JPH09131166A - Food having pulp texture and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food free from spinnability, smooth in palatability and having pulp texture and thick feeling. SOLUTION: This food is produced by heating a food material, which contains 0.1-1 pt.wt. of low-telly-strength agar and about 0.1-1 pt.wt. of heat coagulable β-1,3-glucan (e.g. curdlan) based on 100 pts.wt. of the objective food having pulp texture, up to about 90 deg.C or higher under stirring and subsequently cooled down to about 40 deg.C or lower.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food product having a pulpy texture and a method for producing the same.

[0002]

2. Description of the Related Art Recently, in jellies, dressings, sauces, etc. to be drunk, a texture different from the conventional one such as a pulpy texture, and a rich texture associated with a reduction in fat have been demanded. On the other hand, gums and the like have been conventionally studied for foods having a pulp texture, but it is difficult to meet such demands.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a food product having a pulp texture, which has been desired to be developed as described above.

[0004]

The present inventors have completed the present invention as a result of intensive studies to obtain a food having a pulp texture. That is, the present invention is obtained by heating a food material containing low jelly strength agar and heat-coagulable β-1,3-glucan to about 90 ° C. or higher with stirring and then cooling to about 40 ° C. or lower. It is intended to provide a food having a pulp texture that can be obtained. The present invention also heats a food material containing low jelly strength agar and heat-coagulable β-1,3-glucan to about 90 ° C or higher under stirring,
Then, it also provides a method for producing a food product having a pulpy texture, which is characterized by cooling to about 40 ° C. or lower.

The foodstuffs having a pulpy texture of the present invention can be jellies (eg, drink jelly, etc.), dressings, sauces, soups, sauces, jams, etc., and have no spinnability, It has excellent properties such as a dry texture and a pulpy texture and rich texture.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The heat-coagulable β-1,3-glucan used in the present invention is composed of D-glucose as a constituent saccharide and β-1,3-glucoside bond, and has heat-coagulability. It is a saccharide and its origin is not particularly limited, such as microorganisms, animals or plants. Examples include curdlan, paramylon, pakiman, etc.
Food Industry (Vol. 20, pages 49-57).

Curdlan is a β produced by microorganisms.
It is a heat-coagulable polysaccharide mainly comprising a -1,3-glucoside bond. Examples of the polysaccharide include those produced by microorganisms of the genus Alcaligenes or the genus Agrobacterium. Specifically, Alkaligenes
Polysaccharides produced by Fecalis barr Myxogenes strain 10C3K [Agricultural Biological C
hemistry), 30: 196 (1966)], Alcaligenes faecalis barr myxogenes strain 1
A polysaccharide produced by the 0C3K mutant strain NTK-u (IFO 13140) (Japanese Patent Publication No. 48-32673),
Agrobacterium radiobactor (IFO 131
27) and its mutant U-19 (IFO 1312)
Polysaccharide produced by 6) (Japanese Patent Publication No. 48-32674)
No.) etc. can be used.

Paramylon is a polysaccharide produced by microorganisms. For example, it is produced by a microorganism of the genus Euglena, and specifically, Euglena gracilis
Klebs (Euglena gracilis Klebs) NIES-4
7. Euglena gracilis krebs NIES-48
Or Euglena gracilis var.bac
illaris pringsheim) NIES-49 produced polysaccharides. These strains are publicly known strains stored in the Global Human Environment Forum. In the present invention, a polysaccharide having heat coagulability may be used. For example, after dissolving the above-mentioned polysaccharide with an alkali, removing impurities, adjusting the pH to 10 or less, and precipitating it is used.

[0009] Pakiman is Poria cocas
cas) is a glucan. Of these, curdlan is preferred.

The low jelly strength agar used in the present invention is an agar obtained by reducing the gelling power of agar, and examples thereof include Ultra agar (manufactured by Ina Food Industry Co., Ltd.). The amount of the low jelly strength agar and the heat-coagulable β-1,3-glucan is about 0.1 to 1 part by weight and 0.1 to 1 part by weight, respectively, with respect to 100 parts by weight of the food having a pulp texture. Are about 0.3 to 0.7 parts by weight and 0.1 to
0.5 parts by weight. In the present invention, in addition to the low jelly strength agar and the heat-coagulable β-1,3-glucan, various auxiliary raw materials may be used in combination.

As the auxiliary materials, for example, soy sauce, salt, sugar, sake (eg, wine), nucleic acid-based seasoning (eg, 5'-ribonucleotide disodium, 5'-disodium inosinate, 5 ') -Disodium guanylate, etc.), amino acid-based seasonings (eg, sodium L-glutamate, glycine, etc.), sugars or sugar alcohols (eg, glucose, fructose, sucrose, isomerized sugar, maltose, lactose, various starch decomposition products) Etc.), organic acids and salts thereof (eg, acetic acid, citric acid and their sodium, potassium, calcium salts, etc.), protein hydrolysates (eg, animal protein hydrolysates, plant protein hydrolysates, etc.), extracts And seasonings such as fermented seasonings, spices, spices, crushed vegetables or fruits (eg, fruit juice, ketchup, etc.), whole eggs (eg, egg yolk, etc.), etc. Two or more are appropriately selected and used. The usage fee of the auxiliary raw material is appropriately selected according to the intended product.

The food having the pulp texture of the present invention is a food material containing low jelly strength agar and heat-coagulable β-1,3-glucan under stirring, at about 90 ° C or higher, preferably 95-100 ° C. It is obtained by heating the mixture to about 40 ° C or lower, preferably 0 to 20 ° C.
The heat-coagulable β-1,3-glucan may be used in advance as an aqueous dispersion. For example, an aqueous dispersion of curdlan is prepared as follows.

