JPH074177B2 - Foamed gel food and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention contains a coagulated egg white foamed with β-1,3-glucan linked by β-glucosidic bonds at the C ₁ and C ₃ positions of glucose as the main component. The present invention relates to a foamed gel food and a manufacturing method thereof. More specifically, the present invention relates to glucose C ₁ and C ₃
A foamed gel food having a novel texture by including fine bubbles of coagulated egg white in a foamed gel food mainly composed of β-1,3-glucan bonded at a position β-glucoside, and a method for producing the same. It is provided.

[Conventional technology]

As is well known, β-1,3-glucan having β-glucosidic bonds at the C ₁ and C ₃ positions of glucose is a polysaccharide that has been known for a long time, and as a reagent until industrially mass-produced. It has been used, and since it has been industrially mass-produced, it has been mainly used as a quality improving agent for noodles and fish paste products, but has hardly been used as a food material. The β-1,3-glucan having β-glucosidic bonds at the C ₁ and C ₃ positions of glucose is called “curdlan” by those skilled in the art, and is manufactured and sold by Takeda Pharmaceutical Co., Ltd., for example.

This curdlan becomes an aqueous solution by an alkali, is precipitated by an acid, and becomes a suspension by water.
When the curdlan suspension is heated, it has a unique property such that a thermoreversible or thermoirreversible gel can be obtained by selecting the heating temperature. As described above, curdlan having such a unique property has been mass-produced in recent years.

[Problems to be Solved by the Invention]

Therefore, the present inventor has conducted repeated research as a technical subject to utilize curdlan as a food material. Then, the present inventor has found through this study that the gelled curdlan significantly changes the texture, particularly the texture, depending on the concentration of the curdlan suspended.

For example, when the curdlan concentration is 3%, the agar-like soft texture is obtained, when the curdlan concentration is 5%, the konjak-like texture is obtained, and when the curdlan concentration is 10%, jellyfish is used. It has a chewy or cartilage-like texture.

However, the agar-like texture obtained when the above-mentioned curdlan concentration is 3% becomes brittle compared to the texture obtained with natural agar. Also, the konjak-like texture obtained when the curdlan concentration is 5% or the curdlan concentration is 10%.
%, The jellyfish-like or cartilage-like texture obtained in each case was poor in flexibility according to the strength of the crimp and gave a rubbery texture in the mouth. The texture is different.

Thus, for any curdlan concentration,
Since the balance between gel strength and flexibility is subtly different from the original food, curdlan cannot be used as a new food material unless this problem is solved.

[Means for Solving the Problems]

The present inventor has conducted diligent efforts to solve the above problems, and as a result of repeated experiments, glucose C ₁ called curdlan
By forming a myriad of small bubbles in the gel containing β1,3-glucan, which is β-glucosidic bonded at the C ₃ position as the main component, and increasing the flexibility by the sponge effect, the texture during chewing described above Based on such knowledge, the present invention has been completed.

That is, the present invention is a foamed gel-like food containing, as a main component, β-1,3-glucan having β-glucosidic bonds at the C ₁ and C ₃ positions of glucose and containing foamed coagulated egg white.

Further, the present invention, the polysaccharide solution containing β-1,3-glucan β-glucosidic bond at the C ₁ and C ₃ positions of glucose as the main component is mixed with foamed egg white, and then heated and coagulated. Is a method for producing a foamed gel-like food containing, as a main component, β-1,3-glucan that is β-glucoside-bonded at the C ₁ and C ₃ positions of glucose and that contains foamed coagulated egg white.

Further, the present invention, a mixture containing a solution containing β- ₁ , ₃ -glucan β-glucosidic bond β-1,3-glucan at the C ₁ and C ₃ positions of glucose as the main component and foamed egg white, and then heat coagulated, then, C _{1 of} glucose characterized by freezing and thawing
And a method for producing a foamed gel-like food containing, as a main component, β-1,3-glucan β-glucoside-bonded at the C ₃ position and foamed coagulated egg white.

As a typical example of β1,3-glucan having β-glucosidic bonds at the C ₁ and C ₃ positions of glucose used in the present invention, Takeda Pharmaceutical Co., Ltd. manufactures and sells the product under the name of `` curdlan ''. Mention may be made of one produced by a soil bacterium.

The method for producing the foamed gel food according to the present invention will be described in detail below.

First, curdlan powder is added to warm water adjusted to about 20 to 40 ° C and stirred for about 20 to 40 minutes to form a uniform curdlan suspension. The amount of curdlan powder added is not particularly limited, but if it is too small, it will be close to a drink rather than a food, while if it is too large, it will be too hard to chew,
It doesn't turn into food. Therefore, it is generally preferable to adjust the curdlan concentration of the curdlan suspension to 3% to 10%.

Next, to this uniform curdlan suspension, about 2% to 10% of egg white that had been sufficiently foamed in advance with a whisk was added and gently stirred to give a white paste in which the egg white bubbles were uniformly dispersed. obtain. To obtain sashimi-like foods and whale-like foods, the amount of egg white added should be 3% based on the curdlan suspension.
It is particularly preferable to set the content to about 8%. By adding egg white to the curdlan suspension, it is possible to give elasticity to the foamed gel-like food containing the curdlan as a main component, but when adding egg white in the above range, the texture is It is also light and can give the texture of Japanese sweets like light snow. On the other hand, if the amount of egg white added is too small, the sponge effect becomes poor and the texture cannot be improved. On the other hand, if the amount of egg white added is too large, the amount of air bubbles will be large and the flexibility will be too rich, resulting in an unsuitable texture as a sashimi-like food or a whale-like food.

