WO2024096136A1 - Fat-containing gel - Google Patents

Fat-containing gel Download PDF

Info

Publication number
WO2024096136A1
WO2024096136A1 PCT/JP2023/039783 JP2023039783W WO2024096136A1 WO 2024096136 A1 WO2024096136 A1 WO 2024096136A1 JP 2023039783 W JP2023039783 W JP 2023039783W WO 2024096136 A1 WO2024096136 A1 WO 2024096136A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
gel
weight
curdlan
containing gel
Prior art date
Application number
PCT/JP2023/039783
Other languages
French (fr)
Japanese (ja)
Inventor
沙林 長谷川
紹博 河原井
勇介 松山
Original Assignee
三菱商事ライフサイエンス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 三菱商事ライフサイエンス株式会社 filed Critical 三菱商事ライフサイエンス株式会社
Publication of WO2024096136A1 publication Critical patent/WO2024096136A1/en

Links

Images

Classifications

    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • 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
    • A23L13/00—Meat products; Meat meal; 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof

Definitions

  • the present invention relates to an oil-containing gel that has a texture that causes liquid to ooze (release) when chewed.
  • Curdlan is a linear polysaccharide in which D-glucose is ⁇ -1,3-bonded, and is used as a gelling agent and thickening agent.
  • Known oil-like compositions and oil-containing gels using curdlan include those obtained by adding an emulsifier and starch oil to a dispersion of curdlan and preparing an O/W type emulsion at room temperature using a homomixer or the like in a conventional manner (Patent Document 1), emulsion-type compositions in which part or all of the fat is replaced with curdlan gel (Patent Document 2), and those containing ⁇ -1,3-glucan, oil and gelatin (Patent Document 3). These are said to provide an oily texture to the entire food, such as processed meat foods, when the food is cooked or eaten, by thoroughly emulsifying the oil and fat and retaining it in the heat-coagulated curdlan.
  • the object of the present invention is to provide an oil-containing gel having a texture in which the oil oozes out when chewed, a method for producing the oil-containing gel, or a food product containing the oil-containing gel.
  • the present invention relates to the following (1) to (5).
  • An oil-containing gel comprising curdlan, an oil, and two or more types of emulsifiers.
  • the weight of liquid per 1 cm3 of gel is calculated, and this is regarded as the released weight of liquid from 1 unit volume of gel.
  • a method for producing an oil-containing gel comprising the steps of: mixing curdlan and two or more kinds of emulsifiers with a high-speed stirrer to prepare a curdlan dispersion; incorporating an oil into the curdlan dispersion; and heating and solidifying the dispersion under conditions to form a high-set gel.
  • the oil-containing gel of the present invention has a texture that makes it appear as if liquid oozes out when chewed. This is also reflected in the fact that the amount of liquid released from the gel, measured by the measurement method specified in the present specification, is different from that of conventional oil-containing gels.
  • the oil-containing gel of the present invention which has such new physical properties, can contribute more to the richness of the oil in foods than conventional oil-containing gels, and is expected to contribute to reducing the amount of oil in foods.
  • 1 is a graph showing the difference in effect (sensory evaluation) between an oil-containing curdlan gel using one type of emulsifier (Comparative Example 1) and the oil-containing curdlan gel of the present invention (Examples 1 and 2).
  • 1 is a graph showing the difference in effect (compression evaluation) between an oil-containing curdlan gel using one type of emulsifier (Comparative Example 1) and the oil-containing curdlan gel of the present invention (Examples 1 and 2).
  • 1 is a graph showing the difference in effect between a conventional oil-containing curdlan gel and the oil-containing curdlan gel of the present invention (Comparative Example 2).
  • Example 3 is a graph showing that the effects of the present invention can be obtained even when two or more types of emulsifiers are used.
  • Example 3 is a graph showing that the effects of the present invention can be obtained even when the ratio of fat to curdlan is changed (Example 4).
  • the oil-containing curdlan gel of the present invention is similar to conventional oil-containing curdlan gels in that it contains curdlan and oil, but differs in that it contains two or more types of emulsifiers.
  • the curdlan used in the present invention is a heat-coagulable polysaccharide produced by microorganisms mainly composed of ⁇ -1,3 glucosidic bonds, such as polysaccharides produced by alkaline earth metals or Agrobacterium sp., specifically, the polysaccharide produced by Alcaligenes faecalis var. myxogenes strain 10C3K [Agricultural Biological Chemistry, Vol. 30, p196 (1966)], polysaccharides produced by mutant NTK-u (IFOI3140) of Alcaligenes faecalis var.
  • myxogenes strain 10C3 JP Patent Publication 48-32673
  • polysaccharides produced by Agrobacterium radiobacter IFO13127
  • its mutant U19 IFO13126
  • JP Patent Publication 48-32674 JP Patent Publication 48-32674
  • the curdlan used in the present invention is not particularly limited, and commercially available products can be used (for example, manufactured by Mitsubishi Corporation Life Sciences).
  • the two or more emulsifiers used in the present invention are not particularly limited as long as they are edible, and examples thereof include glycerol fatty acid esters, decaglycerol monostearate, organic acid monoglycerides, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose stearate, sucrose palmitate, sucrose myristate, sucrose oleate, sucrose laurate, sucrose behenate, sucrose erucate, sucrose mixed fatty acid esters, monoglycerol fatty acid esters, diglycerol monooleate, sorbitan oleate, sodium caseinate, lecithin, and enzymatically decomposed lecithin.
  • emulsifiers can be used, but a combination of any two or more selected from glycerol fatty acid esters, decaglycerol monostearate, sucrose stearate, and diglycerol monooleate is preferred. Even if the emulsifiers are of the same type, those having different purities, different types of hydrophilic and hydrophobic groups, for example, different purities of fatty acids to be bonded, different ester compositions (mono-, di-, and tri-polyester contents), different HLBs, etc., can be used as different types of emulsifiers. As for the method of using them in combination, two or more kinds of emulsifiers may be used simultaneously, or they may be used separately by adding them to the oil or fat gel at different times.
  • oils and fats used in the present invention are not particularly limited, and examples include animal oils and fats such as beef tallow, lard, and fish oil, and vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, coconut oil, and palm oil.
  • animal oils and fats such as beef tallow, lard, and fish oil
  • vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, coconut oil, and palm oil.
  • liquid oils such as vegetable oils can be used as solid oils and fats.
  • the fat or oil used in the present invention may be liquid or solid at room temperature. If it is solid, it is preferable to melt it before use so as to prevent uneven distribution in the fat or oil-containing gel.
  • the oil-containing gel of the present invention can be prepared by dispersing curdlan in water or the like by a conventionally known method, mixing the obtained dispersion with two or more types of emulsifiers and fats and oils, and heating the mixture to 80°C or higher.
  • a method can be used in which curdlan and two or more types of emulsifiers are dispersed in a high-speed stirrer to prepare a curdlan dispersion, and then the oil or fat is added and mixed.
  • the curdlan, two or more types of emulsifiers, and the oil or fat may be added simultaneously or in order.
  • an alkali dissolution method can be used as a method for dispersing curdlan, but the high-speed stirring method is preferred because it can produce an oil-containing gel with a firm hardness and a texture pronounced of oil or fat.
  • the amount of curdlan used in preparing the oil-containing gel of the present invention is not particularly limited, but an amount that accounts for 2 to 10% by weight of the oil-containing gel of the present invention is preferable, and 2 to 5% by weight is particularly preferable because the oil-containing gel has a firm texture similar to that of fat in meat.
  • the total amount of two or more types of emulsifiers is not particularly limited, but is preferably in the range of 0.05 to 1.0% by weight in the oil-containing gel, and more preferably in the range of 0.2 to 0.8% by weight, since this gives the oil-containing gel a firm texture similar to that of fat in livestock meat.
