WO1999060872A1

WO1999060872A1 - Foam-containing foods and process for producing the same

Info

Publication number: WO1999060872A1
Application number: PCT/JP1999/002759
Authority: WO
Inventors: Mayumi Shirakawa; Takafumi Mukumoto
Original assignee: Dainippon Pharmaceutical Co., Ltd.
Priority date: 1998-05-26
Filing date: 1999-05-26
Publication date: 1999-12-02

Abstract

Foam-containing foods with stabilized foaming which are produced by, in the production of foam-containing foods having a foamed structure in an edible matrix (mousses, whipped creams, breads, etc.), adding to a food material mixture a reversibly heat-responsive galactoxyloglucan from which galactose side chains have been partly deleted, thereby introducing air thereinto and foaming.

Description

Field of the Invention Foam-containing food and method for producing the same Field of the Invention

The present invention relates to a foam-containing food having a stable foam (cell structure) and a method for producing the same. Background of the Invention

Conventionally, foods containing foam such as mousse have been manufactured by sterilizing the raw materials in advance, aerating them, and filling them aseptically. Therefore, there is a problem that refrigerated storage is required during distribution and the storage period is short. High-temperature sterilization (eg, retort sterilization) after filling is required to enable foam-containing foods to be distributed at room temperature and for long-term storage. Since gelatin and carrageenan are usually used as gelling agents in foam-containing foods, the foam structure disappears when heated, and the commercial value of foam-containing foods is lost. Egg white, fresh cream, etc. are used for foam-containing foods, but if water is mixed into the formed air bubbles, the air bubbles tend to disappear, so in order to obtain a stable bubble structure, egg white, fresh cream, etc. It is necessary to increase the addition amount, and the production cost becomes high. In the case of whipped cream, whipped cream has a high oil and fat content, so the stability of bubbles at high temperatures is poor. The commercial value of food is lost. In addition, acidic foamy foods have the problem that the bubbles are unstable, so that mass production cannot be carried out industrially.

Therefore, in the field of foam-containing foods, there is a need to improve the heat resistance and acid resistance of foam-containing foods, to prevent the instability of bubbles caused by water contamination, and to improve the stability over time. Purpose of the invention

A main object of the present invention is to provide a foam-containing food having a stable foam structure and a method for producing the same. Other objects and advantages of the present invention will be apparent from the following description. Summary of the Invention

As a result of intensive studies, the present inventors have found that, when producing foam-containing foods, reversible thermoresponsive galactoxyloglucan from which galactose side chains have been partially removed is added to the food, and the food is aerated and foamed (foamed structure). It is found that by forming the foam, the heat resistance and acid resistance of the foam-containing food can be improved, and the instability of bubbles due to water contamination can be prevented, and the product can be stored for a long period of time.

That is, the present invention relates to a method of producing a foam produced by aerating and foaming a food material mixture (edible matrix) containing a reversible thermoresponsive galatoxyloglucan from which galactose side chains have been partially removed. It is intended to provide a stabilized foam-containing food, a method for producing the same, and a method for stabilizing foam. Detailed description of the invention

The “foam-containing food” in the present specification means a food in which an edible matrix is aerated by, for example, whipping, stirring, foaming with baking powder, or fermentation to form a foamed structure.

In the present specification, the “reversible thermoresponsive galactoxyloglucan from which galactose side chains have been partially removed” may be simply referred to as “galactose-removed xyloglucan”. Here, “reversible thermo-responsiveness” means the property of causing a sol-gel phase transition reversibly by heat.

The galactose-removed xyloglucan used in the present invention can be produced according to the production method described in Japanese Patent Application Laid-Open No. 8-283305 of the present inventors.

That is, it can be produced by using galactoxyloglucan to partially degrade its side chain galactose enzymatically or chemically, preferably enzymatically. More specifically, commercially available or purified 3-galactosidase is used to react with an aqueous solution of galactoxyloglucan as a substrate under conditions such as optimum reaction temperature, pH, and concentration, and the side chain depends on the reaction time. It can be manufactured by removing galactose at a certain rate. Since the reaction time depends on the concentration of the substrate, the concentration of the enzyme, and particularly the pH, adjust the reaction time appropriately. Can be adjusted.

