TWI514969B - Cellulose composition - Google Patents

Description

Cellulose composition

The present invention relates to a cellulose composition which can be easily dispersed in an aqueous medium having a high salt concentration, and which is excellent in a dispersion stabilizing effect of a non-emulsified oil. The present invention relates to a cellulose composition which is particularly preferably used in a concentrated soup, a seasoning juice or the like, which is added with oil at a high salt concentration.

Moreover, the present invention relates to a snack which is a biscuit, a cookie, a pretzel, a wafer, a cracker, a French shortbread, a round muffin and the like which have cereal flour as a main raw material; and the density is lower, It has a light texture and can reduce cracking or breakage during manufacturing and circulation. Further, the present invention relates to a snack having an improved crispiness. Further, the present invention relates to a snack having a good vertical angle (edge) of a product. In particular, the present invention is suitable for cookies having low density, soft and light texture, and requiring crispy cookies, biscuits, pretzels, and the like.

Further, the present invention relates to a sponge cake, a hurricane cake, a Nagasaki cake, a pancake, a doughnut, a cheese cake, and the like which are made of flour as a main raw material, and the ingredients can be uniformly baked after baking, regardless of the time of manufacture. Disperse, and thus have a good sense of food. In particular, the present invention is suitable for a pound cake, a sponge cake, a hurricane cake, and the like which contain a large amount of fruits and the like, and which are required to have a crispy feeling, a crispy feeling, a fluffy feeling, and the like.

Previously, the cellulose composite system of cellulose and hydrophilic glue formed cellulose colloid in an aqueous medium, and showed good suspension stability, so it can be widely used in foods and drinks, pharmaceuticals, cosmetics, paints, ceramics, resins, In the field of catalysts and other industrial supplies. The cellulose composite system is especially useful as a dispersion stabilizer for non-emulsified oils, a suspension stabilizer, Stabilizers such as viscosity-enhancing stabilizers, tissue-imparting agents, clouding agents, whiteness improvers, fluidity improvers, abrasives, dietary fibers, and oil substitutes.

In the food and beverage, in order to make the cellulose composite exhibit a dispersion stabilizing effect of the non-emulsified oil, the cellulose composite must be present in a state of being sufficiently dispersed. For example, in the case where the dispersed cellulose composite is measured by a laser diffraction/scattering particle size distribution meter, the average particle diameter is required to be 20 μm or less. However, if only the previous cellulose composite is put into an aqueous medium such as foods and drinks, the dispersion is not sufficient. Therefore, in the case where the cellulose composite is used for foods and drinks, it is necessary to use a dispersion treatment such as a high-pressure homogenizer or a high-speed mixer which can grind the cellulose composite by a strong shear force.

Therefore, it is desirable to have a cellulosic composite or a cellulose composition which is easily dispersed by low shear, as in the case of conventional propeller stirring, without special equipment for strong shearing as described above. Therefore, various studies have been conducted on a cellulose composite or a cellulose composition which is easily dispersed by low shear.

Patent Document 1 discloses an easily dispersible cellulose composite comprising three components of crystalline cellulose, water-soluble gum, and water-soluble saccharide.

Patent Document 2 discloses a water-dispersible composition obtainable by imparting mechanical shear to crystalline cellulose and starch.

In addition, cookies, biscuits, and pretzels are one type of snacks based on cereal flour, especially those that are softer and lighter in texture and crispy. However, the lighter texture of the snacks generally has a low density and hardness, so that there is a problem of loss of products such as cracks or breakage during manufacture and circulation. On the other hand, since the dessert having a dense internal structure is hard, it has the advantage of less loss of the product, but it cannot be a soft and light texture and has a crispy snack. Moreover, if the dough is heated after molding, there is a problem that the dough is collapsed by heating, so that the vertical angle (edge) is rounded, and the shape at the time of molding cannot be maintained.

Previously, the following studies were conducted on the quality improvement of snacks using cereal flour as a main raw material.

Patent Document 3 discloses a baked food and a method for producing the same, which is characterized in that the dough is adhered by mixing cellulose, water-expandable and water-soluble gum in a dough containing flour, a foaming component and water as essential ingredients. Sex, and in the case of mass production, the dough has a uniform weight, and the texture is improved, and the aging of the dough is suppressed.

Patent Document 4 discloses a stick-shaped puffed snack which is produced by blending powdered cellulose in a dough mainly composed of cereals, potatoes or beans, and then extruding it by using an extruder. Compressed.

Patent Document 5 discloses a stick-shaped baked snack prepared by blending powdered cellulose in a dough containing ungelatinized powder, cold-water gelatinized powder, saccharides, and fats and oils having no gluten forming ability, and Formed and baked.

Further, the sponge cake and the hurricane cake are one kind of baked food which can be obtained by flour, sugar, egg, and fat, and it is preferable to mix the dried fruit in the dough, immerse the fruit in the wine, and fresh. Fruit, and baked.

Conventionally, as a method of stabilizing a foodstuff, a method of increasing the viscosity of a dough by blending a tackifier such as a modified starch into a dough, and making the foodstuff difficult to precipitate at the time of baking is conventionally used.

Moreover, the following research was conducted on the improvement of the food texture of these baked goods.

Patent Document 6 discloses a baked food which is formulated in a dough which is flour, a foaming component, water as an essential component or a dough containing cereal flour and water as an essential component, and is formulated with a water-insoluble or water-swellable carboxymethyl group. Cellulose and fine cellulose improve the adhesion of the dough, and in mass production, the dough has a uniform weight, shape (non-food) and improved food texture.

Patent Document 7 discloses a case where the bread obtained by mixing the dough of the fine cellulose-based raw material is rich in dietary fiber and has a texture which is not inferior to ordinary bread.

Patent Document 8 discloses a case where a Nagasaki cake having a fine particle cellulose-based raw material is prepared, and a volume reduction after baking is small, an excellent food texture, and long-term storage stability are high.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2008-113572

[Patent Document 2] International Publication No. 2011/087784

[Patent Document 3] Japanese Patent Laid-Open No. 62-22537

[Patent Document 4] Japanese Patent Laid-Open Publication No. 2003-18970

[Patent Document 5] Japanese Patent Laid-Open Publication No. 2003-284501

[Patent Document 6] Japanese Patent Laid-Open No. Hei 10-262541

[Patent Document 7] Japanese Patent Laid-Open No. Hei 5-95754

[Patent Document 8] Japanese Patent Laid-Open No. Hei 7-135888

In the cellulose composite of Patent Document 1, since the dispersion-stable effect of the non-emulsified oil is low, it is necessary to use it in a large amount when it is used for foods and drinks. As a result, there is a problem that the food texture (taste) of these foods and drinks is increased. Further, since the dispersibility is lowered in the high salt concentration, there is a problem in that the dispersion-stable effect of the non-emulsified oil is not sufficiently exhibited.

The cellulose composite system of Patent Document 2 requires a special apparatus such as a high-speed agitator for dispersion treatment in order to be used for foods because of low dispersibility. Further, similarly to the cellulose composite of Patent Document 1, since the dispersibility is lowered in the high salt concentration, the dispersion stability effect of the non-emulsified oil is low in an aqueous medium containing a high salt concentration of oil and water. Therefore, there is a problem in that it is necessary to use it in a large amount when it is used for foods and drinks, and the food texture (taste) of such foods and drinks is becoming heavier.

Accordingly, it is an object of the present invention to provide a cellulose composition having the following properties Things. That is, it can be easily dispersed in an aqueous medium having a high salt concentration, and particularly in a food or drink containing a large amount of oil, the non-emulsified oil has a high dispersion stabilizing effect. Further, in the aqueous medium containing the insoluble component, the suspension stabilizing effect of suppressing precipitation or aggregation of the insoluble component is high. Moreover, for foods and drinks containing more oil, the shape retention effect of maintaining the shape of the food and drink is high.

Here, the definition of dispersion stability of the non-emulsified oil in the specification of the present application will be described. The "dispersion stabilization of the non-emulsified oil" means that when the oil is dispersed in the aqueous medium, the emulsifier is not used (even if no micelles are formed), and the oil does not separate and aggregate in the aqueous medium to exhibit a uniform appearance.

Further, the dough composition of Patent Document 3 is only an example of bread, and does not disclose a snack having a low density and a light texture as in the present invention. For example, even if a snack is produced by the composition disclosed in the patent document, since the amount of flour is large, it becomes a sticky texture, and it is impossible to produce a low-density, light-weight texture and crispness as in the present invention. A snack of food. Further, the purpose of this document is to improve the aggregation of the dough in the forming step, which is different from the present invention for the purpose of reducing the loss of the product of the lighter snack.

According to the method of Patent Document 4, it is possible to make it difficult to break by adding cellulose to a low-density snack, as in the case of a puffed snack. However, in the method of this document, a special device of the extruder is required, and the conditions of temperature and pressure are limited. Moreover, there is a problem that it is impossible to freely determine the form and the sense of food.

According to the method of Patent Document 5, by using an ungelatinized powder which does not have gluten-forming ability, the hardness of the stick-shaped baked confectionery is increased, thereby making a crispy food-taste snack, thereby reducing The break or break of the snack. However, as shown in this document, if an ungelatinized powder which does not have gluten forming ability is used, it is not possible to produce a snack having a low density and a soft texture as in the present invention.

An object of the present invention is to provide a snack which is a biscuit, a cookie, a pretzel, a wafer, a cracker, a French shortbread, a round muffin and the like which have a cereal powder as a main raw material; On the one hand, the density is low and the light texture can be maintained. On the one hand, the breakage or breakage during manufacture or circulation can be reduced, the crispiness is improved, and the vertical angle (edge) of the product is good.

Further, regarding the stabilization of the food material, it is possible to reliably prevent the precipitation of the food material by blending the modified starch such as cassava gelatinized starch into the dough. However, in order to uniformly disperse the ingredients, it is necessary to mix a large amount of modified starch. As a result, there is a problem that the taste of the cake after baking is deteriorated, and the original crispness, crispness, and fluffiness of the cake are impaired. Feelings and other food sensations.

Further, in the documents of Patent Documents 6 to 8, the uniformity and texture of the dough itself can be improved by adding a specific cellulose-based raw material to the dough. However, in these documents, there is no description about the formulation of the ingredients and the method of achieving uniformity thereof.

Accordingly, it is an object of the present invention to provide a baked food comprising a specific amount of fruit and the like having a relatively large specific gravity, and combining it with cellulose at a specific ratio, and blending it into the dough, whereby the ingredients are manufactured regardless of the time of manufacture. It can be evenly dispersed after baking, and has a good feeling of crispy, crispy, fluffy and the like.

The present inventors have found that a cellulose composition having a specific storage modulus and a cellulose composition having a specific storage modulus at a specific mass ratio is excellent in dispersibility in an aqueous medium having a high salt concentration, and is not an emulsified type. The oil has excellent dispersion stability. Further, it was found that the suspension stabilizing effect and the conformal effect are excellent, and the present invention has been completed.

Further, the inventors of the present invention have found that a specific snack can be provided by blending the above-mentioned specific cellulose composition with a flour as a main raw material, in a state in which the density is low and the food texture is kept light. The invention reduces the breakage or breakage during manufacture and circulation, and the crunchiness is improved, and the vertical angle (edge) of the product is good; thus the present invention has been completed.

Further, the present inventors have found that a baked food having a specific gravity such as a specific amount of fruit can be obtained and combined with a specific cellulose composition at a specific ratio to be blended into the dough. This food can be evenly dispersed after baking, regardless of the time of manufacture, and has a good taste such as crispy, crispy and fluffy. Sense; thus completing the present invention.

That is, the constitution of the present invention is as follows.

(1) A cellulose composition comprising cellulose, a water-soluble polysaccharide, and a modified starch; and dispersed in a 5% by mass aqueous sodium chloride solution at a concentration of 0.01% by mass, after two minutes of super After the sonication, a laser diffraction/scattering particle size distribution meter was used to have a particle size distribution of a composition having a composition of 1 μm or less of 6% or more in a volume frequency histogram measured by a refractive index of 1.04.

(2) The cellulose composition according to (1), wherein the cellulose and the water-soluble polysaccharide are those in which a cellulose composite is formed in advance, and a storage elastic modulus (G') of the 1% by mass aqueous dispersion is 0.1 Pa or more.

(3) The cellulose composition according to (1) or (2), wherein the mass ratio of the cellulose composite to the modified starch is from 5/95 to 90/10.

(4) The cellulose composition according to any one of (1) to (3), wherein the modified starch is at least one selected from the group consisting of acetylated adipic acid crosslinked starch, Acetylated starch, acetylated phosphate crosslinked starch, sodium starch octenyl succinate, starch acetate, acidified starch, hydroxyalkylated phosphate crosslinked starch, hydroxyalkylated starch, phosphoric acid crosslinked starch, phosphorylated The modified starch of at least one of starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, sodium starch glycolate and sodium starch phosphate is subjected to alpha processing, partially alpha-processed, and not subjected to α Chemical processor; and the formation of alpha starch

(5) The cellulose composition according to any one of (1) to (4) wherein the modified starch is selected from the group consisting of hydroxypropylated starch, hydroxypropylated phosphate crosslinked starch, and phosphoric acid crosslinked alpha-starch And one or more of the gelatinized starch.

(6) The cellulose composition according to any one of (1) to (5), wherein a mass ratio of the cellulose to the water-soluble polysaccharide in the cellulose composite is from 99/1 to 50/50.

(7) The cellulose composition according to any one of (1) to (6) wherein the water-soluble polysaccharide is selected from the group consisting of Sanxian gum, gellan gum, karaya gum, sodium carboxymethylcellulose, and ocean. Pre-seed At least one of the seed gums.

(8) The cellulose composition according to any one of (1) to (7), which comprises 40% by mass or more of the above cellulose composite.

(9) The cellulose composition according to any one of (1) to (8), which further comprises a hydrophilic substance in an amount of from 1 to 59% by mass in addition to the cellulose composite and the modified starch.

(10) The cellulose composition according to any one of (1) to (9), which is obtained by a method comprising the steps of dispersing a cellulose composite and a modified starch in an aqueous medium to form a dispersion a step of liquefying; a step of homogenizing the dispersion; and a step of drying the homogenized dispersion.

(11) A method for producing a cellulose composition according to any one of (1) to (9), comprising the steps of dispersing a cellulose composite and a modified starch in an aqueous medium to form a dispersion. a step of homogenizing the dispersion; and a step of drying the homogenized dispersion.

(12) An aqueous food or drink containing 0.1% by mass or more of the cellulose composition according to any one of (1) to (10); and a salt concentration of 0.1% by mass or more, and 50 ° C to 25 ° C The ratio of loss tangent (tan δ) is 1 or more.

(13) An aqueous food or drink comprising 0.1% by mass or more of cellulose; and a salt concentration of 0.1% by mass or more; and a ratio of loss tangent (tan δ) at 50 ° C to 25 ° C is 1 or more.

(14) An aqueous food or drink containing 0.1% by mass or more of the cellulose composition according to any one of (1) to (10), and having a concentration of sodium chloride and/or potassium chloride of 1% by mass or more, and It contains 1% by mass or more of oil.

(15) A snack comprising corn flour, a saccharide, a fat or oil, and a cellulose composition according to any one of (1) to (10), which is 0.01% by mass or more; and a density of 0.30 to 1.00 g/cm ³ , and a maximum load of 0.3~5 kgf.

(16) A baked food obtained from a raw material containing flour, sugar, and fat; and comprising a short diameter of 0.5 mm or more, a long diameter/short diameter ratio of 1.0 to 5.0, and a specific gravity of 1.0 g/mL. The above-mentioned foodstuff is 1% by mass or more, and further contains 0.1% by mass or more of the cellulose composition according to any one of (1) to (10).

According to the present invention, it is possible to provide a cellulose composition which is easily dispersed in an aqueous medium having a high salt concentration and which is excellent in dispersion stability of a non-emulsified oil in a food containing a large amount of oil. Further, in the aqueous medium containing the insoluble component, the cellulose composition of the present invention is excellent in the suspension stabilizing effect of the food material and the like, and can impart shape retaining property to the semi-solid food containing a large amount of oil.

When the cellulose composition of the present invention is used in a high-salt concentration of a concentrated soup, a seasoning juice, or the like, and added to an oily liquid food, it is excellent in dispersion stability of oil, and when it is used for mayonnaise In the case of such semi-solid shaped foods, it is possible to provide excellent shape retention. Further, since the dispersion of the non-emulsified oil can be stabilized by adding the cellulose composition of the present invention at a low concentration, the food added thereto can provide an excellent flavor of the oil and a light food feeling.

Further, as a more preferable aspect of the present invention, it is possible to provide cereal flour as a main raw material, which has a low density and maintains a light food sensation, a reduction in cracking or breakage at the time of production or circulation, an increase in crispiness, and an elevation of the product (edge ) Good snacks.

Further, according to the present invention, it is possible to provide a baked food comprising a specific amount of fruit and the like having a large specific gravity, and the foodstuff is not uniformly dispersed after baking due to variations in the production, and thus has a crispy feeling and a refreshing feeling. A good sense of food such as fluffyness.

The invention will be specifically described below.

<Cellulose Composition>

The cellulose composition of the present invention comprises cellulose and a water-soluble polysaccharide, and comprises 1 substance. The water content of the aqueous dispersion has a storage elastic modulus (G') of 0.1 Pa or more and a modified cellulose, and the mass ratio of the cellulose composite to the modified starch is 5/95 to 90. A combination of /10 ranges. The quality of the cellulose composite and the modified starch is preferably in the range of 5/95 to 80/20. The dispersion stability, suspension stability, and shape retention of a sufficient level of oil can be obtained by the mass ratio of the cellulose composite to the modified starch being in the range of 5/95 or more. Further, the mass ratio of the cellulose composite to the modified starch is in the range of 90/10 or less, and the dispersibility in the aqueous medium having a high salt concentration becomes good. That is, not only the cellulose and the modified starch which have not been composited are combined, but the polysaccharide is combined as needed, and a cellulose composition containing the cellulose composite and the modified starch in a specific ratio is prepared, thereby achieving the above-mentioned first The effect required. When the mass ratio of the cellulose composite to the modified starch is in the range of 80/20 or less (and 5/95 or more), more excellent effects can be obtained in all of the above aspects.

The cellulose composition of the present invention can be easily dispersed in an aqueous medium having a high salt concentration by including a cellulose composite and a modified starch in a specific ratio. Since the mass ratio differs depending on the preferred range of the modified starch to be used, it will be described in detail in the following <modified starch>.

<Dispersibility of Cellulose Composition>

The cellulose composition of the present invention is easily dispersed in an aqueous medium having a high salt concentration, and is excellent in dispersion stability of oil. In order to achieve the dispersibility, the cellulose composition of the present invention is obtained by dispersing the cellulose composition in a 5 mass% sodium chloride aqueous solution at a concentration of 0.01% by mass, and after ultrasonic treatment for two minutes, In the particle size distribution (volume histogram of a refractive index of 1.04) measured by a laser diffraction/scattering particle size distribution meter, it is necessary to detect a component of 1 μm or less or less of 6% or more. In the present invention, the amount of the component of 1 μm or less (the volume frequency histogram of the refractive index of 1.04) measured as the above is referred to as the particle component amount (BS amount).

The method for measuring the amount of BS is as follows. First, weigh the cellulose group of the present invention. The compound was dispersed in a 5 mass% sodium chloride aqueous solution at a concentration of 0.01% by mass. Then, the dispersion of the cellulose composition is placed in a laser diffraction/scattering particle size distribution meter (manufactured by Horiba, Ltd., trade name "LA-910", flow cell), and two The ultrasonic treatment was performed in minutes, and the particle size distribution was measured at a refractive index of 1.04. Here, in the obtained volume frequency histogram, the ratio of the particles of 1 μm or less which is occupied as a whole (percentage of the entire volume frequency) is calculated, thereby measuring the amount of the BS.

When the amount of the BS is 6% or more, the dispersibility of the cellulose composition becomes good, and the dispersion stability of the non-emulsified oil becomes high. The larger the amount of BS, the higher the function of the cellulose composition, and thus it is preferred. The preferred range is 7% or more, more preferably 10% or more, and particularly preferably 12% or more. The upper limit is not particularly limited, but is preferably 99% or less as a preferred range.

<Content of Cellulose Composite in Cellulose Composition>

The content of the cellulose composite in the cellulose composition of the present invention is not particularly limited, but is preferably 5% by mass or more based on the total amount of the composition. In the cellulose composition, the higher the content of the cellulose composite, the more excellent the physical properties such as dispersion stability, suspension stability, and shape retention of the oil. It is more preferably 10% by mass or more, further preferably 20% by mass or more, further preferably 30% by mass or more, particularly preferably 40% by mass or more, and most preferably 45% by mass or more. The upper limit is not particularly set. However, if the content of the cellulose composite becomes high, the content of the relatively modified starch becomes low, and the dispersibility of the cellulose composition is lowered. Therefore, the upper limit is preferably 90% by mass or less, and more preferably 80% by mass or less.