  • the two or more emulsifiers preferably have a mixed HLB (hydrophilic-lipophilic balance) value calculated by the following formula in the range of 10.00 to 16.00, and more preferably in the range of 12.00 to 13.50.
  • Wx denotes the weight (g) of emulsifier X having a value of HLBx.
  • the amount of fat or oil is not particularly limited, but if 1 to 20 parts by weight, more preferably 3 to 5 parts by weight, of fat or oil is used per 1 part by weight of curdlan, the resulting fat-containing gel will have a texture that is more like that of fatty meat, oozing with fat or oil.
  • the oil-containing gel of the present invention may contain other ingredients in addition to the curdlan, two or more types of emulsifiers, and oils and fats, as long as the effect of the oil-containing gel oozing out is not inhibited.
  • the fat-containing gel thus prepared may be used as it is, or may be crushed as necessary, mixed with food, or topped with the crushed fat-containing gel.
  • the food uses fats and oils, especially solid fats.
  • fats and oils especially solid fats.
  • the oil-containing gel of the present invention can be crushed into small pieces and used as a topping that imitates the fat of ramen.
  • the method for producing the foods can be the usual method for producing the foods, except that the oil-containing gel is used as a replacement for the oil or fat that is originally used, or is used in addition to the oil or fat.
  • the amount of the oil-containing gel of the present invention to be used may be appropriately adjusted depending on the type of food and the form of use.
  • the processed meat products produced by the present invention are superior to conventional products in that they are low in calories and can use vegetable oils and fats. The present invention will be described in more detail below with reference to examples.
  • Example 1 65.5 parts by mass of water, 3.5 parts by mass of powdered curdlan (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.; the same applies below), 0.3 parts by mass of emulsifier 2 decaglycerin monostearate (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.), and 0.2 parts by mass of sucrose stearate (Ryoto Sugar Ester S-1170, manufactured by Mitsubishi Chemical Co., Ltd.) (mixed HLB: 11.6) were added and mixed with a high-speed stirrer for 3 minutes to obtain an aqueous dispersion. Next, the dispersion was emulsified at room temperature using a homogenizer while dropping 35.0 parts by mass of salad oil. The obtained emulsion was degassed under reduced pressure, filled into a casing tube, and heated and steamed for 40 minutes to obtain an oil-containing curdlan gel.
  • emulsifier 2 decaglycerin monostearate Poe
  • Example 2 The same procedure as in Example 1 was repeated, except that 0.3 parts by mass of decaglycerin monostearate (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.) in Example 1 was replaced with 0.2 parts by mass of sucrose stearate (Ryoto Sugar Ester S-1570, manufactured by Mitsubishi Chemical Corporation) (mixed HLB: 13.0).
  • Comparative Example 1 (Control) The same procedure as in Example 1 was repeated, except that 0.3 parts by mass of decaglycerin monostearate (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.) and 0.2 parts by mass of sucrose stearate (Ryoto Sugar Ester S-1170, manufactured by Mitsubishi Chemical Corporation) in Example 1 were replaced with only 0.5 parts by mass of decaglycerin monostearate (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.) (mixed HLB: 12).
  • the oil-containing curdlan gels obtained above were subjected to sensory evaluation.
  • the sensory evaluation was carried out by 12 experienced panelists. The evaluation was carried out on the following evaluation items (5-point scale). The average scores of each panelist are shown in Figure 1. After chewing about 10 times, liquid comes out and it feels like oil is oozing out (as if released). 5 points: A lot of liquid comes out. 4 points: A little bit comes out. 3 points: A little bit comes out. 2 points: Almost no liquid comes out. 1 point: No liquid comes out.
  • FIG. 1 also shows the results of a t-test on the scores for the presence or absence of two or more types of emulsifiers (indicated in the graph as "Poem + SE” (Example 1) and “2 types of SE” (Example 2)).
  • the oil-containing gel using two types of emulsifiers clearly gave the impression of liquid coming out and oil oozing out when chewed, compared to the oil-containing gel using one type of emulsifier (shown as "control" in the graph).
  • the amount of liquid exuded (released amount) by compression of the obtained oil-containing curdlan gel was measured by the following measurement method.
  • the gel placed in the above step (b) is compressed at a rate of 1 mm/sec to a strain rate of 50% using a creep meter equipped with a plunger having a diameter of 40 mm.
  • the filter paper is removed from the sample stage and its weight is measured, and this weight is regarded as the post-compression weight.
  • the difference between the weight after compression and the weight before measurement is calculated, and the gel volume is set to 14.14 cm3.
  • the weight of liquid per 1 cm3 of gel is calculated, and this is regarded as the released weight of liquid from 1 unit volume of gel.
  • the above (a) to (e) are methods for measuring the amount of release in one compression.
  • the compression step (c) may be carried out multiple times. In that case, the weight after compression is measured after the completion of the final compression, and this is used as the weight after compression in the above step (e) for calculating the release amount.
  • the results of five compression cycles are shown in Figure 2.
  • the filter paper was removed from the sample stand after each compression, its weight was measured after compression, the release amount was calculated from the difference between the weight before and after measurement, and it was returned to the sample stand for the next compression.
  • the oil-containing gel of Comparative Example 2 was commented to be “homogeneous and creamy, with almost no oozing,” and did not “feel a firm release” like the oil-containing gels obtained in Examples 1 and 2 (represented in the graph as "Poem + SE” (Example 1) and “SE Type 2" (Example 2)).
  • the oil-containing gel of Comparative Example 2 was destroyed after the third compression, whereas the oil-containing curdlan gels of Examples 1 and 2 maintained their shape even after the fifth compression.
  • Example 3 The same procedure as in Example 1 was repeated except that 0.3 parts by mass of decaglycerin monostearate (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.) and 0.2 parts by mass of sucrose stearate (Ryoto Sugar Ester S-1170, manufactured by Mitsubishi Chemical Corporation) in Example 1 were replaced with the emulsifiers shown in Table 1 (T-1 to T-6). The amount of liquid released from the obtained oil-containing curdlan gel by repeated compression was measured.
  • Example 4 The same procedure as in Example 1 was repeated except that the 3.5 parts by mass of the powdered curdlan in Example 1 was replaced by 6.0 parts by mass, and the 35.0 parts by mass of the salad oil was replaced by 25.0 parts by mass.
  • the measurement results of the amount of liquid released by repeated compression are shown in Fig. 5 (in the graph, it is indicated as "CUD 6% oil 25%” (Example 4)).
  • the results are also shown together with the measurement results of the oil gel obtained in Example 1 (in the graph, it is indicated as "CUD 3.5% oil 35%” (Example 1)).
  • the oil-containing gel of the present invention has a texture in which liquid oozes out when biting down.
  • the oil-containing gel of the present invention having such new physical properties can contribute to the richness of the oil in food more than conventional oil-containing gels, and is expected to contribute to the reduction of the amount of oil in food.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

[Problem] The objective of the present invention is to provide: a fat-containing gel providing a texture of fat oozing during chewing; a method for producing the fat-containing gel; or a foodstuff containing the fat-containing gel. [Solution] The fat-containing gel comprises curdlan, a fat and two or more emulsifiers. The effect of the present invention achieved by the above-mentioned composition is exhibited by an amount of a liquid oozing when the fat-containing gel is compressed by the method disclosed in the present specification becoming at least a predetermined amount per unit volume of the gel.

