WO2013122127A1 - Composition cellulosique - Google Patents

Composition cellulosique Download PDF

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Publication number
WO2013122127A1
WO2013122127A1 PCT/JP2013/053489 JP2013053489W WO2013122127A1 WO 2013122127 A1 WO2013122127 A1 WO 2013122127A1 JP 2013053489 W JP2013053489 W JP 2013053489W WO 2013122127 A1 WO2013122127 A1 WO 2013122127A1
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WIPO (PCT)
Prior art keywords
cellulose
starch
mass
cellulose composition
dispersion
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PCT/JP2013/053489
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English (en)
Japanese (ja)
Inventor
一喜 大槻
山崎　有亮
Original Assignee
旭化成ケミカルズ株式会社
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Application filed by 旭化成ケミカルズ株式会社 filed Critical 旭化成ケミカルズ株式会社
Priority to JP2013558717A priority Critical patent/JP5978418B2/ja
Priority to CN201380009446.4A priority patent/CN104114037A/zh
Publication of WO2013122127A1 publication Critical patent/WO2013122127A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
    • C08L1/02—Cellulose; Modified cellulose
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/04—Starch derivatives, e.g. crosslinked derivatives
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/04—Starch derivatives, e.g. crosslinked derivatives
    • C08L3/08—Ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L2205/00—Polymer mixtures characterised by other features
    • C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend

Definitions

  • the present invention relates to a cellulose composition that can be easily dispersed in an aqueous medium having a high salinity and is excellent in the dispersion stabilizing effect of a non-emulsifying oil.
  • the present invention relates to a cellulose composition that can be suitably used for foods and drinks to which oil is added at a high salinity concentration such as concentrated soup and sauce.
  • the present invention has a light texture with a low density in confectionery such as biscuits, cookies, pretzels, wafers, crackers, sables, and boros that are mainly made from flour, and there are no cracks or chips during production or distribution. Relates to reduced confectionery. Furthermore, it is related with the confectionery which the crispy feeling improved.
  • the present invention relates to a confectionery product with a good standing edge.
  • the present invention is suitable for cookies, biscuits, pretzels and the like that require a light texture with a low density and a light texture.
  • the present invention is a bakery product such as sponge cake, chiffon cake, castella, hot cake, donuts, cheesecake, etc., mainly made from flour, ingredients are not biased during production, and uniformly dispersed after baking, Furthermore, it is related with what has a favorable food texture.
  • the present invention contains a large amount of ingredients such as fruits in large amounts, and is suitable for pound cakes, sponge cakes, chiffon cakes, etc. that require a crispy, refreshing, soft feeling, etc. .
  • a cellulose composite of cellulose and a hydrophilic gum forms a cellulose colloid in an aqueous medium and exhibits good suspension stability. Therefore, food and drink, pharmaceuticals, cosmetics, paints, ceramics, resins, catalysts, etc. It is widely used in the field of industrial articles.
  • Cellulose composites are particularly non-emulsifying oil dispersion stabilizers, suspension stabilizers, stabilizers such as thickening stabilizers, tissue imparting agents, cloudy agents, whiteness improvers, fluidity improvers, polishing agents. It is used as an agent, dietary fiber, oil and fat substitutes, etc.
  • the cellulose composite In the food and drink, in order for the cellulose composite to exhibit the dispersion stabilizing effect of the non-emulsifying oil, the cellulose composite must be present in a sufficiently dispersed state. For example, preferably, when the dispersed cellulose composite is measured with a laser diffraction / scattering particle size distribution analyzer, the average particle diameter is required to be 20 ⁇ m or less.
  • conventional cellulose composites were not sufficiently dispersed by simply adding them to an aqueous medium such as food or drink. Therefore, when the cellulose composite is used for food and drink, a dispersion treatment using a high-pressure homogenizer that can grind the cellulose composite with a strong shearing force or a special equipment such as a high-speed stirrer is necessary.
  • Patent Document 1 discloses an easily dispersible cellulose composite composed of three components of crystalline cellulose, a water-soluble gum, and a water-soluble saccharide.
  • Patent Document 2 discloses a water-dispersible composition obtained by applying mechanical shearing force to crystalline cellulose and starch.
  • Cookies, biscuits, and pretzels are a kind of confectionery that uses flour as a main ingredient, and in particular, those with a light and soft texture and a crispy texture are preferred.
  • confectionery with a light texture generally has a low density and hardness, and thus has a problem that product loss such as cracking and chipping is likely to occur during production and distribution.
  • confectionery with a dense structure is hard and has the advantage of less product loss, but it does not become a confectionery with a light and light texture.
  • the dough is heated after being formed, there is a problem in that the dough sagging due to heating causes the corners (edges) to be rounded and the shape at the time of forming cannot be maintained.
  • Patent Document 3 cellulose, bulge and water-soluble gum are mixed with dough containing flour, foaming component, and water as essential components, thereby improving the stickiness of the dough and for mass production.
  • a bakery product having a uniform weight, improved texture, and suppressed dough aging, and a method for producing the same are disclosed.
  • Patent Document 4 discloses a stick-shaped expanded confectionery manufactured by extruding and extruding using an extruder after blending powdered cellulose into a dough made mainly of cereals, potatoes or beans.
  • Patent Document 5 discloses a bar-shaped baked confectionery obtained by blending powdered cellulose into dough containing ungelatinized powder, chilled water gelatinized powder, saccharides and fats and oils having no gluten forming ability, and molding and baking the powdered cellulose.
  • Sponge cakes and chiffon cakes are a type of bakery product obtained from flour, sugars, eggs, and oils and fats. Is preferred.
  • Patent Document 6 water-insoluble or water-swellable carboxymethyl cellulose and fine cellulose are blended with flour, foaming component, dough containing water as essential components, or dough containing cereal flour and water as essential components.
  • a bakery product that improves the tackiness, has a uniform weight and shape (not ingredients), and has an improved texture in mass production.
  • Patent Document 7 discloses that bread obtained from a dough mixed with a particulate cellulose material contains abundant dietary fiber and has a texture comparable to that of ordinary bread.
  • Patent Document 8 discloses that a castella mixed with a fine cellulose material can be obtained with a small volume reduction after baking, excellent texture, and high long-term storage stability.
  • JP 2008-113572 A International Publication No. 2011-087784 Pamphlet JP 62-22537 A JP 2003-18970 A JP 2003-284501 A Japanese Patent Laid-Open No. 10-262541 JP-A-5-95754 Japanese Patent Laid-Open No. 7-135888
  • Patent Document 1 Since the cellulose composite of Patent Document 1 has a low dispersion stability effect of non-emulsifying oil, it must be used in large quantities when used in food and drink. As a result, there was a problem that the texture (mouth) of foods and drinks containing these became heavy. Further, since the dispersibility is lowered at a high salinity, there is a problem that a sufficient dispersion stabilizing effect of the non-emulsifying oil cannot be exhibited.
  • the cellulose composite of Patent Document 2 Since the cellulose composite of Patent Document 2 has low dispersibility, special equipment such as a high-speed stirrer is required for dispersion treatment in order to use it in foods. Further, like the cellulose composite of Patent Document 1, the dispersibility decreases at a high salinity concentration, so that the dispersion stabilizing effect of the non-emulsifying oil is low in a high salt concentration aqueous medium containing oil and water. Therefore, when using for foods and drinks, it had to be used in large quantities, and there was a problem that the food texture (mouth) of the foods and drinks in which these were blended became heavy.
  • an object of the present invention is to provide a cellulose composition having the following properties. That is, it can be easily dispersed in an aqueous medium having a high salinity, and the dispersion stabilizing effect of non-emulsifying oil is particularly high in foods and drinks containing a large amount of oil. Furthermore, the suspension stabilizing effect which suppresses sedimentation and aggregation of insoluble components in an aqueous medium containing insoluble components is high. Moreover, in the food / beverage products containing much oil, the shape retention effect which maintains the shape of food / beverage products is high.
  • Dispersion stability of non-emulsifying oil means that when oil is dispersed in an aqueous medium, the oil does not separate or aggregate in the aqueous medium without using an emulsifier (without forming micelles). It has a uniform appearance.
  • the dough composition of patent document 3 has only the example of bread, and the confectionery of low density and light texture like this invention is not disclosed. For example, even if a confectionery is made with the composition disclosed in the patent document, the amount of flour is large, so it has a moist feeling, a low density and light texture as in the present invention, and a crispy texture. A textured confectionery cannot be made.
  • this document aims to improve the bundling of the dough in the molding process, and is different from the object of the present invention, which is to reduce the product loss of confectionery with a light texture.
  • Patent Document 4 it is certainly difficult to break by adding cellulose to a low-density confectionery such as an expanded confectionery.
  • a special device called an extruder is essential, and the conditions of temperature and pressure are limited. There is also a problem that the form and texture cannot be determined freely.
  • the hardness of a stick-shaped baked confectionery is increased by using an ungelatinized powder that does not have gluten forming ability, and the confectionery has a crisp and firm texture. Cracking and chipping are reduced.
  • ungelatinized powder having no gluten forming ability is used as in this document, it is impossible to produce a confectionery having a low density and a soft texture as in the present invention.
  • the present invention is a biscuits, cookies, pretzels, wafers, crackers, sables, boros, and other confections that use flour as the main ingredient, while maintaining a low texture and light texture, and cracking and chipping during production and distribution. It is an object to provide a confectionery that is reduced, has a crisp feeling, and has a good product edge. Furthermore, regarding the stabilization of ingredients, the settling of ingredients can certainly be prevented by blending processed starch such as tapioca pregelatinized starch into the dough. However, in order to disperse the ingredients uniformly, it is necessary to add a large amount of modified starch. As a result, the texture of the cake after baking deteriorates, and the original crispy feeling, fresh feeling, and soft feeling of the cake. There was a problem that the food texture such as was impaired.
  • Patent Documents 6 to 8 the addition of a specific cellulosic material to the dough can improve the uniformity and texture of the dough itself.
  • these documents did not describe any means for achieving the blending of ingredients and the uniformity thereof.
  • the present invention contains ingredients with a large specific gravity, such as fruit, in a specific amount, combined with cellulose in a specific ratio, and blended into the dough, so that the ingredients are not unevenly distributed at the time of manufacture and are uniformly dispersed after baking. Furthermore, it aims at providing the bakery product which has favorable food texture, such as a crispy feeling, a refreshing feeling, and a soft feeling.
  • the inventors of the present invention have a cellulose composition in which a cellulose composite having a predetermined storage elastic modulus and a processed starch are blended at a specific mass ratio, have excellent dispersibility in a high salinity aqueous medium, and are non-emulsifying. Excellent oil dispersion stability. Furthermore, the inventors have found that the suspension stabilization effect and the shape retention effect are excellent, and have reached the present invention.
  • the present inventors blended the above-mentioned specific cellulose composition with confectionery mainly composed of flour, so that cracks and chips at the time of production and distribution are maintained while maintaining a light texture with low density. As a result, it was found that a confectionery having a reduced crispness and improved product corners (edges) can be provided, and the present invention has been made.
  • the present inventors contain a specific amount of ingredients such as fruits, in a specific amount, combined with a specific cellulose composition at a specific ratio, and blended into the dough, so that the ingredients are not biased during production,
  • the present inventors have found that a bakery product that is uniformly dispersed after baking and that has a good texture such as a crispy feeling, a fresh feeling, and a soft feeling can be obtained.
  • the configuration of the present invention is as follows. (1) Cellulose and water-soluble polysaccharides and processed starch are dispersed in a 5% by mass sodium chloride aqueous solution to a concentration of 0.01% by mass, subjected to ultrasonic treatment for 2 minutes, and then laser diffraction. / A cellulose composition having a particle size distribution in which a component of 1 ⁇ m or less is 6% or more in a volume frequency histogram measured at a refractive index of 1.04 using a scattering particle size distribution meter.
  • the cellulose and the water-soluble polysaccharide form a cellulose composite in advance, and the storage elastic modulus (G ′) of this 1 mass% aqueous dispersion is 0.1 Pa or more in (1)
  • the cellulose composition as described.
  • the modified starch is an acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphoric acid crosslinked starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxyalkylated phosphate crosslinked starch, hydroxyalkylated starch , Phosphoric acid-crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid-crosslinked starch, starch glycolate sodium, and starch-modified sodium starch alphalyzed, partially The cellulose composition according to any one of (1) to (3), wherein the cellulose composition is at least one selected from an alpha-treated one, a non-alpha-treated one, and a raw starch-derived one.
  • any one of (1) to (4), wherein the processed starch is at least one selected from hydroxypropylated starch, hydroxypropylated phosphate-crosslinked starch, phosphate-crosslinked pregelatinized starch, and pregelatinized starch The cellulose composition described in 1.
  • the water-soluble polysaccharide is at least one selected from xanthan gum, gellan gum, karaya gum, sodium carboxymethylcellulose, and psyllium seed gum.
  • the cellulose composition according to any one of (1) to (7) comprising 40% by mass or more of the cellulose composite.
  • 10 By a method comprising a step of dispersing a cellulose composite and processed starch in an aqueous medium to form a dispersion, a step of homogenizing the dispersion, and a step of drying the homogenized dispersion
  • the cellulose composition according to any one of (1) to (9) which is obtained.
  • Dispersing the cellulose composite and processed starch in an aqueous medium to form a dispersion, homogenizing the dispersion, and drying the homogenized dispersion ( 1) A method for producing a cellulose composition according to any one of (9). (12) The cellulose composition according to any one of (1) to (10) is contained in an amount of 0.1% by mass or more, the salt concentration is 0.1% by mass or more, and a loss tangent of 50 ° C. with respect to 25 ° C. ( A water-based food or drink having a ratio of tan ⁇ ) of 1 or more.
  • the cellulose composition according to any one of (1) to (10) is contained in an amount of 0.1% by mass or more, the sodium chloride and / or potassium chloride concentration is 1% by mass or more, and the oil content is 1 Water-based food and drink containing at least mass%.
  • the present invention it is possible to provide a cellulose composition that can be easily dispersed in an aqueous medium having a high salinity concentration and that is excellent in the dispersion stability of non-emulsifying oil in foods and drinks containing a large amount of oil. Furthermore, the cellulose composition of the present invention is excellent in the suspension stability effect of ingredients and the like in an aqueous medium containing an insoluble component, and can impart shape retention to a semi-solid food containing a large amount of oil.
  • the cellulose composition of the present invention When used in a liquid food or drink to which oil is added at a high salinity concentration such as concentrated soup and sauce, it can provide an oil having excellent dispersion stability, and mayonnaise-like semisolid When used in foods and drinks, products having excellent shape retention can be provided. Furthermore, since the cellulose composition of the present invention can disperse and stabilize a non-emulsifying type oil at a low concentration, foods and drinks to which the cellulose composition is added have excellent oil flavor and light texture. it can. Further, as a more preferred embodiment of the present invention is a confectionery mainly made of flour, while maintaining a low texture and light texture, cracks and chipping during production and distribution are reduced, and the crispness is improved, Can provide confectionery with good product edge.
  • ingredients having a large specific gravity such as fruit are contained in a specific amount, the ingredients are not biased at the time of manufacture, and are uniformly dispersed after baking, and further, a crispy feeling, a refreshing feeling, a soft feeling, etc.
