JP2006034284A - Void inhibitor, thermally gelled food, foamability-improving agent, foam-containing food, viscosity-adjusting agent, highly viscous food, anti-bending agent, compression-molded food and methods for them - Google Patents
Void inhibitor, thermally gelled food, foamability-improving agent, foam-containing food, viscosity-adjusting agent, highly viscous food, anti-bending agent, compression-molded food and methods for them Download PDFInfo
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Abstract
Description
本発明は、焼きプリン・茶碗蒸し・蒸しプリン等の全卵を使用した加熱ゲル化食品の鬆抑制剤、加熱ゲル化食品およびその製造方法、ホイップクリーム・フラワーペースト・カスタードクリームその他のクリーム類、またはスポンジケーキ・ホットケーキ・蒸しケーキその他の焼き菓子等の気泡含有食品に使用する起泡性向上剤、気泡含有食品およびその製造方法、長芋のとろろ汁等の高粘度食品に使用する粘度調整剤、高粘度食品およびその製造方法、ならびに焼き菓子・ビスケット・ペットフード等の圧縮成型食品に使用する折れ防止剤、圧縮成型食品およびその製造方法に関する。 The present invention relates to a hot-gelling food foe suppressant using whole eggs such as baked pudding, chawanmushi and steamed pudding, a heat-gelled food and a method for producing the same, whipped cream, flower paste, custard cream and other creams, or Foam improver used for foam-containing foods such as sponge cakes, hot cakes, steamed cakes and other baked confectionery, foam-containing foods and production methods thereof, viscosity modifiers used for high-viscosity foods such as Nagatoro juice, The present invention relates to a high-viscosity food and a method for producing the same, and an anti-bending agent used for compression-molded foods such as baked confectionery, biscuits, and pet food, a compression-molded food, and a method for producing the same.
焼きプリン・茶碗蒸し・蒸しプリン等の全卵を使用した食品は、日本の食文化において広く嗜好性食品として楽しまれている。これらの食品は「蒸す」あるいは「焼く」方法で造るが、その簡便性のために電子レンジ等を使用してマイクロ波により食品中の水分子を振動させて加熱することにより造ることができる。しかしながら、電子レンジの加熱温度、加熱時間、加熱環境による影響から食品中に鬆（す）が入って、外観、風味、口当たりが悪くなり、その品質に大きなばらつきが生じるという問題があった。そのために、調理加熱時には、電子レンジの出力を弱めに設定し、加熱の様子を見ながら加熱過多を防がなくてはならなかった。 Foods using whole eggs such as baked pudding, steamed rice bowls, and steamed pudding are widely enjoyed as palatability foods in the Japanese food culture. These foods are made by the “steaming” or “baking” method, but for convenience, they can be made by oscillating and heating water molecules in the food by microwave using a microwave oven or the like. However, there has been a problem in that the food, due to the effects of the heating temperature, heating time, and heating environment of the microwave oven, contains food, resulting in poor appearance, flavor, and mouthfeel, and great variations in quality. Therefore, at the time of cooking and heating, it was necessary to set the output of the microwave oven to be weak and prevent overheating while watching the state of heating.
一方、ホイップクリーム・フラワーペースト・カスタードクリーム等のクリーム類や、スポンジケーキ・ホットケーキ・蒸しケーキ等の焼き菓子は、消費者の食の嗜好性がソフト化傾向にあることから、日本の食文化においては広く嗜好性食品として楽しまれている。これらの気泡含有食品は、その中に撹拌によって生じた細かな気泡を抱くことにより、成形性を保つことが出来るものである。 On the other hand, creams such as whipped cream, flower paste, custard cream, and baked confectionery such as sponge cakes, hot cakes, and steamed cakes tend to be softened by consumers' food preferences. Is widely enjoyed as a palatability food. These bubble-containing foods can maintain moldability by holding fine bubbles generated by stirring in them.
加熱ゲル化食品の従来の技術としては、（１）特許文献１に記載の、トレハロースおよび増粘剤を含有することを特徴とする茶碗蒸しの製造方法、（２）特許文献２に記載の、乳原料およびゲル化剤を含有し、微結晶セルロースを含む組成物を含有することを特徴とする常温流通可能なゲル状食品のように、添加物を利用する方法がある。
As conventional techniques for heat-gelled foods, (1) a method for producing chawanmushi characterized by containing trehalose and a thickening agent described in
しかしながら、上述の技術では、鬆を抑制する課題を解決するために多量の添加物が必要となる。すなわち、特許文献１に記載の実施例では4.6重量%の添加剤（トレハロースとキサンタンガム）を使用し、特許文献２に記載の例では0.5〜10重量%のゲル化剤と0.2〜4重量%の微結晶セルロースを使用しており、食感の質が本来の卵料理と異なってしまうという不具合がある。
However, in the above-described technology, a large amount of additive is required to solve the problem of suppressing voids. That is, in the example described in
一方、気泡含有食品には以下のような解決すべき問題点があった。
（１）クリーム類を製造した後に輸送した場合、輸送中の振動や温度変化によって、いわゆる「ボテ」（粘度の増大）を起こさないようにすること、（２）短時間のホイッピング操作で適切なチャーニング（乳化破壊を生じ、脂肪球の凝集を起こすこと）が出来て速やかに気泡を抱き込むこと、適度のオーバーラン、（３）成形したクリームの保型性が良く、成型器により絞った後でも適切に成形しうる状態になること、が必要である。一方、スポンジケーキなどの焼き菓子においては、生地の中に気泡を抱かせることにより、（１）出来るだけケーキの比容積を増加させてふっくらとした商品にすること、（２）出来るだけ撹拌時間を短縮して作業効率を向上させること、（３）ケーキを焼いた後にしぼませないこと、（４）食感がぼさぼさになる、いわゆる老化が起こるのを抑えること、が必要である。
On the other hand, the aerated foods have the following problems to be solved.
(1) When transporting creams after they are manufactured, avoid so-called “bottoms” (increase in viscosity) due to vibrations and temperature changes during transport. (2) Appropriate with a short whipping operation. It can be churned (caused to break up emulsion and cause fat globules to aggregate), promptly embrace bubbles, moderate overrun, (3) good shape retention of the cream, and squeezed with a molder It is necessary to be in a state where it can be appropriately molded later. On the other hand, in baked confectionery such as sponge cake, by making bubbles in the dough, (1) to increase the specific volume of the cake as much as possible, and (2) to stir as much as possible To improve work efficiency, (3) to prevent the cake from being baked, and (4) to suppress the so-called aging that makes the texture rough.
これらの問題点を解決するために、従来は、気泡含有食品を撹拌する前に、乳化剤や増粘多糖類、リン酸塩、カゼイネートなどの安定剤の配合を組み合わせて、これを添加混合することにより起泡性を向上させていた。 In order to solve these problems, conventionally, before mixing the aerated food, a combination of emulsifiers, thickening polysaccharides, phosphates, caseinates and other stabilizers is combined and added. As a result, foamability was improved.
気泡含有食品の従来の技術としては、（１）特許文献３に記載の、クリームに安定剤としてアラビアガムを0.5〜10%添加してなることを特徴とする起泡性クリーム、（２）特許文献４に記載の、原料が豚由来であり、かつ酸性の処理が施されたゼラチンを使用することを特徴とする起泡性食品、（３）特許文献５に記載の、ナトリウム含量が0.15重量%以下、カルシウム含量が2.5重量%以上、および脂肪含量が1重量%以下である乳清タンパク質を起泡性食品素材として用いた組成物でさらに増粘多糖類を含有する気泡含有食品の調整方法、（４）特許文献６に記載の、食用油脂を、組成物１００重量部中５〜３５重量部、乳化剤として、グリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン酸エステル、蔗糖脂肪酸エステルおよびレシチンから選ばれた１種または２種以上を、組成物１００重量部２〜３０重量部含有、かつ加工鶏卵を組成物１００重量部中０．５〜１０重量部含有することを特徴とする水中油型の起泡性乳化油脂組成物、などのように添加物を利用する方法がある。
As conventional technologies for aerated foods, (1) the foaming cream described in
しかしながら、上述の技術では気泡含有食品の起泡性向上の目的で安定剤を使用しているが、その選択は必ずしも充分ではない。
例えば、特許文献３に記載の実施例では、アラビアガム単独あるいは冷水可溶なカラギナンを組み合わせて気泡含有食品の起泡性向上を試みている。そして、その他の冷水可溶な安定剤として、カラギナン、キサンタンガム、グァーガム、タマリンドシードガム、アルギン酸ナトリウム等が選択肢の一つとして使用できるとされる。しかし、これらは一般に粘性が高く、作業性を悪くするばかりか、ホイップクリームに糊状感を与え、本来のホイップクリームの口溶けを損なってしまうという問題点が依然として残っていた。
However, in the above technique, a stabilizer is used for the purpose of improving the foaming property of the aerated food, but the selection is not always sufficient.
For example, in the Example described in
特許文献４に記載の実施例では、ゼラチンの添加量を0.5-4重量%と限定しているが、動物臭が完全になくなるものではないという課題がある。
特許文献５に記載の実施例では、どうしても生クリーム本来の風味には及ばないという課題がある。
特許文献６に記載の実施例のように油脂等を含む乳化剤では、造花性、口溶けが劣るという課題があり、また、クリームの場合は時間経過に従い、二層に分離し、焼き菓子の場合においても、生地の膨潤が不足するという課題がある。
In the example described in Patent Document 4, the amount of gelatin added is limited to 0.5-4% by weight, but there is a problem that the animal odor is not completely eliminated.
In the Example described in patent document 5, there exists a subject that it does not necessarily reach the original flavor of fresh cream.
In the emulsifier containing fats and oils as in the examples described in Patent Document 6, there is a problem that the artificial flowering property and the mouth melting are inferior, and in the case of cream, it is separated into two layers according to the passage of time. However, there is a problem that the swelling of the dough is insufficient.
ところで、長芋のとろろ汁等の高粘度食品は独特の食感を有し、日本の食文化においてご飯にかけて食するなどして広く楽しまれている。しかしながら、従来、とろろ汁を冷凍後に解凍した場合は、その独特の粘性を失い、離水をし、且つ、とろろ汁独特の曳糸性が弱くなり食感が悪くなるという問題があった。さらに、とろろ汁に食塩や調味用タレを添加すると、その独特の粘性を失い、とろろ汁独特の曳糸性が弱くなり、食感が悪くなるという問題があった。 By the way, high-viscosity foods such as Nagatoro soup stock have a unique texture and are widely enjoyed by eating them with rice in the Japanese food culture. However, conventionally, when garlic juice is thawed after freezing, there is a problem that its unique viscosity is lost, water is removed, and the stringiness unique to garlic juice is weakened, resulting in poor texture. Furthermore, when salt or seasoning sauce is added to the garlic juice, its unique viscosity is lost, and the stringiness unique to the garlic juice is weakened, resulting in poor texture.
とろろ汁の粘性および糸曳き性の低下を防止する従来の技術としては、（１）特許文献７に記載の、炭酸カルシウムと、ＤＥが３０以下、好ましくは２０以下の澱粉加水分解物又はその還元物とを添加した冷凍とろろ汁、及び冷凍とろろ汁の変性防止方法，（２）特許文献８に記載の水溶性で分岐型の多糖類を配合してあることを特徴とする冷凍トロロがある。 Examples of conventional techniques for preventing a decrease in the viscosity and stringiness of garlic juice include (1) a starch hydrolyzate described in Patent Document 7 and a starch hydrolyzate having a DE of 30 or less, preferably 20 or less, or a reduction thereof. There is a frozen trolley characterized by blending the frozen corn filtrate with a product and a method for preventing the denaturation of the chilled mash, (2) the water-soluble branched polysaccharide described in Patent Document 8.
