TW201404311A - Spherical gel and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a spherical gel and a manufacturing method thereof, in which the spherical gel full of stiffness and viscosity is provided with excellent mouth feelings and capable of maintaining a certain shape. More specifically, the present invention relates to a manufacturing method for a spherical gel and the spherical gel using the same, in which the manufacturing method includes the step of: dripping a dispersion liquid which contains β-1,3-glucan with heating coagulation and multivalence metal salts and has viscosity of 130~3600 mPa s into a gelling agent that is reacted with multivalence metal ions for gelation and a solution that has a temperature greater than a thermally irreversible coagulating temperature of the β-1,3-glucan with heating coagulation.

Description

Spherical gel and method of producing the same

The present invention relates to a spherical gel having an excellent food texture and capable of stably maintaining a shape and a method for producing the same.

Fish eggs such as squid eggs, salted cod roe, caviar, and cassava powder pearls contained in pearl milk tea are favored by a spherical shape and a texture, and are used in various foods. Further, foods which imitate granular gels such as artificial salmon eggs are widely used.

Various methods for preparing granular gels using various gelling agents have been reported. For example, JP-A-55-99177 (Patent Document 1) discloses a granular gel prepared by adding sodium alginate to a calcium chloride solution, and is described as a method of use thereof. There are artificial salmon eggs. However, in this method, the texture is determined by the nature of calcium alginate, and the granular gel does not have a viscosity and is a crispy texture.

In the method for preparing a granular gel, a method for producing a granular gel, which is to react with a polyvalent metal ion, is reported in Japanese Laid-Open Patent Publication No. Hei 8-80166 (Patent Document 2). The gel-forming polysaccharide aqueous solution is added dropwise to an aqueous solution containing thermosetting β-1,3-glucan and a polyvalent metal salt, followed by heating. However, the obtained granulated gel is in a state in which two kinds of gelling agents are mainly mixed, for example, a mixture of a delamalin and another gelling agent, compared with the case of the carbaryl alone. The gel strength indicated by the breaking load (maximum load) is lowered, and the viscosity of the gel indicated by the fracture deformation rate is lowered.

In addition, various methods for producing jelly foods have been reported. For example, it is reported that a solution containing a salt and a gelling agent and a solution containing other salts and a gelling agent are catalyzed in Japanese Patent Laid-Open Publication No. SHO63-230041 (Patent Document 3). A method in which a jelly having a different type of gel is mixed is prepared by causing a reaction to be gelled in a solution of different kinds.

Japanese Laid-Open Patent Publication No. Hei 9-275915 (Patent Document 4) discloses a method for producing a jelly food in which different types of jelly are mixed, and is characterized in that the content is cured by heating and calcium ions. The medium-unsolidified gelling agent and the dispersion of the calcium compound are catalyzed with a solution containing a gelling agent solidified in calcium ions, followed by heating.

However, the above-mentioned method for producing a jelly food is to compensate for the low stability of the granular gel by allowing the granular gel to exist in other jelly, so that it is difficult to separately take out the granular jelly.

As described above, the granular gel is widely used in various applications such as food texture and aesthetics in the food field. However, it is considered that in consideration of effective food texture and aesthetic appearance, a gel having excellent texture and viscosity and capable of stably maintaining a shape and a simple and rapid production method thereof are still required.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 55-99177

[Patent Document 2] Japanese Patent Laid-Open No. Hei 8-80166

[Patent Document 3] Japanese Patent Laid-Open Publication No. SHO 63-230041

[Patent Document 4] Japanese Patent Laid-Open No. Hei 9-275915

An object of the present invention is to provide a spherical gel having excellent texture and viscosity and having a stable shape and a method for producing the same.

According to the present invention, the following invention is provided.

(1) A method for producing a spherical gel comprising comprising a heat-coagulating β-1,3-glucan and a polyvalent metal salt, and having a viscosity of 130 to 3600 mPa. a dispersion of s is added to a gelling agent containing a reaction with a polyvalent metal ion to be gelated, and is a solution which heats the temperature of the solid irreversible solidification temperature of the coagulated β-1,3-glucan in.

