JP2000333620A - Food formulated with emulsified gelatinous oil and fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food formulated with emulsified gelatinous oil and fat enabling heat-treatment by a simple method without using complicate work, free from the separation of homogeneously dispersed oil and fat and having excellent taste, flavor and palatability by including oil and fat in combination with native gellan gum. SOLUTION: This food contains (A) an oil and fat such as salad oil or lard in an amount of preferably 0.05-40 wt.% more preferably 0.1-30 wt.%, (B) native gellan gum consisting of a microorganism-originating polymer polysaccharide having a melting point and solidification point of 65-70 deg.C and obtained as a precursor before the deacylatin treatment of a gellan gum having a molecular weight of 600,000-700,000 in an amount of preferably 0.2-4.0 wt.%, more preferably 0.8-1.5 wt.% and preferably further (C) a whey protein such as milk serum protein in an amount of preferably 0-20 wt.%, more preferably 1-10 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsified gelled oil / fat-containing food which can be produced by a relatively simple method and which can be subjected to retort heat sterilization.

[0002]

2. Description of the Related Art By blending fats and oils containing essential fatty acids into gel foods such as jelly and pudding, the gel foods can be made high in calories and the essential fatty acids can be easily consumed. The added value of the gel food can be increased. Such emulsified gelled oil-and-fat-containing food can be easily taken by elderly people and becomes a valuable dietary supplement in the elderly society.

In order to mix fats and oils with gel foods, the fats and oils must be uniformly blended into the food. Conventionally, gel foods containing fats and oils (hereinafter, "foods containing emulsified gel fats and oils")
That. As a method for obtaining (3), there is a method in which an oil or fat raw material and an aqueous raw material containing a protein as an emulsifier are mixed and emulsified in advance, and this emulsion is added to the raw material of jelly food (Japanese Patent Laid-Open No.
No. 6-113263), a sugar and a jellifying agent are added and dissolved in hot water at 50 to 60 ° C., and the solution is further dissolved at 90 to 1 ° C.
The mixture was heated to 00 ° C and boiled down to a certain sugar content. To this boiled down solution, a starch hydrolyzate was previously added to fats and oils as an excipient, and a powdered fat and oil obtained by a conventional method was added to obtain a sol-like solution. A method in which this sol-like solution is poured into a predetermined mold and cooled to obtain a gel-like food (JP-A-63-42659), and the remaining components excluding fats and oils and sodium caseinate and other materials are added to water. And heated and mixed at 80 ° C. to 95 ° C., and an emulsion obtained by emulsifying fats and oils in advance with sodium caseinate is added thereto and mixed.
A method of obtaining an emulsified gelled oil-fat-containing food by heat sterilization at 120 ° C. (Japanese Patent Application Laid-Open No. 10-155433) is known.

As described above, all of the conventional methods for producing emulsified gelled oil / fat-containing foods require the following operations (1) to (4). That is, (1) heat sterilization is not performed to prevent separation of fats and oils due to heat. (2) After heat sterilization, the fats and oils are homogenized (emulsified). (3) Homogenize (emulsify) the fats and oils while sterilizing by heating. (4) After an emulsion is prepared using an emulsifier, it is mixed with a liquid in which a gelling agent is dissolved in advance.

[0005]

However, the conventional method for preventing separation of fats and oils in foods containing the emulsified gelled fats and oils has the following problems. That is, the method (1) is good when the production and sales are directly connected like the over-the-counter sales of a confectionery store, but cannot be distributed as a commercial product at room temperature because it is not heat-sterilized. The methods (2) and (3) can be heat-sterilized and thus can be distributed as a commercial product at room temperature, but require special equipment and aseptic filling equipment.
(4) has a problem that relatively complicated and complicated work such as preparation of an emulsion and mixing with a gelling agent solution is required.

On the other hand, conventionally, sodium caseinate or whey protein is sometimes added to an emulsified gelled oil / fat-containing food for the purpose of fortification and the like, and a gelled food containing a large amount of sodium caseinate, for example, 1% by weight or more is added. When heat treatment is performed, agglomerates are easily generated, and the texture is deteriorated. In addition, whey proteins also have problems in flavor and texture, and most of them are added in small amounts, and even in a large amount, whey protein is limited to thick fried or Satsuma fried-like foods in which gelled products are fried in oil. JP-A-6-141791).

