JPS61280240A - Molded gelatinous material and molded gelatinous food - Google Patents

Abstract

PURPOSE:To treat sodium alginate in the same way as that of agar, and to obtain the titled thermally infusible and thermally insoluble food, by blending sodium alginate in a solid phase with calcium salt of an organic acid, adding hot water to the blend and cooling the hot aqueous solution. CONSTITUTION:Firstly, sodium alginate in a solid phase is blended with a calcium salt of organic acid (e.g., calcium alginate, etc.), hot water is added to the blend, which is kept at >=70 deg.C. Then the prepared hot aqueous solution for producing a gel is directly packed or blended with a food and packed into a mold and cooled to give the aimed food.

Description

[Detailed description of the invention]

B) Industrial application field The present invention relates to a method for producing shaped gels and shaped gel-like foods, and more specifically, to a solid phase of sodium alginate, a solid phase of alginic acid or citric acid, tartaric acid or glycine, or casein or the like is added to a solid phase of sodium alginate. and a solid phase of calcium carbonate or calcium hydroxide, or a solid phase mixture of a calcium salt of the above-mentioned organic acids and sodium alginate, or a mixture of sodium alginate and a milk, such as powdered milk, cheese, etc. The mixture being mixed in the solid phase is mixed with hot water to form a hot aqueous solution for gel production, which is then shaped into a shaped gel-like product, or processed before or after the hot aqueous solution to form a hot aqueous solution, such as food products, etc. , grains, potatoes, sweets, confectionery, oils and fats,
Seeds, beans, seafood, meat, eggs, milk, vegetables,
Fruits, mushrooms, algae, beverages, seasonings, cooked processed foods, synthetic or natural thickening agents, etc. are used to make mixtures with other foods, and the mixture is molded into the desired mold. This case relates to producing a molded gel food that is heat infusible and hot water insoluble by cooling. (Example) Conventional technology Add hot water to a mixture of sodium alginate powder and gelling agent powder to make a hot aqueous solution, maintain the liquid property as desired, shape it as desired, and gel it by cooling.The gel is heat-resistant. There is no mention in the report that it is fusible or insoluble in boiling water. c) Problems to be solved by the invention (1) A system containing solid phase sodium alginate, that is, a powder, granule, flake, granule, or film, can be kept liquid in a hot aqueous solution and gelled by cooling. Moreover, a heat-infusible and boiling-water insoluble gel is obtained. (2) Sodium alginate can be handled in the same way as agar or carrageenan. . To summarize the above, when producing heat-irreversible gels and gel-like foods, we use sodium alginate as a base material and use a completely new concept of forming a solution when hot and a gel when cold. The aim is to overcome the problems associated with sodium alginate and to establish a method for its use. D) Means for solving the problems Next, the contents of the present invention will be explained in order.

[Note] Each claim will be explained in order, but common matters will be explained collectively in the first claim. Regarding Claim 1: The sodium alginate used in the present invention is a commercially available product. Further, as long as the quality thereof can be used in foods and it forms a gel, its chemical and physical properties are not a particular issue in the present invention. Commercial products of sodium alginate range from powders to granules, but in the present invention, powders are typically used, and the standard particle size is 80 mesh on average. The shape of the sodium alginate used in the present invention may be any of film, scale, granule, and granule. Generally, it is easier to obtain powdered or granular materials. The organic acids used in the present invention include alginic acid, citric acid,
Commercially available tartaric acid, glycine, and casein are used. The amount of each organic acid used relative to sodium alginate is different. Also, although it necessarily varies depending on the molecular weight of alginic acid,
Taking these into consideration, the upper limit is 70 parts of alginic acid, 30 parts of citric acid (anhydrous crystal), and 20 parts of tartaric acid per 100 parts of sodium alginate, but there is no limit to the amount of glycine used. Furthermore, there is no limit to the amount of casein used. There is no particular restriction on the amount of calcium carbonate used in the present invention. However, it is also necessary to avoid unnecessary addition as a product additive. Therefore, the upper limit of calcium usage is set at 2% in terms of calcium based on molded gel-like foods. In addition, the amount of calcium hydroxide used is an amount commensurate with the amount of mixed organic acids, and the final solution pH is 8.0.
The preferred amount is within. According to the above contents, a solid phase mixture of sodium alginate, organic acids, and calcium carbonate or calcium oxide
Add boiling water above ℃ and keep the temperature above 70℃ to uniformly collect the whole. The amount of boiling water to be added is determined according to the concentration of sodium alginate used. To give an example in percentage terms, for 2 parts of sodium alginate, 100 parts of boiling water will add 2 parts of sodium alginate.
% solution. The homogeneous mixed hot aqueous solution is filled into a mold and cooled to form a heat-infusible and hot water-insoluble molded gel, or mixed with food and then filled into a mold and cooled to form a heat-insoluble gel. It is a molded gel-like food that is meltable and insoluble in boiling water. The foods of the present invention are as follows.

