JP6496501B2 - Gel food and gel food filling - Google Patents

Description

  The present invention relates to a gel food and a gel food filling.

  Conventionally, gelled foods such as pudding (so-called “gel pudding”) and jelly obtained by gelling a raw material liquid in which raw materials such as dairy products and eggs are mixed with a gelling agent are generally distributed in a chilled temperature range. In order to improve storage stability, it may be required to distribute and store in a frozen state after freezing. In such a case, the frozen gel food is melted before being used for eating.

  However, when the gel food is frozen, the tertiary structure of the gelling agent is destroyed by the ice crystals that are generated, so when the frozen gel food is thawed, the water retained in the gel food is dehydrated. And there was a problem that the texture became worse. Accordingly, various gel foods that suppress water separation when thawed after freezing have been proposed (see, for example, Patent Documents 1 and 2).

  The gel food described in Patent Document 1 contains curdlan and cellulose and / or a cellulose derivative, and can suppress water separation when melted after freezing. Moreover, the gel-like foodstuff of patent document 2 contains a cellulose and processed starch, and when it melt | dissolves after freezing, it can suppress separating water.

  However, gelled foods containing curdlan and processed starch can suppress water separation when melted after freezing, but have a problem that the texture as gelled foods is not good.

JP 2007-319048 A JP 2012-235737 A

  Accordingly, the present invention provides a gel food and a gel food filling that can suppress water separation when melted after freezing, and have a good texture, focusing on the above problems. With the goal.

  The gel food of the present invention is characterized by containing carrageenan and / or locust bean gum and cellulose and / or a cellulose derivative.

  The gel food of the present invention contains carrageenan and / or locust bean gum and a cellulose derivative, and the cellulose derivative is methylcellulose, hydroxypropylmethylcellulose and / or carboxymethylcellulose.

  The gel food of the present invention contains carrageenan and / or locust bean gum and cellulose, and the content ratio of the cellulose relative to the total mass is 0.1% by mass to 3.0% by mass. To do.

  The gel food of the present invention contains carrageenan and / or locust bean gum and methyl cellulose as a cellulose derivative, and the content ratio of the methyl cellulose relative to the total mass is 0.01% by mass to 1.0% by mass. It is characterized by that.

  The gel food of the present invention contains carrageenan and / or locust bean gum and hydroxypropyl methylcellulose which is a cellulose derivative, and the content ratio of the hydroxypropyl methylcellulose relative to the total mass is 0.01% by mass to 1.0%. It is characterized by mass%.

  The gel food of the present invention contains carrageenan and / or locust bean gum and carboxymethyl cellulose which is a cellulose derivative, and the content ratio of the carboxymethyl cellulose to the total mass is 0.01% by mass to 1.0% by mass. It is characterized by being.

  The gel-like food filling of the present invention is a gel-like food filling obtained by filling any one of the above-described gel-like foods into the inner surface of a container having an opening, and the container covers the inner surface. An air hole can be formed in the wall portion to be formed from the outside.

  According to the gel food of the present invention, since it contains carrageenan and / or locust bean gum and cellulose and / or a cellulose derivative, it is possible to suppress water separation when melted after freezing, and A gel-like food with a good feeling can be provided.

  According to the gel food filling of the present invention, since the gel food of the present invention is filled, gelled food that can suppress water separation when melted after freezing and has a good texture. A filling can be provided. In addition, since the gel food of the present invention is filled in the container configured to be able to form air holes from the outside in the wall portion constituting the inner surface, by forming the air holes in the container, When air enters between the inner surface and the gel food to release the close contact state, the gel food can be easily taken out from the container.

  The present invention can be applied to gel pudding, jelly, bavaroa, sesame tofu and other gel foods.

  The gel food of the present invention is characterized by containing carrageenan and / or locust bean gum and cellulose and / or a cellulose derivative. Carrageenan and locust bean gum may be used in combination, or may be used alone. Moreover, cellulose and a cellulose derivative may be used together, each may be used independently, and multiple types of cellulose derivatives may be used together.

  The carrageenan in the present invention is generally a polysaccharide extracted from red algae, and galactose is an α-1,4 glycoside bond and a β-1,3 glycoside bond. A sulfate group is introduced into a part of the hydroxyl group of galactose constituting carrageenan.

  The locust bean gum in the present invention is a polysaccharide extracted from the seeds of legumes, and is a galactomannan in which galactose is bonded to the main chain in which mannose is β-1,4 glycosidic bonded.

  Since the gel food of the present invention contains carrageenan and / or locust bean gum, a good texture can be obtained. Moreover, by using carrageenan and locust bean gum in combination, a better texture can be obtained as a gel food.

  The cellulose in the present invention is a polysaccharide polymerized in a straight chain by β-glucose bonding with β-glycoside.

