JPH11332480A - Jelly food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a jelly food having an excellent jelly strength, a good texture and a smooth appearance without any pasty feeling and excellent in stability with time without causing the syneresis by including a wet heat-treated starch, a specific amount of a low-melting oil and fat, water and a food material. SOLUTION: This jelly food is produced by including an oil and fat having <=70 deg.C melting point such as preferably a vegetable oil and fat, e.g. corn oil, soybean oil, rapeseed oil, cottonseed oil or palm oil or an animal oil and fat, e.g. butter or a refined fish oil in an amount of 5-800 pts.wt. in 100 pts.wt. of a wet heat-treated starch using preferably corn starch, wheat starch, potato starch, tapioca starch, sweet potato starch, arrowroot starch, sago starch, rice starch, etc., as a raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improved starch-containing jelly food and a method for producing the same, and more particularly to a jelly food having an excellent jelly strength, a good texture without glue, and a smooth appearance. The present invention relates to a starch-containing jelly food which does not cause water separation and has excellent stability over time.

[0002]

2. Description of the Related Art Conventionally, starch used in starch-containing jelly foods is untreated starch such as corn starch, wheat starch, potato starch, sweet potato starch, or modified starch such as lightly treated oxidized starch. Have been. As a method for producing a starch-containing jelly food, basically, while adding water and food ingredients to the above-mentioned starch and stirring, heating and gelatinizing the starch, then transferring to a container and cooling. Done. Further, by adding a protein such as a polysaccharide or gelatin thereto, a product having a quality as a jelly food can be obtained.

[0003] However, starch-containing jelly foods all have a paste-like texture unique to starch jelly and are resilient, and therefore are not preferable as jelly foods and have major drawbacks. In addition, the stability with time is poor, and water is separated with the passage of time to be cured.

Various solutions have been proposed to solve these problems. For example, jelly containing starch complexed with an emulsifier (Japanese Patent Application Laid-Open No. 6-62770),
Jelly foods prepared by adding starch carboxymethylcellulose having a substitution degree of 0.75 ± 0.15 and 85 to 95% by weight of beta-1,4-glucan (Japanese Patent Publication No. 54-43593) are disclosed. In all cases, although the texture and heat resistance are improved as compared with those using untreated starch, the jelly strength, texture and appearance as jelly foods are still insufficient and there is room for further improvement.

[0005]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems of the conventional jelly food, and has excellent jelly strength, good texture without glueiness, and good smooth and glossy texture. An object of the present invention is to provide a starch-containing jelly food which has an external appearance, is free from water separation, and has excellent stability over time.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, the starch was depressurized in a closed vessel and then heated under pressure. By using a specific amount of fats and oils that are fluid at normal temperature, it has excellent jelly strength, good texture without glue and smooth appearance, and excellent stability over time without water separation. It has been found that food can be obtained, and the present invention has been completed.

That is, the present invention comprises a heat-moisture treated starch, fats and oils having a melting point of 70 ° C. or less, water and food materials, and the fats and oils are contained in an amount of 5 to 800 parts by weight based on 100 parts by weight of the heat-moisture treated starch. The present invention relates to a jelly food.

Further, the present invention provides (a) a step of preparing a wet heat-treated starch by placing starch in a closed container, depressurizing, introducing steam, and treating at 80 to 135 ° C. for 10 to 30 minutes. b) To 100 parts by weight of the moist heat-treated starch, 5 to 800 parts by weight of an oil or fat having a melting point of 70 ° C. or less is added, and water and food materials are further added thereto, followed by stirring at 90 to 135 ° C. for 2 seconds to 60 minutes. (C) placing the mixture in a container and cooling the mixture, and a method for producing a jelly food.

As used herein, the term "jelly food" refers to a jelly-like food such as pudding, bavarois, jelly confectionery, and tofu.

As used herein, the term "moisture heat treatment" refers to heat-treating starch in a state of moisture close to equilibrium moisture in the presence of saturated steam. The swelling, disintegration and gelatinization of the particles can be controlled.

The jelly food of the present invention contains a heat-treated starch, oils and fats having a melting point of 70 ° C. or less, water, and food ingredients. Starch which is a raw material of the heat-moisture treated starch of the present invention is corn starch, wheat starch, potato starch, tapioca starch, sweet potato starch, kuzu starch, rice starch, sago starch and the like. These are 1
Species or a mixture of two or more can be used as appropriate. Among them, corn starch, wheat starch and potato starch are particularly preferred.