<Cellulose Complex>

The cellulose composite system referred to in the present invention refers to a cellulose obtained by coating (compositing) a water-soluble polysaccharide with a chemical bond such as a hydrogen bond on the surface of cellulose. The water-soluble polysaccharides are exemplified below.

<cellulose>

In the present invention, "cellulose" means a water-insoluble fibrous substance derived from natural matter containing cellulose. As raw materials, wood, bamboo, wheat straw, rice stem, cotton, and alfalfa can be cited. Hemp, bagasse, kenaf, sugar beet, sea squirt, bacterial cellulose, etc. As the raw material, one of these may be used as the natural cellulose-based material, or two or more kinds thereof may be used.

<average degree of polymerization of cellulose>

The average degree of polymerization of the cellulose used in the present invention is preferably 500 or less of crystalline cellulose. The average degree of polymerization can be measured by the reduction specific viscosity method of the copper ethylenediamine solution specified in the crystal cellulose confirmation test (3) of the "Japanese Pharmacopoeia of the 14th revision" (issued by Hirokawa Shoten). When the average degree of polymerization is 500 or less, in the step of complexing with a water-soluble polysaccharide, the cellulose-based material is preferably subjected to physical treatment such as stirring, pulverization, and grinding, and is easily promoted to be composited, which is preferable. More preferably, the average degree of polymerization is 300 or less, and further preferably the average degree of polymerization is 250 or less. The smaller the average degree of polymerization, the easier the control of the combination is. Therefore, the lower limit is not particularly limited, but is preferably 10 or more as a preferred range.

<Hydrolysis of cellulose>

As a method of controlling the average degree of polymerization, a hydrolysis treatment or the like can be mentioned. The depolymerization of the amorphous cellulose inside the cellulose fiber is promoted by the hydrolysis treatment, and the average degree of polymerization becomes small. Further, at the same time, not only the amorphous cellulose is removed by the hydrolysis treatment, but also impurities such as hemicellulose and lignin are removed, so that the inside of the fibrous body is made porous. Thereby, in the step of imparting mechanical shear to the cellulose and the water-soluble polysaccharide in the kneading step or the like, the cellulose is easily subjected to mechanical treatment, and the cellulose is easily made fine. As a result, the surface area of cellulose increases, and the control of the combination with the water-soluble polysaccharide becomes easy.

The method of hydrolysis is not particularly limited, and examples thereof include acid hydrolysis, hot water decomposition, vapor purification, and microwave digestion. These methods may be used singly or in combination of two or more. In the method of acid hydrolysis, a protic acid, a carboxylic acid, a Lewis acid, a heteropoly acid or the like is added in an appropriate amount in a state where the cellulose-based material is dispersed in an aqueous medium, and the mixture is heated while being stirred. The average degree of polymerization can be easily controlled. At this time, the reaction conditions such as temperature, pressure, and time are due to the type of cellulose, the concentration of cellulose, the type of acid, and the concentration of acid. Again, appropriate modulation to achieve the target average degree of polymerization. For example, the inorganic acid aqueous solution of 2% by mass or less is used, and the cellulose is treated at 100 ° C or higher under pressure for 10 minutes or longer. Under these conditions, a catalyst component such as an acid permeates into the inside of the cellulose fiber to promote hydrolysis, and the amount of the catalyst component to be used is reduced, and subsequent purification is also facilitated.

<Cellulose particle shape (L/D)>

The cellulose in the cellulose composite used in the present invention is preferably in the form of fine particles. The particle shape of cellulose is calculated by making the cellulose composite of the present invention into a pure water suspension at a concentration of 1% by mass, and using pure water by a high shear homogenizer (Japan Seiki) Co., Ltd. manufactured under the trade name "Excel Auto Homogenizer ED-7", processing conditions: rotation number 15,000 rpm × 5 minutes) and the dispersed aqueous dispersion is diluted to 0.1 to 0.5% by mass and cast on mica to Measuring the long diameter (L) and short diameter (D) of the particle image obtained by air drying by a high-resolution scanning electron microscope (SEM, Scanning Electron Microscope) or an atomic force microscope (AFM, Atomic Force Microscope) The ratio (L/D) is expressed and the average value is calculated as 100 to 150 particles.

In terms of suspension stability, L/D is preferably less than 20, more preferably 15 or less, still more preferably 10 or less, still more preferably 5 or less, particularly preferably less than 5, most preferably 4 or less.

<Water-soluble polysaccharides>

Examples of the water-soluble polysaccharide in the cellulose composite used in the present invention include acacia, alginic acid, sodium alginate, calcium alginate, kadrand gum, carrageenan, karaya gum, and agar. Sanxianjiao, chitin, chitosan, guar gum, psyllium seed gum, gellan gum, gelatin, tamarind gum, dextran, polytriglucose, HM pectin, LM pectin, hedgehog Bean gum, sodium carboxymethyl cellulose, calcium carboxymethyl cellulose, methyl cellulose, hydroxypropyl cellulose, hydroxyethyl cellulose, and the like. These water-soluble polysaccharides may be combined in combination of two or more.

Among the above water-soluble gums, it is preferred in terms of the composite with cellulose. It is an anionic polysaccharide.

<Anionic polysaccharides>

The anionic polysaccharide used in the present invention means that when it is dispersed or dissolved in water, the cation is free and itself becomes an anion. The cellulose composite system of the present invention further promotes the complexation with cellulose by using an anionic polysaccharide. As a result, it is preferred to blend the cellulose composition-based oil of the cellulose composite to have a dispersion stabilizing effect, a suspension stabilizing effect, and a shape retaining effect.

The anionic polysaccharide is preferably the following in terms of its combination with cellulose. For example, alginic acid, sodium alginate, calcium alginate, carrageenan, karaya gum, sodium carboxymethylcellulose, calcium carboxymethylcellulose, three scented gum, psyllium seed gum, and knot Cold glue, HM pectin, LM pectin, etc. These anionic polysaccharides may be combined in combination of two or more.

Further, among the above anionic polysaccharides, in order to improve the dispersion stability effect, the suspension stabilizing effect and the shape retaining effect of the cellulose composition, it is preferably Sanxian gum, gellan gum, karaya gum, carboxymethyl group. Cellulose sodium, psyllium seed gum.

More preferred is Sanxian gum, gellan gum, the best is Sanxianjiao.

<Quality ratio of cellulose to water-soluble polysaccharide in cellulose composite>

In the cellulose composite used in the present invention, the quality of the cellulose and the water-soluble polysaccharide is preferably from 99/1 to 50/50. It is considered that the mass ratio is within this range, and the cellulose surface in the cellulose composite is sufficiently coated (composited) with the water-soluble polysaccharide. Therefore, there is a tendency that the dispersion stability effect, the suspension stabilizing effect, and the conformal effect of the oil of the cellulose composition using the composite tend to be high.

Since the mass ratio differs depending on the polysaccharide to be used, and further preferably, it will be described in detail below.

<三仙胶>

Sanxian gum refers to corn by Xanthomonas campestris A gel made by fermenting starch, and is a repeating unit containing two molecules of glucose, two molecules of mannose, and glucuronic acid. The Sanxian gum used in the present invention also contains a potassium salt, a sodium salt, and a calcium salt. If it has the above structure and is a grade which can be used in a foodstuff, it can use for viscosity unrestricted.

In the case of the cellulose composite of the present invention, the quality of cellulose and Sanxian gum is preferably from 99/1 to 80/20. More preferably, it is 99/1 to 90/10, and further preferably 96/4 to 92/8.

<Closing gel>

Gellan gum refers to the polysaccharide produced by this microorganism by Sphingomonas elodea. The gellan gum has two types of natural gellan gum and degummed gellan gum, and can be used without limitation as long as it is a grade that can be used in foods in the present invention.

Here, the quality of cellulose and gellan gum is preferably 99/1 to 80/20. More preferably, it is 99/1 to 90/10, and further preferably 98/2 to 94/6.

<Pantastic seed seed gum>

The psyllium seed gum (sometimes abbreviated as PSG (Psyllium Seed Gum)) refers to the polysaccharide (gel) obtained from the seed coat of the plant of the plantaceae (Plantago ovata Forskal). . Specific examples include polysaccharides obtained by Isagoru and Plantago ovata seed coats.

In the present invention, the psyllium seed gum is a polysaccharide (gel) obtained by including the seed outer skin of the plant of the plantagoaceae (Plantago ovata Forskal), and the inclusions are also included. meets the. For example, the gel obtained by extracting the polysaccharide by a solvent such as water, the shell obtained by pulverizing the outer skin, and the like may be combined. Further, these may be in any of a powder form, a block form, a cake form, and a liquid form.

Its chemical structure is mainly characterized in that the main chain of the non-cellulosic polysaccharide is highly dispersed as xylan, and the side chain is a structure containing arabinose, xylose, galacturonic acid, and rhamnose. Side chain The sugar constitutes about 60% by mass of D-xylose, about 20% by mass of L-arabinose, about 10% by mass of L-rhamnose, and about 10% by mass of D-galacturonic acid. These mass ratios are about 5% by mass based on the raw material of the PSG and the manufacturing steps of the PSG. Further, according to the above configuration, in order to modulate the viscosity, it may be hydrolyzed by an acid or an enzyme such as xylanase.

Here, the quality of the seed gum of cellulose and psyllium seed is preferably 99/1~80/20. More preferably, it is 99/1 to 90/10, and further preferably 98/2 to 94/6.

<Hedgenut gum>

The sapling gum is the one obtained by purifying the sap of the phoenix tree. As a commercial grade, according to the ratio of hue, bark, and foreign matter, there are: Hand-picked-selected (HPS), Superior No. 1, Superior No. 2, Superior No. 3, and Shiftings (refer to Kosei Co., Ltd. 2001). Released in the year, Kokusaki and Sano, "Food Polysaccharides", p. 88, Table 4-4). As long as the gum karaya used in the present invention is of a grade applicable to foods, it can be used without limitation. Among them, for the present invention, HPS and Superior No. 1 are preferred, and HPS is preferred in terms of suspension stability of the composite. In particular, in terms of suspension stability of the composite, it is preferably from Sterculia urens of Central and North India.

Here, the quality of cellulose and karaya gum is preferably 99/1 to 80/20. More preferably, it is 94/6 to 84/16, and further preferably 92/8 to 86/14.

<Carboxymethylcellulose sodium>

Sodium carboxymethyl cellulose (CMC-Na, Carboxymethyl-cellulose sodium) refers to the substitution of hydroxyl groups of cellulose by monochloroacetic acid. D-glucose has a linear chemical formed by β-1,4 linkage. structure. CMC-Na is obtained by dissolving pulp (cellulose) by a sodium hydroxide solution and etherification by monochloric acid (or a sodium salt thereof).

Especially in terms of compositing, it is preferred to use a degree of substitution and viscosity to be modulated. For a specific range of CMC-Na. The degree of substitution refers to the degree of ether bonding of the carboxymethyl group in the hydroxyl group in the cellulose, preferably 0.6 to 2.0. When the degree of substitution is in the above range, the dispersibility of CMC-Na is sufficient, and it is easy to manufacture, and therefore it is preferable. More preferably, the degree of substitution is from 0.6 to 1.3. Further, the viscosity of CMC-Na is in a 1% by mass pure aqueous solution, preferably 500 mPa. Below s, more preferably 200 mPa. s is below, and further preferably 50 mPa. s below. Especially good for 20 mPa. s below. The lower the viscosity of CMC-Na, the easier it is to promote the combination with cellulose and hydrophilic glue. The lower limit is not specifically set, but as a preferred range, it is 1 mPa. s above.

Here, the quality of cellulose and CMC-Na is preferably from 99/1 to 80/20. More preferably, it is 94/6 to 84/16, and further preferably 92/8 to 86/14.

<Hydrophilic substance formulated in cellulose composite>

The cellulose composite system used in the present invention may contain a hydrophilic substance in addition to cellulose and a water-soluble polysaccharide in order to improve the dispersibility to water. Hydrophilic substance refers to an organic substance which has high solubility in cold water and hardly has viscosity. The following substances are suitable: starch hydrolysate, dextrin, indigestible dextrin, polydextrose and other hydrophilic polysaccharides, fruit Oligosaccharides such as oligosaccharides, galactooligosaccharides, malto-oligosaccharides, isomaltoligosaccharides, lactose, maltose, sucrose, α-, β-, γ-cyclodextrin, monosaccharides such as glucose, fructose, and sorbose, Vitamins such as maltitol, sorbitol, and erythritol, vitamins, collagen, chamomile blue, and chitosan. These hydrophilic substances may be combined in combination of two or more. In the above, in terms of dispersibility, a hydrophilic polysaccharide such as a starch hydrolyzate, a dextrin, an indigestible dextrin, or a polydextrose is preferred, and dextrin is preferred.

The blending amount of the hydrophilic substance in the cellulose composite is not limited, but is preferably 5% by mass or more, more preferably 10% by mass or more, and still more preferably 20% by mass or more. The more the hydrophilic substance, the higher the water dispersibility, but the physical properties of the cellulose composite such as the oil dispersion stability, the suspension stability, and the shape retention property are lowered. Therefore, the upper limit is preferably 50% by mass or less.

<Other additives>

In the case where an anionic polysaccharide is used in the cellulose composite used in the present invention, a divalent ionic substance may be formulated in order to promote the composite. The divalent ionic substance is a divalent ion such as calcium or magnesium when it is dissolved in water, and specific examples thereof include calcium chloride and magnesium chloride. This material is preferably added before the cellulose and the anionic polysaccharide are combined. The amount of the divalent ionic substance to be added is preferably 0.5% by mass or more in the cellulose composite. It is more preferably 1% by mass or more, and still more preferably 3% by mass or more. When the amount of the substance is too high, the taste of the food or beverage to which the cellulose composition is added is affected. Therefore, the upper limit is preferably 10% by mass or less.

<Method for Producing Cellulose Composite>

Next, a method for producing the cellulose composite used in the present invention will be described.

The cellulose composite system used in the present invention is obtained by imparting mechanical shearing force to the cellulose and the water-soluble polysaccharide in the kneading step, thereby making the cellulose fine, and compounding the polysaccharide on the cellulose surface. Chemical. Further, a hydrophilic substance other than cellulose and a water-soluble polysaccharide, and other additives may be added. The above treatment can be carried out as needed. The cellulose composite system used in the present invention may be in any form such as those which are not dried by the above mechanical shearing and then dried.

In order to impart mechanical shearing force, a kneading method can be applied by using a kneading machine or the like. The kneading machine can use a kneader, an extruder, a planetary mixer, a stone mill, etc., and can be continuous or batch type. The temperature at the time of kneading is not particularly limited, and may be changed. When it is heated due to a compounding reaction or friction during kneading, it may be kneaded while removing heat. These models can be used alone or in combination of more than two models. These types of machines can be appropriately selected depending on the viscosity requirements in various applications and the like.

Further, the lower the kneading temperature, the more the deterioration of the water-soluble polysaccharide can be suppressed, and as a result, the dispersion stability, suspension stability, and shape retention property of the obtained cellulose composite are improved, which is preferable. The kneading temperature is preferably 0 to 100 ° C, more preferably 90 ° C or less, and particularly preferably 70 ° C. Hereinafter, it is more preferably 60 ° C or lower, and most preferably 50 ° C or lower. In order to maintain the above-mentioned kneading temperature under high energy, it is also possible to perform jacket cooling, heat dissipation, and the like.

The solid content component at the time of kneading is preferably 20% by mass or more. By kneading in a semi-solid state in which the kneaded material has a high viscosity, the kneaded material does not become a loose state, and the kneading energy as described below can be easily conveyed to the kneaded material, thereby promoting the composite, and thus the composite is promoted. Preferably. The solid content at the time of kneading is more preferably 30% by mass or more, further preferably 40% by mass or more, and particularly preferably 50% by mass or more. The upper limit is not particularly limited, but it is considered that the kneaded material does not become a dry state in which the amount of moisture is small, and a sufficient kneading effect and a uniform kneading state are obtained, and the actual range is preferably 90% by mass or less, more preferably It is 70% by mass or less, and more preferably 60% by mass or less. Further, in order to set the solid content to the above range, a necessary amount of water may be added before the kneading step as the time of adding the water, or water may be added during the kneading step, or both may be carried out.

Here, the kneading energy will be described. The kneading energy is defined by the electric energy (Wh/kg) of the average unit mass of the kneaded material. The kneading energy is preferably 20 Wh/kg or more. When the kneading energy is 20 Wh/kg or more, the grindability imparted to the kneaded material is high, and the combination of cellulose and water-soluble polysaccharides, or cellulose, water-soluble polysaccharides, and other water-soluble gums can be promoted. The suspension stability of the neutral cellulose composite is improved. The kneading energy is preferably 50 Wh/kg or more, more preferably 100 Wh/kg or more, and particularly preferably 200 Wh/kg or more, and more preferably 300 Wh/kg or more, and most preferably 400 Wh/kg or more. Although it is considered that the kneading energy is higher, the compounding can be promoted. However, if the kneading energy is too high, the equipment is too large in the industrial field, and an excessive load is applied to the equipment. Therefore, the upper limit of the kneading energy is preferably 1000 Wh/kg. The degree of compositing is considered to be the ratio of hydrogen bonding of cellulose to other components. In addition, by the combination in the cellulose composite, the diameter of the colloidal cellulose composite contained in the cellulose composite becomes large.

When the cellulose composite of the present invention is obtained, when the kneaded material obtained by the above kneading step is dried, laminar drying, spray drying, belt drying, and fluid can be used. A known drying method such as bed drying, freeze drying, and microwave drying. In the case where the kneaded material is supplied to the drying step, it is preferred that the water is not added to the kneaded material, and the solid content concentration in the kneading step is maintained, and is supplied to the drying step. The water content of the dried cellulose composite is preferably from 1 to 20% by mass. When the water content is 20% by mass or less, problems such as stickiness, spoilage, and cost in handling and transportation are less likely to occur. It is more preferably 15% by mass or less, and particularly preferably 10% by mass or less. Moreover, by making it 1 mass % or more, since it is excessive drying, the dispersibility does not worsen. More preferably, it is 1.5% by mass or more. When the cellulose composite is distributed to the market, since the shape is a powder, it is easy to handle. Therefore, it is preferred to pulverize the cellulose composite obtained by drying to have a powdery shape. Among them, when spray drying is used as the drying method, since it can be simultaneously dried and powdered, it is not necessary to carry out pulverization. When the dried cellulose composite is pulverized, a known method such as a chopper, a hammer mill, a pin mill, a jet mill or the like can be used. The degree of pulverization is preferably such that the pulverized processor passes through a sieve having a mesh of 1 mm. More preferably, the pulverization is carried out in such a manner that all of the sieves having a mesh size of 425 μm are used as an average particle size (weight average particle diameter) of 10 to 250 μm. Usually, the fine powder of the dry powder-based cellulose composite aggregates to form a secondary aggregate. When the secondary agglutination system is stirred in water, it disintegrates and can be dispersed into the cellulose composite fine particles. The apparent weight average particle size of the secondary aggregate can be defined as: by using a Rota-type sieve oscillating machine (shake sifter type A manufactured by the flat work) and a JIS standard sieve (Z8801-1987) 10 g of the cumulative weight 50% particle size in the particle size distribution obtained by sieving for 10 minutes.

<Storage Elastic Modulus of Cellulose Composites>

Next, the storage elastic modulus (G') of the cellulose composite of the present invention will be described.

The cellulose composite used in the present invention has a storage elastic modulus (G') of 0.1 Pa or more. The storage elastic modulus means a degree of rheological elasticity of the aqueous dispersion, and indicates a degree of combination of cellulose and a water-soluble polysaccharide. The higher the storage elastic modulus, the more the combination of cellulose and water-soluble polysaccharides can be promoted, and the water dispersion of cellulose composites The more rigid the mesh structure is in the body. The cellulose composition of the present invention is easily dispersed in an aqueous medium having a high salt concentration by using a cellulose composite having a high storage elastic modulus and a composite compound, and is dispersed and stabilized as a non-emulsified oil. Excellent in both suspension stability and shape retention.

In the present invention, the storage elastic modulus is obtained by dynamic viscoelasticity measurement of an aqueous dispersion (preferably having a pH of 6 to 7) in which the cellulose composite is dispersed in pure water at 1% by mass. The value. The elastic component which maintains the stress stored in the network structure of the cellulose composite when the aqueous dispersion is imparted with strain is expressed as the storage elastic modulus.

