JPH07135911A - Formed food and its production - Google Patents

Abstract

PURPOSE:To obtain a formed food useful as a material for food, having a crisp and fresh chewiness and uniform texture, excellent heat resistance, freeze resistance and drying resistance by mixing a gelatinous food with a fibrous gel of a thermally coagulable beta-1,3-glucan and forming. CONSTITUTION:This formed food is obtained by mixing 100 pts.wt. of a gelatinous food with preferably 1-80 pts.wt. of a fibrous gel (diameter and length are preferably 0.01-10mm, respectively) of a thermally coagulable beta-1, 3-glucan such as curdlan and forming.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to heat-solidifying β-1,3.
-A molded food comprising glucan fibrous gel mixed therein and a method for producing the same. The gel food of the present invention has a non-uniform texture with a crispy, crunchy texture and is used as various processed foods.

[0002]

2. Description of the Related Art Conventionally, gelled foods using heat-coagulable β-1,3-glucan have been studied, but most of them use a uniform gel of heat-coagulable β-1,3-glucan. is there. Also, a fibrous substance of heat-coagulable β-1,3-glucan has been developed. For example, JP-A-4-365
Japanese Patent No. 458 describes a method for producing a linear gel food, which is characterized in that a thermoreversible gel of curdlan is made into a paste, and after molding, the paste is heated to about 80 ° C or higher. It is described that the linear gel obtained by this production method has a smooth texture.

[0003]

However, the gel-like food product obtained by the above method does not have a crunchy or crunchy chewy texture. In order to develop a gel-like food product that has a crunchy, crunchy and chewy texture and a non-uniform texture, a method for preparing a crispy and crispy gel-like food product is required.

[0004]

Means for Solving the Problems As a result of intensive investigations, the inventors of the present invention have incorporated a fibrous gel of heat-coagulable β-1,3-glucan into a food product, resulting in a new nonuniform food. It was found that a molded food product having a feeling can be obtained. As a result of further earnest studies, the present invention has been completed. That is, the present invention provides (1) a molded food product obtained by mixing a fibrous gel of heat-coagulable β-1,3-glucan, (2) a molded food product according to (1), wherein the molded food product is a gel food product, ( 3) Heat coagulation β-
(1) Molded food wherein 1,3-glucan is derived from a microorganism, (4) Heat-coagulable β-1,3-glucan is curdlan (1) Molded food, (5) Fibrous gel (1) Molded food having a diameter of about 0.01 to 10 mm, (6) Fibrous gel having a length of about 0.01 to 10 mm, (7) Molded food, (7) Fibrous The molded food according to (1), wherein the gel content is about 1 to 80% by weight based on the total weight of the gel food, and (8) the gel food is a gel food of heat-coagulable β-1,3-glucan. (2) Molded food, (9) Heat-coagulable β-1,3-glucan is derived from a microorganism (8) Molded food, (10) Heat-coagulable β-1,3-glucan is curdlan (8) The molded food according to (8), and (11) the heat-coagulable β-1,3-glucan fibrous gel are mixed. A process for producing molded food, which comprises shaping after.

The heat-solidifying β-1,3 used in the present invention
-Glucan has D-glucose as a constituent sugar, β-1,
It is a polysaccharide having a 3-glucoside bond and having heat coagulability, and its origin is not particularly limited to microorganisms, animals or plants. Those derived from microorganisms are preferred. Specific preferred examples thereof include, for example, New Food Industry, Vol. 20, Nos. 49-5.
Examples include curdlan, paramylon, pakiman, etc. described on page 7. Curdlan is a heat-coagulable polysaccharide mainly produced by β-1,3-glucoside bonds produced by microorganisms, and examples thereof include polysaccharides produced by microorganisms of the genera Alcaligenes or Agrobacterium. Specifically, a polysaccharide produced by Alcaligenes faecalis barr Myxogenes strain 10C3K [Agricultural Biological Chemistry, Volume 30,
196 (1966)], Alcaligenes faecalis bar Myxogenes strain 10C3K mutant NT
Polysaccharide produced by Ku (IFO 13140) (Japanese Patent Publication No. 48-32673), Agrobacterium
Polysaccharide (Japanese Patent Publication No. 48-32674) produced by Radiobacter (IFO 13127) and its mutant U-19 (IFO 13126) can be used.