As disclosed in Japanese Patent Application Laid-Open No. Sho 4-130102, the method for producing a heat-moisture-treated starch used in the present invention is as follows. The container is placed in a container capable of sealing both the internal pressure and the external pressure, and the container is hermetically sealed. The degree of pressure reduction at this time is set to a degree of vacuum of about 700 mmHg (gauge pressure) or more. After that, close the decompression line, open the pressurized steam line, introduce pressurized steam, and reduce the temperature inside the container.
The temperature is raised to 80-135 ° C, preferably 105-135 ° C. At the above temperature for a predetermined time, for example, 5 to 120 minutes, preferably 10
After maintaining for ~ 30 minutes, close the pressurized steam line and allow to cool,
Take out the starch which has been subjected to the heat treatment. When the above temperature is lower than 80 ° C, the wet heat treatment is insufficient, and the texture is poor in a paste-like state.
If the temperature is higher than 5 ° C., a part of the jelly is thermally decomposed, the strength of the finished jelly is reduced, and the texture is deteriorated in a pasty state. If the above-mentioned time is shorter than 5 minutes, the moist heat treatment will be insufficient, and the finished jelly will have a high elasticity and the texture will be paste-like and deteriorate. If the time is longer than 120 minutes, the moist heat treatment proceeds excessively, the swelling of the starch is strongly suppressed, and the texture becomes powdery.

The moisture-heat-treated starch thus obtained for use in the present invention has a small effect when the degree of the heat-moisture treatment is too weak, and a sufficient effect cannot be obtained when it is too strong. Although there are several methods for indicating the degree of wet heat treatment, a method using amyography is used here. Generally, when the wet heat treatment is performed, the swelling of the starch is suppressed, and thus the viscosity by amyography becomes low.

The measurement of the viscosity characteristics by Brabenter amyography was performed as follows. A total of 450 g starch emulsion suspension is prepared. When corn starch was used, an equivalent of 7% by weight, that is, 31.5 g, was weighed as an anhydride, and water was added to make a total amount of 450 g to obtain a sample. The measurement conditions for amyography were as follows: the temperature was raised from 50 ° C. at a rate of 1.5 ° C./min, and after heating for 30 minutes, held at 95 ° C. for 30 minutes, and then cooled at a rate of 1.
After cooling at 5 ° C./min for 30 minutes, the viscosity was read continuously during this time. As a result, the viscosity rise start temperature (gelatinization start temperature) and the temperature at which the highest viscosity is reached, and the viscosity at that time,
The viscosity after heating at 95 ° C. for 30 minutes and the viscosity after cooling to 50 ° C. were measured.

[0015] The heat-treated starch of the present invention has a maximum viscosity by amyography of 80% of the maximum viscosity of the starch before the heat-treatment.
Below, it is preferably reduced to 20 to 30% and there is little or no breakdown. If the maximum viscosity of the moist heat-treated starch is more than 80% of the maximum viscosity of the starch before the moist heat treatment, the moist heat treatment is insufficient, the jelly strength is low, the elasticity is strong, and the texture is poor and the texture is poor.

The oils and fats used in the present invention include vegetable oils such as corn oil, soybean oil, rapeseed oil, cottonseed oil, palm oil and the like.
It is an oil or fat having a melting point of 70 ° C. or less, such as animal oils such as butter and purified fish oil. These can be used alone or in combination of two or more. The amount of the fat or oil having a melting point of 70 ° C. or less is 5 to 800 parts by weight, preferably 10 to 500 parts by weight, based on 100 parts by weight of the wet heat-treated starch. If the amount is less than 5 parts by weight, the jelly strength is low, the texture is poor and the texture is poor, the elasticity is high, and the appearance is poor without color and gloss. If the amount is more than 800 parts by weight, the fats and oils cannot be mixed uniformly, and the properties of the obtained jelly similarly deteriorate.

The amount of water used in the present invention is 200 to 3000 parts by weight, preferably 100 to 100 parts by weight of the moist heat-treated starch.
500 to 2000 parts by weight. If it is less than 200 parts by weight, the finished jelly will be very hard and powdery,
Above 3000 parts by weight, the finished jelly becomes very soft or does not form jelly.

The food material used in the present invention includes:
Eggs, milk, fresh cream, sugar, glucose, maltose,
Maltotriose, fructooligosaccharide, fructose,
Examples include starch syrup, sugar alcohols (such as sorbitol and maltitol), gelatin, and fruits such as strawberries and apples. The mixing amount varies depending on the type of the jelly food or the type of the food material, but in the case of sugar, it is 50 to 400 parts by weight, preferably 100 to 300 parts by weight, based on 100 parts by weight of the heat-moisture treated starch. If the amount is less than 50 parts by weight, the sweetness is low and aging is easy. If the amount is more than 400 parts by weight, the sweetness is high and the texture is poor.