Galactoxyloglucan is a natural polysaccharide found on the cell wall (primary wall) of higher plants such as dicotyledonous and monocotyledonous plants. Galactoxyloglucan is composed of glucose, xylose and galactose, and the main chain is composed of 1,4-linked glucose, xylose in the side chain, and galactose bound to the xylose. Garak Toxiloglucan is extracted from tamarind, soybean, mung bean, kidney bean, rice, oats and apples.

As the raw material galactoxyloglucan for galactose-free xyloglucan used in the present invention, any galactoxyloglucan may be used, but galactoxyloglucan derived from tamarind seed, which has a high content of galactoxyloglucan and is easily available [Tamarind seed gum: commercial product] The name “Daliroid” manufactured by Dainippon Pharmaceutical Co., Ltd.] is preferred.

Galactoxyloglucan itself does not gel, but is known to gel in the presence of sugar or alcohol.

However, galactoxyloglucan from which galactose side chains of galactoxyloglucan have been partially removed shows the behavior of a reversible thermoresponsive gel. In other words, there is a reversible sol-gel phase transition due to heat at two points, a low temperature side and a high temperature side. Has properties. For example, a 2% aqueous solution of a galactose-free xylose glucan with a side chain galactose removal rate of 40%, which is produced by enzymatic reaction of a 2% aqueous solution of a substrate galactoxyloglucan, has a temperature of 30 ° C. The sol-gel phase transition occurs at 90 ° C, below 30 ° C and 90 °. It is a sol above C and a gel between 30 ° C and 90 ° C. A 2% aqueous solution of galactose-removed xyloglucan with a side-chain galactose removal ratio of 44% is a gel in the range of 20: to 100 ° C.

The sol-gel phase transition temperature varies depending on the side chain galactose removal rate and the concentration of the resulting galactose-free xyloglucan aqueous solution. As the galactose removal rate increases, and as the concentration of the galactose-removed xyloglucan aqueous solution increases, the phase transition temperature decreases at lower temperatures, increases at higher temperatures, and the gelling temperature range expands. . Further, such a sol-gel phase transition temperature is determined by salt, sugar, The effect is also affected by the addition of sodium chloride. For example, the addition of sugar causes a tendency to increase, and the addition of sugar tends to decrease the phase transition temperature on the low temperature side. Therefore, the transition temperature can be controlled by adding salts and sugars.

The galactose-removed xyloglucan used in the present invention is stable even in an acidic region, and has the property that its gel strength does not change even when an acid is added.

According to the present invention, galactose-free xyloglucan having such properties is added to a food matrix, aerated and foamed.

The present invention is thus directed to the use of galactose-removing xyloglucan, preferably with a side-chain galactose removal rate of 30-65%, more preferably 35-55%. % Galactose-removed xyloglucan is used. If the side chain galactose removal rate is less than 30%, the gelation does not occur, and if it exceeds 55%, the gelation becomes strong.In the present invention, the amount of galactose-removed xyloglucan varies depending on the food to be treated. Usually, it is 0.05 to 5% by weight, preferably 0.1 to 3% by weight, based on the whole food.

The galactose-free xyloglucan used is produced as a powder or as an aqueous solution, but can be used in any form. Also, the reactants themselves can be used instead of powder. When manufactured as a powder, the ability to use the powder as it is is preferable to dissolve the powder in water in advance and use it as an aqueous solution because it can be made more uniform.

The xyloglucan can also be used in combination with one or more other natural polysaccharides commonly used in power foods, such as xanthan gum, tamarind gum, guar gum, dielan gum, carrageenan, locust bean gum, etc. it can.

The galactose-free xyloglucan is mixed with other food ingredients, and a foam structure is formed in the edible matrix by a method known per se, such as whipping, stirring, foaming with baking powder, or fermentation. Sterilization such as sterilization is performed to obtain a desired foam-containing food.

Foam-containing foods of the present invention include mousse products, steamed buns, bread, and ice cream. , Whipped cream, meringue, bavarois, sponge cake, chiffon cake, angel cake, castella, lamp, marshmallow, karukan, light snow can, ganache, dienoise, torte.

Hereinafter, the present invention will be described in more detail with reference to Reference Examples and Examples.However, the present invention is not limited to these, and modifications using ordinary techniques in the technical field of the present invention are possible. .

Reference example 1

Preparation of aqueous solution of galactose-free xyloglucan

(1) Galactose-removed xyloglucan was produced according to the method described in JP-A-8-283305.