  • a bakery product having a good texture can be provided.
  • the cellulose composition of the present invention contains cellulose and a water-soluble polysaccharide, includes a cellulose composite having a storage elastic modulus (G ′) of 1% by mass of an aqueous dispersion of 0.1 Pa or more and processed starch, and is a cellulose composite. It is a composition in which the mass ratio of the body and processed starch is combined in the range of 5/95 to 90/10.
  • the mass ratio of the cellulose composite and the modified starch is preferably in the range of 5/95 to 80/20.
  • the mass ratio of the cellulose composite and the modified starch is in the range of 5/95 or more, a sufficient level of oil dispersion stability, suspension stability, and shape retention can be obtained. Further, when the mass ratio of the cellulose composite and the modified starch is in the range of 90/10 or less, the dispersibility in an aqueous medium having a high salinity is improved. That is, not only combining cellulose and processed starch without complexing, and if necessary, combining polysaccharides, but also by making a cellulose composition containing a cellulose composite and processed starch in a specific ratio, the above-mentioned desired effect is not achieved. Achieved. When the mass ratio of the cellulose composite and the modified starch is in the range of 80/20 or less (and 5/95 or more), more excellent effects can be obtained in the above points.
  • the cellulose composition of the present invention can be easily dispersed in an aqueous medium having a high salinity by containing the cellulose composite and the modified starch at a specific ratio.
  • This mass ratio has a suitable range depending on the processed starch used, and will be described in detail in the section ⁇ Processed starch> below.
  • ⁇ Dispersibility of cellulose composition> The cellulose composition of the present invention is easily dispersed in an aqueous medium having a high salinity, and has excellent oil dispersion stability.
  • the cellulose composition of the present invention is obtained by dispersing the cellulose composition in an aqueous solution of 5% by mass of sodium chloride so as to have a concentration of 0.01% by mass, and then subjecting it to ultrasonic treatment.
  • a component of 1 ⁇ m or less must be detected by 6% or more. is there.
  • the amount of a component of 1 ⁇ m or less (volume frequency histogram at a refractive index of 1.04) in the above-described measurement is referred to as a fine particle component amount (BS amount).
  • the method for measuring the amount of BS is as follows. First, the cellulose composition of the present invention is weighed and dispersed in a 5% by mass sodium chloride aqueous solution so as to have a concentration of 0.01% by mass. Next, this cellulose composition dispersion was charged in a laser diffraction / scattering particle size distribution analyzer (trade name “LA-910”, manufactured by Horiba, Ltd., flow cell), and subjected to ultrasonic treatment for 2 minutes. The particle size distribution is measured at a refractive index of 1.04. Here, in the obtained volume frequency histogram, the amount of the main BS is measured by calculating the ratio (percentage of the total volume frequency) of particles of 1 ⁇ m or less in the whole.
  • the BS amount is 6% or more, the dispersibility of the cellulose composition becomes good, and the dispersion stability of the non-emulsifying oil becomes high.
  • the preferable range is 7% or more, more preferably 10% or more, and particularly preferably 12% or more.
  • the upper limit is not particularly limited, but a preferable range is 99% or less.
  • content of the cellulose composite in the cellulose composition of this invention is not specifically limited, It is preferable that it is 5 mass% or more with respect to the total amount of this composition.
  • the higher the content of the cellulose composite the better the physical properties such as oil dispersion stability, suspension stability, and shape retention. More preferably, it is 10 mass% or more, More preferably, it is 20 mass% or more, More preferably, it is 30 mass% or more, Most preferably, it is 40 mass% or more, Most preferably, it is 45 mass% or more.
  • the upper limit is not particularly set, but when the content of the cellulose composite is increased, the content of the processed starch is relatively decreased, and the dispersibility of the cellulose composition is decreased. For this reason, a preferable range as an upper limit is 90 mass% or less, and 80 mass% or less is more preferable.
  • the cellulose composite as used in the present invention refers to a cellulose whose surface is coated (complexed) with a water-soluble polysaccharide by chemical bonds such as hydrogen bonds.
  • the water-soluble polysaccharide is exemplified below.
  • cellulose is a naturally derived water-insoluble fibrous material containing cellulose. Examples of raw materials include wood, bamboo, wheat straw, rice straw, cotton, ramie, bagasse, kenaf, beet, squirts, and bacterial cellulose. As a raw material, it is also possible to use one of these natural cellulose materials or a mixture of two or more of them.
  • the average degree of polymerization of the cellulose used in the present invention is preferably a crystalline cellulose of 500 or less.
  • the average degree of polymerization can be measured by a reduced specific viscosity method using a copper ethylenediamine solution specified in the crystalline cellulose confirmation test (3) of “14th revised Japanese pharmacopoeia” (published by Yodogawa Shoten). If the average degree of polymerization is 500 or less, it is preferable because the cellulose-based material is easily subjected to physical treatment such as stirring, pulverization, and grinding in the step of conjugating with the water-soluble polysaccharide and the conjugation is easily promoted.
  • the average degree of polymerization is 300 or less, and still more preferably, the average degree of polymerization is 250 or less.
  • the lower the average degree of polymerization the easier the control of complexing. Therefore, the lower limit is not particularly limited, but a preferred range is 10 or more.
  • a method for controlling the average degree of polymerization include hydrolysis treatment. By the hydrolysis treatment, the depolymerization of the amorphous cellulose inside the cellulose fiber proceeds, and the average degree of polymerization decreases. At the same time, the hydrolysis process removes impurities such as hemicellulose and lignin in addition to the above-described amorphous cellulose, so that the inside of the fiber becomes porous.
  • the cellulose is easily subjected to mechanical treatment, and the cellulose is easily refined.
  • the surface area of the cellulose is increased, and the complexation with the water-soluble polysaccharide can be easily controlled.
  • the method of hydrolysis is not particularly limited, and examples thereof include acid hydrolysis, hydrothermal decomposition, steam explosion, and microwave decomposition. These methods may be used alone or in combination of two or more.
  • an average polymerization is easily performed by adding an appropriate amount of a protonic acid, a carboxylic acid, a Lewis acid, a heteropolyacid, etc. in a state in which a cellulosic material is dispersed in an aqueous medium, and heating while stirring. You can control the degree. Reaction conditions such as temperature, pressure, and time at this time vary depending on the cellulose species, cellulose concentration, acid species, and acid concentration, but are appropriately adjusted so as to achieve the desired average degree of polymerization.
  • a catalyst component such as an acid penetrates into the inside of the cellulose fiber, the hydrolysis is promoted, the amount of the catalyst component to be used is reduced, and the subsequent purification is facilitated.
  • a catalyst component such as an acid penetrates into the inside of the cellulose fiber, the hydrolysis is promoted, the amount of the catalyst component to be used is reduced, and the subsequent purification is facilitated.
  • the cellulose in the cellulose composite used in the present invention preferably has a fine particle shape.
  • the particle shape of cellulose is a high shear homogenizer (trade name “Excel Auto Homogenizer ED-7” manufactured by Nippon Seiki Co., Ltd.) treated with the cellulose composite of the present invention in a pure water suspension at a concentration of 1% by mass.
  • a high-resolution scanning type is obtained by diluting an aqueous dispersion dispersed at a rotational speed of 15,000 rpm ⁇ 5 minutes) with pure water to 0.1 to 0.5% by mass, cast on mica, and air-dried.
  • L / D is preferably less than 20 in terms of suspension stability, more preferably 15 or less, further preferably 10 or less, particularly preferably 5 or less, particularly preferably less than 5, and most preferably 4 or less.
  • water-soluble polysaccharide examples include gum arabic, alginic acid, sodium alginate, calcium alginate, curdlan, carrageenan, caraya gum, agar, xanthan gum, chitin, chitosan, guar gum, psyllium seed gum, Gellan gum, gelatin, tamarind seed gum, dextran, pullulan, HM pectin, LM pectin, locust bean gum, sodium carboxymethylcellulose, carboxymethylcellulose calcium, methylcellulose, hydroxypropylcellulose, hydroxyethylcellulose and the like. These water-soluble polysaccharides may be used in combination of two or more.
  • anionic polysaccharides are preferable from the viewpoint of complexing with cellulose.
  • the anionic polysaccharide used in the present invention is one in which, when dispersed or dissolved in water, a cation is liberated and itself becomes an anion.
  • the cellulose composite of the present invention is more facilitated to be combined with cellulose by using an anionic polysaccharide.
  • a cellulose composition in which this cellulose composite is blended is preferable because the oil dispersion stability effect, suspension stability effect, and shape retention effect are enhanced.
  • anionic polysaccharide the following are preferable from the viewpoint of complexing with cellulose. Examples include alginic acid, sodium alginate, calcium alginate, carrageenan, caraya gum, sodium carboxymethylcellulose, carboxymethylcellulose calcium, xanthan gum, psyllium seed gum, gellan gum, HM pectin, and LM pectin. These anionic polysaccharides may be used in combination of two or more.
  • anionic polysaccharides xanthan gum, gellan gum, karaya gum, sodium carboxymethylcellulose, psyllium seed gum, in order to enhance the oil dispersion stability effect, suspension stability effect, and shape retention effect of the cellulose composition. Is preferred.
  • xanthan gum and gellan gum More preferred are xanthan gum and gellan gum, and most preferred is xanthan gum.
  • mass ratio of cellulose and water-soluble polysaccharide in cellulose composite is preferably 99/1 to 50/50. When the mass ratio falls within this range, it is considered that the cellulose surface in the cellulose composite is sufficiently coated (complexed) with the water-soluble polysaccharide. Therefore, the cellulose composition using this composite tends to have high oil dispersion stabilizing effect, suspension stabilizing effect, and shape retention effect.
  • Xanthan gum is a gum made by fermenting starch such as corn with the bacterium Xanthomonas campestris, and consists of repeating units of glucose 2 molecules, mannose 2 molecules, and glucuronic acid.
  • the xanthan gum used in the present invention includes potassium salts, sodium salts, and calcium salts. If it is a grade which has said structure and can be used with a foodstuff, it can be used without a restriction
  • the mass ratio of cellulose to xanthan gum is preferably 99/1 to 80/20. More preferably, it is 99/1 to 90/10, and still more preferably 96/4 to 92/8.
  • Gellan gum is a polysaccharide produced by a microorganism called Sphingomonas elodea. There are two types of gellan gum, native gellan gum and deacylated gellan gum. In the present invention, any grade can be used as long as it can be used in food.
  • the mass ratio of cellulose to gellan gum is preferably 99/1 to 80/20. More preferably, it is 99/1 to 90/10, and still more preferably 98/2 to 94/6.
  • Psyllium seed gum (sometimes abbreviated as PSG) is a polysaccharide (gum) obtained from the seed coat of a plant of the plant family Planta ovata Forskal. Specific examples include polysaccharides obtained from Isagor and plantago / Obata seed coats.
  • the psyllium seed gum includes a polysaccharide (gum) obtained from the seed coat of the plant of the above-mentioned plantain family (Plantago ovata Forskal), and also includes those containing impurities. .
  • a gum obtained by extracting the polysaccharide with a solvent such as water, a husk whose outer skin has been pulverized, a combination of them, and any of them are included.
  • they may be in any state of powder, lump, cake, or liquid.
  • the chemical structure is a non-cellulose polysaccharide in which the main chain is highly branched as xylan and the side chain is composed of arabinose, xylose, galacturonic acid, and rhamnose.
  • the sugar constituent ratio in the side chain is 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 depending on the PSG raw material and the manufacturing process of PSG.
  • the mass ratio of cellulose to psyllium seed gum is preferably 99/1 to 80/20. More preferably, it is 99/1 to 90/10, and still more preferably 98/2 to 94/6.
  • Karaya gum is a refined sap of a mosquito tree in the family Aoyagi.
  • Commercially available grades include Hand-picked-selected (HPS), Superior No.1, Superior No.2, Superior No.3, and Shifting, based on color tone, bark, and foreign matter ratio (published in Sachishobo 2001) Kunizaki and Sano, “Food polysaccharides” on page 88, see Table 4-4).
  • HPS and Superior No. 1 are preferable for use in the present invention, and HPS is preferable in terms of suspension stability of the complex. In particular, those derived from Sterculia urens in central and northern India are preferred in terms of suspension stability of the complex.
  • the mass ratio of cellulose to Karaya gum is preferably 99/1 to 80/20. More preferably, it is 94/6 to 84/16, and still more preferably 92/8 to 86/14.
  • Carboxymethylcellulose sodium is one in which the hydroxyl group of cellulose is substituted with monochloroacetic acid and has a linear chemical structure in which D-glucose is linked by ⁇ -1,4.
  • CMC-Na is obtained by dissolving pulp (cellulose) with sodium hydroxide solution and etherifying with monochloro acid (or its sodium salt).
  • CMC-Na having a substitution degree and a viscosity adjusted within a specific range from the viewpoint of complexation.
  • the degree of substitution is the degree to which a carboxymethyl group is ether-bonded to a hydroxyl group in cellulose, and is preferably 0.6 to 2.0. If the degree of substitution is in the above range, it is preferable because the dispersibility of CMC-Na is sufficient and the production is easy. More preferably, the degree of substitution is 0.6 to 1.3.
  • the viscosity of CMC-Na is preferably 500 mPa ⁇ s or less, more preferably 200 mPa ⁇ s or less, and further preferably 50 mPa ⁇ s or less in a 1% by mass pure aqueous solution. Particularly preferably, it is 20 mPa ⁇ s or less.
  • the lower the viscosity of CMC-Na the easier it is to combine with cellulose and hydrophilic gum.
  • the lower limit is not particularly set, but a preferable range is 1 mPa ⁇ s or more.
  • the mass ratio of cellulose to CMC-Na is preferably 99/1 to 80/20. More preferably, it is 94/6 to 84/16, and still more preferably 92/8 to 86/14.
  • the cellulose composite used in the present invention may contain a hydrophilic substance in addition to cellulose and a water-soluble polysaccharide for the purpose of enhancing the dispersibility in water.
  • a hydrophilic substance is an organic substance that is highly soluble in cold water and hardly causes viscosity.
  • Hydrophilic polysaccharides such as starch hydrolysates, dextrins, indigestible dextrin, polydextrose, fructooligosaccharides, galactooligosaccharides , Maltooligosaccharides, isomaltooligosaccharides, lactose, maltose, sucrose, oligosaccharides such as ⁇ -, ⁇ -, ⁇ -cyclodextrin, monosaccharides such as glucose, fructose, sorbose, sugar alcohols such as maltitol, sorbit, erythritol Vitamins, collagen, azulene and chitosan are suitable. Two or more kinds of these hydrophilic substances may be combined. Among the above, hydrophilic polysaccharides such as starch hydrolysates, dextrins, indigestible dextrins and polydextrose are preferable in terms of dispersibility, and dextrin is most preferable.
  • the compounding quantity of the hydrophilic substance in a cellulose composite As a preferable range, it is 5 mass% or more, More preferably, it is 10 mass% or more, More preferably, it is 20 mass% or more.
  • the upper limit is preferably 50% by mass or less.
  • the divalent ionic substance generates divalent ions such as calcium and magnesium when dissolved in water, and specific examples include calcium chloride and magnesium chloride.
  • This substance is preferably added before complexing cellulose and anionic polysaccharide.