Furthermore, when a starchy substance, particularly waxy starch, is added to the above-mentioned white paste in an amount of about 3% to 8%, the resulting foamed gel-like food containing curdlan as a main component can be made more flexible.

In addition to the above-mentioned starchy substances, polysaccharides other than curdlan, fats and oils, seasonings, flavors, and coloring agents can be added to the white paste.

After filling the container with the white paste described above, 75 ℃ ~ 10
Heat with hot water adjusted to 0 ℃ for 40 to 120 minutes,
A gelled curdlan having flexibility is obtained by promoting gelation of the curdlan.

By freezing and thawing the gelled curdlan obtained by the above method, a foamed gel food having more flexibility can be obtained.

The freezing may be carried out by storing in an atmosphere of -20 ° C to -40 ° C for 2 hours or more. In addition, thawing may be performed by leaving it at room temperature or by heating.

[Action]

In obtaining the foamed gel food according to the present invention, a solution containing curdlan as a main component and the foamed egg white are mixed,
Then, when the mixture is heated and coagulated, the gelling speed of egg white is higher than that of curdlan, so that the egg white gels before the curdlan gels and suppresses the release of bubbles. Therefore, since the curdlan is gelated after the sponge-like skeleton is entirely formed by the gelation of the egg white, it is possible to obtain the curdlan having fine closed cells.

〔Example〕

 Next, the present invention will be described in detail based on examples.

Example 1 5 g of curdlan powder was weighed, 95 g of warm water adjusted to 40 ° C. was added, and the mixture was stirred for 40 minutes by a speed cutter to obtain 100 g of curdlan suspension.

5 g of foamed egg white obtained by sufficiently foaming egg white with a whisk
Was added to the curdlan suspension prepared above and gently stirred until a uniform paste was formed to obtain a uniform paste containing a large amount of bubbles.

The obtained uniform paste was sealed in a plastic container, then put into boiling hot water and heated for 40 minutes to obtain a flexible semitransparent gelled curdlan.

After cooling this to room temperature with cold water, thickness 1c
By cutting into m, a foamed gel-like food containing curdlan as a main component and foamed coagulated egg white was obtained.

This food had a light texture and looked like a Japanese sweet, light snow.

Example 2 The same procedure as in Example 1 was carried out except that 8 g of waxy starch was added to the curdlan suspension together with the foamed egg white.

The foamed gel food containing the curdlan as a main component and the coagulated egg white foamed had a crispness, flexibility, texture and the like similar to raw fish meat sashimi.

Example 3 The procedure of Example 1 was repeated except that 3 g of foamed egg white was used.

The foamed gel food containing the obtained curdlan as the main component and the foamed coagulated egg white had a light texture and was like a light snowflakes of Japanese confectionery.

In addition, in this example, some syneresis was observed.

Example 4 The procedure of Example 3 was repeated except that 5 g of waxy starch was added together with the foamed egg white.

The foamed gel food containing the curdlan as a main component and the coagulated egg white foamed had a crispness, flexibility, texture and the like that were very similar to those of raw fish meat.

Example 5 10 g of powdered curdlan was weighed, 90 g of warm water adjusted to 40 ° C. was added thereto, and the mixture was stirred for 40 minutes by a speed cutter to obtain 100 g of curdlan suspension.

Foamed egg white obtained by fully foaming egg white with a whisk
g was added to the curdlan suspension prepared above, and gently stirred until a uniform paste was formed to obtain a uniform paste containing a large amount of bubbles.

The obtained uniform paste was sealed in a plastic container, then put into boiling hot water and heated for 40 minutes to obtain a flexible semitransparent gelled curdlan.

After cooling this to room temperature with cold water,
By cutting into 1 mm, a foamed gel food containing curdlan as a main component and foamed coagulated egg white was obtained.

This food had flexibility corresponding to gel strength, moderate crimping, and the like, and had a texture similar to that of a whale.

Example 6 The same procedure as in Example 5 was carried out except that the amount of foamed egg white added was 5 g, to obtain a foamed gel food containing curdlan as a main component and foamed coagulated egg white.

Then, this was stored in a freezer at −20 ° C. for 16 hours and frozen. Then, it was taken out from the freezer and left at room temperature for thawing. This was cut into a thickness of about 1 mm to obtain a foamed gel food containing curdlan as a main component and foamed coagulated egg white.

The foamed gel food containing the obtained curdlan as a main component and the foamed coagulated egg white had a slightly more supple texture than that of jellyfish.

〔effect〕

Since the present invention is configured as described above, the following effects are exhibited.

That is, since the foamed gel-like food product according to the present invention has fine closed cells, it has a texture very close to the original food product in which gel strength and flexibility are well balanced.

Claims (3)

[Claims] 1. A foamed gel food containing, as a main component, β-1,3-glucan having β-glucosidic bonds at the C ₁ and C ₃ positions of glucose and containing coagulated egg white foamed. 2. A solution containing, as a main component, β-1,3-glucan having β-glucosidic bonds at the C ₁ and C ₃ positions of glucose, mixed with foamed egg white, and then heated and coagulated. A method for producing a foamed gel-like food containing, as a main component, β-1,3-glucan having β-glucoside bonds at the C ₁ and C ₃ positions of glucose, and containing coagulated egg white foamed. 3. A solution containing β-1,3-glucan, which is a β-glucosidic bond at the C ₁ and C ₃ positions of glucose, as the main component, and the foamed egg white are mixed and then heat-coagulated and then frozen. A method for producing a foamed gel food containing, as a main component, β-1,3-glucan β-glucoside-bonded at the C ₁ and C ₃ positions of glucose, which is thawed, and contains coagulated egg white foamed.