Description

油脂含有ゲルGel containing oil
本発明は、噛み締めた際に液体がにじみ出る（リリースされる）ような食感を有する油脂含有ゲルに関する。 The present invention relates to an oil-containing gel that has a texture that causes liquid to ooze (release) when chewed.
カードランはＤ－グルコースがβ―１、３結合した直鎖状の多糖類であり、ゲル化剤や増粘剤として利用されている。カードランを用いた油脂様組成物や油脂含有ゲルとしては、カードランの分散液に、乳化剤、デンプン油脂を加え、常法によりホモミキサー等を用い室温でＯ／Ｗ型エマルジョンを調製して得られるもの（特許文献１）、脂肪分の一部ないし全部をカードランゲルで代替したエマルジョンタイプのもの（特許文献２）、β－１，３－グルカン、油脂およびゼラチンを含有するもの（特許文献３）等が知られている。これらは、油脂をしっかり乳化させ、熱凝固したカードランで保持することで、食肉加工食品などの食品が加熱調理された際、または喫食の際に、食品全体に油脂感をもたらすとされている。 Curdlan is a linear polysaccharide in which D-glucose is β-1,3-bonded, and is used as a gelling agent and thickening agent. Known oil-like compositions and oil-containing gels using curdlan include those obtained by adding an emulsifier and starch oil to a dispersion of curdlan and preparing an O/W type emulsion at room temperature using a homomixer or the like in a conventional manner (Patent Document 1), emulsion-type compositions in which part or all of the fat is replaced with curdlan gel (Patent Document 2), and those containing β-1,3-glucan, oil and gelatin (Patent Document 3). These are said to provide an oily texture to the entire food, such as processed meat foods, when the food is cooked or eaten, by thoroughly emulsifying the oil and fat and retaining it in the heat-coagulated curdlan.
しかしながら、これらのようなしっかりした乳化をおこなった組成物では、噛み締めた際に油脂分が口中ににじみ出る、畜肉の脂身部分のような食感をもたらすには不十分である。
また、脱アシルジェランガムと寒天を用いた水中油型乳化油脂組成物をハンバーグ等に用いた例も知られている（特許文献４）が、ここでのジューシー感は、加熱により寒天が溶融することで油脂がリリースされることによりもたらされるものであり、口中で噛み締めた際のジューシー感とは異なっている。 However, such a well-emulsified composition is insufficient to provide a texture similar to that of fatty meat, in which oil and fat oozes into the mouth when chewed.
There is also a known example in which an oil-in-water emulsified oil composition using deacylated gellan gum and agar is used in hamburger steaks and the like (Patent Document 4). However, the juicy texture obtained in this case is brought about by the release of fats and oils as a result of the agar melting upon heating, and is different from the juicy texture obtained when chewed in the mouth.
特開平０４－２１０５８０号公報Japanese Patent Application Laid-Open No. 04-210580 特開平０６－１８９７００号公報Japanese Patent Application Laid-Open No. 06-189700 特開２０１２－１４７６９１号公報JP 2012-147691 A 特開２０２２－０５６２３５号公報JP 2022-056235 A
本発明の目的は、噛み締めた際に油脂がにじみ出るような食感を有する油脂含有ゲル、該油脂含有ゲルの製造法、または該油脂含有ゲルを含む食品を提供することにある。 The object of the present invention is to provide an oil-containing gel having a texture in which the oil oozes out when chewed, a method for producing the oil-containing gel, or a food product containing the oil-containing gel.
本発明者らは、鋭意工夫の結果、カードラン、油脂および２種類以上の乳化剤を含む、油脂含有ゲルを用いることで、口中で噛み締めた際に油脂分がにじみ出るような、より脂身らしい油脂含有ゲルが得られることを見出し、本発明を完成させた。 As a result of extensive ingenuity, the inventors discovered that by using an oil-containing gel containing curdlan, oils and fats, and two or more types of emulsifiers, it is possible to obtain an oil-containing gel that is more like fatty meat, in which the oils ooze out when chewed in the mouth, and thus completed the present invention.
すなわち、本発明は、以下の（１）～（５）に関する。
（１）カードラン、油脂および２種類以上の乳化剤を含む、油脂含有ゲル。
（２）以下の（ａ）～（ｅ）からなる方法により測定される、単位体積（１ｃｍ３）からの液体のリリース重量が０．０２ｇ以上である、上記（１）の油脂含有ゲル。
（ａ）　直径１１０ｍｍ　の、ＪＩＳ　Ｐ　３８０１に規定される１種のろ紙を３枚重ね、重量を測定し、該重量を測定前重量とする。
（ｂ）クリープメーターの試料台に（ａ）で使用した３枚のろ紙を置き、その上に直径３０ｍｍ、高さ２０ｍｍとなるように成形したゲルを設置する。
（ｃ）上記（ｂ）の工程で設置したゲルに対し、直径４０　ｍｍのプランジャーを装着したクリープメーターを用いて、速度１　ｍｍ／秒で歪率５０％となるように圧縮する。
（ｄ）上記（ｃ）での圧縮を３回行った後、試料台からろ紙を回収し、重量を測定し、該重量を測定後重量とする。
（ｅ）圧縮後重量と測定前重量の差分を算出し、ゲル体積を１４．１４ｃｍ３として、ゲル１ｃｍ３あたりの液体の重量を算出し、これをゲル１単位体積からの液体のリリース重量とする。
（３）カードランの含有量が、油脂含有ゲルの２～１０重量％である、上記（１）または（２）の油脂含有ゲル。
（４）２種類以上の乳化剤の混合ＨＬＢの値が、１０．００～１６．００の範囲である（１）～（３）に記載の油脂含有ゲル。
（５）カードランおよび２種類以上の乳化剤を高速撹拌機で混合してカードラン分散液を調製する工程、該カードラン分散液に油脂を含有させる工程、および該分散液を、ハイセットゲルを形成する条件で加熱凝固させる工程を有する、油脂含有ゲルの製造方法。 That is, the present invention relates to the following (1) to (5).
(1) An oil-containing gel comprising curdlan, an oil, and two or more types of emulsifiers.
(2) The oil-containing gel according to (1) above, in which the weight of liquid released from a unit volume (1 cm 3 ) is 0.02 g or more, as measured by the following methods (a) to (e):
(a) Three sheets of a type 1 filter paper specified in JIS P 3801 having a diameter of 110 mm are stacked and their weight is measured, and this weight is regarded as the weight before measurement.
(b) Place the three pieces of filter paper used in (a) on the sample stage of the creep meter, and place a gel molded to a diameter of 30 mm and a height of 20 mm on top of them.
(c) The gel placed in the above step (b) is compressed at a rate of 1 mm/sec to a strain rate of 50% using a creep meter equipped with a plunger having a diameter of 40 mm.
(d) After the compression in (c) above is repeated three times, the filter paper is removed from the sample stage and its weight is measured, and this weight is regarded as the post-measurement weight.
(e) The difference between the weight after compression and the weight before measurement is calculated, and the gel volume is set to 14.14 cm3. The weight of liquid per 1 cm3 of gel is calculated, and this is regarded as the released weight of liquid from 1 unit volume of gel.
(3) The oil-containing gel according to (1) or (2) above, wherein the content of the curdlan is 2 to 10% by weight of the oil-containing gel.
(4) The oil-containing gel according to any one of (1) to (3), wherein the combined HLB value of the two or more emulsifiers is in the range of 10.00 to 16.00.
(5) A method for producing an oil-containing gel, comprising the steps of: mixing curdlan and two or more kinds of emulsifiers with a high-speed stirrer to prepare a curdlan dispersion; incorporating an oil into the curdlan dispersion; and heating and solidifying the dispersion under conditions to form a high-set gel.
本発明の油脂含有ゲルは、噛み締めた際に液体がにじみ出るような食感を有する。これは、本願明細書にて規定する測定方法によるゲルからの液体のリリース量が従来の油脂含有ゲルとは異なることにも表れている。このような新たな物性を有する本発明の油脂含有ゲルは、従来の油脂含有ゲルに比べ、より食品中の油脂の濃厚さに寄与することができるとともに、食品中の油脂の減量に寄与したりすることが期待できる。 The oil-containing gel of the present invention has a texture that makes it appear as if liquid oozes out when chewed. This is also reflected in the fact that the amount of liquid released from the gel, measured by the measurement method specified in the present specification, is different from that of conventional oil-containing gels. The oil-containing gel of the present invention, which has such new physical properties, can contribute more to the richness of the oil in foods than conventional oil-containing gels, and is expected to contribute to reducing the amount of oil in foods.