Accordingly, it is an object of the present invention to provide an emulsified gelled oil / fat-containing food which can be heat-treated by a simple method without using a special machine or performing complicated operations. It is another object of the present invention to provide an emulsified gelled oil-fat-containing food product that does not have a bad taste or a hard texture even when a large amount of nutrient-rich whey protein is added and that does not cause aggregation after heat treatment. .

[0008]

Under these circumstances, the present inventors have conducted intensive studies and have found that native gellan gum, which is a highly acylated gellan gum of a polysaccharide obtained by culturing a specific microorganism, is a food containing an emulsified gelled oil and fat. In the manufacture of a natural gellan gum, it acts as an excellent emulsion stabilizer and gelling agent.In addition, whey protein, which was conventionally excellent in nutritive value but was unfavorable due to bad smell and hard texture, is native gellan gum. It has been found that when combined with a large amount, a smell odor or a hard texture is not felt even when a large amount is added, and coagulation does not occur even after heat treatment, and the present invention has been completed.

[0009] That is, the present invention provides an emulsified gelled oil / fat-containing food product characterized by containing an oil / fat and native gellan gum.

[0010] The present invention also provides an emulsified gelled oil / fat-containing food product characterized by containing an oil / fat, native gellan gum and whey protein.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The emulsified gelled oil / fat-containing food of the present invention contains native gellan gum and fat / oil as essential components. Native gellan gum is added as an emulsifier and a gelling agent.
It is 4.0% by weight, preferably 0.8 to 1.5% by weight. If the amount of the native gellan gum is less than the above range, when heated, separation of water tends to occur, and a stable emulsion cannot be obtained. On the other hand, if the addition amount is more than the above range, the viscosity becomes too high to make emulsification and stirring difficult, and the viscoelasticity becomes poor, which is not preferable.

Native gellan gum is glucose 2
Microorganism having a melting point and solidification point of 65-70 ° C obtained as a precursor of gellan gum, which is a polysaccharide having a molecular weight of about 600,000 to 700,000 and having a molecular weight of one molecule of gluconic acid and one molecule of rhamnose before deacylation. It is a high molecular polysaccharide of origin. That is, native gellan gum is also referred to as highly acylated gellan gum as compared to low acylated gellan gum, which is gellan gum, and is generally produced by culturing microorganisms.

As an example of the culture production, for example, a culture obtained by inoculating a liquid medium containing corn syrup or the like with Pseudomonas elodea (ATCC 31461) or a strain equivalent thereto and aerobically culturing it. And a method for obtaining a mucilage produced on the surface of the bacterial cell. When this mucous is isolated and collected, what is obtained by isolating and collecting it without deacylation treatment is native gellan gum.
Upon recovery, gellan gum is deacylated.

The fats and oils added to the emulsified gelled fat and oil-containing food of the present invention are not particularly limited, and include all fats and oils used as foods, for example, salad oil, olive oil,
Vegetable oils such as soybean oil and rapeseed oil; and animal oils such as lard, beef tallow, and fish oil. The amount of the fat or oil is 0.05 to 40% by weight in the food, preferably 0.1 to 40% by weight.
1 to 30% by weight. If the amount of the fat or oil is less than the above range, the flavor or calorie value derived from the fat or oil, which is an inherent characteristic of the fat or oil food, cannot be obtained. On the other hand, when the amount of the fat or oil is too large, the emulsification becomes difficult or a gel-like substance is hardly obtained.

It is preferable that whey protein is further added to the emulsified gelled oil / fat-containing food of the present invention, since a food with high nutritional value can be obtained. Whey protein is a protein contained in milk and is also called whey protein. When milk is treated with acidic or ammonium sulfate, magnesium sulfate, etc., the protein that precipitates and aggregates is casein, and the protein dissolved in these treatments is whey protein,
It contains lactalbumin. In the present invention, the whey protein also includes a whey protein concentrate or an isolated whey protein purified by further removing lactose and salts from the whey protein concentrate. The added amount of whey protein is 0 to 20% by weight, preferably 1 to 10% by weight in the food. If the amount of the whey protein is too large, the flavor becomes worse.

