JPH1056983A - How to improve gelled foods - Google Patents

Abstract

(57) [Abstract] [PROBLEMS] To improve the water retention of gelled foods and to improve the texture. SOLUTION: Hyaluronic acid is added to the target gelled food
0.005 to 0.1% by weight, preferably 0.01 to 0.05% by weight, or 0.01% to 0.5%, preferably
Add 0.05-0.1%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention aims at improving the water retention of a gelled food and improving the texture.

[0002]

2. Description of the Related Art Gelling foods utilizing various kinds of hydrocolloids, such as vegetables and desserts, have been provided for a long time. These use properties of proteins such as gelation by heating or metal ions and gel formation by temperature decrease, and use of gel forming ability by thickening polysaccharides produced by plants or microorganisms. Raw materials for gelled foods, which have been established since ancient times, are very strictly regulated. It has been used for improvement. However, the strength, elasticity and smoothness of the gel, which are the characteristics of the gelled food, cannot be satisfied at a high level.

[0003]

As the simplest method for solving this problem, for example, the connective tissue of an animal composed of collagen or mucopolysaccharide is mentioned as the best model. The use of hyaluronic acid (HA), which is mainly involved in sex, is considered. HA
Has a water retention of 2,000 to 6,000 times and is very stable to acid and heat, and thus can sufficiently withstand the use of gelled foods for the purpose of improving water retention and improving tissue. Then, they have found that the above problem can be solved with HA or a hot water extract (Crest Extract; CE) rich in HA, and completed the present invention.

A method of obtaining crude HA from chicken cocks by hot water extraction is described in the method of Miyazaki Tsuyoshi et al. (JP-A-52-105199, Patent 1).
284023). Since HA is a known and very safe substance, cosmetics (JP-A-55-153711, JP-A-55-160712, JP-A-56-158706, JP-A-60-252405),
Beverages and starch foods (Japanese Unexamined Patent Publication No.
4-197145). However, no attempt has been made to use it as a gelling food improver, and this is the first time this invention has been made.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Next, examples in which the present invention is applied to jelly confectionery, kamaboko and yogurt will be described in detail.

Example 1: Jelly confectionery HA was added to the basic composition of the jelly confectionery shown in Table 1 to a concentration of 0.005 to 0.1% by weight or CE to a concentration of 0.01 to 0.5% by weight. After heating for 10 minutes, 80 ml was placed in a 100 ml beaker and 3 ml was placed in a 5 ml test tube, and allowed to stand at 10 ° C. overnight. The water retention capacity was measured by vibration (180 times / min with a shaker for 60 minutes) and water separation after centrifugation (500 rpm, 10 minutes). The texture was based on sensory tests of 20 volunteers. Table 2 shows the results.

[0007]

[Table 1]

[0008]

[Table 2]

[0009] Jelly confections with an HA-added concentration of 0.01 to 0.05% were evaluated as having a very smooth and luxurious feel. there were. 0 for CE.
Although the one with 05-0.1% addition was very similar to the one with 0.01-0.05% HA, the evaluation was very high. Above that, the evaluation was poor because of the drinking jelly. Therefore, HA is added at 0.01-0.05% or CE is added at 0.05-0.1%
The addition was effective in improving the structure of the jelly confectionery and preventing water separation (water retention) without changing the manufacturing process or the basic composition.

Example 2: Kamaboko HA or CE was added to the basic formulation shown in Table 3 at 0.005 respectively.
0.10.1% or 0.01-0.5% by weight was added to prepare a kamaboko.
Hake surimi (first grade), which is not very suitable for kamaboko, is cut into 2cm x 2cm dice and cut into 3 pieces.
After adding the salt of weight%, the salt was salted with a silent cutter. At this time, each concentration of HA or CE was added, and various substances shown in Table 3 were added, and kneaded until the temperature reached 7 to 8 ° C. Fill a 3 cm diameter casing tube, 90
After heating at 40 ° C for 40 minutes and leaving at 4 ° C overnight,
Gel strength and elasticity (quarter fold test) were measured. Texture is 2
Sensory tests were performed by 0 volunteers. Table 4 shows the results.

[0011]

[Table 3]

[0012]

[Table 4]

In Table 4, the gel strength (g / cm ² ) was measured by a rheometer using a ball plunger having a diameter of 4 mm. For gel elasticity, slice the kamaboko to a thickness of 2 mm,
I examined it by breaking it when folded in four. Destruction was indicated by-, partial destruction by ±, and non-destruction by +. The texture was evaluated comprehensively in terms of chewyness, suppleness, and taste, and evaluated from bad to good in five levels.

HA or CE added amount 0.01-0.1% or 0.02
The gel strength, gel elasticity, and texture of kamaboko up to 0.5% were correlated, and were improved as compared with the amounts of HA and CE added. In addition, the macroscopic observation of the tissue was in an extremely excellent state such as wettability and denseness of the cut edge due to the addition of HA and CE.

Example 3 Yogurt Gelatin and glucose were 0.4% (w / v) and 6 respectively.
% (W / v) of commercial milk (milk fat ratio 3.2%)
0.005 to 0.1% (w / v) or 0.01 to 0.25% of A or CE
(W / v) and heat sterilized at 80 ° C. Cool to 45 ° C, add 1/50 volume yogurt starter,
Fermented at 43 ° C for 4 hours (titration acidity was 0.67) 10
C. overnight. The water retention capacity was examined after standing and by the presence or absence of water separation by the vibration method described in Example 1, and the texture was examined by a sensory test by 10 volunteers. Table 5 shows the results.

[0016]

[Table 5]

In Table 5 above, those with clear water separation after standing or vibration were marked with +, those with slight water separation ±, and those without any water separation were marked-. The mouthfeel was evaluated comprehensively for mouthfeel, smoothness and post-meal feeling, and evaluated from bad to good on a five-point scale.

When extreme vibration is applied, both HA and CE
Water separation occurred at a concentration of 0.05% or less. No water separation in the still state was observed at HA of 0.01% and CE of 0.05% or more, and these concentrations and the texture were correlated. Furthermore, the degree of water separation was lower for those that were several days after the trial production. But HA,
When both CEs were at high concentrations, they were not like yogurt and jelly-like, so their evaluation was reduced. Although it was unexpected in design, the addition of HA or CE did not give any sourness in spite of the same titratable acidity in relation to the concentration.

When milk protein is fermented with lactic acid bacteria, some bitterness and astringency due to hydrophobic peptides are produced.
A or CE-added yogurt differs from conventional hard and soft types in that it has a very smooth tissue, dissolves immediately in the mouth, and has a refreshing postprandial feel.
In this regard, no difference was observed in the milk protein hydrolysis state of the yogurt added with HA or CE. It was thought that the taste was no longer felt.

The above-mentioned jelly confectionery, kamaboko and yogurt are for explaining the present invention, and can be similarly used for other gelled foods such as noodles and livestock meat products.

[0021]

According to the present invention, it is possible to obtain a gelled food which sufficiently satisfies the strength, elasticity and smoothness of the gel.

Claims (2)

[Claims] 1. Hyaluronic acid is added to a target gelled food.
A method for improving a gelled food characterized by adding 0.005 to 0.1% by weight, preferably 0.01 to 0.05% by weight. 2. A method for improving a gelled food, comprising adding a hot water extract of cockscomb to an intended gelled food in an amount of 0.01 to 0.5%, preferably 0.05 to 0.1%.