  The cellulose derivative in the present invention refers to a compound in which a part of cellulose is chemically modified. Examples of the cellulose derivative that can be used in the present invention include methyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, and the like, and it is preferable to use methyl cellulose, hydroxypropyl methyl cellulose, and / or carboxymethyl cellulose.

The methyl cellulose in the present invention is one in which at least a part of the hydroxyl group (—OH) of β-gulose constituting cellulose is substituted with a methoxy group (—OCH ₃ ).

In the hydroxypropylmethylcellulose of the present invention, at least a part of the hydroxyl group (-OH) of β-glucose constituting cellulose is substituted with a methoxy group (-OCH ₃ ) or a 2-hydroxypropoxy group (-OCH ₂ CHOHCH ₃ ). Is.

The carboxymethyl cellulose in the present invention is a carboxymethyl group (—CH ₂ COOH) ether-bonded to at least a part of the hydroxyl group (—OH) of β-gulose constituting the cellulose.

  The content ratio of cellulose in the total mass of the gel food can be 0.1% by mass to 3.0% by mass, preferably 0.1% by mass to 1.5% by mass, and more preferably 0%. .25% by mass to 1.2% by mass.

  The content ratio of methylcellulose in the total mass of the gel food can be 0.01% by mass to 1.0% by mass, preferably 0.04% by mass to 0.6% by mass, and more preferably 0%. 0.04% by mass to 0.4% by mass, and more preferably 0.08% by mass to 0.4% by mass.

  The content ratio of hydroxypropylmethylcellulose in the total mass of the gel food can be 0.01% by mass to 1.0% by mass, preferably 0.08% by mass to 0.6% by mass, and more preferably. Is 0.15 mass% to 0.4 mass%, more preferably 0.25 mass% to 0.4 mass%.

  The content ratio of carboxymethyl cellulose in the total mass of the gel food can be 0.01% by mass to 1.0% by mass, preferably 0.08% by mass to 0.6% by mass, more preferably It is 0.15 mass%-0.4 mass%.

  When the addition ratio of cellulose and cellulose derivative is less than the preferred range, the effect of suppressing water separation when the gelled food is thawed after freezing is reduced. Moreover, when there are more addition ratios of a cellulose and a cellulose derivative than the preferable range, while the food texture of a gel-like food becomes remarkably bad, it becomes expensive. Moreover, the reason why the preferred ranges are different for each of cellulose, methylcellulose, hydroxypropylmethylcellulose, and carboxymethylcellulose is that the effect on water separation inhibition and the influence on the texture are different.

  In addition to carrageenan, locust bean gum, cellulose, and cellulose derivatives, materials that are generally used as raw materials for gel foods can be used as the raw materials for the gel food of the present invention. For example, eggs, processed eggs, fruits, vegetables, fruit juices, vegetable juices, apricot frost, etc. Milk and dairy products such as whole milk powder, sweetened powdered milk, skim milk powder, sugars and / or sweeteners such as sugar and syrup, oils and fats such as vegetable oils, flavorings, coloring agents, additives such as emulsifier, gelatin, agar Other raw materials can be used. In addition, gelling agents such as thickening polysaccharides such as guar gum and pectin, which are generally used for gelled foods, can be used in combination. In addition, the gel food of the present invention may be subjected to a so-called topping in which fresh cream, caramel, fruit or the like is placed on the upper, lower, or inside of the gel food.

  The gel-like food of the present invention may be provided by being filled in close contact with the inner surface of a container that has an opening and is capable of forming air holes from the outside in the wall. As such a container, for example, it has an opening on the upper side and a columnar projection extending vertically outward from the outer surface of the bottom wall, and the projection is broken off from a portion continuous with the outer surface of the bottom wall. Therefore, it is possible to use one configured so that a hole is formed in the bottom wall. When eating, the bottom wall is turned up and the opening is turned down, and then the protrusion is broken to form an air hole in the bottom wall. Thereby, air enters between the inner surface of the bottom wall of the container and the gel-like food, the adhesion state is released, and the gel-like food can be taken out of the container by dropping from the opening according to gravity. it can.

  By providing the gel food in a state filled in such a container, the gel food can be easily taken out from the opening of the container when eating the gel food. Also, by filling and providing such a container, when the frozen gel food is melted and used for eating, only the portion close to the outer peripheral surface in contact with the inner surface of the container is melted to open the opening of the container It is possible to take out the food and improve convenience when eating.

  Next, an example is demonstrated about the manufacturing method of the gel-like foodstuff of this invention. In addition, the following method can change a procedure and a process suitably according to the kind etc. of the raw material to be used or the gelatinous food to manufacture.