[Note] Foods can be broadly classified into 20 categories. Since it would be extremely cumbersome to describe them in detail in relation to the present invention, representative names of items 1 and 2 will be written down, and the details of the present invention, that is, the examples, will also be described with respect to them. (1) Grain Rice (2) Potato and starch Potato (3)
Sweets Honey (4) Confectionery
Azuki bean paste (5) Fats and oils Corn oil (6) Seeds Peanut powder (7)
) Beans Soy milk (8) Seafood Peeled cherry shrimp clams (9) Meat Ground (10) Eggs Ground boiled egg yolk 11) Milk Butter (12) Vegetables Spinach (13) Fruits
Strawberry jam (14) Mushrooms
Shiitake mushroom powder (15) Algae Wakame powder (16) Desirable beverages Coffee (
17) All seasonings and spices Miso, chili oil (1
B) tli Processed Foods Curry, White Sauce (19) Synthetic and Natural Thickening Materials Agar In the present invention, there are two methods for mixing alginic acid and other foods. That is, there are two methods: a method in which hot water is added after mixing other foods with alginic acid-based solid-phase powder, and a method in which the alginic acid-based material becomes a hot aqueous solution by adding hot water and other foods are added. The former is a simple mixture, so to explain the latter, if we take white rice as an example of boiled rice as another food into the hot water solution,
Cooked white rice and a mixed hot aqueous solution are simply mixed, formed into a plate shape, and cooled to obtain a plate-shaped cooked rice product. That is, a shaped gel-like food product is produced by simple mixing and cooling. The above-described molded gels and molded gel-like foods do not melt in a 100°C oven. Furthermore, even in hot water at 70° C. to 95° C., although the gel collapses due to the disintegration and elution of mixed foods, in general, the gel itself is rarely eluted into water. Heat-infusible, boiling-water insoluble molded gels and molded gel-like foods are produced by the above method. Furthermore, when food products contain casein, carrageenan, agar, and starch, the infusibility and insolubility can be markedly determined by the mixing ratio, forming excellent heat-resistant gels or gel-like foods. The organic calcium salts used in the present invention include calcium alginate, calcium citrate, calcium tartrate, calcium glycine, calcium caseinate, etc.
Calcium citrate and calcium tartrate are commercially available products.
Calcium alginate is a neutralized product of calcium carbonate or calcium hydroxide of alginic acid, and calcium glycine and calcium caseinate are products obtained by the action of calcium carbonate or calcium hydroxide on glycine or casein, respectively. The amount of sodium alginate that can be tolerated varies depending on each organic calcium salt and necessarily varies depending on the molecular weight of alginic acid, but taking these into consideration, the upper limit for calcium citrate is 100 parts of sodium alginate. There isn't. Calcium alginate, calcium glycine, and calcium caseinate can be used in high amounts to achieve the purpose, so there is no particular upper limit. However, it is wasteful to use more than necessary, so to describe a part of the content of the present invention, for 100 parts of sodium alginate, 20 parts to 1 part of calcium alginate.
00 parts, 50 to 100 parts of calcium citrate, and 20 to 300 parts of calcium glycine and calcium caseinate. In the present invention, hot water is added to a mixture in which sodium alginate and organic calcium salts are each in a solid phase to prepare a mixed hot aqueous solution for gel production.The subsequent operations and contents are the same as in claim 1. Claim 3: The sodium alginate used in the present invention is the same as in Claim 1. The dairy products used in the present invention are whole milk powder, skim milk powder, and cheese powder. Whole milk powder and skim milk powder are commercially available products, and cheese powder is made by drying commercially available broces cheese and then grating it with a grater, or by adding starch to cheese and grating it with a grater after drying. Since the dairy product is a natural product, the amount to be used for sodium alginate must be determined on a case-by-case basis, taking into account variations depending on the molecular weight of alginic acid. There are almost no usage restrictions on the upper limit, but when using dairy products alone, for 100 parts of sodium alginate,
The lower limit is 100 parts of whole milk powder, skim milk powder and cheese powder. In the present invention, hot water is added to a mixture in which sodium alginate and dairy products are in a solid phase to form a hot aqueous solution for gel production.The subsequent operations and contents are the same as in claim 1. e) Effects of the invention The present invention produces a shaped gel from sodium alginate,
Moreover, this is an unprecedented method for producing molded gel-like foods by mixing with foods. That is, when attempting to obtain a shaped gel from sodium alginate, it is common knowledge to first form an aqueous solution of sodium alginate and then add a gelling agent thereto to form a gel. Other general gelations are also in that common sense category. That is, when the method of the present invention is viewed with common sense, when water is added to a solid phase mixture of sodium alginate and calcium salt, calcium alginate is generated before gel formation, and it is a water-insoluble solid state and does not form a gel. For example, water is added to a solid mixture of sodium silicate powder and acid or calcium salt powder. Furthermore, even if a gel can be formed in one step due to this phenomenon, it is difficult to imagine in common sense that it can be formed at any time and at any time as in the present invention. It is likely that the discovery was overlooked. That is, to briefly describe the present invention, (1) Boiling water is added to the solid phase mixture of sodium alginate, etc. according to the present invention, and as long as the temperature is maintained at 70"C or higher, the hot aqueous solution does not gel. (21 The hot aqueous solution in (1) rapidly turns into a gel by cooling. (The gel in 31(2) is thermoirreversible, that is, it is heat infusible and hot water insoluble. (4) This book While the solid-phase mixture such as sodium alginate of the invention can be handled in the same way as agar or carrageenan, the resulting gel has properties completely opposite to the thermal melting and hot water solubility, which are the weakest points of agar and carrageenan. It has outstanding characteristics. (5) For the first time, the brown algae system has been made into a product with multipurpose practicality according to the present invention. f) Examples

