JPH04325060A - Thermally stable food composition - Google Patents

Abstract

PURPOSE:To prevent the emulsion state, suspension state and tissue of a food from being thermally decomposed by heating in the food requiring a thermal treatment. CONSTITUTION:A food composition mixed with fine particulate cellulose having particle size of 0.3-6mum in an integrated volume of 50%, containing particles of <=3mum in an integrated volume ratio of >=25% and having an apparent viscosity ratio of >=1 due to the rise in temperature, and a food composition mixed with both the fine particulate cellulose and a food stabilizer.

Description

[Detailed description of the invention]

0001

FIELD OF THE INVENTION This invention relates to heat-stable food compositions. More specifically, when manufacturing foods that require a heating process such as beverages, dairy drinks, desserts, and cooked foods, the particle size at 50% of the cumulative volume is 0.3 to 6μ.
m, the cumulative volume ratio of particles of 3 μm or less is 25% or more,
The present invention relates to a food composition that prevents emulsification, suspension, and tissue destruction due to heating and has excellent stability by adding micronized cellulose having an apparent viscosity ratio of 1 or more due to temperature rise.

0002

BACKGROUND OF THE INVENTION Generally, in the production of foods, heat treatment is often performed for the purpose of improving preservability by heat sterilization, as typified by retort foods. In this case, tissue destruction due to thermal movement during heating and emulsification due to a sudden decrease in apparent viscosity, decrease in suspension stability,
There is a problem in that the commercial value is significantly reduced due to structural changes accompanied by syneresis.

Conventionally, methods for imparting emulsification, suspension stability and tissue stability to such foods include the combined use of emulsifiers such as glycerin fatty acid esters and sucrose fatty acid esters, and thickening stabilizers such as carrageenan and pectin; Furthermore, a complex of microcrystalline cellulose, a dispersant, and a disintegrant (commercial products Avicel RC-N81, RC-N30, Asahi Kasei Kogyo Co., Ltd.)
(manufactured by Co., Ltd.) is generally used.

0004

[Problems to be Solved by the Invention] However, the following problems remain in the conventional technology. That is, emulsifiers,
The use of thickening stabilizers is effective before heating, but as the temperature rises due to heating, the viscosity of the food decreases rapidly, causing emulsification and
Due to the suspended state and destruction of the structure, sedimentation of dispersed particles and syneresis,
Problems such as oil separation occur, making it difficult to produce stable foods. In addition, the use of emulsifiers has the disadvantage of impairing the original taste of the food because it has its own unique taste.Thickening stabilizers have a high viscosity, making the mouthfeel heavy, and foods that require softness and a light sensation. Not suitable for One way to improve these drawbacks is to use a complex of microcrystalline cellulose, a dispersant, and a disintegrant, but since this is water-insoluble, the rate of viscosity reduction upon heating is low and food stability is poor. Although it is improved, a rough feeling due to the large particles of microcrystalline cellulose may remain. Furthermore, in order to generate colloidal particles to ensure food stability, a powerful stirring process is required, which poses a problem of limitations in actual use.

[0005] The present invention solves these problems at once,
Prevents emulsification and suspension destruction and tissue deterioration caused by heat treatment,
Moreover, the present invention provides a long-term stable food composition that is free from graininess and does not affect taste.

[0006]

[Means for Solving the Problems] That is, the present invention provides a method for producing foods that require a heating process, such as recreational drinks, dairy drinks, desserts, and cooked foods, such that the particle size at 50% of the cumulative volume is 0.
．． 3 to 6 μm, cumulative volume ratio of particles of 3 μm or less is 25
% or more, and the ratio of apparent viscosity due to temperature rise is 1 or more by adding micronized cellulose, which prevents emulsification, suspension and tissue destruction due to heating, and has excellent long-term stability. be.

