JPH09294547A - Tapioca pearl-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food having palate feeling comparable or similar to tapioca pearl useful for the ingredients for Chinese dish soup, dessert, etc., and preservable for a long period in an edible state, consisting mainly of konjakmannan and a specific modified starch. SOLUTION: This tapioca pearl-like food is obtained by mixing (A) konjakmannan with (B) acetylated starch and/or hydroxypropylated starch as the two main ingredients in the weight ratio A/B of (2-8):(98-92) followed by gelling the mixture with its concentration pref. at 1-25wt.% so as to be 6-11wt.% in the total content of the components A and B.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel food having a texture like tapioca pearl.

[0002]

2. Description of the Related Art Tapioca pearl has been popular as one of ingredients for Chinese soup since ancient times, and in recent years, it has been used as a dessert because of its unique texture.

Conventionally, tapioca pearls are 35 to 45% by weight.
Tapioca starch containing a certain amount of water is divided into appropriate sizes and rotated while heating on a hot plate to form a pearl shape (spherical shape)
It is manufactured as dried tapioca pearls by a method such as forming into starch and drying while partially gelatinizing the starch. To make it edible, for example, first, dry tapioca pearls are heated in a hot water bath for about 10 minutes. Then, the surface was gelatinized so that the shape did not collapse, and then it was immersed in water overnight so that the inside was sufficiently filled with water, and complicated treatment such as heating and cooking was required.

In order to simplify this, a method of processing a large amount at one time and using it in a necessary amount has a problem in storage before use. That is, once edible, it becomes dry if it is not soaked in water and stored, and when soaked and stored in water, the texture changes due to the aging of starch, or food is absorbed by water in the system. It causes a change in feeling. Further, if frozen, absorption of water in the system can be prevented, but aging of starch becomes more remarkable. Further, there is a problem in that, when the food is processed by heat sterilization such as retort sterilization, the shape is lost and the texture is changed. The storability problem is not only the storability before use,
The preservability when used for cooked foods is similar.

As one of the methods for improving these, Japanese Patent Laid-Open No. Hei 7 (1998)
No. 308159 discloses a method using tapioca starch and a polysaccharide, but the ratio of the tapioca starch and the polysaccharide used is 60 to 90% by weight: 40 to 10% by weight, and the polysaccharide is used in a large proportion. For this reason, it was significantly different in texture from conventional tapioca pearls consisting of only starch.

On the other hand, as a food product using konjac flour and starch, JP-A-62-55052 discloses a dried konjac product using konjak mannan and starch, gluten and the like in an amount of 0.2 to 5 times that of konjac mannan. In addition, JP-A-6-265011
The publication discloses a processed food consisting of dried rice granular konjac consisting of konjac flour, starch and insoluble calcium. Both are provided as dried products. The former is said to be konnyaku-like after being restored with water, and the latter is said to be able to reproduce a texture similar to that of rice by being restored by cooking rice. in this way,
All of these are foods completely different from tapioca pearls, and their textures are completely different.

The present inventors previously added a gelled food having freezing resistance, which was obtained by adding 100 to 800% by weight of modified starch to a natural gum such as konjac mannan (Japanese Patent Laid-Open No. 6-237).
709). In this case as well, a method of imparting freezing resistance while presenting the original texture of each gel-like food different from tapioca pearls is presented. As described above, a product having a texture similar to or similar to that of tapioca pearl and capable of being stored for a long period in an edible state has not been obtained, and its realization has been desired.

[0008]

The conventional tapioca pearl is manufactured in the form of a spherical dry product by the above-mentioned method or the like, and is sold in a state requiring an edible treatment. Then, in order to make this into an edible state, the above-mentioned complicated cooking was required, and once it was made into an edible state, there was a problem in its storability as described above. This problem also applies to cooked foods or cooked desserts made from tapioca pearls, and conventional tapioca pearls have been used only for foods with a very short shelf life.

