JP4523668B1 - ペースト状又はゲル状食品 - Google Patents
ペースト状又はゲル状食品 Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 65
- 235000011837 pasties Nutrition 0.000 title abstract description 15
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid group Chemical group C(CCCCC(=O)O)(=O)O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 94
- 229920002472 Starch Polymers 0.000 claims abstract description 85
- 235000019698 starch Nutrition 0.000 claims abstract description 81
- 239000008107 starch Substances 0.000 claims abstract description 81
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 25
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 25
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 claims abstract description 20
- 239000001361 adipic acid Substances 0.000 claims description 37
- 235000011037 adipic acid Nutrition 0.000 claims description 37
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 239000006071 cream Substances 0.000 claims description 13
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- 239000008274 jelly Substances 0.000 claims description 9
- 235000011962 puddings Nutrition 0.000 claims description 9
- 235000011950 custard Nutrition 0.000 claims description 7
- 235000014651 chocolate spreads Nutrition 0.000 claims description 6
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- 235000015094 jam Nutrition 0.000 claims description 5
- 235000013618 yogurt Nutrition 0.000 claims description 5
- 241000195940 Bryophyta Species 0.000 claims description 4
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- 244000018633 Prunus armeniaca Species 0.000 claims description 4
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- 235000011929 mousse Nutrition 0.000 claims description 4
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- 239000000796 flavoring agent Substances 0.000 abstract description 43
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- 230000007774 longterm Effects 0.000 abstract description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 18
- 239000000203 mixture Substances 0.000 description 18
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 238000000034 method Methods 0.000 description 15
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 10
- 238000010438 heat treatment Methods 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 229920002261 Corn starch Polymers 0.000 description 8
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 8
- 239000008120 corn starch Substances 0.000 description 8
- 235000005686 eating Nutrition 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 6
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- -1 hydroxypropyl group Chemical group 0.000 description 3
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- RTBFRGCFXZNCOE-UHFFFAOYSA-N 1-methylsulfonylpiperidin-4-one Chemical compound CS(=O)(=O)N1CCC(=O)CC1 RTBFRGCFXZNCOE-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 201000006082 Chickenpox Diseases 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- 206010046980 Varicella Diseases 0.000 description 2