Paramylon is a polysaccharide produced by microorganisms. The polysaccharide is, for example, one produced by a microorganism of the genus Euglena, and specifically, Euglena gracilis Klebs.
NIES-47, Euglena Gracilis Krebs N
IES-48 or Euglena gracilis Variety Bacillus Prinsyne
var. bacillaris pringsheim) NIES-49. These strains are
It is a publicly known stock stored in the Global Human Environment Forum. In the present invention, the polysaccharide having heat coagulation property can be used. For example, after dissolving the above-mentioned polysaccharide with an alkali, removing insoluble matter, adjusting the pH to 10 or less, and precipitating it is used. Pakiman is a sclerotial glucan of Poria cocas. Among the above heat-coagulable β-1,3-glucans, curdlan is particularly preferable.

The fibrous gel of heat-coagulable β-1,3-glucan can be produced by a method known per se. For example, the water suspension of curdlan described in Japanese Patent Laid-Open No. 3-157401 is passed through a thin tube having a cross-sectional area of 0.1 to 30 mm ^{2 at} a discharge speed of 500 cm / sec or less at or after passage of 85
Method for producing linear curdlan gel, characterized by heating at a temperature of not less than 0 ° C to cause gelation. Also, a thermoreversible gel of curdlan described in JP-A-4-365458 is formed into a paste and, after molding, at 80 ° C. The method for producing a linear gel characterized by heating as described above and a method similar thereto are used. Specifically, it is carried out, for example, by forming and heating an aqueous dispersion of heat-coagulable β-1,3-glucan into a fibrous gel. An aqueous dispersion of curdlan
For example, it is prepared as follows. Water is added to the heat-coagulable β-1,3-glucan and mixed using a high-speed stirrer such as a homogenizer or a cutter mixer until a viscous liquid is obtained. Water was added to the heat-coagulable β-1,3-glucan, and the mixture was homogenized using a high-speed stirrer such as a homogenizer or a cutter mixer, and the dispersion was heated to about 50 to 70 ° C., and then 4
Cool to below 0 ° C. Heat-coagulable β-1,3-glucan is dispersed in water at room temperature, and hot water is added to this to instantly raise the temperature to about 50.
Adjust to ˜70 ° C., then cool to 40 ° C. or below. Heat-coagulable β-1,3-glucan aqueous dispersion to pH 1
Adjusted to a strong alkali of 0.5 or more to heat-coagulate β-1,
3-glucan is dissolved, and acid is added to this solution to adjust the pH to 5
Adjust to ~ 9 to precipitate and solidify curdlan. Heat-coagulable β-1,3 prepared by the above methods
The aqueous dispersion of glucan is then preferably pasted. The pasting can be performed by mechanically applying a shearing force, a pressure or the like. For example, a method of manually stirring with a stirring rod, a method of using a mixer having a high-speed rotating blade, or the like is adopted, but the method is not particularly limited thereto. Usually, when an aqueous dispersion of heat-coagulable β-1,3-glucan is made into a paste by using a mixer having a high-speed rotary blade, heat-coagulable β-1, obtained by heating to about 80 ° C. or higher in a subsequent step. The 3-glucan gel has a smooth texture, a fibrous gel of β-1,3-glucan with heat-coagulability which is more preferable in terms of quality is obtained, and large-scale treatment is also possible, which is practically advantageous. As the mixer having a high-speed rotary blade, for example, a cutter mixer, a food cutter, a line mixer, a household mixer or the like is used. Heat-solidifying β-
In order to maintain good heat coagulability of 1,3-glucan, it is desirable to carry out at a temperature of about 40 ° C or lower. When the paste is left standing, it heat-coagulates in a short time β-1,3
-The glucan and water should not be separated and the finer the texture, the better. As a guideline, for example, when using a B-type viscometer (made by Tokyo Keiki), the viscosity is 25
5,000 cp or more at C, preferably about 15,000 to 1
It may be prepared so that it will be 0,000 cp.