しかしながら、特許文献７に記載の方法ではとろろ汁の解凍後の離水を完全に止めることは出来ず、また粘度の顕著な増強効果を示すものではないという課題があった。また、特許文献８に記載の方法は、冷凍保存後の粘度の低下防止効果が充分とは言えないという課題があった。 However, the method described in Patent Document 7 has a problem that water separation after thawing of the mash cannot be completely stopped and does not show a significant increase in viscosity. In addition, the method described in Patent Document 8 has a problem that it cannot be said that the effect of preventing the decrease in viscosity after freezing is sufficient.
一般に、焼き菓子、ビスケット、ペットフード等の圧縮成型食品は、小麦、澱粉、ゼラチン等の基本的な食品素材を圧縮成型した後、乾燥または焼成して製造される。焼き菓子やビスケットは、間食やおやつとして広く楽しまれている。しかしながら、従来、これらの圧縮成型食品はその素材が小麦等の粉体であるため、製造後にぼろぼろに崩れやすく、より強く圧縮すると粘度が足りずに折れてしまうことがあるという問題があった。 In general, compression-molded foods such as baked goods, biscuits, and pet foods are manufactured by compressing and molding basic food materials such as wheat, starch, and gelatin, and then drying or baking them. Baked goods and biscuits are widely enjoyed as snacks and snacks. Conventionally, however, these compression-molded foods are made of wheat and other powders, so that they tend to break apart after production, and there is a problem that if they are compressed more strongly, they may break due to insufficient viscosity.
圧縮成型食品の折れを防止する従来の技術としては、（１）特許文献９に記載の、油脂性菓子生地表面を吸湿させ、これを焼成することを特徴とする、菓子の製造方法、（２）特許文献１０に記載のように、変性タンパク源、ゼラチン化炭水化物源、不溶性繊維およびマトリックスのもろさを低下させるために十分な量の湿潤剤を含むマトリックスからなる乾燥ペットフードがある。 As a conventional technique for preventing the breakage of the compression molded food, (1) Patent Document 9 describes a method for producing a confectionery characterized in that the surface of an oily confectionery dough is absorbed and baked. There is a dry pet food consisting of a matrix comprising a denatured protein source, a gelatinized carbohydrate source, insoluble fibers and a sufficient amount of wetting agent to reduce the brittleness of the matrix, as described in US Pat.
しかしながら、特許文献９に記載の方法では、強度が高まるのは焼き菓子表面だけであり、折れ防止改善には改善するべき点があるという課題があった。また、特許文献１０に記載の方法は、乾燥ペットフードのもろさ改善のために、湿潤剤としてグリセリン、プロピレングリコール、ブチレングリコール、グリセロールおよびソルビトールのような多価アルコールを使用しているが、使用する添加物の問題もあり、人間用の食品にまで拡大して適用するには課題があった。また、十分な折れ防止改善効果は期待できないという課題があった。 However, in the method described in Patent Document 9, there is a problem that the strength is increased only on the surface of the baked confectionery, and there is a point to be improved in the prevention of breakage. In addition, the method described in Patent Document 10 uses polyhydric alcohols such as glycerin, propylene glycol, butylene glycol, glycerol and sorbitol as a wetting agent to improve the brittleness of dry pet food. There was also a problem of additives, and there was a problem in expanding and applying to foods for humans. In addition, there is a problem that a sufficient improvement effect for preventing breakage cannot be expected.
本発明は、このような従来の課題に着目してなされたもので、食感が良好でかつ鬆の発生を抑制することができる加熱ゲル化食品の鬆抑制剤、その加熱ゲル化食品およびその製造方法、ならびに適度なオーバーランを有し、食感が良好でかつ離水が少なく耐冷凍性を有する気泡含有食品の起泡性向上剤、その気泡含有食品およびその製造方法を提供することを目的とする。さらに、本発明は、食塩や調味用タレを添加しても、また、冷凍後に解凍しても、その独特の粘性を維持し、離水もなく、且つ、独特の曳糸性が保持されて食感が良い、長芋のとろろ汁等に適した高粘度食品の粘度調整剤、その高粘度食品およびその製造方法、ならびに焼成後にぼろぼろに崩れることがなく、より強く圧縮しても折れてしまうことがない圧縮成形食品の折れ防止剤、その圧縮成型食品およびその製造方法を提供することを目的とする。 The present invention has been made by paying attention to such a conventional problem, and has a food texture and a heat-gelled food inhibitor that can suppress the generation of voids, the heat-gelled food, and its An object of the present invention is to provide a production method, a foamability improver for a bubble-containing food having a moderate overrun, good texture, little water separation and freezing resistance, the bubble-containing food, and a method for producing the same And Furthermore, the present invention maintains its unique viscosity even when salt or seasoning sauce is added, or when it is thawed after freezing, without water separation and with a unique spinnability maintained. A high-viscosity food viscosity modifier suitable for long-steamed yam juice, its high-viscosity food and its production method, and does not collapse into pieces after baking and may break even when compressed more strongly An object of the present invention is to provide an anti-breaking agent for compressed molded food, its compressed molded food, and its production method.
本発明者等は、これらの現状に鑑み検討を重ねた結果、サイリウムシードガムおよびタマリンドシードガムを全卵およびショ糖を含む原料に添加することにより、全卵を凝固させる時に生じる鬆の発生を抑え、加熱環境の相違による加熱ゲル化食品のゲル強度を安定化させ、ばらつきをなくすことができることを発見した。また、サイリウムシードガムおよびタマリンドシードガムを含む製剤を食品原料に添加することにより、そこに含まれる気泡を安定させ、冷凍しても気泡が保持され保型性を保つことができることを発見した。
さらに、サイリウムシードガムおよびタマリンドシードガムを高粘度食品に添加することにより、冷凍後に解凍しても、その独特の粘性を維持し、離水もなく、且つ、とろろ汁独特の曳糸性が保持されて食感が良くなることを発見した。また、サイリウムシードガムおよびタマリンドシードガムを原料混合段階で圧縮成型食品に前もって添加することで食品の粘度が向上して折れにくくなることを発見した。
本発明者等はサイリウムシードガムおよびタマリンドシードガム等の配合量および配合比を種々検討することにより、ゲル強度が安定で、食感の改善された加熱ゲル化食品および気泡含有食品の製造に成功した。また、サイリウムシードガムおよびタマリンドシードガム等の配合量および配合比を種々検討することにより、ゲル強度が安定で、食感の改善された高粘度食品および折れにくく、且つ、崩れにくい圧縮成形食品の製造に成功した。こうして、本発明を完成した。
As a result of repeated investigations in view of these current conditions, the present inventors have added the psyllium seed gum and tamarind seed gum to the raw material containing whole egg and sucrose, thereby causing the generation of voids that occur when the whole egg is solidified. It has been found that the gel strength of the heat-gelled food can be suppressed and the variation can be eliminated due to the difference in the heating environment. In addition, it was discovered that by adding a preparation containing psyllium seed gum and tamarind seed gum to food raw materials, the bubbles contained therein can be stabilized and retained even after freezing.
Furthermore, by adding psyllium seed gum and tamarind seed gum to high-viscosity foods, even after thawing after freezing, the unique viscosity is maintained, water separation is not required, and the unique stringiness of garlic juice is maintained. And found that the texture is better. Moreover, it discovered that the viscosity of a foodstuff improved and it became hard to break by adding a psyllium seed gum and a tamarind seed gum beforehand to a compression molding foodstuff at the raw material mixing stage.
The inventors of the present invention have succeeded in producing heat-gelled foods and foam-containing foods with stable gel strength and improved texture by examining various amounts and ratios of psyllium seed gum and tamarind seed gum. did. In addition, by examining various blending amounts and blending ratios of psyllium seed gum and tamarind seed gum, etc., high-viscosity foods with stable gel strength, improved texture, and hard-to-break and compression-molded foods that do not collapse easily Successfully manufactured. Thus, the present invention was completed.
すなわち、本発明に係る鬆抑制剤は、全卵を使用した加熱ゲル化食品の鬆抑制剤であって、サイリウムシードガムとタマリンドシードガムとを99:1乃至1:1の質量比で含有することを特徴とする。
本発明に係る起泡性向上剤は、気泡含有食品の起泡性向上剤であって、サイリウムシードガムとタマリンドシードガムとを99:1乃至1:1の質量比で含有することを特徴とする。
本発明に係る粘度調整剤は、高粘度食品の品質改良剤であって、サイリウムシードガムとタマリンドシードガムとを99:1乃至1:1の質量比で含有することを特徴とする。
本発明に係る折れ防止剤は、圧縮成型食品の折れ防止剤であって、サイリウムシードガムとタマリンドシードガムとを99:1乃至1:1の質量比で含有することを特徴とする。
That is, the porosity inhibitor according to the present invention is an inhibitor of heat-gelled food using whole eggs, and contains psyllium seed gum and tamarind seed gum in a mass ratio of 99: 1 to 1: 1. It is characterized by that.
The foamability improver according to the present invention is a foamability improver for a foam-containing food, characterized in that it contains psyllium seed gum and tamarind seed gum in a mass ratio of 99: 1 to 1: 1. To do.
The viscosity modifier according to the present invention is a quality improver for high-viscosity foods, and contains psyllium seed gum and tamarind seed gum in a mass ratio of 99: 1 to 1: 1.
The anti-bending agent according to the present invention is an anti-bending agent for compression-molded foods, and contains psyllium seed gum and tamarind seed gum in a mass ratio of 99: 1 to 1: 1.
本発明に係る鬆抑制剤、起泡性向上剤、粘度調整剤および折れ防止剤は、サイリウムシードガムおよびタマリンドシードガムの合計量に対し糖類を2:8乃至7:3の質量比で含有することが好ましい。前記糖類はデキストリンであることが好ましい。 The pore suppressant, foaming improver, viscosity modifier and anti-breaking agent according to the present invention contain a saccharide in a mass ratio of 2: 8 to 7: 3 with respect to the total amount of psyllium seed gum and tamarind seed gum. It is preferable. The saccharide is preferably a dextrin.
本発明に係る加熱ゲル化食品は、全卵およびショ糖を使用した加熱ゲル化食品であって、本発明に係る鬆抑制剤を0.1乃至2.0質量%含有することを特徴とする。本発明に係る加熱ゲル化食品の製造方法は、全卵およびショ糖を使用した加熱ゲル化食品の原料全量に対し、本発明に係る鬆抑制剤を加熱ゲル化の前に0.1乃至2.0質量%、添加することを特徴とする。本発明に係る鬆抑制剤の添加量は、より好ましくは0.2乃至1.0質量%である。
本発明に係る加熱ゲル化食品およびその製造方法において、前記加熱ゲル化食品は焼きプリン、茶碗蒸しまたは蒸しプリンであることが好ましい。
The heat-gelled food according to the present invention is a heat-gelled food using whole eggs and sucrose, and is characterized by containing 0.1 to 2.0% by mass of the pore inhibitor according to the present invention. The method for producing a heat-gelled food according to the present invention is based on the whole raw material of the heat-gelled food using whole eggs and sucrose, and 0.1 to 2.0% by mass of the pouch inhibitor according to the present invention before heat-gelation , Added. The addition amount of the pore inhibitor according to the present invention is more preferably 0.2 to 1.0% by mass.
In the heat-gelled food and the method for producing the same according to the present invention, the heat-gelled food is preferably baked pudding, tea-boiled or steamed pudding.
本発明に係る気泡含有食品は、本発明に係る起泡性向上剤を0.2乃至5.0質量%含有することを特徴とする。
本発明に係る気泡含有食品の製造方法は、ホイッピングにより気泡を含有させて成る気泡含有食品の原料全量に対し、本発明に係る起泡性向上剤をホイッピングの前に0.1乃至5.0質量%添加することを特徴とする。本発明に係る起泡性向上剤の添加量は、より好ましくは0.2乃至3.0質量%である。
本発明に係る気泡含有食品およびその製造方法において、前記気泡含有食品はホイップクリーム・フラワーペースト・カスタードクリームその他のクリーム類、またはスポンジケーキ・ホットケーキ・蒸しケーキその他の焼き菓子であることが好ましい。
The aerated food product according to the present invention is characterized by containing 0.2 to 5.0% by mass of the foamability improver according to the present invention.