[0016] In addition to the native gellan gum, other commonly used gelling agents and emulsifiers may be added to the emulsified gelled oil / fat-containing food of the present invention. As the gelling agent, for example, alginates such as sodium alginate,
Agar, glucomannan, xanthan gum, locust bean gum, guar gum, curdlan, gellan gum, carrageenan and the like are appropriately used for improving physical properties such as texture, tackiness, elasticity and hardness, or for other purposes. Among them, carrageenan, xanthan gum, locust bean gum, and the like also exhibit an emulsion stabilizing or aggregation preventing action. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithins and the like. These gelling agents or emulsifiers are used alone or in combination of two or more.

Also, the emulsified gelled oil / fat-containing food of the present invention includes sweeteners such as sucrose and fructose, dairy products such as milk and cream, fruit juice, coffee, cocoa, juice and the like, which are usually used for gel foods. Liquid raw materials such as umami seasoning liquid,
Dyes, fragrances, sugar, vitamins and the like can be added.

The use of the emulsified gel oil / fat-containing food of the present invention is not particularly limited, and examples thereof include dietary supplements, toppings of yogurt, pudding, beverages, dessert gels, coffee jelly and the like.

An example of the production of the emulsified gelled oil / fat-containing food of the present invention is shown below. Using native gellan gum as an essential additive component, a powdered gelling agent such as whey protein, gellan gum, xanthan gum and locust bean gum is dispersed in fresh water or a liquid material such as coffee, juice and umami seasoning liquid, and then at 80 ° C. Heat at ambient temperature to obtain a relatively viscous solution. Next, a fat such as salad oil heated to about 80 ° C. is separately prepared. While stirring the solution with a stirrer, heated fats and oils are gradually added to emulsify the solution. This stirring is performed in order to obtain a stable emulsified state such that water does not separate when left at room temperature for 24 hours, and for example, stirring conditions of several thousand to 10,000 rpm, several minutes to several tens of minutes are selected. . The obtained emulsion is transferred to a container having a predetermined shape, sealed, and then subjected to retort sterilization at, for example, 121 ° C. for 30 minutes, and then cooled to obtain an emulsified gelled oil-fat-containing food.

[0020] The emulsified gelled oil / fat-containing food of the present invention exhibits excellent emulsification stability, and a uniformly dispersed oil / fat does not separate. Therefore, it is possible to manufacture using a filling machine and a heat sterilization treatment device that are commonly used in the food manufacturing industry without requiring a special device such as an aseptic filling device. Thereby, the cost can be reduced. In addition, the emulsified gelled oil / fat-containing food of the present invention has good emulsification stability at ordinary temperature, so that it can be distributed at ordinary temperature and the distribution cost can be reduced.

[0021] The emulsified gelled oil-fat-containing food of the present invention is a gel-like product containing high nutritional value whey protein and high calorie value oil and fat and stably blending an oily component and an aqueous component. It is useful as a food, and is particularly suitable as a dietary supplement for the elderly because it is easy to eat.

That is, since the emulsified gelled oil / fat-containing food of the present invention uniformly contains water and oil / fat, water-soluble vitamins such as vitamin B and vitamin C are added to water as an aqueous component, and vitamin A, vitamin D and vitamin If an oil-soluble vitamin such as E is added to fats and oils, it becomes a more preferable dietary supplement. Calcium, which is apt to be lacking in Japanese, may be blended as an aqueous component such as calcium lactate, dicalcium phosphate, calcium acetate, calcium gluconate, baked calcium, bone meal and the like to obtain a dietary supplement. Furthermore, by mixing unsaturated fatty acids such as DHA and EPA with fats and oils, it is possible to obtain functional dietary supplements.

The pH of the emulsified gelled oil / fat-containing food of the present invention is preferably set to 4.6 to 8.0 for reasons such as palatability, gelation and emulsion stability. When the pH of the emulsified gelled oil / fat-containing food is less than 4.6, the pH may be adjusted with sodium citrate, sodium lactate, sodium acetate or the like so as to be within the above range.

[0024]

Next, the present invention will be described in more detail with reference to examples, but this is merely an example and does not limit the present invention. Examples 1 to 14 Powdered gelling agent and whey protein shown in Table 1 (Example 8)
To 14) were dispersed in water and heated to 85 ° C. to obtain an aqueous solution. Separately, the salad oil was heated to 80 ° C. Stir the aqueous solution (“Clear Mix CLM-L2.5S”: MT
The above hot salad oil was gradually added to the mixture while stirring at 8,000 rpm for 5 minutes under the condition of ECHNIQUE to emulsify to obtain an emulsion. The emulsified product was transferred to a container, sealed, and then subjected to retort sterilization at 121 ° C. for 30 minutes, and then cooled to obtain an emulsified gelled oil / fat-containing food. Next, the physical properties of the emulsified gelled oil / fat-containing food were measured by the following method, and the texture was evaluated. The results are shown in Tables 1 and 2. In the table,
The amount of addition is represented by weight%, “NT gellan gum” indicates native gellan gum, and the trade name “Kelcogel LT-1”
00 ”manufactured by San-Ei Gen FFI Co., Ltd.
"Gellan gum" is a brand name "Kelcogel" Saneigen F
The thing made by FFI was used. “Locust gum” refers to locust bean gum.

