JPH11225701A - Vegetable mousse-base composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition in cold water-soluble and powdery state and producible mousse with cold water without stirring and dissolving in hot water because of enriched water absorptivity of vegetable powder by mixing the vegetable powder to gelatinized starch. SOLUTION: This vegetable mousse-base composition contains (A) gelatinized starch and (B) vegetable powder, and is usually obtained by mixing 1 pt.wt. of the component A and 0.5-4 pts.wt. of the component B. The component B is obtained by e.g., boiling vegetable, separating from water, drying, and further crushing by a crusher, etc. A crushed granular degree may be about 20 mesh pass of usually produced. The objective composition is obtained by mixing the components A, B and a sweetener, a flavor and a spice, etc., as necessary.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a powdered mousse containing a pregelatinized starch and vegetable powder.

[0002]

2. Description of the Related Art Mousse is a kind of slurry-like food having a smooth texture, and is manufactured and supplied widely for business use and home use. For the production of mousse, a thickening polysaccharide that is generally a mousse base, for example, carrageenan, xanthan gum, locust bean gum, pectin, gelatin, agar alone or as a mixture of two or more, is heated and dissolved to produce a sweetener. After adding a fragrance, water is added, and the mixture is dissolved by stirring and cooled. The ratio of the mousse base to the water depends on the texture of the mousse to be obtained, but is generally 5 to 10% by weight based on the water.

[0003] Since these thickening polysaccharides have a high dissolving temperature, when making a mousse, they are once dissolved and stirred in hot water,
Take a method such as cooling. The same applies to powder mousse bases that are marketed for general consumers.In the case of making mousse in each household, a series of operations such as dissolving while stirring in hot water, filling in a mold, and cooling are necessary. is there. In order to facilitate such hot water dissolution, low molecular weight, rapidly soluble agar and gelatin have been developed and used, but stirring in warm water of about 60 to 80 ° C is necessary. It is. Many technological developments related to mousse include texture improvement and shape retention improvement. For example, egg white liquor is blended in order to improve foaminess and maintain smooth texture (JP-A-53-38651). Or technology development of blending oil and fat with gelatin (JP-A-57-63053), technology of blending higher alcohol or amino acid ester to improve mousse preservation (Japanese Patent Publication No. 04-22536)
Have been developed, but all require hot water dissolution.

[0004] On the other hand, with the westernization of food in recent years, it is said that there is a shortage of dietary fiber. As a solution to this problem, in order to easily eat vegetables containing dietary fiber, vegetable powder or vegetable paste is used. Technology development for processing mousse and jelly foods using thickening polysaccharides (JP-A-01-281563, JP-A-01-281564, JP-A-03-112454) has been carried out. Needless to say, these techniques require a heating step as described above. Further, vegetables such as processed vegetable foods in which a starchy vegetable is directly homogenized and made into a slurry (JP-B-63-45772); Attempts have been made to process this into a slurry, but the production of these vegetable slurry foods is not easy in terms of equipment. Also, although these are in the form of a slurry, they have different textures such as mousse and jelly, so when ingested as a mousse-like food, it is necessary to add a thickening polysaccharide and process it into a mousse. At this time, a normal heating step is necessary. Also,
When vegetables are contained, it is also an important problem that the presence of a heating step involves discoloration of the vegetables and significantly impairs the appearance.

[0005] The technology for easily dissolving a powder mousse base containing vegetables at a low temperature as described above is regarded as an important technical problem from the viewpoint of simplification of production, instantiation, and prevention of discoloration of vegetables. No solution has been found.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above problems without stirring and dissolving in hot water.
It is an object of the present invention to provide a powder mousse base containing vegetables which can be mousseed in cold water.