- 240000004922 Vigna radiata Species 0.000 description 2
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- JFCQEDHGNNZCLN-UHFFFAOYSA-N anhydrous glutaric acid Natural products OC(=O)CCCC(O)=O JFCQEDHGNNZCLN-UHFFFAOYSA-N 0.000 description 2
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- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- RZYHXKLKJRGJGP-UHFFFAOYSA-N 2,2,2-trifluoro-n,n-bis(trimethylsilyl)acetamide Chemical compound C[Si](C)(C)N([Si](C)(C)C)C(=O)C(F)(F)F RZYHXKLKJRGJGP-UHFFFAOYSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- SXAMGRAIZSSWIH-UHFFFAOYSA-N 2-[3-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,2,4-oxadiazol-5-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NOC(=N1)CC(=O)N1CC2=C(CC1)NN=N2 SXAMGRAIZSSWIH-UHFFFAOYSA-N 0.000 description 1
- ZRPAUEVGEGEPFQ-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2 ZRPAUEVGEGEPFQ-UHFFFAOYSA-N 0.000 description 1
- YJLUBHOZZTYQIP-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)NN=N2 YJLUBHOZZTYQIP-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 235000020442 apple syrup Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000010290 biphenyl Nutrition 0.000 description 1
- 239000004305 biphenyl Substances 0.000 description 1
- 125000006267 biphenyl group Chemical group 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 235000014103 egg white Nutrition 0.000 description 1
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- 238000004898 kneading Methods 0.000 description 1
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- ZUOUZKKEUPVFJK-UHFFFAOYSA-N phenylbenzene Natural products C1=CC=CC=C1C1=CC=CC=C1 ZUOUZKKEUPVFJK-UHFFFAOYSA-N 0.000 description 1
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- 150000003212 purines Chemical class 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
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Landscapes
- Beans For Foods Or Fodder (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
【解決手段】アジピン酸基含量が0.010〜0.135質量%であり、アセチル基含量が0.8〜2.5質量%であるアセチル化アジピン酸架橋タピオカ澱粉を含有するペースト状又はゲル状食品。
【選択図】なし
Description
アジピン酸基含量(質量%)=総アジピン酸量(質量%)− 遊離アジピン酸量(質量%)
以下にガスクロマトグラフィーの操作条件を示す。
検出器温度:250℃
カラム:内径0.25mm、長さ15mのケイ酸ガラス製の細管に、ガスクロマトグラフィー用50%ジフェニル50%ジメチルポリシロキサンを0.25μmコーティングしたもの。
カラム温度:120℃で5分間保持、その後毎分5℃で150℃まで昇温する。
キャリヤーガス及び流量:ヘリウム又は窒素を用いる。アジピン酸のピークが約8分に、グルタール酸のピークが約5分に現れるように流量を調整する。
注入口温度:250℃
注入方式:スプリット(1:30)
注入量:1μl
アセチル基含量(質量%)=(空試験滴定量(ml)−試料滴定量(ml))×0.2×F×0.043×100/試料質量(g)
表2の配合にてジャムを製造した。まず、予め混合しておいたペクチン、砂糖、澱粉試料を水に懸濁させ、溶液が沸騰を始めるまでゆっくり攪拌しながら加熱した。次いでイチゴ果肉水煮とグラニュー糖を混合し、収量が100部になるまで煮詰めた後、クエン酸溶液を混合し、ガラス瓶に充填した。これを沸騰水浴中で10分間の加熱殺菌を行った後、25℃で2週間保存した。
表4の配合にてグラタンを製造した。まず、ルー、澱粉試料、溶き水以外の原料を混合した後、攪拌しながら加熱を行った。これにルーを加え、攪拌しながら加熱を行って溶解させた。その後、予め溶き水に懸濁した澱粉試料を混合し、90℃にて4分間、攪拌しながら加熱を維持した。その後、80℃の水を加えて混合物の歩留りが100質量%となるように調整した。さらに、TKホモミキサーを用いて、混合物に5000rpm・3分間の均一化処理を行って乳化させた。これをカップに充填し、−18℃で2週間保存した後、オーブンにて170℃で7分間焼成した。