  • the addition amount of the divalent ionic substance is preferably 0.5% by mass or more in the cellulose composite. More preferably, it is 1 mass% or more, More preferably, it is 3 mass% or more. If the amount of this substance is too high, it affects the taste of foods and drinks to which the cellulose composition is added, so the upper limit is preferably 10% by mass or less.
  • the cellulose composite used in the present invention can be obtained by applying mechanical shearing force to cellulose and water-soluble polysaccharide in the kneading step to make the cellulose finer and complex the polysaccharide on the cellulose surface. Moreover, you may add hydrophilic substances other than a cellulose and water-soluble polysaccharide, another additive, etc. What passed through the above-mentioned process is dried as needed.
  • the cellulose composite used in the present invention may be in any form such as an undried one and a dried one after the mechanical shearing described above.
  • a kneading method using a kneader or the like can be applied.
  • a kneading machine a kneader, an extruder, a planetary mixer, a reiki machine or the like can be used, and it may be a continuous type or a batch type.
  • the temperature at the time of kneading is not particularly limited and may be achieved. However, when heat is generated due to a complexing reaction, friction, or the like at the time of kneading, the kneading may be performed while removing the heat.
  • These models can be used alone, but two or more models can be used in combination. These models may be appropriately selected depending on the viscosity requirements in various applications.
  • the kneading temperature is preferably 0 to 100 ° C., more preferably 90 ° C. or less, particularly preferably 70 ° C. or less, further preferably 60 ° C. or less, and most preferably 50 ° C. or less.
  • slow heating such as jacket cooling and heat dissipation may be devised.
  • the solid content during kneading is preferably 20% by mass or more. Kneading in a semi-solid state where the viscosity of the kneaded material is high is preferable because the kneaded material does not become loose, the kneading energy described below is easily transmitted to the kneaded material, and compounding is promoted.
  • 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 the practical range is preferably 90% by mass or less, considering that the kneaded product does not become a crumbly state with a small amount of water and a sufficient kneading effect and a uniform kneading state can be obtained. More preferably, it is 70 mass% or less, More preferably, it is 60 mass% or less. Moreover, in order to make solid content into the said range, as a timing to add water, a required amount may be added before a kneading
  • the kneading energy is defined by the amount of electric power (Wh / kg) per unit mass of the kneaded product.
  • the kneading energy is preferably 20 Wh / kg or more. If the kneading energy is 20 Wh / kg or more, the grindability imparted to the kneaded product is high, and the combination of cellulose and water-soluble polysaccharides, or cellulose, water-soluble polysaccharides, and other water-soluble gums is promoted. The suspension stability of the neutral cellulose composite is improved.
  • the kneading energy is more preferably 50 Wh / kg or more, further preferably 100 Wh / kg or more, particularly preferably 200 Wh / kg or more, more preferably 300 Wh / kg or more, and most preferably 400 Wh / kg. That's it.
  • the equipment becomes industrially excessive and the equipment is overloaded. Is preferably 1000 Wh / kg.
  • the degree of complexation is considered to be the proportion of hydrogen bonds between cellulose and other components.
  • the median diameter of the colloidal cellulose composite contained in the cellulose composite increases.
  • the kneaded product obtained from the above-mentioned kneading step when drying the kneaded product obtained from the above-mentioned kneading step, known methods such as shelf-type drying, spray drying, belt drying, fluidized bed drying, freeze drying, microwave drying, etc. The drying method can be used.
  • a drying step it is preferable that water is not added to the kneaded product, and the solid content concentration in the kneading step is maintained and the dried step is used.
  • the moisture content of the dried cellulose composite is preferably 1 to 20% by mass. By setting the moisture content to 20% by mass or less, problems such as stickiness and rot, and cost problems in transportation and transportation are less likely to occur.
  • the cellulose composite is distributed in the market, it is preferable to pulverize the cellulose composite obtained by drying into a powder form because the powder is easier to handle.
  • spray drying is used as a drying method, drying and pulverization can be performed at the same time, so pulverization is not necessary.
  • a known method such as a cutter mill, a hammer mill, a pin mill, or a jet mill can be used.
  • the degree of pulverization is preferably such that the pulverized product passes through a sieve having an opening of 1 mm. More preferably, it is pulverized to pass through a sieve having an opening of 425 ⁇ m and to have an average particle size (weight average particle size) of 10 to 250 ⁇ m.
  • These dry powders are generally those in which fine particles of the cellulose composite are aggregated to form secondary aggregates. This secondary aggregate can be disintegrated when stirred in water, and can be dispersed in the above-mentioned cellulose composite fine particles.
  • the apparent weight average particle diameter of the secondary agglomerates is determined by sieving 10 g of a sample for 10 minutes using a low-tap type sieve shaker (Sieve Shaker A type manufactured by Hira Kogakusho), JIS standard sieve (Z8801-1987). Can be defined as the cumulative weight 50% particle size in the particle size distribution obtained.
  • a low-tap type sieve shaker Sieve Shaker A type manufactured by Hira Kogakusho
  • JIS standard sieve Z8801-1987
  • the storage elastic modulus (G ′) of the cellulose composite used in the present invention is 0.1 Pa or more.
  • This storage elastic modulus expresses the rheological elasticity of the aqueous dispersion and expresses the degree of complexation between cellulose and water-soluble polysaccharide.
  • the higher the storage elastic modulus the more complex the cellulose and the water-soluble polysaccharide are, and the more rigid the network structure in the aqueous dispersion of the cellulose composite.
  • the cellulose composition of the present invention is easily dispersed in a high salinity aqueous medium by using the cellulose composite having a high storage elastic modulus and promoted complexing, and dispersion of non-emulsifying oil It is excellent in stability and has both suspension stability and shape retention.
  • the storage elastic modulus is a value obtained by dynamic viscoelasticity measurement of an aqueous dispersion (preferably pH 6 to 7) in which a cellulose composite is dispersed at 1% by mass in pure water.
  • the elastic component that holds the stress stored in the network structure of the cellulose composite when the aqueous dispersion is distorted is expressed as a storage elastic modulus.
  • the cellulose composite was subjected to a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7” treatment condition: 15,000 rpm ⁇ 5 minutes). And dispersed in pure water to prepare a 1.0 mass% pure water dispersion. The obtained aqueous dispersion is allowed to stand at room temperature for 3 days. The strain dependence of the stress of this aqueous dispersion was determined using a viscoelasticity measuring device (Rheometric Scientific, Inc., ARES100FRTN1 type, geometry: Double Wall Couette type) (predetermined temperature: 25.0 ° C, angular velocity).
  • the storage elastic modulus in the present invention is a value of 20% strain 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 by the cellulose composite, indicating that cellulose and water-soluble polysaccharide are highly complexed.
  • the storage elastic modulus of the cellulose composite is preferably 0.5 Pa or more, more preferably 1.0 Pa or more, further preferably 1.3 Pa or more, particularly 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 it is preferably 6.0 Pa or less in consideration of a light texture when the cellulose composition is added to food. It is preferable for the pressure to be 6.0 Pa or less because the texture is light in the amount of the cellulose composition that can provide sufficient oil stability (it varies depending on the food, details will be described later).
  • the volume average particle size is determined by treating the cellulose composite with a pure water suspension at a concentration of 1% by mass, and treating with a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7”). : Volume obtained by dispersion at a rotational speed of 15,000 rpm ⁇ 5 minutes) and laser diffraction (manufactured by HORIBA, Ltd., trade name “LA-910”, ultrasonic treatment for 1 minute, refractive index 1.20) It is the cumulative 50% particle size in the frequency particle size distribution.
  • a high shear homogenizer manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7”.
  • the volume average particle size of the cellulose composite is 20 ⁇ m or less, the dispersion stability and suspension stability of the cellulose composite are more easily improved.
  • a food containing a cellulose composite is eaten, a smooth texture with no roughness can be provided.
  • the volume average particle diameter is 15 ⁇ m or less, particularly preferably 10 ⁇ m or less, and further preferably 8 ⁇ m or less. Since the dispersion stability and suspension stability of the cellulose composite are more easily improved as the volume average particle size is smaller, the lower limit is not particularly limited, but a preferable range is 0.1 ⁇ m or more.
  • the cellulose composite used in the present invention preferably contains 30% by mass or more of a colloidal cellulose component.
  • the content of the colloidal cellulose component as used herein means that the cellulose composite is made into a pure water suspension at a concentration of 1% by mass, and a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7”).
  • Processing conditions Dispersed at 15,000 rpm ⁇ 5 minutes” and centrifuged (trade name “6800 type centrifuge”, rotor type RA-400, manufactured by Kubota Corporation), processing conditions: centrifugal force 2, 000 rpm (5600 G * G is gravitational acceleration) ⁇ 15 minutes) and is a mass percentage of solid content (including cellulose, hydrophilic gum, and water-soluble gum) remaining in the supernatant after centrifugation.
  • 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 mass% or more, Most preferably, it is 50 mass% or more.
  • the size of the colloidal cellulose component is preferably 10 ⁇ m or less, more preferably 5.0 ⁇ m or less, and particularly preferably 1.0 ⁇ m or less.
  • the size referred to here was obtained by centrifuging the supernatant obtained by the above-mentioned laser diffraction method (manufactured by Horiba, Ltd., trade name “LA-910”, ultrasonic treatment for 1 minute, refractive index 1.20).
  • any cellulose composite that can be used in the cellulose composition of the present invention may be used as long as it has undergone the above-described composite process.
  • the cellulose composite used in the present invention can be in any form, such as an undried one and the one subsequently dried, which have undergone the above-described mechanical shearing.
  • the functions of the cellulose complex are further improved by drying, so that it is combined. It is preferable to use a dried product after the process.
  • RC-N30, SP-N50, SC-900, SC-900S, and RC-N81 are preferable, and among them, RC-N30, SP-N50 containing xanthan gum, SC-900 and SC-900S are more preferable. Further, RC-N30 is most preferable from the balance of function and dispersibility.
  • ⁇ Processed starch> The cellulose composition of the present invention contains modified starch. The cellulose composition of the present invention can be easily dispersed in an aqueous medium having a high salinity by containing processed starch.
  • the processed starch used in the cellulose composition of the present invention includes acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl sodium succinate starch, acetate starch, oxidized starch, hydroxyalkylated phosphate crosslinked Starch, hydroxyalkylated starch, phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, starch glycolate sodium, and starch phosphate sodium phosphate are preferred. These can be used in any form of an alpha process, a partially alpha process, and a non-alpha process. Further, acid-treated starch or pregelatinized starch obtained by pregelatinizing raw starch can also be used. The above-mentioned modified starch may be used alone or in combination of two or more.
  • modified starch acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl succinate starch sodium, Acetic acid starch, oxidized starch, hydroxypropylated phosphoric acid cross-linked starch, hydroxypropylated starch, phosphoric acid cross-linked starch, phosphorylated starch and phosphoric acid monoesterified phosphoric acid cross-linked starch), and pregelatinized starch obtained by pre-gelatinizing raw starch preferable.
  • hydroxypropylated phosphate cross-linked starch, hydroxypropylated starch, phosphoric acid cross-linked pregelatinized starch, and pregelatinized starch are more preferable in terms of dispersibility of the cellulose composition, hydroxypropylated starch, hydroxypropylated phosphoric acid Cross-linked starch and phosphate cross-linked pregelatinized starch are more preferred, and hydroxypropylated starch is most preferred.
  • Processed starch ingredients include wheat starch, corn starch, waxy corn starch (waxy corn starch), potato starch, waxy potato starch, tapioca starch, rice starch, glutinous rice starch, sweet potato starch, sago starch, waste starch, etc. Is mentioned.
  • waxy corn starch (waxy corn starch) and tapioca starch are preferable from the viewpoint of dispersibility of the cellulose composition, and waxy corn starch (waxy corn starch) is more preferable.
  • hydroxypropylated starch as used herein means starch obtained by adding a hydroxypropyl group with an ether bond to propylene using, for example, propylene oxide as a drug.
  • hydroxypropylated starch used in foods preferably has a degree of processing (a mass ratio of hydroxypropyl groups in the total mass of the processed starch) of 0.01% to 7.0%.
  • 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 preferably 3.0% or more and 7% from the viewpoint of dispersibility of the cellulose composition. 0.0% or less is preferable, and 5.0% or more and 7.0% or less is most preferable.
  • a commercially available product there is Delica WH (manufactured by Nissho Chemical Co., Ltd.).
  • the mass ratio of the cellulose composite and hydroxypropylated starch is more preferably 85/15 to 30/70, still more preferably 80/20 to 40/60, and 75/25 to 65/35. Most preferred.
  • ⁇ Hydroxypropylated phosphate cross-linked starch The hydroxypropylated phosphate-crosslinked starch here is esterified with, for example, sodium trimetaphosphate or phosphorus oxychloride as a drug to the starch, and a hydroxypropyl group is added with an ether bond using propylene oxide or the like. Means starch.
  • the degree of substitution in the hydroxypropylated phosphoric acid crosslinked starch is not particularly limited. Absent. For example, as a commercially available product, there is Delica KH (manufactured by Nissho Chemical Co., Ltd.).
  • the mass ratio of the cellulose composite and the hydroxypropylated phosphoric acid crosslinked starch is more preferably 85/15 to 30/70, still more preferably 80/20 to 40/60, and 75/25 to 65. / 35 is most preferred.
  • ⁇ Phosphate cross-linked pregelatinized starch> means starch that is esterified with, for example, sodium trimetaphosphate or phosphorus oxychloride as a drug and pregelatinized with the above-described method or the like.
  • the degree of substitution in the phosphoric acid crosslinked starch (ratio of the total number of moles of substituted hydroxyl groups in the substituted crosslinked starch to the total number of moles of hydroxyl groups in the unsubstituted crosslinked starch) and the degree of alphalation are particularly limited. It is not a thing.
  • Neobis C-60 manufactured by Nippon Shokuhin Kako Co., Ltd.
  • Neobis C-60 is a commercially available product that can be easily obtained.
  • the mass ratio of the cellulose composite and the phosphate cross-linked pregelatinized starch is more preferably 85/15 to 30/70, still more preferably 80/20 to 40/60, and 65/35 to 55/45. Is most preferred.
  • ⁇ Alphaized starch> The starch particles start to swell by heat-treating the aqueous medium containing starch or by adding an alkaline salt. Thereafter, the particles disintegrate and finally become a viscous transparent or translucent starch paste. When this paste liquid is immediately dried, a powder that easily swells and dissolves in cold water is obtained. This powder is called pregelatinized starch.
  • the pregelatinized starch used in the present invention is not particularly limited, and any of the pregelatinized starch and the pregelatinized starch may be used.
  • any of the pregelatinized starch and the pregelatinized starch may be used.
  • MH-A manufactured by Nissho Chemical Co., Ltd.
  • the mass ratio of the cellulose composite and pregelatinized starch is more preferably 85/15 to 30/70, still more preferably 80/20 to 40/60, and most preferably 65/35 to 55/45. .
  • the cellulose composition of the present invention may contain a hydrophilic substance in addition to the cellulose composite and the modified starch for the purpose of enhancing the dispersibility in water.
  • the hydrophilic substance here is an organic substance containing a hydrophilic group other than the cellulose composite and processed starch, and is not particularly limited as long as it can eat and drink.