The present invention will be further explained in detail. The micronized cellulose used in the present invention is obtained by depolymerizing a cellulose material and subsequently wet-pulverizing it. The above-mentioned cellulose material includes, for example, pulp obtained from wood, bagasse, and bamboo, purified linter, and natural cellulose after delignification such as cotton fiber, flax fiber, hemp fiber, and ramie fiber. Further, the above-mentioned depolymerization treatment includes, for example, one or a combination of two or more of acid hydrolysis, alkali oxidative decomposition, enzymatic decomposition, steam explosion decomposition, and steam steaming. It is preferable to adjust the degree of polymerization to 60 to 375 by acid hydrolysis. In addition, as a wet pulverization method, one or more means such as a media stirring wet pulverizer, a mixer, a kneader, an extruder, etc. having the functions of grinding and pulverization can be used. In order to achieve this, a media agitation grinding device (commonly known as a bead mill or annular mill) is suitable.

[0008] The micronized cellulose obtained by the above method has a particle size of 0.3 to 6 μm in a cumulative volume of 50% or more;
The cumulative volume ratio of particles of 3 μm or less is 25% or more,
The ratio of the apparent viscosity due to temperature increase of the atomized cellulose paste and aqueous suspension (for example, the viscosity ratio η80/η20 at 20°C and 80°C of an aqueous suspension with a concentration of 3 wt%) is 1 or more. That is, the viscosity does not decrease or increases as the temperature increases due to heating. Also, if the temperature is lowered from a state where the temperature has risen,
It exhibits thermoreversibility in that the viscosity also recovers.

Measurement of particle size is a very important element for the present invention, and the present inventors used a Shimadzu laser diffraction particle size distribution analyzer (SALD-1100) to measure the suspension to be subjected to measurement. Dilute to 0.1% by weight with distilled water in the case of an aqueous suspension, or with its main dispersion medium in the case of a non-aqueous suspension,
Measurement is performed after secondary aggregation is broken using an ultrasonic generator built into the device.

[0010] In the present invention, the particle size at a cumulative volume ratio of 50% refers to the spherical equivalent diameter of the particles when the cumulative volume is 50% of the total volume of the particles. In addition, when measuring with this particle size distribution measuring device, the measurement range is 0.1 to 4.
Set to 5μ. As a result, the calculation is performed using the relationship between the scattered light intensity and the particle diameter derived from the Mie scattering theory formula (built into the measuring device). Further, a standard refractive index of 1.7-0.2i is selected as the refractive index, and a direct calculation method using the least squares theory is used as the calculation method for determining the particle size distribution. The number of measurements for one sample is specified as 7, and the measurement interval is 2 seconds.

A sample uniformly diluted to 0.1% by weight with pure water is measured using a flow cell, but the built-in ultrasonic transmitter is always on and the ultrasonic wave is applied for at least 1 minute. Measurement is performed after applying the sample to prevent agglomeration. In the present invention, the particle size of 50% of the cumulative volume and the cumulative volume ratio of particles of 3 μm or less are values that indicate the average particle size and particle distribution, respectively, but if the particle size exceeds 6 μm or If the cumulative volume ratio is less than 25%, the smooth creamy feel of the micronized cellulose will disappear, a rough feeling will occur when eaten, and water retention and suspension/dispersion stability will also decrease.

[0012] Furthermore, micronized cellulose having a particle size of less than 0.3 μm is not preferred because it tends to reagglomerate during dispersion, requires a long time to produce, and is uneconomical. do not have. The aqueous suspension of micronized cellulose has high stability and structural viscosity as a solid with high affinity for water, that is, a colloid of cellulose particles. Also,
Conventionally commonly used microcrystalline cellulose and dispersants,
Compared to a disintegrating agent complex, it is only wet cellulose, and because it is extremely finely divided, it does not have a grainy texture or affect the taste of the food, and it is easily dispersed during food production.

[0013] Suitable foods in the present invention include recreational drinks,
Dairy drinks, desserts, cooked foods, etc. that require a heating process, specifically, retort food such as curry, stew, sauce, soup, jelly, pudding, ice cream, yogurt, etc. Desserts, cocoa, juice, green tea, amazake, sweet drinks such as shiruko, lactic acid bacteria drinks, milk drinks such as soy milk, whipped cream, flower paste, etc. These foods are subjected to heat sterilization treatment during production, provision to consumers by hot vendors, heat treatment during cooking, etc. during the process of manufacturing, preserving, and consuming the foods. In this case, the apparent viscosity rapidly decreases due to thermal movement and temperature rise during heating, which tends to cause emulsification and destruction of the suspended state. In addition, the food itself tends to shrink, lose its shape, and undergo tissue change or destruction due to dissolution, which may result in syneresis, resulting in a reduction in commercial value.