The above-mentioned moist heat-treated starch, fats and oils having a melting point of 70 ° C. or less, water and food materials are heated in a heating vessel equipped with a stirrer at a temperature of 90 to 135 ° C., preferably 95 to 100 ° C. for a certain time,
Stir for 10-60 minutes, preferably 15-40 minutes. The obtained mixture is placed in a container having a desired shape, and left to cool. Then, it is refrigerated at 1-10 ° C for 12-24 hours to obtain a jelly food.

The jelly food obtained as described above is
It is characterized by having improved jelly properties.
The improved jelly properties include (1) increased jelly strength, (2) good texture without a paste, and (3) jelly with a smooth and glossy appearance.

In the present invention, by using a moist heat-treated starch and a specific amount of fats and oils having a melting point of 70 ° C. or less, it has excellent jelly strength, good texture without glue, and a smooth appearance, Further, it is possible to provide a starch-containing jelly food having excellent stability over time without water separation.

[0022]

EXAMPLES The effects of the present invention will be described in more detail with reference to experimental examples, but the present invention is not limited to these examples.

(Reference test) In order to investigate the effect of wet heat treatment of starch and the effect of the amount of fats and oils having a melting point of 70 ° C. or less,
The following reference tests were performed.

Preparation of wet-heat-treated starch (wet-heat-treated starch A) After placing corn starch in a container capable of sealing both internal pressure and external pressure, the processing container is closed, and the pressure is reduced. Open the line to introduce pressurized steam, raise the temperature in the vessel to 120 ° C., hold for a predetermined time period of 30 minutes, close the pressurized steam line, allow to cool, and then take out and pulverize the wet heat-treated starch A.
I got

(Wet heat-treated starch B) After the wheat starch is placed in a container capable of withstanding pressure at both the internal pressure and the external pressure, the processing container is closed, the pressure is reduced, then the pressure reducing line is closed, and the pressurized steam line is opened. Introduce pressurized steam and raise the temperature inside the container to 110 ° C
After holding for 40 minutes for a predetermined time, the pressurized steam line was closed and allowed to cool, and then taken out and pulverized to obtain wet heat-treated starch B.

Jelly property test method 1 A heat-treated starch A, a heat-treated starch B, untreated corn starch and untreated wheat starch were used as starch samples. 30.0 g of each starch sample (dried product) is placed in a 500 ml stainless steel beaker, and water is added to make a total amount of 300 g, into which corn oil is added in a constant amount shown in each table. While stirring, heat at 95 ° C. for 20 minutes, place it in a 200 ml glass beaker, cool in cold water,
The mixture was allowed to stand at ℃ for 24 hours to produce jelly. The jelly strength of the obtained jelly was measured with a card meter (manufactured by Iio Electric Co., Ltd.), a tasting test was performed to evaluate the texture, and the appearance was visually evaluated. The results are shown in Tables 1 and 3. The texture and appearance were evaluated as described below.

Jelly property test method 2 30.0 g of the above starch sample (dry matter) was placed in a 500 ml stainless steel beaker, and water was added to make the total amount 300 g.
Then, a certain amount of corn oil is charged as shown in each table. With stirring, heat at 95 ° C for 20 minutes,
The mixture was placed in a milliliter beaker, covered with aluminum foil, and heated in an autoclave at 120 ° C. for 20 minutes. Then, it cooled in cold water and left still at 4 degreeC for 24 hours, and the jelly was produced. The jelly strength of the obtained jelly was measured with a card meter, a tasting test was performed to evaluate the texture, and the appearance was visually evaluated. Table 2 and Table 4 show the results.
It was shown to. The texture and appearance were evaluated as described below.

(1) Texture The texture was evaluated by tasting by 10 well-trained panels. The results are represented by an average value according to the five-point scale, and the displayed values are rounded off. The criteria were as follows. Judgment standard 5: very good: has moderate hardness, and has good mouth melting. 4: good: slightly elastic, but well melted in the mouth. 3 ... Normal: Elasticity is somewhat strong, but not pasty texture. 2 Bad: Strong elasticity and paste-like texture. 1 very bad: texture like glue. (2) Appearance The appearance was visually evaluated by 10 well-trained panels. The results are represented by an average value according to the five-point scale, and the displayed values are rounded off. The criteria were as follows. The criteria were as follows. Criteria 5: Very good: glossy and glossy, good shape. 4 ... Good: The gloss and gloss are slightly inferior, but the shape is good. 3: Normal: Poor luster and gloss, and shape. 2 Bad: no gloss and gloss, poor shape. 1 very poor: no gloss and luster, very bad shape.