That is, using the purified enzyme j3-galactosidase obtained by purifying the commercially available —galactosidase “Lactase Y—A〇” (manufactured by Yaku Noreto Head Office: from Aspergillus), the substrate galactoxyloglucan [glyloid 3 S, Dainippon Pharmaceutical Co., Ltd.] /. The aqueous solution, enzyme concentration 2 4 X 1 0 -.. 5 wt%, p H 5 6, 5 0 ° after C in is about 2 0 hours enzymatic reaction at 1 0 0 ° C, then heated 2 0 minutes After inactivating the enzyme by heating, the temperature was returned to room temperature, an equal weight of ethanol was added, and the mixture was left for 1 hour. The precipitate was collected by suction filtration, dried, pulverized, and sieved to obtain a powdered galactose-removed xylose glucan (galatatose removal rate: about 44%).

(2) Disperse galactose-removed xyloglucan (3 g) in powder (produced by the above method) in water (97 g) with stirring, stir for 3 hours while cooling with ice, and dissolve to remove galactose-removed xyloglucan. A 3% by weight aqueous solution (100 g) was prepared. Below, 3 weight of galactose-removed xyloglucan. The aqueous solution is simply referred to as the 3% aqueous solution of Reference Example 1.

Example 1

Chocolate mousse

In the formulation shown in Table 1, a material other than the 3% aqueous solution of Reference Example 1 and Sheep Gum FA Ichiriki Laginan (Dainippon Pharmaceutical) are mixed in advance and homogenized with a homomixer. In the next step, after adding the Ceepee Gum FA, heat and stir at 85 ° C for 15 minutes to dissolve. After cooling to room temperature, add the 3% aqueous solution of Reference Example 1 and cool at 10 to 15 ° C for 2 hours. You. The mixture was foamed using a whisper to prepare a chocolate mousse. As a control, a chocolate mousse was prepared in the same manner using gelatin instead of the 3% aqueous solution of Reference Example 1. After the chocolate mousse of the present invention and the control prepared as described above were filled in a gel, each was sterilized by heating under various conditions, and the respective states were compared. Table 2 shows the results.

Table 1 Formulation example of chocolate mousse Formulation _t Control DP of the present invention

1) Milk 35 5% by weight 35 5% by weight

2) Fresh cream 3 3

3) Skim milk powder 4 4

4) Whole milk powder 2 2

5) Refined coconut oil 3.5 3.5

6) Sugar 9 9

7) Cocoa powder 1.6 1.6

8) Emulsifier 1 1

9) Gelatin 1.4

10) Sheep gum F A 0.50 0.4

11) Reference example 1-3. /. Aqueous solution 4 0

12) Water Remainder Total 100% by weight 100% by weight Table 2 Pneumatic condition of chocolate mousse Condition Present product Control _c Before sterilization Mousse with many bubbles Mousse with many bubbles

After heating at 95 ° C for 5 minutes, many mousse-like bubbles disappear

After heating at 110 ^C C for 30 min.

After heating at 120 ° C for 20 minutes, the bubbles slightly decreased.Bubble disappearance As is clear from Table 2, the bubbles in the mousse of the control were completely disappeared by heating, and the jelly-like texture was obtained. In contrast, the chocolate mousse of the present invention had almost the same mousse texture as before heating.

Example 2 Steamed bread was prepared according to the recipe shown in Table 3 by a conventional method. That is, after mixing the white sucrose and the emulsified oil and fat, salad oil and water or the 3% aqueous solution of Reference Example 1 were added, and the mixture was stirred well. Next, the egg was added and the mixture was foamed using a whisper. Then, a mixture of the flour and baking powder was sifted and stirred to prepare a steamed dough. This place was poured into a baking mold and steamed for 18 minutes using a steamer. The state of the steamed bread of the present invention and the control prepared as described above was compared and evaluated. Table 4 shows the results.

Table 3 Prescription examples of steamed bread Prescription Invented product Control

1) Whole egg 1 20 g 1 20 g

2) Soft flour 100 100

3) Kamikasu 100 100

4) Emulsified fats 1 5 1 5

5) Salad oil 1 5 1 5

6) Cheremol (potassium-potassium hydrogen tartrate) 0.166

7) Baking powder 2 2

8) 3% solution of Reference Example 1 20

9) Water 20

A Ki _μ 372 g About 372 g

Table 4 Condition of steamed bread Evaluation item Invention product Control PP

Fine and slightly coarse

Boll.-70% 1 50%

Shape Cleanly swollen Flat squashed Bubbles are finely moistened As is clear from Table 4, the steamed bread of the present invention has only a larger volume than the steamed bread of the control. No fine grain and low surface dimples (small holes) Swelled cleanly without. The texture was also very favorable.