[Note] (1) Molded gel-like products (a) Examples (11 to (7)) are used as text examples, and examples (8) to (25) are summarized as a table for those with many similar operations. In addition, in Examples, a comparison of gel hardness of molded gel-like products is summarized in a table in Examples (26) to (44). The comparison of hardness is the breaking load ratio. (b) In Examples As for the shape of the gel-forming material before adding hot water, the following are used as solid representatives: Alginic acid Powdered sodium alginate 〃 Citric acid 〃 Sodium citrate 〃 Calcium citrate 〃 Glycine 〃 Calcium glycine 〃 Casein 〃 Calcium caseinate 〃 Calcium tartrate 〃 Processed cheese 〃 Whole milk powder 〃 Skimmed milk powder 〃 Calcium carbonate 〃 Calcium hydroxide 〃 Other than mixing, the appearance of the food products will be explained in the examples. (c) Molding form and abbreviated as A, B, C, and D A: Square fiber plate shape B: Rectangular shape C: Hemispherical shape D: Circular plate shape (d) Gel-like physical properties Thermal meltability The main shape can be maintained for 10 minutes in an oven at 85°C to 100°C. The above-mentioned gel is said to be "insoluble." Hot water solubility A gel that can maintain its main form for 10 minutes or more in hot water at 70°C to 95°C is called "insoluble." (2) Molded gel Food related (a) Examples (45) to (48) are examples of sentences,
For those with many similar operations, Examples (49) to (66)
) are summarized as a table. (b) The example specification of the usage amount explanation in the cited example refers to the quantity of the content described in the cited example as it is,
Or it means that it was used within the same range. (c), r "Mixing conditions with other foods" means - For example, if other foods are mixed into a mixture of powders of sodium alginate and calcium citrate and then the next operation is to add boiling water. This section explains how to add other foods to a hot aqueous solution obtained by adding hot water to a mixture of powders of sodium alginate and calcium citrate. Therefore, the former is described as a "powder" and the latter is described as a "hot water solution." In addition, this section overlaps with the "mixing operation of food and gel material" in the other section "Contents of other foods." (d) The molding frame is the same as the previous description of the molded gel material. (e) The physical properties of the gel food are the same as the physical properties of the molded gel. (f) Classification is range mainly used as food Example (1) A uniform mixture of 20 g of sodium alginate, 2 g of citric acid, and 4 g of calcium carbonate is mixed with 1 portion of boiling water of 70°C or higher.
000 cc was added, thoroughly mixed, and left to stand for 2 hours in a hot water bath at 70°C or higher, and then the hot aqueous solution was poured into the mold (A). After 2 hours, the cooled product is taken out to obtain a gel-like material in the form of mold (A). Gel-like physical properties Heat-fusible Infusible Heat Water-soluble Insoluble Example (2) Add 1000 cc of boiling water of 70°C or higher to a uniform mixture of 20 g of sodium alginate, 2 g of alginic acid, and 4 g of calcium carbonate, and mix thoroughly. After leaving it for 2 hours in a water bath at a temperature above 0.degree. C., the hot aqueous solution is poured into the mold (B). After 2 hours, take out the cooled material and formwork (B)
A gel-like substance of the type is obtained. Gel-like physical properties Heat-fusible Infusible Heat-water-soluble Insoluble Example (3) Sodium alginate 20g and casein calcium 40
10 tl of boiling water over 70℃ to the mixture of g