The thus obtained aqueous dispersion (1) or the pasted aqueous dispersion (1) is then subjected to molding and heating to prepare a fibrous gel. As the preparation method, the above aqueous dispersion or the pasted aqueous dispersion is once formed into a large shape (eg, a sheet shape), heated to about 80 ° C. or higher to form a heat irreversible gel, and then the gel is formed. A method of cutting into a fibrous shape (hereinafter referred to as A method) or a fibrous shape by introducing the above water dispersion or pasted water dispersion into a thin tube, and at least about 80 ° C during or after passing through the thin tube. It is carried out by a method of preparing a heat-irreversible fibrous gel by heating to (hereinafter referred to as method B) or the like. The method of molding and heating in Method A is carried out by using a sheet molding machine to prepare an aqueous dispersion of heat-coagulable β-1,3-glucan or a paste-form aqueous dispersion with a thickness of 1
A method of molding into a sheet having a width of 30 mm (width 30 to 1000 mm) and then heating, or a method of filling a heat resistant mold having that shape and heating afterwards is adopted. The heating method is not particularly limited, and conventional heating methods such as steaming, 85 to 100 ° C. hot water bath heating, and microwave heating may be used. In order to cut out the sheet-like gel of the heat-coagulable β-1,3-glucan that has been molded and heated, a linear cutting blade, a rotary cutting blade, a noodle making cutting roll, or the like is used. The method of molding and heating of method B is a method of introducing an aqueous dispersion of heat-coagulable β-1,3-glucan or an aqueous dispersion in the form of a paste into a thin tube heated to about 80 ° C. or higher and allowing it to pass through it. According to the method described in European Patent Publication No. 0869341 and a method equivalent thereto, such as a method of passing the above aqueous dispersion or a pasted aqueous dispersion through a thin tube and then discharging it into a hot water bath at about 80 ° C. or higher. It should be carried out.

As the heat-coagulable β-1,3-glucan,
For example, when using curdlan, the concentration of curdlan is about 1 to 10 w / w%, preferably about 2 to 7 w / w%. The heat-coagulable β-1,3-glucan aqueous dispersion prepared as described above may be held under reduced pressure for degassing, if necessary. When preparing an aqueous dispersion of the heat-coagulable β-1,3-glucan as a raw material, an edible natural or synthetic raw material may be used together. Examples of edible natural or synthetic raw materials include sweeteners (eg, sugar, glucose, fructose,
Sorbit, starch syrup, aspartame, stevioside, etc.), acidulants (eg citric acid, malic acid, lactic acid etc.), flavors (eg fish meat flavors etc.), colorants (eg β-carotene, paprika etc.), seasonings Food (eg, fish meat, meat, vegetables, shredded products such as seaweed, paste and their extracts, salt, sodium glutamate,
Mirin, sake, animal and plant protein hydrolyzate, etc., oils and fats (eg, soybean oil, cottonseed oil, etc.), vitamins (eg, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin C, vitamin A, vitamin D) , Vitamin E, etc.), minerals (eg, calcium carbonate, ferric pyrophosphate, etc.), starches (eg, waxy corn starch, potato starch, wheat starch, rice starch, modified starches thereof, etc.), etc. More than one species may be added.