Example 3

Whipped cream

In the recipe shown in Table 5 by mixing all materials in a usual manner were prepared as the _c prepared whipped cream, the present invention is compared with the state of control of whipped cream evaluated _c results shown in Table 6.

Table 5 Formulation example of whipped dream Prescription Invented product Control DP

1) Fresh cream 20 g 1 40 g

2) Powdered sugar 1 0 1 0

3) 3% aqueous solution of Reference Example 1 20

A Ki + 50 g 50 g

Table 6 Whipped cream condition Evaluation item Invented product Control c Overrun 95% 97%

After freezing and thawing Smooth, no water separation Some unevenness and water separation After 2 hours at room temperature Retains shape Distorted shape

Without water separation With water separation

After 1 hour at 37 ° C. Completely molten, retaining the shape As is clear from Table 6, the whipped cream of the present invention prevented water separation and was excellent in shape retention as compared with the control product. Also, the product of the present invention reduces the amount of As it can be replaced, it has also led to a reduction in power consumption.

Example 4

Meringue

After whipping the egg white, half of the egg white was added with a 3% aqueous solution of Reference Example 1 or water (control product), and further whipped to prepare meringue. The thus-prepared meringues of the present invention and the control were each placed in a 250-ml measuring cylinder at a rate of 200 ml, left at room temperature, and the amount of the separated liquid separated on the bottom was measured. Table 7 shows the results.

Table 7 Separated liquid volume of meringue Evaluation item Invented product Control _t -no-ku-ichi 2 9 0% 3 5 0%

After leaving for 1 hour No separation 25 5 ml separation

After leaving for 2 hours without separation 4 O ml (complete separation)

After standing overnight, 1 O ml was separated 40 ml (completely separated) As is clear from Table 7, the amount of the separated liquid increased in the control meringue to which water was added over the standing time, and completely after 2 hours. While the bubbles disappeared, the meringue of the present invention hardly separated due to the stable bubbles, and separation was observed only after standing overnight.

As described above, foam-containing foods produced by adding a galactose-removed xyloglucan to produce aerated and foamed foams are heat-resistant, so that high-temperature sterilization (eg, retort sterilization), which was previously impossible, can be performed. It can be distributed at room temperature and can be stored for a long time. In addition, galactose-removed xyloglucan also has acid resistance, which makes it possible to commercialize foods containing acidic foam, which was difficult to achieve in the past. As a result, the amount of water can be increased, and the calories of foamed foods can be reduced.

Claims

The scope of the claims

1. Production of foam-containing foods characterized by adding reversible thermo-responsive galactoxyloglucan, from which galactose side chains have been partially removed, to an edible matrix, and aerated and foamed. Method.

2. The production method according to claim 1, wherein the production method is a reversible thermoresponsive galactoxyloglucan having a side chain galactose removal rate of 30% to 65%.

3. The method according to claim 2, wherein the galactoxyloglucan is derived from tamarind seed gum.

4. Foam-containing product produced by the production method according to any one of claims 1 to 3.

^ Mouth

5. Foam-containing mouth characterized in that bubbles are contained in an edible matrix containing a reversible thermoresponsive galactoxyloglucan in which galactose side chains have been partially removed.

Tapping

6. The foam-containing food according to claim 5, which is a reversible thermoresponsive galactoxyloglucan having a side chain galactose removal rate of 30% to 65%.

7. The foam-containing food according to claim 6, wherein the galactoxyloglucan is derived from tamarind seed gum.

8. A foam stabilization method comprising adding, to an edible matrix, a reversible thermo-responsive galactoxyloglucan partially removing galactose side chains, and aerating and foaming the foam.

9. The method for stabilizing a foam according to claim 8, wherein the foam is a reversible thermoresponsive galactoxyloglucan having a side chain galactose removal rate of 30% to 65%.

10. The method for stabilizing a foam according to claim 9, wherein the galactoxyloglucan is derived from tamarind seed gum.