１種類の乳化剤を使用した油脂含有カードランゲル（比較例１）と本発明の油脂含有カードランゲルとの効果の違い（官能評価）を示すグラフである。（実施例１および２）1 is a graph showing the difference in effect (sensory evaluation) between an oil-containing curdlan gel using one type of emulsifier (Comparative Example 1) and the oil-containing curdlan gel of the present invention (Examples 1 and 2). １種類の乳化剤を使用した油脂含有カードランゲル（比較例１）と本発明の油脂含有カードランゲルとの効果の違い（圧縮評価）を示すグラフである。（実施例１および２）1 is a graph showing the difference in effect (compression evaluation) between an oil-containing curdlan gel using one type of emulsifier (Comparative Example 1) and the oil-containing curdlan gel of the present invention (Examples 1 and 2). 従来の油脂含有カードランゲルと本発明の油脂含有カードランゲルとの効果の違いを示すグラフである。（比較例２）1 is a graph showing the difference in effect between a conventional oil-containing curdlan gel and the oil-containing curdlan gel of the present invention (Comparative Example 2). いずれの２種類以上の乳化剤を用いても本願発明の効果を得ることができることを示すグラフである。（実施例３）1 is a graph showing that the effects of the present invention can be obtained even when two or more types of emulsifiers are used. (Example 3) カードランに対する油脂の比率を変更しても本願発明の効果を得ることができることを示すグラフである。（実施例４）1 is a graph showing that the effects of the present invention can be obtained even when the ratio of fat to curdlan is changed (Example 4).
　本発明の油脂含有カードランゲルは、カードランおよび油脂を含有する点においては、従来の油脂含有カードランゲルと同様であるが、２種類以上の乳化剤を含有する点において異なる。 The oil-containing curdlan gel of the present invention is similar to conventional oil-containing curdlan gels in that it contains curdlan and oil, but differs in that it contains two or more types of emulsifiers.
本発明で用いられるカードランは、β－１，３グルコシド結合を主体とする微生物により産生される加熱凝固性多糖類であり、たとえば、アルカリ土類金属またはアグロバクテリウム属の菌が生産する多糖類が挙げられ、具体的にはアルカリゲネス・フェカリス・バール・ミクソゲネス菌株１０Ｃ３Ｋによって生産される多糖類［アグリカルチュラル・バイオロジカル・ケミストリー（Ａｇｒｉｃｕｌｔｕｒａｌ　Ｂｉｏｌｏｇｉｅａｌ　Ｃｈｅｍｉｓｔｒｙ）、Ｖｏｌ．３０、Ｐ１９６（１９６６）］、アルカリゲネス・フェカリス・バール・ミクソゲネス菌株１０Ｃ３の変異株ＮＴＫ－ｕ（ＩＦＯＩ３１４０）により生産される多糖類（特公昭４８－３２６７３号）、アグロバクテリウム・ラジオバクター（ＩＦＯ１３１２７）およびその変異株Ｕ１９（ＩＦＯ１３１２６）により生産される多糖類（特公昭４８－３２６７４号）などを使用し得る。本発明におけるカードランは、特に限定されるものではなく、市販のものを用いることができる（例えば、三菱商事ライフサイエンス社製）。 The curdlan used in the present invention is a heat-coagulable polysaccharide produced by microorganisms mainly composed of β-1,3 glucosidic bonds, such as polysaccharides produced by alkaline earth metals or Agrobacterium sp., specifically, the polysaccharide produced by Alcaligenes faecalis var. myxogenes strain 10C3K [Agricultural Biological Chemistry, Vol. 30, p196 (1966)], polysaccharides produced by mutant NTK-u (IFOI3140) of Alcaligenes faecalis var. myxogenes strain 10C3 (JP Patent Publication 48-32673), polysaccharides produced by Agrobacterium radiobacter (IFO13127) and its mutant U19 (IFO13126) (JP Patent Publication 48-32674), etc., can be used. The curdlan used in the present invention is not particularly limited, and commercially available products can be used (for example, manufactured by Mitsubishi Corporation Life Sciences).
本発明で用いられる２種類以上の乳化剤は、食用のものであれば特に限定されず、例えば、グリセリン脂肪酸エステル、デカグリセリンモノステアレート、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖ステアリン酸エステル、ショ糖パルミチン酸エステル、ショ糖ミリスチン酸エステル、ショ糖オレイン酸エステル、ショ糖ラウリン酸エステル、ショ糖ベヘニン酸エステル、ショ糖エルカ酸エステル、ショ糖混合脂肪酸エステル、モノグリセリン脂肪酸エステル、ジグリセリン　モノオレート、ソルビタン　オレート、カゼインナトリウム、レシチン、酵素分解レシチン等が挙げられ、市販のものを用いることができるが、グリセリン脂肪酸エステル、デカグリセリンモノステアレート、ショ糖ステアリン酸エステルおよびジグリセリン　モノオレートから選択されるいずれか２種類以上の組合せが好ましい。なお、同じ種類の乳化剤であっても、その純度や親水基および疎水基の種類、例えば結合させる脂肪酸の純度、エステル組成（モノ・ジ・トリ・ポリエステル含量）、ＨＬＢなどが異なるものは、それぞれを異なる種類の乳化剤として使用することができる。
併用する方法は、２種類以上の乳化剤を同時に用いてもよいし、油脂ゲルに含有させるタイミングをそれぞれ分けて別々に用いてもよい。 The two or more emulsifiers used in the present invention are not particularly limited as long as they are edible, and examples thereof include glycerol fatty acid esters, decaglycerol monostearate, organic acid monoglycerides, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose stearate, sucrose palmitate, sucrose myristate, sucrose oleate, sucrose laurate, sucrose behenate, sucrose erucate, sucrose mixed fatty acid esters, monoglycerol fatty acid esters, diglycerol monooleate, sorbitan oleate, sodium caseinate, lecithin, and enzymatically decomposed lecithin. Commercially available emulsifiers can be used, but a combination of any two or more selected from glycerol fatty acid esters, decaglycerol monostearate, sucrose stearate, and diglycerol monooleate is preferred. Even if the emulsifiers are of the same type, those having different purities, different types of hydrophilic and hydrophobic groups, for example, different purities of fatty acids to be bonded, different ester compositions (mono-, di-, and tri-polyester contents), different HLBs, etc., can be used as different types of emulsifiers.
As for the method of using them in combination, two or more kinds of emulsifiers may be used simultaneously, or they may be used separately by adding them to the oil or fat gel at different times.
本発明で用いられる油脂は特に限定されず、たとえば、牛脂、豚脂、魚油等の動物性油脂、大豆油、なたね油、コーン油、綿実油、ヤシ油、パーム油等の植物性油脂などが挙げられる。本発明の一つの特徴は植物油のような液体油を固形の油脂の様に使用できるところにある。 The oils and fats used in the present invention are not particularly limited, and examples include animal oils and fats such as beef tallow, lard, and fish oil, and vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, coconut oil, and palm oil. One feature of the present invention is that liquid oils such as vegetable oils can be used as solid oils and fats.
本発明に用いられる油脂は、常温で液状でも、固体状でも構わないが、固体状の場合は、油脂含有ゲル内で偏りが起こらないよう、溶融させてから用いることが好ましい。
カードランを従来知られた方法で水等に分散し、得られた分散液と２種類以上の乳化剤および油脂を混合し、８０℃以上に加熱することで、本発明の油脂含油ゲルを調製することができる。　 The fat or oil used in the present invention may be liquid or solid at room temperature. If it is solid, it is preferable to melt it before use so as to prevent uneven distribution in the fat or oil-containing gel.
The oil-containing gel of the present invention can be prepared by dispersing curdlan in water or the like by a conventionally known method, mixing the obtained dispersion with two or more types of emulsifiers and fats and oils, and heating the mixture to 80°C or higher.
例えば、カードランおよび２種類以上の乳化剤を高速撹拌機で分散させてカードランの分散液を調製し、その後に油脂を加え混合する方法があげられる。カードラン、２種類以上の乳化剤と油脂は、同時に添加しても良いし、順に添加しても良い。カードランの分散法としては、上記以外にアルカリ溶解法もあげられるが、高速撹拌法を用いると、硬さがしっかりとした油脂らしい食感の油脂含有ゲルを得ることができることから好ましい。 For example, a method can be used in which curdlan and two or more types of emulsifiers are dispersed in a high-speed stirrer to prepare a curdlan dispersion, and then the oil or fat is added and mixed. The curdlan, two or more types of emulsifiers, and the oil or fat may be added simultaneously or in order. In addition to the above, an alkali dissolution method can be used as a method for dispersing curdlan, but the high-speed stirring method is preferred because it can produce an oil-containing gel with a firm hardness and a texture reminiscent of oil or fat.
本発明の油脂含有ゲルの調製に用いるカードラン量は特に限定されるものではないが、本発明における油脂含有ゲル中で２～１０重量％となる量が好ましく、特に２～５重量％であると油脂含有ゲルが畜肉の脂身のようなしっかりとした硬さの食感となり好ましい。 The amount of curdlan used in preparing the oil-containing gel of the present invention is not particularly limited, but an amount that accounts for 2 to 10% by weight of the oil-containing gel of the present invention is preferable, and 2 to 5% by weight is particularly preferable because the oil-containing gel has a firm texture similar to that of fat in meat.