  • the hydrophilic substance is preferably an organic substance that has high solubility in cold water (for example, water of about 20 ° C.
  • hydrophilic substances include starch hydrolysates, dextrins, indigestible dextrins, polydextrose and other hydrophilic polysaccharides, fructooligosaccharides, galactooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, lactose, maltose, sucrose, ⁇ - Oligosaccharides such as ⁇ - and ⁇ -cyclodextrins, monosaccharides such as glucose, fructose and sorbose, sugar alcohols such as maltitol, sorbit and erythritol, vitamins, collagen, azulene and chitosan are suitable.
  • hydrophilic substances Two or more kinds of these hydrophilic substances may be combined.
  • hydrophilic polysaccharides such as starch hydrolysates, dextrins, indigestible dextrins and polydextrose are preferable in terms of dispersibility, and dextrin is most preferable.
  • the compounding quantity of the hydrophilic substance in a cellulose composition As a preferable range, it is 1 mass% or more, More preferably, it is 10 mass% or more, More preferably, it is 20 mass% or more. The more the hydrophilic substance is, the higher the water dispersibility is. However, since the physical properties of the cellulose composition such as oil dispersion stability, suspension stability, and shape retention are lowered, the upper limit is preferably 59% by mass or less. ⁇ Method for producing cellulose composition> Next, the manufacturing method of the cellulose composition of this invention is demonstrated.
  • a cellulose composite and processed starch are dispersed in an aqueous medium to form a dispersion, followed by a step of homogenizing the dispersion, and It is preferably obtained through a step of drying the homogenized dispersion.
  • the cellulose composite and the processed starch are dispersed and homogenized in a slurry state in order to improve the dispersibility of the cellulose composition.
  • cellulose and processed starch are not excessively complexed, so that a product with good dispersibility can be obtained.
  • Specific manufacturing conditions will be described below.
  • the above cellulose composite and modified starch are dispersed and dissolved in water. In this case, it is desirable to adjust the respective amounts including water so that the solid content concentration including the cellulose composite and the modified starch is 1 to 70% by mass.
  • the solid content concentration is within this range, the handleability of the aqueous dispersion is good, the productivity is high, and the subsequent drying energy load is acceptable. More preferably, it is 3 to 50% by mass, still more preferably 40% by mass or less, particularly preferably 35% by mass or less, and most preferably 30% by mass or less.
  • the dispersion is preferably in a slurry state. Although the state of the dispersion depends on the cellulose composite to be used, the modified starch species, and the mass ratio thereof, it can be said to be a slurry state if it is 35% by mass or less.
  • the order of addition of the cellulose composite, the modified starch, and the hydrophilic substance (if added) is not particularly limited.
  • the preferred order of adding to the aqueous medium is the order of hydrophilic substance, modified starch, and cellulose composite.
  • stirring is performed so as to eliminate the mako-like aggregates (diameter several mm to several cm) visually.
  • a tank in which a stirring blade is set is preferable, and a propeller blade type stirring device, a paddle blade type stirring device, a fiddler blade type stirring device, an anchor blade type stirring device, a helical ribbon blade type stirring device, or the like is used. be able to.
  • line stirring apparatuses such as a static type line mixer and a sanitary pump, other than a tank type.
  • the dispersion temperature is not particularly limited, but is preferably 0 to 60 ° C., more preferably 10 to 50 ° C., and particularly preferably 15 to 40 ° C. in order to suppress excessive complexation between the cellulose composite and the processed starch. .
  • Homogenization process In the production of the cellulose composition of the present invention, it is necessary to go through a step of homogenizing the cellulose composite and the processed starch.
  • the homogenization means a state in which the cellulose composite is dispersed not in the aggregate but in the primary particles.
  • the average particle diameter (median diameter) of the volume frequency to be measured can be defined as a state of 20 ⁇ m or less.
  • the homogenization in the present invention is not limited in the order of addition of raw materials and the addition method as long as the above average particle diameter can be achieved.
  • all components may be mixed to perform batch processing, or each component may be dispersed in water and homogenized for each component, and then all components may be mixed.
  • homogenization For homogenization, use a method of applying high shear with a high-speed stirrer, a method of high-pressure dispersion with a high-pressure homogenizer, a method of homogenizing with a mill using bead-like media, a method of homogenizing with a roll mill, etc. Can do. As long as the homogenization of the present invention can be achieved, the above methods may be combined in any order.
  • a method of applying high shear with a high-speed stirrer and a method of performing high-pressure dispersion with a high-pressure homogenizer can be suitably used.
  • the homogenization concentration and the homogenization temperature can be applied under the same conditions as in the above dispersion step.
  • Homogenization with a high-speed stirrer Homogenization using a high-speed stirrer is achieved by applying high-speed stirring to the dispersion obtained in the dispersion step.
  • the above-described dispersion step can be omitted.
  • High-speed stirring is determined by the peripheral speed of the stirring blade, and the peripheral speed is obtained by the following equation.
  • Peripheral speed (m / s) Agitator blade diameter (m) ⁇ ⁇ (circumferential ratio) ⁇ Agitator blade rotation speed (n / s).
  • 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 is preferably 100 m / s or less when assuming industrially used equipment.
  • the treatment time is determined depending on the average particle diameter of the object to be treated, and is not particularly limited, but is preferably 10 minutes or more.
  • high-speed stirrers examples include trade name: TK homogenizer, TK homomixer, TK robotics, TK automixer, lab solution, TK homodisper, hibisdispersix, fill mixer (manufactured by Primix) Devices such as an ace homogenizer, a canki mixer (manufactured by Kansai Kikai Kogyo Co., Ltd.), a super-vibration ⁇ -stirrer (manufactured by Nippon Techno Co., Ltd.) and a home mixer can be used.
  • TK homogenizer trade name: TK homogenizer, TK homomixer, TK robotics, TK automixer, lab solution, TK homodisper, hibisdispersix, fill mixer (manufactured by Primix) Devices such as an ace homogenizer, a canki mixer (manufactured by Kansai Kikai Kogyo Co., Ltd.), a super-vibration ⁇ -sti
  • the above dispersion having a rotation speed of 600 to 13,000 rpm, a pH of 3 to 8, a temperature of 0 to 80 ° C., and a solid content concentration of 10 to 60% It is desirable to process the liquid. Within the range of the number of rotations, the average particle size of the dispersion can be made 20 ⁇ m or less.
  • the rotation speed of the high-speed stirrer is more preferably 2000 to 13,000 rpm, and most preferably 5,000 to 13,000 rpm.
  • Homogenization by a high-pressure homogenizer is to homogenize the dispersion obtained in the dispersion step by applying pressure once, passing through the gap in the apparatus, and using the shearing force when solid particles pass through the gap. .
  • a more preferable range of the pressure is 5 to 100 MPa, and more preferably 10 to 50 MPa.
  • high-pressure homogenizer examples include, for example, trade name: Nanomizer (manufactured by Nanomizer), trade name: Microfluidizer (manufactured by Microfluidic Corporation), trade name: Alite (manufactured by Nirosoavi), trade name:
  • APV homogenizer manufactured by APV
  • manton gorin homogenizer a manton gorin homogenizer. Note that the number of treatments of the high-pressure homogenizer may be one, but the treatment may be performed a plurality of times.
  • a known drying method such as shelf drying, spray drying, belt drying, fluidized bed drying, freeze drying, microwave drying, or the like can be used.
  • the moisture content of the dried cellulose composition is preferably 1 to 20% by mass. By setting the moisture content to 20% or less, problems such as stickiness and rot, and cost problems in transportation and transportation are less likely to occur.
  • the water content is more preferably 15% or less, particularly preferably 10% or less. Further, by setting the water content to 1% or more, dispersibility does not deteriorate due to excessive drying.
  • the moisture content is more preferably 1.5% or more.
  • the dried cellulose composition is preferably pulverized to the extent that it passes through a sieve having an opening of 1 mm. More preferably, pulverization is preferably performed so that the sieve has a mesh size of 425 ⁇ m, and the average particle size (apparent weight average particle size) is 10 to 250 ⁇ m.
  • fine particles of the cellulose composite and modified starch are aggregated to form secondary aggregates. This secondary aggregate is disintegrated when stirred in water and dispersed in the above-mentioned cellulose composite fine particles.
  • the apparent weight average particle size of the secondary agglomerates is determined by sieving 10 g of a sample for 10 minutes using a low-tap type sieve shaker (Sieve Shaker A type manufactured by Hira Kogakusho), JIS standard sieve (Z8801-1987). Is the cumulative weight 50% particle size in the particle size distribution obtained by.
  • Spray drying is a method in which the dispersion obtained through the homogenization step is sprayed in the form of a mist, hot air is applied to the mist, the water is evaporated, and powdered.
  • a method using an atomizer such as a Kessner, a vane, or a pin type, or a spraying method from a two-fluid nozzle, a four-fluid nozzle, or the like can be employed as a dispersion spraying method.
  • the hot air may be either a countercurrent type or a cocurrent type, but the countercurrent type is common in the atomizer method and the countercurrent type in the nozzle method.
  • the drying conditions are not limited.
  • the hot air temperature is preferably operated in the range of an inlet temperature of 100 to 200 ° C. and an outlet temperature of 40 to 99 ° C.
  • the cellulose composition of the present invention is easily dispersed in a high salinity aqueous medium, and is excellent in dispersion stability, suspension stability and shape retention of non-emulsifying oil. Therefore, the cellulose composition is particularly preferably used for an aqueous food or drink having a salt concentration of 0.1% by mass or more.
  • it is preferable to use for the food-drinks which have a sodium chloride and / or potassium chloride density
  • a more preferable salt concentration is 4% by mass or more, a further preferable range is 8% by mass or more, and a particularly preferable range is 12% by mass or more.
  • the most preferable salt concentration is 15% by mass or more, which means that the cellulose composition of the present invention can be easily dispersed even in raw soy sauce.
  • the upper limit of the salt concentration is not particularly limited, but it is preferably 50% by mass or less, and more preferably 30% by mass or less, because when the salt concentration in the food or drink is greatly increased, it becomes difficult to feel sweetness, umami, bitterness, and the like. .
  • the oil concentration in the food or drink is more preferably 5% by mass or more, more preferably 10% by mass or more, particularly preferably 15% by mass or more, and particularly preferably 20% by mass or more. Most preferably, it is 25% by mass or more.
  • the upper limit value of the oil concentration is not particularly limited. However, when the amount of oil increases, the dispersibility of the cellulose composition decreases, so that it is preferably 80% by mass or less, more preferably 50% by mass or less.
  • the addition amount of the cellulose composition in the food and drink depends on the effect required in the final form of the food, but can be exemplified as follows, for example.
  • the cellulose composition of the present invention has a concentration of 0.0.
  • 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, and more preferably 0%. .6% by mass or more, and most preferably 1.0% by mass or more. Since the stability increases as the amount of the cellulose composition of the present invention increases, the upper limit is not particularly set. However, the range in which a light texture is maintained is 5% by mass or less.
  • Sauce-like foods having a salt concentration of 1 to 10% by mass and an oil concentration of 10 to 30% by mass, with a specific gravity of 1.0 or more and 100 ⁇ m or more of ingredients such as vegetables
  • 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, and more preferably 0%. .6% by mass or more, and most preferably 1.0% by mass or more. Since the stability increases as the amount of the cellulose composition of the present invention increases, the upper limit is not particularly set. However, the range in which a light texture is maintained is 5% by mass or less.
  • the cellulose composition is added in an amount of 0.1% by mass or more, the shape retaining property such as cornering when squeezed out from a tube-like container is maintained for a long time.
  • 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, and more preferably 0%. .6% by mass or more, and most preferably 1.0% by mass or more. Since the stability increases as the amount of the cellulose composition of the present invention increases, the upper limit is not particularly set.
  • the range in which a light texture is maintained is 5% by mass or less.
  • ⁇ Viscoelasticity of aqueous food and drink> The aqueous food or drink containing the cellulose composition of the present invention has the specific viscoelasticity shown below, and therefore has high heat resistance and is preferable because it has the property of easily maintaining a state at high temperatures.
  • This viscoelasticity can be represented by a ratio of a loss tangent (tan ⁇ ) of 50 ° C. to 25 ° C., and if this ratio is 1 or more, the effect of the present application is achieved, which is preferable.
  • the loss tangent is a value obtained by measuring the dynamic viscoelasticity of the aqueous food and drink of the present invention.
  • the loss tangent (tan ⁇ ) includes an elastic component (storage elastic modulus: G ′) that holds the stress stored in the aqueous food and drink when the aqueous dispersion is distorted, and a viscous component (loss elastic modulus: G ′′) is calculated by the following formula.
  • G ′ storage elastic modulus
  • G ′′ viscous component
  • the viscoelasticity of the aqueous composition of the present invention is the ratio of tan ⁇ measured at 25 ° C. and 50 ° C., and is represented by the following formula.
  • this value is 1 or more, it means that the viscosity is increased under heating with respect to normal temperature.
  • the storage elastic modulus and loss elastic modulus were measured using a viscoelasticity measuring device (Rheometric Scientific, Inc., ARES100FRTN1 type, geometry: 25 mm Cone Plate type) (temperature: constant at 25.0 ° C or 50.0 ° C). Constant, angular velocity: 20 rad / sec, distortion: swept within the range of 1 ⁇ 794%, water-based food and drink are slowly charged with a dropper so as not to break the fine structure, and left for 10 minutes, then in Dynamic Strain mode Start measurement).
  • the storage elastic modulus and loss elastic modulus in the present invention are values of 10% strain on the strain-stress curve obtained by the above measurement, and the viscoelasticity of the present invention was measured at each temperature. The loss tangent ratio (tan ⁇ (50 ° C.) / Tan ⁇ (25 ° C.)) is calculated.
  • the upper limit is not particularly set, but a preferable range is 2 or less.
  • the confectionery of the present invention will be specifically described below.
  • the confectionery is classified as a confectionery according to the quality indication standard of the JAS method.
  • confectionery is biscuits, baked confectionery, rice confectionery, oil confectionery, Japanese confectionery, Western confectionery, semi-confectionery, Japanese confectionery, candy, chocolates, chewing gum, candied confectionery, snack confectionery, frozen confectionery, and other confectionery. It is classified into a kind.
  • the confectionery of the present invention is a process of obtaining a mixed dough by mixing raw materials including flour, saccharides, fats and oils and eggs as necessary, a step of forming this mixed dough to obtain a shaped dough, and The water content is reduced to 5% by mass or less by subjecting the shaped dough to steps of baking, oiling, drying under reduced pressure, freeze drying and the like, and they can be prepared by a conventionally known method.
  • a mixer used in a normal confectionery and bread manufacturing process can be used for mixing the dough. Any mixing method may be used as long as the raw materials are mixed substantially uniformly.
  • the present invention it is preferable to prepare by an all-in-mix method capable of mass production.
  • the above-mentioned method depending on the ratio of the blended raw materials, the water content to be added, the mixing and kneading conditions of the dough, baking, oil frying, reduced pressure drying, freeze drying, and the final form, biscuits, baked goods, rice Confectionery, oil confectionery, Japanese confectionery, Western confectionery, half confectionery, snack confectionery can be manufactured.
  • the present invention is suitable for biscuits, baked goods, and snacks that have a light texture and a crisp texture. It is particularly suitable for biscuits and baked goods.