As a method of measuring the storage elastic modulus, first, a high-shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name "Excel Auto Homogenizer ED-7"), processing conditions: rotation number: 15,000 rpm × 5 minutes The cellulose composite was dispersed in pure water to prepare a 1.0% by mass pure water dispersion. The obtained aqueous dispersion was allowed to stand at room temperature for three days. A viscoelasticity measuring device (manufactured by Rheometric Scientific, ARES100FRTN1 type, geometry: double wall Couette type) was used, and according to specific conditions (temperature: fixed at 25.0 ° C, angular velocity: 20 rad / sec, strain: Scanning in the range of 1→794%, the water dispersion system was slowly added using a dropper without breaking the fine structure, and after standing for 5 minutes, the measurement was started in Dynamic Strain mode, and the water dispersion was measured. Strain dependence of the stress of the body. The storage elastic modulus of the present invention means a value of 20% on the strain-stress curve obtained by the above measurement. The larger the value of the storage elastic modulus, the more elastic the structure of the aqueous dispersion formed of the cellulose composite, and the higher the composite of cellulose and water-soluble polysaccharide.

The storage elastic modulus of the cellulose composite is preferably 0.5 Pa or more, more preferably 1.0 Pa or more, still more preferably 1.3 Pa or more, still more preferably 1.6 Pa or more, and most preferably 1.8 Pa or more.

The upper limit of the storage elastic modulus of the cellulose composite is not particularly limited, but if The lighter texture when the cellulose composition is added to the food is preferably 6.0 Pa or less. When it is 6.0 Pa or less, the amount of the cellulose composition which can sufficiently obtain the stability of the oil (which is described below in detail depending on the food) is preferable because the food texture is light.

<Volume average particle diameter of cellulose composite>

The cellulose composite used in the present invention preferably has a volume average particle diameter of 20 μm or less. Here, the volume average particle diameter means that the cellulose composite is made into a pure water suspension at a concentration of 1% by mass, and is manufactured by Nippon Seiki Co., Ltd. under the trade name "Excel Auto" by a high shear homogenizer. Homogenizer ED-7", processing conditions: 15,000 rpm × 5 minutes), and dispersed by laser diffraction method (manufactured by Horiba, Ltd., trade name "LA-910", super The sonication was performed for one minute, and the refractive index was 1.20) to obtain a cumulative 50% particle size in the volume-frequency particle size distribution.

When the volume average particle diameter of the cellulose composite is 20 μm or less, the dispersion stability and suspension stability of the cellulose composite are more easily improved. Further, when a food containing a cellulose composite is consumed, it is possible to provide a food-free sensation without a coarse deposit. More preferably, the volume average particle diameter is 15 μm or less, particularly preferably 10 μm or less, and further preferably 8 μm or less. The smaller the volume average particle diameter, the more easily the dispersion stability and the suspension stability of the cellulose composite are improved. Therefore, the lower limit is not particularly limited, but is preferably 0.1 μm or more.

<Amount of colloidal component of cellulose composite>

Further, the cellulose composite used in the present invention preferably contains 30% by mass or more of the colloidal cellulose component. The content of the colloidal cellulose component referred to herein means that the cellulose composite is made into a pure water suspension at a concentration of 1% by mass, and is manufactured by a high shear homogenizer (Nippon Seiki Co., Ltd.). It was "Excel Auto Homogenizer ED-7", and the processing conditions were as follows: the number of rotations was 15,000 rpm × 5 minutes), and it was dispersed and centrifuged (manufactured by Kubota Trading Co., Ltd.) under the trade name "Model 6800 Centrifugal Separator". Rotary type RA-400, treatment conditions: centrifugal force of 2,000 rpm (5600 G ※ G for gravitational acceleration) × 15 minutes), the solid content remaining in the supernatant after centrifugation (including cellulose, hydrophilic glue and Percentage of mass of water soluble gum). When the content of the colloidal cellulose component in the cellulose composite is 30% by mass or more, the dispersion stability and the suspension stability are more easily improved. More preferably, it is 40% by mass or more, and particularly preferably 50% by mass or more. The larger the content of the colloidal cellulose component, the higher the dispersion stability. Therefore, the upper limit is not particularly limited, but is preferably 100% by mass or less. The size of the colloidal cellulose component is preferably 10 μm or less, more preferably 5.0 μm or less, and still more preferably 1.0 μm or less. The size here refers to the above-mentioned supernatant after centrifugation, which is manufactured by the laser diffraction method (manufactured by Horiba, Ltd., under the trade name "LA-910", ultrasonic treatment for one minute, refractive index The cumulative 50% particle size (volume average particle diameter) in the volume-frequency particle size distribution obtained for 1.20).

<Example of a cellulose composite that can be used>

Any of the cellulose composite systems which can be used in the cellulose composition of the present invention can be used as long as it passes through the above-described composite step. Specifically, the cellulose composite system used in the present invention can be used in any form such as an undryed person who has undergone the above mechanical shearing and a subsequent drier. Among them, the composite of cellulose and water-soluble polysaccharide is preferably used for compounding by further improving the function of the cellulose composite (oil dispersion stability, suspension stability, shape retention) by drying. After drying, the person is dried.

As a cellulose composite which can be easily obtained in a commercial product, RC-591 (cellulose/CMC-Na=89/11 (mass/CCC-Na=89/11) manufactured by Asahi Kasei Chemical Co., Ltd. under the trade name Ceolus (registered trademark) Ratio)), RC-591S (cellulose / CMC-Na = 89 / 11 (mass ratio)), RC-N81 (cellulose / karaya gum / dextrin = 80 / 10/10 (mass ratio)), RC -N30 (cellulose / Sanxian gum / dextrin = 75 / 5 / 20 (mass ratio)), SP-N50 (cellulose / Sanxian gum / dextrin = 80 / 10/10 (mass ratio)), SC -900 (Cellulose/Sanxian Gum/CMC-Na/Dextrin/Rapeseed Oil=72/2.8/5/20/0.2 (mass ratio)), SC-900S (Cellulose/Sanxian Gum/CMC-Na) / dextrin / rapeseed oil = 72 / 2.8 / 5 / 20 / 0.2 (mass ratio)).

Regarding the dispersion stability performance of the non-emulsified oil, RC-N30, SP-N50, SC-900, SC-900S, and RC-N81 are preferable, and among them, RC-N30 and SP-N50 with Sanxian gum are more preferably formulated. , SC-900, SC-900S. Further, in terms of the balance between function and dispersion, the best is RC-N30.

<modified starch>

The cellulosic composition of the present invention comprises a modified starch. The cellulose composition of the present invention can be easily dispersed in an aqueous medium having a high salt concentration by including a modified starch.

As the modified starch used in the cellulose composition of the present invention, preferred is: acetylated adipic acid crosslinked starch, acetated acidified starch, acetylated phosphoric acid crosslinked starch, and octenyl succinic acid starch. Sodium, acetic acid starch, acidified starch, hydroxyalkylated phosphoric acid crosslinked starch, hydroxyalkylated starch, phosphoric acid crosslinked starch, phosphorylated starch, phosphate monoesterified phosphoric acid crosslinked starch, sodium starch glycolate, starch phosphate sodium. Any one of the following may be used: a person who has been subjected to α-processing, a part that has been subjected to α-processing, and a person who has not undergone α-processing. Further, it is also possible to use an acid-treated starch or a gelatinized starch obtained by gelatinizing a crude starch. The above modified starch may be used alone or in combination of two or more.

Especially in the case of food and beverage products, it is preferably 11 kinds of modified starches specified in the Ministry of Health, Labor and Welfare Order No. 151 (acetylated adipic acid crosslinked starch, acetated acidified starch, acetylated phosphoric acid) Crosslinked starch, sodium starch octenyl succinate, starch acetate, acidified starch, hydroxypropyl phosphate crosslinked starch, hydroxypropylated starch, phosphoric acid crosslinked starch, phosphorylated starch, phosphate monoesterified phosphate crosslinked starch) And a gelatinized starch obtained by gelatinizing the crude starch.

In the above, in terms of dispersibility of the cellulose composition, more preferred are: hydroxypropyl phosphate crosslinked starch, hydroxypropylated starch, phosphoric acid crosslinked alpha-starch, alpha-starch, and more preferably: hydroxy Propylated starch, hydroxypropyl phosphate crosslinked starch, and phosphoric acid crosslinked gelatinized starch are most preferably hydroxypropylated starch.

<Starch as a raw material of modified starch>

As a raw material of the modified starch, wheat starch, corn starch, sweet corn can be cited Starch (waxy corn starch), potato starch, potato starch, tapioca starch, rice starch, glutinous rice starch, sweet potato starch, sago starch, bamboo stalk starch and the like.

Among these, in terms of dispersibility of the cellulose composition, preferred are sweet corn starch (waxy corn starch), tapioca starch, and more preferably sweet corn starch (waxy corn starch).

<Hydroxypropylated starch>

The hydroxypropylated starch herein refers to a starch obtained by adding a hydroxypropyl group to a starch, for example, using propylene oxide or the like as a chemical agent by an ether bond. In particular, the hydroxypropylated starch used for foods preferably has a processing degree (mass ratio of hydroxypropyl groups in all the masses of the modified starch) of 0.01% or more and 7.0% or less. The degree of processing of the hydroxypropylated starch used in the present invention is not particularly limited, but is preferably 1.0% or more and 7.0% or less, and more preferably 3.0% or more in terms of dispersibility of the cellulose composition. It is 7.0% or less, preferably 5.0% or more and 7.0% or less. For example, Delica WH (manufactured by Nissin Chemical Co., Ltd.) is available as a commercially available product.

The mass ratio of the cellulose composite to the hydroxypropylated starch is more preferably 85/15 to 30/70, still more preferably 80/20 to 40/60, and most preferably 75/25 to 65/35.

<Hydroxypropyl phosphate crosslinked starch>

The hydroxypropyl phosphate crosslinked starch herein refers to esterification of starch, for example, using sodium trimetaphosphate or phosphorus oxychloride as a chemical, and using propylene oxide or the like to form a hydroxypropyl group by an ether bond. Addition of starch. In the present invention, the degree of substitution of the hydroxypropyl phosphate crosslinked starch (the ratio of the total number of moles of the substituted hydroxyl group in the substituted crosslinked starch to the total number of moles of the hydroxyl group in the unsubstituted crosslinked starch) There is no particular limitation. For example, as a product which can be easily obtained from a commercial product, there is Delica KH (manufactured by Nityo Chemical Co., Ltd.).

The mass ratio of the cellulose composite to the hydroxypropyl phosphate crosslinked starch is more preferably 85/15 to 30/70, further preferably 80/20 to 40/60, and most preferably 75/25 to 65/35. .

<phosphoric acid cross-linked alpha-starch>

Here, the phosphoric acid cross-linked gelatinized starch refers to a starch which is esterified with starch, for example, using sodium trimetaphosphate or phosphorus oxychloride as a chemical, and is gelatinized by the above method or the like. In the present invention, the degree of substitution of the phosphoric acid crosslinked starch (the ratio of the total number of moles of the substituted hydroxyl group in the substituted crosslinked starch to the total number of moles of the hydroxyl group in the unsubstituted crosslinked starch) and the gelatinization The degree is not particularly limited. For example, Neovis C-60 (manufactured by Nippon Food Chemical Co., Ltd.) is available as a commercially available product.

The mass ratio of the cellulose composite to the phosphoric acid crosslinked gelatinized starch is more preferably 85/15 to 30/70, further preferably 80/20 to 40/60, and most preferably 65/35 to 55/45.

<α化淀粉>

The starch particles start to swell by heat-treating the aqueous medium containing starch or adding an alkaline salt. Thereafter, the particles disintegrate and finally become a viscous transparent or translucent starch paste. If the paste is dried immediately, a powder which can be easily swollen and dissolved in cold water can be obtained. This powder is referred to as alpha-starch. The gelatinized starch used in the present invention is not particularly limited, and any one of the alpha-formed and all of the gelatinized may be used. For example, as a product which can be easily obtained from a commercial product, there is a product name of MH-A (manufactured by Nityo Chemical Co., Ltd.).

The mass ratio of the cellulose composite to the gelatinized starch is preferably 85/15 to 30/70, more preferably 80/20 to 40/60, and most preferably 65/35 to 55/45.

<Hydrophilic substance formulated in the cellulose composition>

The cellulose composition of the present invention may contain a hydrophilic substance in addition to the cellulose composite and the modified starch in order to improve the dispersibility to water. The hydrophilic substance herein refers to an organic substance containing a hydrophilic group other than the cellulose composite and the modified starch, and is not particularly limited as long as it is edible. As the hydrophilic substance, an organic substance having high solubility in cold water (for example, water of about 20 ° C or lower) and having little viscosity is preferable. As a hydrophilic substance, the following substances are more suitable: starch hydrolysate, dextrin, difficult to eliminate Hydrophilic polysaccharides such as dextrins, polydextrose, fructooligosaccharides, galactooligosaccharides, malto-oligosaccharides, isomaltoligosaccharides, lactose, maltose, sucrose, α-, β-, γ-cyclodextrin Monosaccharides such as oligosaccharides, glucose, fructose, and sorbose, sugar alcohols such as maltitol, sorbitol, and erythritol, vitamins, collagen, chamomile blue, and chitosan. These hydrophilic substances may be combined in two or more types. Among the above, in terms of dispersibility, a hydrophilic polysaccharide such as a starch hydrolyzate, a dextrin, an indigestible dextrin, or a polydextrose is preferable, and dextrin is preferable.

The blending amount of the hydrophilic substance in the cellulose composition is not limited, but is preferably 1% by mass or more, more preferably 10% by mass or more, and still more preferably 20% by mass or more. The more the hydrophilic substance, the higher the water dispersibility, but the physical properties of the cellulose composition such as the oil dispersion stability, the suspension stability, and the shape retention property are lowered. Therefore, the upper limit is preferably 59% by mass or less.

<Method for Producing Cellulose Composition>

Next, a method of producing the cellulose composition of the present invention will be described.

The cellulose composition of the present invention is preferably obtained by the steps of: dispersing a cellulose composite and a modified starch in an aqueous medium to form a dispersion; and then homogenizing the dispersion. a step; and further a step of drying the homogenized dispersion.

Here, in order to improve the dispersibility of the cellulose composition, it is preferred to disperse and homogenize the cellulose composite and the modified starch in a slurry state. By homogenization in a slurry state, cellulose and modified starch are not excessively combined, and thus good dispersibility can be obtained. The specific manufacturing conditions will be described below.

<dispersion step>

First, the cellulose composite and the modified starch described above are dispersed and dissolved in water. In this case, it is preferred to adjust the amount of each of the water-containing components so that the concentration of the solid content of the cellulose composite or the modified starch is 1 to 70% by mass. If the concentration of the solid component is In the range, the aqueous dispersion has good workability and high productivity, and the subsequent drying energy load is also an allowable range. More preferably, it is 3 to 50% by mass, further preferably 40% by mass or less, particularly preferably 35% by mass or less, and most preferably 30% by mass or less. For the above reasons, it is preferred that the dispersion be in a slurry state. The state of the dispersion is also dependent on the mass ratio of the cellulose composite to be used, the type of the modified starch, and the like, but it may be referred to as a slurry state as long as it is 35% by mass or less.

The order of addition of the cellulose composite, the modified starch, and (when added) the hydrophilic substance is not particularly limited. In order to increase the uniformity of the dispersion, the preferred order of introduction into the aqueous medium is the order of the hydrophilic substance, the modified starch, and the cellulose composite.

The stirring method in the dispersion step is not particularly limited, and it is preferred to carry out the stirring so as to visually obscurate the agglomerates (diameters of several mm to several cm).

As the stirring device, it is preferable to provide a stirring wing in the storage tank, and a propeller wing stirring device, a paddle stirring device, a Pfaudler wing stirring device, an anchor wing stirring device, and a spiral can be used. Wing type stirring device, etc. Further, in addition to the storage tank type, a line agitator such as a static line agitator or a sanitary water pump may be used.

The dispersion temperature is not particularly limited, but in order to suppress excessive compounding of the cellulose composite and the modified starch, it is preferably 0 to 60 ° C, more preferably 10 to 50 ° C, and particularly preferably 15 to 40 ° C.

<homogenization step>

In the production of the cellulose composition of the present invention, it is necessary to pass through a step of homogenizing the cellulose composite and the modified starch. Here, homogenization means that the cellulose composite is not aggregated but is in a state of being dispersed as primary particles. Specifically, it can be defined as a state in which the dispersion is dispersed in a flow tank by a laser diffraction/scattering particle size distribution meter (manufactured by HORIBA under the trade name LA-910) in a homogenized dispersion. The average particle diameter (median diameter) of the volume frequency measured without ultrasonic treatment for one minute and the refractive index of 1.20) was 20 μm or less.

The homogenization system of the present invention is not limited as long as the above average particle diameter can be obtained. For example, all the components may be mixed and treated at once, or each component may be dispersed in water, and after homogenization treatment for each component, all components may be mixed.

The method of homogenization can be carried out by a method of imparting high shear by a high-speed mixer, a method of performing high-pressure dispersion by a high-pressure homogenizer, and homogenization by using a grinder having a medium like a bead. And a method of homogenizing using a roll mill. The above methods can also be combined in different orders as long as the method of homogenization of the invention can be achieved.

In order to achieve homogenization of the present invention by a simple procedure, a method of imparting high shear by a high-speed stirrer and a method of performing high-pressure dispersion by a high-pressure homogenizer can be preferably used.

Here, the homogenization concentration and the homogenization temperature can be applied to the same conditions as those of the above dispersion step.

<Homogenization by high-speed mixer>

Homogenization using a high-speed mixer can be achieved by imparting a high-speed rotation of the dispersion obtained by the dispersion step. When the high-speed mixer is used for homogenization, dispersion and homogenization can be achieved at one time, and thus the above dispersion step can be omitted.

The high-speed stirring is determined by the peripheral speed of the stirring blade, and the peripheral speed can be obtained by the following formula. Peripheral speed (m/s) = diameter of the agitating wing (m) × π (pi) = number of rotations of the agitating wing (n/s). The larger the peripheral speed, the more homogenization can be achieved in a short time, so that it is preferable. Specifically, the peripheral speed is preferably 5 m/s or more, more preferably 10 m/s or more, and particularly preferably 15 m/s or more. The upper limit of the peripheral speed is not particularly specified, but it is preferably 100 m/s or less if it is assumed to be used for industrial equipment. The treatment time is determined by the balance with the average particle diameter of the object to be treated, and is not particularly limited, but is preferably 10 minutes or longer.

Here, as an example of a high-speed mixer that can be used, the trade name: TK can be used. Homogenizer, TK Homo-Mixer, TK Robomix, TK Auto Mixer, Labolution, TK Homodisper, Hivis Disper Mix, Filmix (manufactured by PRIMIX), ACE homogenizer, Kanki Mixer (manufactured by Kansai Machinery Industry Co., Ltd.), Super Vibration α-Mixer (Japan) Devices manufactured by Techno, and household mixers.

When using TK Homo-Mixer MARKII f mode (manufactured by PRIMIX) as a high-speed mixer, it is preferable to use a rotation number of 600 to 13,000 rpm for a pH of 3 to 8, a temperature of 0 to 80 ° C, and a solid content concentration of 10 ~60% of the above dispersion was treated. If it is within the range of the number of rotations, the average particle diameter of the dispersion liquid can be 20 μm or less. The number of rotations of the high speed mixer is preferably from 2000 to 13,000 rpm, preferably from 5,000 to 13,000 rpm.

<Homogenization by High Pressure Homogenizer>

The homogenization by the high-pressure homogenizer temporarily pressurizes the dispersion obtained by the dispersion step, and passes through the gap in the apparatus to homogenize by the shear force when the solid particles pass through the gap. Here, in order to achieve homogenization in the present invention, it is preferred to operate the pressure in the range of 4 to 150 MPa. The higher the pressure, the more homogenization is promoted, but if it is too high, the cellulose and the polysaccharide in the cellulose composite are weakened. Therefore, as a more preferable range of pressure, it is 5 to 100 MPa, and more preferably 10 to 50 MPa.

Here, as an example of a high-pressure homogenizer that can be used, for example, the product name is Nanomizer (manufactured by Nanomizer Co., Ltd.), the trade name is Microfluidizer (manufactured by Microfluidics Co., Ltd.), and the trade name is Ariete (manufactured by Niro Soavi Co., Ltd.). APV homogenizer (manufactured by APV Corporation), Menton Gaulin homogenizer, and the like. Furthermore, the number of times of processing of the high-pressure homogenizer can be one time, and multiple times of processing can be performed.