また、２種類以上の乳化剤の合計配合量は、特に限定されないが、例えば、上記油脂含有ゲル中０．０５～１．０重量％の範囲が好ましく、さらに０．２～０．８重量％の範囲であると油脂含有ゲルが畜肉の脂身のようなしっかりとした硬さの食感となり好ましい。 The total amount of two or more types of emulsifiers is not particularly limited, but is preferably in the range of 0.05 to 1.0% by weight in the oil-containing gel, and more preferably in the range of 0.2 to 0.8% by weight, since this gives the oil-containing gel a firm texture similar to that of fat in livestock meat.
２種類以上の乳化剤は、下記式により求められる混合ＨＬＢ（Ｈｙｄｒｏｐｈｉｌｉｃ－Ｌｉｐｏｐｈｉｌｉｃ　Ｂａｌａｎｃｅ）の値が、１０．００～１６．００の範囲であることが好ましく、さらに１２．００～１３．５０の範囲であることがより好ましい。
混合ＨＬＢ値は各成分のＨＬＢ値の加重平均により求めることができ、以下の式により、算出する。
　　　　混合ＨＬＢ＝Σ（ＨＬＢｘ×Ｗｘ）／ΣＷｘ
　　　　ＨＬＢｘは、乳化剤ＸのＨＬＢ値を示す。
　　　　Ｗｘは、ＨＬＢｘの値を有する乳化剤Ｘの重量（ｇ）を示す。 The two or more emulsifiers preferably have a mixed HLB (hydrophilic-lipophilic balance) value calculated by the following formula in the range of 10.00 to 16.00, and more preferably in the range of 12.00 to 13.50.
The mixed HLB value can be determined by taking a weighted average of the HLB values of the individual components, and is calculated according to the following formula:
Mixed HLB = Σ(HLBx × Wx)/ΣWx
HLBx indicates the HLB value of emulsifier X.
Wx denotes the weight (g) of emulsifier X having a value of HLBx.
油脂の量は、特に限定されるものではないが、カードラン１重量部に対して、油脂が１～２０重量部、より好ましくは３～５重量部となる量を用いると、得られる油脂含有ゲルは、より脂身らしい、油脂のにじみ出る食感となる。 The amount of fat or oil is not particularly limited, but if 1 to 20 parts by weight, more preferably 3 to 5 parts by weight, of fat or oil is used per 1 part by weight of curdlan, the resulting fat-containing gel will have a texture that is more like that of fatty meat, oozing with fat or oil.
本発明の油脂含有ゲルは、カードラン、２種類以上の乳化剤および油脂以外にも、油脂含有ゲルからの油脂が滲み出るという効果が阻害されない限り、その他の成分を含有してもよい。 The oil-containing gel of the present invention may contain other ingredients in addition to the curdlan, two or more types of emulsifiers, and oils and fats, as long as the effect of the oil-containing gel oozing out is not inhibited.
このようにして調製した油脂含有ゲルは、そのまま用いてもよいが、必要に応じて粉砕し、食品と混合または食品に該粉砕油脂含有ゲルをトッピングして用いてもよい。食品としては、油脂、とくに固形の脂身を用いる食品が好ましくあげられる。たとえば、ソーセージ、ハンバーグ、ミートポール、ギョーザ、シューマイ、ミンチカツ、コロッケ、肉マン、畜肉スープなどの畜肉加工食品やラーメンなどの具材、大豆やエンドウのタンパク質などを用い、動物性のタンパク質を用いずに製造された食肉・水産様の代替食品、豚骨スープや白湯またはそれらを模した植物性の乳化スープ等があげられる。
具体例としては、本発明の油脂含有ゲルを細かく砕いて、ラーメンの脂身を模したトッピングとして用いることがあげられる。 The fat-containing gel thus prepared may be used as it is, or may be crushed as necessary, mixed with food, or topped with the crushed fat-containing gel.Preferably, the food uses fats and oils, especially solid fats.For example, sausage, hamburger, meat pole, dumpling, shumai, minced meat cutlet, croquette, meat man, meat soup, and other processed meat foods, ingredients such as ramen, soybean or pea protein, and meat and fishery-like substitute foods manufactured without animal protein, pork bone soup, white water, or vegetable emulsified soups that imitate them.
As a specific example, the oil-containing gel of the present invention can be crushed into small pieces and used as a topping that imitates the fat of ramen.
本発明の油脂含有ゲルをこれらの食品に用いる場合の食品の製造方法は、該油脂含有ゲルを、本来使用される油脂の代替として使用するか、または該油脂に追加して使用すること以外は、該食品の通常の製造方法が用いられる。
本発明の油脂含有ゲルの使用量は、食品の種類や使用形態により適宜調整すればよい。本発明により製造した食肉加工品は低カロリーであり、また植物性油脂を使用し得る点において、従来の製品に比して優れている。
以下に実施例を挙げて本発明をさらに具体的に説明する。 When the oil-containing gel of the present invention is used in these foods, the method for producing the foods can be the usual method for producing the foods, except that the oil-containing gel is used as a replacement for the oil or fat that is originally used, or is used in addition to the oil or fat.
The amount of the oil-containing gel of the present invention to be used may be appropriately adjusted depending on the type of food and the form of use. The processed meat products produced by the present invention are superior to conventional products in that they are low in calories and can use vegetable oils and fats.
The present invention will be described in more detail below with reference to examples.
実施例１
　水６５．５質量部と粉末状カードラン（三菱商事ライフサイエンス社製。以下同じ。）３．５質量部、乳化剤２種デカグリセリンモノステアレート（ポエムＪ－００８１ＨＶ、理研ビタミン社製）０．３質量部、ショ糖ステアリン酸エステル（リョートーシュガーエステルＳ－１１７０、三菱ケミカル社製）０．２質量部（混合ＨＬＢ：１１．６）を加え、高速撹拌機で３分間混合して水分散液を得た。次に、その分散液に室温でホモジナイザーを用い、サラダ油３５．０質量部を滴下しながら乳化を行なった。得られた乳化物を減圧脱気後ケーシングチューブに充填し、蒸煮４０分間加熱し、油脂含有カードランゲルを得た。 Example 1
65.5 parts by mass of water, 3.5 parts by mass of powdered curdlan (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.; the same applies below), 0.3 parts by mass of emulsifier 2 decaglycerin monostearate (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.), and 0.2 parts by mass of sucrose stearate (Ryoto Sugar Ester S-1170, manufactured by Mitsubishi Chemical Co., Ltd.) (mixed HLB: 11.6) were added and mixed with a high-speed stirrer for 3 minutes to obtain an aqueous dispersion. Next, the dispersion was emulsified at room temperature using a homogenizer while dropping 35.0 parts by mass of salad oil. The obtained emulsion was degassed under reduced pressure, filled into a casing tube, and heated and steamed for 40 minutes to obtain an oil-containing curdlan gel.
実施例２
　実施例１のデカグリセリンモノステアレート（ポエムＪ－００８１ＨＶ、理研ビタミン社製）０．３質量部をショ糖ステアリン酸エステル（リョートーシュガーエステルＳ－１５７０、三菱ケミカル社製）０．２質量部（混合ＨＬＢ：１３．０）に置き換えること以外は実施例１と同様に行った。 Example 2
The same procedure as in Example 1 was repeated, except that 0.3 parts by mass of decaglycerin monostearate (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.) in Example 1 was replaced with 0.2 parts by mass of sucrose stearate (Ryoto Sugar Ester S-1570, manufactured by Mitsubishi Chemical Corporation) (mixed HLB: 13.0).
比較例１（コントロール）
　実施例１のデカグリセリンモノステアレート（ポエムＪ－００８１ＨＶ、理研ビタミン社製）０．３質量部、ショ糖ステアリン酸エステル（リョートーシュガーエステルＳ－１１７０、三菱ケミカル社製）０．２質量部をデカグリセリンモノステアレート（ポエムＪ－００８１ＨＶ、理研ビタミン社製）０．５質量部（混合ＨＬＢ：１２）のみに置き換えること以外は実施例１と同様に行った。 Comparative Example 1 (Control)
The same procedure as in Example 1 was repeated, except that 0.3 parts by mass of decaglycerin monostearate (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.) and 0.2 parts by mass of sucrose stearate (Ryoto Sugar Ester S-1170, manufactured by Mitsubishi Chemical Corporation) in Example 1 were replaced with only 0.5 parts by mass of decaglycerin monostearate (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.) (mixed HLB: 12).
得られた上記油脂含有カードランゲルについて、それぞれ官能評価した。 The oil-containing curdlan gels obtained above were subjected to sensory evaluation.
　官能評価は１２名の熟練したパネルにより行った。評価は、以下に示す評価項目（５段階評価）にて評価を行った。各パネルの評点の平均を図１に示す。
１０回程度噛んだ時に液体が出てきて油脂分がにじみ出たように（リリースしたように）感じる
　５点：とても出る
　４点：やや出る
　３点：少し出る
　２点：ほとんど出ない
　１点；出ない The sensory evaluation was carried out by 12 experienced panelists. The evaluation was carried out on the following evaluation items (5-point scale). The average scores of each panelist are shown in Figure 1.