However, by adding the above-mentioned micronized cellulose to such foods, the emulsification and
It becomes possible to provide a food composition with stable suspension and structure. If micronized cellulose is not added, for example, in the production of cocoa drinks, cocoa will settle due to heat sterilization, and the emulsification will break and oil droplets will separate and float to the surface.
A problem arises in that a so-called oil ring is formed on the inner wall surface of the container. In soy milk beverages, soy protein tends to aggregate during heat treatment, causing precipitation over time. In addition, in the production of desserts such as jelly, pudding, and yogurt, when preserving the product after the heating process or using it as a topping for bakery products, oozing of the sugar solution,
Problems such as syneresis, shrinkage of the food itself, loss of shape, and dissolution occur.

[0015] By adding micronized cellulose to these foods, for example, in the case of beverages, it is possible to maintain suspended particles in a matrix of micronized and uniformly dispersed cellulose colloid particles, and in an emulsified state, to maintain the suspended particles at the oil/water interface. Stabilization of emulsification and suspension is possible because the adsorbed micronized cellulose forms a protective film and is uniformly dispersed in the continuous phase, and the viscosity does not decrease due to heating. In addition, in the case of desserts, water-retentive and
Heat resistance is significantly improved, and a stable, smooth structure without roughness is obtained without causing syneresis or morphological changes.

[0016] The amount added to food is required to be 0.01 to 3.0% in terms of cellulose solid content. Of course, the optimal amount of addition differs depending on the target food. If it is less than 0.01%, the heat-stable food composition that is the object of the present invention cannot be obtained, and if it is added more than 3.0%, the original texture of the food that is the object of the present invention is impaired due to an increase in viscosity, etc. A problem arises.

[0017] The food composition of the present invention can also contain a combination of micronized cellulose and a stabilizer that is often used in foods. In general, food stabilizers have protective colloidal properties, impart suspension stability to dispersed particles by increasing viscosity, provide body by water absorption, prevent syneresis, and improve texture, as well as emulsion stability, acid and salt resistance stability, and foam stability. It is used by selecting it as appropriate depending on the food for the purpose of imparting sex. In this case, if only a stabilizer is used, problems such as a pasty feeling and taste peculiar to the stabilizer will occur, and the viscosity will rapidly decrease due to temperature rise due to heating, resulting in emulsification, suspension, and destruction of the structure. When used in combination with cellulose, these problems can be alleviated or prevented, and a favorable synergistic effect can be exerted.

Food stabilizers that can be used in combination include, for example, agar, carrageenan, farcellan, alginic acids, locust bean gum, guar gum, tamarind gum, karaya gum, acacia, pectin, xanthan gum, pullulan, gellan gum, soybean protein, gelatin, Examples include lecithin, cellulose derivatives, polyvinyl alcohol, and polyacrylic acid.

[0019]

[Examples] Next, the present invention will be explained in more detail by reference examples and examples.

[0020]

[Reference example] After shredding commercially available DP pulp,
After filtration and washing of the acid-insoluble residue obtained by hydrolysis at 05° C. for 20 minutes, a cellulose dispersion having a solid content of 10% was prepared. This cellulose dispersion was processed using a media agitation wet grinding device (Pearl Mill, PM5RL model, manufactured by Ashizawa Co., Ltd.).
Using zirconia beads with a diameter of 2 mmφ as a medium,
Three types of atomized cellulose were obtained by repeated pulverization under the conditions of a stirring blade rotation speed of 1500 rpm and a cellulose dispersion supply rate of 0.4 l/min. below,
These are called samples A, B, and C. The particle size of the obtained micronized cellulose at a cumulative volume of 50%, the cumulative volume ratio of particles of 3 μm or less, and the solid content of the aqueous dispersion adjusted to 3%.
Table 1 shows the viscosities at 0°C and 80°C and their ratios.