After adding Occ and thoroughly mixing, the mixture was placed in a hot water bath at 70° C. or higher and left for 3 hours, and then the hot aqueous solution was poured into a mold (C). After 2 hours, the cooled product is taken out to obtain a gel-like material in the form of mold (C). Gel-like physical property Heat-fusible Infusible Heat Water-soluble Insoluble Example (4) Add 1000 cc of boiling water of 70°C or higher to a uniform mixture of 20 g of sodium alginate, 30 g of glycine, and 5 g of calcium carbonate, and mix thoroughly to 70°C. After bathing in hot water for 3 hours, the hot aqueous solution is poured into the mold (D). After 2 hours, the cooled product is taken out to obtain a gel-like material in the form of mold (D). Gel-like physical property Heat-fusible Infusible heat Water-soluble Insoluble Example (5) A uniform mixture of 20 g of sodium alginate and 4 g of calcium tartrate was mixed with 1,000 c of boiling water at 70°C or higher.
Add c, mix well and bathe in hot water at 70℃ or higher.3
After standing for a period of time, the aqueous solution is poured into the mold (A). After 2 hours, the cooled product is taken out to obtain a gel-like form of mold (A). Gel-like physical properties Heat melting Infusible heat Water soluble Insoluble Example (6) Sodium alginate 20g and processed cheese powder 22
0g evenly mixed with 1000ml of boiling water over 70℃
After adding cc and mixing thoroughly, the mixture was placed in a hot water bath at 70° C. or higher and left for 2 hours, and then the hot aqueous solution was poured into the mold (A). 2
When the crab is cooled after being left for a while and taken out, a gel-like material in the form of mold (A) is obtained. Gel-like physical properties Hot melting Infusible Hot water soluble Insoluble Example ° (7) 1000 cc of 70°C hot water was added to a uniform mixture of 20 g of sodium alginate, 200 g of whole milk powder, and 8 g of sodium citrate, and the mixture was thoroughly mixed. After leaving the product in a water bath at 70° C. or higher for 2 hours, the hot aqueous solution is poured into the mold (B). After 2 hours, take out the cooled material and formwork (B)
A gel-like substance of the type is obtained. Gel-like physical properties Heat-fusible Infusible Heat Water-soluble Insoluble Example (45) 20 g of agar powder was mixed into the mixture according to the specifications of Example (1) to make it homogeneous, and then 1500 cc of boiling water at 80°C or higher was added.
After adding it to water bath at 70℃ or higher for 2 hours,
The hot aqueous solution is poured into the mold (A). When the cooled product is taken out after 2 hours, a gel-like molded food in the form of mold (A) is obtained. Gel-like physical property Heat-fusible Infusible hot-water soluble Insoluble Example (46) A mold (B) was lightly filled with boiled rice using a hot aqueous solution kept in a water bath at 80°C or higher according to the mixing specifications of Example (2). Pour it somewhere. After 2 hours, take out the cooled material and formwork (B)
A gel-like molded food of the type is obtained. Gel-like physical properties Heat-fusible Infusible Heat-water-soluble Insoluble Example (47) Steamed and ground potatoes are heated in a hot aqueous solution bathed at 70°C or higher according to the mixing specifications of Example (4). Add 500g of solids and mix evenly into formwork (A)
Fill it. After 2 hours, the cooled product is taken out to obtain a gel-like molded food in the form of mold (A). Gel-like physical properties Hot melting Infusible Hot water soluble Insoluble Example (48) 100 g of honey was mixed into the mixture according to the specifications of Example (8) to make it homogeneous, then 1500 cc of boiling water at 80°C or higher was added and mixed thoroughly. After placing the solution in a hot water bath at 70'C or higher for several hours, the hot aqueous solution is poured into a mold (C). When the cooled product is taken out after 2 hours, a gel-like molded food in the form of mold (C) is obtained. Gel-like physical properties Heat-fusible Infusible Heat-water-soluble Insoluble