(2) The method according to (1), wherein the heat-solidifying β-1,3-glucan is a Cardland polysaccharide.

(3) The method according to (1) or (2), wherein the gelling agent is alginate, low methoxy pectin or gellan gum.

(4) The method according to any one of (1) to (3) wherein the polyvalent metal ion is a calcium ion, an iron ion or a magnesium ion.

(5) A globular gel obtained by the method of any one of (1) to (4).

(6) A spherical gel substantially comprising heat-curable β-1,3-glucan.

According to the present invention, it is possible to easily and rapidly produce a spherical gel having an excellent texture and a shape which can maintain a stable texture by hardness and viscosity in one step. It can be advantageously used in industrial production. Further, the spherical gel of the present invention and the production method can be advantageously used for food sensation and aesthetic imparting or industrial production in the food field.

One of the characteristics of the method for producing the spherical gel of the present invention is that it contains heat-coagulating β-1,3-glucan and a polyvalent metal salt, and has a viscosity of 130 to 3600 mPa. The dispersion of s (hereinafter also referred to as "A liquid") is added dropwise to a gelling agent containing a gelation reaction with a polyvalent metal ion and is a heat of heat-setting β-1,3-glucan A solution of a temperature above the irreversible solidification temperature (hereinafter also referred to as "B liquid").

The liquid A of the present invention can be obtained by dispersing heat-curable β-1,3-glucan and a polyvalent metal salt in a solvent by a known method.

Moreover, the viscosity of liquid A is prepared to be 130~3600 mPa. s. The viscosity of the liquid A is advantageous in terms of ensuring the fluidity of the liquid A and stably producing the spherical gel. Moreover, the viscosity of the liquid A is preferably 150~3600 mPa. s, more preferably 150~2600 mPa. s. The viscosity is particularly preferred in terms of imparting a texture or a spherical shape having hardness and viscosity to the gel.

The viscosity of the liquid A can be determined, for example, by the method described in the following first embodiment.

The viscosity of the liquid A can be appropriately adjusted by a known technique. As such a method, for example, a high viscosity method in which heat-solidified β-1,3-glucan is dispersed and then cooled is cooled (refer to: developer and application of food hydrophilic colloid, Xi Chengsheng); The coagulated β-1,3-glucan is swelled or dissolved in a base to carry out a high-viscosity alkali expansion/dissolution method; and a starch or the like is added to the heat-solidified β-1,3-glucan to impart viscosity The method and the like, but is preferably an alkali expansion/dissolution method.

Further, the heat-solidified β-1,3-glucan system uses D-glucose as a structural sugar. A polysaccharide having a β-1,3-glucoside combination and having heat coagulation property. The origin of the heat-solidifying β-1,3-glucan is not particularly limited as long as it is a microorganism, an animal, a plant or the like. Examples of the heat-solidifying β-1,3-glucan include Cardland polysaccharide, chlorella, sterol, and the like, and a Cardland polysaccharide is preferable.

The amount of the heat-solidifying β-1,3-glucan in the liquid A is not particularly limited. However, considering the fluidity of the liquid A, it is preferably 0.1 to 8 parts by weight, more preferably 100 parts by weight of the liquid A. It is 0.5 to 5 parts by weight.

An edible salt can be preferably used as the polyvalent metal salt in the liquid A. Further, examples of the polyvalent metal salt include Group IIa (alkaline earth metal) (for example, calcium), Group VIII (for example, iron, etc.), Group Ib (for example, copper, etc.), Group IIb (for example, zinc, etc.) of the periodic table. A salt of a metal and an acid such as Group IIIa (aluminum or the like), but is preferably a calcium salt.

Further, the acid forming the polyvalent metal salt is not particularly limited, and examples thereof include inorganic acids (for example, hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, etc.) and organic acids (for example, acetic acid, lactic acid, gluconic acid, and thioglycolic acid). , ascorbic acid, etc.).

More specifically, the salt of calcium and acid may, for example, be a salt of a mineral acid such as calcium chloride, calcium hydroxide, calcium oxide, calcium sulfate, calcium nitrate or calcium phosphate, calcium acetate, calcium lactate or gluconic acid. a salt of an organic acid such as calcium, calcium thioglycolate or calcium ascorbate, preferably calcium chloride, calcium hydroxide, calcium oxide or calcium lactate, more preferably calcium chloride or calcium lactate, more preferably Calcium lactate.