The problem to be solved by the present invention is to solve such a problem, namely, to provide a tapioca pearl-like food having a texture similar to or similar to that of tapioca pearl and capable of being stored for a long time in an edible state. In offer.

[0010]

[Means for Solving the Problems] As a result of various investigations in view of the present situation, as a result, it can be achieved by allowing a specific processed starch and glucomannan to be present in a final product at a specific content in a specific ratio. They have found the present invention and completed the present invention.

That is, the present invention comprises acetyl starch and / or hydroxypropyl starch and konjak mannan as main components in a weight ratio of 92 to 98: 8 to 2 and a total content of 6 and 6. It is about 11 to 11% by weight of tapioca pearl-like food, and preferably, the concentration of acetyl starch and / or hydroxypropyl starch and glucomannan combined is 15 to 25% by weight, and after gelling and molding, both of them are solidified. Combined content is 6-11
It is a tapioca pearl-like food obtained by heating in a hot water bath to reach a weight percentage. More preferred is a tapioca pearl-like food comprising acetyl starch and / or hydroxypropyl starch, which comprises crosslinked acetyl starch and / or crosslinked hydroxypropyl starch having a swelling degree of 10 to 50.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, tapioca pearl refers to tapioca starch formed into a spherical shape and converted into an edible state by alpha-converting the starch in hot water to dry it before being edible. The product is called dried tapioca pearl. In addition, the tapioca pearl-like food means having a texture similar to or similar to tapioca pearl.

As its name suggests, Tapioca pearls are pearly (spherical) in shape, and are known for their smooth, soft and peculiar texture. In recent years, consumer orientation has become diversified, and there is a tendency for new types of foods that are not caught by existing concepts to be sought, and the present invention also conforms to this consumer orientation, consisting of a specific processed starch and konjak mannan, It provides a new food material that has a texture similar to or similar to tapioca pearl, and has properties such as refrigeration resistance, freezing resistance, and retort resistance that are not available in conventional products and that enables long-term storage in an edible state. . Therefore, the present invention has a texture similar to or similar to that of tapioca pearl, and the shape is not necessarily limited to pearl, and can be formed into a shape such as a disc shape or a diced shape according to preference.

In the present invention, acetyl starch and / or hydroxypropyl starch is used as one of the essential components.
Acetyl starch is starch acetylated using acetic anhydride or vinyl acetate monomer, and hydroxypropyl starch is starch hydroxypropylated using propylene oxide. Further, it also includes crosslinked acetyl starch and crosslinked hydroxypropyl starch obtained by combining these reactions and crosslinking, and their production can be carried out by a conventional method.

The acetyl starch and the hydroxypropyl starch each preferably have a degree of substitution (expressed by the number of moles of the substituent per anhydroglucose residue of the starch) of 0.02 or more, more preferably 0.02 to 0. It is in the range of 2. When the substitution degree is less than 0.02, the storage stability tends to be poor, and
Even if it exceeds 2 it will not change effectively and the cost will increase.

In the present invention, preferably, acetyl starch and / or hydroxypropyl starch is combined with acetylation or hydroxypropylation and cross-linking in an amount of 10 to 5
Crosslinked acetyl starch and / or crosslinked hydroxypropyl starch with a degree of swelling of 0 is used. By using these in combination with cross-linking, the change with time can be improved over a longer period of time. These are obtained by cross-linking starch according to a conventional method using a conventional cross-linking agent such as trimetaphosphate, hexametaphosphate, phosphorus oxychloride, and adipic acid together with the above-mentioned acetylation or hydroxypropylation. The degree of swelling when gelatinized by heating is 1
Do 0 to 50. When the degree of swelling is less than 10, the texture becomes slightly hard, and when the degree of swelling exceeds 50 and becomes large, the superiority of the product is lost.