Claims (1)

[Claims] 1. Hot water is added to a solid phase mixture of sodium alginate and at least a portion of organic acid calcium, and the temperature is maintained at 70°C or higher to produce a hot aqueous solution for gel production. A method for producing a heat-infusible, boiling water-insoluble molded gel-like product or molded gel-like food by filling it alone or mixed with foods into a necessary mold and cooling it. 2 At least in part, the organic acid calcium is a mixture of organic acid and basic calcium each in a solid phase, or is a solid phase of organic acid calcium, and the organic acid is alginic acid, citric acid, tartaric acid, glycine, casein. The shaped gel according to claim 1, wherein the basic calcium is calcium carbonate or calcium hydroxide, or the organic acid calcium is a calcium salt such as alginic acid, citric acid, tartaric acid, glycine, or casein. products and shaped gel foods. 3 Add boiling water to a solid phase mixture of sodium alginate, dairy products, etc., and a chelating agent, etc. added as necessary, and maintain the temperature at 70°C or higher to make a hot aqueous solution for gel production, and use it alone or as a food product. A method for producing a heat-infusible, hot water-insoluble molded gel-like product or molded gel-like food, which is prepared by mixing the mixture with a mold, filling it into a mold, and cooling it. 4. The shaped gel product and shaped gel food according to claim 3, wherein the dairy product is whole milk powder, skim milk powder, or cheese. 5 Foods include grains, potatoes and starches, sweets, confectionery, oils and fats, seeds, beans, seafood, meat, eggs, milk, vegetables, fruits, mushrooms, algae, and other foods. Molded gel-like products according to claims 1 and 3, which are beverages, seasonings and spices, cooked processed foods, synthetic thickeners, and natural thickeners, binders, and stabilizers. and shaped gel foods.