JPH07227247A - Foodstuff composition for producing substitute of allergy-causing food product - Google Patents

Abstract

PURPOSE:To prepare a composition which is quite free from three major allergens containing polysaccharides bearing alkoxycarbonyl groups and is useful as a substitute for eggs. CONSTITUTION:The composition contains polysaccharides having alkoxycarbonyl groups (pectin, alginic acid or propylene glycol esters or the like). The aqueous solution of such polysaccharides at a level of 0.1 to 10wt.% concentration is high viscous at room temperature and entrains air. But, when it is mixed with or added to food products and heat-treated, the viscosity is disappeared or diminished to give processed food products of good texture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a material composition for processing allergic food substitute foods and a method for producing non-allergenic foods using the same.

[0002]

2. Description of the Related Art In recent years, the number of allergic patients in Japan has been increasing rapidly, reaching 5 to 10% of the total population. Among them, bronchial asthma, hay fever, and atopic dermatitis are representative, and type I allergy, which accounts for the majority of what is commonly referred to as allergies, is rapidly increasing in affected individuals, not only infants and children, but also adults. It is a big social problem. Allergies are illnesses that develop as a result of overreaction of various foreign substances (antigens or allergens) with antibodies against them produced in the body. As foreign substances that cause the onset, mites, molds, cedar pollen, various protein foods, etc. are well known. Most of mites, molds and the like can be eliminated by improving the living environment, and pollen is a seasonal factor. Therefore, it is possible to suppress the onset of it by protective means such as wearing a mask.

The most problematic allergens at present are those derived from food. Above all, eggs, milk, and soybeans, which account for 95% or more of the causes of food allergies, are said to be the three major food allergens, and they are widely covered.

These foods, which are said to be the three major food allergens, are used as raw materials for various kinds of processed foods. Therefore, patients who are allergic to these foods are restricted from ingesting an extremely large amount of foods, and are forced to suffer. The only way to suppress the allergic reaction in patients with food allergies is to treat the allergy itself or to ingest only foods containing no allergen. However, treatment of allergies takes years of time and has a low success rate. Therefore, for such food allergy patients, alternative foods have been developed which are not allergen foods themselves but which can give a very similar texture to these foods.

For example, milk containing no milk protein is commercially available for infants who are allergic to milk (milk) which is one of the three major food allergens. In addition, miso and soy sauce made from barley as a raw material have also been developed for patients who are also allergic to soybeans and have already been put to practical use.

[0006]

As described above, among some of the three major food allergens, milk and soybean have been developed as substitute foods for some of them, but for the egg, which is the largest food allergen. Despite the wide variety of applied foods, the current situation is that alternative materials have not been developed at all.

The present invention can replace not only eggs but also eggs without any of the three major allergens, and it is possible to make a large number of food products that have been manufactured or cooked using eggs. The purpose is to provide.

[0008]

Means for Solving the Problems As a result of various studies on eggs as a food material, the present inventors have found that they have high viscosity at room temperature, are sticky, and have air entrainment while cooking. At temperature (80-180 ° C), it has a unique property that it undergoes heat denaturation to lose viscosity and at the same time develops adhesiveness, and this property makes it possible to apply eggs in a very wide range as a cooking material. Reasoned. Based on this inference, the present inventors cook shrimp fry to determine whether or not a polysaccharide, which is a substance that can be used for food, can be used as a substitute material for eggs, which is known to have no antigenicity. I examined it.

The egg replaceability is examined by using water-soluble polysaccharides such as starch, dextrin, dextran, arabic gum, methylcellulose, hydroxypropylcellulose, neutral polysaccharides such as guar gum, sodium alginate,
An acidic polysaccharide such as sodium carboxymethyl cellulose and a polysaccharide having an alkoxycarbonyl group such as pectin and propylene glycol alginate were used.

An aqueous solution of each of the above-mentioned various polysaccharides was used as a pressure-sensitive adhesive (frying batter solution) for adhering bread crumbs to shrimp, and was replaced with chicken egg solution to make an oil thick. When neutral polysaccharides such as guar gum and acidic polysaccharides such as sodium alginate were used, the fried shrimp batter had a very chewy texture and a very bad texture.

