JPS6328380A - Sheet form food - Google Patents

Abstract

PURPOSE:The title food that is produced by admixing other foodstuffs to an aqueous solution of a composition containing specific natural polysaccharides and polyalcohols, forming the mixture into sheets and drying them, thus giving sensation of eating only the admixed foodstuffs and showing high resistance to heat and water. CONSTITUTION:(a) 0.1-15pts.wt. of at least one selected from polyalcohols such as glycerol, sugar alcohols such as sorbitol, monosaccharides such as glucose, disaccharides such as saccharose, and oligosaccharides such as enzymatic hydrolyzate of seat potato or corn is mixed with (b) 1pt.wt. of at least one of polysaccharide selected from carrageenan, alginic acid or its derivatives, agar, pectin, chitin and others by kneading to prepare (A) a composition of natural polysaccharide and polyalcohol. Then, (B) other foodstuffs such as seaweed, e.g., WAKAME, sea tangle, fish such as shrimp or tuna, vegetables, fruits, meat, flavors and spices are added to (A) an aqueous solution of composition A in 2-10% concentration based on the solid. The resultant pasty product is casted by the wet method or extruded into the title sheet food of 1-1,000mu thickness.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is a thin and strong sheet into which various food materials can be mixed in in large quantities to the extent that only the texture of the mixed food can be felt. The present invention relates to a sheet-shaped food product that can be applied to all types of food products and can also be provided with heat resistance according to the requirements.

[Conventional technology]

Seaweed has been a typical traditional sheet food and has been widely used for its excellent properties such as flavor, preservability, flexibility, non-water solubility, thinness, and lightness.

Recently, with the diversification of dietary habits, various other sheet-like foods have been tried. For example, soybean protein sheets, pullulan sheets, egg white sheets, surimi sheets, etc.

[Problem that the invention seeks to solve]

However, soybean protein sheets are thick, brittle, and have high plasticity, so their uses are limited. Since pullulan sheets are water-soluble, their use is limited to fields that take advantage of their characteristics, such as anime print films, young films, colored film chips, and furikake sheets. Egg white sheets and surimi sheets are still in the trial production stage, and no new sheet-like food has been developed to replace seaweed.

Therefore, there has been a need for a sheet-shaped food product that does not have a unique taste, can be mixed with a large amount of various foods, and is strong, thin, and versatile.

[Means of problem solving]

The present invention solves the above problems, and consists of carrageenan, alginic acid, At least one natural polysaccharide selected from derivatives thereof, agar, locust bean gum, guar gum, tamarind seeds, pectin, xanthan gum, glucomannan, chitin, pullulan, cyclodextrin, and optionally proteins or their A natural polysaccharide/polyhydric alcohol composition is formed by uniformly kneading the decomposition products, and other food materials are mixed into the aqueous solution of the composition, which is then formed into a sheet and dried.

Examples of the polyhydric alcohol according to the present invention include polyhydric alcohols in a narrow sense such as propylene glycol and glycerin. Examples of the sugar alcohol include sorbitol, mannitol, maltitol, xylitol, reduced starch saccharide, and the like. Glucose, fructose, galactose, xylose, etc. are used as monosaccharides. Two tJ
[Saccharose, maltose, lactose, etc. are used. As oligosaccharides, the decomposition products of starches from sweet potatoes, potatoes, corn, etc. by enzymes, acids, etc. are used, and they are trisaccharides, trisaccharides, tetrasaccharides, pentasaccharides, and six IJ! Contains various types, etc.

Natural polysaccharides include carrageenan, alginic acid, its derivatives, agar, locust bean gum, guar gum, tamarind seed polysaccharide, pectin, xanthan gum, glucomannan, chitin, a type of mucopolysaccharide, pullulan, cyclodextrin, etc. Can be used.

In the present invention, a protein can also be used in combination with the above natural polysaccharide. Examples of proteins include soybean protein, wheat protein, milk protein, egg white, collagen, collagen decomposition products, and microbial protein. Examples of proteolytic products include polypeptides, dipeptides, tripeptides, and amino acids (including neutral, basic, and acidic amino acids). Generally, compositions obtained by using proteins in place of a portion of natural gums tend to have improved strength.