(Gel Strength) Rheometer CR-200D
The measurement is performed with a plunger speed of 60 mm / min using a (manufactured by Sun Kagaku). The result is measurable “g / cm ² ”
The sample having a gel shape but having a gel strength that was too low to be measured was indicated as “weak”, and the sample in which no gel was obtained was judged as “impossible to prepare”.

(Emulsified state) After standing at 25 ° C. for 24 hours, the separated state of water was visually observed. "Good" indicates that no water separation occurred, and "poor" indicates that gelation was poor and water was separated.

(Evaluation of texture) The evaluation of texture was performed for ages 25 to
A total of 10 panelists, five 50-year-old men and five women, performed the evaluation. "Good" indicates that the flavor is not bad, and the texture is rich in viscoelasticity. "Non-uniform" indicates the texture given by the mixture of the hard part and the soft emulsified part due to the separation of water in the gel. Show.

[0028]

[Table 1]

[0029]

[Table 2]

Comparative Examples 1 to 4 The same procedures as in Examples 1 to 14 were carried out except that the compositions were prepared as shown in Table 3. Table 3 shows the results.

[0031]

[Table 3]

As is clear from Tables 1 and 2, the emulsified gelled oil / fat-containing foods (Examples 1 to 7) obtained by using native gellan gum as an emulsifier or a gelling agent are as follows:
It was a homogeneous gel having excellent emulsion stability. In addition, Examples 8 to 14 were homogeneous gels having excellent emulsification stability, and were free from aggregation of whey protein, and gave a viscoelastic texture without an unpleasant flavor. In addition, in the emulsified gelled oil-fat-containing food (Comparative Examples 1 to 4) in which native gellan gum is not used as an emulsifier or a gelling agent, separation of water occurs, and a cloudy emulsified gel and a clear water gel are separated. A heterogeneous gel was present. For this reason,
It provided uneven texture with a mixture of hard and soft parts.

[0033]

EFFECTS OF THE INVENTION In the food containing the emulsified gelled oil / fat of the present invention, since native gellan gum acts as an excellent emulsion stabilizer, the uniformly dispersed oil / fat does not separate. Therefore, without the need for special equipment such as aseptic filling equipment,
The production can be performed using a filling machine and a heat sterilization apparatus commonly used in the food manufacturing industry, and costs can be reduced by utilizing a conventional production line. Further, the emulsified gelled oil / fat-containing food of the present invention contains a high caloric value oil / fat, and is a gel-like product in which an oily component and an aqueous component are stably mixed, so that it is useful as a dietary supplement, particularly Because it is easy to use, it is the best dietary supplement for the elderly. In addition, the use of high nutritive whey protein in combination with native gellan gum makes it possible to mix a large amount of whey protein, and there is no aggregation of whey protein even after heat treatment, and a good viscoelasticity with an unpleasant flavor disappeared. Give texture.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (reference) A23L 1/187 A23L 1/29 1/29 1/04 F term (reference) 4B001 AC03 AC05 AC44 BC02 EC99 4B018 LB07 MC04 MD14 MD20 MD37 4B025 LB20 LE03 LG11 LG29 LG53 LG56 LK02 4B026 DC03 DC06 DL03 DL04 DX03 4B041 LC06 LD01 LH16 LK14 LK18

Claims (3)

[Claims] 1. An emulsified gelled oil / fat-containing food product comprising an oil / fat and native gellan gum. 2. An emulsified gelled oil / fat-containing food product comprising an oil / fat, native gellan gum and whey protein. 3. The compounding amount in the emulsified gelled oil-fat-containing food,
0.05-40% by weight of fats and oils, 0.2-4.0% by weight of native gellan gum, 0-20% by weight of whey protein
The emulsified gelled oil / fat-containing food according to claim 1 or 2, wherein