  • ⁇ Baked confectionery> For general consumers, the above-mentioned biscuits and baked confectionery are recognized as equivalent confectionery, so in the present invention, baked confectionery includes both biscuits and baked confectionery in the JAS method.
  • the baked confectionery is obtained by baking a dough mainly made of flour with any known baking conditions and methods.
  • a fixed oven, a continuous oven, a direct oven, a hot air circulation oven, or the like can be used for firing.
  • the firing conditions vary depending on the size of the dough and the target moisture content of the final product, but are generally 3 to 30 minutes of heating in the range of 150 to 300 ° C.
  • shape of confectionery Any shape can be selected as the shape of the confectionery of the present invention.
  • the water content is the ratio of the water contained in the confectionery to the weight of the entire confectionery.
  • the amount of moisture can be measured by a known measurement method. For example, using an infrared moisture meter, the confectionery is first weighed and then maintained at 105 ° C. until there is no change in weight.
  • the weight when there is no change in weight is measured, and the amount of water can be determined from the weight reduced after heating compared to before heating.
  • the water content of the confectionery of the present invention is preferably 5% by mass or less. When the water content is 5% by mass or less, a crisp confectionery is obtained. From the viewpoint of texture, it is more preferably 4% by mass or less, still more preferably 3% by mass or less, and most preferably 2% by mass or less.
  • the lower limit may be 0%.
  • ⁇ Density> The confectionery of the present invention preferably has a density of 0.30 to 1.00 g / cm 3 . When the density falls within this range, the confectionery is light and has a light and light texture.
  • the density (unit: g / cm 3 ) is the mass per unit volume of a confectionery at the time of eating.
  • a confectionery contains ingredients with a minor axis of 0.5 mm or more, it refers to the density of the confectionery excluding the ingredients.
  • the density of the confectionery must be 0.30 to 1.00 g / cm 3 . If the density is less than 0.30 g / cm 3 , the confectionery is too light and unresponsive to eating. On the other hand, when the density exceeds 1.00 g / cm 3 , the confectionery has a structure in which the inside is densely packed, and is not a confectionery with a light and light texture. From the viewpoint of 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 .
  • the confectionery of the present invention preferably has a maximum load of 0.3 to 5 kgf. When the maximum load falls within this range, it becomes a child that can be eaten sufficiently even by children who are weak in chewing force and the elderly.
  • the load is measured using a test piece having a length of 25 ⁇ 5 mm, a width of 25 ⁇ 5 mm, and a thickness of 10 ⁇ 1 mm.
  • the test piece may be in any state as long as the consumer can eat. If the confectionery is baked confectionery, the state after baking the dough is preferable.
  • the maximum load is a texture analyzer (manufactured by Eiko Seiki Co., Ltd., TA.XT plus type, measuring jig: HDP / 3PB type, temperature: 25.0 ° C., Mode: Measurement Force in Compression, Option: Return to Start, Pres.
  • the maximum load in the present invention is a value with the maximum stress on the time-stress curve obtained by the above measurement. The larger the maximum load value, the harder the confectionery.
  • the maximum load of the confectionery needs 0.3 to 5 kgf. If the maximum load is less than 0.30 kgf, the cake becomes brittle and unresponsive to eating. On the other hand, when the maximum load exceeds 5 kgf, it becomes a hard and crunchy texture, and it is no longer a soft and light textured confectionery. Generally, a confectionery having a maximum load exceeding 5 kgf is sufficiently hard so that cracking and chipping are not a problem, but the texture is poor. From the viewpoint of texture, the maximum load is more preferably 0.5 to 3.5 kgf, still more preferably 1.0 to 3.0 kgf, and most preferably 1.5 to 2.5 kgf. ⁇ Wheat flour>
  • the typical confectionery of the present invention preferably contains flour. It is because it becomes a confectionery with sufficient nutritional value by including flour.
  • cereal flour means gramineous grains (wheat, barley, rye, rice, corn, tef, mackerel), beans (soybean, chickpeas, peas), pseudocereals (buckwheat, amaranthus), potatoes and root vegetables ( It is a powder made by grinding (eg, chestnut, potato, kuzu, tapioca) and nuts (chestnut, acorn).
  • wheat flour or rice flour is preferable for the confectionery of the present invention.
  • ⁇ Wheat flour> Wheat flour is a powder made by grinding wheat.
  • Wheat flour is classified into soft flour, medium flour, strong flour, float flour, whole grain flour, graham flour, semolina flour, etc., depending on the proportion of protein contained therein and the properties of gluten formed. It corresponds to.
  • the amount of flour blended in the confectionery of the present invention is preferably 30% by mass or more, more preferably 40% by mass or more, and particularly preferably 45% by mass or more. The more flour, the better nutritional value is preferable.
  • the upper limit is preferably 86% by mass or less, more preferably 80% by mass or less, and particularly preferably 70% by mass or less, from the viewpoint of texture (a too much flour results in a texture like a moist bread).
  • the strong flour has a protein ratio of 12% or more
  • the medium flour has a protein ratio of 11.9 to 8.6%
  • the weak flour has a protein ratio of 8.5% or less. is there.
  • rice flour is a powder made by grinding rice. As the raw material rice, either sticky rice or sticky rice may be used.
  • rice flour includes: Kaminshin flour, top flour, dango flour, bread rice flour, confectionery rice flour, infant flour, fine powder, glutinous flour, white ball flour, fertilizer flour, Domyoji flour, kumbai flour, oak There are powders.
  • one kind of rice flour may be used, or a mixture of two or more kinds may be used.
  • rice flour having an average particle size of 150 ⁇ m or less and the same size as general wheat flour.
  • the flour used in the present invention it is preferable in terms of processing characteristics and texture to use rice flour containing 30% by mass. More preferably, it is 40% by mass or more, and particularly preferably 45% by mass or more.
  • ⁇ Sugar> A typical confectionery of the present invention is blended with sugars. By including saccharides, sweetness can be imparted and a confectionery tasted by both young and old is obtained.
  • saccharide used in the present invention examples include sucrose, lactose, maltose, glucose (glucose), fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, trehalulose, neotrehalose, palatinose, D-xylose.
  • starch hydrolysates, dextrins, sucrose, glucose, and sugar alcohols are preferred in terms of taste.
  • sucrose is preferable.
  • the amount of saccharide to be blended in the confectionery of the present invention is preferably 10% by mass or more, more preferably 15% by mass or more, and particularly preferably 20% by mass or more. The more saccharides, the better the sweetness.
  • the upper limit is preferably 50% by mass or less, particularly preferably 40% by mass or less, from the viewpoint of the balance between the taste of sweetness and flour.
  • ⁇ Oil and fat> It is preferable that fats and oils are blended in a typical confectionery of the present invention. By including fats and oils, it becomes a rich confectionery. Examples of the fats and oils used in the present invention include vegetable fats and oils, animal fats and oils, and processed products thereof.
  • fats and oils commercially available fats and oils can be used.
  • examples of such fats and oils include shortening, margarine, butter, lard, soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil and palm oil butter, fresh cream, hardened Fats and oils, transesterified fats and oils, and the like can be given.
  • One or more of these can be used in combination.
  • shortening, butter, fresh cream and the like are preferable in terms of flavor.
  • the amount of fats and oils to be blended in the confectionery 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 upper limit is preferably 35% by mass or less, more preferably 30% by mass or less, and particularly preferably 25% by mass or less from the viewpoint of productivity (dough unity).
  • ⁇ Addition amount of cellulose composition> The confectionery of the present invention preferably contains 0.01% by mass or more of the cellulose composition.
  • the blending amount of the cellulose composition here is calculated from the weight of the composition (not the cellulose content in the composition).
  • the cellulose composition it is preferable to add a large amount of the cellulose composition because a reduction in product loss during production and distribution, an improvement in crispness, and a good edge (edge) standing can be achieved.
  • it is 0.1% by mass or more, more preferably 0.5% by mass or more, and particularly preferably 1% by mass or more.
  • the upper limit is preferably 5% by mass or less.
  • the confectionery intended in the present invention is generally a process of blending powder raw materials such as flour and sugar with a blended powder, a process of preparing dough by mixing raw materials containing water such as water and eggs with the blended powder, It is manufactured through a step of forming the dough, and a step of processing the formed dough, such as baking, oiling, drying under reduced pressure, and freeze drying. Moreover, as a seasoning, it may be further coated with an aqueous medium such as chocolate.
  • the cellulose composition is blended with the raw material of the powder, mixed with the raw material containing moisture, dusted after molding the dough, baked, oil-dried, vacuum dried, freeze-dried, You may add by any method of mix
  • mixing with other raw materials in the presence of water is preferable because dispersion of cellulose is promoted.
  • a raw material eg, egg
  • it may be mixed in advance and added in a dispersed state.
  • the confectionery of the present invention can have the same configuration as a normal food as long as the effects of the present invention are not affected.
  • an additive material selected from eggs, foaming agents, water, oligosaccharides, proteins, thickeners, ingredients, flavor raw materials, seasonings, fragrances, pigments, emulsifiers and the like may be mixed at a predetermined ratio.
  • eggs used in the present invention those circulated as edible eggs can be used, and it is preferable to use bird eggs.
  • bird eggs include chicken eggs, quail eggs, duck eggs, ostrich eggs, and pigeon eggs, and these can also be used in combination.
  • a raw egg can be used as it is, or a dried processed egg can be used, but it is preferable to use a raw egg in terms of processability.
  • the amount of egg to be blended in the confectionery of the present invention is preferably 3% by mass or more, more preferably 5% by mass or more, and particularly preferably 10% by mass or more.
  • the upper limit is preferably 35% by mass or less, more preferably 30% by mass or less, and particularly preferably 25% by mass or less from the viewpoint of productivity (dough unity).
  • the confectionery of the present invention is preferably blended with a foaming agent (swelling agent) for the purpose of providing a light texture with a low density.
  • blowing agent any commercially available blowing agent can be used, and one or more of baking powder, baking soda, ammonium bicarbonate, ammonium chloride, magnesium carbonate, alum should be used in combination. Can do. From the viewpoint of taste, baking powder, baking soda, and ammonium bicarbonate are preferable, and baking powder is most preferable.
  • the amount of the foaming agent to be blended in the confectionery of the present invention is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and particularly preferably 0.3% by mass or more.
  • a larger amount of the swelling agent is preferable because it provides a lighter texture.
  • the upper limit is preferably 10% by mass or less, more preferably 5% by mass or less, more preferably 1% by mass or less from the viewpoint of eating response. Particularly preferred.
  • oligosaccharide examples include fructooligosaccharide, galactooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, dairy oligosaccharide, cellooligosaccharide, xylooligosaccharide, lactulose, ⁇ -, ⁇ , and ⁇ -cyclodextrin.
  • maltooligosaccharides, isomaltooligosaccharides, and dairy oligosaccharides are preferable because of their high taste-improving effect.
  • milk-derived protein such as cow's milk, skim milk powder, whole milk powder, whole fat sweetened condensed milk, skimmed sweetened condensed milk or fresh cream, soybean protein and the like can be used.
  • emulsifier examples include glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride such as citric acid or lactic acid, polyglycerin fatty acid ester), sucrose fatty acid ester, sorbitan fatty acid ester, Propylene glycol fatty acid ester, lecithin, saponin, polysorbate, stearoyl lactate (sodium, calcium) and the like can be mentioned, but are not limited thereto.
  • glycerin fatty acid ester monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride such as citric acid or lactic acid, polyglycerin fatty acid ester
  • sucrose fatty acid ester sucrose fatty acid ester
  • sorbitan fatty acid ester sorbitan fatty acid ester
  • Propylene glycol fatty acid ester lecithin, saponin
  • the ingredients may be plant or animal.
  • plant-based ingredients fruits, vegetables, nuts, cereals and the like that have been cut raw and / or those processed by drying, dipping, or the like can be used.
  • Animal ingredients include beef, pork, chicken, or those processed into dried meat, ham, sausage, etc., fish, or those processed into fish sections, sea bream, sausage, etc. What fermented milk, such as cheese, can also be used.
  • ⁇ Flavor ingredients> The confectionery of the present invention may contain a flavor raw material as long as the effects of the present invention are not affected.
  • flavor ingredients include seeds (peanuts, almonds, macadamia nuts, cashew nuts, chestnuts, etc.), beans (red beans, peas, soybeans, etc.), seafood (shrimp, crab, salmon, scallops, octopus, etc.), milk (Milk, fresh cream, condensed milk, whole milk powder, skim milk powder, cheese, yogurt, etc.), vegetables (carrots, tomatoes, onions, peppers, kale, etc.), fruits (strawberry, orange, raisins, apples, kiwi, pineapple) , Plum, banana, fig, peach, none, etc.), beverages (coffee, tea, cocoa, beer, wine, whiskey, shochu, etc.), seasonings (salt, miso, soy sauce, sauce, vinegar, etc.), spices (Pepper, curry powder, cinnamon, etc.).
  • seeds peanuts, almonds, macadamia nuts, cashew nuts, chestnuts, etc.
  • beans red beans, peas, soybeans
  • the form of these raw materials may be any form such as raw, dried product, powder, paste, puree, and liquid.
  • one or more kinds can be used in combination.
  • ⁇ High intensity sweetener> As long as the confectionery of the present invention does not affect the effects of the present invention, saccharin sodium, cyclamate and its salt, acesulfame potassium, thaumatin, aspartame, sucralose, alitame, stevioside contained in stevia extract, etc. Sweeteners and the like may also be added.
  • the bakery product of the present invention will be specifically described below.
  • the bakery product of the present invention is a product obtained by adding water to a raw material containing wheat flour, sugars, and fats, mixing, kneading, baking, or oiling. Specifically, it refers to a pound cake, sponge cake, chiffon cake, castella, hot cake, cheesecake, and donut. Pound cakes, sponge cakes, chiffon cakes, castellas, and cheese cakes are particularly preferred forms that contain ingredients and need to maintain their uniformity.
  • the wheat flour is a powder made by grinding wheat.
  • wheat flours are classified into soft flour, medium flour, strong flour, floating flour, whole wheat flour, graham flour, and semolina flour according to the proportion of protein contained in the flour and the properties of gluten formed, all of which fall under the wheat flour referred to in this application. .
  • strong flour, medium flour, and weak flour are preferable.
  • the strong flour has a protein ratio of 12% or more
  • the medium flour has a protein ratio of 11.9 to 8.6%
  • the weak flour has a protein ratio of 8.5% or less. is there.
  • the amount of flour blended in the bakery product of the present invention is preferably 10% by mass or more, more preferably 15% by mass or more, and particularly preferably 20% by mass or more.
  • 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 grouping of dough).
  • the saccharides used in the present invention include, for example, sucrose, lactose, maltose, glucose (glucose), fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, honey, trehalose, trehalulose, neotrehalose, palatinose, Examples thereof include saccharides such as D-xylose, starch hydrolyzate, and dextrin; and sugar alcohols such as xylitol, sorbitol, maltitol, and erythritol.
  • High sweetness sweeteners such as stevioside contained in saccharin sodium, cyclamate and salts thereof, acesulfame potassium, thaumatin, aspartame, sucralose, alitame and stevia extract may also be added. Two or more kinds of these saccharides may be combined. Of the above, starch hydrolysates, dextrins, sucrose, glucose, and sugar alcohols are preferred in terms of taste. Of these, sucrose, sugar alcohol, or combinations thereof are preferred.