<drying step>

When the cellulose composition stream is introduced to the market, the shape is a powder, and it is easy to handle. Therefore, it is preferred to dry and powder after the above homogenization.

As a method of drying the cellulose composition, a known drying method such as laminar drying, spray drying, belt drying, fluid bed drying, freeze drying, and microwave drying can be used.

The water content of the dried cellulose composition is preferably from 1 to 20% by mass. By making the water content 20% or less, problems such as stickiness, spoilage, and cost in handling and transportation are less likely to occur. The water content is more preferably 15% or less, and particularly preferably 10% or less. Further, since the water content is 1% or more and the excess is dried, the dispersibility does not deteriorate. The water content is more preferably 1.5% or more.

The dried cellulosic composition is preferably pulverized to the extent that it can pass through a sieve having a mesh size of 1 mm. More preferably, it is a sieve having a mesh size of 425 μm, and is preferably pulverized as follows: as an average particle size (apparent weight average particle diameter), it is 10 to 250 μm. The dry powder-based cellulose composite and the fine particles of the modified starch are aggregated to form a secondary aggregate. This secondary agglutination system disintegrates when it is stirred in water, and is dispersed into the above-mentioned cellulose composite fine particles. The apparent weight average particle size of the secondary agglomerates was carried out on the sample 10 g by using a Rotap type sieve oscillating machine (shake sifter type A manufactured by the flat work) and a JIS standard sieve (Z8801-1987). The cumulative weight 50% particle size in the particle size distribution obtained by sieving in 10 minutes.

In the case where spray drying is used as the drying method, since drying and pulverization can be simultaneously performed, it is not necessary to carry out pulverization, and it is an optimum drying method. In other methods, when the dried cellulose composition is pulverized, a known method such as a chopper, a hammer mill, a pin mill, a jet mill or the like can be used.

<Drying conditions in spray drying>

Spray drying is a method in which a dispersion obtained through a homogenization step is sprayed into a mist, and the mist is brought into contact with hot air to evaporate water to be powdered. In the present invention, as the spraying method of the dispersion liquid, a method of using an atomizer such as Kestner, a blade, a pin type or the like; and spraying from a two-fluid nozzle, a four-fluid nozzle, or the like can be employed. method. Further, the hot air may be either a convection type or a parallel flow type, and is usually a parallel flow type in the atomizer method and a convection type in the nozzle coating method.

The drying conditions are not limited as long as the powder moisture and the powder particle diameter described above are achieved. For example, the hot air temperature is preferably operated at an inlet temperature of 100 to 200 ° C and an outlet temperature of 40 to 99 ° C.

<Food use with high salt concentration and high oil concentration>

The cellulose composition of the present invention is easily dispersed in an aqueous medium having a high salt concentration as described above, and is excellent in dispersion stability, suspension stability, and shape retention property of the non-emulsified oil. Therefore, the cellulose composition is particularly preferably used in an aqueous food or drink having a salt concentration of 0.1% by mass or more. Further, it is preferably a food or drink for which the concentration of sodium chloride and/or potassium chloride is 1% by mass or more and the content of oil is 1% by mass or more.

Here, the higher the salt concentration (concentration of sodium chloride and/or potassium chloride) in the food or drink, the better the effect of the cellulose composition of the present invention is exhibited. The salt concentration is more preferably 4% by mass or more, and further preferably 8% by mass or more, and particularly preferably 12% by mass or more. The optimum salt concentration is 15% by mass or more, which means that the cellulose composition of the present invention can be easily dispersed even in the original soy sauce. The upper limit of the salt concentration is not particularly limited. However, if the salt concentration in the food or beverage is greatly increased, it is difficult to feel the taste such as sweetness, taste, and bitterness. Therefore, it is preferably 50% by mass or less, and more preferably 30% by mass. the following.

Further, the oil component concentration in the food or beverage is more preferably 5% by mass or more, further preferably 10% by mass or more, particularly preferably 15% by mass or more, particularly preferably 20% by mass or more, and most preferably 25% by mass. the above. The upper limit of the oil concentration is not particularly limited. However, when the oil is increased, the dispersibility of the cellulose composition is lowered. Therefore, it is preferably 80% by mass or less, and more preferably 50% by mass or less.

The amount of the cellulose composition added to the food or drink is determined by the effect required for the food of the final form, but can be exemplified, for example, as follows.

For example, for a food having a high salt content and a high oil content such as a food such as a concentrated soup (a food having a salt concentration of 1 to 10% by mass and an oil concentration of 10 to 30% by mass), the cellulose composition of the present invention is a The dispersion stability and suspension stability of the oil are exhibited by the addition of 0.1% by mass or more. The concentration of the cellulose composition in this case is more preferably 0.2% by mass or more, further preferably 0.3% by mass or more, particularly preferably 0.4% by mass or more, more preferably 0.6% by mass or more, and most preferably 1.0% by mass. %the above. The larger the amount of the cellulose composition of the present invention, the higher the stability, and therefore the upper limit is not particularly set, but it is 5% by mass or less as a range in which the light texture can be maintained.

In addition, for foods such as seasoning juice (salt concentration of 1 to 10% by mass, oil concentration of 10 to 30% by mass, and content of vegetables having a specific gravity of 1.0 or more and 100 μm or more, 0.5% by mass or more) In the cellulose composition of the present invention, the stability of the oil and the suspension stability of the foodstuff can be exhibited by adding 0.1% by mass or more. The concentration of the cellulose composition in this case is more preferably 0.2% by mass or more, further preferably 0.3% by mass or more, particularly preferably 0.4% by mass or more, more preferably 0.6% by mass or more, and most preferably 1.0% by mass. %the above. The larger the amount of the cellulose composition of the present invention, the higher the stability, and therefore the upper limit is not particularly set, but it is 5% by mass or less as a range in which the light texture can be maintained.

Moreover, for a semi-solid shaped food such as mayonnaise (the salt concentration is 1 to 10% by mass, the oil concentration is 10 to 80% by mass, and if necessary, an emulsifier such as lecithin is used in combination), The cellulose composition of the invention has an angular conformality when it is extruded by a container such as a free tube for a long period of time by adding 0.1% by mass or more. The concentration of the cellulose composition in this case is more preferably 0.2% by mass or more, further preferably 0.3% by mass or more, particularly preferably 0.4% by mass or more, more preferably 0.6% by mass or more, and most preferably 1.0% by mass. %the above. The larger the amount of the cellulose composition of the present invention, the higher the stability, and therefore the upper limit is not particularly set, but it is 5% by mass or less as a range in which the light texture can be maintained.

<Viscose elasticity of water-based food products>

Since the aqueous food and drink containing the cellulose composition of the present invention has the characteristic viscoelasticity shown below, it is preferable because it has high heat resistance and has a property of easily maintaining a state at a high temperature. The viscoelasticity can be expressed by a ratio of loss tangent (tan δ) of 50 ° C to 25 ° C. If the ratio is 1 or more, the effect of the cost application can be obtained, which is preferable.

The loss tangent referred herein refers to a value obtained by dynamic viscoelasticity measurement of the aqueous food or drink of the present invention. The loss tangent (tan δ) is an elastic component (storage elastic modulus: G') and a viscous component (loss elastic modulus: G") which are used to maintain the stress stored in the aqueous food and beverage when straining the aqueous dispersion. And calculated by the following formula: formula: tan δ = G" / G".

The viscoelasticity of the aqueous composition of the present invention is taken as follows: the ratio of tan δ measured at 25 ° C and 50 ° C, respectively, and expressed by the following formula. Formula: tan δ (50 ° C) / tan δ (25 ° C). The case where the value is 1 or more means that the viscosity becomes higher under heating with respect to the normal temperature; by achieving the viscoelasticity, the separation of the oil when the soup is heated can be suppressed, or the dripping of the seasoning juice can be suppressed. .

The storage elastic modulus and the loss elastic modulus were measured using a viscoelasticity measuring device (manufactured by Rheometric Scientific, ARES100FRTN1, geometry: 25 mm Cone Plate type), and by specific conditions (temperature: fixed at 25.0) °C or fixed at 50.0 ° C, angular velocity: 20 rad / sec, strain: scanning in the range of 1 → 794%, aqueous diets using a dropper without destroying the fine structure, slowly added, and allowed to stand for 10 minutes Thereafter, the measurement was started in the dynamic strain (Dynamic Strain mode). The storage elastic modulus and the loss elastic modulus in the present invention refer to a value of 10% of the strain on the strain-stress curve obtained by the above measurement, and the viscoelasticity of the present invention is due to the loss tangent measured at each temperature. The ratio was calculated (tan δ (50 ° C) / tan δ (25 ° C)).

The larger the value, the more the morphological stability of the food or beverage in the heated state is increased. Therefore, it is preferably more than 1, more preferably 1.2 or more, still more preferably 1.3 or more, and most preferably 1.5 or more. The upper limit is not particularly set, but is preferably 2 or less as a preferred range.

The snack of the present invention will be specifically described below.

<Dessert>

In the present invention, a snack is classified into a snack according to the quality indicating standard of the JAS (Japanese Agriculture Standard) method. In the JAS method, snacks are classified into: biscuits, baked pastries, baked rice noodles, cakes, Japanese dim sum, Western dim sum, half-baked dim sum, Japanese dry snacks, confectionery, chocolate, chewing gum, honey-stained snacks. , casual snacks, frozen desserts and other snacks.

<How to make snacks>

The dessert of the present invention is produced by the following steps: a moisture content of 5% by mass or less is prepared by mixing raw materials including cereal flour, saccharides, fats and oils, and optionally eggs, to obtain a mixed dough; The step of forming the mixed dough to obtain a shaped dough; and the step of baking, frying, decompressing, lyophilizing, etc. the shaped dough; and the like can be prepared by a previously known method. For the mixing of dough, the shape of the vertical and horizontal shapes can be used in the mixers used in the manufacture of ordinary snacks and breads. Any mixing method can be used as long as the raw materials are actually uniformly mixed. In the present invention, it is preferably prepared by a one-time addition method which can be mass-produced. In the above method, according to the ratio of the formulated raw materials, the added water content, the mixing of the dough, the kneading conditions, the roasting, the deep-frying, the reduced-pressure drying, the freeze-drying, and the final form, it can be manufactured: biscuits, baked cakes, Baked rice noodles, pastries, Japanese dim sum, Western dim sum, half-baked snacks and casual snacks. The present invention is suitable for biscuits, baked cakes, and snacks which are light and foody and crispy. Especially suitable for biscuits and baked pastries.

<bake pastry>

For ordinary consumers, the above-mentioned biscuits are considered to be equivalent to baked cakes. Heart, therefore, in the present invention, baked confectionery refers to both biscuits and baked confectionery in the JAS method.

In the present invention, the baked snack refers to a dough obtained by baking a dough containing cereal flour as a main raw material by any known calcination conditions and methods. For the roasting, a fixed oven, a continuous oven, a direct oven, a hot air loop oven, or the like can be used. The calcination conditions vary depending on the size of the dough and the amount of moisture of the final product. Generally, it is heated in the range of 150 to 300 ° C for 3 to 30 minutes.

<shape of snack>

As the shape of the snack of the present invention, any shape can be selected. It can be used in the manufacture of ordinary snacks such as cubes, cuboids, rods, circles, spheres, cones, triangles, stars, certain animals, foods and vehicles. The machine can be made in any shape.

<water content>

In the present invention, the amount of moisture refers to the ratio of the moisture contained in the snack to the weight of the entire snack. The moisture content can be determined by a known measurement method. For example, using an infrared moisture meter, the weight of the snack is first measured, and then the snack is maintained at 105 ° C until the weight change disappears. The weight at which the weight change disappears is measured and compared with that before heating, so that the amount of moisture can be determined according to the weight reduced after heating. The moisture content of the snack of the present invention is preferably 5% by mass or less. When the amount of water is 5% by mass or less, it becomes a crispy snack. In terms of food texture, it is more preferably 4% by mass or less, further preferably 3% by mass or less, and most preferably 2% by mass or less. The lower limit can also be 0%.

<density>

The snack of the present invention preferably has a density of from 0.30 to 1.00 g/cm ³ . By having a density within this range, it becomes a snack that is chewy and soft and light.

In the present invention, the density (unit: g/cm ³ ) means the mass per unit volume of each snack at the time of eating. When the snack contains a foodstuff having a short diameter of 0.5 mm or more, it means the density of the snack obtained by removing all the ingredients.

In the present invention, the density of the snack must be from 0.30 to 1.00 g/cm ³ . If the density is less than 0.30 g/cm ³ , it becomes a snack that is too light and does not have chewyness. On the other hand, when the density exceeds 1.00 g/cm ³ , it becomes a snack of a structure that is tightly packed inside, and is not a soft and light snack. From the viewpoint of food texture, it is more preferably 0.40 to 0.85 g/cm ³ , further preferably 0.50 to 0.80 g/cm ³ , and most preferably 0.60 to 0.70 g/cm ³ .

<maximum load>

The snack of the present invention preferably has a maximum load of 0.3 to 5 kgf. By the maximum load being within this range, it becomes a snack that can be fully consumed even for children and elderly people with weak chewing ability.

In the present invention, the measurement was carried out using a sample having a length of 25 ± 5 mm, a width of 25 ± 5 mm, and a thickness of 10 ± 1 mm. The sample may be in any state as long as it is edible by the consumer. If the snack is a baked pastry, it is preferably in a state in which the dough is baked. The maximum load is determined by a texture analyzer (manufactured by Yinghong Seiki Co., Ltd., TA.XT plus type, measuring fixture: HDP/3PB type, temperature: 25.0 °C, mode: Mesure Force in Compression). Option: Return to Start, Pre-Test Speed: 1.0 mm/s, Test-Speed: 1.5 mm/s, Post-Test Speed : 10 mm / s, Distance (Distance): 5 mm, Trigger Type: Auto 50 g). The maximum load in the present invention means the value at which the stress on the time-stress curve obtained by the above measurement is the largest. The greater the value of the maximum load, the lesser the snack.

In the present invention, the maximum load of the snack must be 0.3 to 5 kgf. If the maximum load is less than 0.30 kgf, it becomes a crisp and chewy snack. On the other hand, if the maximum load exceeds 5 kgf, it becomes a harder texture, and it is not a softer snack. In general, snacks with a maximum load of more than 5 kgf are sufficiently hard, so there is no problem of cracking or breaking, but the food texture is poor. In terms of food sense, the most The bulk load is preferably from 0.5 to 3.5 kgf, more preferably from 1.0 to 3.0 kgf, and most preferably from 1.5 to 2.5 kgf.

<谷粉>

Preferably, the flour is formulated in a typical snack of the present invention. The reason for this is that it is a snack having sufficient nutritional value by containing cereal flour.

In the present invention, the flour refers to a powder obtained by grinding the following: gramineous cereals (wheat, barley, rye, rice, corn, teff, medlar), beans (soybeans, chickpeas, peas). , quasi-grain (buckwheat, alfalfa), potato, root vegetables (chestnut flowers, potatoes, kudzu, cassava), fruits of trees (chestnuts, acorns). As the raw material, one of the cereal flours may be used, or two or more of them may be used. Among these, for the snack of the present invention, flour or rice flour is preferred.

<flour>

Flour is a powder made by grinding wheat. Flour is classified according to the ratio of the protein it contains and the nature of the gluten formed: low-gluten flour, medium-gluten flour, high-gluten flour, semolina flour, whole wheat flour, semolina, semolina, etc. All comply with the flour referred to in the present invention. The amount of the flour to be blended in the snack of the present invention is preferably 30% by mass or more, more preferably 40% by mass or more, and still more preferably 45% by mass or more. The more flour, the better the nutritional value, so it is better. The upper limit is preferably 86% by mass or less, preferably 80% by mass or less, and particularly preferably 70% by mass or less, from the viewpoint of the food texture (the bready texture of the bready if it is too much).

In the flour, for the snack of the present invention, high-gluten flour, medium-gluten flour, and low-gluten flour are preferred. The ratio of high-gluten flour protein to 12% or more, medium-gluten flour-based protein ratio is 11.9 to 8.6%, and low-gluten flour-based protein ratio is 8.5% or less. In particular, as the grain flour used in the present invention, it is preferred to use 30% by mass or more of the low-gluten flour in terms of processing characteristics and food texture. More preferably, it is 40% by mass or more, and particularly preferably 45% by mass or more.

<rice powder>

Here, rice flour refers to a powder made by grinding rice. As the raw material rice, any of glutinous rice and glutinous rice can also be used. As the commercially available rice flour, there are: Shangxin powder, powder for use, meatballs for rice, rice flour for bread, rice flour for snacks, baby powder, glutinous rice flour, rice cake powder, white jade powder, fat powder, Daomingsi powder, cold plum powder and Falling geese powder and so on. One of these rice flours may be used, or two or more of them may be used. Among these, in the snack of the present invention, it is preferred to use rice flour having an average particle diameter of 150 μm or less and the same size as ordinary flour. In particular, as the grain flour used in the present invention, it is preferred to use 30% by mass or more of the rice flour in terms of processing characteristics and texture. More preferably, it is 40% by mass or more, and particularly preferably 45% by mass or more.

<sugar>

A saccharide is formulated in a typical dessert of the present invention. It can be sweetened by containing sugars, and it is a favorite of both men and women.

Examples of the saccharide used in the present invention include sucrose, lactose, maltose, glucose, fructose, invert sugar, sucrose, powdered sucrose, reduced maltose, honey, trehalose, trehalulose, α, β. - New sugars such as trehalose, palatinose, D-xylose, starch hydrolysate, and dextrin; sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol. These sugars may be combined in combination of two or more. Among the above, in terms of taste, starch hydrolysate, dextrin, sucrose, glucose, and sugar alcohol are preferred. Of these, sucrose is preferred. The amount of the saccharide to be blended in the snack of the present invention is preferably 10% by mass or more, more preferably 15% by mass or more, and still more preferably 20% by mass or more. The more the sugars, the more excellent the sweetness, so it is preferred. The upper limit is preferably 50% by mass or less, and particularly preferably 40% by mass or less, from the viewpoint of the balance between the taste of the sweetness and the taste of the flour.

<grease>

Preferably, the fats are formulated in the typical snack of the present invention. It is a snack with a strong aroma by containing oil and fat. As the fat or oil used in the present invention, it can be exemplified: Physical and fat oils, animal fats and oils and other processed products. Further, as such a fat or oil, any commercially available fat or oil can be used. Examples of the fats and oils include shortening, margarine, butter, lard, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, and palm kernel oil. , coconut butter, raw emulsifiable concentrate, hardened fat and ester exchange grease. One or two can be used together. In these flavors, shortening, butter, raw emulsifiable concentrate, and the like are preferred.

The amount of the fat or oil to be blended in the snack of the present invention is preferably 3% by mass or more, more preferably 5% by mass or more, and particularly preferably 12% by mass or more. The more the oil and fat, the more excellent the flavor and nutritional value, so it is preferable. The upper limit is preferably 35 mass% or less, more preferably 30 mass% or less, and particularly preferably 25% by mass or less from the viewpoint of productivity (paste uniformity).

<Addition amount of cellulose composition>

The snack of the present invention preferably contains 0.01% by mass or more of the cellulose composition. The amount of the cellulose composition described herein is calculated based on the weight of the composition (not the cellulose content of the composition). Further, the more the cellulose composition is blended, the better the loss of the product at the time of production and distribution, the improvement of the crispiness, and the good standing angle (edge) are preferable. It is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and still more preferably 1% by mass or more. On the other hand, when too much cellulose is blended, there is a case where a fibrous dry and dry texture is present in the snack, and therefore the upper limit is preferably 5% by mass or less.

<Method of Adding Cellulose Composition>

The dessert intended in the present invention is usually produced by the steps of: preparing a powdered material such as flour and sugar into a mixed powder; and mixing a raw material containing water and water such as eggs with the mixed powder to prepare a dough; The step of forming the dough; and the step of baking, frying, drying under reduced pressure, and freeze-drying the formed dough. Further, as the flavor imparted, there is a case where it is coated with an aqueous medium such as chocolate. In the above manufacturing steps, the cellulose composition may also be added by any of the following methods: The powder raw materials are mixed together; mixed with the raw material containing water; the dough is powdered after forming; the powder is calcined, fried, dried under reduced pressure and freeze-dried; formulated into an aqueous medium; The medium is coated after application. In particular, in the presence of water, it is preferred to be mixed with other raw materials to promote dispersion of cellulose. Further, when a raw material (for example, an egg) containing a large amount of water is added, it may be mixed with these beforehand and added in a dispersed state.