The amount of the polyvalent metal salt in the liquid A can be set by condensing the gelling agent in the liquid B. The gelation is not particularly limited, and those skilled in the art can appropriately determine it. Specifically, the amount of the polyvalent metal salt can be appropriately selected, for example, in the range of 0.1 to 5 parts by weight, preferably 0.3 to 3 parts by weight, per 100 parts by weight of the A liquid, based on the polyvalent metal. This amount is especially preferred in the case where calcium lactate is used.

The solvent in the liquid A is not particularly limited as long as it can disperse the β-1,3-glucan and the polyvalent metal salt, and is preferably an aqueous medium, more preferably water or an aqueous alcohol solution (for example, containing about 0.1~) 10 v/v% alcohol water), and more preferably water.

Further, in order to maintain the A liquid in a preferable viscosity range, a person skilled in the art can appropriately determine the temperature of the A liquid. The temperature of the liquid A is preferably such that the solidification temperature (gelation temperature) of the heat-solidifying β-1,3-glucan is not reached, and the viscosity of the liquid A is maintained at a temperature within the above numerical range. More specifically, the temperature of the liquid A is preferably less than 80 °C. More preferably 50~60 °C. This temperature is particularly preferable in the case where the heat-curable β-1,3-glucan is a delayl polysaccharide.

The pH of the liquid A can be appropriately determined by the practitioner of the technical field in consideration of the type and nature of the heat-solidifying β-1,3-glucan. Specifically, the pH of the liquid A is preferably 11 or less, preferably 1.0 to pH 11.0. The preferred pH value is advantageous in that the heat-solidifying β-1,3-glucan is a carbaryl polysaccharide, and is effectively dispersed in a solvent without dissolving the delamic polysaccharide.

Further, the liquid B of the present invention can be dispersed in a solvent by a gelation agent which reacts with a polyvalent metal ion by a usual method, and becomes a heat-solidifying β-1,3- in the liquid A. The heat of the glucan is irreversibly solidified (gelled) at a temperature above the temperature.

Specifically, the temperature of the liquid B is preferably 80 ° C or higher, and more preferably 80 to 150 ° C. This temperature is particularly advantageous in forming a gel when the heat-curable β-1,3-glucan is a delanthanide.

The gelling agent in the B solution is not particularly limited as long as it is gelled by reaction with a polyvalent metal ion, but is preferably a polysaccharide, more preferably alginic acid, low methoxy pectin, gellan gum or The salt or the like is further preferably alginic acid or a salt thereof, further preferably an alkali metal alginate, and more preferably sodium alginate or potassium alginate.

The amount of the gelling agent in the liquid B is not particularly limited, but is, for example, 0.01 to 5 parts by weight, preferably 0.1 to 2 parts by weight, per 100 parts by weight of the liquid B.

The solvent and pH used in the solution B are not particularly limited, and may be the same as the solution A.

In addition to the above, the A liquid and the B liquid may contain an appropriate additive within a range not inhibiting the formation of the spherical gel of the present invention. The additive is not particularly limited, and examples thereof include a flavor, a coloring matter, a fruit juice, an extract, a seasoning, and a pH adjuster.

Further, the method of adding the A droplets to the liquid B is not particularly limited, and can be carried out continuously or intermittently using a known apparatus such as a porous plate or a nozzle. Further, when the liquid A is added dropwise, the diameter, the shape, the dropping amount of the liquid A, the dropping rate, the viscosity, the specific gravity, and the like of a known apparatus such as a perforated plate or a nozzle can be appropriately adjusted, and thus the practitioner can be employed in the technical field. The shape or size of the spherical gel is appropriately adjusted. Further, in the case where the liquid A is continuously injected into the liquid B from a nozzle or the like, a gel such as a noodle-like gel or a shark fin slice may be prepared, and the present invention also encompasses the aspect.

Further, when the liquid A is added dropwise, the liquid B can be allowed to stand still or stirred.