  • the amount of saccharide to be blended in the bakery product of the present invention is preferably 2% by mass or more, more preferably 5% by mass or more, and particularly preferably 10% by mass or more.
  • 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 sweetness and flour.
  • 1 type, or 2 or more types can be used together from milk fat content, such as butter and fresh cream, vegetable fats and oils, these fractionated fats and oils, hardened fats and oils, transesterified fats and oils.
  • vegetable 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 fresh cream are preferable in terms of flavor.
  • the amount of fats and oils to be blended in the bakery product of the present invention is preferably 10% by mass or more, more preferably 15% by mass or more, and particularly preferably 20% by mass or more.
  • the upper limit is preferably 35% by mass or less, more preferably 30% by mass or less, and particularly preferably 25% by mass or less from the viewpoint of productivity (dough unity).
  • ⁇ Egg> As eggs used in the present invention, those circulated as edible eggs can be used, and bird eggs are preferably used. Examples of bird eggs include chicken eggs, quail eggs, duck eggs, ostrich eggs, and pigeon eggs, and these can also be used in combination.
  • chicken eggs in terms of processability and taste.
  • a raw egg can be used as it is, or a dried processed egg can be used, but it is preferable to use a raw egg in terms of processability.
  • the amount of egg to be blended in the bakery product of the present invention is preferably 10% by mass or more, more preferably 15% by mass or more, and particularly preferably 20% by mass or more.
  • the upper limit is preferably 35% by mass or less, more preferably 30% by mass or less, and particularly preferably 25% by mass or less from the viewpoint of productivity (dough unity).
  • the bakery product of the present invention preferably contains an oligosaccharide for the purpose of imparting a rich taste.
  • oligosaccharides By blending oligosaccharides in addition to saccharides, the sweetness of the above-mentioned saccharides (taste immediately after eating) can be mellow, and richness in aftertaste (taste immediately after swallowing) can be imparted.
  • the oligosaccharide include fructooligosaccharide, galactooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, dairy oligosaccharide, cellooligosaccharide, xylooligosaccharide, lactulose, ⁇ -, ⁇ -, and ⁇ -cyclodextrin.
  • maltooligosaccharides, isomaltooligosaccharides, and dairy oligosaccharides are preferable because of their high taste-improving effect.
  • the amount of the oligosaccharide to be blended in the bakery product of the present invention is preferably 1% by mass or more, more preferably 3% by mass or more, and particularly preferably 5% by mass or more.
  • 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.
  • the bakery product of the present invention can have the same configuration as that of a normal food as long as the effects of the present invention are not affected. For example, what mixed the additive material selected from water, protein, a thickener, a seasoning, a fragrance
  • milk-derived protein such as cow's milk, skim milk powder, whole milk powder, whole fat sweetened condensed milk, skimmed sweetened condensed milk or fresh cream, soy protein and the like can be used.
  • xanthan gum guar gum, locust bean gum, tragacanth gum, tamarind seed gum, tara gum, curdlan, rumzan gum, gati gum, glucomannan, caraya gum, deacylated gellan gum, native gellan gum, gum arabic, macrohomopsis gum, carrageenan, agar, Gelatin, pectin, curdlan, glucomannan, alginic acid (alginic acid, alginate), various modified and processed starches, CMC, MC, HPC, HPMC, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, dried konjac processed products, etc. Can be mentioned.
  • glycerin fatty acid ester monoglycerin fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride such as citric acid or lactic acid, polyglycerin fatty acid ester
  • sucrose fatty acid ester sucrose fatty acid ester
  • sorbitan fatty acid ester propylene glycol fatty acid ester
  • lecithin saponin, polysorbate, stearoyl lactate (sodium, calcium) and the like.
  • the bakery product of the present invention has a minor axis of 0.5 mm or more, a major axis / minor axis ratio of 1.0 to 5.0, and contains 1% by mass or more of ingredients having a specific gravity of 1.0 g / mL or more. It is preferable.
  • the tool material is preferably a large one having a minor axis of 0.5 mm or more.
  • the minor axis is the smallest distance among the distances from one surface to the other surface through the center (center of gravity) when an irregular shaped material is used.
  • the minor axis 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 major axis is the largest in the above measurement method, and the major axis / minor axis ratio is 1.0 to 5.0. In terms of ease of eating, 1.0 to 3.0 is preferable, and 1.0 to 2.0 is more preferable.
  • the specific gravity of the ingredients is 1.0 g / mL or more, and the larger the specific gravity, the better the eating response and the better the volume feeling when chewing with the teeth is preferable.
  • the specific gravity is preferably 1.2 g / mL or more, more preferably 1.3 g / mL or more, particularly preferably 1.5 g / mL or more, and most preferably 1.7 g / mL or more. .
  • 3.0 g / mL or less is preferable.
  • the material that can be used in the present invention may be plant or animal.
  • fruits, vegetables, nuts, grains, etc. which have been cut raw and / or those which have been processed by drying, dipping, etc. can be used.
  • Soaked fruits and vegetables are those soaked in sugar solution such as sugar, soaked in salt water, soaked in vinegar, etc., even if they contain moisture or are dried , Either can be used.
  • sugar solution such as sugar, soaked in salt water, soaked in vinegar, etc.
  • Animal ingredients include beef, pork, chicken, or those processed into dried meat, ham, sausage, etc., fish, or those processed into fish sections, sea bream, sausage, etc. What fermented milk, such as cheese, can also be used.
  • Fruit-based ingredients It is preferable to use fruit-based ingredients in the bakery product of the present invention. By using the fruit, a product with excellent taste can be obtained.
  • the fruit-based ingredients are preferably at least one selected from dried fruits, fruits soaked in sugar solution, and fresh fruits from the viewpoint of ease of processing.
  • the ingredients to be blended in the bakery product of the present invention are preferably dried fruits in terms of ease of processing, texture and taste.
  • the bakery product of this invention needs to contain 1 mass% or more of the above-mentioned ingredients. By blending a large amount of ingredients, a bakery product with excellent texture and taste can be obtained.
  • the bakery product of the present invention preferably contains 0.1% by mass or more of the cellulose composition of the present invention.
  • the blending amount of the cellulose composition is calculated from the weight of the composition (not the cellulose content in the composition). The more the cellulose composition is blended, the better the uniformity of the ingredients.
  • modified starch used in bakery products> In addition to the above-mentioned raw materials, modified starch can be used for the bakery product of the present invention. Processed starch is preferable because it can be used in combination with the cellulose composition because a synergistic effect is obtained in uniform stabilization of ingredients.
  • 0.1 mass% or more is preferable. More preferably, it is 1 mass% or more, More preferably, it is 1.5 mass% or more, Most preferably, it is 2 mass% or more.
  • the texture is impaired, so that it is preferably 10% by mass or less, more preferably 5% by mass or less, and particularly preferably 3% by mass or less.
  • acetylated adipic acid crosslinked starch acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl succinate starch sodium, acetate starch, oxidized starch, hydroxyalkylated phosphate crosslinked starch, Hydroxyalkylated starch, phosphoric acid cross-linked starch, phosphorylated starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, starch sodium glycolate, and sodium starch phosphate ester are preferred. These can be used in any form of an alpha process, a partially alpha process, and a non-alpha process.
  • acid-treated starch or pregelatinized starch obtained by pregelatinizing raw starch can also be used.
  • the above-mentioned modified starch may be used alone or in combination of two or more.
  • those processed with an alpha are preferable because they have a high synergistic effect with the cellulose composition. More preferred is an acetylated oxidized starch, a sodium octenyl succinate starch, an acetate starch, an oxidized starch, a hydroxyalkylated starch, a phosphorylated starch, or a raw starch that has been alphalated.
  • pregelatinized starch obtained by subjecting raw starch to alpha is particularly preferred.
  • Processed starch ingredients include wheat starch, corn starch, waxy corn starch (waxy corn starch), potato starch, waxy potato starch, tapioca starch, rice starch, glutinous rice starch, sweet potato starch, sago starch, waste starch, etc. Is mentioned.
  • the bakery product of the present invention is a raw material containing wheat flour, saccharides, fats and oils, and if necessary, water, mixed, kneaded, baked or oiled, and is a conventionally known method. It is prepared by. In the above method, depending on the ratio of blended raw materials, added moisture content, dough mixing / kneading conditions, baking conditions, final form, pound cake, sponge cake, chiffon cake, castella, hot cake, cheesecake Both donuts can be produced.
  • a pound cake, a sponge cake, a chiffon cake, a castella, and a cheesecake are particularly preferable because the effects of the present invention are increased from the form.
  • ⁇ Pound cake, sponge cake, chiffon cake, castella, cheesecake> For example, a co-standing method to prepare cake dough after whipping all eggs in advance, a separate method to prepare cake dough after dividing the egg into egg white and yolk, whipping the egg white portion into a meringue state, and all raw materials
  • raw materials such as flour, whole eggs, sugars, fats and oils, water, and emulsifiers are mixed together, whipped, foamed, poured into a firing mold, and then fired in an oven. Can be prepared.
  • the whipping step is not necessarily essential, and the degree and method of whipping can be appropriately adjusted using known techniques according to the finally required form.
  • Method for adding cellulose composition In the above production method, the cellulose composition is added at a stage before firing. In particular, mixing with other raw materials in the presence of water is preferable because dispersion of cellulose is promoted. Moreover, when adding an egg or water, you may mix with them previously and may add in the state disperse
  • the sponge cake as referred to in the present invention is a cake dough that is baked into a light sponge with high resilience in an oven using the foamability of melted chicken eggs in the above description.
  • the basic composition of the sponge dough is eggs, sugar, and flour.
  • butter sponges containing fats and oils are also included in the sponge cake of the present invention.
  • the chiffon cake of the present invention is included in the sponge cake of the present invention, and particularly refers to a product that has undergone meringue in the whipping process.
  • the sponge cake of the present invention and the pound cake can be distinguished by the specific gravity of the dough before baking.
  • the specific gravity of the sponge cake dough is preferably 0.3 to 0.69 g / mL, more preferably 0.35 to 0.6 g / mL, and still more preferably 0.4 to 0.55 g / mL. is there.
  • the specific gravity of the dough of the pound cake of the present invention is preferably 0.7 to 1.0 g / mL, more preferably 0.75 to 0.9 g / mL, and still more preferably 0.75 to 0.85 g. / ML.
  • the cellulose composition of the present invention can be used for various foods. For example, various soups, stews, sauces, sauces, dressings and other seasonings, coffee, tea, matcha, cocoa, juice, juices and other favorite beverages, raw milk, processed milk, lactic acid bacteria beverages, soy milk, etc.
  • Beverages including nutritious beverages such as organic beverages, calcium-fortified beverages and dietary fiber-containing beverages, ice creams such as ice cream, ice milk, soft cream, milk shake, sherbet, butter, cheese, yogurt, coffee white Milk, whipping cream, custard cream, pudding and other dairy products, mayonnaise, margarine, spreads, shortening and other dairy products, various kneading spices such as knead and various fillings represented by jam and flower paste , Gel and paste foods containing various types of ann and jelly, , Noodles, pasta, pizza, cereal foods including various premixes, candies, cookies, biscuits, hot cakes, Japanese and Western confectioneries including chocolate, candy, etc. And other livestock products represented by hamburgers, cream croquettes, Chinese annuities, gratin, gyoza and other prepared foods, salted and delicacies such as pickled vegetables, pet foods, and tube-flowing foods.
  • beverages such as organic beverages, calcium-fortified beverages and dietary fiber
  • the cellulose composition of the present invention is a non-emulsifying oil dispersion stabilizer, suspension stabilizer, thickening stabilizer, foam stabilizer, cloudy agent, tissue imparting agent, fluidity improver, It acts as a low calorie base such as a shape-retaining agent, water separation preventing agent, dough modifier, powdered base, dietary fiber base, and fat / oil substitute.
  • a low calorie base such as a shape-retaining agent, water separation preventing agent, dough modifier, powdered base, dietary fiber base, and fat / oil substitute.
  • the effects of the present invention can be exhibited even if the above-mentioned foods have different forms or processing methods at the time of use, such as retort foods, powdered foods, frozen foods, and microwave foods.
  • the cellulose composition of the present invention is used for food, the same equipment as that generally used in the production of each food is used, and in addition to the main raw materials, as needed, a perfume, pH adjuster, What is necessary is just to mix
  • the cellulose composition of the present invention is a non-emulsifying oil easy dispersion stabilizer that can be easily dispersed in a liquid having a high salinity.
  • compositions include printing inks, lubricating oils, antistatic agents, antifogging agents, lubricants, dispersants, deinking agents, and the like.
  • a composition in an aqueous suspension containing a water-insoluble component can maintain a stable dispersion state without causing aggregation, separation, water separation, and sedimentation.
  • the performance as a stabilizer is remarkably improved and the problem of roughness is eliminated by its smooth texture and body feeling, the cellulose composition can be used in a wide range of food applications other than those described above. Is possible.
  • the salt concentration is not particularly defined, but is preferably 1.0 mol / L or less.
  • the salt concentration herein refers to the salt concentration in the aqueous solution obtained after removing the solid content in the paint by centrifugation and / or filtration.
  • -421) is a molar concentration (mol / L) in terms of NaCl (% by mass) measured as NaCl.
  • the pH is not particularly defined, but the pH is preferably from 3.0 to 13.0, more preferably from 4.0 to 12.0. The pH can be measured using a pH meter (pH meter D-50 manufactured by HORIBA) after removing the solid content in the paint by centrifugation and / or filtration.
  • ⁇ Fine particle component of cellulose composition (BS amount)> (1)
  • the cellulose composition of the present invention was weighed and dispersed in a 5% by mass sodium chloride aqueous solution so that the concentration was 0.01% by mass.
  • this cellulose composition dispersion was charged into a laser diffraction / scattering particle size distribution meter (trade name “LA-910”, manufactured by Horiba, Ltd., flow cell), and subjected to ultrasonic treatment for 2 minutes.
  • the particle size distribution was measured at a refractive index of 1.04.
  • the ratio of particles of 1 ⁇ m or less to the whole (percentage of the total volume frequency) was calculated by the following formula.
  • BS amount (%) (volume frequency of particles of 1 ⁇ m or less) / (detected total volume frequency) ⁇ 100
  • ⁇ Evaluation of ramen soup Appearance observation> (Oil dispersion stability) After preparing the prototype soup in a 200 mL tall beaker and leaving it at a predetermined temperature for a predetermined time, the volume ratio of the lightly colored layer (oil layer) generated on the upper part was visually evaluated. ⁇ (excellent): No separation (uniform) ⁇ (Good): Separation is less than 10% ⁇ (Yes): Separation is 10% or more and less than 30% X (No): Separation is 30% or more Percentage.
  • ⁇ Viscoelasticity of aqueous food and drink> (1) The aqueous food and drink obtained in each Example and Comparative Example were heated to a predetermined temperature (25 ° C. or 50 ° C.), and a viscoelasticity measuring device (Rheometric Scientific, Inc., ARES100FRTN1 type, geometry: 25 mm Cone) Plate type). At this time, sweep within a predetermined condition (temperature: 25.0 ° C constant or 50.0 ° C constant, angular velocity: 20 rad / sec, strain: 1 ⁇ 794%, water-based food and drink should have a dropper so as not to break the microstructure. The sample was slowly prepared and allowed to stand for 10 minutes, and then the measurement was started in the Dynamic Strain mode.
