JPS63251052A - Processed food - Google Patents

Abstract

PURPOSE:To prepare a processed gel or sol food having improved physical properties such as viscosity, fluidity and water-retainability as well as texture, by using a cellulose having a specific crystal form and a polypeptide and/or edible polysaccharides as raw materials. CONSTITUTION:The objective processed food contains about 0.10-15.0%(W/W), preferably about 1-5%(W/W) (in terms of solid) of an edible component consisting of a structure material containing (A) a cellulose having crystal form of cellulose II and regenerated from an aqueous solution of an alkali metal hydroxide and (B) at least one kind of guest component selected from a polypeptide and edible polysaccharides, wherein the cellulose II or a homogeneous mixture of cellulose II and edible polysaccharide is present in the form of a sea component or a continuous phase in an amount of >=10%, preferably about 80-90%.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention provides novel gel-like or sol-like processed foods, more specifically, products with improved physical properties such as viscosity, fluidity, or water retention, and improved texture. This invention relates to gel-like or sol-like processed foods.

(Prior Art) It has been known to add natural polysaccharides, proteins, proteins, etc. to improve physical properties such as viscosity and water retention of foods.

(Problems to be solved by the invention) However, even with the addition of natural polysaccharides and proteins as described above, not only was there no sufficient improvement, but there was also the problem of deterioration of the texture due to the additives. .

(Means for Solving the Problems) As a result of intensive study on the shortcomings of the prior art, the present inventors have developed cellulose having the crystalline form of cellulose II regenerated from an aqueous alkali metal hydroxide solution and polypropylene. An edible body consisting of a structure containing at least one guest component selected from peptides and edible polysaccharides, in which cellulose (■) or a homogeneous body of cellulose (■) and edible polysaccharides are a sea component. or at least 10% as a continuum
The solid content of the edible substance present in the product is 0.10% (
It was discovered that the drawbacks of the prior art could be solved by using K containing W/W) ~ 1 s, O% (W'n'W), and based on this knowledge, the present invention was completed.

That is, the present invention provides a structure comprising cellulose having a crystalline form of cellulose II regenerated from an aqueous alkali metal hydroxide solution and at least one guest component selected from polypeptides and edible polysaccharides. An edible body consisting of at least one cellulose or a homogeneous body of cellulose and an edible polysaccharide as a sea component or a continuum in its structure.
The solid content of the edible matter present in the product is 0.10% or more.
% (W/W) to 15.0% (W/W>).

The present invention will be explained in detail below.

The structure containing cellulose and an edible polysaccharide, the structure containing cellulose and a polypeptide, or the structure containing cellulose, an edible polysaccharide and a polypeptide used in the present invention refers to Japanese Patent Application No. 61-92262 and PCT/JPs.
slo 053 s K, disclosed that a structure containing cellulose and an edible polysaccharide or a cellulose and a polypeptide contains at least 10% or more of cellulose as a sea component or as a continuum with the polysaccharide in the structure. refers to what it contains. Here, the sea component refers to a phase that is distributed in a manner that wraps around a certain phase when a cross section of a structure is examined using a transmission electron microscope or an optical microscope. Transmission electron micrographs are used for observation, but optical micrographs can be used when observing over a large area.

Furthermore, a continuum refers to a phase that is continuously distributed even if there are perforations. Also, structures that appear to be one phase under a microscope, even if only small specks are visible, are collectively referred to as a continuum. The reason why it is necessary for ten or more sea components or continuum to be present is so that the thread or film retains its shape and has appropriate mechanical strength. Particular strength is required for the threads and films.

For example, for casing applications, the percentage of sea component or continuum is preferably 80-90% or more.