The present invention is characterized in that natural polysaccharides react in a system consisting of at least one selected from polyhydric alcohols, sugar alcohols, monosaccharides, disaccharides, and oligosaccharides. In these systems, liquid products are used as is or slightly diluted, and powder products are used at 60%
A 0 to 90% aqueous solution, preferably a 70 to 80% aqueous solution is prepared, and at least one of the above multi-vMs is kneaded into the solution. During kneading, other components such as protein or its decomposition products, cellulose, starch, etc. may be added, but the composition of the present invention cannot be obtained with these components alone.

The blending ratio of the natural polysaccharide and at least one compound selected from polyhydric alcohols, sugar alcohols, monoyMs, diams, and oligosaccharides is 0.1 to 0.1 to 1 part by weight of the natural polysaccharide. The amount is 15 parts by weight, preferably 0.2 to 10 parts by weight.

The composition obtained by kneading the above raw materials is generally a somewhat moist powder. When this is dissolved in water, the solid content is 2~
It becomes a 10% viscous solution or paste, which can be mixed with a large amount of other food materials and irreversibly solidified by standing at room temperature, freezing, refrigeration, or heating. Moreover, the resulting coagulated product can have arbitrary physical properties, particularly strength, heat resistance, and water dissolution temperature, which can be adjusted by combining the raw materials used, and it retains the taste of other food materials mixed into it.

There are a wide variety of foods that can be contaminated, such as seaweed such as wakame, kelp, hijiki, and seaweed, shrimp, squid, and cutlet.
Fish such as tuna and salmon, fish roe such as cod roe, salmon roe, sea urchin, and herring roe, vegetables such as spinach, cabbage, carrot, and pumpkin, fruits such as orange, gray 1, apple, and pineapple, beef, and pork. , meat such as chicken and corned beef, processed foods such as cheese, jam, natto, mayonnaise, and miso, seasonings such as soy sauce and monosodium glutamate, sesame, perilla, plum, rakkyo, peanuts, almonds, mustard, pepper, curry, Examples include spices such as cocoa, coffee, and chocolate, and spices.

When mixing these food materials, the food materials may be mixed as they are, may be mixed after being prepared to a certain particle size or shape, or the food materials may be mixed in a paste form. The mixing ratio of other food materials to the natural polysaccharide/polyhydric alcohol composition cannot be specified because it varies depending on the food material and composition, but in short, it is easy to form a sheet and the molded food is easy to handle. It is preferable that the ratio is such that the texture of the composition is not felt.

The mixed paste obtained in this way is processed by a known method such as a wet casting method, a freeze-drying method, an extrusion molding method, etc. to a
A coagulated body having an arbitrary thickness of μ is obtained, and a sheet-shaped food product is obtained.

[Effect]

Natural gums have a complex structure with various reactive groups and side chains, so they react in a system where many hydroxyl groups are present in high concentration, forming complex matrix noxes, and when proteins are involved. It is thought that the reaction is synergistically promoted to form a more complex compound. By adding water here, the three-dimensional structure further develops, irreversibly forming a heat-resistant coagulation, and a unique gel-like material is formed.

Such a gel-like material has a property that it can be easily formed into a sheet even when mixed with a large amount of other food materials, and various foods can be formed into a sheet.

〔Example〕

(1) Production of natural saccharide/hydric alcohol mixture 60 parts by weight of ginane, 20 parts by weight of alginic acid, 10 parts by weight of locust bean gum, and 10 parts by weight of glucomannan were kneaded, and 30 parts by weight of glycerin was added and mixed well. A moist powdery natural polysaccharide/polyhydric alcohol composition (A) was obtained.

As a natural polyIJi/sugar alcohol composition, 35 parts by weight of sodium alginate, 35 parts by weight of carrageenan, 30 parts by weight of collagen, 70 parts by weight of sorbitol,
% aqueous solution to obtain a moist powdery natural polysaccharide/sugar alcohol composition CB).

As a natural polysaccharide/monosaccharide composition, carrageenan 30 parts xanthan gum 30 parts glucomannan 20 parts tamarind polysaccharide 20 parts by weight 80 parts by weight of glucose
% aqueous solution to obtain a powdered natural polysaccharide/monosaccharide composition (C).

As a natural polysaccharide/trisaccharide composition, garraginan 25 parts by weight xanthan gum 25 parts by weight glucomannan
20 parts by weight pullulan
10 parts by weight of 20M polypeptide (soybean protein decomposition product) was kneaded with 25 parts by weight of a 70% maltose aqueous solution to obtain a powdered natural polysaccharide/trisaccharide composition (D).