  • Example 1 1) Dispersion / Homogenization Step Using a high-speed stirrer (product name: TK Homomixer MARKII, manufactured by PRIMIX), while stirring 1500 g of tap water at 25 ° C. at 2000 rpm, dextrin (product name: SANDEC #, manufactured by Sanwa Starch) 100) was added and stirred for 5 minutes. Thereafter, 25 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH, manufactured by Nissho Chemical Co., Ltd.) was added as processed starch, and the mixture was further stirred for 5 minutes.
  • TK Homomixer MARKII manufactured by PRIMIX
  • concentrated ramen soup was prepared as follows. First, using a propeller stirrer (trade name 3-1 motor manufactured by HEIDON, 1 stage of stirring blade chi-cross type propeller), 96 g of chicken extract (manufactured by JT Foods), 21 g of white pork hot water (manufactured by JT Foods), thick soy sauce 12.6 g (manufactured by Kikkoman), 5.1 g of porcine protein hydrolyzate (manufactured by AP-LP), 2.1 g of niboshi extract (manufactured by JT Foods) and 84 g of pure water were stirred at 75 ° C.
  • a propeller stirrer trade name 3-1 motor manufactured by HEIDON, 1 stage of stirring blade chi-cross type propeller
  • 96 g of chicken extract manufactured by JT Foods
  • 21 g of white pork hot water manufactured by JT Foods
  • thick soy sauce 12.6 g
  • porcine protein hydrolyzate manufactured by AP
  • yakiniku sauce was produced as follows. Using a propeller stirrer (HEIDON product name 3-1 motor, stirring blade chi-cross type propeller 1 stage), 40g thick soy sauce (Kikkoman), 16g sugar, 10g mirin, 9g sesame oil, 5.4g apple vinegar, grated garlic 3 g, 1 g of porcine protein hydrolyzate, 1 g of roasted sesame, 1 g of caramel pigment, 1 g of seasoning, 1.3 g of cellulose composition, 0.03 g of xanthan gum, 0.5 g of enzyme, 0.1 g of black pepper, 4.67 g of pure water Stir at 700 rpm for 2 hours at 85 ° C.
  • the final product had a salt concentration of 6% by mass and an oil content of 10% by mass. This was transferred to a 50 mL plastic container and stored at 25 ° C. for 3 days. After storage, the dripping was vigorously shaken 20 times and allowed to stand, and after 1 minute, the appearance was visually observed (dispersion stability of oil, suspension stability evaluation of roasted sesame). The evaluation results are shown in Table 1.
  • mayonnaise was produced as follows. First, 3 g of xanthan gum, 100 g of egg yolk, and 397 g of pure water were stirred for 5 minutes at 8,000 rpm using a TK homogenizer.
  • a soft mix was produced as follows. First, 160 g of unsalted butter, 600 g of granulated sugar, 400 g of skim milk powder, 120 g of coconut oil, 6 g of emulsifier, 4 g of sodium benzoate, 12 g of cellulose composition A, 2698 g of hot water at 70 ° C. and 58,000 g at 8,000 rpm using a TK homogenizer. Stir for minutes to make a suspension.
  • this liquid was homogenized at a total pressure of 15 MPa by adding a secondary pressure of 5 MPa to a main pressure of 10 MPa using a high-pressure homogenizer (trade name Manton Gorin homogenizer manufactured by APV).
  • the mixture was sterilized at 120 ° C. for 3 seconds and filled in a 250 mL heat-resistant bottle. After storage at 5 ° C. for 1 week, the appearance was visually observed (oil dispersion stability).
  • the evaluation results are shown in Table 1.
  • the salt concentration was 0.1% by mass and the oil content was 6.2% by mass.
  • Example 2 220 g of dextrin (trade name Sandeck # 100, manufactured by Sanwa Starch), 55 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH, manufactured by Nissho Chemical Co., Ltd.), a complex of cellulose and xanthan gum (trade name Theolas RC, manufactured by Asahi Kasei Chemicals)
  • a cellulose composition B was obtained by carrying out dispersion / homogenization and drying in the same manner as in Example 1 except that -N30) was changed to 225 g.
  • the amount of BS of the obtained cellulose composition B was measured, and the results are shown in Table 1.
  • the applied physical properties were evaluated in the same manner as in Example 1 by using the cellulose composition B. The obtained results are shown in Table 1.
  • Example 3 180 g of dextrin (trade name Sandeck # 100 made by Sanwa Starch), 95 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH made by Nissho Chemical), a complex of cellulose and xanthan gum (trade name Theolas RC made by Asahi Kasei Chemicals)
  • a cellulose composition C was obtained by carrying out dispersion / homogenization and drying in the same manner as in Example 1 except that -N30) was changed to 225 g.
  • the amount of BS of the obtained cellulose composition C was measured, and the results are shown in Table 1.
  • the applied physical properties were evaluated in the same manner as in Example 1 using the cellulose composition C. The obtained results are shown in Table 1.
  • Example 4 1) Dispersion process Using a propeller stirrer (trade name 3-1 motor BL-600 made by HEIDON, one stage of stirring blade chi-cross type), 125 g of dextrin (trade name SANDEC # 100 made by Sanwa Starch), derived from waxy corn starch Dispersed in the same manner as in Example 1 except that 150 g of hydroxypropylated starch (trade name Delica WH, manufactured by Nissho Chemical Co., Ltd.) and 225 g of a complex of cellulose and xanthan gum (trade name Theorus RC-N30, manufactured by Asahi Kasei Chemicals) were used. A dispersion was obtained.
  • a propeller stirrer trade name 3-1 motor BL-600 made by HEIDON, one stage of stirring blade chi-cross type
  • dextrin trade name SANDEC # 100 made by Sanwa Starch
  • SANDEC # 100 made by Sanwa Starch
  • Example 5 Except for 275 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH manufactured by Nissho Chemical Co., Ltd.) and 225 g of a composite of cellulose and xanthan gum (trade name Theolas RC-N30 manufactured by Asahi Kasei Chemicals) Then, dispersion / homogenization and drying were performed to obtain a cellulose composition E. The amount of BS of the obtained cellulose composition E was measured, and the results are shown in Table 1. Moreover, the applied physical properties were evaluated in the same manner as in Example 1 using the cellulose composition E. The obtained results are shown in Table 1.
  • Example 6 285 g of dextrin (trade name Sandeck # 100 made by Sanwa Starch), 65 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH made by Nissho Chemical), a complex of cellulose and xanthan gum (trade name Theolas RC made by Asahi Kasei Chemicals)
  • a cellulose composition F was obtained by carrying out dispersion / homogenization and drying in the same manner as in Example 1 except that -N30) was changed to 150 g.
  • the amount of BS of the obtained cellulose composition F was measured, and the results are shown in Table 1.
  • the applied physical properties were evaluated in the same manner as in Example 1 using the cellulose composition F. The obtained results are shown in Table 1.
  • Example 7 215 g of dextrin (trade name Sandek # 100 made by Sanwa Starch), 85 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH made by Nissho Chemical), a complex of cellulose and xanthan gum (trade name Theolas RC made by Asahi Kasei Chemicals)
  • a cellulose composition G was obtained by carrying out dispersion / homogenization and drying in the same manner as in Example 1 except that -N30) was changed to 200 g.
  • the amount of BS of the obtained cellulose composition G was measured, and the results are shown in Table 1.
  • the applied physical properties were evaluated in the same manner as in Example 1 using the cellulose composition G. The obtained results are shown in Table 1.
  • Example 8 107 g of dextrin (trade name Sandek # 100 made by Sanwa Starch), 118 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH made by Nissho Chemical), a composite of cellulose and xanthan gum (trade name Theolas RC made by Asahi Kasei Chemicals)
  • a cellulose composition H was obtained by carrying out dispersion / homogenization and drying in the same manner as in Example 1, except that -N30) was changed to 275 g.
  • the amount of BS of the obtained cellulose composition H was measured, and the results are shown in Table 1.
  • the applied physical properties were evaluated in the same manner as in Example 1 using the cellulose composition H. The obtained results are shown in Table 1.
  • Example 9 285 g of dextrin (trade name: Sundeck # 100 made by Sanwa Starch), 65 g of phosphate cross-linked pregelatinized starch derived from waxy corn starch (trade name: Neobis C-60 made by Nippon Shokuhin Kako), a complex of cellulose and xanthan gum (manufactured by Asahi Kasei Chemicals)
  • Cellulose composition I was obtained by carrying out dispersion / homogenization and drying in the same manner as in Example 1 except that the trade name Theorus RC-N30) was changed to 150 g.
  • the amount of BS of the obtained cellulose composition I was measured, and the results are shown in Table 1.
  • the applied physical properties were evaluated in the same manner as in Example 1 using the cellulose composition I. The obtained results are shown in Table 1.
  • Example 10 285 g of dextrin (trade name Sandeck # 100 made by Sanwa Starch), 65 g of pregelatinized starch derived from waxy corn starch (trade name MH-A made by Nissho Chemical), a composite of cellulose and xanthan gum (trade name Theolas RC made by Asahi Kasei Chemicals)
  • a cellulose composition J was obtained by carrying out dispersion / homogenization and drying in the same manner as in Example 1 except that -N30) was changed to 150 g.
  • the amount of BS of the obtained cellulose composition J was measured, and the results are shown in Table 1.
  • the applied physical properties were evaluated in the same manner as in Example 1 by using the cellulose composition J. The obtained results are shown in Table 1.
  • Example 11 285 g of dextrin (trade name SANDEC # 100 made by Sanwa Starch), 65 g of hydroxypropylated phosphoric acid cross-linked starch derived from waxy corn starch (product Delica KH made by Nissho Chemical), a complex of cellulose and xanthan gum (trade name made by Asahi Kasei Chemicals)
  • Cellulose composition K was obtained by carrying out dispersion / homogenization and drying in the same manner as in Example 1 except that 150 g of Theolus RC-N30) was used.
  • the amount of BS of the obtained cellulose composition K was measured, and the results are shown in Table 1.
  • the applied physical properties were evaluated in the same manner as in Example 1 using the cellulose composition K. The obtained results are shown in Table 1.
  • Example 13 1) Manufacture of a composite of cellulose and gellan gum After cutting commercially available DP pulp, it was hydrolyzed in 2.5 mol / L hydrochloric acid at 105 ° C. for 15 minutes, then washed with water and filtered to obtain a wet cake having a solid content of 50% by mass. In the form of cellulose (average degree of polymerization was 220). Next, wet cake-like cellulose, commercially available gellan gum (Saneigen FFI Kelco Gel LT100) as component A, and commercially available dextrin (Sandex Starch # 30 manufactured by Sanwa Starch) as component B are prepared.
  • Planetary Mixer (Shinagawa Co., Ltd.) A 5DM-03-R manufactured by Kogyosho Co., Ltd. and a stirring blade hook type) are introduced so that the mass ratio of cellulose / gellan gum / dextrin is 77/3/20 (mass ratio), and the solid content becomes 45 mass%. So watered. Thereafter, the mixture was kneaded at 126 rpm to obtain a cellulose composite. The kneading energy was controlled by the kneading time of the planetary mixer, and the actually measured value was 390 Wh / kg.
  • the temperature of the kneaded material was directly measured using a thermocouple, and was 20 to 40 ° C. throughout the kneading.
  • This cellulose composite was pelletized with ⁇ 1 mm of a single screw extruder and dried in a 90 ° C. ventilated oven. The dried pellets were pulverized with an ultracentrifugal pulverizer (small pulverizer screen diameter ⁇ 0.75 ⁇ m manufactured by Lecce) and passed through a sieve having an opening of ⁇ 500 ⁇ m.
  • the obtained powder was defined as cellulose composite X (water content 6 mass%).
  • cellulose composition 285 g of dextrin (trade name Sandeck # 100, manufactured by Sanwa Starch), 65 g of hydroxypropylated starch derived from waxy corn starch (trade name, Delica WH, manufactured by Nissho Chemical), a composite of cellulose and gellan gum ( Dispersion in the same manner as in Example 4 except that the above-mentioned cellulose composite X, storage elastic modulus (G ′): 2.5 Pa, volume average particle diameter 7.8 ⁇ m, colloidal component amount 78% by mass was 150 g. / Homogenization and drying were performed to obtain a cellulose composition M. The amount of BS of the obtained cellulose composition M was measured, and the results are shown in Table 1. Moreover, the applied physical properties were evaluated in the same manner as in Example 1 using the cellulose composition M. The obtained results are shown in Table 1.
  • Example 14 1) Manufacture of a composite of cellulose and xanthan gum After cutting a commercially available DP pulp, it was hydrolyzed in 2.5 mol / L hydrochloric acid at 105 ° C for 15 minutes, then washed with water and filtered to obtain a wet cake having a solid content of 50% by mass. In the form of cellulose (average degree of polymerization was 220). Next, wet cake-like cellulose, a commercially available xanthan gum (trade name B-stop D-712, manufactured by San-Eigen FFI) as the A component, and a commercially available dextrin (Sandeck # 30, manufactured by Sanwa Starch) as the B component were prepared.
  • This cellulose composite was pelletized, dried, pulverized, and sieved in the same manner as in Example 13 to obtain a cellulose composite Y (water content 6 mass%).
  • 2) Manufacture of cellulose composition 180 g of dextrin (trade name Sandeck # 100 made by Sanwa Starch), 95 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH made by Nissho Chemical), a complex of cellulose and xanthan gum ( Dispersion in the same manner as in Example 1 except that the above-mentioned cellulose composite Y, storage elastic modulus (G ′): 0.5 Pa, volume average particle diameter 9.6 ⁇ m, colloidal component amount 56 mass% was 225 g.
  • G ′ storage elastic modulus
  • Example 2 Example 1 except that 480 g of hydroxypropylated starch derived from waxy corn starch (trade name Delica WH manufactured by Nissho Chemical Co., Ltd.) and 20 g of a composite of cellulose and xanthan gum (trade name Theolas RC-N30 manufactured by Asahi Kasei Chemicals) were used. Then, dispersion / homogenization and drying were performed to obtain a cellulose composition P. The amount of BS of the obtained cellulose composition P was measured, and the results are shown in Table 1. Moreover, the applied physical properties were evaluated in the same manner as in Example 1 using the cellulose composition P. The obtained results are shown in Table 1.
  • the cellulose wet cake (which is not a cellulose composite, but since the cellulose wet cake is not complexed with a water-soluble polysaccharide, the storage elastic modulus (G ′) was as low as less than 0.1 Pa) and processed starch.
  • a twin-screw extruder (trade name: KRC kneader, paddle diameter: 2 inches, rotation speed: 100 rpm)
  • the mixture of No. 4 was processed for 4 passes at a feed rate of 8.3 kg / h and milled. It was.
  • this ground product is diluted with distilled water so as to have a solid content of 10% by mass, and stirred for 10 minutes at 25 ° C.
  • 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.
  • the applied physical properties were evaluated in the same manner as in Example 1 using the cellulose composition Q. The obtained results are shown in Table 1.