<Other raw materials>

In addition to the above, the snack of the present invention may have the same constitution as that of a normal food as long as it does not affect the effects of the present invention. For example, an additive material selected from the group consisting of an egg, a foaming agent, water, an oligosaccharide, a protein, a tackifier, a foodstuff, a flavor raw material, a seasoning, a flavor, a coloring matter, an emulsifier, and the like may be mixed in a specific ratio.

<egg>

As the egg used in the present invention, it can be used as an edible egg, and it is preferable to use a bird egg. As the bird egg, eggs, quail eggs, duck eggs, ostrich eggs, and pigeon eggs may be mentioned, and these may be used in combination. In particular, in the present invention, it is preferred to use eggs in terms of workability and taste. Eggs can be directly used as raw eggs, and dried processed eggs can be used, but in terms of processability, raw eggs are preferably used.

The amount of the egg to be blended in the snack of the present invention is preferably 3% by mass or more, more preferably 5% by mass or more, and still more preferably 10% by mass or more. The more eggs, the better the flavor and nutritional value, so it is better. The upper limit is preferably 35 mass% or less, more preferably 30 mass% or less, and particularly preferably 25% by mass or less from the viewpoint of productivity (paste uniformity).

<foaming agent (expansion agent)>

In the snack of the present invention, in order to make it a low-density and light-weight texture, it is preferred to formulate a foaming agent (expansion agent). As the foaming agent (expansion agent), any commercially available foaming agent can be used, and one or two or more of the following may be used in combination: eucalyptus powder, sodium hydrogencarbonate, ammonium hydrogencarbonate, ammonium chloride, magnesium carbonate. ,alum. In terms of taste, it is preferred to ferment Powder, sodium bicarbonate, ammonium hydrogencarbonate, the best is fermented powder.

The amount of the foaming agent to be blended in the snack of the present invention is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and still more preferably 0.3% by mass or more. The more the swelling agent, the more it becomes a lighter texture, so it is preferable. However, when it is expanded to a required level or more, it becomes a snack which is sparse inside and is not chewy. Therefore, the upper limit is preferably 10% by mass or less, more preferably 5% by mass or less, from the viewpoint of chewing. Preferably, it is 1% by mass or less.

<oligosaccharides and proteins>

Examples of the oligosaccharide include fructooligosaccharides, galactooligosaccharides, malto-oligosaccharides, isomaltoligosaccharides, lactulose oligosaccharides, cellooligosaccharides, xylooligosaccharides, lactulose, α-, β, and γ. - cyclodextrin and the like. Among these, malto-oligosaccharide, isomaltoligosaccharide, and lactulose oligosaccharide are preferred because of the high effect of improving the taste quality.

As the protein, a protein derived from milk, skim milk powder, whole milk powder, whole fat sweetened condensed milk, defatted sweetened condensed milk or raw emulsifiable milk, soybean protein or the like can be usually used.

<tackifier>

The tackifier can be added to the extent that it does not adversely affect the effects of the present invention. As the usable person, for example, Sanxian gum, Guaya gum, locust bean gum, tragacanth gum, tamarind gum, tarragon gum, carbene gum, rhamnose gum, gum arabic, glucomannan Glycan, karaya gum, degummed gellan gum, natural gellan gum, gum arabic, Macrophomopsis gum, carrageenan, agar, gelatin, pectin, guaran gum, glucomannan, alginic acid (algae) Acid, alginate), various chemicals, modified starch, CMC (Carboxymethyl Cellulose), MC (methyl cellulose, Methyl Cellulose), HPC (hydroxypropyl cellulose, Hydroxypropyl cellulose), HPMC (Hydroxypropylmethylcellulose, Hydroxy Propyl Methyl Cellulose), microcrystalline cellulose, lyophilized cellulose, microfibrous cellulose, dried konjac processed products, and the like.

<emulsifier>

As the emulsifier which can be used in the present invention, for example, glycerin fatty acid ester (single Glycerol fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride such as citric acid or lactic acid, polyglycerin fatty acid ester), fatty acid sucrose ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, saponin And polysorbate, stearin lactate (sodium, calcium), etc., but it is not limited to this.

<food>

The snack of the present invention may contain foodstuffs as long as it does not affect the effects of the present invention. As a foodstuff, it can be either plant or animal. As the plant-based food material, those obtained by cutting fruits, vegetables, nuts, grains, and the like in a fresh state; and/or drying or immersing them may be used. As the animal food, the following may be used: beef; pork; chicken; or processed into dried meat, ham, sausage, etc.; fish; or processed into smoked fish, fish sauce, sausage, etc. The creator; and the yeast that makes the cheese and other milk.

<flavor raw material>

The snack of the present invention may contain a flavor raw material as long as it does not affect the effects of the present invention. Examples of the flavor raw material include seeds (peanuts, almonds, macadamia, cashews, chestnuts, etc.), beans (red beans, peas, soybeans, etc.), fish and shellfish (shrimp, crab, big squid, shellfish, crocodile, etc.). ), milk (milk, raw emulsifiable concentrate, condensed milk, whole milk, skim milk powder, cheese, yoghurt, etc.), vegetables (carrots, tomatoes, onions, sweet peppers, kale, etc.), fruits (strawberries, oranges, Raisins, apples, kiwis, pineapples, plums, bananas, figs, peaches, pears, etc.), hobby drinks (coffee, black tea, cocoa, beer, wine, whiskey, distilled spirits, etc.), seasonings (salt, sauce, soy sauce) , sauce, vinegar, etc.), and spicy seasonings (pepper, curry powder, cinnamon, etc.). The form of the raw materials may be any of fresh, dried, powder, paste, mud, liquid, and the like. In order to impart a desired flavor to the snack, one type or two or more types may be used in combination.

<High Sweetness Sweetener>

The snack of the present invention may be added as long as it does not affect the effects of the present invention: High-sweet sweeteners such as saccharin sodium, sclaramem and its salts, potassium sulfamate, thaumatin, aspartame, sucralose, alitame, and stevioside contained in stevia extract.

<nutrition agent>

In the snack of the present invention, as long as the effect of the present invention is not affected, the following substances can be fortified: vitamins, calcium, iron, DHA (docosahexaenoic acid), EPA (eicosapentaene) Acid, Eicosapntemacnioc Acid), Sesamin, Hyaluronic Acid, Placenta Extract, Maca, Turmeric, Collagen, Amino Acid, Squalane, Coenzyme Q10, and Royal Jelly Nutritional.

The baked food of the present invention will be specifically described below.

<Materials for baked goods>

The baked food of the present invention refers to a method in which water is added to a raw material containing flour, sugar, and fat, mixed, kneaded, and calcined or fried. Specifically, it refers to pound cakes, sponge cakes, hurricane cakes, Nagasaki cakes, pancakes, cheese cakes, and donuts. In particular, it is a preferred form for blending ingredients and maintaining uniformity. Pound cakes, sponge cakes, hurricane cakes, Nagasaki cakes, and cheese cakes are preferred.

<flour>

Here, flour refers to a powder made by grinding wheat. In flour, according to the proportion of the protein contained therein and the nature of the gluten formed, it is classified into: low-gluten flour, medium-gluten flour, high-gluten flour, semolina flour, whole wheat flour, semolina and semolina. One is in accordance with the flour referred to in this application. Among these, the baked food of the present invention is preferably high-gluten flour, medium-gluten flour, and low-gluten flour. The ratio of high-gluten flour protein to 12% or more, medium-gluten flour-based protein ratio is 11.9 to 8.6%, and low-gluten flour-based protein ratio is 8.5% or less. In particular, in the present application, it is preferred to use 50% by mass of low-gluten flour in terms of processing characteristics and texture. More preferably, it is 70% by mass or more, and particularly preferably 85% by mass or more.

The amount of the flour to be blended in the baked food of the present invention is preferably 10% by mass. Further, it is preferably 15% by mass or more, and particularly preferably 20% by mass or more. The more flour, the better the nutritional value, so it is better. The upper limit is preferably 50% by mass or less, more preferably 40% by mass or less, and particularly preferably 30% by mass or less, from the viewpoint of productivity (ease of uniformity of the dough).

<sugar>

Further, examples of the saccharide used in the present invention include sucrose, lactose, maltose, glucose, fructose, invert sugar, sucrose, powdered sucrose, reduced maltose, honey, trehalose, trehalulose, and α. Sugars such as β-type new trehalose, palatinose, D-xylose, starch hydrolysate, and dextrin; and sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol. In addition, high sweetness such as sodium saccharin, sikaram and its salts, potassium acesulfame potassium, thaumatin, aspartame, sucralose, alitame, and stevioside contained in stevia extract may be added. Sweeteners, etc. These sugars may be combined in combination of two or more. Among the above, in terms of taste, starch hydrolyzate, dextrin, sucrose, glucose, and sugar alcohol are preferred. Among these, a combination of sucrose, sugar alcohol or the like is preferred.

The amount of the saccharide to be blended in the baked food of the present invention is preferably 2% by mass or more, more preferably 5% by mass or more, and still more preferably 10% by mass or more. The more the sugars, the more excellent the sweetness, so it is preferred. The upper limit is preferably 25% by mass or less, more preferably 20% by mass or less, and particularly preferably 15% by mass or less, from the viewpoint of the balance between the taste of the sweetness and the taste of the flour.

<grease>

As the fat or oil used in the present invention, one or two or more of the following may be used in combination: a milk fat component such as butter or raw emulsifiable concentrate, a vegetable fat or oil, or the like, a fat or oil, a transesterified fat or the like. Examples of the vegetable fats and oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil, and coconut oil. Among these, butter and raw emulsifiable concentrate are preferable in terms of flavor.

The amount of the fat or oil to be blended in the baked food of the present invention is preferably 10% by mass or more, more preferably 15% by mass or more, and still more preferably 20% by mass or more. The more oil, the wind The more excellent the taste and nutritional value, the better. The upper limit is preferably 35 mass% or less, more preferably 30 mass% or less, and particularly preferably 25% by mass or less from the viewpoint of productivity (paste uniformity).

<egg>

The egg system used in the present invention can be used as an edible egg, preferably a bird egg. As the bird egg, eggs, quail eggs, duck eggs, ostrich eggs, and pigeon eggs may be mentioned, and these may be used in combination. In particular, in the present invention, it is preferred to use eggs in terms of processability and flavor. Eggs can be directly used as raw eggs, and dried processed eggs can be used, but in terms of processability, raw eggs are preferably used.

The amount of the egg to be blended in the baked food of the present invention is preferably 10% by mass or more, more preferably 15% by mass or more, and still more preferably 20% by mass or more. The more eggs, the better the taste and nutritional value, so it is better. The upper limit is preferably 35 mass% or less, more preferably 30 mass% or less, and particularly preferably 25% by mass or less from the viewpoint of productivity (paste uniformity).

<oligosaccharide>

In the baked food of the present invention, in order to impart a rich taste, it is preferred to formulate oligosaccharides. The oligosaccharide can be formulated in addition to the saccharide, and the sweetness of the saccharide (the sensation immediately after eating) is mellow and the rich scent of the aftertaste (the taste after swallowing) is imparted. Examples of the oligosaccharide include fructooligosaccharides, galactooligosaccharides, malto-oligosaccharides, isomaltoligosaccharides, lactulose oligosaccharides, cellooligosaccharides, xylooligosaccharides, lactulose, α-, β, γ - cyclodextrin and the like. It is preferred that the malt oligosaccharide, the isomalto-oligosaccharide, and the lactulose oligosaccharide have a high quality improvement effect.

The amount of the oligosaccharide to be blended in the baked food of the present invention is preferably 1% by mass or more, more preferably 3% by mass or more, and still more preferably 5% by mass or more. The more the oligosaccharide, the more excellent the taste improving effect, and therefore it is preferable. The upper limit is preferably 15% by mass or less, more preferably 10% by mass or less, and particularly preferably 8% by mass or less.

<Other raw materials>

The baked food of the present invention may be the same as the ordinary food as long as it does not affect the effects of the present invention, except for the above. For example, an additive material selected from the group consisting of water, protein, a thickener, a seasoning, a flavor, a coloring matter, and an emulsifier may be mixed in a specific ratio.

As the protein, a protein derived from milk, skim milk powder, whole milk powder, whole fat sweetened condensed milk, defatted sweetened condensed milk or raw emulsifiable milk, soybean protein or the like can be usually used.

As the tackifier, it can be added within a range that does not adversely affect the effects of the present invention. For example, Sanxian gum, Guaya gum, locust bean gum, tragacanth gum, tamarind gum, talatin gum, cadmium gum, rhamnose gum, Indian gum, glucomannan, karaya Gum, degumming gellan gum, natural gellan gum, gum arabic, Macrophomopsis gum, carrageenan, agar, gelatin, pectin, gelantan gum, glucomannan, alginic acid (alginic acid, alginate) ), various chemical, modified starch, CMC, MC, HPC, HPMC, microcrystalline cellulose, cellulose, microfibrous cellulose, dried konjac processed products.

Examples of the emulsifier include glycerin fatty acid esters (monoglycerin fatty acid esters, diglycerin fatty acid esters, organic acid monoglycerides such as citric acid or lactic acid, polyglycerin fatty acid esters), fatty acid sucrose esters, and sorbitol. Anhydride fatty acid ester, propylene glycol fatty acid ester, lecithin, saponin, polysorbate, stearin lactate (sodium, calcium), and the like.

Further, vitamins, calcium, iron, DHA nutrients, and the like may be used in combination.

<food>

The baked food of the present invention preferably comprises a material having a short diameter of 0.5 mm or more, a long diameter/short diameter ratio of 1.0 to 5.0, and a specific gravity of 1.0 g/mL or more. The food material is preferably a size having a short diameter of 0.5 mm or more.

The short diameter referred to herein refers to the smallest of the distance from one surface to the other surface via one center (center of gravity) when using an amorphous food material. The shorter the short diameter, chew It is preferable because it is excellent in flavor and flavor. The short diameter is more preferably 1 mm or more, further preferably 3 mm or more, particularly preferably 5 mm or more, and most preferably 10 mm or more. As an upper limit, it is 30 mm or less.

The long diameter refers to the largest of the above measurement methods, and the long diameter/short diameter ratio is 1.0 to 5.0. In terms of being easy to eat, it is preferably 1.0 to 3.0, more preferably 1.0 to 2.0.

The specific gravity of the food is 1.0 g/mL or more, and the larger the specific gravity, the more chewy, and the better the feeling when the teeth are bitten, so it is preferable. The specific gravity is preferably 1.2 g/mL or more, more preferably 1.3 g/mL or more, and particularly preferably 1.5 g/mL or more, and most preferably 1.7 g/mL or more. In order to maintain an even distribution of the foodstuff, it is preferably 3.0 g/mL or less.

<Types of ingredients>

The foodstuff which can be used in the present invention may be either plant or animal.

As the plant-based food material, those obtained by cutting fruits, vegetables, nuts, grains, and the like in a fresh state; and/or drying or immersing them may be used. The impregnated fruit and vegetable are those which are obtained by immersing in a sugar liquid such as granulated sugar; immersed in salt water; and immersed in vinegar, etc. And any of the dried ones. Among these, in terms of workability, it is preferred to use a fruit dried by using sunlight or the like, or a dried fruit dried after being immersed in sugar.

As an animal food, you can use beef, pork, chicken, or processed into dried meat, ham, sausage, etc., fish, or processed into smoked fish, fish sauce, sausage, etc. And make the cheese and other milk yeast.

<fruit-based ingredients>

It is preferred to use a fruit-based foodstuff in the baked food of the present invention. It is possible to obtain an excellent taste by using a fruit. The fruit-based foodstuff is contained in the above, and it is preferably one or more selected from the group consisting of dried fruit, immersed in a sugar liquid, and fresh fruit in terms of ease of processing.

<fruit dried>

The foodstuff to be blended in the baked food of the present invention is preferably dried in terms of ease of processing, texture and taste. As the dried fruit, for example, one or more of the dried fruits of the following can be used: raisins (grapes), figs, prune, dried persimmons (persimmons), apricots, plums, blueberries, cranberries. , non-nuclear currants (currants), orange peel (orange peel), lemon peel (lemon peel), melon, apple, mango, papaya, banana, pineapple, jujube, date palm, hawthorn, alfalfa, etc.

<addition amount of ingredients>

The baked food of the present invention is required to contain 1% by mass or more of the above-mentioned foodstuff. By blending a large amount of ingredients, it is possible to obtain a baked food with a good taste and taste. It is preferably 3% by mass or more, more preferably 5% by mass or more, further preferably 10% by mass or more, particularly preferably 15% by mass or more, and most preferably 20% by mass or more. When the excessive amount of the food material is placed, the balance with the dough is disintegrated, and the deformation is caused, and the texture is damaged. Therefore, the upper limit is 50% by mass or less.

<Addition amount of cellulose composition>

The baked food of the present invention preferably contains 0.1% by mass or more of the cellulose composition of the present invention. The amount of the cellulose composition referred to herein is calculated based on the weight of the composition (not the cellulose content in the composition). The more the cellulose composition is blended, the more uniform the uniformity of the food. It is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, further preferably 1% by mass or more, particularly preferably 3% by mass or more, and most preferably 5% by mass or more. On the other hand, if too much cellulose is blended, a fibrous dry and dry texture will appear in the cake, so the upper limit is preferably 10% by mass or less.

<modified starch used in baked goods>

In the baked food of the present invention, modified starch may be used in addition to the above raw materials. The modified starch is preferably used in combination with the cellulose composition to obtain a synergistic effect in terms of uniform stabilization of the food material. The amount of the baked food of the present invention in the case of being used in combination with the cellulose composition is preferably 0.1% by mass or more. More preferably 1% by mass Further, it is preferably 1.5% by mass or more, and particularly preferably 2% by mass or more. When the modified starch is excessively blended, the texture is impaired. Therefore, it is preferably 10% by mass or less, more preferably 5% by mass or less, and still more preferably 3% by mass or less.

Here, as the modified starch which can be used, acetylated adipic acid crosslinked starch, acetated acidified starch, acetylated phosphoric acid crosslinked starch, sodium octenyl succinate starch, starch acetate, Acidified starch, hydroxyalkylated phosphoric acid crosslinked starch, hydroxyalkylated starch, phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, sodium starch glycolate, sodium starch phosphate. Any one of the following may be used: a person who has been subjected to α-processing, a part that has been subjected to α-processing, and a person who has not undergone α-processing. Further, it is also possible to use an acid-treated starch or an alpha-formified starch obtained by subjecting crude starch to gelatinization. The modified starch may be used alone or in combination of two or more. Among the above modified starches, the synergistic effect of the gelatinized processing and the cellulose composition is high, so that it is preferred. Further, it is preferred that the acetylated acidified starch, the sodium starch octenyl succinate, the acetic acid starch, the acidified starch, the hydroxyalkylated starch, the phosphorylated starch, and the crude starch are alpha-formed. It is especially preferred to be a gelatinized starch obtained by subjecting crude starch to alpha processing.

As a raw material of the modified starch, wheat starch, corn starch, sweet corn starch (waxy corn starch), potato starch, potato starch, potato starch, rice starch, glutinous rice starch, sweet potato starch, sago starch, Bamboo 芋 starch and so on.

Among these, in terms of the synergistic effect with the cellulose composition, sweet corn starch (waxy corn starch), tapioca starch, and more preferably tapioca starch are preferred.

<Method of making baked goods>

The baked food of the present invention is a method in which water is added to a raw material containing flour, sugar, fat, and, if necessary, an egg, mixed, kneaded, and calcined or fried, and can be prepared by a conventionally known method. . In the above method, a pound cake, a sponge cake, a hurricane cake, a Nagasaki cake, a pancake, a cheese can be manufactured according to the ratio of the raw materials to be blended, the moisture content to be added, the mixing of the dough, the kneading conditions, the baking conditions, and the final form. Any of the cakes and doughnuts. Among them, in particular, the pound cake, the sponge cake, the hurricane cake, the Nagasaki cake, and the cheese cake are preferable in terms of the form thereof, and the effect of the present invention is large.

<pound cake, sponge cake, hurricane cake, Nagasaki cake, cheese cake>

For example, there are known three methods: a co-stirring method in which all the eggs are dispersed in advance to prepare a cake dough; and a stirring method in which the egg is divided into a protein and an egg yolk, and the protein portion is dispersed, thereby making it After the meringue state, the cake dough is prepared; and the one-time feeding method is to mix all the raw materials together and break them up to prepare the cake dough. In the present invention, it is preferred to carry out the modulation by a one-time addition method which can be produced in a large amount.

The one-time feeding method can be prepared by the following processing methods: mixing raw materials such as flour, all eggs, saccharides, fats, water, and emulsifiers, and dispersing them to cause foaming, and injecting them into roasting After the mold, the baking was carried out using an oven.