表6の配合にてフラワーペーストを製造した。まず、水飴に牛乳を加えて溶解させておき、α化澱粉、澱粉試料、脱脂粉乳、グラニュー糖を混合し、更にグルコマンナン、ショートニング、加糖卵黄、卵白、水飴を溶解した牛乳の順番にそれぞれを加えて混合した。その後、混合物の歩留りが90質量%となるまで加熱混合した。これをレトルトパウチに充填し、真空包装した後、沸騰水浴中で10分間の加熱殺菌を行った。実施例3及び比較例3−1〜3−3では、これを6℃で2週間冷蔵保存した。また、実施例4及び比較例4−1〜4−3では、これを0℃で2週間チルド保存した。さらに、実施例5及び比較例5−1〜5−3では、これを−18℃で2週間冷凍保存した。
表8の配合にてフルーツフィリングを製造した。まず、溶き水に澱粉試料を懸濁させた後、リンゴのシラップ煮、砂糖、水を加えた。次いで、ゆっくり攪拌しながら加熱し、90℃で10分間保持した後、65℃〜70℃になるまで冷却し、クエン酸を加えて均一になるまで混合した。これを容器に充填し、沸騰水浴中で30分間の加熱殺菌を行った後、25℃で2週間保存した。これをパイ生地に塗布し、180℃で12分間焼成した。
表10の配合にてプリンを製造した。まず、砂糖、脱脂粉乳、食塩、ゲル化剤、乳化剤、澱粉試料を水に加えて混合した後、これに牛乳、加糖卵黄、生クリームを加え、攪拌しながら加熱を行った。その後、80℃に到達してから10分間、攪拌しながら80℃を維持した。その後、混合物にプリンフレーバー及びオレンジカラーを加えて攪拌し、80℃の水を加えて混合物の歩留りが100質量%となるように調整した。さらに、TKホモミキサーを用いて、混合物に5000rpm・3分間の均一化処理を行って乳化させた。これをカップに充填し、0℃で2週間保存した。
表12の配合にてゼリーを製造した。まず、澱粉試料、ゲル化剤、グラニュー糖、クエン酸ナトリウムを水に加えて混合した後、80℃に到達するまで攪拌した。その混合物にりんご濃縮果汁、フレーバー、10%(w/w)クエン酸水溶液を加えて混合した後、80℃の水を加えて混合物の歩留りが100質量%となるように調整した。これをカップに充填し、85℃で20分間の加熱殺菌を行った後、6℃で2週間冷蔵保存した。
Claims (5)
- アジピン酸基含量が0.010〜0.135質量%であり、アセチル基含量が0.8〜2.5質量%であるアセチル化アジピン酸架橋タピオカ澱粉を含有することを特徴とする、ペースト状又はゲル状食品。
- 前記食品がカレー、餡、チョコレートクリーム、生クリーム、カスタードクリーム、フラワーペースト、フィリング、スプレッド、グラタン、スープ類、御汁粉、ジャム、ゼリー、グミ、ムース、杏仁豆腐、ババロア、パンナコッタ、プリン、ヨーグルトから選ばれる一種以上である請求項1に記載のペースト状又はゲル状食品。
- 前記食品が、加熱殺菌が施されたものである請求項1又は2に記載のペースト状又はゲル状食品。
- 前記食品が、冷凍、チルド、冷蔵から選ばれる一種以上の温度で保存されるものである請求項1〜3のいずれか一つに記載のペースト状又はゲル状食品。
- 前記食品が、焼成が施されたものである請求項1〜4のいずれか一つに記載のペースト状又はゲル状食品。
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Cited By (5)
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JP2011188748A (ja) * | 2010-03-11 | 2011-09-29 | Yamasa Shoyu Co Ltd | 食品用てり・つや剤 |
JP2012235737A (ja) * | 2011-05-12 | 2012-12-06 | Asahi Kasei Chemicals Corp | 冷凍保存可能なゲル状卵加工食品 |
EP3000327B1 (en) | 2014-08-15 | 2018-01-17 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
US10172368B2 (en) | 2014-08-15 | 2019-01-08 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
CN111096365A (zh) * | 2018-10-26 | 2020-05-05 | 内蒙古伊利实业集团股份有限公司 | 含巧克力和水果颗粒的果酱、果酱酸奶及其制备方法 |
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JP5881311B2 (ja) * | 2011-05-13 | 2016-03-09 | 日本食品化工株式会社 | 竜田揚げ用まぶし粉及び竜田揚げの製造方法 |
JP2013081432A (ja) * | 2011-10-12 | 2013-05-09 | Matsutani Chem Ind Ltd | グミキャンディ |
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JP2011188748A (ja) * | 2010-03-11 | 2011-09-29 | Yamasa Shoyu Co Ltd | 食品用てり・つや剤 |
JP2012235737A (ja) * | 2011-05-12 | 2012-12-06 | Asahi Kasei Chemicals Corp | 冷凍保存可能なゲル状卵加工食品 |
EP3000327B1 (en) | 2014-08-15 | 2018-01-17 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
US10172368B2 (en) | 2014-08-15 | 2019-01-08 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
US10524485B2 (en) * | 2014-08-15 | 2020-01-07 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
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KR102515286B1 (ko) * | 2014-08-15 | 2023-03-29 | 콘 프로덕츠 디벨롭먼트, 인크. | 변성 밀랍성 카사바 전분 함유 식품 |
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