[0007]

Means for Solving the Problems In the present invention, attention was paid to the solubility of pregelatinized starch in cold water. The addition of cold water embraces water, and swells into a smooth mousse-like texture. However, when cold water is added to the pregelatinized starch, if water absorption is not uniform, small solid granules are formed mainly in a portion having a low water content. This is what is commonly called asako formation, which significantly impairs the texture. The present inventor has conducted intensive studies to solve this problem, and has completed the present invention. That is, the present invention is a cold water soluble powder mousse base composition comprising pregelatinized starch and vegetable powder, and a mousse comprising pregelatinized starch and vegetable powder.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, vegetable powder coexists in addition to pregelatinized starch. The vegetable powder referred to in the present invention covers all vegetables that are usually eaten. As an example, the method of producing the vegetable powder used in the present invention includes a step of boiling a vegetable, separating it from water, drying it, and pulverizing it with a crusher or the like. The crushed particle size is limited because the state of the internal fiber varies depending on the vegetable, but in the present invention, the crushed particle size is usually 20%.
A mesh pass is sufficient. To give an example, the size of a pumpkin is about 50 mesh passes, and that of Moroheiya is about 30 mesh passes. One kind or several kinds of vegetable powders may be used in combination. Vegetable powders are all highly water-absorbing, and some have physical properties of swelling and increasing bulk after absorbing water. Therefore, by uniformly mixing with the pregelatinized starch, when water is added, the water is uniformly distributed, and uneven water absorption is hardly generated, so that makiko is not formed.

[0009] The ratio of pregelatinized starch to vegetable powder is usually 0.5 parts by weight per 1 part by weight of the former on the basis of weight.
Not less than 4 parts by weight. If the vegetable powder is less than this content, a cage may be formed, and if it is more than this range, the hygroscopicity of the powder mousse base may increase,
Or smooth texture may be lost. The mousse base of the present invention may further contain, if necessary, sweeteners such as sugar and sugar alcohol, flavors such as citrus or vanilla, spices, dried fruits, cocoa powder, and palatable ingredients such as green tea powder. . In order to produce the mousse base of the present invention, it is only necessary to mix pregelatinized starch, vegetable powder, and optionally added sweeteners, flavors, spices, and the like.

The mousse base of the present invention focuses on the water absorption of vegetable powder. Unlike powder mousse bases using conventional thickening polysaccharides, there is no need to dissolve in hot water, and it can be easily formed by adding cold water or cold milk and stirring. In addition, since the vegetable powder has a physical action of uniformly distributing water, the vegetable powder becomes mousse, so that the presence of an auxiliary agent such as calcium for pectin is unnecessary. However, this does not exclude the presence of calcium.

[0011]

EXAMPLES Examples according to the present invention will be described below. Examples 1 to 5, Comparative Example 1, Reference Example 1 A powder mousse base was prepared according to the formulation based on Table 1 below. Tomato powder was used as vegetable powder, pregelatinized starch was blended in a predetermined ratio, mixed uniformly, and sieved with a 10-mesh sieve to prepare a powder mousse base. Cold water was added to these powder mousse bases and stirred to prepare mousses. The powder mousse base / added water amount ratio was unified to 20%. At that time, the solubility and texture were rated 5 points out of 5
Evaluation was made using a panel of 10 people in total. Table 2 shows the results.
Shown in Further, as Reference Example 1, a powder mousse base using a thickening polysaccharide was added to tomato powder, and the result was evaluated.
The solubility of Reference Example 1 was evaluated in cold water, and the texture was evaluated in a mousse prepared by dissolving in hot water.

[0012]

[Table 1]

[0013]

[Table 2]

[0014]

As described above, Embodiment 2 and Embodiment 2 according to the present invention are described.
All of Examples 3 and 4 were excellent in solubility and texture as compared with Example 1 in which the content of vegetable powder was low. In Example 5, where the vegetable powder content was high, although there was solubility, a moist feeling and a sticky feeling were produced, and the evaluation of the texture was low. In Comparative Example 1, the result was poor solubility. According to the present invention, it is possible to supply a vegetable powder-containing mousse base having a cold water immediate dissolving function capable of forming a mousse without dissolving with hot water and cooling.

Claims (3)

[Claims] 1. A cold water-soluble powdery vegetable mousse base composition comprising an alpha starch and vegetable powder. 2. A method according to claim 1, wherein 1 part by weight of the converted starch is
A cold water-soluble powdery vegetable mousse base composition comprising from 0.5 to 4 parts by weight of vegetable powder. 3. A mousse comprising an alpha starch and vegetable powder.