(2) U of 0-5 sheet Various foods were mixed in the aqueous solution of the natural protein/polyhydric alcohol compositions (A1) to CD) obtained in (1) at the blending ratio shown in Table 1, and a film was formed. Various sheet foods were obtained.

(3) Example 1 The outer periphery of the cutlet of Experiment No. 7.8.9 was covered using cod roe and sea urchin sheets. Separately, each sheet was rolled out into a bamboo blind roll, and sushi was made in the usual manner. In all cases, it blended well with rice, did not stick to the hands when held, and did not affect the texture of the composition, providing only the texture of the food itself.

Example 2 The chocolate sheet of Experiment No. 16 was placed on top of a sponge cake, and various decorations such as cream were made on top of it.

In addition, the ume sheets of Experiment No. 23 were alternately sandwiched between the yoki to obtain yoyu with a delicate texture.

Example 3 Aonori sheets from Experiment No. 4, shrimp sheets from Experiment No. 5, shiso sheets from Experiment No. 22, etc. were chopped into small pieces and used as ingredients for furikake and ochazuke.

Example 4 Sheets of seaweed, spinach, beef, etc. from experiment number 1.10.14 were cut into appropriate sizes and used as ingredients for soba, udon, ramen, etc. By adjusting the blending ratio of the food material and the composition, it was possible to obtain an ingredient with a desired texture without making the composition taste like food.

Example 5 Various sheets of salmon, cod roe, corned beef, cheese, spinach, etc. were cut into desired sizes and used by sandwiching them between bread and sandwiches.

Example 6 Meat, vegetables, fruits, etc. were chopped and mixed, or they were wrapped in a cheese sheet in Experiment No. 17, a miso sheet in Experiment No. 21, or a sheet containing no food materials and fried. Because it is heat resistant, fried foods with a variety of textures can be made without the contents scattering.

Example 7 Paste-like and powder-like foods were wrapped and frozen using the sheet of the present invention. Upon use, the sheet of the present invention could be eaten as is without the need to separate it. However, it is necessary to consider the combination of the packaged food and the food material of the sheet-like food of the present invention.

Example 8 The slightly thicker sheet of Experiment No. 7 was sufficiently dried and used as a snack food. Alternatively, the sheet itself may be fried as is.

Example 9 A sheet with a pattern was prepared by blending food coloring, and the sheet was blended with dishes or snack foods to bring about an appetite-stimulating effect. In this case, favorable results were obtained for orange and apple sheets in Experiment No. 12.13.

Example 10 Foods to be temporarily stored are packaged using the wakame sheet of Experiment No. 1. When needed, the sheet could be used as a food without having to separate it.

〔effect〕

The sheet-shaped food according to the present invention is thin, heat resistant, and water resistant, and can be mixed with a large amount of other foods and formed into a film, and since the film itself has almost no taste, it does not reduce the taste of the mixed food. It has become possible to make films for all kinds of foods without any problems.

Table 1 (Part 1)

Claims (2)

[Claims] (1) A system consisting of at least one selected from polyhydric alcohols, sugar alcohols, monosaccharides, disaccharides, and oligosaccharides, including carrageenan, alginic acid, derivatives thereof, agar, locust bean gum, guar gum, and tamarind seed polysaccharides. A natural polysaccharide/polyhydric alcohol composition is formed by uniformly kneading at least one natural polysaccharide selected from saccharides, pectin, xanthan gum, glucomannan, chitin, pullulan, and cyclodextrin; A sheet food product made by mixing other food materials into an aqueous solution, shaping it into a sheet, and drying it. (2) A system consisting of at least one selected from polyhydric alcohols, sugar alcohols, monosaccharides, disaccharides, and oligosaccharides, including carrageenan, alginic acid, its derivatives, agar, locust bean gum, guar gum, and tamarind seed polysaccharides. A natural polysaccharide/polyhydric alcohol composition is prepared by uniformly kneading at least one natural polysaccharide selected from saccharides, pectin, xanthan gum, glucomannan, chitin, pullulan, and cyclodextrin with protein or protein degradation products. and mixing other food materials into the aqueous solution of the composition,
A sheet food product that is formed into a sheet and dried.