In the method for producing an aerated food product according to the present invention, the foamability improver according to the present invention is added in an amount of 0.1 to 5.0% by mass before whipping with respect to the total amount of the raw material of the aerated food product containing bubbles by whipping. It is characterized by that. The addition amount of the foamability improver according to the present invention is more preferably 0.2 to 3.0% by mass.
In the bubble-containing food and the method for producing the same according to the present invention, the bubble-containing food is preferably whipped cream, flower paste, custard cream or other cream, or sponge cake, hot cake, steamed cake or other baked confectionery.
本発明に係る高粘度食品は、本発明に係る粘度調整剤を0.1乃至2.0質量%含有することを特徴とする。本発明に係る高粘度食品の製造方法は、高粘度食品の原料全量に対し、本発明に係る粘度調整剤を0.1乃至2.0質量%添加することを特徴とする。特に、本発明に係る高粘度食品の製造方法において、本発明に係る粘度調整剤を、食する直前あるいは冷凍前に添加することが好ましい。本発明に係る粘度調整剤の添加量は、より好ましくは0.2乃至1.0質量%である。
本発明に係る高粘度食品の製造方法において、前記高粘度食品は長芋のとろろ汁であることが好ましい。
The high-viscosity food according to the present invention is characterized by containing 0.1 to 2.0% by mass of the viscosity modifier according to the present invention. The method for producing a high-viscosity food according to the present invention is characterized in that 0.1 to 2.0% by mass of the viscosity modifier according to the present invention is added to the total amount of raw materials of the high-viscosity food. In particular, in the method for producing a highly viscous food according to the present invention, it is preferable to add the viscosity modifier according to the present invention immediately before eating or before freezing. The addition amount of the viscosity modifier according to the present invention is more preferably 0.2 to 1.0% by mass.
In the method for producing a high-viscosity food according to the present invention, the high-viscosity food is preferably a long-steamed garlic juice.
本発明に係る圧縮成型食品は、本発明に係る折れ防止剤を0.1乃至2.0質量%含有することを特徴とする。
本発明に係る圧縮成型食品の製造方法は、圧縮成型食品の原料全量に対し、本発明に係る折れ防止剤を0.1乃至2.0質量%添加することを特徴とする。特に、本発明に係る圧縮成型食品の製造方法において、本発明に係る折れ防止剤を、原料混合の際に0.2乃至1.0質量%添加することが好ましい。
本発明に係る圧縮成型食品の製造方法において、前記圧縮成型食品は小麦、澱粉およびゼラチンを原料に含む食品であることがより好ましい。
The compression molded food according to the present invention is characterized by containing 0.1 to 2.0% by mass of the anti-bending agent according to the present invention.
The method for producing a compression-molded food according to the present invention is characterized in that 0.1 to 2.0 mass% of the anti-bending agent according to the present invention is added to the total amount of raw materials of the compression-molded food. In particular, in the method for producing a compression-molded food according to the present invention, it is preferable to add 0.2 to 1.0% by mass of the anti-bending agent according to the present invention when mixing raw materials.
In the method for producing a compression molded food according to the present invention, the compression molded food is more preferably a food containing wheat, starch and gelatin as raw materials.
本発明に係る加熱ゲル化食品、気泡含有食品、高粘度食品および圧縮成型食品は、サイリウムシードガムおよびタマリンドシードガムのほか、カラギナン、キサンタンガム、グアガム、その他の増粘多糖類を１種または２種以上含んでいてもよい。サイリウムシードガムおよびタマリンドシードガムは、冷水可溶である利点がある。 The heat-gelled food, the foam-containing food, the high-viscosity food, and the compression-molded food according to the present invention include one or two kinds of polysaccharide polysaccharides such as carrageenan, xanthan gum, guar gum, and others, in addition to psyllium seed gum and tamarind seed gum. The above may be included. Psyllium seed gum and tamarind seed gum have the advantage of being cold water soluble.
サイリウムシードガムおよびタマリンドシードガムの配合比は、99:1乃至1:1の質量比であり、特に20:1乃至5:1であることが好ましい。 The blending ratio of the psyllium seed gum and the tamarind seed gum is 99: 1 to 1: 1, and preferably 20: 1 to 5: 1.
本発明において、サイリウムシードガムおよびタマリンドシードガムは、糖類に分散させてあることが好ましい。糖類は、分散剤として機能し、スクロース、デキストリン、マルトース、マルチトール、トレハロース、ソルビトール、ブドウ糖等の１種または２種以上から選択することが好ましい。糖類は、食感の質に影響を及ぼさないことから、特にデキストリンであることが好ましい。 In the present invention, the psyllium seed gum and the tamarind seed gum are preferably dispersed in sugars. The saccharide functions as a dispersant and is preferably selected from one or more of sucrose, dextrin, maltose, maltitol, trehalose, sorbitol, glucose and the like. The saccharide is particularly preferably dextrin because it does not affect the quality of texture.
本発明において、サイリウムシードガムおよびタマリンドシードガムの合計量に対するデキストリンその他の糖類の配合率は、2:8乃至7:3の質量比であればよいが、特に3:2乃至1:2の質量比であることが好ましい。これにより、鬆抑制剤、起泡性向上剤、高粘度食品の粘度調整剤または圧縮成形食品の折れ防止剤として食品の品質改良に作用させるのに必要なサイリウムシードガムおよびタマリンドシードガムの総量を従来の添加剤に比べて少量とすることができる。 In the present invention, the mixing ratio of dextrin and other saccharides with respect to the total amount of psyllium seed gum and tamarind seed gum may be a mass ratio of 2: 8 to 7: 3, particularly a mass of 3: 2 to 1: 2. The ratio is preferable. As a result, the total amount of psyllium seed gum and tamarind seed gum required to act on the quality improvement of foods as a pore inhibitor, foaming improver, viscosity modifier for high-viscosity foods, or anti-breaking agent for compression molded foods is reduced. The amount can be small compared to conventional additives.
すなわち、サイリウムシードガム、タマリンドシードガムとデキストリンの製剤の総量は加熱ゲル化食品全体に対し0.1乃至2.0質量%と少量で良いため、食感の質に影響を及ぼさない。また、サイリウムシードガム、タマリンドシードガムとデキストリンの製剤の総量は気泡含有食品全体に対し0.2乃至5.0質量%と少量で良いため、食感の質に影響を及ぼさない。また、サイリウムシードガム、タマリンドシードガムとデキストリンの製剤の総量は高粘度食品全体に対し0.1乃至2.0質量%と少量で良いため、食感の質に影響を及ぼさない。また、サイリウムシードガム、タマリンドシードガムとデキストリンの製剤の総量は圧縮成型食品全体に対し0.1乃至2.0質量%と少量で良いため、食感の質に影響を及ぼさない。 That is, since the total amount of psyllium seed gum, tamarind seed gum and dextrin preparation may be as small as 0.1 to 2.0% by mass with respect to the whole heat-gelled food, it does not affect the quality of texture. Also, the total amount of psyllium seed gum, tamarind seed gum and dextrin preparation may be as small as 0.2 to 5.0% by mass with respect to the total amount of the aerated food product, so that it does not affect the texture. In addition, the total amount of psyllium seed gum, tamarind seed gum and dextrin preparation may be as small as 0.1 to 2.0% by mass with respect to the whole high-viscosity food, and does not affect the texture. In addition, the total amount of psyllium seed gum, tamarind seed gum and dextrin preparation may be as small as 0.1 to 2.0% by mass with respect to the whole compression-molded food, and does not affect the quality of texture.
また、サイリウムシードガムとタマリンドシードガムは冷水可溶な増粘多糖類であることから、本発明に係る鬆抑制剤、起泡性向上剤、高粘度食品の粘度調整剤および圧縮成形食品の折れ防止剤は、食品素材に投入するときに簡便性が高いという利点がある。さらに、サイリウムシードガムとタマリンドシードガムは保水性の高い増粘多糖類であることから加熱ゲル化食品の食感を滑らかにすることができる。 In addition, since psyllium seed gum and tamarind seed gum are thickening polysaccharides soluble in cold water, the pore inhibitor according to the present invention, the foamability improver, the viscosity modifier for high-viscosity foods, and the folding of compression-molded foods The inhibitor has an advantage that it is highly convenient when introduced into a food material. Furthermore, since psyllium seed gum and tamarind seed gum are thickening polysaccharides with high water retention, the texture of the heat-gelled food can be made smooth.
このように、本発明に係る鬆抑制剤は、焼きプリン、茶碗蒸し、蒸しプリン等の全卵を使用した加熱ゲル化食品を製造するに際し、前もって添加することで、卵液表層部分の局部的過熱のためにゲル化食品中に鬆が入ることを抑制することができ、電子レンジ加熱等の加熱環境の違いや加熱過多によって生ずる品質のばらつきを少なくすることができる。
同様に、本発明に係る起泡性向上剤は、ホイップクリーム・フラワーペースト・カスタードクリームその他のクリーム類、またはスポンジケーキ・ホットケーキ・蒸しケーキその他の焼き菓子等の気泡含有食品を製造するに際し、前もって添加することで、気泡含有食品の気泡を安定化させることができ、冷凍しても気泡が保持され保型性を保つことができる。本発明に係る起泡性向上剤においては、食品素材について特に注意を払う必要はなく、生クリームの乳脂肪分が多いダブルクリーム（乳脂肪分60%以上）やヘビークリーム（乳脂肪分40-60%）のみならず、乳脂肪分20%程度のテーブルクリーム（コーヒークリーム）を選択しても適度な起泡性、適度なオーバーランを得ることができる。
As described above, when the anti-porosis agent according to the present invention is used to produce a heated gelled food using whole eggs such as baked pudding, chawanmushi, and steamed pudding, it is added in advance to locally overheat the egg liquid surface layer portion. For this reason, it is possible to suppress the entry of voids into the gelled food, and it is possible to reduce variations in quality caused by differences in heating environments such as microwave heating and excessive heating.
Similarly, when the foamability improver according to the present invention is used to produce a foam-containing food such as whipped cream, flower paste, custard cream or other cream, or sponge cake, hot cake, steamed cake or other baked confectionery, By adding in advance, the bubbles of the aerated food can be stabilized, and even after freezing, the bubbles are retained and the shape retaining property can be maintained. In the foamability improver according to the present invention, it is not necessary to pay particular attention to the food material. Double cream (milk fat content of 60% or more) or heavy cream (milk fat content 40- 60%), even if a table cream (coffee cream) with a milk fat content of about 20% is selected, moderate foaming and moderate overrun can be obtained.
また、本発明に係る粘度調整剤は、長芋のとろろ汁等の高粘度食品を製造するに際し、前もって添加することで、冷凍後に解凍しても、その独特の粘性を維持し、離水もなく、且つ、とろろ汁独特の曳糸性が保持されて食感が良くなる。
同様に、本発明に係る圧縮成型食品は、焼き菓子、ビスケット、ペットフード等の圧縮成型食品を製造するに際し、製造後または焼成後にぼろぼろに崩れることがなく、より強く圧縮しても折れてしまうことがなく、崩れたり折れたりするのを抑制することができる。
In addition, the viscosity modifier according to the present invention, when producing high-viscosity foods such as long bean curd juice, by adding in advance, even after thawing after freezing, maintains its unique viscosity, without water separation, In addition, the peculiar stringiness of garlic juice is maintained and the texture is improved.
Similarly, the compression-molded food according to the present invention does not collapse into a crumb after manufacture or after baking when producing a compression-molded food such as baked confectionery, biscuits, pet food, etc. It can be prevented from collapsing or breaking.