  First, the raw materials are sufficiently mixed and dissolved, and then heat sterilized. The temperature at the time of heat sterilization can be about 90 degreeC, for example. After the heat-sterilized raw material liquid is cooled to a temperature at which the gelling agent does not gel (for example, 60 ° C.), it is homogenized by a homogenizer or the like and filled into a container. Furthermore, gelled food is obtained by cooling to the temperature (for example, 5 degreeC or 10 degreeC) which gelatinizes a raw material liquid, and making it gel. Furthermore, the gel food is frozen at, for example, -18 ° C. After freezing, the preservability of the gel food can be improved by preserving the gel food in the frozen state.

  Next, the eating method of the frozen gelatinous food of this invention is demonstrated. The frozen gel-like food is melted until it is suitable for eating and then used for eating. As a melting method, for example, a method of placing in a refrigeration temperature zone of about 0 to 10 ° C. or a room temperature temperature zone of about 10 to 20 ° C. and melting to an appropriate state, a method of melting with a microwave oven, or the like can be used. The melting temperature and the melting time can be appropriately changed depending on the size of the gel food. Moreover, the melted gel food may be further heated or cooled until it reaches a temperature suitable for eating, and may be used for eating.

  According to the gel food of the present invention, since it contains carrageenan and / or locust bean gum and cellulose and / or a cellulose derivative, it is possible to suppress water separation when melted after freezing, and A gel-like food with a good feeling can be provided.

  Moreover, in gelled food containing carrageenan and / or locust bean gum and a cellulose derivative, water separation can be further suppressed by using methylcellulose, hydroxypropylmethylcellulose and / or carboxymethylcellulose as the cellulose derivative. it can.

  In addition, the best configuration, method and the like for carrying out the present invention have been disclosed in the above description, but the present invention is not limited to this. That is, the present invention has been described mainly with respect to specific embodiments, but without departing from the scope of the technical idea and object of the present invention, the shape, material, quantity, In other detailed configurations, various modifications can be made by those skilled in the art.

  Therefore, the description limiting the shape, material, etc. disclosed above is an example for easy understanding of the present invention, and does not limit the present invention. The description by the name of the member which remove | excluded the limitation of one part or all of such is included in this invention.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to the following examples.

Example 1
In this example, a jelly obtained by gelling a raw material solution with a gelling agent (hereinafter referred to as “milk jelly”) is exemplified as a gel food.

<Manufacture of milk jelly>
The following were used as raw materials, and the balance was water. Moreover, the ratio of the raw material has shown the mass ratio.
-Sweetened condensed milk (Snow Brand Megmilk Co., Ltd.) 12.00%
・ Skim milk powder (Yotsuba Dairy Co., Ltd.)
・ Sugar (Beat Granulated Sugar HA, Nippon Sugar Sugar Co., Ltd.) 8.50%
・ Vegetable oil (hardened coconut oil, Fuji Oil Co., Ltd.) 5.00%
・ Emulsifier (Emulsy MS, Riken Vitamin Co., Ltd.) 0.10%
・ Perfume (Vanilla flavor, Takasago International Corporation) 0.20%
・ Locust bean gum (Bistop D-2050, Saneigen FFI Co., Ltd.) 0.24%
・ Carrageenan (Carrageenin CSL-2, Saneigen FFI Co., Ltd.) 0.08%
・ Methylcellulose (Metroise MCE-4000, Shin-Etsu Chemical Co., Ltd.) 0.05%

  First, the above raw materials were sufficiently mixed and dissolved, and then sterilized by heating at 88 ° C. for 5 minutes. After the sterilized raw material liquid was cooled to 60 ° C., it was homogenized by a homogenizer (L-100, Sanwa Kikai Co., Ltd.), and 70 ml was filled in the container. Milk jelly 1 was obtained by cooling to 5 degreeC and gelatinizing what was filled.

(Examples 2 to 5)
In the process of Example 1, all operations were the same as in Example 1 except that the blending ratio of methylcellulose was changed to 0.10%, 0.20%, 0.30%, and 0.50%. 2 to 5 were obtained. In Table 1, blending methylcellulose was described as “blending methylcellulose”.

(Examples 6 to 9)
In the process of Example 1, hydroxypropyl methylcellulose (Metroise SFE-4000, Shin-Etsu Chemical Co., Ltd.) was used instead of methylcellulose, and the blending ratio was 0.10%, 0.20%, 0.30%, 0.50. Except having been set to%, the same operation as in Example 1 was performed to obtain gel puddings 6 to 9. In Table 1, the fact that hydroxypropyl methylcellulose was blended instead of methylcellulose was described as “blended hydroxypropylmethylcellulose”.

(Examples 10 to 13)
In the step of Example 1, cellulose (Ceolus SC-900, Asahi Kasei Chemicals Corporation) was used instead of methylcellulose, and the blending ratio was 0.20%, 0.30%, 0.50%, 1.00%. Except for this, the same operations as in Example 1 were carried out to obtain milk jelly 10-13. In Table 1, “mixing cellulose” was described as blending cellulose instead of methylcellulose.