The molded food of the present invention can be produced by mixing the heat-coagulable β-1,3-glucan fibrous gel obtained above into food. Preferably, a method in which a fibrous gel of heat-coagulable β-1,3-glucan is mixed and then molded is adopted. Specifically, for example, a fibrous gel of heat-coagulable β-1,3-glucan is mixed with other compounded raw materials for producing a molded food,
The molded food can be manufactured by molding by a method known per se (eg, molding by heating, molding by compression, etc.). The heat-coagulable β-1,3-glucan fibrous gel is preferably mixed in about 1 to 80 parts by weight with respect to 100 parts by weight of the finished molded food.
Further, it is particularly preferable to mix in about 5 to 50 parts by weight. As the food to be mixed with the fibrous gel of heat-coagulable β-1,3-glucan, heat-coagulable β-1,3
-A glucan fibrous gel can be mixed in to make it a target food as long as it is a food that can give a crispy, crunchy and crunchy and uneven texture. , For example, gel-like foods (eg whale decoy-like foods; jelly; kamaboko-like foods,
Seafood products such as fish and ham-like foods; ham-like foods,
Meat processed foods such as sausage-like foods), fish paste products (eg, kamaboko, crab foot kamaboko, chikuwa, fried kamaboko, fish ham, fish sausage, etc.), meat processed products (eg, pressed ham, sausage, etc.) Examples include hamburger steak, meat patties, choux mai, gyoza, molded meat, etc., cooked foods (eg, gratin, croquette, etc.), snacks (eg, rice confectionery, potato processed products, etc.). Of these, gel foods are preferred. Furthermore, heat coagulability β-
Heat-coagulable β-1,3-containing 1,3-glucan gel
Glucan gel foods are particularly preferred. As the heat-coagulable β-1,3-glucan used here, the same ones as described above are used.

Next, the method for producing a molded food of the present invention will be described by taking a gel food of heat-coagulable β-1,3-glucan mixed with a fibrous gel of heat-coagulable β-1,3-glucan as an example. Will be described more specifically. The gel food can be produced, for example, by heating an aqueous dispersion of heat-coagulable β-1,3-glucan containing heat-coagulable β-1,3-glucan fibrous gel. Heat coagulability β-1,
The 3-glucan solidifies (forms a gel), preferably by heating above about 80 ° C. Therefore, in the process of producing a gelled food product, the heating coagulable β-1,3-glucan as a raw material is coagulated by heating it to about 80 ° C. or higher, and the original sol remains in the original sol even when cooled or watered. I won't. The gelled food product of the present invention is preferably a gelled food product obtained by heating at about 80 ° C. or higher. In the aqueous dispersion of the heat-coagulable β-1,3-glucan as the raw material, the concentration of the heat-coagulable β-1,3-glucan is preferably about 1 to 10 w / w%. More preferably, it is about 2 to 7 w / w%. Heat-coagulability β as raw material
The method for preparing an aqueous dispersion of -1,3-glucan is a known method, for example, a method in which heat-coagulable β-1,3-glucan is dispersed or suspended in water or warm water by appropriately using a suitable stirrer. Is mentioned. Specifically, a method using a mixer having a high-speed rotary blade, a method using a high-pressure homogenizer, a method of heating a mixed solution of β-1,3-glucan and water with heating to about 50 to 70 ° C., a heating coagulation Sex β-1,3-
Method of adding hot water to a mixed solution of glucan and water to adjust the temperature to about 50 to 70 ° C.
Examples include a method of adding 1,3-glucan powder.
When curdlan is used as the heat-coagulable β-1,3-glucan, for example, the concentration of curdlan is about 1 to 10 w / w.
%, Preferably about 2 to 7 w / w%, in which curdlan and water are mixed and uniformly dispersed by a mixer or the like. The aqueous dispersion of curdlan may be prepared by mixing curdlan and water and then heating the mixture to about 50 to 70 ° C.

The heat-coagulable β-prepared as described above
The aqueous dispersion of 1,3-glucan may be degassed by holding it under reduced pressure, if necessary. When preparing an aqueous dispersion of the heat-coagulable β-1,3-glucan as a raw material, an edible natural or synthetic raw material may be used together. Examples of edible natural or synthetic raw materials include sweeteners (eg sugar,
Glucose, fructose, sorbitol, starch syrup, aspartame, stevioside, etc.), acidulants (eg, citric acid, malic acid, lactic acid, etc.), flavors (eg, fish meat flavors, etc.), colorants (eg, β-carotene, paprika) Etc.), seasonings (eg, shredded products such as fish meat, meat, vegetables, seaweeds, pastes and their extracts, salt, sodium glutamate, mirin, liquor, hydrolyzed animal and vegetable proteins, etc.), oils and fats ( (Eg, soybean oil, cottonseed oil, etc.), vitamins (eg, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin C, vitamin A, vitamin D, vitamin E, etc.),
Add one or more of minerals (eg, calcium carbonate, ferric pyrophosphate, etc.), starches (eg, waxy corn starch, potato starch, wheat starch, rice starch, modified starches thereof, etc.) Good. The edible natural or synthetic raw material is, for example, preferably about 0.1 to 2000 parts by weight, particularly preferably about 1 to 5 parts by weight with respect to 1 part by weight of the heat-coagulable β-1,3-glucan as the raw material.
00 parts by weight is used.