[0021]

Example 1 Using the micronized cellulose with a solid content of 10% (Samples A, B, and C) obtained in Reference Example, a cocoa drink having the following ingredients was prepared. component
Weight (%) cocoa powder
0.5 sugar
5.0 whole milk powder
0.8 salt

0.05 emulsifier
0.2 Micronized cellulose
4.0 water
The entire amount of the ingredients was added and dispersed in the remaining hot water at 70°C. This was mixed for 15 minutes using a Manton-Gorlin homogenizer.
After two-step homogenization treatment at 0 kg/cm2 and 200 kg/cm2, the mixture was filled into a heat-resistant bottle and heat sterilized at 121°C for 30 minutes.

Next, transfer to a 100ml sedimentation tube and heat at 25°C.
Cocoa deposition after being left for 24 hours and samples after being left for 24 hours were redispersed by hand shaking up and down three times at a constant speed, and then left at room temperature for 15 minutes to observe cocoa deposition. The results obtained are shown in Table 2.

[0023]

[Comparative Example 1] Supply amount of cellulose dispersion, 0.7 l/m
Micronized cellulose (hereinafter referred to as sample D) with a particle size of 8.80 μm at 50% of the cumulative volume and 5.5% of the cumulative volume ratio of particles of 3 μm or less was prepared using the method of the reference example, except that it was passed once in ) was obtained. A cocoa drink was prepared using Sample D in the same manner as in Example 1, and the deposition of cocoa was observed. The results obtained are shown in Table 2.

[0024]

[Example 2] Using the micronized cellulose (sample B) with a solid content of 10% obtained in the reference example, a soup with the following ingredients was prepared. component
Weight (%) cone
13.0 Pregelatinized starch
1.0 vegetable oil
5.
0 milk
2.0 skimmed milk powder
2.0 powdered candy
2.0 seasoning
2.0 white roux
2.0 micronized cellulose
8.0 water
After dispersing the remaining amount of micronized cellulose in water, the prescription components were dissolved while stirring with heating. Using a Manton-Gorlin type homogenizer,
After 2-step homogenization treatment, fill in a heat-resistant bottle and incubate at 121℃ for 3
Heat sterilization treatment was performed for 0 minutes and then rapidly cooled to 5°C.

Regarding the emulsion stability of soup, Soup 3
00g into a 500ml heat-resistant bottle and heat-treated again (
(121°C x 30 minutes). Thereafter, the mixture was left at room temperature for 24 hours, and the degree of oil separation was observed. Regarding the suspension stability of the soup, 100 g of the soup was placed in a 100 ml sedimentation tube, and after being left at room temperature for 24 hours, separation of layers other than oil was observed. The results obtained are shown in Table 3.

[0026]

[Comparative Example 2] Using the micronized cellulose (Sample D) used in Comparative Example 1, a soup was prepared in the same manner as in Example 2. The results obtained are shown in Table 3.

[0027]

[Table 1]

[0028]

[Table 2]

[0029]

[Table 3]

[0030]

EFFECTS OF THE INVENTION The food composition of the present invention contains micronized cellulose as a stabilizer, which is characterized in that the viscosity does not decrease or increases when the temperature increases due to heating. Therefore, when producing foods that require a heating process, it is possible to prevent emulsification, suspension, and tissue destruction due to heating, and to produce foods that are stable over a long period of time.

Furthermore, the stability of the food composition of the present invention can be further improved by using a food stabilizer in combination. In this case, compared to stabilization using only a food stabilizer, the pastiness and extreme increase in viscosity are reduced, giving a refreshing texture. Furthermore, since the micronized cellulose added to the food composition of the present invention is extremely micronized, it does not affect the graininess or taste of the food, and since it is in a wet form, it is easily dispersed in the food. can be easily manufactured.

Claims (1)

[Claims] [Claim 1] Particle size of 50% of cumulative volume is 0.3 to 6μ
Heating characterized by adding 0.01 to 3.0% solid content of micronized cellulose in which the cumulative volume ratio of particles of m, 3 μm or less is 25% or more, and the ratio of apparent viscosity due to temperature rise is 1 or more. Stable food compositions for emulsification, suspension, and organization.