After chewing about 10 times, liquid comes out and it feels like oil is oozing out (as if released). 5 points: A lot of liquid comes out. 4 points: A little bit comes out. 3 points: A little bit comes out. 2 points: Almost no liquid comes out. 1 point: No liquid comes out.
　図１では、２種類以上の乳化剤（グラフ中では「ポエム＋ＳＥ」（実施例１）、「ＳＥ２種」（実施例２）とそれぞれ表記）の使用の有無による評点について、ｔ検定を行った結果も記入している。
　図１に示されるとおり、乳化剤を２種類併用した油脂含有ゲルは、１種類の乳化剤（グラフ中では「コントロール」と表記）を使用した油脂含有ゲルと比較して明らかに噛んだ時に液体が出てきて油脂分がにじみ出たように感じられた。 FIG. 1 also shows the results of a t-test on the scores for the presence or absence of two or more types of emulsifiers (indicated in the graph as "Poem + SE" (Example 1) and "2 types of SE" (Example 2)).
As shown in FIG. 1, the oil-containing gel using two types of emulsifiers clearly gave the impression of liquid coming out and oil oozing out when chewed, compared to the oil-containing gel using one type of emulsifier (shown as "control" in the graph).
また、得られた上記油脂含有カードランゲルについて、圧縮することによる液体の滲出量（リリース量）を以下に示す測定法にて行った。
　（ａ）　直径１１０ｍｍ　の、ＪＩＳ　Ｐ３８０１に規定される１種のろ紙を３枚重ね、重量を測定し、該重量を測定前重量とする。
（ｂ）クリープメーターの試料台に（ａ）で使用した３枚のろ紙を置き、その上に直径３０ｍｍ、高さ２０ｍｍとなるように成形したゲルを設置する。
（ｃ）上記（ｂ）の工程で設置したゲルに対し、直径４０　ｍｍのプランジャーを装着したクリープメーターを用いて、速度１　ｍｍ／秒で歪率５０％となるように圧縮する。
（ｄ）試料台からろ紙を回収し、重量を測定し、該重量を圧縮後重量とする。
（ｅ）圧縮後重量と測定前重量の差分を算出し、ゲル体積を１４．１４ｃｍ３として、ゲル１ｃｍ３あたりの液体の重量を算出し、これをゲル１単位体積からの液体のリリース重量とする。
上記（ａ）～（ｅ）は１回の圧縮におけるリリース量の測定方法である。
（ｃ）の圧縮工程は複数回行ってもよく、その場合は、最後の圧縮終了後に圧縮後重量を測定し、これを上記（ｅ）工程での圧縮後重量としてリリース量の算出に用いる。
　図２に圧縮工程を５回行った結果を示した。ここでは便宜上、圧縮１回ごとにろ紙を資料台から回収して圧縮後重量を測定し、測定前重量との差分からリリース量を算出し、再び試料台に戻して次の圧縮を行うという操作を繰り返した結果である。 Furthermore, the amount of liquid exuded (released amount) by compression of the obtained oil-containing curdlan gel was measured by the following measurement method.
(a) Three sheets of a type 1 filter paper specified in JIS P3801 having a diameter of 110 mm are stacked and their weight is measured, and this weight is regarded as the weight before measurement.
(b) Place the three pieces of filter paper used in (a) on the sample stage of the creep meter, and place a gel molded to a diameter of 30 mm and a height of 20 mm on top of them.
(c) The gel placed in the above step (b) is compressed at a rate of 1 mm/sec to a strain rate of 50% using a creep meter equipped with a plunger having a diameter of 40 mm.
(d) The filter paper is removed from the sample stage and its weight is measured, and this weight is regarded as the post-compression weight.
(e) The difference between the weight after compression and the weight before measurement is calculated, and the gel volume is set to 14.14 cm3. The weight of liquid per 1 cm3 of gel is calculated, and this is regarded as the released weight of liquid from 1 unit volume of gel.
The above (a) to (e) are methods for measuring the amount of release in one compression.
The compression step (c) may be carried out multiple times. In that case, the weight after compression is measured after the completion of the final compression, and this is used as the weight after compression in the above step (e) for calculating the release amount.
The results of five compression cycles are shown in Figure 2. For convenience, the filter paper was removed from the sample stand after each compression, its weight was measured after compression, the release amount was calculated from the difference between the weight before and after measurement, and it was returned to the sample stand for the next compression.
　図２に示されるとおり、乳化剤を２種類併用した油脂含有ゲル（グラフ中では「ポエム＋ＳＥ」（実施例１）、「ＳＥ２種」（実施例２）とそれぞれ表記）は、１種類の乳化剤を使用した油脂含有ゲル（グラフ中では「コントロール」と表記）と比較して有意に液体の滲出量が多く、従来の油脂ゲルとは異なる物性のゲル食品であることが明らかとなった。 As shown in Figure 2, the oil-containing gels using two types of emulsifiers (represented in the graph as "Poem + SE" (Example 1) and "2 types of SE" (Example 2)) had a significantly higher amount of liquid seepage than the oil-containing gel using one type of emulsifier (represented in the graph as "Control"), making it clear that these are gel foods with different physical properties from conventional oil-containing gels.
比較例２
カードラン１５ｇに水３７５ｇを加え、家庭用ミキサーで２分間混合してカードラン分散液を得た。次に、その分散液に乳化剤（ショ糖脂肪酸エステル、ＨＬＢ＝１５、リョートーシュガーエステルＳ－１５７０、三菱ケミカル社製）１．５ｇ、ワキシーコーンスターチ３０ｇを加え混合し、室温でホモジナイザーを用い、なたね油１２５ｇを滴下しながら乳化を行った。得られた乳化物を減圧脱気後、ケーシングチューブに充填、蒸煮４０分間加熱し、油脂含有カードランゲルを得た。なお、本比較例２は、特開平４－２１０５８０に記載の油脂含有カードランゲルの製法を模したものである。
上記油脂含有カードランゲルについて、繰り返し圧縮することによる液体のリリース量を測定した。 Comparative Example 2
375g of water was added to 15g of curdlan, and the mixture was mixed for 2 minutes in a household mixer to obtain a curdlan dispersion. Next, 1.5g of an emulsifier (sucrose fatty acid ester, HLB=15, Ryoto Sugar Ester S-1570, manufactured by Mitsubishi Chemical Corporation) and 30g of waxy cornstarch were added to the dispersion and mixed, and emulsified at room temperature using a homogenizer while dropping 125g of rapeseed oil. The obtained emulsion was degassed under reduced pressure, filled into a casing tube, and heated by steaming for 40 minutes to obtain an oil-containing curdlan gel. Note that this Comparative Example 2 imitates the method for producing an oil-containing curdlan gel described in JP-A-4-210580.
The amount of liquid released by repeatedly compressing the above-mentioned oil-containing curdlan gel was measured.
　測定は、実施例１と同様に行った。結果を図３に示す。なお、結果には実施例１および２で得られた油脂ゲルの測定結果も併記した。 The measurements were carried out in the same manner as in Example 1. The results are shown in Figure 3. The results also include the measurement results of the oil and fat gels obtained in Examples 1 and 2.
　比較例２の油脂含有ゲルは、「均質でクリーミー、しみだしはほとんど感じない」とのコメントであり、実施例１および２で得られた油脂ゲル（グラフ中では「ポエム＋ＳＥ」（実施例１）、「ＳＥ２種」（実施例２）とそれぞれ表記）のような「しっかりとリリースを感じる」ものではなかった。また、比較例２の油脂含有ゲルは、圧縮３回目時点でゲルが破壊されたのに対し、実施例１および２の油脂含有カードランゲルは、圧縮５回目でもその形状を保持していた。 The oil-containing gel of Comparative Example 2 was commented to be "homogeneous and creamy, with almost no oozing," and did not "feel a firm release" like the oil-containing gels obtained in Examples 1 and 2 (represented in the graph as "Poem + SE" (Example 1) and "SE Type 2" (Example 2)). In addition, the oil-containing gel of Comparative Example 2 was destroyed after the third compression, whereas the oil-containing curdlan gels of Examples 1 and 2 maintained their shape even after the fifth compression.
実施例３
　実施例１のデカグリセリンモノステアレート（ポエムＪ－００８１ＨＶ、理研ビタミン社製）０．３質量部、ショ糖ステアリン酸エステル（リョートーシュガーエステルＳ－１１７０、三菱ケミカル社製）０．２質量部を表１に記載の乳化剤にそれぞれ置き換えること以外は実施例１と同様に行った（Ｔ－１～Ｔ－６）。
得られた油脂含有カードランゲルについて、繰り返し圧縮することによる液体のリリース量を測定した。 Example 3
The same procedure as in Example 1 was repeated except that 0.3 parts by mass of decaglycerin monostearate (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.) and 0.2 parts by mass of sucrose stearate (Ryoto Sugar Ester S-1170, manufactured by Mitsubishi Chemical Corporation) in Example 1 were replaced with the emulsifiers shown in Table 1 (T-1 to T-6).
The amount of liquid released from the obtained oil-containing curdlan gel by repeated compression was measured.
Figure JPOXMLDOC01-appb-T000001
  