本発明に係る鬆抑制剤、起泡性向上剤、高粘度食品の粘度調整剤および圧縮成形食品の折れ防止剤を開発するにあたり、以下の試験例を行い、（１）適切な増粘多糖類の種類の選択、（２）増粘多糖類の組み合わせの選択、（３）増粘多糖類の配合比率の設定を行った。 In developing the void inhibitor, foaming improver, high-viscosity food viscosity modifier and compression-molded food breakage inhibitor according to the present invention, the following test examples were conducted, and (1) appropriate thickening polysaccharides. (2) Selection of combination of thickening polysaccharides, (3) Setting of blending ratio of thickening polysaccharides.
本発明によれば、食感が良好でかつ鬆の発生を抑制可能な鬆抑制剤、加熱ゲル化食品およびその製造方法を提供することができる。また、適度なオーバーランを有し、食感が良好でかつ離水が少なく耐冷凍性を有する気泡含有食品の起泡性向上剤、その気泡含有食品およびその製造方法を提供することができる。
さらに、本発明によれば、食塩や調味用タレを添加しても、また、冷凍後に解凍しても、冷凍変性が少なく、その独特の粘性を維持し、離水もなく、且つ、独特の曳糸性が保持されて食感が良い、長芋のとろろ汁等に適した高粘度食品の粘度調整剤、その高粘度食品およびその製造方法を提供することができる。また、焼成後にぼろぼろに崩れることがなく、より強く圧縮しても折れてしまうことがない圧縮成形食品の折れ防止剤、その圧縮成型食品およびその製造方法を提供することができる。
ADVANTAGE OF THE INVENTION According to this invention, the food inhibitor with favorable food texture and which can suppress generation | occurrence | production of a void, a heat-gelled foodstuff, and its manufacturing method can be provided. In addition, it is possible to provide a foaming improver for a bubble-containing food having an appropriate overrun, good texture, little water separation and freezing resistance, the bubble-containing food, and a method for producing the same.
Furthermore, according to the present invention, even if salt or seasoning sauce is added or thawed after freezing, there is little freezing denaturation, its unique viscosity is maintained, there is no water separation, and it is unique. It is possible to provide a viscosity modifier for a high-viscosity food suitable for long-steamed garlic juice, the high-viscosity food, and a method for producing the same. Further, it is possible to provide an anti-bending agent for a compression-molded food that does not break down after baking and does not break even when compressed more strongly, its compression-molded food, and a method for producing the same.
<試験例１>
[増粘多糖類の種類による焼きプリンへの影響]
鬆抑制剤として最適な増粘多糖類を選択するため、その種類を変えて製造した焼きプリンの試験例を以下に示す。
試験区１：サイリウムシードガム0.33gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.4gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区２：タマリンドシードガム0.33gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.4gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区３：カラギナン0.33gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.4gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区４：キサンタンガム0.33gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.4gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区５：グアガム0.33gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.4gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
<Test Example 1>
[Influence on baked pudding by type of thickening polysaccharide]
Test examples of baked pudding produced by changing the kind of the thickening polysaccharide to select an optimal thickening polysaccharide as a pore inhibitor are shown below.
Test group 1: 0.33 g of psyllium seed gum and 0.27 g of dextrin, 10.0 g of granulated sugar and 50.0 g of milk were mixed and dissolved by heating. 39.4 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 2: 0.33 g of tamarind seed gum and 0.27 g of dextrin, 10.0 g of granulated sugar and 50.0 g of milk were mixed and dissolved by heating. 39.4 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 3: 0.33 g of carrageenan and 0.27 g of dextrin, 10.0 g of granulated sugar and 50.0 g of milk were mixed and dissolved by heating. 39.4 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test section 4: 0.33 g of xanthan gum and 0.27 g of dextrin, 10.0 g of granulated sugar and 50.0 g of milk were mixed and dissolved by heating. 39.4 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 5: 0.33 g of guar gum and 0.27 g of dextrin, 10.0 g of granulated sugar and 50.0 g of milk were mixed and dissolved by heating. 39.4 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
[増粘多糖類の種類を変えた焼きプリンの評価方法]
前述の方法で製造した焼きプリンについて、官能評価を指標としてモニター10名による10点評価の平均として算出した（表１）。
[Evaluation method of baked pudding with different types of thickening polysaccharides]
About the baked pudding manufactured by the above-mentioned method, it calculated as an average of 10-point evaluation by 10 monitors using sensory evaluation as an index (Table 1).
[増粘多糖類の種類を変えた焼きプリンの評価結果]
表１に示す通り、各試験区の破断荷重を測定した結果、試験区１（サイリウムシードガム含有区）、２（タマリンドシードガム含有区）が最も柔らかく、ゲル強度の安定性も高く、食感が改善されていることが分かった。これらの試験区では凝集・沈殿も見られず、”鬆”が入っていなかった。
[Evaluation results of baked pudding with different types of thickening polysaccharides]
As shown in Table 1, as a result of measuring the breaking load of each test group, test group 1 (containing psyllium seed gum) and 2 (containing tamarind seed gum) are the softest and have high gel strength stability and texture. Was found to be improved. In these test sections, neither aggregation nor precipitation was observed, and no “po” was contained.
<試験例２>
[増粘多糖類の組み合わせによる焼きプリンへの影響]
鬆抑制剤として最適な増粘多糖類の組み合わせを選択するため、増粘多糖類の組み合わせを変えたときの焼きプリンへの影響を以下に示す。
試験区６：サイリウムシードガム0.3g、タマリンドシードガム0.03gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.4gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区７：サイリウムシードガム0.3g、カラギナンガム0.03gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.4gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区８：サイリウムシードガム0.3g、キサンタンガム0.03gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.4gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区９：サイリウムシードガム0.3g、グアガム0.03gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.4gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
<Test Example 2>
[Influence on grilled pudding by combination of thickening polysaccharides]
In order to select an optimal combination of thickening polysaccharides as a pore inhibitor, the influence on baked pudding when the combination of thickening polysaccharides is changed is shown below.
Test group 6: 0.3 g of psyllium seed gum, 0.03 g of tamarind seed gum and 0.27 g of dextrin, 10.0 g of granulated sugar and 50.0 g of milk were mixed and dissolved by heating. 39.4 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 7: 0.3 g of psyllium seed gum, 0.03 g of carrageenan gum and 0.27 g of dextrin, 10.0 g of granulated sugar and 50.0 g of milk were mixed and dissolved by heating. 39.4 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 8: 0.3 g of psyllium seed gum, 0.03 g of xanthan gum and 0.27 g of dextrin, 10.0 g of granulated sugar, and 50.0 g of milk were mixed and dissolved by heating. 39.4 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 9: 0.3 g of psyllium seed gum, 0.03 g of guar gum and 0.27 g of dextrin, 10.0 g of granulated sugar and 50.0 g of milk were mixed and dissolved by heating. 39.4 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
[増粘多糖類の組み合わせを変えた焼きプリンの評価方法]
前述の方法で製造した焼きプリンについて、官能評価を指標としてモニター10名による10点評価の平均として算出した（表２）。
[Evaluation method of baked pudding with different combinations of thickening polysaccharides]
About the baked pudding manufactured by the above-mentioned method, it calculated as an average of 10-point evaluation by 10 monitors using sensory evaluation as an index (Table 2).
[増粘多糖類の組み合わせを変えた焼きプリンの評価結果]
表２に示す通り、各試験区の破断荷重を測定した結果、試験区６（サイリウムシードガムとタマリンドシードガムを併用した区）が最も柔らかく、品質のばらつきも少なかった。凝集・沈殿も見られず、”鬆”が入らなかった。
[Evaluation results of baked pudding with different thickening polysaccharide combinations]
As shown in Table 2, as a result of measuring the breaking load in each test group, the test group 6 (the group using psyllium seed gum and tamarind seed gum) was the softest and there was little variation in quality. No aggregation / precipitation was observed, and no “po” entered.
<試験例３>
[増粘多糖類の配合比率による焼きプリンへの影響]
増粘多糖類の配合比率を変えた焼きプリンの試験例を以下に示す。
試験区１０：タマリンドシードガム0.33gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.4gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区１１：サイリウムシードガム0.03g、タマリンドシードガム0.30gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解し、この混合液に全卵39.4gを加え濾したあと、試験区１と同様の工程で焼きプリンを製造した。
試験区１２：サイリウムシードガム0.10g、タマリンドシードガム0.23gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解し、この混合液に全卵39.4gを加え濾したあと、試験区１と同様の工程で焼きプリンを製造した。
試験区１３：サイリウムシードガム0.165g、タマリンドシードガム0.165gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解し、この混合液に全卵39.4gを加え濾したあと、試験区１と同様の工程で焼きプリンを製造した。
試験区１４：サイリウムシードガム0.25g、タマリンドシードガム0.08gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解し、この混合液に全卵39.4gを加え濾したあと、試験区１と同様の工程で焼きプリンを製造した。
試験区１５：サイリウムシードガム0.30g、タマリンドシードガム0.03gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解し、この混合液に全卵39.4gを加え濾したあと、試験区１と同様の工程で焼きプリンを製造した。
試験区１６：サイリウムシードガム0.33gおよびデキストリン0.27g、グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解し、この混合液に全卵39.4gを加え濾したあと、試験区１と同様の工程で焼きプリンを製造した。
<Test Example 3>
[Influence on grilled pudding by blending ratio of thickening polysaccharide]
Test examples of baked pudding with different blending ratios of thickening polysaccharides are shown below.
Test group 10: 0.33 g of tamarind seed gum and 0.27 g of dextrin, 10.0 g of granulated sugar and 50.0 g of milk were mixed and dissolved by heating. 39.4 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 11: 0.03 g of psyllium seed gum, 0.30 g of tamarind seed gum and 0.27 g of dextrin, 10.0 g of granulated sugar, and 50.0 g of milk were mixed and dissolved by heating. 39.4 g of whole egg was added to this mixture and filtered. The baked pudding was manufactured in the same process as in the first section.
Test group 12: 0.10 g of psyllium seed gum, 0.23 g of tamarind seed gum and 0.27 g of dextrin, 10.0 g of granulated sugar, and 50.0 g of milk were mixed with heating and dissolved. 39.4 g of whole egg was added to this mixture and filtered. The baked pudding was manufactured in the same process as in the first section.
Test group 13: Mixing 0.165 g of psyllium seed gum, 0.165 g of tamarind seed gum and 0.27 g of dextrin, 10.0 g of granulated sugar and 50.0 g of milk, heating and dissolving, adding 39.4 g of whole egg to this mixture, filtering, and testing The baked pudding was manufactured in the same process as in the first section.
Test Zone 14: Pyrium seed gum 0.25g, Tamarind seed gum 0.08g and dextrin 0.27g, granulated sugar 10.0g, milk 50.0g were mixed and dissolved by heating. 39.4g of whole egg was added to this mixture and filtered. The baked pudding was manufactured in the same process as in the first section.
Test group 15: Mix 0.30 g of psyllium seed gum, 0.03 g of tamarind seed gum and 0.27 g of dextrin, 10.0 g of granulated sugar, 50.0 g of milk, dissolve by heating, add 39.4 g of whole egg to this mixture and filter, then test The baked pudding was manufactured in the same process as in the first section.
Test group 16: 0.33 g of psyllium seed gum and 0.27 g of dextrin, 10.0 g of granulated sugar and 50.0 g of milk were mixed and dissolved by heating. After adding 39.4 g of whole egg to this mixture and filtering, the same process as in
[増粘多糖類の配合比率を変えた焼きプリンの評価方法]
前述の方法で製造した焼きプリンについて、レオメーター（ゲル強度測定器、（株）山電社製）により、食感（堅さ）の変化とゲル強度の安定化を評価した。なお、オーブンの位置により蒸しプリンの物性にぶれが生じるので、オーブン上に均等においた６個の焼きプリンから平均と分散を算出し物性評価した。すなわち、本発明の試験区と対照区における蛋白系ゲル（焼きプリン）の食感（堅さ）とゲル強度の安定化の測定結果を表３に示す。また、評価方法はモニター10名による10点評価の平均として算出した（表３）。
[Evaluation method for baked pudding with different blending ratio of thickening polysaccharide]
About the baked pudding manufactured by the above-mentioned method, the change of food texture (stiffness) and the stabilization of gel strength were evaluated with the rheometer (gel strength measuring device, Yamaden Co., Ltd.). Since the physical properties of the steamed pudding vary depending on the position of the oven, the average and dispersion were calculated from six baked puddings uniformly placed on the oven, and the physical properties were evaluated. That is, Table 3 shows measurement results of the texture (stiffness) and gel strength stabilization of the protein gel (baked pudding) in the test group and the control group of the present invention. The evaluation method was calculated as the average of 10-point evaluations by 10 monitors (Table 3).