Generally, in the case of an edible body consisting of cellulose and edible polysaccharides, both exist as a homogeneous continuum. In the case of an edible body consisting of cellulose and polypeptide, cellulose exists as a sea component surrounding polypeptide islands. - For example, when an edible body consisting of cellulose and soybean protein isolate is observed with a transmission electron microscope, the size of the protein island component varies depending on the manufacturing method, but the cross-section size ranges from a minimum of 0.05 μm to a maximum of 100 μm. Observed in various ways. It is preferable for the size of the island component to be within this range from the viewpoint of texture. The shape of the island component varies, but it is generally circular or oval. In addition, the term edible body refers to a structure in which the paper-like texture of cellulose is suppressed and can be eaten by humans.

In more detail, natural cellulose such as wood pulp, cotton, hemp, etc., their polymerization degree adjusted by acid hydrolysis, mechanically pulverized, blasted, or extruded under high temperature and pressure. Cellulose obtained by combining gum arabic, alginic acid, gum gadi, carrageenan, gum karaya, xanthan gum, and guar gum.

the law of nature! Lint, Kragum, Tracanth Gum, Farmole 2
at least one polysaccharide selected from Na, Na, and Ca salts, or natural proteins and At least one selected from the partial hydrolysates is dissolved or dispersed in an aqueous solution of alkali metal hydroxide, and after being transported by an extruder, gear pump, etc., it is transported through a suitable spinneret or slit. It can be obtained by discharging it, coagulating it in an acid bath, and washing it with water.

Alternatively, a fibrillar material can also be obtained by blow spinning or the like. Polypeptides and polysaccharides may be in the form of biological structures. A biological structure is a biological structure that contains polypeptides and/or polysaccharides derived from plants, animals, or microorganisms [where the total proportion of both of them in the total solid content excluding water is 50% or more]. Those are preferably used. Typical examples of plant-derived biological structures are:
Nuts, grains, beans, plant foliage, algae, fruits, and tuberous roots. Specific examples include defatted soybeans, soybean oil cake,
Examples include soybean flour, linseed oil cake, cottonseed oil cake, peanut oil cake, safflower meal, sesame oil cake, sunflower oil cake, wheat, barley, rice, soybean (beef tallow soybean), and the like. Biocomponents derived from animals include fish meal, Futsushililupur, meat meal, meat and bone meal (1 part), hair (1 part), skin (1 part), feather seal, skim milk powder, and fish meat.

Livestock meat (beef, pork, mutton, etc.), organs, egg components (egg yolk,
Examples include egg white), krill, and milk components. Biological components derived from microorganisms are yeast, bacteria, and molds.

These biological constituents are mainly composed of proteins and/or polysaccharides, but also contain so-called impurities such as lipids, nucleic acids, lignins, and inorganic salts. ′ Even if it contains impurities, it does not interfere with mixing with the cellulose solution at all, and on the other hand, it improves spinnability and spinnability, and provides appropriate fusion between spun yarns. It may also show benefits. The guest component selected from among polypeptides, edible polysaccharides, and biological structures to be mixed with cellulose does not have to be a single one, and two or more types can be used in combination.

Cut and crush those structures as necessary.

Alternatively, the ground products, or those dried by spray drying etc., can be added in any form depending on the purpose, such as threads, fibrils, films, powders, etc., during the manufacturing process of various foods. In this way, the product of the present invention can be obtained. The process in which it is added is not limited and should be determined depending on the intended product. Regarding the amount of the structure added, if it is less than 0.10% (W/W), the effect of the present invention is unlikely to be obtained, and if it is 15.0% (W/W'
) or more will result in paper bulges due to cellulose. Preferably it is 1 to 5% (W/W).

The food to which the present application is directed is a gel-like or sol-like food, and the effects of the present invention can be obtained when a structure is added to the food in such a state. Specifically, these include gel-like foods that easily cause water separation, such as yogurt and pudding. Examples of sol foods include foods that require an appropriate viscosity such as soups, sauces, and batter liquids, soft serve ice cream,
It targets foods that require appropriate fluidity, such as ice cream, creamy jelly, and toppings, as well as pseudo-gel or sol foods such as mayonnaise, cheese, wasabi paste, and bean paste.