  • a cellulose composition was obtained using a cellulose wet cake instead of the cellulose composite.
  • xanthan gum trade name Vistop D-712 manufactured by San-Eigen FFI
  • dextrin trade name Sandeck # 100 manufactured by Sanwa Starch
  • hydroxypropylated starch derived from waxy corn starch trade name WH, manufactured by Nissho Chemical Co., Ltd.
  • the cellulose wet cake (which is not a cellulose composite, but since the cellulose wet cake is not complexed with a water-soluble polysaccharide, the storage elastic modulus (G ′) was as low as less than 0.1 Pa), xanthan gum and
  • the mixture of processed starch was ground, homogenized, and dried in the same manner as in Comparative Example 3 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.
  • the applied physical properties were evaluated in the same manner as in Example 1 using the cellulose composition R. The obtained results are shown in Table 1.
  • Example 1 the mass ratio between the cellulose composite and the modified starch in the cellulose composition containing 45% by mass of the cellulose composite was examined. Dispersibility was good when the mass ratio of the cellulose composite to the processed starch was 90/10 or more, and the dispersibility improved as the mass ratio of the processed starch increased. However, when the processed starch increases to a mass ratio of cellulose composite and processed starch of 60/40 or more, the dispersibility is good, while the flavor of the concentrated ramen soup is slightly masked and the oil dispersion stability is slightly reduced. .
  • Example 3 the mass ratio of the cellulose composite and processed starch was fixed to 70/30, and the content of the cellulose composite in the cellulose composition was examined in Example 3 and Examples 6-8.
  • the proportion of the cellulose composite increased, the applied physical properties improved while the dispersibility slightly decreased. That is, it has been found that there is a content of the cellulose composite in which both the dispersibility and the applied physical properties are good in the mass ratio of the specific cellulose composite and the modified starch contained in the cellulose composition.
  • Example 6 the type of processed starch contained in the cellulose composition was examined in Example 6 and Examples 9-11. Even when any modified starch was used, the dispersibility 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, and partial aggregation of the protein occurred.
  • the types of cellulose composites contained in the cellulose composition were examined. Specifically, the types of water-soluble polysaccharides used when forming a complex with cellulose were examined in Example 3 and Examples 12 and 13.
  • the cellulose composition using the cellulose composite compounded with xanthan gum was superior in oil dispersion stability compared to the cellulose composition using the cellulose composite compounded with Karaya gum or gellan gum.
  • Example 14 the effect of the storage elastic modulus G ′ of the cellulose composite on the applied physical properties of the cellulose composition was confirmed. As a result, when the cellulose composite having the same composition was used, the applied physical properties of the obtained cellulose composition were better when the cellulose composite having a high G ′ was used.
  • Comparative Example 1 the dispersibility was low because the mass of processed starch relative to the cellulose composite was insufficient. Therefore, compared with each Example, it was inferior in the point of the dispersion stability of the oil of concentrated ramen soup and yakiniku sauce. Since the ratio of the cellulose composite in a cellulose composition was low, the comparative example 2 was inferior in the point of the dispersion stability of oil, the suspension stability of ingredients, and the shape retention effect compared with each Example. In Comparative Examples 3 and 4, cellulose wet cake and modified starch were ground and used without using the cellulose composite. Therefore, compared with each Example, while being low in dispersibility, it was inferior in the dispersion stability of oil, the suspension stability of ingredients, and the shape retention effect.
  • Comparative Example 5 was composed only of the cellulose composite and the hydrophilic substance and did not contain processed starch, so the dispersibility was low. Compared with each Example, it was inferior in respect of the dispersion stability of the concentrated ramen soup and yakiniku sauce.
  • Flavor extract powder (Fuji Food Industry Co., Ltd.) 14.5% by mass, curry powder (special SB Curry, Sakai Subs Food Co., Ltd.) 10.5% by mass, sorbitol (manufactured by Food Science Co., Ltd.) 14.
  • this mixed powder is sprayed with a spray nozzle diameter of 1.2 mm and a nozzle tip of 1 mm, the spray position is at the top (lower set), and atomized air 40 NL / min, bag filter type: Tetron woven cloth, bag filter wipe-off pressure 0.5 MPa, air supply temperature setting 60 ° C., air volume 0.4-0.7 m 3 / min, binding liquid input rate 20 g / min Granulated with.
  • MP-01 type manufactured by POWREC Co., Ltd.
  • the BS amount of the cellulose composition was 5.9%, the dispersion stability of the concentrated ramen soup oil was x, the protein aggregation was ⁇ , and the flavor was x. Further, the dispersion stability of the roasted oil was x, the suspension stability of the ingredients was x, the shape retention of mayonnaise was o, and the dispersion stability of the soft mix oil was x. Furthermore, as a result of measuring the viscoelasticity of ramen soup and sauce, (tan ⁇ (50 ° C.) / Tan ⁇ (25 ° C.)) was 0.7.
  • the average value of 10 sheets was taken as the density.
  • ⁇ Maximum load> Ten random cookies were selected and their maximum load was measured. Specifically, a texture analyzer (manufactured by Eihiro Seiki Co., Ltd., TA.XT plus type, measuring jig: HDP / 3PB type, temperature: 25.0 ° C., Mode: Measurement 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: 5 mm, Trigger Type: Auto 50 g). The average value of 10 sheets was taken as the maximum load.
  • ⁇ Number of cracks generated> Ten random cookies were selected, and the cookies were allowed to fall freely 5 times from a height of 30 cm onto a wooden desk. A case where one piece of cookie was divided into two or more objects each having 5% by mass or more with respect to the total mass of the cookie was defined as cracking. ⁇ (excellent): 0 to 1 sheet has cracks and cracks ⁇ (good): 2 to 3 sheets have cracks and chips Cracking occurs in ⁇ Evaluation of texture> The above cookies were actually eaten by 12 male and female panelists aged 22 to 48 years old, and sensory evaluations were carried out according to the following evaluation criteria. For each of the following textures, a score was assigned on a scale of 0 to 4 points (in increments of 1 point) to obtain an average score.
  • Texture The texture felt when chewing the whole with teeth, compared with the product without added cellulose (Comparative Example 7). Average 3 points or more: ⁇ Same texture as Comparative Example 7 Average 2 points or more, less than 3 points: ⁇ Slightly different texture from Comparative Example 7 Average 1 point or more, less than 2 points: ⁇ Comparative Example 7 and texture Slightly different Average less than 1 point: ⁇ The texture is clearly different from Comparative Example 2 2) Crispy feeling: Crispy texture when chewing the whole with teeth Average: 3 points or more: ⁇ Very excellent Average 2 points or more, 3 Less than point: ⁇ Excellent Average 1 point or more and less than 2 points: ⁇ Inferior average less than 1 point: ⁇ Almost ⁇ Evaluation of cookie corner (edge) standing: Appearance observation> The corners of the four corners of the baked cookies were visually evaluated.
  • Example 15 In the above cookie trial production method, 1386 g of weak flour, 400 g of shortening, 400 g of whole egg, 14 g of baking powder, 599 g of sugar, and cellulose composition C obtained in Example 3 in an amount of 0. A cookie was prototyped with a blend of 05% by mass. Said evaluation was performed about the obtained cookie. The results obtained are shown in Table 2. In Table 2, the cellulose composition C used here is abbreviated as composition C.
  • Example 16 In the trial production method of Example 15, cookies were produced in the same manner except that the blending amount of the cellulose composition C was changed to 0.1% by mass and 597 g of sugar, and evaluation was performed in the same manner. The results obtained are shown in Table 2.
  • Example 17 In the trial production method of Example 15, a cookie was produced in the same manner except that the blending amount of the cellulose composition C was changed to 0.5 mass% and sugar 586 g, and evaluation was performed in the same manner. The results obtained are shown in Table 2.
  • Example 18 In the trial production method of Example 15, cookies were produced in the same manner except that the blending amount of the cellulose composition C was changed to 1.0% by mass and 572 g of sugar, and evaluation was performed in the same manner.
  • Example 19 In the trial production method of Example 15, a cookie was similarly produced and evaluated in the same manner except that the blending amount of the cellulose composition C was 2.5 mass% and sugar was 530 g. The results obtained are shown in Table 2.
  • Example 20 In the trial production method of Example 18, cookies were produced in the same manner, except that 1428 g of flour and no baking powder were added, and evaluation was performed in the same manner. The results obtained are shown in Table 2.
  • Example 21 In the trial production method of Example 20, a cookie was produced in the same manner except that 1176 g of flour and 801 g of sugar were used, and evaluation was performed in the same manner. The results obtained are shown in Table 2.
  • Example 22 In the prototype method of Example 20, a cookie was prototyped and evaluated in the same manner except that the flour was changed to 1008 g and sugar to 980 g. The results obtained are shown in Table 2.
  • Example 23 In the trial production method of Example 18, cookies were produced in the same manner except that 1372 g of weak flour and 28 g of baking powder were used, and evaluation was performed in the same manner. The results obtained are shown in Table 2.
  • Example 24 In the trial production method of Example 18, cookies were produced in the same manner except that 1344 g of soft flour and 56 g of baking powder were used, and evaluation was performed in the same manner. The results obtained are shown in Table 2.
  • Example 3 As a cold water gelatinized powder, ⁇ -crosslinked waxy corn starch (cold water swelling degree 28 ml / g) 178 g, trehalose 324 g, powdered cheese 534 g, “KC Flock 400G” 162 g of powder mixed in the same apparatus as in Example 1 for 1 minute and homogenized Next, a mixture of 113 g of shortening and 3 g of lecithin was added, and further 521 g of water in which 16 g of ammonium carbonate was dissolved was added, and powder was mixed for 1 minute with a vertical cake mixer to prepare a dough.
  • the cookie prepared by heating in the oven at 220 ° C. for 12 minutes was similarly evaluated after being molded in the same manner by the prototype method of Example 1. The results obtained are shown in Table 3.
  • Comparative Example 7 Although the texture was excellent, the number of cracks generated was large and there was almost no crispy feeling. Since Comparative Example 8 had a lower density than Comparative Example 7, the crispness was improved, but there was no cracking reduction effect and the confectionery was different. Since Comparative Example 9 was denser and harder than Comparative Example 7, cracking was improved, but the texture was greatly different. In Comparative Example 10, cracks and cracks were improved compared to Comparative Example 7, but because of excessively low density, the texture was greatly different from that of Comparative Example 7, and the crispy feeling could not be imparted. In Comparative Example 11, cracks were improved compared to Comparative Example 7, but the confectionery became harder, resulting in a confectionery having a significantly different texture from that of Comparative Example 7.
  • Examples 15 to 19 are results obtained by varying the amount of cellulose composition N added. From the result of Table 2, when the addition amount of the cellulose composition increased, crack chipping was suppressed and the crispy feeling was improved. In addition, the chipping of the cellulose composition was suppressed as compared with Comparative Example 7 (no addition of cellulose) even when 0.05% by mass was added. As for the texture, even when compared with Comparative Examples 10 and 11 in which cracking and chipping was suppressed at the Example level, those having good texture were obtained in the Examples. Examples 20 to 22 are the results of shaking the maximum load of the confectionery. As a result, Examples 15 to 19 in which baking powder was blended had a good texture, but the reduction in cracks was inferior in a wide range of maximum loads. Examples 23 and 24 are the results of varying the density of confectionery. As a result, Examples 15 to 19 had good texture, but the reduction of cracks was inferior in a wide range of densities.
  • ⁇ Examples and comparative examples of bakery products> Explains how to make a prototype of a pound cake and how to evaluate various physical properties.
  • ⁇ Raw materials other than the cellulose composition The cellulose composition is described in the section of Examples> 1) Soft flour: Nisshin brand name "Nisshin Flower soft flour” 2) Super white sugar: Made by Mitsui Sugar 3) Maltooligosaccharide: Product name “Fuji Oligo” manufactured by Nippon Shokuhin Kako 4) Processed starch (Tapioca alpha-modified starch): Made by Sanwa Starch “Tapioca Alpha TP-2” 5) Salt: Nippon Salt Manufacturing Product Name “Cooking Salt” 6) Whole Egg: Commercial Egg 7) Butter (Unsalted): Product name “Butter (no salt)” 8) Dried fruit mix: Made by Kojimaya Product name “Dice cut dried fruit” * Kiwi, persimmon, pineapple, papaya, mango, melon, and apple cut into
  • Example 25 Using the cellulose composition C, the amount of the composition was set to 0.3% by mass, and a cake was prototyped and evaluated according to the above-described prototype method. The obtained results are shown in Table 4.
  • Table 4 the cellulose used here was described as the cellulose composition C.
  • Comparative Examples 12 to 14 In order to compare with a conventional cake, in Comparative Example 12, a cake with no addition of cellulose and thickener (modified starch) was made as a trial product. On the other hand, in Comparative Examples 13 and 14, cellulose was not blended, processed starch was blended as a thickener, and a cake was prototyped. The obtained results are shown in Table 4.
  • Comparative Example 12 Although the texture was excellent, the ingredients settled and a uniform product was not obtained.
  • modified starch was added and increased in Comparative Examples 13 and 14, the uniformity of ingredients was improved, but contrary to this, the texture deteriorated (the texture was too moist and the texture of the original cake was (See Comparative Example 12).)
  • An Example is the result obtained by fixing the compounding quantity of a dried fruit to 10 mass%, and mix
  • a cellulose composition that can be easily dispersed in an aqueous medium having a high salinity concentration and that is excellent in the dispersion stabilizing effect of a non-emulsifying oil. Therefore, it can be suitably used for foods and drinks with high salinity and oil added, such as concentrated soup and sauce.
  • a non-emulsifying oil such as concentrated soup and sauce.
  • the density is low and the light texture is maintained, cracking and chipping during production and distribution are reduced, and a crisp feeling is achieved. It is useful because it can improve and provide a confectionery with a good product edge.
  • ingredients having a large specific gravity such as fruit are contained in a specific amount, the ingredients are not biased at the time of manufacture, and are uniformly dispersed after baking, and further, a crispy feeling, a refreshing feeling, a soft feeling, etc. It is useful because it can provide a bakery product having a good texture.

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Abstract

Cette invention concerne une composition cellulosique qui se disperse facilement dans un milieu aqueux à forte concentration en sel et qui, en particulier lorsqu'elle est utilisée dans un aliment ou dans une boisson à forte teneur en huile, confère une stabilité de dispersion aux huiles non émulsionnées, une stabilité de suspension et un maintien de forme. La composition cellulosique sert à améliorer la qualité et l'adéquation de production d'une confiserie de faible densité à texture délicate, et à améliorer la texture de produits de boulangerie. La composition cellulosique comporte de la cellulose, un polysaccharide hydrosoluble et un amidon modifié. La composition cellulosique est dispersée dans une solution aqueuse de chlorure de sodium à 5 % en masse de sorte que sa concentration atteint 0,01 % en masse, elle est soumise aux ultrasons pendant deux minutes, la répartition granulométrique est de 6 % ou plus des composants de 1 μm ou moins dans un histogramme des fréquences mesurées par un analyseur laser à diffraction/diffusion d'indice de réfraction 1,04.
PCT/JP2013/053489 2012-02-14 2013-02-14 Composition cellulosique WO2013122127A1 (fr)

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