[増粘多糖類の配合比率を変えた焼きプリンの評価結果]
表３に示す通り、各試験区の破断荷重を測定した結果、試験区１５（サイリウムシードガムの質量がタマリンドシードガムの質量の10倍含む区）が最も柔らかく、ゲル強度の安定性も高く、食感が改善されていることが分かった。試験区１５では凝集、沈殿も見られず、”鬆”が入らなかった。一方、官能評価の結果、サイリウムシードガムの配合比がタマリンドシードガムの配合比よりも多い時に評価が高い結果となった。
[Evaluation results of baked pudding with different thickening polysaccharide content]
As shown in Table 3, as a result of measuring the breaking load of each test section, the test section 15 (section in which the mass of the psyllium seed gum includes 10 times the mass of the tamarind seed gum) is the softest, and the stability of the gel strength is high. It was found that the texture was improved. In the test section 15, neither aggregation nor precipitation was observed, and “po” did not enter. On the other hand, as a result of sensory evaluation, evaluation was high when the blending ratio of psyllium seed gum was higher than the blending ratio of tamarind seed gum.
[鬆抑制剤の添加量による焼きプリンへの影響]
鬆抑制剤の添加量を変えた焼きプリンの実施例を以下に示す。
対照区：グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解した。この混合液に全卵40.0gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区１７：サイリウムシードガム0.05g、タマリンドシードガム0.005gおよびデキストリン0.045gから成る鬆抑制剤、グラニュー糖10.0g、ならびに牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.9gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区１８：サイリウムシードガム0.1g、タマリンドシードガム0.01gおよびデキストリン0.09gから成る鬆抑制剤、グラニュー糖10.0g、ならびに牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.8gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区１９：サイリウムシードガム0.2g、タマリンドシードガム0.02gおよびデキストリン0.18gから成る鬆抑制剤、グラニュー糖10.0g、ならびに牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.6gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区２０：サイリウムシードガム0.3g、タマリンドシードガム0.03gおよびデキストリン0.27gから成る鬆抑制剤、グラニュー糖10.0g、ならびに牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.4gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区２１：サイリウムシードガム0.4g、タマリンドシードガム0.04gおよびデキストリン0.36gから成る鬆抑制剤、グラニュー糖10.0g、ならびに牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.2gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
試験区２２：サイリウムシードガム0.5g、タマリンドシードガム0.05gおよびデキストリン0.45gから成る鬆抑制剤、グラニュー糖10.0g、ならびに牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.0gを加え濾したあと、カップに充填し、オーブンにて200℃、60分間加熱した。冷蔵にて60分間冷却して焼きプリンを製造した。
[Effects on the baked pudding by the addition amount of the inhibitor]
Examples of baked pudding with different amounts of addition of the pore inhibitor are shown below.
Control group: 10.0 g of granulated sugar and 50.0 g of milk were mixed and dissolved by heating. 40.0 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 17: A pore inhibitor composed of 0.05 g of psyllium seed gum, 0.005 g of tamarind seed gum and 0.045 g of dextrin, 10.0 g of granulated sugar, and 50.0 g of milk were mixed and dissolved by heating. 39.9 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 18: A pore inhibitor composed of 0.1 g of psyllium seed gum, 0.01 g of tamarind seed gum and 0.09 g of dextrin, 10.0 g of granulated sugar, and 50.0 g of milk were mixed and dissolved by heating. 39.8 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 19: A pore inhibitor consisting of 0.2 g of psyllium seed gum, 0.02 g of tamarind seed gum and 0.18 g of dextrin, 10.0 g of granulated sugar, and 50.0 g of milk were mixed and dissolved by heating. 39.6 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 20: A pottery inhibitor composed of 0.3 g of psyllium seed gum, 0.03 g of tamarind seed gum and 0.27 g of dextrin, 10.0 g of granulated sugar, and 50.0 g of milk were mixed and dissolved by heating. 39.4 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 21: A pore inhibitor composed of 0.4 g of psyllium seed gum, 0.04 g of tamarind seed gum and 0.36 g of dextrin, 10.0 g of granulated sugar, and 50.0 g of milk were mixed and dissolved by heating. 39.2 g of whole egg was added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
Test group 22: A pore inhibitor composed of 0.5 g of psyllium seed gum, 0.05 g of tamarind seed gum and 0.45 g of dextrin, 10.0 g of granulated sugar, and 50.0 g of milk were mixed and dissolved by heating. 39.0 g of whole eggs were added to this mixed solution, filtered, filled into a cup, and heated in an oven at 200 ° C. for 60 minutes. The baked pudding was manufactured by cooling in a refrigerator for 60 minutes.
[鬆抑制剤の添加量を変えた焼きプリンの評価方法]
前述の方法で製造した焼きプリンについて、レオメーター（ゲル強度測定器、（株）山電社製）により、食感（堅さ）の変化とゲル強度の安定化を評価した。なお、オーブンの位置により蒸しプリンの物性にぶれが生じるので、オーブン上に均等においた６個の焼きプリンから平均と分散を算出し物性評価した。すなわち、本発明の試験区と対照区における蛋白系ゲル（焼きプリン）の食感（堅さ）とゲル強度の安定化の測定結果を表４に示す。また、評価方法はモニター10名による10点評価の平均として算出した（表４）。
[Evaluation method of baked pudding with different addition of anti-poisoning agent]
About the baked pudding manufactured by the above-mentioned method, the change of food texture (stiffness) and the stabilization of gel strength were evaluated with the rheometer (gel strength measuring device, Yamaden Co., Ltd.). Since the physical properties of the steamed pudding vary depending on the position of the oven, the average and dispersion were calculated from six baked puddings uniformly placed on the oven, and the physical properties were evaluated. That is, Table 4 shows the measurement results of the texture (stiffness) and gel strength stabilization of the protein gel (baked pudding) in the test group and the control group of the present invention. The evaluation method was calculated as the average of 10-point evaluations by 10 monitors (Table 4).
[鬆抑制剤の添加量を変えた焼きプリンの評価結果]
表４に示す通り、各試験区の破断荷重を測定した結果、試験区１８が最も柔らかく対照区の1/2以下の破断強度になり、食感が改善されていることが分かった。また、ゲル強度の安定性を破断荷重測定結果から分散を算出した結果、試験区２０の処方が最も安定した強度を保っていることが分かった。一方、官能評価の結果、試験区１８〜試験区２０の焼きプリンが好ましい結果となり、試験区２１よりも増粘剤製剤が多くなるに従って、食感が若干悪くなる傾向にあった。また、試験区１７〜試験区２２において製造された焼きプリンはいずれも”鬆”が入らず良好な状態であった。
[Evaluation results of baked pudding with different addition amount of inhibitor]
As shown in Table 4, as a result of measuring the breaking load of each test group, it was found that the test group 18 was the softest and had a breaking strength of 1/2 or less that of the control group, and the texture was improved. Moreover, as a result of calculating dispersion | distribution from the breaking load measurement result about stability of gel strength, it turned out that the prescription of the test area 20 has maintained the most stable intensity | strength. On the other hand, as a result of the sensory evaluation, the baked pudding in the test group 18 to the test group 20 was a preferable result, and as the thickener preparation increased more than the test group 21, the texture tended to be slightly worse. In addition, the baked puddings manufactured in the test sections 17 to 22 were all in a good state without “porosity”.
蒸しプリンの実施例を以下に示す。
本実施例：サイリウムシードガム0.1g、タマリンドシードガム0.01gおよびデキストリン0.09gから成る鬆抑制剤、グラニュー糖10.0g、ならびに牛乳50.0gを混合し加熱溶解した。この混合液に全卵39.8gを加え濾したあと、カップに充填し、40分間蒸した。冷蔵にて60分間冷却して本発明の蒸しプリンを製造した。
対照区：グラニュー糖10.0g、牛乳50.0gを混合し加熱溶解し、この混合液に全卵39.8gを加え濾したあと、カップに充填して、40分間蒸した。
Examples of steamed pudding are shown below.
In this example, 0.1 g of psyllium seed gum, 0.01 g of tamarind seed gum and 0.09 g of dextrin, 10.0 g of granulated sugar, and 50.0 g of milk were mixed and dissolved by heating. 39.8 g of whole eggs were added to this mixture and filtered, then filled into a cup and steamed for 40 minutes. The steamed pudding of the present invention was produced by cooling in a refrigerator for 60 minutes.
Control group: 10.0 g of granulated sugar and 50.0 g of milk were mixed and dissolved by heating. After 39.8 g of whole egg was added to this mixed solution and filtered, it was filled into a cup and steamed for 40 minutes.
[鬆抑制剤を添加した蒸しプリンの評価方法]
前述の方法で製造した蒸しプリンについて、鬆抑制剤を添加していない対照区と目視にて比較した。その結果を図１に示す。図１（Ａ）は鬆抑制剤を添加していない対照区の側面図、図１（Ｂ）は鬆抑制剤を添加した本実施例の側面図である。
[Evaluation method of steamed pudding with added inhibitor]
The steamed pudding produced by the above-mentioned method was visually compared with the control group to which no porosity inhibitor was added. The result is shown in FIG. FIG. 1 (A) is a side view of a control group to which no porosity inhibitor is added, and FIG. 1 (B) is a side view of the present embodiment to which a porosity inhibitor is added.
[鬆抑制剤を添加した蒸しプリンの評価結果]
図１（Ａ），（Ｂ）に示すように、透明の容器１の中の蒸しプリン２に鬆３が見える。対照区では蒸しプリン２の表面に”鬆”３が多数、入っているのに対して、実施例では”鬆”３がほとんど入っていないことが分かる。
[Evaluation results of steamed pudding with added inhibitor]
As shown in FIGS. 1 (A) and 1 (B), the
[起泡性向上剤の添加によるすだち生クリームへの影響]
起泡性向上剤を添加したすだち生クリームの実施例を以下に示す。
対照区：砂糖40.0gを水40.0gに加えて沸騰するまで加熱し、この溶液にすだち果汁20gを加え冷蔵にて60分間冷却した。この混合物を生クリーム400gに混合してかき混ぜて対照区のすだち生クリームを製造した。
実施例３区：サイリウムシードガム1.0g、タマリンドシードガム0.1gおよびデキストリン0.9gから成る起泡性向上剤（全量2.0g）と砂糖40.0gを前もって撹拌混合した後、水38.0gに加えて沸騰するまで加熱し、この溶液にすだち果汁20gを加え冷蔵にて60分間冷却した。この混合物を生クリーム400gに混合してかき混ぜて実施例３区のすだち生クリームを製造した。
[Effects of sudachi cream by adding foaming agent]
Examples of fresh cream with added foaming improver are shown below.
Control group: 40.0 g of sugar was added to 40.0 g of water and heated until boiling. To this solution was added 20 g of fruit juice and cooled in a refrigerator for 60 minutes. This mixture was mixed with 400 g of fresh cream and stirred to produce a fresh cream in the control group.
Example 3 Section: 1.0 g of psyllium seed gum, 0.1 g of tamarind seed gum and 0.9 g of dextrin and a foaming improver (total amount of 2.0 g) and 40.0 g of sugar were mixed with stirring in advance, and then added to 38.0 g of water and boiled. Then, 20 g of Sudachi fruit juice was added to the solution and cooled in a refrigerator for 60 minutes. This mixture was mixed with 400 g of fresh cream and stirred to produce a fresh cream of Example 3 district.