If the crosslinked acetyl starch and / or the crosslinked hydroxypropyl starch occupy a half amount or more, the same effect can be obtained even if the remaining non-crosslinked acetyl starch and / or hydroxypropyl starch is used. It is also possible to use a part of the starch other than acetyl starch and hydroxypropyl starch as long as the average degree of substitution is 0.02 or more.

As the raw material starch used in the production of these acetyl starch and hydroxypropyl starch, commercially available starch such as potato starch, tapioca starch, waxy corn starch, corn starch, wheat starch, rice starch, sweet potato starch and the like can be used. Can be used.

The konjak mannan used in the present invention is contained in konjak potatoes, and the konjak potatoes are sliced, dried, pulverized and pulverized, and konjak flour from which impurities are removed, and further purified with alcohol or the like. Examples include konjac flour.

The tapioca pearl-like food of the present invention comprises acetyl starch and / or hydroxypropyl starch and konjak mannan as main components, and the weight ratio thereof is 92-9.
8: 8-2, and the total content of both is 6-
It is composed of 11% by weight. If the ratio of both and the combined concentration of both deviate from this range, the food of the present invention cannot be obtained.

The ratio of acetyl starch and / or hydroxypropyl starch and konjak mannan can be obtained by adjusting the raw material charge within the above range. However, depending on the kind of starch, some of the starch will elute upon heating, and konjak flour Since the purity of konjak mannan changes depending on the degree of purification, it is necessary to charge these materials in consideration of these factors. In any case, it is important to make the above ratio in the final product.

Furthermore, the tapioca pearl-like food of the present invention comprises
It is necessary that the total content of acetyl starch and / or hydroxypropyl starch and konjak mannan is 6 to 11% by weight. This content can be obtained by setting the concentration at the time of charging to be slightly higher than the above-mentioned content, but it is preferable that the total concentration of both is 15 to 25% by weight, and after gelation, molding and solidification, the content is 6%. Up to 11% by weight, preferably 80 ° C. or higher, particularly preferably 85 to 95
Heat in a water bath at ℃. This heating time is acetyl starch,
It depends on the degree of substitution of hydroxypropyl starch (the higher the degree of substitution, the faster the water absorption and the shorter the time), but it is generally 20 minutes to 2 hours.

The degree of swelling, the ratio of acetyl starch and / or hydroxypropyl starch and konjak mannan described in the present invention, and the content thereof are measured by the following methods.

<Swelling degree> 1.0 g of the sample in terms of dry matter was dispersed in 100 ml of pure water, heated at 90 ° C. for 30 minutes, and then at 30 ° C.
Cool to. Then, the gelatinized solution was centrifuged (3000).
(rpm, 10 minutes) to separate into a gel layer and a supernatant, and the weight of the gel layer is measured to be A. Next, the weighed gel layer was dried (105 ° C., constant weight) and weighed, and this was designated as B, and the swelling degree is represented by A / B.

<Amount of Acetyl Starch and / or Hydroxypropyl Starch and Konjac Mannan> Tapioca pearl-like foods are cut into 2 to 3 mm squares, and about 20 times the amount of 75 ° C.
Heat in warm water for 15 minutes, wash several times with warm water to remove water-soluble sugars, thoroughly drain water, and measure weight. This is dried under reduced pressure to a constant weight to measure the solid content concentration, and pulverized into fine powder to obtain a sample. About 1 g of this sample was precisely weighed and dispersed in 50 ml of a phosphate buffer solution having a pH of 6.0 ± 0.2 (the solution without the sample was treated in parallel to give a blank), and α-amylase (“termamyl” was used. 120L ", Novo Industry).
Add 1 ml and treat at 95 ° C. for 30 minutes. Furthermore, 120 ° C
Heat treatment for 30 minutes to facilitate the liquefaction of the starchy substance which is difficult to liquefy, and repeat the α-amylase treatment. Then, the mixture was cooled, adjusted to pH 4.5 ± 0.2 with diluted hydrochloric acid, added with 0.1 ml of amyloglucosidase (“No. A-3042”, Sigma Chemical Co.), treated at 60 ° C. for 30 minutes, and then filtered. , Wash thoroughly with water. The volume of the obtained filtrate is fixed, and the total sugar amount is quantified by the phenol-sulfuric acid method using glucose as a standard, and 0.9 is multiplied to obtain the starch amount. The fact that this starch is acetyl starch and / or hydroxypropyl starch can be determined by separately quantifying the substituents from a sample.