Figure JPOXMLDOC01-appb-T000001
  
　測定は、実施例１と同様に行った。結果を図４に示す。なお、結果には比較例１（コントロール）の結果も併記した。 The measurements were carried out in the same manner as in Example 1. The results are shown in Figure 4. The results for Comparative Example 1 (control) are also shown.
　図４（グラフ中の（）内の値は混合ＨＬＢの値を示す。）に示されるとおり、混合ＨＬＢ値が、１０．６５～１４．６０の範囲でリリースを感じるリリース型油脂ゲルとなることを確認した。 As shown in Figure 4 (the values in parentheses in the graph indicate the mixed HLB values), it was confirmed that a release-type oil gel with a release sensation was formed when the mixed HLB value was in the range of 10.65 to 14.60.
実施例４
　実施例１の粉末状カードラン３．５質量部を６．０質量部に、サラダ油３５．０質量部を２５．０質量部にそれぞれ置き換えること以外は実施例１と同様に行った。繰り返し圧縮することによる液体のリリース量の測定結果を図５に示す（グラフ中では「ＣＵＤ６％油２５％」（実施例４）と表記）。なお、結果には実施例１で得られた油脂ゲルの測定結果も併記（グラフ中では「ＣＵＤ３．５％油３５％」（実施例１）と表記）した。 Example 4
The same procedure as in Example 1 was repeated except that the 3.5 parts by mass of the powdered curdlan in Example 1 was replaced by 6.0 parts by mass, and the 35.0 parts by mass of the salad oil was replaced by 25.0 parts by mass. The measurement results of the amount of liquid released by repeated compression are shown in Fig. 5 (in the graph, it is indicated as "CUD 6% oil 25%" (Example 4)). The results are also shown together with the measurement results of the oil gel obtained in Example 1 (in the graph, it is indicated as "CUD 3.5% oil 35%" (Example 1)).
　図５に示したとおり、実施例４でリリース量の多い油脂含有カードランゲルを調製できることが確認できた。 As shown in Figure 5, it was confirmed that a curdlan gel containing oils and fats with a large release amount could be prepared in Example 4.
本発明の油脂含有ゲルは、噛み締めた際に液体がにじみ出るような食感を有する。このような新たな物性を有する本発明の油脂含有ゲルは、従来の油脂含有ゲルに比べ、より食品中の油脂の濃厚さに寄与することができるとともに、食品中の油脂の減量に寄与することが期待できる。
 
  The oil-containing gel of the present invention has a texture in which liquid oozes out when biting down. The oil-containing gel of the present invention having such new physical properties can contribute to the richness of the oil in food more than conventional oil-containing gels, and is expected to contribute to the reduction of the amount of oil in food.