[起泡性向上剤を添加したすだち生クリームの評価方法]
（１）すだち生クリームの気泡安定性について
前述の方法で製造したすだち生クリームについて、常温で試験品をかき混ぜて、その外観を経時的（1分、５分）に観察してすだち生クリームの気泡安定性を判断した。評価結果を表５および図２（Ａ−１），（Ａ−２），（Ｂ−１），（Ｂ−２）に示す。図２（Ａ−１）は対照区の攪拌１分後の外観，（Ａ−２）は実施例３区の攪拌１分後の外観，（Ｂ−１）は対照区の攪拌５分後の外観，（Ｂ−２）は実施例３区の攪拌５分後の外観である。
（２）すだち生クリームの官能評価について
前述の方法で製造したすだち生クリームについて、官能評価（風味と食感）を指標としてモニター10名による10点評価の平均として算出した。評価結果を表５に示す。
（３）すだち生クリームの耐冷凍性の評価について
前述の方法で製造したすだち生クリームを角が立った状態（対照区は５分間撹拌し、実施例３区は１分間撹拌して、それぞれ完全に角を立てた状態）で24時間冷凍した。解凍後に実施例３区と対照区の外観を観察して、すだち生クリームの気泡安定性と官能評価により耐冷凍性を判断した。評価結果を表６および図２（Ｃ−１），（Ｃ−２）に示す。図２（Ｃ−１）は対照区の外観，（Ｃ−２）は実施例３区の外観である。
[Method for evaluating fresh cream with added foam improver]
(1) Stability of sudashi cream The sudachi cream produced by the method described above was stirred at room temperature and the appearance was observed over time (1 minute, 5 minutes). The bubble stability was judged. The evaluation results are shown in Table 5 and FIGS. 2 (A-1), (A-2), (B-1), and (B-2). FIG. 2 (A-1) shows the appearance after 1 minute of stirring in the control group, (A-2) shows the appearance after 1 minute of stirring in the Example 3 section, and (B-1) shows the appearance after 5 minutes of stirring in the control group. Appearance, (B-2) is the appearance after 5 minutes of stirring in Example 3 section.
(2) Sensory evaluation of Sudachi fresh cream The Sudachi fresh cream produced by the method described above was calculated as an average of 10-point evaluations by 10 monitors using sensory evaluation (flavor and texture) as an index. The evaluation results are shown in Table 5.
(3) Evaluation of freezing resistance of Sudachi fresh cream Sudachi fresh cream produced by the method described above is in a horned state (the control group is stirred for 5 minutes, and the Example 3 section is stirred for 1 minute, each being completely And frozen for 24 hours. After thawing, the appearance of Example 3 and the control group were observed, and freezing resistance was judged by the bubble stability and sensory evaluation of the fresh cream. The evaluation results are shown in Table 6 and FIGS. 2 (C-1) and (C-2). FIG. 2 (C-1) shows the appearance of the control section, and (C-2) shows the appearance of the third embodiment section.
[起泡性向上剤を添加したすだち生クリームの気泡安定性および官能評価結果]
表５および図２（Ａ−２）に示すように、実施例３区は撹拌して１分間で角が立ち保型性が出たのに対して、図２（Ａ−１）に示すように、対照区では角が全く立たず、液状であり、保型性が全くなかった。図２（Ｂ−１）に示すように、この対照区は撹拌５分間でようやく角が立った。また、官能評価の結果、実施例３区は撹拌１分後で角が立ち、なめらかさがあり、評価が良かったのに対して、対照区は角がなく、柔らかいままであり、起泡性食品として評価が低かった。
[Bubble stability and sensory evaluation results of fresh cream with added foam improver]
As shown in Table 5 and FIG. 2 (A-2), in Example 3 section, the corners stood up in 1 minute after stirring, while the shape retaining property appeared, as shown in FIG. 2 (A-1). In addition, in the control group, there were no corners, it was liquid, and there was no shape retention. As shown in FIG. 2 (B-1), the control section finally got a corner after 5 minutes of stirring. In addition, as a result of sensory evaluation, in Example 3 section, corners were raised after 1 minute of stirring, and there was smoothness and evaluation was good, whereas in the control group, there were no corners and remained soft, foaming properties The evaluation as a food was low.
[起泡性向上剤を添加したすだち生クリームの耐冷凍性の評価結果]
表６および図２（Ｃ−１），（Ｃ−２）に示すように、２４時間冷凍後解凍したときでも実施例３区は角が立ち保型性を保ち官能評価でも良かったのに対して、対照区では角がなく、柔らかくなり、離水も見られ、ぼそぼそであり気泡含有食品として評価が低かった。
[Evaluation result of freezing resistance of fresh cream with added foam improver]
As shown in Table 6 and FIGS. 2 (C-1) and 2 (C-2), even when thawed after freezing for 24 hours, in Example 3, the corners maintained the shape retention and the sensory evaluation was good. In the control group, there were no corners, it became soft, water separation was observed, and the evaluation was low as a bubble-containing food.
[起泡性向上剤または乳化剤を添加したホイップクリームへの影響の比較]
起泡性向上剤を添加したホイップクリームの実施例を以下に示す。
対照区：砂糖10.0gを前もって撹拌混合した後、生クリーム（動物性）90.0gに加えて、５分間放置後、ハンドミキサーで高速回転で１分間ホイップさせて対照区のホイップクリームを製造した。
試験区２３：市販の乳化剤製剤から成る起泡性向上剤（全量1.0g）と砂糖9.0gを前もって撹拌混合した後、生クリーム（動物性）90.0gに加えて、５分間放置後、ハンドミキサーで高速回転で１分間ホイップさせて試験区２３のホイップクリームを製造した。
実施例４区：サイリウムシードガム1.25g、タマリンドシードガム0.125gおよびデキストリン1.125gから成る起泡性向上剤（全量2.5g）と砂糖7.5gを前もって撹拌混合した後、生クリーム（動物性）90.0gに加えて、５分間放置後、ハンドミキサーで高速回転で１分間ホイップさせて実施例４区のホイップクリームを製造した。
[Comparison of effects on whipped cream with added foam improver or emulsifier]
Examples of whipped cream to which a foaming improver is added are shown below.
Control group: 10.0 g of sugar was stirred and mixed in advance, then added to 90.0 g of fresh cream (animal), allowed to stand for 5 minutes, and then whipped with a hand mixer at high speed for 1 minute to produce a whipped cream of the control group.
Test group 23: A foaming improver composed of a commercially available emulsifier formulation (total amount of 1.0 g) and 9.0 g of sugar were mixed with stirring in advance, then added to 90.0 g of fresh cream (animal) and allowed to stand for 5 minutes. And whipped for 1 minute at high speed to produce a whipped cream in the test section 23.
Example 4 Section: 1.25g of psyllium seed gum, 0.125g of tamarind seed gum and 1.125g of dextrin (total amount 2.5g) and 7.5g of sugar were mixed with stirring in advance, and then fresh cream (animal) 90.0 In addition to g, the mixture was allowed to stand for 5 minutes and then whipped with a hand mixer at high speed for 1 minute to produce the whipped cream of Example 4 section.
[起泡性向上剤または乳化剤を添加したホイップクリームの評価方法]
（１）ホイップクリームの気泡安定性について
前述の方法で製造したすだちホイップクリームについて、ホイップクリームの気泡安定性を判断した（表７）。図３（Ａ）は対照区の外観、（Ｂ）は試験区２３の外観、（Ｃ）は実施例４区の外観である。
（２）ホイップクリームの官能評価について
前述の方法で製造したホイップクリームについて、官能評価（風味と食感）を指標としてモニター10名による10点評価の平均として算出した。評価結果を表７に示す。
（３）ホイップクリームの気泡保持力について
前述の方法で製造したすだちホイップクリームについて、10℃と40℃における気泡力を比較した。気泡安定性は、気泡の保持率として次式により算出した。
保持率＝（４日後の比容積/気泡直後の比容積）×100
評価結果を表８に示す。
（４）ホイップクリームの耐冷凍性の評価について
前述の方法で製造したホイップクリームを角が立った状態（比較例は５分間撹拌、実施例は１分間撹拌）で−37℃で24時間冷凍した。解凍後にその外観を顕微鏡下にて観察してホイップクリームの気泡安定性を判断した。評価結果を表９に示す。
[Evaluation method of whipped cream with added foaming improver or emulsifier]
(1) About bubble stability of whipped cream About the sudachi whipped cream manufactured by the above-mentioned method, the bubble stability of whipped cream was judged (Table 7). 3A shows the appearance of the control group, FIG. 3B shows the appearance of the test group 23, and FIG. 3C shows the appearance of the Example 4 group.
(2) About sensory evaluation of whipped cream About the whipped cream manufactured by the above-mentioned method, sensory evaluation (flavor and food texture) was used as an index, and it was calculated as an average of 10-point evaluation by 10 monitors. Table 7 shows the evaluation results.
(3) About bubble holding power of whipped cream About the sudachi whipped cream manufactured by the above-mentioned method, the bubble force in 10 degreeC and 40 degreeC was compared. The bubble stability was calculated by the following equation as the bubble retention rate.
Retention rate = (specific volume after 4 days / specific volume immediately after bubbles) × 100
The evaluation results are shown in Table 8.
(4) Evaluation of freezing resistance of whipped cream The whipped cream produced by the above-described method was frozen at -37 ° C for 24 hours in a horned state (comparative example was stirred for 5 minutes, and example was stirred for 1 minute). . After thawing, the appearance was observed under a microscope to determine the bubble stability of the whipped cream. Table 9 shows the evaluation results.
[起泡性向上剤を添加したホイップクリームの気泡安定性および官能評価結果]
実施例４区は撹拌して１分間で角が立ち保型性が認められたのに対して、対照区では角が全く立たず、液状であり、保型性が全くなかった。試験区２３では角が立つものの実施例４区ほどではなかった。完全にホイップさせたあとの顕微鏡観察では、実施例４区では気泡が微細で、且つ、均一であった。対照区では気泡が不均一で、水が流れている状態であった。試験区２３では気泡が認められるものの、その大きさは不均一であった。
[Bubble stability and sensory evaluation results of whipped cream with added foam improver]
In the Example 4 section, the corners stood and the shape retaining property was recognized in 1 minute after stirring, whereas in the control group, the corners did not stand at all and were in a liquid state and had no shape retaining property. In test zone 23, the corners were not as high as in Example 4 zone. Microscopic observation after complete whipping showed that the bubbles were fine and uniform in Example 4. In the control group, bubbles were not uniform and water was flowing. Although air bubbles were observed in the test group 23, the size was not uniform.
[起泡性向上剤または乳化剤を添加したホイップクリームの気泡保持力の評価結果]
表８に示すように、10℃で4日間保存した場合は、実施例４区では気泡保持力は100%であったのに対して、対照区（無添加区）および試験区２３（乳化剤添加区）はいずれも90%であった。一方、40℃で4日間保存した場合は、実施例４区では気泡保持力は83%であったのに対して、対照区（無添加区）および試験区２３（乳化剤添加区）は各々18%、90%であった。試験区２３の気泡保持力は高かったが、液層が二層に分離して商品価値が低いものであった。
[Evaluation results of foam retention of whipped cream with added foaming improver or emulsifier]
As shown in Table 8, when stored at 10 ° C. for 4 days, the cell retention in Example 4 was 100%, whereas the control group (no additive group) and the test group 23 (added with emulsifier) 90% of all wards). On the other hand, when stored at 40 ° C. for 4 days, the cell retention was 83% in the Example 4 section, whereas the control group (no additive group) and the test group 23 (emulsifier added group) each had 18%. %, 90%. Although the cell holding power of the test area 23 was high, the liquid layer was separated into two layers and the commercial value was low.