In the present invention, the dispersing step is not essential, and the degree and method of dispersing can be appropriately adjusted according to the final desired form using well-known techniques.

<Method of Adding Cellulose Composition>

In the above production method, the cellulose composition is added at a stage before calcination. In particular, it is preferred to mix the other raw materials in the presence of water to promote dispersion of the cellulose. Further, when egg or water is added, it may be mixed with these beforehand and added in a dispersed state.

<How to add ingredients>

In the above production method, the food material of the present invention is also added at a stage before baking. The order of addition of the foodstuff and the cellulose may be reversed, but it is preferably added after the cellulose is dispersed in the dough.

<Sponge cake, pound cake, hurricane cake>

The sponge cake as used in the present invention means, in particular, in the above description, having the form of a cake dough which is baked by an oven using the foaming property of the opened egg. Bouncy, lighter sponge. Especially in the foaming step, the basic composition of the sponge dough is egg, sugar and flour, but here, the butter sponge containing the fat is also included in the sponge cake of the present invention. The hurricane cake of the present invention is included in the sponge cake of the present invention, especially to the meringue in the stirring step.

Here, the sponge cake and the pound cake of the present invention can be distinguished by the specific gravity of the dough before baking. The proportion of the dough of the sponge cake is preferably from 0.3 to 0.69 g/mL, more preferably from 0.35 to 0.6 g/mL, further preferably from 0.4 to 0.55 g/mL.

The dough of the pound cake of the present invention preferably has a specific gravity of 0.7 to 1.0 g/mL, more preferably 0.75 to 0.9 g/mL, and further preferably 0.75 to 0.85 g/mL.

<Other food uses>

The cellulose composition of the present invention can be used in various foods. For example: various soups, stews, sauces, seasoning sauces, salad dressings and other seasonings; various beverages containing the following, namely, coffee, black tea, matcha, cocoa, rice cake, bean soup, juice, etc. Beverages, raw milk, processed milk, lactic acid bacteria beverages, soymilk and other milk-based beverages, calcium fortified beverages and other nutritional fortified beverages and beverages containing dietary fiber; ice cream, ice milk, cream, milkshake, sorbet and other ice snacks Kinds; butter, cheese, yoghurt, coffee extract, fresh cream, custard cream, pudding and other dairy products; mayonnaise, margarine, pastry, shortening and other oil processing foods; all kinds of spices represented by mustard sauce Paste; all kinds of cake stuffing represented by jam and sugar cream; containing various stuffing, jelly gel, paste food; bread, noodles, pasta, pizza, a series of foods containing various bread premixes; Japanese-style, western-style snacks such as candy, cookies, biscuits, pancakes, chocolate, rice cake, etc.; aquatic products represented by fish cakes, fish and hawthorn cakes; ham, sausage, burger And other livestock products represent the cream croquette, China with stuffing, gratin, dumplings and other dishes like; salted fish, pickled food and other delicacies like lees; pet food; and liquid diet and so on.

The cellulose composition of the present invention is used in such applications as a non-emulsifying oil. Stabilizer, suspension stabilizer, bismuth viscosity stabilizer, foam stabilizer, clouding agent, tissue imparting agent, fluidity improver, conformal agent, anti-drip agent, dough modifier, powder base, dietary fiber A low calorie base such as a base or a fat is used instead. Moreover, the above-mentioned foods, such as canned foods, powdered foods, frozen foods, foods for microwave ovens, etc., can exhibit the effects of the present invention even if the processing methods of the form or the time are different.

When the cellulose composition of the present invention is used in the case of a food, the same method as that usually performed in the manufacture of each food is used, and in addition to the main raw material, a fragrance, a pH adjuster, and a viscosity increase may be added as needed. Stabilizers, salts, sugars, oils, proteins, emulsifiers, sour agents, pigments, etc., can be mixed, kneaded, stirred, emulsified, heated, etc.

<Uses other than food>

The cellulose composition of the present invention is an easily dispersible stabilizer of a non-emulsifying oil which can be easily dispersed in a liquid having a high salt concentration. In addition to foods, the following may be mentioned as the use of the cellulose composition: pharmaceuticals such as syrups, liquids, ointments, cosmetics, lotions, lotions, detergents, etc., cosmetics, foods, industrial detergents, and treatment materials. , household (clothing, kitchen, house, tableware, etc.) detergent raw materials, paints, pigments, ceramics, water-based latex, emulsification (polymerization), pesticides, fiber processing (degumming preparations, dyeing auxiliaries, softeners, Water repellent), antifouling agent, concrete mixture, printing ink, lubricating oil, antistatic agent, antifogging agent, lubricant, dispersant, deinking agent, etc. Among them, in particular, in a composition containing an aqueous suspension state of a water-insoluble component, aggregation, separation, water separation and precipitation do not occur, and a stable dispersion state can be maintained. Further, the performance as a stabilizer is remarkably improved, and the problem of coarse deposits is eliminated by the smooth mouthfeel and body feel. Therefore, the cellulose composition can be used for a wide range of food applications other than those described above.

<Industrial use>

The cellulose composition of the present invention has a suspension stabilizing effect and is therefore effective for preventing separation, precipitation and aggregation of coating components. Especially preferred for use in manufacturing steps Separation, precipitation and condensation of components during use are the problems of electrodeposition coatings, surface coatings, intermediate coatings, and building materials. The salt concentration is not particularly limited in such applications, but is preferably 1.0 mol/L or less. The salt concentration herein refers to the salt concentration in the aqueous solution obtained by removing the solid component in the above coating by centrifugation and/or filtration, and using a salt meter (digital salt meter ES-made by ATAGO) 421) The measured value (% by mass) is the molar concentration (mol/L) converted as NaCl. Further, in such applications, the pH is not particularly specified, but the pH is preferably from 3.0 to 13.0, more preferably from 4.0 to 12.0. As a method of measuring pH, the solid content in the above-mentioned coating material is removed by centrifugation and/or filtration, and then it can be measured using a pH meter (pH meter D-50 manufactured by HORIBA).

[Examples]

The invention is illustrated by the following examples. However, these are not intended to limit the scope of the invention.

<Examples and Comparative Examples of Aqueous Food and Drink Products>

First, a description will be given of various methods for evaluating physical properties.

<Microparticle component (BS amount) of cellulose composition>

(1) The cellulose composition of the present invention was weighed and dispersed in a 5% by mass aqueous sodium chloride solution so as to have a concentration of 0.01% by mass.

(2) Next, the dispersion of the cellulose composition is placed in a laser diffraction/scattering type particle size distribution meter (manufactured by Horiba, Ltd., trade name "LA-910", flow cell) In the middle, ultrasonic treatment was performed for two minutes, and the particle size distribution was measured at a refractive index of 1.04.

(3) Here, in the obtained volume frequency histogram, the ratio of the particles of 1 μm or less (the percentage with respect to the total volume frequency) occupied by the whole is calculated by the following formula. BS amount (%) = (volume frequency of particles below 1 μm) / (total volume frequency detected) × 100

<Evaluation of Ramen Soup: Appearance Observation>

(dispersion stability of oil)

The prepared soup was placed in a 200 mL tall beaker, and after being placed at a specific temperature and a specific temperature, the volume ratio of the thinner layer (oil layer) produced in the upper portion was visually evaluated.

◎ (Excellent): no separation (even)

○ (good): there is separation, less than 10%

△ (可): separation of more than 10% and less than 30%

× (not available): separation of more than 30%

* Here, % of separation is the volume percentage of the oil layer occupied by the volume of the whole soup.

(agglutination of proteins)

The prepared soup was placed in a 200 mL high-profile beaker, and after being placed at a specific temperature and a specific temperature, the color of the side and the bottom surface (such as spot-like color unevenness) was evaluated by visual observation.

◎ (Excellent): no color shade (even)

○ (good): partial color shade

△ (can): There is a shade of color on one side, which in turn produces a precipitate

× (not available): the overall color has a dark shade, which in turn produces a precipitate

(flavor)

Hot water was added to the freshly prepared concentrated soup and diluted three times in volume ratio. Thereafter, the degree of masking of the flavor of the oil in the case where the diluted solution was compared with those in which no cellulose composition was added was subjected to sensory evaluation.

◎ (Excellent): no shading

○ (good): there is a little shadow

△ (can): obviously shaded

× (not): there is a shadow, so that the taste of the oil is not felt.

<Evaluation of seasoning sauce for barbecue: appearance observation>

(dispersion stability of oil)

The prepared seasoning sauce is filled into a 50 mL volume plastic container and stored at a specific time, at a specific temperature, and then subjected to a specific treatment, and the layer of the color produced by the upper portion is visually observed ( The volume fraction of the oil layer was evaluated.

◎ (Excellent): no separation (even)

○ (good): there is separation, less than 5%

△ (可): separation of more than 5% and less than 10%

× (not available): 10% or more separated

* Here, % of separation is the volume percentage of the oil layer occupied by the volume of the whole seasoning juice.

(suspension stability of ingredients)

The prepared seasoning sauce is placed in a 50 mL volume plastic container and stored at a specific time, at a specific temperature, and then subjected to a specific treatment, and the sediment (sediment) of the food to the bottom surface is visually observed. Evaluation.

◎ (Excellent): no precipitation

○ (good): partially thinner precipitation

△ (can): precipitates thinner on one side

× (not available): densely precipitated as a whole

<Evaluation of mayonnaise: appearance observation>

(conformity)

The prepared mayonnaise was placed in a tube container, and 3 g was extruded from the tube as if it were an elevation angle, and the vertical angle after 1 hour was evaluated by visual observation.

◎ (Excellent): Maintain the form after extrusion as it is

○ (good): the front end of the corner is slightly rounded

△ (can): rounded from the front to the middle of the corner

× (not available): the whole is rounded, but the state is hornless

<Evaluation of Soft Ice Cream: Appearance Observation>

(dispersion stability of oil)

The soft ice cream produced by trial production is sterilized at a specific time and at a specific temperature, and filled into a heat-resistant bottle of 250 mL volume, and then stored at a specific time and at a specific temperature, the color produced by the upper layer is visually thinned by visual observation. The volume fraction of the layer (oil layer) was evaluated.

◎ (Excellent): no separation (even)

○ (good): there is separation, less than 2%

△ (可): separation of 2% or more and less than 5%

× (not available): separated by more than 5%

* Here, % of separation is the volume percentage of the oil layer occupied by the volume of the entire soft ice cream.

<Viscose elasticity of water-based food products>

(1) The aqueous food and drink obtained by each of the examples and the comparative examples was heated to a specific temperature (25 ° C or 50 ° C), and loaded into a viscoelasticity measuring apparatus (manufactured by Rheometric Scientific, ARES100FRTN1, geometry) : 25 mm conical plate type). At this time, the aqueous food system does not destroy the fine structure by specific conditions (temperature: fixed at 25.0 ° C or fixed at 50.0 ° C, angular velocity: 20 rad / sec; strain: in the range of 1 → 794%). The method was carried out slowly using a dropper, and after standing for 10 minutes, measurement was started in a dynamic strain (Dynamic Strain) mode.

(2) Then, the loss tangent is obtained from the storage elastic modulus (G') and the loss elastic modulus (G") of the strain on the strain-stress curve obtained by the measurement of the respective temperatures described above. (tan δ), and the ratio of loss tangent (tan δ (50 ° C) / tan δ (25 ° C)) was calculated using these.

[Example 1] 1) Dispersion / homogenization steps

While using a high-speed mixer (manufactured by PRIMIX, trade name: TK Homo-Mixer MARKII), 1500 g of tap water at 25 ° C was stirred at 2000 rpm, and dextrin (manufactured by Sanwa starch, trade name: Sandec #100) 250 g was added as a hydrophilic Sexual substance and stir for 5 minutes. Thereafter, 25 g of hydroxypropylated starch (manufactured by Ryokan Chemical Co., Ltd., trade name: Delica WH) derived from waxy corn starch was added as a modified starch, followed by stirring for 5 minutes. Then, a composite of cellulose and Sanxian gum was added (manufactured by Asahi Kasei Chemical Co., Ltd. under the trade name Ceolus RC-N30, composition: cellulose/sanzan/dextrin=75/5/20 (mass ratio), storage elastic mold The number (G'): 1.0 Pa, volume average particle diameter: 8.6 μm, colloidal component amount: 65% by mass) 225 g as a cellulose composite, and stirred at 12,000 rpm for 60 minutes to prepare a dispersion.

2) Drying step

Using a spray dryer (manufactured by Tokyo Science Co., Ltd., trade name: SD-1000), the dispersion was prepared at a feed rate of 10 g/min at an inlet temperature of 160 to 200 ° C and an outlet temperature of 60 to 80 ° C. dry. The obtained dried product was passed through a sieve having a mesh size of 500 μm to obtain a cellulose composition A. The amount of BS of the obtained cellulose composition A was measured, and the results are shown in Table 1.

3) Trial production of concentrated ramen soup

Cellulose Composition A was used, and a concentrated ramen soup was prepared in the following manner.

First, a propeller mixer (manufactured by HEIDON, trade name: 3-1 Motor, agitated wing paddle type propeller 1 section) was used, and the following materials were stirred at 75 ° C, 500 rpm for 10 minutes: chicken extract (JT Foods, Inc.) 96 g 21 g of white pig soup (manufactured by JT Foods Co., Ltd.), 12.6 g of soy sauce (Kikkoman), 5.1 g of porcine protein hydrolyzate (manufactured by AP-LP), dried fish extract (manufactured by JT Foods Co., Ltd.) 2.1 g, and pure water 84 g.

Then, the previously mixed powder components (cellulose composition A 4.5 g, sugar 6.9 g, salt 6 g, nucleic acid seasoning 1.8 g, tricyanidin 0.45 g) were added and stirred at 500 rpm. After mixing for 10 minutes, 60 g of refined lard was added and stirred at 700 rpm for 10 minutes. The final product had a salt concentration of 3% by mass and an oil content of 20% by mass.

This was transferred to a 200 ml volume high-shaped beaker, and after storage at 75 ° C for two hours, the appearance of the appearance was observed by visual observation (evaluation of oil dispersion, evaluation of protein aggregation). The evaluation results are shown in Table 1.

The viscoelasticity was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 1.1.

4) Trial production of barbecue seasoning sauce

Using the above cellulose composition A, a barbecue seasoning juice was prepared in the following manner.

Using a propeller mixer (manufactured by HEIDON, trade name 3-1Motor, stirring blade propeller Phillips type 1), the following was stirred at 700 rpm for two hours at 85 ° C: Soy sauce soy sauce (Kikkoman) 40 g, sugar 16 g, sweet wine 10 g, sesame oil 9 g, apple cider vinegar 5.4 g, garlic 3 g, pig protein hydrolyzate 1 g, fried sesame 1 g, caramel color 1 g, seasoning 1 g, cellulose composition A1. 3 g, Sanxian gum 0.03 g, enzyme 0.5 g, black pepper 0.1 g and pure water 4.67 g. The final product had a salt concentration of 6% by mass and an oil content of 10% by mass. Transfer it to a 50 mL volume plastic container and store at 25 ° C for three days. The preserved seasoning juice was vigorously shaken 20 times up and down, and then allowed to stand. After one minute, the appearance of the appearance was observed by visual observation (dispersion stability of oil, evaluation of suspension stability of fried sesame). The evaluation results are shown in Table 1.

The viscoelasticity was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 1.1.

5) Trial production of mayonnaise

Using the above cellulose composition A, mayonnaise was prepared in the following manner.

First, a TK Homogenizer was used, and 3 g of tricyanidin, 100 g of egg yolk, and 397 g of pure water were stirred at 8,000 rpm for 5 minutes.

Then, using a TK Homogenizer, 350 g of salad oil, 26 g of salt, 9 g of sugar, 4 g of mustard powder, and 20 g of the cellulose composition A 20 g were stirred at 8,000 rpm to prepare a suspension, and pH was used using acetic acid. After the value is adjusted to 4.0, the same way is entered again. Stir. Using a high-pressure homogenizer (manufactured by APV, trade name: Menton Gaulin homogenizer), a secondary pressure of 5 MPa was applied to this pressure of 10 MPa, and the liquid was homogenized by a total amount of 15 MPa, and then filled into a container (tubular press) Machine). The final product had a salt concentration of 3% by mass and an oil content of 39% by mass.

After one week of storage at 5 ° C, the stand angle at the time of extrusion from the container was evaluated. The evaluation results are shown in Table 1.

6) Trial production of soft ice cream

Using the above cellulose composition A, a soft ice cream was produced in the following manner.

First, the TK Homogenizer was used, and the following was stirred for 5 minutes at 8,000 rpm: 160 g of unsalted cream, 600 g of refined sugar, 400 g of skim milk powder, 120 g of coconut oil, 6 g of emulsifier, 4 g of sodium benzoate. The cellulose composition A12 g and 2698 g of warm water at 70 ° C were prepared into a suspension.

Then, using a high-pressure homogenizer (manufactured by APV, trade name: Menton Gaulin homogenizer), a secondary pressure of 5 MPa was applied to the pressure of 10 MPa, and the liquid was homogenized with a total amount of 15 MPa, followed by a UHT sterilizer at 120. Sterilize at °C for 3 seconds and fill into a 250 mL volume heat-resistant bottle. After one week of storage at 5 ° C, the state of appearance (oil dispersion stability) was observed by visual observation. The evaluation results are shown in Table 1. The salt concentration was 0.1% by mass, and the oil was 6.2% by mass.

[Embodiment 2]

The dextrin (manufactured by Sanwa starch, trade name Sandec #100) was 220 g, and the hydroxypropylated starch derived from waxy corn starch (manufactured by Nissin Chemical Co., Ltd., trade name: Delica WH) was 55 g, cellulose. A cellulose composition was obtained by dispersing/homogenizing and drying in the same manner as in Example 1 except that the complex with Sanxian Gum (manufactured by Asahi Kasei Chemical Co., Ltd., trade name: Ceolus RC-N30) was 225 g. B. The amount of BS of the obtained cellulose composition B was measured, and the results are shown in Table 1.

Further, using Cellulose Composition B, in the same manner as in Example 1, the application was applied. Sexual evaluation. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 1.3.

[Example 3]

The dextrin (manufactured by Sanwa starch, trade name Sandec #100) was 180 g, and the hydroxypropylated starch derived from waxy corn starch (manufactured by Nissin Chemical Co., Ltd., trade name: Delica WH) was 95 g, cellulose. A cellulose composite was obtained by dispersing/homogenizing and drying in the same manner as in Example 1 except that the complex with Sanxian Gum (manufactured by Asahi Kasei Chemical Co., Ltd., trade name: Ceolus RC-N30) was 225 g. Object C. The amount of BS of the obtained cellulose composition C was measured, and the results are shown in Table 1.

Further, using the cellulose composition C, the physical properties of the application were evaluated in the same manner as in the first embodiment. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 1.5.

[Example 4] 1) Dispersion step

Use a propeller mixer (manufactured by HEIDON, trade name 3-1Motor BL-600, stir the wing cross type), and make dextrin (made of Sanwa starch, trade name Sandec #100) 125 g, derived from wax Hydroxypropylated starch of corn starch (manufactured by Nissin Chemical Co., Ltd., trade name: Delica WH) 150 g, a composite of cellulose and Sanxian gum (manufactured by Asahi Kasei Chemicals, trade name: Ceolus RC-N30) is 225 g. Except for this, dispersion was carried out in the same manner as in Example 1 to obtain a dispersion.

2) Homogenization step

A high pressure homogenizer (manufactured by APV, trade name: Menton Gaulin homogenizer) was used, and a secondary pressure of 5 MPa was applied to this pressure of 15 MPa, and the dispersion obtained by the above was homogenized by a total amount of 20 MPa under high pressure.

3) Drying step

The homogenized dispersion obtained by the above was dried by the same method as in Example 1 to obtain a cellulose composition D. The amount of BS of the obtained cellulose composition D was measured, and the results are shown in Table 1.

Further, using the cellulose composition D, the physical properties of the application were evaluated in the same manner as in the first embodiment. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 1.4.

[Example 5]

Hydroxypropylated starch derived from waxy corn starch (manufactured by Ryokan Chemical Co., Ltd., trade name: Delica WH) was 275 g, a composite of cellulose and Sanxian gum (manufactured by Asahi Kasei Chemical Co., Ltd. under the trade name Ceolus RC-N30). In the same manner as in Example 4, dispersion/homogenization and drying were carried out to obtain a cellulose composition E, except that it was 225 g. The amount of BS of the obtained cellulose composition E was measured, and the results are shown in Table 1.