Next, an aqueous dispersion of the heat-coagulable β-1,3-glucan as the raw material obtained above and the heat-coagulable β-
The desired gel food is obtained by mixing with 1,3-glucan fibrous gel and heating. At this time, when the total mixture of the heat-coagulable β-1,3-glucan fibrous gel and the aqueous dispersion of the heat-coagulable β-1,3-glucan as the raw material is 100 parts by weight, the heat coagulation is performed. Sex β-1,3
-The glucan fibrous gel is preferably about 5-80 parts by weight. In particular, the heat-coagulable β-1,3-glucan fibrous gel is about 10 parts by weight with respect to 100 parts by weight of the whole mixture.
It is preferably -60 parts by weight. The heat-coagulable β-1,3-glucan fibrous gel is preferably about 0.5 to 400 parts by weight, relative to 1 part by weight of the heat-coagulable β-1,3-glucan in the aqueous dispersion. More preferably about 1
Mix 150 parts by weight. The heating of the aqueous dispersion of the heat-coagulable β-1,3-glucan containing the heat-coagulable β-1,3-glucan fibrous gel may be performed by an ordinary method. As a heating method, for example, steam heating, heating in a hot water bath, microwave heating, roller heating or high temperature / high pressure heating is adopted. The heating temperature is preferably about 80 ° C. or higher. The heating temperature is particularly preferably about 80 ° C to 100 ° C. When heating, the aqueous dispersion of the heat-coagulable β-1,3-glucan containing the heat-coagulable β-1,3-glucan fibrous gel is
Molded by a method known per se, for example, a method of spreading on a flat surface, or a method of filling a container having various shapes (for example, a sheet shape, a card shape, a cube shape, a spherical shape, a cylindrical shape, a rectangular shape, etc.). Good. For example, in the method of filling a container, the container is not particularly limited, but it is preferable to use a container in which the thickness of the gel food is about 5 cm or less.
Particularly preferably, the gelled food product has a thickness of about 0.5 to 3 cm.

For example, when it is formed into a sheet, an appropriate amount of an aqueous dispersion of the heat-coagulable β-1,3-glucan containing the above-mentioned heat-coagulable β-1,3-glucan fibrous gel is used, for example, polyvinylidene chloride. , Pour uniformly on a film such as polyethylene or polyethylene terephthalate, on a metal plate (including tetrafluoroethylene polymer (trade name: Teflon) processing) or on a glass plate, and heat. In this case, the sheet material is required to withstand at least about 80 ° C. to 85 ° C. and have good releasability from the gel. The obtained gel food is used as it is or after being cut into an appropriate size (eg, a thickness of about 0.5 to 3 cm),
It is frozen if necessary. The freezing process may be performed by a usual method. The freezing temperature is preferably about 0 ° C to -15 ° C.
Is. The texture of the gel food is further improved by the freezing treatment. Moreover, you may heat-process after the freezing process for the purpose of sterilization. If necessary, a heat treatment may be performed for the purpose of sterilization before the freezing treatment. As the heating method, a method similar to the above-described heating method may be used after the gelled food is thawed and then packed in a bag. The molded food product of the present invention thus obtained is further cooled depending on the purpose,
Processing such as freezing, retort processing, freeze drying or hot air drying may be performed. These treatments are performed by a method known per se.