[起泡性向上剤または乳化剤を添加したホイップクリームの冷凍耐性の評価結果]
表９に示すように、対照区（無添加区）および試験区２３（乳化剤添加区）では保型性がなく、ボソボソとして、角を立たせることが出来なかった。一方、実施例４区では、冷凍後解凍してもなめらかで保型性を保つことが出来た。
[Evaluation result of freezing resistance of whipped cream added with foaming improver or emulsifier]
As shown in Table 9, the control group (non-addition group) and the test group 23 (emulsifier addition group) did not have a shape-retaining property, and the corners could not be raised. On the other hand, in Example 4 section, even if it thawed | freezes after freezing, it was able to maintain smooth shape retention.
[起泡性向上剤または乳化剤を添加したスポンジケーキへの影響の比較]
起泡性向上剤を添加したスポンジケーキの実施例を以下に示す。
対照区（無添加区）：砂糖96.0gと水48.0gを前もって撹拌混合し膨潤させた後、全卵100.0gを混合させた。重曹1.0gと薄力粉100.0gをふるった後、ハンドミキサーで低速１分、高速４分で撹拌した。この混合物を型に入れて180℃、25分間焼き上げて対照区のスポンジケーキを製造した。
試験区２４（乳化剤添加区）：市販の乳化剤製剤から成る起泡性向上剤（全量6.0g）と砂糖90.0gと水48.0gを前もって撹拌混合し膨潤させた後、全卵100.0gを混合させた。重曹1.0gと薄力粉100.0gをふるった後、ハンドミキサーで低速１分、高速４分で撹拌した。この混合物を型に入れて180℃、25分間焼き上げて試験区２４のスポンジケーキを製造した。
実施例５区：サイリウムシードガム3.00g、タマリンドシードガム0.30gおよびデキストリン2.70gから成る起泡性向上剤（全量6.0g）と砂糖90.0gと水48.0gを前もって撹拌混合し膨潤させた後、全卵100.0gを混合させた。重曹1.0gと薄力粉100.0gをふるった後、ハンドミキサーで低速１分、高速４分で撹拌した。この混合物を型に入れて180℃、25分間焼き上げて実施例５区のスポンジケーキを製造した。
[Comparison of effects on sponge cake with added foam improver or emulsifier]
Examples of sponge cakes to which a foamability improver is added are shown below.
Control group (non-addition group): 96.0 g of sugar and 48.0 g of water were stirred and mixed in advance and swollen, and then 100.0 g of whole eggs were mixed. After sifting 1.0 g of baking soda and 100.0 g of weak flour, the mixture was stirred with a hand mixer at a low speed of 1 minute and at a high speed of 4 minutes. This mixture was put into a mold and baked at 180 ° C. for 25 minutes to produce a sponge cake in the control group.
Test group 24 (emulsifier added group): A foaming improver comprising a commercially available emulsifier formulation (total amount 6.0 g), sugar 90.0 g and water 48.0 g were mixed and swollen in advance, and then mixed with 100.0 g of whole egg. It was. After sifting 1.0 g of baking soda and 100.0 g of weak flour, the mixture was stirred with a hand mixer at a low speed of 1 minute and at a high speed of 4 minutes. This mixture was put into a mold and baked at 180 ° C. for 25 minutes to produce a sponge cake of Test Zone 24.
Example 5 Section: Foaming improver (total amount 6.0 g) consisting of 3.00 g of psyllium seed gum, 0.30 g of tamarind seed gum and 2.70 g of dextrin, 90.0 g of sugar and 48.0 g of water were mixed and swollen in advance. 100.0 g of whole eggs were mixed. After sifting 1.0 g of baking soda and 100.0 g of weak flour, the mixture was stirred with a hand mixer at a low speed of 1 minute and at a high speed of 4 minutes. This mixture was put into a mold and baked at 180 ° C. for 25 minutes to produce a sponge cake of Example 5.
[起泡性向上剤または乳化剤を添加したスポンジケーキの評価方法]
（１）スポンジケーキの気泡安定性について
前述の方法で製造したスポンジケーキを室温にて30分間放置後、目視および顕微鏡下にて観察して気泡安定性を判断した。図４（Ａ）は対照区の外観、（Ｂ）は試験区２４の外観、（Ｃ）は実施例５区の外観である。
（２）スポンジケーキの官能評価について
前述の方法で製造したスポンジケーキについて、焼き上がり30分後と、3日間冷蔵後について、官能評価（風味と食感）を指標としてモニター10名による10点評価の平均として算出した。評価結果を表１０に示す。
[Method for evaluating sponge cake added with foaming improver or emulsifier]
(1) Bubble Stability of Sponge Cake The sponge cake produced by the method described above was allowed to stand at room temperature for 30 minutes and then visually and under a microscope to determine the bubble stability. 4A shows the appearance of the control section, FIG. 4B shows the appearance of the test section 24, and FIG. 4C shows the appearance of the fifth embodiment.
(2) Sensory evaluation of sponge cake The sponge cake produced by the method described above was evaluated 10 points by 10 monitors using the sensory evaluation (flavor and texture) as an index 30 minutes after baking and after refrigeration for 3 days. It was calculated as the average of Table 10 shows the evaluation results.
[起泡性向上剤を添加したスポンジケーキの気泡安定性および官能評価結果]
表１０および図４（Ａ）に示すように、焼き上がり30分後では、対照区（無添加区）は生地密度が密でかたく、ぱさついた食感であった。また、混合時間を１５分程度にしないと生地がふくらまず、火の通りも悪かった。図４（Ｂ）に示すように、試験区２４（乳化剤添加区）では加熱時に大きく膨らんだが、オーブンから出した直後、急激にしぼんだ。一方、図４（Ｃ）に示すように、実施例５区では加熱時に大きくふくらみ、そのふくらみを維持していた。実施例５区では３日間経った後でも柔らかさを保ち、しっとり感を維持していた。
[Bubble stability and sensory evaluation results of sponge cake with added foam improver]
As shown in Table 10 and FIG. 4 (A), after 30 minutes of baking, the control group (non-added group) had a dense and hard dough density and a crunchy texture. Also, if the mixing time was not set to about 15 minutes, the dough did not swell and the fire was bad. As shown in FIG. 4 (B), in the test section 24 (emulsifier addition section), it swelled greatly during heating, but immediately after it was removed from the oven, it squeezed rapidly. On the other hand, as shown in FIG. 4 (C), in Example 5 ward, it swelled greatly during heating, and the swell was maintained. In Example 5, the softness was maintained even after 3 days and the moist feeling was maintained.
[食塩と粘度調整剤の添加による長芋のとろろ汁への影響]
食塩と粘度調整剤を添加した長芋のとろろ汁の実施例を以下に示す。
無添加区（対照区）：長芋100gを擂りおろした後、所定の回転数30rpmで撹拌をし、無添加区の長芋のとろろ汁を製造した。
試験区２５：長芋99gを擂りおろした後、食塩1gを添加し、所定の回転数30rpmで撹拌をし、試験区２５の長芋のとろろ汁を製造した。
実施例６Ａ区：長芋98.5gを擂りおろした後、食塩1gおよびサイリウムシードガム0.25g、タマリンドシードガム0.025g、デキストリン0.225g（粘度調整剤として0.5%）添加し、所定の回転数30rpmで撹拌をし、実施例６Ａ区の長芋のとろろ汁を製造した。
実施例６Ｂ区：長芋98gを擂りおろした後、食塩1gおよびサイリウムシードガム0.5g、タマリンドシードガム0.05g、デキストリン0.45g（粘度調整剤として1.0%）添加し、所定の回転数30rpmで撹拌をし、実施例６Ｂ区の長芋のとろろ汁を製造した。
[Effects of salted rice cake and viscosity modifier on grated soy sauce]
An example of Nagatoro juice with added salt and viscosity modifier is shown below.
Additive-free group (control group): After stirring 100 g of long pepper, the mixture was stirred at a predetermined rotational speed of 30 rpm to produce a long-clad mash of no additive.
Test group 25: After 99 g of ginger was poured down, 1 g of sodium chloride was added and stirred at a predetermined rotational speed of 30 rpm to produce ginger juice of ginger in test group 25.
Example 6A Section: After adding 98.5 g of Nagatoro, add 1 g of salt, 0.25 g of psyllium seed gum, 0.025 g of tamarind seed gum, 0.225 g of dextrin (0.5% as a viscosity modifier), and stir at a predetermined rotation speed of 30 rpm. In this way, Nagatoro juice from Nagatoro of Example 6A was produced.
Example 6B: After pouring 98 g of long pepper, add 1 g of salt, 0.5 g of psyllium seed gum, 0.05 g of tamarind seed gum, 0.45 g of dextrin (1.0% as a viscosity modifier), and stir at a predetermined rotation speed of 30 rpm. Then, the grated soup of Nagatoro of Example 6B was manufactured.
[食塩と粘度調整剤を添加した長芋のとろろ汁の評価方法]
前述の方法で製造した各試験区の長芋のとろろ汁について、（１）凍結前、（２）解凍後冷蔵１日目（２日間-30℃冷凍した後に解凍して5℃冷蔵で１日目）、（３）解凍後冷蔵３日目（２日間-30℃冷凍した後に解凍して5℃冷蔵で３日目）（４）解凍後冷蔵５日目（２日間-30℃冷凍した後に解凍して5℃冷蔵で５日目）の粘度を、Ｂ型粘度計により測定して評価した。その結果を表１１に示す。
[Evaluation method for Nagatoro soup stock containing salt and viscosity modifier]
For the long-shrimp garlic juice of each test section manufactured by the above method, (1) before freezing, (2) refrigerated after thawing 1st day (2 days at -30 ° C, thawed and refrigerated at 5 ° C for 1st day) ), (3) 3 days after refrigeration after thawing (3 days after freezing at −30 ° C. for 2 days, 3 days after thawing at 5 ° C.) (4) 5 days after thawing (after thawing after freezing at −30 ° C. for 2 days) Then, the viscosity at 5 ° C. on the 5th day) was measured by a B-type viscometer and evaluated. The results are shown in Table 11.
[食塩と粘度調整剤を添加した長芋のとろろ汁の粘度による評価]
表１１に示すように、無添加区（対照区）に食塩を添加した試験区２５では粘度には大きな変化はなかったが、若干粘度が減少する傾向が見られた。（凍結前：3800rpm→3040rpm、解凍後冷蔵１日目：4333→4287、解凍後冷蔵５日目：4513→4333）。実施例６Ａ区は凍結前、解凍後１日目、５日目のいずれにおいても、無添加区（対照区）に比べて粘度が大きく変化した。さらに、粘度調整剤を増やした実施例６Ｂ区は、実施例６Ａ区よりも粘度の向上が大きかった。（凍結前：3080rpm→4493rpm→5300rpm、解凍後冷蔵１日目：4333→4867→5300rpm、解凍後冷蔵５日目：4513rpm→5413rpm→6740rpm）。
[食塩と粘度調整剤を添加した長芋のとろろ汁の粘度による官能結果]
冷蔵保存状態での食感は、無添加区（対照区）では経時的にすじばった食感になっていたが、実施例６Ａ区および実施例６Ｂ区では食感に大きな変化は認められなかった。
[Evaluation based on the viscosity of Nagatoro juice with salt and viscosity modifier]
As shown in Table 11, in the test group 25 in which salt was added to the non-added group (control group), there was no significant change in the viscosity, but there was a tendency for the viscosity to slightly decrease. (Before freezing: 3800 rpm → 3040 rpm, refrigerated after thawing day 1: 4333 → 4287, refrigerated after thawing day 5: 4513 → 4333). In Example 6A, the viscosity changed greatly compared to the non-added group (control group) both before freezing and on the first and fifth days after thawing. Furthermore, the improvement of the viscosity of Example 6B section which increased the viscosity modifier was larger than Example 6A section. (Before freezing: 3080 rpm → 4493 rpm → 5300 rpm, refrigeration after thawing 1st day: 4333 → 4867 → 5300 rpm, refrigeration after thawing 5th day: 4513 rpm → 5413 rpm → 6740 rpm).