On the other hand, the total amount of the insoluble matter filtered above is 1.
Disperse in 50 ml of 5N sulfuric acid, heat in a water bath at 95 ° C. under reflux for 5 hours to hydrolyze, neutralize with barium carbonate,
The precipitate formed is filtered off and washed well with water. Further, the combined solution of the filtrate and the washing solution is desalted using an ion exchange resin to a constant volume. Using this high performance liquid chromatograph, mannose is separated and quantified from this solution under the following conditions.

Column: “MCL-GEL-CK08EC” Temperature: 83 ° C. Flow rate: 0.4 ml / min. Detector: RI Eluent: Water Standard: Mannose of reagent

The obtained amount of mannose is multiplied by a coefficient of 0.615 (mannose ratio in konjak mannan) to obtain konjak mannan. Then, based on the amount of starch obtained here, the konjak mannan and the solid content concentration obtained above, their ratio and content in the original tapioca pearl-like food are calculated.

The tapioca pearl-like food of the present invention is obtained by satisfying the above-mentioned conditions, and can be appropriately selected and applied under the production conditions other than those specified here. And is as follows.

First, acetyl starch and / or hydroxypropyl starch and konjak mannan are dispersed in water within a predetermined ratio range, preferably at a combined concentration of 15 to 25, and swollen. Then, a gelling agent for konjak mannan (eg, calcium hydroxide, calcium carbonate, egg shell calcium, etc.) is dispersed in water and added in an amount of about 0.2 to 0.5% by weight to form a gel. (For example, a pearl shape or a diced shape) is formed, and the gel is solidified by heating in a hot water bath at 80 ° C. or higher for 10 to 20 minutes. The solidified molded product is preferably placed in a water bath to be cooled once and the excess gelling agent is washed with water. Then, in a hot water bath of preferably 80 ° C. or higher, particularly preferably 85 to 95 ° C., acetyl starch and / or
Alternatively, heat the hydroxypropyl starch and konjak mannan until the desired contents are reached. The time required for this heating is approximately 20 minutes to 2 hours.

The obtained tapioca pearl-like food has a texture similar to or similar to that of edible tapioca pearl, and does not cause any trouble even when stored at room temperature, refrigerated or frozen, and can be sterilized by retort. Become. Therefore, Chinese soup,
It can be easily applied to your favorite foods such as desserts and confectionery feelings, and the texture will not change even if the used foods are stored for a long period of time. When stored at room temperature, it is desirable to adjust the pH to pH 3-4 using acetic acid, malic acid, citric acid or the like in consideration of putrefaction.

If desired, the tapioca pearl-like food may be impregnated with a sugar solution such as sugar, glucose, isomerized sugar, oligosaccharide, dextrin or the like to impart a sweetness or a rich taste, or to control the water activity. It can also be carried out, and can be seasoned as desired, such as imparting sourness with an edible acid (acetic acid, malic acid, etc.). Also, dietary fiber (eg,
If it is desired to add indigestible dextrin, corn fiber, apple fiber, etc.), the tapioca pearl-like food can be added before gelation during preparation.

Next, the present invention will be described in detail with reference to Reference Examples and Examples. In the reference examples and examples, parts,%, and ratios are parts by weight,% by weight, and weight ratio, respectively.