(Examples 14 to 17)
In the step of Example 1, sodium carboxymethylcellulose (Serogen F-930A, Daiichi Kogyo Seiyaku Co., Ltd.) was used as carboxymethylcellulose instead of methylcellulose, and the blending ratio was 0.10%, 0.20%, 0.30%. Except for setting to 0.50%, all operations were performed in the same manner as in Example 1 to obtain milk jelly 14-17. In Table 1, the fact that carboxymethylcellulose was blended instead of methylcellulose was described as “blended carboxymethylcellulose”.

(Comparative Example 1)
Milk jelly 18 was obtained in the same manner as in Example 1 except that methylcellulose was not blended in the process of Example 1. In Table 1, “no blending” was described as not blending methylcellulose.

<Freezing and thawing of milk jelly>
Milk jelly 1-18 was frozen in a freezer at −18 ° C. or lower to obtain frozen milk jelly 1-18. Furthermore, frozen milk jelly 1-18 was thawed in a refrigerator set at 10 ° C. for 5 hours and then subjected to the following evaluation.

<Evaluation of water separation>
The freeze-thawed milk jelly 1-18 was taken out from the container to the dish, and the degree of the amount of liquid that had oozed around the milk jelly 1-18 was determined as the degree of water separation, and visually discriminated. In other words, water separation occurred as the amount of the exuded liquid increased. The evaluation was performed in four stages: no water separation (◎), almost no water separation (◯), slight water separation (Δ), and water separation (x). The results are as shown in Table 1.

<Food texture evaluation>
Freeze-thawed milk jelly 1-18 was subjected to eating, and the texture was evaluated by sensory evaluation. A milk jelly that does not contain cellulose and cellulose derivatives and is not frozen and thawed (that is, a milk jelly that has been manufactured and then stored in a refrigerated state for evaluation, hereinafter referred to as “chilled product”) The texture was determined to be a “good mouthfeel” and the difference in texture between chilled products and milk jelly 1-18 was determined. Evaluation is as good as a chilled mouthfeel (○), slightly harder compared to chilled products (△), compared to chilled products The test was carried out in three stages (x), which is a fairly soft texture. The results are as shown in Table 1.

  Milk jelly 1 blended with methylcellulose was melted after freezing, and there was almost no water separation. Milk jelly 2 to 5 had no water separation. The milk jelly 1 to 4 had a good texture comparable to that of the chilled product, and the milk jelly 5 had a slightly hard texture compared to the chilled product.

Mirukuzeri 6 blended with hydroxypropyl methyl cellulose in those after thawing frozen state in which slight syneresis occurs, Mirukuzeri 7 syneresis substantially no state, Mirukuzeri 8,9 syneresis was state no. In terms of texture, milk jelly 6, 7, and 8 had a good texture that was as good as a chilled product, and milk jelly 9 had a slightly hard texture compared to a chilled product. .

  The milk jelly 10 containing cellulose was melted after freezing, and the water jelly was slightly removed, and the milk jelly 11, 12, and 13 were almost free of water. Further, in terms of texture, milk jelly 10, 11, 12, and 13 had a good texture that was as good as a chilled product.

  Milk jelly 14 blended with carboxymethyl cellulose was frozen and thawed, with slight water separation, milk jelly 15 and 16 with almost no water separation, and milk jelly 17 with no water separation. Also, in terms of texture, milk jelly 14, 15, 16 were as good as a chilled product, and the mouthfeel was milky, and milk jelly 17 was a slightly hard texture compared to chilled products. .

Methylcellulose, hydroxypropyl methyl cellulose, cellulose, Mirukuzeri 18 of Comparative Example 1 was not blended any of carboxymethylcellulose, in which melted after freezing, it was in a state in which syneresis occurs. Further, in terms of texture, the milk jelly 18 had a good texture that was as good as a chilled product.

<Consideration of results>
From the above evaluation results, in Examples 1 to 17 which are exemplary embodiments of the present invention, it was possible to suppress the water separation when melted after freezing and to produce a milk jelly having a good texture.

Claims (2)

Containing carrageenan and / or locust bean gum, methylcellulose and / or hydroxypropylmethylcellulose ,
Gel content, characterized in that the content ratio of the methylcellulose with respect to the total mass is 0.05 mass% to 0.30 mass%, and the content ratio of hydroxypropylmethylcellulose is 0.20 mass% to 0.30 mass%. Frozen food. The gel-like frozen food according to claim 1, wherein the gel-like frozen food is formed by closely filling the inner surface of a container having an opening,
The said container is comprised so that an air hole can be formed from the outer side in the wall part which comprises the said inner surface, The gel-like foodstuff filling characterized by the above-mentioned.