[Sensory results based on the viscosity of Nagatoro juice with salt and viscosity modifier]
Although the texture in the refrigerated storage state was a texture that was timeless in the additive-free group (control group), no significant change was observed in the texture in Example 6A and Example 6B. .
[調味タレと粘度調整剤の添加による長芋のとろろ汁への影響]
調味タレと粘度調整剤を添加した長芋のとろろ汁の実施例を以下に示す。
無添加区（対照区）：長芋100gを擂りおろした後、所定の回転数30rpmで撹拌をし、無添加区の長芋のとろろ汁を製造した。
試験区２６：長芋100gを擂りおろした後、とろろ汁調味液（青葉化成株式会社製 商品名「とろろ用調味液ＳＳ」（ｐＨ5.5、Brix35、塩分11.5%））10gを添加し、所定の回転数30rpmで撹拌をし、試験区２６の長芋のとろろ汁を製造した。
実施例７区：長芋99.5gを擂りおろした後、とろろ汁調味液（青葉化成株式会社製 商品名「とろろ用調味液ＳＳ」（ｐＨ5.5、Brix35、塩分11.5%））10gおよびサイリウムシードガム0.5g、タマリンドシードガム0.05g、デキストリン0.45g（粘度調整剤として1.0%）を添加し、所定の回転数30rpmで撹拌をし、実施例７区の長芋のとろろ汁を製造した。
[Effects of seasoning sauce and viscosity modifier on grated yam juice]
Examples of Nagatoro soup stock with seasoning sauce and viscosity modifier added are shown below.
Additive-free group (control group): After stirring 100 g of long pepper, the mixture was stirred at a predetermined rotational speed of 30 rpm to produce a long-clad mash of no additive.
Test Zone 26: After adding 100 g of Nagatoro, add 10 g of Torojiru seasoning liquid (trade name “Seasoning liquid for tororo SS” manufactured by Aoba Kasei Co., Ltd. (pH 5.5, Brix 35, salt content 11.5%)) Stirring was performed at a rotation speed of 30 rpm, and a long-steamed grated juice in the test section 26 was produced.
Example 7 Ward: After 99.5 g of Nagatoro was poured down, 10 g of Toro Soup Seasoning (trade name “Seasoning Solution for Toro SS” manufactured by Aoba Kasei Co., Ltd. (pH 5.5, Brix 35, salinity 11.5%)) and psyllium seed gum 0.5 g, tamarind seed gum 0.05 g, and dextrin 0.45 g (1.0% as a viscosity modifier) were added, and the mixture was stirred at a predetermined number of revolutions of 30 rpm to produce Nagatoro mash in Example 7.
[調味タレと粘度調整剤を添加した長芋のとろろ汁の評価方法]
前述の方法で製造した各試験区の長芋のとろろ汁について、（１）凍結前、（２）解凍直後（２日間-30℃冷凍した後に解凍）、（３）解凍後冷蔵１日目（２日間-30℃冷凍した後に解凍して5℃冷蔵で１日目）、（４）解凍後冷蔵４日目（２日間-30℃冷凍した後に解凍して5℃冷蔵で４日目）の粘度を、Ｂ型粘度計により測定して評価した。その結果を表１２に示す。
[Evaluation method of Nagatoro soup stock with seasoning sauce and viscosity modifier]
For the long-steamed mackerel juice of each test section produced by the method described above, (1) before freezing, (2) immediately after thawing (thawing after freezing at -30 ° C. for 2 days), (3)
[調味タレと粘度調整剤を添加した長芋のとろろ汁の粘度による評価]
表１２に示すように、無添加区（対照区）に調味タレを添加した試験区２６では粘度が大きく減少した。（凍結前：3800rpm→2860rpm、解凍後冷蔵１日目：4333→3400、解凍後冷蔵５日目：4513→3640）。実施例７区は凍結前、解凍後１日目、４日目のいずれにおいても、試験区２６のように粘度の低下は認められず、且つ、無添加区よりも粘度が上昇した（凍結前：3800rpm→3780rpm、解凍後冷蔵１日目：4333rpm→5040rpm、解凍後冷蔵４日目：4513rpm→4780rpm）。実施例７区では調味用タレを添加しても冷凍変性を受けることがなく、高粘度の状態を維持することができることが分かった。
[調味タレと粘度調整剤を添加した長芋のとろろ汁の粘度による官能結果]
冷蔵保存状態での食感は、無添加区では経時的にすじばった食感になっていたが、実施例７区では食感に大きな変化は認められなかった。
[Evaluation based on the viscosity of grated soy sauce with seasoning sauce and viscosity modifier]
As shown in Table 12, in the test group 26 in which the seasoning sauce was added to the non-addition group (control group), the viscosity was greatly reduced. (Before freezing: 3800 rpm → 2860 rpm, refrigerated after thawing day 1: 4333 → 3400, refrigerated after thawing day 5: 4513 → 3640). In Example 7, the viscosity did not decrease as in the test group 26 on both the first day and the fourth day after freezing, and the viscosity increased more than the non-added group (before freezing). : 3800 rpm → 3780 rpm, refrigeration after thawing day 1: 4333 rpm → 5040 rpm, refrigeration after thawing day 4: 4513 rpm → 4780 rpm). In Example 7, it was found that even when the seasoning sauce was added, it was not subjected to freezing and denaturation, and a highly viscous state could be maintained.
[Sensory results based on the viscosity of Nagatoro juice with seasoning sauce and viscosity modifier]
The food texture in the refrigerated storage state was a texture that gradually changed with time in the additive-free group, but no significant change was observed in the texture in Example 7.
[折れ防止剤の添加によるペットフードへの影響]
折れ防止剤を添加したペットフードの実施例を以下に示す。
無添加区（対照区）：トウモロコシ澱粉40g、小麦粉30g、大豆粉25g、ゼラチン5gを混合し、成型機にて加圧し、120℃で乾燥して無添加区のペットフードを製造した。
試験区２７：トウモロコシ澱粉39.5g、小麦粉30g、大豆粉25g、ゼラチン5g、サイリウムシードガム0.275g、デキストリン0.225gを混合し、成型機にて加圧し、120℃で乾燥して試験区２７のペットフードを製造した。
実施例８Ａ区：トウモロコシ澱粉39.5g、小麦粉30g、大豆粉25g、ゼラチン5g、サイリウムシードガム0.25g、タマリンドシードガム0.025g、デキストリン0.225gを混合し、成型機にて加圧し、120℃で乾燥して実施例８Ａ区のペットフードを製造した。
実施例８Ｂ区：トウモロコシ澱粉39.5g、小麦粉30g、大豆粉25g、ゼラチン5g、サイリウムシードガム0.1375g、タマリンドシードガム0.1375g、デキストリン0.225gを混合し、成型機にて加圧し、120℃で乾燥して実施例８Ｂ区のペットフードを製造した。
試験区２８：トウモロコシ澱粉39.5g、小麦粉30g、大豆粉25g、ゼラチン5g、タマリンドシードガム0.275g、デキストリン0.225gを混合し、成型機にて加圧し、120℃で乾燥して試験区２８のペットフードを製造した。
[Influence on pet food by addition of anti-breaking agent]
Examples of pet foods to which an anti-breaking agent is added are shown below.
Additive-free zone (control zone): Corn starch 40 g, wheat flour 30 g, soybean flour 25 g, and gelatin 5 g were mixed, pressurized with a molding machine, and dried at 120 ° C. to produce an additive-free pet food.
Test Zone 27: Corn starch 39.5g, wheat flour 30g, soybean flour 25g, gelatin 5g, psyllium seed gum 0.275g, dextrin 0.225g, mixed and pressurized at a molding machine, dried at 120 ° C and pet in test zone 27 A hood was manufactured.
Example 8A: Corn starch 39.5g, wheat flour 30g, soybean flour 25g, gelatin 5g, psyllium seed gum 0.25g, tamarind seed gum 0.025g, dextrin 0.225g were mixed, pressurized with a molding machine, and dried at 120 ° C. Thus, the pet food of Example 8A was manufactured.
Example 8B: Corn starch 39.5g, wheat flour 30g, soy flour 25g, gelatin 5g, psyllium seed gum 0.1375g, tamarind seed gum 0.1375g, dextrin 0.225g were mixed, pressurized with a molding machine, and dried at 120 ° C. Thus, the pet food of Example 8B was manufactured.
Test group 28: Corn starch 39.5g, wheat flour 30g, soybean powder 25g, gelatin 5g, tamarind seed gum 0.275g, dextrin 0.225g, mixed and pressurized at a molding machine, dried at 120 ° C and pet of test group 28 A hood was manufactured.
[折れ防止剤を添加したペットフードの評価方法]
前述の方法で製造した各試験区のペットフードの折れの試験方法は、製造現場にて、目視するとともに、指でつまんで一定の圧力を加えることにより、その折れの改善具合を評価した。評価方法は、モニター６名による１０点評価の平均として算出した。その結果を表１３に示す。
[Evaluation method of pet food with anti-breaking agent]
The test method for the folding of the pet food in each test section manufactured by the above-described method was evaluated visually by pinching with a finger and applying a certain pressure while visually observing at the manufacturing site. The evaluation method was calculated as the average of 10-point evaluations by 6 monitors. The results are shown in Table 13.
[折れ防止剤を添加したペットフードの折れによる評価結果]
表１３に示すように、無添加区（対照区）では非常に折れやすく、崩れやすいペットフードであったが、増粘多糖類を添加した区（試験区２７〜試験区２８）では折れやすさが改善した。他の増粘多糖類の組み合わせ（データとして示さず）の中で、サイリウムシードガムとタマリンドシードガムの組み合わせが最も良かった。試験区２８（タマリンドシードガム100%）よりも試験区２７（サイリウムシードガム100%）の方が、折れやすさが改善しており、さらに実施例８Ｂ区（サイリウムシードガムとタマリンドシードガムが同量配合）よりも実施例８Ａ区（サイリウムシードガムがタマリンドシードガムより多く配合）が折れやすさが改善されていた。
[Evaluation result by folding pet food with anti-breaking agent added]
As shown in Table 13, although it was a pet food that was very easy to break and collapse in the non-addition group (control group), it was easy to break in the group to which the thickening polysaccharide was added (test group 27 to test group 28). Improved. Of the other thickening polysaccharide combinations (not shown as data), the psyllium seed gum and tamarind seed gum combinations were the best. The test group 27 (100% psyllium seed gum) is more fragile than the test group 28 (100% tamarind seed gum), and the example 8B group (syllium seed gum and tamarind seed gum is the same) Example 8A section (containing more psyllium seed gum than tamarind seed gum) was easier to break than (quantity blended).
１ 容器
２ 蒸しプリン
３ 鬆
1
Claims (24)
The method for producing a compression-molded food according to claim 23, wherein the compression-molded food is a food containing wheat, starch and gelatin as raw materials.
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| JP2007097478A (en) * | 2005-10-04 | 2007-04-19 | Pigeon Corp | Food raw material packed in container capable of forming steamed bread-like food |
| JP4554487B2 (en) * | 2005-10-04 | 2010-09-29 | ピジョン株式会社 | Food ingredients in containers that can form steamed bread-like food |
| JP2010220543A (en) * | 2009-03-24 | 2010-10-07 | Sanei Gen Ffi Inc | Pudding and method for producing the same |
| JP2013042741A (en) * | 2011-08-26 | 2013-03-04 | Sanei Gen Ffi Inc | Egg-containing heat-gelating food to be heated by microwave oven |
| JP2013066439A (en) * | 2011-09-22 | 2013-04-18 | Sanei Gen Ffi Inc | Egg-containing, thermally gelled food cooked by heating with microwave oven |
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| JP2018186754A (en) * | 2017-05-08 | 2018-11-29 | キユーピー株式会社 | Bottled grated food and production method thereof |
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