[0034]

[Reference Example 1] Four slurries were prepared by adding 100 parts of potato starch to a liquid prepared by dissolving 30 parts of sodium sulfate in 120 parts of water, and adding 25 parts of a 4% aqueous solution of caustic soda while stirring, and then adding 0.6 parts of propylene oxide. Parts, 1.6 parts, 6 parts, and 10 parts were added, and the mixture was reacted at 40 ° C. for 20 hours, neutralized with hydrochloric acid, washed with water, dehydrated, and dried to obtain Samples 1 to 4 of hydroxypropyl starch. The respective substitution degrees are 0.012 (Sample No. 1), 0.031 (Sample No. 2), and 0.10.
6 (Sample No. 3) and 0.165 (Sample No. 4).

[0035]

[Reference Example 2] Tapioca starch (Sample No.
5), waxy corn starch (Sample No. 6) was added to each to make a slurry, and 8 parts of acetic anhydride was added for acetylation while maintaining the pH at 8 to 9.5 by adding a 3% aqueous solution of caustic soda. Neutralize with, wash with water, dehydrate,
After drying, the sample No. 5 (degree of substitution 0.079) and sample N
o. An acetyl starch having a degree of substitution of 6 (0.077) was obtained.

[0036]

[Reference Example 3] 5 parts of a slurry prepared by dissolving 100 parts of potato starch in a solution prepared by dissolving 10 parts of sodium sulfate in 120 parts of water was prepared.
While maintaining at 1.5, add sodium trimetaphosphate to 0.0
08 parts, 0.04 parts, 0.08 parts, 0.3 parts, 0.7 parts were added to each, reacted at 41 ° C. for 12 hours, neutralized to pH 9.5 with hydrochloric acid, and cooled to 25 ° C. . Then, while maintaining the pH at 8 to 9.5 with a 3% aqueous solution of caustic soda, 7 parts of acetic anhydride was added to acetylate, neutralize with hydrochloric acid, washed with water, dehydrated and dried to obtain a sample N having a substitution degree of 0.072 to 0.075.
o. 7 (swelling degree 63), sample No. 8 (swelling degree 43),
Sample No. 9 (swelling degree 35), sample No. Sample No. 10 (swelling degree 12.3). 11 (swelling degree 7.8) of crosslinked acetyl starch was obtained.

[0037]

Example 1 Raw tapioca starch, sample no. 1 to 1
19 parts of acetyl starch or hydroxypropyl starch of 1 was converted to an absolute dry matter and dispersed in 70 parts of water, and 0.9 part of "Propol" (refined konjak flour, manufactured by Shimizu Chemical Co., Ltd.) was added to homogenize the mixture. Disperse and stir until it becomes a viscous liquid, and leave for 1.5 hours with occasional stirring to swell konjak mannan sufficiently.

Next, while kneading this paste liquid with a kneader, 10 parts of a 3% aqueous calcium hydroxide dispersion was added to cause gelation, and this was extruded from a die,
Cut into granules (spherical shape with a diameter of about 5 mm)
˜100 ° C.), heated for about 15 minutes to solidify, exposed to water to remove excess calcium hydroxide, and further heated in boiling water at 85 to 95 ° C. for 45 minutes. These were immersed in water whose pH was adjusted to 3.6 with malic acid to adjust the pH. The resulting tapioca pearl-like food has a ratio of starch and konjak mannan in the range of 94.8 to 95.5: 5.2 to 4.5, and the combined content of both is 7.3 to.
It was at 9.2%. These were stored in a refrigerator in a state of being immersed in water, taken out after 1 week and 4 weeks, evaluated according to the following criteria, and the results are shown in Table 1. Incidentally, tapioca pearls were also stored and compared with those immediately after being put into an edible state to serve as a control.

<Evaluation Criteria for Texture> Commercially available dry tapioca pearls were used, heated in hot water for 10 minutes, then exposed to water, soaked in water overnight, and heated in hot water for 5 minutes to be edible and cooled. The elasticity, smoothness, and softness were compared using Tapioca Pearl immediately after as a reference (the same applies when comparing changes over time). ◎: Elasticity, smoothness and softness are equivalent to Tapioca Pearl ○: One of elasticity, smoothness and softness is slightly inferior to Tapioca Pearl △: Elasticity, smoothness and softness Of these, one is inferior to Tapioca Pearl. ×: Not limited to elasticity, smoothness, and softness, but feels different from Tapioca Pearl.