Further, the temperature of the liquid B after the dropwise addition of the liquid A is not particularly limited. However, in consideration of the stable production of the spherical gel, it is preferable to maintain the heat of the heat-solidifying β-1,3-glucan. Irreversible solidification (gelation) temperature or higher. The holding time of this temperature is preferably 10 minutes or more.

According to the production method of the present invention as described above, the spherical gel may have a core mainly composed of heat-curable β-1,3-glucan, and a polyvalent metal salt and a gelling agent as needed. The reactants are provided as a gel of the membrane outside the main component. The globular gel can be obtained in a state in which the adhesion characteristic of β-1,3-glucan is lowered, and the contact which is usually produced in the production of a β-1,3-glucan gel is prevented. It is advantageous in terms of causing polymerization to maintain a stable shape.

Further, the spherical gel of the present invention can be suitably adjusted by a practitioner in the technical field to adjust the polyvalent metal salt concentration of the liquid A, the gelling agent concentration of the liquid B, the reaction time, and the like. The spherical gel of the outer membrane is peeled off or even the spherical gel without the outer membrane. Further, the outer film may be removed by immersing the spherical gel in an aqueous alkaline solution such as sodium carbonate, and this aspect is also included in the present invention.

Further, according to one of the aspects, the spherical gel substantially contains heat-curable β-1,3-glucan. Here, "substantially containing heat-solidifying β-1,3-glucan" means that it may contain heat-solidifying β-1,3 which is mixed with the manufacturing process and the use step of the spherical gel. The other components different from the dextran, specifically, the content of the heat-solidifying β-1,3-glucan is preferably 0.5% by weight or more, more preferably 0.8% by weight based on the entire globular gel. % The above is further preferably 1% by weight or more.

Further, the size of the spherical gel is not particularly limited, but is preferably 2 to 20 mm, more preferably 3 to 15 mm, and still more preferably 3 to 10 mm. This size is particularly advantageous when the spherical gel is used as a food.

Further, as described above, the spherical gel of the present invention can achieve a texture with hardness and viscosity.

When the maximum load (gel strength) is used to indicate the hardness of the spherical gel, the maximum load is 20 ° C in the container, and the maximum load is preferably 0.3 to 3.0 N.

Further, when the viscous deformation rate is used to indicate the viscosity of the spherical gel, the fracture deformation ratio is preferably 65% or more when the temperature in the container is 20 °C.

Further, the maximum load and the fracture deformation ratio can be determined by the method of (2) of Example 1 of the present specification (measured using a creep meter RE2-3300S manufactured by Sanpower Co., Ltd.) Measurement conditions: Plunger: Cylindrical type with a diameter of 3 mm and a height of 22 mm, maximum deformation rate: 98%, measuring speed: 0.5 mm/sec).

Further, the spherical gel of the present invention can provide excellent high temperature retort resistance and freeze resistance.

For example, in the case of a distillation condition of 121 ° C F = 20, the maximum load of the spherical gel is preferably 100 to 300% of the maximum load before distillation sterilization.

Further, in the case of freezing at -20 ° C for 7 days and thawing, the maximum load of the spherical gel is preferably 100 to 600% of the maximum load of the spherical gel before freezing.

Moreover, the spherical gel of the present invention can be directly used as a food or as a food. Raw materials. The food of the present invention is not particularly limited, and examples thereof include fish eggs and eggs such as salmon eggs, tapioca pearl foods, spherical jelly foods, cold foods such as ice cream or frozen desserts, and the like.

[Examples]

Hereinafter, the present invention will be specifically described by way of examples, but the invention is not limited to the examples.