[0015]

EXAMPLES The present invention will be described in more detail with reference to the following examples. In this example, the curdlan is Alcaligenes faecalis barr Myxogenes strain 1
Produced by the 0C3K mutant strain NTK-u (IFO 13140), which was collected from the culture and purified,
A powder product subjected to spray drying was used. Example 1 60 g of curdlan was added to 940 g of water, heated while mixing until the liquid temperature reached 50 ° C., and then cooled to 20 ° C. This was stirred and homogenized with a mixer for 3 minutes, and then deaerated under vacuum to obtain a curdlan paste. This paste was extruded through a circular nozzle having a diameter of 0.7 mm into hot water of 95 ° C., kept at 95 ° C. for 10 minutes, cooled, and cut into a length of about 5 cm to obtain 1050 g of a curdlan fibrous gel. It was On the other hand, 70 grams of curdlan and 2 egg white powders in 910 grams of water.
0 g was added, and the mixture was heated to 40 ° C. with stirring and then stirred with a whisk to prepare a curdlan foaming liquid. 500 g of the above-mentioned curdlan fibrous gel was mixed with this liquid and filled in a container (10 cm in length, 10 cm in width, 1 cm in height), heated in steam at 90 ° C. for 30 minutes, and cooled to obtain a molded food product. It was This molded food was frozen at -18 ° C overnight, thawed, cut into about 1 cm width, and cooked for 1 hour with a boiling liquid using commercially available oden (House Food Industry). The surface of the resulting molded food product is rough, fibrous, crispy, and crunchy and has a non-uniform texture.
It was like that. Even after being boiled for 6 hours, the shape was not deteriorated, and the texture was not different from that of the boiled product for 1 hour.

Example 2 50 g of curdlan was added to 950 g of water, and the mixture was heated to a liquid temperature of 55 ° C. while being mixed, and then cooled to 20 ° C. This was stirred and homogenized with a mixer for 5 minutes, and then deaerated to obtain a curdlan paste. This paste was extruded from a circular nozzle with a diameter of 0.5 mm into hot water at 95 ° C,
After holding at 5 ° C. for 30 minutes, after cooling, it was cut into a length of about 0.5 cm. Then, it was frozen overnight at -18 ° C and then thawed for use (780 g was obtained). On the other hand, 30 g of curdlan was added to 720 g of water, heated and mixed using a mixer until the liquid temperature reached 55 ° C., and then cooled to 25 ° C. to prepare an aqueous dispersion of curdlan. 500 g of the above-mentioned curdlan fibrous gel was mixed with this liquid, which was filled in a container (10 cm vertically, 10 cm wide, 1.5 cm high) and heated in steam at 95 ° C. for 30 minutes. After cooling this, it was cut into a square of about 1.5 cm to obtain a die-shaped molded food product. Add 600 g of water to 4 g of white sugar.
A heat-resistant bag was filled with a syrup solution in which 00 g and 5 g of citric acid were dissolved, and then heat sterilized at 120 ° C. for 30 minutes. The texture of the obtained food was crispy and crunchy, and it was delicious as a new jelly.

[0017]

Industrial Applicability The novel molded food product of the present invention has a non-uniform texture with a crispy and crunchy texture.

Claims (11)

[Claims] 1. A molded food comprising a fibrous gel of heat-coagulable β-1,3-glucan mixed therein. 2. The molded food according to claim 1, wherein the molded food is a gelled food. 3. The molded food according to claim 1, wherein the heat-coagulable β-1,3-glucan is derived from a microorganism. 4. The molded food according to claim 1, wherein the heat-coagulable β-1,3-glucan is curdlan. 5. The diameter of the fibrous gel is about 0.01 to 10 mm.
The molded food according to claim 1, which is 6. The length of the fibrous gel is about 0.01 to 10 mm.
The molded food according to claim 1, which is 7. The molded food product according to claim 1, wherein the content of the fibrous gel is about 1 to 80% by weight based on the total weight of the gel food product. 8. The molded food according to claim 2, wherein the gel food is a heat-coagulable β-1,3-glucan gel food. 9. The molded food according to claim 8, wherein the heat-coagulable β-1,3-glucan is derived from a microorganism. 10. The molded food according to claim 8, wherein the heat-coagulable β-1,3-glucan is curdlan. 11. A method for producing a molded food, which comprises mixing a fibrous gel of heat-coagulable β-1,3-glucan and then molding the mixture.