Further, using the cellulose composition E, the physical properties of the application were evaluated in the same manner as in the first embodiment. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result, tan δ (50 ° C) / tan δ (25 ° C) was 1.2.

[Embodiment 6]

The dextrin (manufactured by Sanwa starch, trade name Sandec #100) was 285 g, and the hydroxypropylated starch derived from waxy corn starch (manufactured by Nissin Chemical Co., Ltd., trade name: Delica WH) was 65 g, cellulose. A cellulose composition was obtained by dispersing/homogenizing and drying in the same manner as in Example 1 except that the complex with Sanxian Gum (manufactured by Asahi Kasei Chemical Co., Ltd., trade name: Ceolus RC-N30) was 150 g. F. The amount of BS of the obtained cellulose composition F was measured, and the results are shown in Table 1.

Further, using the cellulose composition F, in the same manner as in Example 1, the application was applied. Sexual evaluation. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result, tan δ (50 ° C) / tan δ (25 ° C) was 1.1.

[Embodiment 7]

The dextrin (manufactured by Sanwa starch, trade name Sandec #100) was 215 g, and the hydroxypropylated starch derived from waxy corn starch (manufactured by Nissin Chemical Co., Ltd., trade name: Delica WH) was 85 g, cellulose. A cellulose composition was obtained by dispersing/homogenizing and drying in the same manner as in Example 1 except that the complex with Sanxian Gum (manufactured by Asahi Kasei Chemical Co., Ltd., trade name: Ceolus RC-N30) was 200 g. G. The amount of BS of the obtained cellulose composition G was measured, and the results are shown in Table 1.

Further, the application properties were evaluated in the same manner as in Example 1 using the cellulose composition G. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 1.3.

[Embodiment 8]

The dextrin (manufactured by Sanwa starch, trade name Sandec #100) was 107 g, and the hydroxypropylated starch derived from waxy corn starch (manufactured by Nissin Chemical Co., Ltd., trade name: Delica WH) was 118 g, cellulose. A cellulose composition was obtained by dispersing/homogenizing and drying in the same manner as in Example 1 except that the complex with Sanxian Gum (manufactured by Asahi Kasei Chemical Co., Ltd., trade name: Ceolus RC-N30) was 275 g. H. The amount of BS of the obtained cellulose composition H was measured, and the results are shown in Table 1.

Further, the physical properties of the application were evaluated in the same manner as in Example 1 using the cellulose composition H. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result, tan δ (50 ° C) / tan δ (25 ° C) was 1.1.

[Embodiment 9]

The dextrin (manufactured by Sanwa starch, trade name Sandec #100) was 285 g, and the phosphate cross-linked alpha-starch derived from waxy corn starch (manufactured by Nippon Food Chemical Co., Ltd. under the trade name Neovis C-60) was 65 g. The fiber was obtained by dispersing/homogenizing and drying in the same manner as in Example 1 except that the composite of cellulose and Sanxian gum (manufactured by Asahi Kasei Chemical Co., Ltd., trade name: Ceolus RC-N30) was 150 g. Composition I. The amount of BS of the obtained cellulose composition I was measured, and the results are shown in Table 1.

Further, using the cellulose composition I, the physical properties of the application were evaluated in the same manner as in the first embodiment. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 1.05.

[Embodiment 10]

The dextrin (manufactured by Sanwa starch, trade name Sandec #100) was 285 g, and the gelatinized corn starch-derived gelatinized starch (manufactured by Nitto Chemical Co., trade name: MH-A) was 65 g, cellulose and A cellulose composition J was obtained by dispersing/homogenizing and drying in the same manner as in Example 1 except that the complex of Sanxian gum (manufactured by Asahi Kasei Chemical Co., Ltd., trade name: Ceolus RC-N30) was 150 g. . The amount of BS of the obtained cellulose composition J was measured, and the results are shown in Table 1.

Further, using the cellulose composition J, the physical properties of the application were evaluated in the same manner as in the first embodiment. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 1.05.

[Example 11]

The dextrin (manufactured by Sanwa starch, trade name: Sandec #100) was 285 g, and the hydroxypropyl phosphate crosslinked starch derived from waxy corn starch (manufactured by Nissin Chemical Co., Ltd., trade name: Delica KH) was 65 g. Dispersion/homogeneity was carried out in the same manner as in Example 1 except that a composite of cellulose and Sanxian gum (manufactured by Asahi Kasei Chemical Co., Ltd., trade name: Ceolus RC-N30) was 150 g. The mixture was dried to obtain a cellulose composition K. The amount of BS of the obtained cellulose composition K was measured, and the results are shown in Table 1.

Further, the physical properties of the application were evaluated in the same manner as in Example 1 using the cellulose composition K. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 1.05.

[Embodiment 12]

The dextrin (manufactured by Sanwa starch, trade name Sandec #100) was 180 g, and the hydroxypropylated starch derived from waxy corn starch (manufactured by Nissin Chemical Co., Ltd., trade name: Delica WH) was 95 g, cellulose. Complex with paulownia gum (made by Asahi Kasei Chemicals, trade name Ceolus RC-N81, composition: cellulose / karaya gum / dextrin = 80 / 10/10 (mass ratio), storage elastic modulus (G') Fiber was obtained by dispersing/homogenizing and drying in the same manner as in Example 1 except that 0.2 Pa, volume average particle diameter: 8.2 μm, and colloidal component amount: 55 mass%) was 225 g. Composition L. The amount of BS of the obtained cellulose composition L was measured, and the results are shown in Table 1.

Further, the application properties were evaluated in the same manner as in Example 1 using the cellulose composition L. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 1.3.

[Example 13] 1) Manufacture of a composite of cellulose and gellan gum

After the commercially available DP pulp was cut off, it was hydrolyzed in 2.5 mol/L hydrochloric acid at 105 ° C for 15 minutes, and then washed with water and filtered to prepare a wet cake-like cellulose having a solid content of 50% by mass (average polymerization). Degree is 220).

Then, a wet cake-like cellulose, a commercially available gellan gum as a component A (manufactured by Sanyeon FFI, Kelcogel LT100), and a commercially available dextrin as a component B (three and starch) were prepared. Made, Sandec #30), in the mass ratio of cellulose / gellan gum / dextrin 77 / 3 / 20 (mass ratio) into the planetary mixer (product of Shinagawa Industrial Co., Ltd., 5DM) -03-R, the mixing blade was in the hook type, and water was added in such a manner that the solid content was 45 mass%.

Thereafter, kneading was carried out at 126 rpm to obtain a cellulose composite. The kneading energy is controlled by the mixing time of the planetary mixer, and the measured value is 390 Wh/kg. The kneading temperature is directly measured by the thermocouple and the temperature of the kneaded material is 20 to 40 ° C by kneading. The cellulose composite system is produced by a single screw extruder It was granulated at 1 mm and dried in a ventilated oven at 90 °C. The dried granules are made by ultracentrifugal pulverizer (Retsch, small pulverizer screen diameter) Smashed by 0.75 μm) and passed through the mesh 500 μm sieve. The obtained powder was defined as a cellulose composite X (water content: 6 mass%).

2) Manufacture of cellulose composition

The dextrin (manufactured by Sanwa starch, trade name Sandec #100) was 285 g, and the hydroxypropylated starch derived from waxy corn starch (manufactured by Nissin Chemical Co., Ltd., trade name: Delica WH) was 65 g, cellulose. a composite with gellan gum (the above-mentioned cellulose composite X, storage elastic modulus (G'): 2.5 Pa, volume average particle diameter of 7.8 μm, and colloidal component amount of 78% by mass) is 150 g, The dispersion/homogenization and drying were carried out in the same manner as in Example 4 except that the cellulose composition M was obtained. The amount of BS of the obtained cellulose composition M was measured, and the results are shown in Table 1.

Further, using the cellulose composition M, the physical properties of the application were evaluated in the same manner as in the first embodiment. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 1.3.

[Embodiment 14] 1) Manufacture of a composite of cellulose and Sanxianjiao

After cutting off the commercially available DP pulp, it was carried out in 2.5 mol/L hydrochloric acid at 105 ° C for 15 minutes. After the hydrolysis, the mixture was washed with water and filtered to prepare a wet cake-like cellulose having a solid content of 50% by mass (average degree of polymerization: 220).

Then, a wet cake-like cellulose, a commercially available Sanxian gum as a component A (manufactured by San Francisco FFI, trade name Bis Top D-712), and a commercially available dextrin as a component B (three-starch production) were prepared. , Sandec #30), put into the planetary mixer (product of Shinagawa Industrial Co., Ltd.) with the mass ratio of cellulose/sanzan/dextrin to 75/5/20 (mass ratio), 5DM- 03-R, the mixing blade was in the hook type, and water was added in such a manner that the solid content was 52% by mass.

Thereafter, kneading was carried out at 126 rpm to obtain a cellulose composite. The kneading energy is controlled by the mixing time of the planetary mixer, and the measured value is 30 Wh/kg. The kneading temperature is directly measured by the thermocouple and the temperature of the kneaded material is 20 to 60 ° C by kneading. The cellulose composite system was granulated, dried, pulverized, and sieved in the same manner as in Example 13 to prepare a cellulose composite Y (water content: 6% by mass).

2) Manufacture of cellulose composition

The dextrin (manufactured by Sanwa starch, trade name Sandec #100) was 180 g, and the hydroxypropylated starch derived from waxy corn starch (manufactured by Nissin Chemical Co., Ltd., trade name: Delica WH) was 95 g, cellulose. The complex with Sanxianjiao (the above-mentioned cellulose composite Y, storage elastic modulus (G'): 0.5 Pa, volume average particle diameter of 9.6 μm, colloidal component amount of 56% by mass) is 225 g, The dispersion/homogenization and drying were carried out in the same manner as in Example 1 except that the cellulose composition N was obtained. The amount of BS of the obtained cellulose composition N was measured, and the results are shown in Table 1.

Further, the physical properties of the application were evaluated in the same manner as in Example 1 using the cellulose composition N. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 1.3.

[Comparative Example 1]

The dextrin (manufactured by Sanwa starch, trade name Sandec #100) was 263.2 g, and the hydroxypropylated starch derived from waxy corn starch (manufactured by Nissin Chemical Co., Ltd., trade name: Delica WH) was 11.8 g, cellulose. A cellulose composition was obtained by dispersing/homogenizing and drying in the same manner as in Example 1 except that the complex with Sanxian Gum (manufactured by Asahi Kasei Chemical Co., Ltd., trade name: Ceolus RC-N30) was 225 g. O. The amount of BS of the obtained cellulose composition O was measured, and the results are shown in Table 1.

Further, the physical properties of the application were evaluated in the same manner as in Example 1 using the cellulose composition O. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 0.9.

[Comparative Example 2]

The hydroxypropylated starch derived from waxy corn starch (manufactured by Ryokan Chemical Co., Ltd., trade name: Delica WH) is 480 g, a composite of cellulose and Sanxian gum (manufactured by Asahi Kasei Chemical Co., Ltd. under the trade name Ceolus RC-N30). In the same manner as in Example 1, dispersion, homogenization, and drying were carried out to obtain a cellulose composition P, except that it was 20 g. The amount of BS of the obtained cellulose composition P was measured, and the results are shown in Table 1.

Further, the application properties were evaluated in the same manner as in Example 1 using the cellulose composition P. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 0.7.

[Comparative Example 3]

In the following method, a cellulose composite was not used, and a cellulose wet cake was used to obtain a cellulose composition.

After the commercially available DP pulp was cut off, it was hydrolyzed in 2.5 mol/L hydrochloric acid at 105 ° C for 15 minutes, and then washed with water and filtered to prepare a wet cake-like cellulose (average degree of polymerization: 220). The mass ratio of the solid content of the cellulose to the modified starch is 60/40, 861 g of the wet cake and 257 g of hydroxypropyl phosphate crosslinked starch (manufactured by Oji Cornstarch, trade name Tenjin) derived from cassava were prepared. Then, using a twin-screw extruder (manufactured by Kurimoto Iron Works, trade name KRC Kneader, paddle diameter 2 inches, rotation number 100 rpm), the cellulose was wet at 8.3 kg/h. Filter cake (not a cellulose composite, the cellulose wet cake is not combined with a water-soluble polysaccharide, so the storage elastic modulus (G') is less than 0.1 Pa, lower) and the mixture of modified starch is carried out 4 The path is processed and ground.

Then, the ground matter was diluted with distilled water in a solid content of 10% by mass, and stirred at a temperature of 25 ° C for 10 minutes using a high-speed stirrer (manufactured by PRIMIX, trade name: TK Homogenizer MARK II), and homogenized by high pressure. The machine (manufactured by APV, trade name: Menton Gaulin homogenizer) was homogenized under high pressure by a pressure of 17 MPa.

The homogenized dispersion was dried in the same manner as in Example 1 to obtain a cellulose composition Q. The amount of BS of the obtained cellulose composition Q was measured, and the results are shown in Table 1.

Further, using the cellulose composition Q, the physical properties of the application were evaluated in the same manner as in the first embodiment. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 0.8.

[Comparative Example 4]

In the following method, a cellulose composite was not used, and a cellulose wet cake was used to obtain a cellulose composition.

The wet cake obtained was used in the same manner as in Comparative Example 3, and as a raw material of the powder, the following were added: Sanxianjiao (manufactured by Sanyin FFI, Bis Top D-712), dextrin (manufactured by Sanwa and Starch) , the trade name is Sandec #100), and the modified starch is derived from waxy corn starch hydroxypropylated starch (made by Nitto Chemical Co., trade name is WH), in the end The raw materials were prepared in the same manner as in Example 3.

Then, in the same manner as in Comparative Example 3, the cellulose wet cake (not the cellulose composite, the cellulose wet cake was not complexed with the water-soluble polysaccharide, and thus the storage modulus (G') was stored. A mixture of less than 0.1 Pa, lower), sage and modified starch was ground, homogenized and dried to obtain a cellulose composition R. The amount of BS of the obtained cellulose composition R was measured, and the results are shown in Table 1.

Further, the physical properties of the application were evaluated in the same manner as in Example 1 using the cellulose composition R. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 0.8.

[Comparative Example 5]

The dextrin (made of Sanhe starch, trade name Sandec #100) is 248 g, a complex of cellulose and Sanxian gum (manufactured by Asahi Kasei Chemical Co., Ltd. under the trade name Ceolus RC-N30, composition: cellulose/three sang gum / dextrin = 75 / 5 / 20 (mass ratio), storage elastic modulus (G'): 1.0 Pa, volume average particle diameter of 8.6 μm, colloidal component amount of 65% by mass) is 202 g, in addition to The dispersion/homogenization and drying were carried out in the same manner as in Example 4 to obtain a cellulose composition S. The amount of BS of the obtained cellulose composition S was measured, and the results are shown in Table 1.

Further, the application properties were evaluated in the same manner as in Example 1 using the cellulose composition S. The results obtained are shown in Table 1.

The viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result (tan δ (50 ° C) / tan δ (25 ° C)) was 0.9.

Without intending to be bound by theory, the results obtained by the above examples and comparative examples are studied below.

In Examples 1 to 5, the mass ratio of the cellulose composite and the modified starch in the cellulose composition containing 45% by mass of the cellulose composite was examined. If the modified starch is more When the mass ratio of the cellulose composite to the modified starch is 90/10 or more, the dispersibility is good, and as the mass ratio of the modified starch increases, the dispersibility is improved. However, if the modified starch is increased and the mass ratio of the cellulose composite to the modified starch is 60/40 or more, the dispersibility is good. On the other hand, the flavor of the concentrated ramen soup is slightly shielded, and the dispersion stability of the oil is achieved. Also slightly reduced.

Then, the mass ratio of the cellulose composite to the modified starch was fixed to 70/30, and the content of the cellulose composite in the cellulose composition was examined in Example 3 and Examples 6 to 8. As the proportion of the cellulose composite increases, the physical properties of the application are good, and on the other hand, the dispersibility is slightly lowered. That is, it is clear that the content of the cellulose composite having good dispersibility and application properties is good for the mass ratio of the specific cellulose composite and the modified starch contained in the cellulose composition.

Then, in Example 6 and Examples 9 to 11, the types of the modified starch contained in the cellulose composition were examined. In the case of using any of the modified starches, the dispersion of the cellulose composition was good. However, the modified starch used in Examples 9 to 11 reacted with the protein in the concentrated ramen soup to produce partial agglomeration of the protein.

Then, the types of the cellulose composite contained in the cellulose composition were investigated. Specifically, in Example 3 and Examples 12 and 13, the types of water-soluble polysaccharides used in the formation of cellulose and composites were investigated. In particular, a cellulose composition having a cellulose composite compounded with Sanxian gum is used, and an oil composition using a cellulose composite having a cellulose composite compounded with karaya gum or gellan gum is used. Excellent dispersion stability.

Then, in Example 14, the influence of the storage elastic modulus G' of the cellulose composite on the physical properties of the cellulose composition was confirmed. As a result, in the case of using the cellulose composite of the composition, the application properties of the cellulose composition obtained by using the cellulose composite having a higher G' are good.

Comparative Example 1 is due to insufficient quality of the modified starch relative to the cellulose composite. This dispersion is low. Therefore, compared with the respective examples, the dispersion stability of the oil of the concentrated ramen soup and the barbecue seasoning juice was inferior. In Comparative Example 2, since the ratio of the cellulose composite in the cellulose composition was low, it was inferior to the respective examples in terms of dispersion stability of the oil, suspension stability of the food material, and shape retention effect. In Comparative Examples 3 and 4, the cellulose wet cake and the modified starch were ground and used without using a cellulose composite. Therefore, compared with the respective examples, the dispersibility is low, and it is inferior in terms of dispersion stability of the oil, suspension stability of the foodstuff, and shape retention effect. In Comparative Example 5, since only the cellulose composite and the hydrophilic substance were contained, and the modified starch was not contained, the dispersibility was low. Compared with the respective examples, the dispersion stability of the oil of the concentrated ramen soup and the barbecue seasoning juice was inferior.

[Comparative Example 6]

Powder was prepared in the following ratio and 800 g was placed in a plastic bag and mixed for three minutes: flavor extraction powder (manufactured by Fuji Food Industry Co., Ltd.) 14.5 mass%, curry powder (special S&B curry, S&B food (share Ltd.) 10.5% by mass, sorbitol (manufactured by B Food Science Co., Ltd.), 14.0% by mass, onion powder (manufactured by Ikeda Soda Chemical Co., Ltd.), 3.0% by mass, salt (KSL, Japan Seawater) (manufactured by Co., Ltd.) 3.0% by mass, modified starch (SweliGel 700, manufactured by Oji Cornstarch Co., Ltd.) 15.0% by mass, Sanxian Gum (Sun Ace, manufactured by Saneiyuan FFI Co., Ltd.) 0.1 % by mass, cellulose composition S (refer to Comparative Example 5) 3.0% by mass, partially gelatinized starch (PCS FC-30, manufactured by Asahi Kasei Chemicals Co., Ltd.) 5.0% by mass, and microcrystalline cellulose (Ceolus UF- 702, manufactured by Asahi Kasei Chemicals Co., Ltd.) 3.9 mass%. The mixed layer powder was granulated using a flow layer granulation drying apparatus (manufactured by Powrex Co., Ltd., model MP-01) under the following conditions: a nozzle diameter of 1.2 mm, a nozzle tip of 1 mm, and a spray position For the top (set in the lower section), the atomizing air volume is 40 NL/min, the filter bag type is polyester woven fabric, the filter bag has a drop pressure of 0.5 MPa, the supply air temperature is set to 60 ° C, and the air volume is 0.4 to 0.7 m ³ /min, the combined liquid input rate was 20 g/min. In addition, 20% by mass of lard (refined lard, manufactured by Miyoshi Oil Co., Ltd.) was heated to 50 ° C as a binder for granulating the mixed powder, and the molten liquid was sprayed into a mist. The granulated mixed powder was continuously supplied until the exhaust gas temperature became 40 °C. The granulated mixed powder system showed good fluidity until the end of the gas supply. Further, the sieve was sieved with a mesh of 1400 um to remove coarse particles, thereby obtaining a cellulose composition T. The ratio of coarse particles was 11.6%.

Further, the physical properties of the application were evaluated in the same manner as in Example 1 using the cellulose composition T. The results obtained are shown below.

The amount of BS in the cellulose composition was 5.9%, the dispersion stability of the oil of the concentrated ramen soup was ×, the aggregation of the protein was ○, and the flavor was ×. Also, the dispersion of the sauce of the barbecue sauce is stable. The sex is ×, the suspension stability of the food is ×, the shape retention of mayonnaise is ○, and the dispersion stability of the soft ice cream oil is ×. Further, the viscoelasticity of the ramen soup and the seasoning juice was measured, and as a result, tan δ (50 ° C) / tan δ (25 ° C) was 0.7.