Example 1

(1)

The water and the kefran polysaccharide were sufficiently dispersed in a ratio shown by the mixing 1 of the a-1 liquid of Table 1, and 50 parts by weight of the a-1 liquid containing water and the delamic polysaccharide was obtained. Then, while stirring the a-1 liquid (300 rpm), a solution obtained by dissolving 0.5 parts by weight of trisodium phosphate in 25 parts by weight of water was added to the a-1 liquid. Then, while the obtained mixed solution was stirred (600 rpm) at 50 to 55 ° C, a solution obtained by dissolving 0.4 parts by weight of lactic acid in 3.6 parts by weight of water was added to the mixed solution. While the obtained mixture was maintained at 55 to 60 ° C and stirred (800 rpm), a solution obtained by dissolving 1 part by weight of calcium lactate in 19.5 parts by weight of water was added to the mixed solution. The mixture obtained by maintaining the obtained liquid at 55 to 60 ° C was stirred (800 rpm) to obtain a dispersion of Cardland polysaccharide and calcium ion (Liquid 1). In the same manner, the a-1 liquid was prepared in the same manner as in the case of the liquid A 2, except that the liquid A-2 was prepared in the same manner as in the liquid A1.

The viscosity of the liquid A to 6 was measured at the time of preparation of the liquid A to 6 (measuring equipment: Dongji Industry Viscometer TVB-10 rotor No. 23 (M4), 60 rpm, after 60 seconds) The value is measured). The results are shown in Table 1.

Then, 0.5 parts by weight of sodium alginate was added to 99.5 parts by weight of water, and the mixture was stirred (800 rpm) to dissolve, thereby obtaining a sodium alginate solution (hereinafter also referred to as "B liquid").

Then, the liquid A filled in the syringe was dropped into the liquid B at 95 ° C filled in the container at a rate of about 25 g/s. Thereafter, the solution B was kept at 95 ° C for 60 minutes, and a granular gel of 3 to 6 mm was produced. Then, the granular gel was separated from the liquid B, and cooled and washed with water to obtain a test product 1. In the same manner, the production of the test articles 2 to 6 was carried out using the liquids A 2 to 6.

The formability of the test article was judged as follows.

○: a spherical gel that can be formed into a spherical shape

△: Formable granular gel, but not spherical

×: Since the viscosity is high, it is impossible to drip, and thus the granular gel cannot be formed.

In addition, three evaluations were performed by a panel of inspectors who had received food test training for the test article. The results are shown in Table 1.

(2)

The spherical test piece 3 (hereinafter also referred to as "spherical gel A") of (1) was filled in a container for retort sterilization, sealed, and subjected to distillation sterilization at 121 ° C and F = 20 to obtain a warp. Distillation-sterilized globular gel A (hereinafter also referred to as "spherical gel B").

Further, the spherical gel A was filled in a suitable container and sealed. Then, the container was allowed to stand at -20 ° C for 7 days together with the spherical gel A. After 7 days, the container was subjected to flow hydrolysis at a water temperature of 20 ° C to obtain a freeze-treated spherical gel A (hereinafter also referred to as "spherical gel C").

Then, in order to compare the texture of the spherical gel A~C, the maximum load (gel strength) and the rate of fracture deformation (coagulation) were determined by the number of N==5~5 by the creep meter RE2-3300S manufactured by Shandian. The viscosity of the glue was measured (measurement temperature: 20 ° C, plunger: cylindrical shape with a diameter of 3 mm and a height of 22 mm, maximum deformation rate: 98%, measurement speed: 0.5 mm/sec).

Further, the texture of the spherical gels B and C was compared with the texture of the spherical gel A. The measurement results and the comparison results are shown in Table 2. As a result, even after retort sterilization and after freezing and thawing, it has a texture of hardness and viscosity.

Claims (6)

A method for producing a spherical gel, which comprises containing heat-coagulating β-1,3-glucan and a polyvalent metal salt, and having a viscosity of 130 to 3600 mPa. a dispersion of s is added to a solution containing a gelling agent which gels in reaction with a polyvalent metal ion and which is at a temperature above the heat irreversible solidification temperature of the heat-curable β-1,3-glucan in. The method of claim 1, wherein the heat-solidifying β-1,3-glucan is a Cardland polysaccharide. The method of claim 1 or 2, wherein the gelling agent is alginate, low methoxy pectin or gellan gum. The method of any one of claims 1 to 3, wherein the polyvalent metal ion is a calcium ion, an iron ion or a magnesium ion. A globular gel obtained by the method of any one of claims 1 to 4. A globular gel substantially comprising heat-curable β-1,3-glucan.