(Effects of the Invention) The first feature of the gel or sol processed food of the present invention is that the physical properties of the product, such as viscosity, fluidity, and water retention, are improved. Furthermore, the texture of the product of the present invention is improved over that of conventional products, and since it contains cellulose, it can be expected to be used as a dietary food.

Individually, when the structure is added to cheese, mayonnaise, wasabi paste, bean paste, etc., it has the effect of preventing the product surface from drying, and when added to toppings, yogurt, miso, bean paste, pudding, potato salad, etc., it prevents excess water. This can prevent the phenomenon of water separation.

In addition, in the case of improving fluidity, in the case of soups, sauces, and batter liquids, it is possible to prevent viscosity fluctuations due to temperature changes and changes over time, and in the case of soft serve ice cream and ice cream, it is possible to prevent viscosity from flowing during the manufacturing process. It is possible to prevent this and maintain a certain shape.

(Example) Hereinafter, the present invention will be illustrated by Examples, but the present invention is not limited thereto.

(Example 1 and Comparative Example 1) Structure *1 was prepared according to the manufacturing method described above using cellulose/starch with a degree of polymerization of 350 and a weight ratio of 377, and the solid content was 15% (W/W). .

100 I eggs, 180 Ce milk, 20 ee water, 60 I sugar
, Structure *x 3.2% as solid content in 949C cracked product
(W/W)), fill it in a container, and open it for 15 minutes.
After heating at 0° C. for 20 to 30 minutes, the mixture was steamed in a steamer for 20 to 30 minutes, and then cooled to obtain pudding.

On the other hand, Comparative Example 1 was prepared in exactly the same manner except that water 10 (le) was used instead of the structure.

Syneresis was observed in the pudding of Comparative Example 1, but in the pudding of Example 1, a product with a smooth texture and no syneresis was obtained despite K containing a large amount of water.

(Examples 2 & 3 and Comparative Example 2) Structure *2 was prepared according to the manufacturing method described above using cellulose with a polymerization degree of 350/separated protein at a weight ratio of 377, and the solid content was 20% (W/W). be.

During the natural cheese manufacturing process, 100% of raw milk is used in the salting process.
structure*210 parts (solid content in the product: 1.4 parts)
% (W/W)) was added together with the common salt portion and thoroughly mixed.

Thereafter, the curd was deposited in a vat, sterilized, and then compressed. After pressing, the curd is processed through the molding, pressing, and water soaking processes according to known natural cheese manufacturing methods.
It was aged for 4 months at 5°C and 80% humidity. This cheese was cut into rectangular parallelepipeds to prepare Comparative Example 2, which is a natural cheese with no added structure, and the drying resistance of both was compared.

Both cheeses were left at room temperature for a day and night, and the dryness of the product surface was examined. The cheese of Comparative Example 2 became hard, but the product of the present invention retained moisture and was soft.

Moreover, in place of the above structure *2, a product was created in exactly the same manner with the addition of structure *1 (the solid content in the product was
1.4s (W/W)), the same effect as using the structure *2 was obtained.

(Examples 4 & 5 and Comparative Example 3) 20 parts of fresh cream (milk fat content 45%), 8.5 parts of deflour,
14 parts of sucrose, 0.5 parts of Ze2tin, 57 parts of water, particle size 30
Structure of micrometer or less*14 parts (0 as solid content in product)
．． 58% (W/W)) was thoroughly stirred at 50 to 60 TK to completely dissolve and filtered through 100 mesh gold copper. Sterilize this at 68℃ for 30 minutes and use a homogenizer to produce 1sokg/at.
? It was homogenized. Thereafter, it was immediately cooled and kept at 2 to 4°C for several hours, and then placed in a continuous freezer and taken out when the temperature reached about 13°C. Comparative Example 3 was a soft serve ice cream prepared in exactly the same manner except that no structure was added.