On the other hand, when a polysaccharide having an alkoxycarbonyl group such as pectin or propylene glycol alginate is used, it has a sufficient viscosity when the bread crumbs are attached to the shrimp, but it is
The present invention has been completed by finding that when oil is thickened at 180 ° C., the viscosity is lost as in the case of using egg liquid and a crispy and extremely textured fried food can be prepared.

[0012] That is, the present invention is characterized by containing a polysaccharide having an alkoxycarbonyl group, and a material composition for food processing as an allergic food substitute, and manufacturing a processed food using the same. The outline is a method for producing a non-allergenic food.

The polysaccharide used as the raw material for the raw material composition for food processing of alternative foods for allergic foods may be one having an alkoxycarbonyl group, but preferably the alkoxy group constituting the alkoxycarbonyl group is a methoxy group. And polysaccharides which are linear or branched lower alkoxy groups such as ethoxy group, propoxy group and butoxy group, or linear or branched lower alkoxy groups having one or more hydroxyl groups such as 2-hydroxypropoxy group. Particularly preferred are pectin (where the alkoxycarbonyl group is a methoxycarbonyl group), propylene glycol alginate (where the alkoxycarbonyl group is a 2-hydroxypropoxycarbonyl group), which are actually used for food.

The reason why the polysaccharide having an alkoxycarbonyl group exhibits properties very similar to those of eggs as described above is as follows.
Heat treatment during cooking causes a three-dimensional cross-linking between polysaccharides due to transesterification reaction accompanied by dealkylation reaction, resulting in elimination of water of hydration and the same phenomenon as denaturation in protein. Presumed to be.

Pectin is a colloidal polysaccharide that is widely distributed in plants and has been used in the edible field for the production of jams, marmalades and jellies by utilizing the property of forming a gel by adding sugar. It was Further, it has been used as a dispersant for acidic beverages such as lactic acid beverages by utilizing the property that the viscosity does not change significantly even in acidity. The pectin which can be used in the present invention may be any one as long as it does not show antigenicity, but it is produced from citrus fruits such as lemon, orange, lime or apple, and has a methoxylation rate of 1 to 15%. Pectin is most preferred. Here, the methoxylation rate means anhydrouronic acid (molecular weight 1
The ratio of the ester type methoxy group (molecular weight 31) contained with respect to 78) is 17.4% when uronic acid is 100% methylated.

When the methoxylation rate is lower than 1%, the transesterification reaction hardly occurs, and therefore thermal denaturation hardly occurs, and pectin having a methoxylation rate of more than 15% hardly exists in reality.

Propylene glycol alginate is a substance having a high viscosity at a low concentration, and has been used as a stabilizer and dispersant for foods such as French dressing, meringue, acidified milk drink with fruit juice and beer. The propylene glycol alginate that can be used in the present invention may be any as long as it is edible.

The concentration of these polysaccharides having an alkoxycarbonyl group used varies depending on the purpose of cooking and can be appropriately selected, but is preferably about 0.1 to 10%.

Further, by adding 10 to 50% by weight of wheat flour to this polysaccharide aqueous solution, a wider range of egg substitutes can be obtained. In addition to wheat flour, various edible powders and seasonings used in ordinary cooking can be added.

According to the present invention, an aqueous solution of a polysaccharide having an alkoxycarbonyl group such as pectin and propylene glycol alginate has high viscosity and air entrainment at room temperature, and is used in various foods such as meats. By adding or mixing the processed foods such as fish and shellfish and sausage and performing heat treatment, the viscosity is lost or the viscosity is reduced, and a processed food having an extremely good texture can be produced. Therefore, the property of the polysaccharide having an alkoxycarbonyl group is extremely similar to that of the egg, and the material composition for food processing as an allergic food substitute of the present invention is useful in various cooking, especially as an egg substitute material. .

The method of using the raw material composition for food processing for substituting for allergic foods of the present invention is not particularly limited as long as it is a method used in normal diet and food processing (particularly, egg usage method). Good. Examples of use of the material composition of the present invention include shrimp, croquettes,
Clothes such as tempura, binding agents such as hamburgers and meatballs,
Examples include confectionery such as hot cakes, donuts, American dogs and cookies.

