5 parts Water 69.0 parts Sour taste 0.5 copies

Since agar is the material with the highest dietary fiber content in foods, the inclusion of this in a beverage has the advantage that dietary fiber can be ingested just by drinking. However, since conventional agar has a strong gelling power, it can be used only at a concentration of 0.1% or less for use as a beverage that does not form a jelly. Since this concentration is extremely low, it is difficult to call it a beverage containing sufficient dietary fiber. On the other hand, when low-strength agar is contained as in the present invention, even if a large amount of agar is contained, it does not form a jelly, so that a beverage sufficiently containing dietary fiber can be realized. Moreover, by adjusting the strength of the low-strength agar to be used, it is possible to realize a beverage having a wide variety of textures, from a nectar-shaped one to a "smooth" throaty one. In particular, it has a unique agar-like sensation and a crisp texture that is exceptional.

The mochi products according to the present invention are, for example, Kashiwa mochi, Daifuku mochi, Sakura mochi, sweet bean, yubeshi, dango, fertilizer, cut rice cake, etc., and the jelly strength is 250 g / c at 1.5% agar concentration.
It contains low-strength agar adjusted to m ² or less. For example, Kashiwa mochi has the following composition.

[0104]

[Table 26] Example 24: Kashiwa-mochi (composition) (conventional product) (product of the present invention) Kamishin flour 54.0 parts 52.5 parts Salt 0.3 parts 0.3 parts Kataguri powder 2.7 parts 2.7 Part Hot water (60 ° C) 43.0 parts 43.0 parts No low-strength agar 1.5 parts

Since the conventional Kashiwa mochi is mainly composed of Kamishin powder,
Steamed with the above composition, the attached mochi easily ages. In addition, the texture tends to change. In contrast, the Kashiwa-mochi of the present invention containing low-strength agar is less likely to age and has less change in texture. This low-strength agar, other,
It can be contained in sake buns, light buns, kudzu buns, steamed buns, Chinese buns, oysters, ginger, etc., and in that case also has the same antiaging effect.

The foods using the low-strength agar of the present invention are not limited to the above-mentioned examples. Further, the low-strength agar used in the present invention, in addition to containing the target food agar that has been weakened in advance by adding acid or heat, after adding the normal agar to the target food, the production of its use The low-strength agar may be the low-strength agar obtained when the strength of the normal agar is lowered by adding acid or heat during the process.

[0107]

As described above, according to the present invention, by incorporating low-strength agar into various foods, it is possible to provide foods having characteristics not found in conventional foods.

Continuation of front page (51) Int.Cl. ⁵ Identification number Office reference number FI technical display location A23G 3/00 106 107 9/02 A23L 1/16 B 2121-4B 1/22 D 2121-4B 1/24 A 2121-4B

Claims (17)

[Claims] 1. A low-strength agar containing a low-strength agar in which the molecules of the agar component are cut short and the jelly strength is adjusted to a range of 250 g / cm ² or less at a 1.5% agar concentration. Used food. 2. A low-calorie food product comprising the low-strength agar of claim 1, which contains low-strength agar as a fat substitute. 3. The low-calorie food according to claim 2, wherein the intended food is mayonnaise or dressings. 4. The low-calorie food according to claim 2, wherein the intended food is a dairy product. 5. The low-calorie food according to claim 2, wherein the intended food is a margarine. 6. The low-calorie food according to claim 2, wherein the intended food is a meat storage product. 7. A food using low-strength agar according to claim 1, characterized in that low-strength agar is contained as a texture improving agent. 8. The food according to claim 7, wherein the intended food is yogurt or jellies. 9. The food according to claim 7, wherein the intended food is confectionery. 10. The food according to claim 7, wherein the intended food is a sauce. 11. The food according to claim 7, wherein the intended food is mens. 12. The food according to claim 7, wherein the intended food is a spread food. 13. The food according to claim 7, wherein the intended food is bread. 14. The food according to claim 7, wherein the intended food is cooked rice. 15. The food according to claim 7, wherein the intended food is processed tomato products such as ketchup or sauces. 16. A beverage comprising the low-strength agar according to claim 1, wherein the low-strength agar is contained as dietary fiber. 17. A food using low-strength agar according to claim 1, wherein low-strength agar is contained as an antiaging agent.