<Example of Dim Sum, Comparative Example>

First, the method of trial production of cookies and the evaluation methods of various physical properties will be described.

<Materials other than the cellulose composition (cellulose composition is described in the examples)>

1) Low-gluten flour: manufactured by Nissin, the product name is "Nissin FLOUR Thin Wheat Flour"

2) Sugar: Made by Nisshin Sugar, the product name is "Powder NZ-1"

3) Egg: Commercially available eggs

4) Shortening: Made in Nisshin, the product name is "very convenient shortening"

5) Fermented powder: manufactured by Nissin, the product name is "fermented flour"

<How to make a trial of cookies>

Equipment used: KANTO MIXER HPi-20M, butter mixer hook

1) First, mix the shortening and sugar together. (248 rpm × one minute, 451 rpm × one minute)

2) Then, all the eggs were placed twice and mixed (451 rpm x 40 seconds).

3) Add low-gluten flour, fermented flour and cellulose and mix (136 rpm × one minute × 3 times).

4) Seal the dough and store it in a safe place (12~24 hours).

5) The dough is stretched to a thickness of 4 mm and cut to 25 mm x 25 mm.

6) The dough was baked by an oven (170 ° C: 5 minutes → front and back replacement → 170 ° C: 4 minutes).

7) The progenitor heat was extracted at room temperature for evaluation.

<density>

Randomly select 10 cookies and calculate the density of each. Take the average of 10 pieces as density.

<maximum load>

Randomly select 10 cookies and measure the maximum load of each. Specifically, by texture analyzer (manufactured by Yinghong Seiki Co., Ltd., TA-XT plus type, measuring fixture: HDP/3PB type, temperature: 25.0 ° C, mode: Mode force (Mesure Force in Compression) ), Operation: Return to Start, Pre-Test Speed: 1.0 mm/s, Test-Speed: 1.5 mm/s, Post-Test Rate (Post-Test) Speed): 10 mm/s, Distance (Distance): 5 mm, Trigger Type: Auto 50 g). The average of 10 pieces was taken as the maximum load.

<Number of broken pieces produced by fracture>

Randomly select 10 cookies to make the cookies fall freely 5 times from a height of 30 cm on a wooden table. A case where one piece of the cookie is divided into two or more objects having 5% by mass or more with respect to the entire mass of the cookie is defined as causing cracking.

◎ (Excellent): 0~1 pieces are broken and broken

○ (good): 2~3 pieces are broken and broken

△ (can): 4~5 pieces produce cracking and breaking

× (not available): 6 or more pieces of cracked and broken

<Food Sense Evaluation>

The above-mentioned cookies were actually consumed by 12 male and female inspectors of men and women aged 22 to 48, and functional evaluation was performed by the following evaluation criteria. For each of the following food sensations, the scores were scored from 0 to 4 (counted per minute), and the average score was determined.

1) Food sensation: Compared with the case where no cellulose was added (Comparative Example 7), the texture was felt when the whole tooth was bitten.

Average three points or more: ◎ the same food sense as in Comparative Example 7

Average two points or more and less than three points: ○ Compared with Comparative Example 7, the food texture is slightly different

Average one point or more and less than two points: △ Compared with Comparative Example 7, the food texture is slightly different

The average is less than one point: × compared with Comparative Example 7, the food is clearly different

2) Crisp feeling: use the teeth to bite the whole crunchy sense of food

Average three points or more: ◎ very excellent

Average two points or more and less than three points: ○ excellent

Average one point or more and less than two points: △ poor

The average is less than one point: × almost no

<Evaluation of the corner (edge) of the cookie: Appearance observation>

The elevation angles of the four corners of the roasted cookies were evaluated by visual observation.

◎(Excellent): All the forms before roasting

○ (good): the front end of a corner is rounded

△ (can): 2~3 corners are rounded at the front end

× (not available): the whole circle becomes a state of no angle

[Example 15]

In the above-mentioned recipe test method, the following substances were prepared and the cookies were prepared: low-gluten flour 1386 g, shortening 400 g, all eggs 400 g, fermented flour 14 g, sugar 599 g, and all added amount 2800 g is 0.05% by mass of the cellulose composition C obtained by Example 3. The above evaluation was performed on the obtained cookies. The results obtained are shown in Table 2. In addition, in Table 2, the cellulose composition C used here is abbreviated as composition C.

[Example 16]

In the trial production method of Example 15, except that the blending amount of the cellulose composition C was 0.1% by mass and the sugar was 597 g, the cookies were produced in the same manner, and evaluated in the same manner. The results obtained are shown in Table 2.

[Example 17]

In the trial production method of Example 15, the blending amount of the cellulose composition C was 0.5 mass. %, the sugar was 586 g, except that the cookies were produced in the same manner and evaluated in the same manner. The results obtained are shown in Table 2.

[Embodiment 18]

In the trial production method of Example 15, except that the blending amount of the cellulose composition C was 1.0% by mass and the sugar was 572 g, the cookies were produced in the same manner and evaluated in the same manner. The results obtained are shown in Table 2.

[Embodiment 19]

In the trial production method of Example 15, except that the blending amount of the cellulose composition C was 2.5% by mass and the sugar was 530 g, the cookies were produced in the same manner, and evaluated in the same manner. The results obtained are shown in Table 2.

[Example 20]

In the trial production method of Example 18, the low-gluten flour was 1428 g, and no yeast powder was added, except that the cookies were produced in the same manner and evaluated in the same manner. The results obtained are shown in Table 2.

[Example 21]

In the trial production method of Example 20, except that the low-gluten flour was 1176 g and the sugar was 801 g, the cookies were produced in the same manner, and evaluated in the same manner. The results obtained are shown in Table 2.

[Example 22]

In the trial production method of Example 20, except that the low-gluten flour was 1008 g and the sugar was 980 g, the cookies were produced in the same manner and evaluated in the same manner. The results obtained are shown in Table 2.

[Example 23]

In the trial production method of Example 18, except that the low-gluten flour was 1372 g and the fermented flour was 28 g, the cookies were produced in the same manner and evaluated in the same manner. The results obtained are shown in Table 2.

[Example 24]

In the trial production method of Example 18, except that the low-gluten flour was 1344 g and the fermented flour was 56 g, the cookies were produced in the same manner and evaluated in the same manner. The results obtained are shown in Table 2.

[Comparative Example 7]

In the trial production method of Example 18, a cookie was produced in the same manner except that the sugar was 600 g, and no cellulose was added, and evaluation was performed in the same manner. The results obtained are shown in Table 3.

[Comparative Example 8]

In the trial production method of Comparative Example 7, the cookies were prepared in the same manner and evaluated in the same manner except that the low-gluten flour was 1372 g, the sugar was 571 g, and the yeast powder was 56 g. The results obtained are shown in Table 3.

[Comparative Example 9]

In the trial production method of Comparative Example 7, the low-gluten flour was 1008 g, the sugar was 1008 g, and no yeast powder was added. Otherwise, the cookies were produced in the same manner and evaluated in the same manner. The results obtained are shown in Table 3.

[Comparative Example 10]

1372 g of rice flour, 1372 g of peas, and 56 g of "KC Flock400G" were mixed. The raw material was supplied to a twin-screw extruder while adjusting the amount of water added in such a manner that the moisture content of the mixture was 18% by weight, and the cylinder temperature was 90 ° C, the mold temperature was 150 ° C, the feed amount was 270 kg / hr, and the pressure was 30. ~50 kg/cm ^{2 was} subjected to pressure heat treatment to obtain a puff. The expanded product was drawn at a rate of 1.2 times the extrusion speed, and was cut in such a manner as to be 20 times as long as the diameter of the obtained rod-like expanded material. Thereafter, the dryer was used to have a water content of 1.5% or less, and the rod-shaped expanded material produced was evaluated in the same manner. The results obtained are shown in Table 3.

[Comparative Example 11]

744 g of ethyl sulfhydryl starch derived from tapioca starch and 696 g of potato starch were used. α cross-linked waxy corn starch (cold water swelling degree: 28 ml/g) 178 g, trehalose 324 g, powdered cheese 534 g, and "KC" as cold water gelatinized powder by the same apparatus as in Example 1. Flock 400G" 162 g powder was mixed for one minute and homogenized. Then, 113 g of mixed shortening and 3 g of lecithin were added, and 521 g of water in which 16 g of ammonium carbonate was dissolved was added thereto, and the powder was mixed for one minute by a vertical cake mixer to prepare a dough. . Hereinafter, the cookies produced by heating at 220 ° C for 1 minute in the same manner were evaluated in the same manner by the trial production method of Example 1 and formed in the same manner. The results obtained are shown in Table 3.

In Comparative Example 7, although the texture was excellent, the number of pieces which were broken and broken was large, and there was almost no crisp feeling. In Comparative Example 8, since it was low in density with respect to Comparative Example 7, the crispiness was improved, but there was no effect of reducing cracking and breakage, and it was a snack having a different food texture. In Comparative Example 9, since it was high-density and hard relative to Comparative Example 7, the rupture and breakage were improved, but it was a snack having a large difference in texture. In Comparative Example 10, the rupture fracture was improved with respect to Comparative Example 7, but the density was excessively excessive, and the texture was largely different from that of Comparative Example 7, and the crisp feeling could not be imparted. In Comparative Example 11, the rupture breakage was improved with respect to Comparative Example 7, but the snack was hardened, whereby the snack having a large difference in texture was compared with Comparative Example 7.

Examples 15 to 19 are the results obtained by giving up the addition amount of the cellulose composition N. According to the results of Table 2, if the amount of the cellulose composition added was increased, cracking and breakage were suppressed, and the crispiness was improved. Further, even when the cellulose composition was added in an amount of 0.05% by mass, cracking and crushing were suppressed with respect to Comparative Example 7 (without cellulose addition). Regarding the food texture, even in the examples, even in Comparative Examples 10 and 11 in which rupture and fragmentation were suppressed, a good food texture was obtained in the examples.

Examples 20-22 are the results of abandoning the maximum load of the snack. As a result, Examples 15 to 19 in which the fermented powder was blended had a good food texture, but for a wide range of maximum loads, the reduction in cracking and crushing was not inferior.

Examples 23 and 24 are the results obtained by discarding the density of the snacks. As a result, Examples 15 to 19 had a good eating sensation, but for a wide range of densities, the reduction in rupture and breakage was not inferior.

<Example of baked food, comparative example>

The trial production method of the pound cake and the evaluation methods of various physical properties will be described.

<Materials other than the cellulose composition ※ The cellulose composition is described in the examples>

1) Low-gluten flour: manufactured by Nissin, the product name is "Nissin FLOUR Thin Wheat Flour"

2) Fine white sugar: manufactured by Mitsui Sugar, the product name is "SPOON JIRUSHI JO-HAKUTO"

3) Malto-oligosaccharide: Made in Japan by food and chemical industry, the trade name is "gentian oligosaccharide"

4) Modified starch (shushu alpha-starch): Made of Sanwa starch, the trade name is "Tapioca Alpha TP-2"

5) Salt: Made in Japan, the product name is "Cooking Salt"

6) All eggs: commercially available eggs

7) Butter (no salt): Made by Meiji, the product name is "Butter (not using salt)"

8) Mixed dried fruit: manufactured by Kojima House, trade name "Dice-cut Dry Fruits"

※ Cut kiwi, bayberry, pineapple, papaya, mango, melon and apple into cubes, marinate in sugar liquid and dry.

※Measured short diameter = 3 mm~10 mm, long diameter/short diameter ratio = 1~3, specific gravity (average) is 1.4 g/mL

9) Vanilla flavor: manufactured by Meiji House under the trade name "Vanilla Essence"

<Pickup method of pound cake: trial production with a total of 500 g>

1) First, in the formulation of Table 4, the powders described in the ※ mark were mixed in a plastic bag for three minutes in advance, and put into a metal pot.

2) Then, all the eggs were added, mixed and dissolved using a plastic spatula, and the dough was fermented at room temperature for 10 minutes. At this time, dissolved butter, dried fruit, and vanilla flavor were added, and the mixture was mixed in the same manner for 10 minutes. Here, the specific gravity of the dough before baking of Example 25 and Comparative Examples 12-14 was 0.75-0.85 g/mL.

3) 400 g was added in a flat manner in a metallic pound mold and baked at 170 ° C for 40 minutes in an oven. ※The cross-sectional shape is about 7 cm square.

4) The baked cake was cut to a thickness of about 2 cm and used for evaluation.

<Uniformity of ingredients>

1) The cake cut into 12 pieces was randomly selected, and the amount of all the ingredients present on the section was measured by visual observation. Further, the distance from the bottom surface of the cake to the upper surface was measured, and the amount of the food present from the center to the upper portion was measured. The uniformity was calculated by the following formula based on the number of the food materials measured as described above.

The uniformity of the ingredients (%) = ((the number of ingredients in the upper part) / (the total number of ingredients)) × 100

<Food Sense Evaluation>

Twelve male and female inspectors from 22 to 48 years old actually consumed the above cake and performed a sensory evaluation by the following evaluation criteria. For each of the following food sensations, scores were scored from 0 to 4 (counted per minute), and an average score was obtained.

1) Crisp feeling: the crunchy sense of food when the teeth bite the cake skin

Average three points or more: ◎ very excellent

(not inferior to those who have not added cellulose or modified starch (tackifier))

Average two points or more and less than three points: ○ excellent

Average one point or more and less than two points: △ poor

The average is less than one point: × almost no (food is too sticky)

2) Crisp sensation: the ease of using the front teeth to bite the crumb

Average three points or more: ◎ very excellent

(not inferior to those who have not added cellulose or modified starch (tackifier))

Average two points or more and less than three points: ○ excellent

Average one point or more and less than two points: △ poor

The average is less than one point: × almost no (food is too sticky)

3) Fluffy feeling: a lighter, softer texture when biting the whole tooth

Average three points or more: ◎ very excellent

(not inferior to those who have not added cellulose or modified starch (tackifier))

Average two points or more and less than three points: o excellent

Average one point or more and less than two points: △ poor

The average is less than one point: × almost no (food is too sticky)

4) Roughness: the feeling of rough feeling felt by the tongue when swallowing

Average three points or more: ◎ no

Average two points or more and less than three points: ○ almost no

Average one point or more and less than two points: △ feel a little

The average is less than one point: × feels

[Example 25]

The cellulose composition C was used in an amount of 0.3% by mass, and a cake was experimentally produced according to the above-described trial production method and evaluated. The results obtained are shown in Table 4. In addition, in Table 4, the cellulose used here is described as the cellulose composition C.

[Comparative Examples 12 to 14]

In comparison with the previous cake, in Comparative Example 12, a cake in which no cellulose and a tackifier (modified starch) were added was experimentally produced. On the other hand, in Comparative Examples 13 and 14, the cellulose was not blended, and the modified starch was blended as a tackifier to prepare a cake.

The results obtained are shown in Table 4.

In Comparative Example 12, the food texture was excellent, but the foodstuff was precipitated, and it was not possible to obtain uniformity. On the other hand, when the modified starch was blended and added in Comparative Examples 13 and 14, the uniformity of the food material was improved, and the food texture was worse (the food texture was too sticky, and it was not the food texture of the original cake (refer to the comparative example). 12)).

The examples are obtained by fixing the amount of the dried fruit to 10% by mass and formulating the cellulose composition. According to the results of Table 4, when the cellulose composition was blended, the uniformity of the food material was improved, and the uniformity of the food material was improved with respect to Comparative Example 12 (without adding cellulose or modified starch). Regarding the food texture, it was found that the food texture was good as compared with Comparative Examples 13 and 14 (provisioned modified starch) in which the uniformity of the food material was improved.

[Industrial availability]

According to the present invention, there can be provided a cellulose composition which can be easily dispersed in In the aqueous medium having a high salt concentration, the dispersion-stabilizing effect of the non-emulsified oil is excellent. Therefore, it can be preferably used for concentrated foods, seasoning juices, and the like, in which oily foods and drinks are added at a high salt concentration.

Moreover, according to the present invention, a snack can be provided which is a biscuit, a cookie, a pretzel, a wafer, a cracker, a French shortbread, a round muffin, etc.; and the density is low to maintain a lighter texture. Moreover, the rupture or breakage at the time of manufacture and circulation can be reduced, and the crispiness is improved, and the vertical angle (edge) of the product is good, which is useful.

Further, according to the present invention, it is possible to provide a baked food comprising a specific amount of fruits and the like having a large specific gravity, and the ingredients can be uniformly dispersed after baking regardless of the time of manufacture, thereby having a crispy feeling and a crispy feeling. It is more useful because it has a good sense of fluff and so on.

Claims (16)

A cellulose composition comprising cellulose, a water-soluble polysaccharide, and a modified starch; and dispersed in a 5% by mass aqueous sodium chloride solution at a concentration of 0.01% by mass, after two minutes of ultrasonic treatment Using a laser diffraction/scattering particle size distribution meter, a particle size distribution having a composition of 1 μm or less of 6% or more in a volume frequency histogram measured by a refractive index of 1.04. The cellulose composition according to claim 1, wherein the cellulose and the water-soluble polysaccharide are those in which the cellulose composite is formed in advance, and the storage elastic modulus (G') of the 1% by mass aqueous dispersion is 0.1 Pa or more. The cellulose composition according to claim 1 or 2, wherein the mass ratio of the above cellulose composite to the modified starch is from 5/95 to 90/10. The cellulose composition of claim 1 or 2, wherein the modified starch is at least one selected from the group consisting of acetoacetic acid adipic acid crosslinked starch, acetated acidified starch, and acetylated phosphoric acid. Crosslinked starch, sodium starch octenyl succinate, starch acetate, acidified starch, hydroxyalkylated phosphate crosslinked starch, hydroxyalkylated starch, phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid crosslinked starch The modified starch of at least one of starch sodium glycolate and sodium starch phosphate is subjected to gelatinization processing, partially gelatinized, unprocessed, and subjected to crude starch. Alpha is the result. The cellulose composition according to claim 1 or 2, wherein the modified starch is one or more selected from the group consisting of hydroxypropylated starch, hydroxypropyl phosphate crosslinked starch, phosphoric acid crosslinked gelatinized starch, and gelatinized starch. The cellulose composition according to claim 1 or 2, wherein a mass ratio of the cellulose to the water-soluble polysaccharide in the cellulose composite is from 99/1 to 50/50. The cellulose composition of claim 1 or 2, wherein the water-soluble polysaccharide is selected from the group consisting of At least one of Sanxian gum, gellan gum, karaya gum, sodium carboxymethylcellulose, and psyllium seed gum. The cellulose composition according to claim 1 or 2, which comprises 40% by mass or more of the above cellulose composite. The cellulose composition according to claim 1 or 2, further comprising a hydrophilic substance in an amount of from 1 to 59% by mass in addition to the cellulose composite and the modified starch. A cellulose composition according to claim 1 or 2, which is obtained by a method comprising the steps of dispersing a cellulose composite and a modified starch in an aqueous medium to form a dispersion; and homogenizing the dispersion a step of drying; and a step of drying the homogenized dispersion. A method for producing a cellulose composition according to any one of claims 1 to 9, comprising the steps of dispersing a cellulose composite and a modified starch in an aqueous medium to form a dispersion; and dispersing the dispersion a step of homogenization; and a step of drying the homogenized dispersion. An aqueous food or drink containing 0.1% by mass or more of the cellulose composition according to any one of claims 1 to 10; and a salt concentration of 0.1% by mass or more and a loss tangent (tan δ) of 50 ° C with respect to loss at 25 ° C The ratio of tangent (tan δ) is 1 or more. An aqueous food or drink containing 0.1% by mass or more of cellulose; and a salt concentration of 0.1% by mass or more; and a ratio of loss tangent (tan δ) at 50 ° C to loss tangent (tan δ) at 25 ° C is 1 or more. An aqueous food or drink containing 0.1% by mass or more of the cellulose composition according to any one of claims 1 to 10; and a sodium chloride and/or potassium chloride concentration of 1% by mass or more and containing 1% by mass of oil the above. A snack comprising: a flour, a saccharide, a fat and a fat, and a cellulose composition according to any one of claims 1 to 10; and having a density of 0.30 to 1.00 g/cm ³ and a maximum load of 0.3 to 5 kgf; . A baked food obtained from a raw material containing flour, sugar, and fat, and comprising 1% by mass or more of a material having a short diameter of 0.5 mm or more, a long diameter/short diameter ratio of 1.0 to 5.0, and a specific gravity of 1.0 g/mL or more. Further, the cellulose composition according to any one of claims 1 to 10 is contained in an amount of 0.1% by mass or more.