[0029]

[Table 1]

[0030]

[Table 2]

[0031]

[Table 3]

[0032]

[Table 4]

From the above results, as compared to only untreated starch (corn starch and wheat starch) and jelly using fat and oil having a melting point of 70 ° C. or less, 100% by weight of wet heat-treated starch was compared with fat and oil having a melting point of 70 ° C. or less. 5-800 per part
The jelly according to the method of the present invention containing parts by weight had a high jelly strength, was good without texture and paste, was glossy, was smooth, and had a good appearance.

Next, jelly foods were prepared by the production method of the present invention, and jelly strength, texture and appearance were examined in the same manner as in the above reference test.

(Examples 1 to 4) Starch as a raw material shown in the following Table 5 was placed in a container capable of sealing both internal and external pressures, and then the processing container was sealed and depressurized. Close and open the pressurized steam line to introduce pressurized steam, treat under the wet heat conditions shown in the table, close the pressurized steam line and allow it to cool, then take out and pulverize to produce wet heat-treated starch did. Put the jelly composition shown in the table in a heating vessel equipped with a stirrer, stir and heat under the conditions shown in the table, place in the vessel and cool, and refrigerate and store at 4 ° C for 12 hours. The food was made. The jelly strength of the obtained jelly food was measured, a tasting test was performed to evaluate the texture, and the appearance was visually evaluated. The results are shown in the table.

[0036]

[Table 5] Example 1 2 3 4 Starch Corn starch Corn starch Wheat starch Wheat starch 120 x 30 110 x 40 120 x 30 115 x 45 Jelly formulation (parts by weight) Moist heat treated starch 100 100 100 100 Corn oil 100 80 120 100 Water 1000 1000 1000 1000 Sucrose 100 100 100 100 Heating and stirring conditions (℃ × min) 95 × 20 120 × 20 98 × 20 98 × 20 Immediately after preparation (initial) Jelly strength × 10 ⁴ (dyne / cm ² ) 20.3 17.4 5.5 4.3 Texture 5 5 5 5 Appearance 5 5 5 5 Jelly strength 14 days after refrigerated storage × 10 ⁴ (dyne / cm ² ) 21.5 19.6 6.3 5.5 Texture 5 5 5 5 Appearance 5 5 5 5

From the above results, the jelly food obtained by the production method of the present invention had good jelly strength, good texture without paste, good appearance, smooth appearance and gloss.

[0038]

According to the present invention, the use of moist heat-treated starch and a specific amount of a fat or oil having fluidity at normal temperature provides excellent jelly strength, good texture without glueiness, and smooth gloss. It is possible to provide a jelly food which has a good appearance, does not cause water separation, and has excellent stability over time.

Claims (6)

[Claims] 1. A wet-heat-treated starch, comprising fats and oils having a melting point of 70 ° C. or less, water and a food material, wherein the fats and oils are contained in an amount of 5 to 800 parts by weight based on 100 parts by weight of the wet-heat-treated starch. Jelly food. 2. The starch as a raw material of the heat-moisture treated starch,
The jelly food according to claim 1, which is corn starch, wheat starch, potato starch, tapioca starch, potato starch, kuzu starch, rice starch, or sago starch. 3. The jelly food according to claim 1, wherein the fat having a melting point of 70 ° C. or lower is a vegetable fat such as corn oil, soybean oil, rapeseed oil, cottonseed oil, palm oil, etc., or an animal fat such as butter and refined fish oil. 4. (a) Put starch in a closed container, depressurize, introduce steam, and treat at 80 to 135 ° C. for 5 to 120 minutes.
(B) To 100 parts by weight of the wet-heat-treated starch, 5 to 800 parts by weight of an oil or fat having a melting point of 70 ° C. or less is added, and water and a food material are further added thereto; A method for producing a jelly food, comprising: a step of stirring at 135 ° C. for 10 seconds to 60 minutes to form a mixture; and (c) a step of placing the mixture in a container and cooling. 5. The starch as a raw material of the wet heat-treated starch,
The method for producing a jelly food according to claim 4, which is corn starch, wheat starch, potato starch, tapioca starch, potato starch, kuzu starch, rice starch, or sago starch. 6. The oil or fat having a melting point of 70 ° C. or less is a vegetable oil such as corn oil, soybean oil, rapeseed oil, cottonseed oil, palm oil, and the like.
The method for producing a jelly food according to claim 4, which is an animal fat such as butter or refined fish oil.