[0040]

[Table 1]

[0041]

[Example 2] In Example 1, the sample No. 1 was used as acetyl starch. Using the crosslinked acetyl starch of No. 9, tapioca pearl-like foods were produced in the same manner except that heating after molding, solidification, and water exposure was carried out for the time shown in Table 2. The ratio of acetyl starch and konjak mannan in the obtained food was 95.5-9.
5.3: 4.5 to 4.7, and the contents of both combined and their evaluation (according to Example 1) are shown in Table 2.

[0042]

[Table 2]

Third Embodiment In the second embodiment, the sample No. A product having different ratios of acetyl starch and konjak mannan was obtained in the same manner except that the crosslinked acetyl starch of 9 and "Propol" were used in the ratios shown in Table 3 and the heating time was 35 minutes. The total content of acetyl starch and konjak mannan in the obtained product was 7.6 to 10.2%, and the ratio of both and the evaluation results thereof are shown in Table 3.

[0043]

[Table 3] A: Acetyl Starch B: "Pro Ball" C: Konjac Mannan Pro Ball contains about 95% konjac mannan under the trade name.

[0044]

Fourth Embodiment In the second embodiment, the sample No. 95: 5 of 8 acetyl starch (cross-linked acetyl starch) and "Propol"
The same as the above except that the acetyl starch and glucomannan contents in the product were adjusted to 7.6 to 9.5% by setting the heating time to the time shown in Table 4 in the ratio As a result, products having different concentrations during preparation were obtained. Table 4 shows the evaluation results of the obtained products.

[0045]

[Table 4]

[0046]

[Example 5] In Example 1, as the acetyl starch and the hydroxypropyl starch, the sample No. 13 of Sample No. 8 Gelation, molding in the same manner except that 5 parts of 3 was used.
Heating after solidification was carried out for 40 minutes to obtain a tapioca pearl-like food. The ratio of acetyl starch and hydroxypropyl starch to konjak mannan in the obtained food was 95.2:
At 4.8, the combined content of both was 8.5%.

10 parts of the tapioca pearl-like food product obtained here was added to 90 parts of a soup obtained by adding 98.3 parts of water to 1.7 parts of a commercially available consomme soup and heating it to a container. Put it in a container and divide it into two. One is heat sterilization under pressure (12
Stored at 1 ℃ for 20 minutes) at room temperature for 1 month, the other frozen (-18 ℃) for 1 month, then heated in a boiling bath and ate, both of which were as soup floats. It had the same texture as when fresh tapioca pearls were used.

Also, the tapioca pearl-like food 1 obtained above
00 parts was soaked in the following seasoning liquid, seasoned, and stored frozen. This was thawed at room temperature one month later, and milk was sprinkled on it. It had a soft, moderate elasticity and a smooth texture that matched well with milk and was delicious.

Seasoning liquid sugar 200 parts acidulant 1 part flavoring a little water 100 parts

Claims (3)

[Claims] 1. A main component comprising acetyl starch and / or hydroxypropyl starch and konjak mannan, the weight ratio of which is 92-98: 8-2, and the total content of both is 6-11% by weight. A tapioca pearl-like food characterized by being. 2. The combined concentration of acetyl starch and / or hydroxypropyl starch and konjak mannan is 15 to 2.
The tapioca pearl-like food product according to claim 1, which is gelled at 5% by weight, and after being molded and solidified, heated in a hot water bath until the total content of both is 6 to 11% by weight. 3. An acetyl starch and / or a hydroxypropyl starch is a crosslinked acetyl starch and / or a crosslinked hydroxypropyl starch having a swelling degree of 10 to 50.
Alternatively, the tapioca pearl-like food according to item 2.