Claims (5)

  1. カードラン、油脂および２種類以上の乳化剤を含む、油脂含有ゲル。 An oil-containing gel containing curdlan, oils and fats, and two or more types of emulsifiers.
  2. 以下の（ａ）～（ｅ）からなる方法により測定される、単位体積（１ｃｍ３）からの液体のリリース重量が０．０２ｇ以上である、請求項１記載の油脂含有ゲル。
    （ａ）　直径１１０ｍｍ　の、ＪＩＳ　Ｐ　３８０１に規定される１種のろ紙を３枚重ね、重量を測定し、該重量を測定前重量とする。
    （ｂ）クリープメーターの試料台に（ａ）で使用した３枚のろ紙を置き、その上に直径３０ｍｍ、高さ２０ｍｍとなるように成形したゲルを設置する。
    （ｃ）上記（ｂ）の工程で設置したゲルに対し、直径４０　ｍｍのプランジャーを装着したクリープメーターを用いて、速度１　ｍｍ／秒で歪率５０％となるように圧縮する。
    （ｄ）上記（ｃ）での圧縮を３回行った後、試料台からろ紙を回収し、重量を測定し、該重量を圧縮後重量とする。
    （ｅ）圧縮後重量と測定前重量の差分を算出し、ゲル体積を１４．１４ｃｍ３として、ゲル１ｃｍ３あたりの液体の重量を算出し、これをゲル１単位体積からの液体のリリース重量とする。     2. The oil-containing gel according to claim 1, wherein the weight of liquid released from a unit volume (1 cm3) is 0.02 g or more, as measured by the following methods (a) to (e):
    (a) Three sheets of a type 1 filter paper specified in JIS P 3801 having a diameter of 110 mm are stacked and their weight is measured, and this weight is regarded as the weight before measurement.
    (b) Place the three pieces of filter paper used in (a) on the sample stage of the creep meter, and place a gel molded to a diameter of 30 mm and a height of 20 mm on top of them.
    (c) The gel placed in the above step (b) is compressed at a rate of 1 mm/sec to a strain rate of 50% using a creep meter equipped with a plunger having a diameter of 40 mm.
    (d) After the compression in (c) above is repeated three times, the filter paper is removed from the sample stage and its weight is measured. This weight is regarded as the weight after compression.
    (e) The difference between the weight after compression and the weight before measurement is calculated, and the gel volume is set to 14.14 cm3. The weight of liquid per 1 cm3 of gel is calculated, and this is regarded as the released weight of liquid from 1 unit volume of gel.
  3. 　カードランの含有量が、油脂含有ゲルの２～１０％である、請求項１または２に記載の油脂含有ゲル。 The oil-containing gel according to claim 1 or 2, wherein the content of curdlan in the oil-containing gel is 2 to 10%.
  4. 　２種類以上の乳化剤の混合ＨＬＢの値が、１０．００～１６．００の範囲である請求項１～３に記載の油脂含有ゲル。 The oil-containing gel according to claims 1 to 3, wherein the combined HLB value of the two or more emulsifiers is in the range of 10.00 to 16.00.
  5. 　カードランおよび２種類以上の乳化剤を高速撹拌機で混合してカードラン分散液を調製する工程、該カードラン分散液に油脂を含有させる工程、および該分散液を、ハイセットゲルを形成する条件で加熱凝固させる工程を有する、油脂含有ゲルの製造方法。
     
          The method for producing an oil-containing gel comprises the steps of: mixing curdlan and two or more kinds of emulsifiers in a high-speed stirrer to prepare a curdlan dispersion; incorporating an oil into the curdlan dispersion; and heating and solidifying the dispersion under conditions for forming a high-set gel.
PCT/JP2023/039783 2022-11-02 2023-11-02 Fat-containing gel WO2024096136A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2022-175923 2022-11-02
JP2022175923 2022-11-02

Publications (1)

Publication Number Publication Date
WO2024096136A1 true WO2024096136A1 (en) 2024-05-10

Family

ID=90930825

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2023/039783 WO2024096136A1 (en) 2022-11-02 2023-11-02 Fat-containing gel

Country Status (1)

Country Link
WO (1) WO2024096136A1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04131067A (en) * 1990-09-20 1992-05-01 Snow Brand Milk Prod Co Ltd Fat substitute for meat food
JPH04210580A (en) * 1990-12-14 1992-07-31 Takeda Chem Ind Ltd Processed meat product
JP2002253143A (en) * 2000-12-27 2002-09-10 Japan Organo Co Ltd Method for producing particulate emulsified gel containing oil and fat, particulate emulsified gel and oil and fat substitute
JP2009183194A (en) * 2008-02-05 2009-08-20 Nof Corp Heat cooked-type meat processed food composition
WO2021100766A1 (en) * 2019-11-18 2021-05-27 三菱商事ライフサイエンス株式会社 Molded-food processing composition

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04131067A (en) * 1990-09-20 1992-05-01 Snow Brand Milk Prod Co Ltd Fat substitute for meat food
JPH04210580A (en) * 1990-12-14 1992-07-31 Takeda Chem Ind Ltd Processed meat product
JP2002253143A (en) * 2000-12-27 2002-09-10 Japan Organo Co Ltd Method for producing particulate emulsified gel containing oil and fat, particulate emulsified gel and oil and fat substitute
JP2009183194A (en) * 2008-02-05 2009-08-20 Nof Corp Heat cooked-type meat processed food composition
WO2021100766A1 (en) * 2019-11-18 2021-05-27 三菱商事ライフサイエンス株式会社 Molded-food processing composition

Similar Documents

Publication Publication Date Title
EP3045053B1 (en) Food composition for patients having mastication and swallowing difficulties
JP6694312B2 (en) Water-in-oil type emulsified fat composition for filling
JP2014113123A (en) Oil-in-water type foaming emulsion and whipped cream
JP2018046788A (en) Dha and/or epa highly containing gummy composition
US6165534A (en) Food compositions
JP2008061621A (en) Water-in-oil type emulsified composition
JPH09197A (en) Sesame-containing liquid seasoning
WO2024096136A1 (en) Fat-containing gel
JP2021078395A (en) Method for enhancing oil and fat feeling
JP4439330B2 (en) Water-soluble oil preparation, its production method and use
WO2024096135A1 (en) Oil- and fat-containing gel
JP7186558B2 (en) meat tenderizer
JP2022056235A (en) Oil-in-water type emulsified oil and fat composition, and plant raw material-containing substitutional meat processed food
EP2043457B1 (en) Amylase-induced sensory effect of low fat emulsions comprising hydrophobized starch as emulsifier
JP2005087070A (en) Water-in-oil emulsified oil and fat composition for meat processing
JP2011004688A (en) Emulsified sauce
JP3526881B2 (en) Flavor improver
JP2015216919A (en) Solid fat-like composition and production method thereof
JP2021023159A (en) Processed meat/fish meat food quality improver
JP3756104B2 (en) Method for producing finely divided emulsified gel containing oil
JP7362960B1 (en) Meat-like food with loosened fibers and method for producing the same
JP7488973B1 (en) Animal oil feel-imparting agent
JP2755957B2 (en) Spice oil emulsified seasoning and method for producing the same
JP6970764B2 (en) Manufacturing method of freeze-dried oil and fat food
JP2024019368A (en) Method for producing plant-based raw fish-like food and raw liver-like food

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 23885890

Country of ref document: EP

Kind code of ref document: A1