[0022]

EXAMPLES The present invention will be described in more detail with reference to food production examples.

Food Production Example 1 (Shrimp Fry) 3 g of citrus-based pectin (manufactured by Sanofi Bio-Industry, 6.5% methoxylation rate) and 27 g of wheat flour (manufactured by Nippon Flour Mills) were mixed well, and 100 ml of water was added thereto. And mixed evenly to obtain a batter solution. After scalp-free black tiger shrimp was dusted with wheat flour, it was immersed in the above batter solution, and then bread crumbs were attached. In this case, a sufficient amount of bread crumbs were adhered and attached. Then 18
Shrimp fried (A) was obtained after oil thickening for 2 minutes at 0 ° C.

A sensory test was conducted by 6 panelists on the color tone, texture and taste of the obtained fried shrimp. The evaluation of this test was that the same shrimp was dusted, dipped in egg yolk solution, and then bread crumbs were added, and then the oily consistency obtained under the same conditions was used as a standard product (S). It was done by doing. The results are shown in Table 1.

[0025]

[Table 1]

As is clear from Table 1, the shrimp fried (A) obtained by using pectin as the batter material is the same as or better than the shrimp fried (S) obtained by using egg liquid in terms of color tone, texture and taste. That was all.

Food Production Example 2 (Kakiage of Onion and Sakura Shrimp) 3 g of apple pectin (manufactured by Sanofi Bio-Industry Co., 5.6% methoxylation) and 57 g of wheat flour (manufactured by Nippon Flour Mills) were uniformly mixed and mixed. 100 ml of cold water was gradually added and mixed uniformly to obtain a clothing liquid. One onion was sliced into thin pieces and mixed with 15 g of the shrimp shrimp reconstituted in hot water. 165-170 after scooping seeds with a spatula
It was poured into oil at 0 ° C. and made oil thick for 2 minutes. The finished fried kakiage had a good cohesion and was crisp.

Food Production Example 3 (Hamburger) 1 small onion is finely chopped and corn oil (manufactured by Ajinomoto Co.)
I added 2 large spoons and kept them warm until soft. 300 g of ground meat, 30 g of onion and 30 g of moistened bread crumbs were added and mixed until sticky. A mixture of 1 g of propylene glycol alginate (manufactured by Kibun Food Co., Ltd.) and 9 g of wheat flour (manufactured by Nippon Flour Mills Co., Ltd.) was sprinkled into the mixture, 20 ml of water was added, and then salt and pepper were mixed well. This dough was divided into four equal parts and molded into an oval mold, and then flour was lightly sprinkled on both sides and baked in a frying pan. The finished hamburger was similar to the one using eggs in terms of baked color tone, taste when eating, and texture.

Food Production Example 4 (Meatballs) The dough prepared in the same manner as in Food Production Example 3 was formed into a ball shape having a diameter of about 3 cm, and was lightly sprinkled with wheat flour, and then 160 to 165.
Oiled at 0 ° C. for 2 minutes to obtain meat balls. The finished meatballs had the same color tone, taste when eating, and texture, which were the same as when eggs were used.

[0030]

EFFECTS OF THE INVENTION The raw material composition for food substitute food products of the present invention, which does not contain any substance having antigenicity, can be ingested by a patient who is allergic to food, and further, egg Since it has extremely similar properties, it can be used as a substitute material for eggs to provide a processed food having an extremely good texture.

Claims (6)

[Claims] 1. A raw material composition for food processing as an alternative food for allergic foods, which contains a polysaccharide having an alkoxycarbonyl group. 2. The raw material composition according to claim 1, further containing at least one selected from wheat flour, edible powders and seasonings. 3. The material composition according to claim 1, wherein the polysaccharide having an alkoxycarbonyl group is pectin and / or propylene glycol alginate. 4. The material composition according to claim 3, wherein the polysaccharide having an alkoxycarbonyl group is pectin derived from citrus fruits or apples. 5. The material composition according to claim 3, wherein the polysaccharide having an alkoxycarbonyl group is pectin having a methoxylation rate of 1 to 15%. 6. A method for producing a non-allergic food, which comprises producing a food using the material composition for processing an allergic food alternative food according to any one of claims 1 to 5.