Compared to the soft serve ice cream of Comparative Example 3, the soft serve ice cream of the present invention retains its spiral shape extremely well, retains its shape even after several tens of minutes, and has a smooth texture. It had a pleasant taste.

Also, in place of the above structure *1, a product was created in exactly the same manner with the addition of structure *2 (the solid content in the product was 0.
77% (W/W), the same effect as using structure *1 was obtained.

(Example 6 and Comparative Example 4) 18 parts of egg yolk, 9.4 parts of vinegar, 2.2 parts of sugar, 1.3 parts of salt
part, mustard powder 0.9 part, koshiyo 0.1 part, paprika 0.
1 part, 10 parts of water, 112 parts of structure* (solid content in product: 1.48% (W/W)) 'a: m e15
Mix in a mixer while maintaining the temperature at ~35°C. While mixing, 68 parts of salad oil was cooled for 20 minutes and then heated in a colloid mill for several seconds. Comparative Example 4 was a mayonnaise prepared in exactly the same manner except that no structure was added.

The mayonnaise of Comparative Example 4 did not have shape retention.The mayonnaise of the present invention had excellent shape retention and had a smooth texture without pasty feeling.

(Example 7 and Comparative Example 5) Fry 23.5 parts of peeled green onions, 2.35 parts of celery, and 2.35 parts of margarine. 2.35 parts peeled and cut carrots,
53 parts of frozen sweet corn, 7 parts of potatoes, 1.4 parts of Chicken Extract S (manufactured by Asahi Foods), Extrado W (
Asahi Foods #) o, z part, chicken pork soup ET (manufactured by Asahi Foods)
0.2 parts of salt, 0.5 parts of salt, and 48.5 parts of water were added with 110 parts of a structure made of 50 μm fibrils (0.99% (W/W) as solid content in the product), and stir-fried. In addition to this, it was boiled at 95°C for 30 minutes. After removing the scum, I added 0.03 part of White Perapar, ground it, and strained it to make corn potage soup. On the other hand, instead of the structure *l, water 57
Comparative Example 5 was a corn potage soup prepared in the same manner as above.

The corn potage soup of the present invention was more viscous than the comparative example, and had a preferable texture without graininess. In addition, the viscosity change due to temperature of the present invention is 70 cp at 20°C.
, 6"Ocp at 80°C, and there was almost no change in viscosity due to temperature.

In addition, in place of the above structure *1, a product was created in exactly the same way by adding structure *3 in the form of particles of 30 μm or less (0.99% (W/W) as solid content in the product), There was no soybean odor and the same effect as using structure *1 was obtained. The structure *3 was prepared using cellulose/defatted soybean having a degree of polymerization of 350 in a weight ratio of 3/7 according to the above-mentioned manufacturing method, and its solid content was 15% (w, 'w).

(Example 8 and Comparative Example 6) Water 183J9I/c structure *12o, p (solid content in product L ”C0,79% (W/W)) Add 30Ii of sugar and boil it, and add chocolate 100!i Add it and boil it well while stirring well, then boil it for about 10 minutes over a very low direct flame.Next, add fresh cream 30.9 and putter 159 and mix well to obtain chocolate sauce.Meanwhile, in place of the structure Comparative Example 6 was prepared using chocolate sauce in the same manner except that 200 cc of water was used.

Chocolate sauce needs to have the property of being a little stringy when poured with a spoon, but the one of the present invention had an appropriate viscosity and had a smooth and good texture. Furthermore, even when the temperature was returned to low temperature, it did not solidify immediately. In contrast, the chocolate sauce of the comparative example had extremely low viscosity.

Patented wheat flour Asahi Kasei Industries Co., Ltd.

Claims (1)

[Claims] (1) An edible structure comprising cellulose in the crystal form of cellulose II regenerated from an aqueous alkali metal hydroxide solution and at least one guest component selected from polypeptides and edible polysaccharides. 0.10% (W /W)
A gel-like or sol-like processed food characterized by containing ~15.0% (W/W)