Water is added to the curdlan and mixed using a high speed stirrer such as a homogenizer or a cutter mixer until a viscous liquid is obtained. Water is added to the curdlan and the homogenized dispersion liquid is heated using a high speed stirrer such as a homogenizer or a cutter mixer, and the dispersion liquid is heated to about 50 to 70 ° C, and then cooled to 40 ° C or less. Curdlan is dispersed in water at room temperature, hot water is added to this to instantly adjust the temperature to about 50 to 70 ° C., and then cooled to 40 ° C. or lower. The aqueous dispersion of curdlan prepared by any one of the above methods (1) to (2) is then preferably made into a paste.

Pasting can be carried out by mechanically applying a shearing force, a pressure or the like. For example, a method using a mixer having a high-speed rotating blade is adopted, but the method is not particularly limited thereto. Aqueous dispersion of heat-coagulable β-1,3-glucan prepared as described above,
You may hold | maintain under reduced pressure and deaerate as needed. The heating method, stirring method, and cooling method are not particularly limited, and may be any ordinary method.

The food having a pulp texture obtained by the method of the present invention has excellent properties such as no spinnability, a dry texture, a pulp texture and a thick texture. The food having a pulp texture of the present invention includes jellies (eg,
Drinking jelly, etc.), dressings, sauces, soups, sauces, jams and the like.

[0016]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. In addition, the percentage (%) used in the following examples shows a weight percentage (%). In this example, the curdlan is Alcaligenes faecalis
Variant NTK- of Burr Myxogenes strain 10C3K
It was produced by u (IFO 13140), and was used after being collected and purified from the culture and then pulverized.

Example 1 100 g of water contained 2 g of anhydrous citric acid and 0.1 g of sodium citrate.
3 g, dl-malic acid 0.2 g was dissolved, and further, glucose dextrose fructose liquid sugar 100 g, 1/5 concentrated orange juice (turbidity type) 20 g, β-carotene 1% CWS (Nippon Roche Co., Ltd.) 0.1 g were added. After mixing, this fruit juice solution was heated and kept at 80 ° C. (referred to as liquid A). Next, water 820
4 g of Ultra Agar AX-100 (Ina Food Industry Co., Ltd.) and 4 g of curdlan are added to g, and the mixture is heated with gentle stirring, boiled for 5 minutes and then the heating is stopped to lower the liquid temperature to 80 ° C., then liquid A And 1.7 g of orange flavor were added and mixed. This was promptly filled in a container and cooled.
The obtained orange beverage had no spinnability, and had a good texture with rich pulp texture and richness. Furthermore, the effect of preventing sedimentation of insoluble matter derived from fruit juice was also recognized.

Example 2 100 g of water contained 2 g of anhydrous citric acid and 0.
3 g, dl-malic acid 0.2 g were dissolved, and glucose 120% fructose syrup, 20% concentrated grape juice (transparent type) 20 g, red cabbage pigment 0.3 g were added and mixed, and this juice solution was heated. And kept warm at 80 ° C. (referred to as liquid A). Next, add 790 g of water to Ultra Agar AX-100
(Ina Food Industry Co., Ltd.) Add 4g, curdlan 3g,
Heat with gentle stirring, boil for 5 minutes, then stop heating and lower the liquid temperature to 80 ° C, then add liquid A and red wine 10
g and 0.7 g of grape flavor were added and mixed. This was promptly filled in a container and cooled. The obtained grape beverage had no spinnability, and had a good texture with rich pulp texture and richness.

Example 3 100 g of water contained 2 g of anhydrous citric acid and 0.1 g of sodium citrate.
3 g, dl-malic acid 0.2 g were dissolved, and glucose 120% fructose syrup, 20% concentrated grape juice (transparent type) 20 g, red cabbage pigment 0.3 g were added and mixed, and this juice solution was heated. And kept warm at 80 ° C. (referred to as liquid A). Further, 147 g of water and 3 g of curdlan were put into a household mixer, and mixed by stirring for 15 minutes to prepare an aqueous dispersion of curdlan (referred to as liquid B). Next, 4 g of Ultra Agar AX-100 (Ina Food Industry Co., Ltd.) in 640 g of water,
Liquid B was added and heated with gentle stirring, and after boiling for 5 minutes the heating was stopped and the liquid temperature dropped to 80 ° C., then liquid A, 10 g of red wine and 0.7 g of grape flavor were added and mixed. This was promptly filled in a container and cooled. The obtained grape beverage had no spinnability, and had a good texture with rich pulp texture and richness.

[0020]

EFFECTS OF THE INVENTION According to the present invention, a food product having no spinnability, a dry texture, a pulp texture and a rich texture can be obtained.

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Claims (4)

[Claims] 1. Low jelly strength agar and heat coagulability β-
About 9 parts of food ingredients containing 1,3-glucan are stirred.
A food having a pulp texture that can be obtained by heating to 0 ° C or higher and then cooling to about 40 ° C or lower. 2. The food product having a pulp texture according to claim 1, wherein the heat-coagulable β-1,3-glucan is curdlan. 3. A low jelly strength agar of about 0.1 to 1 part by weight and a heat-coagulable β-1,3-glucan of about 0.1 to 1% by weight per 100 parts by weight of a food having a pulp texture. Item 1. A food product having a pulp texture according to item 1. 4. Low jelly strength agar and heat coagulability β-
About 9 parts of food ingredients containing 1,3-glucan are stirred.
A method for producing a food product having a pulp texture, which comprises heating to 0 ° C. or higher and then cooling to about 40 ° C. or lower.