JP4806050B2 - Food material, its production method and its use - Google Patents
Food material, its production method and its use Download PDFInfo
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本発明は、食品素材、その製造方法およびその用途に関する。特に、膨潤状態においてゲル状で弾力がある食感を有し、かつ、十分な保水性を有する、新規な食品素材とその製造方法およびその用途に関する。 The present invention relates to a food material, a production method thereof, and an application thereof. In particular, the present invention relates to a novel food material that has a gel-like and elastic texture in a swollen state and has sufficient water retention, a method for producing the same, and its use.
従来、食品の素材の一部または全部を、類似の食感を有する別の食品素材で代替することで、低コスト化、栄養面での改良、食感の改良などを図った食品が知られている。
例えば、肉粒感を出すために粒状大豆蛋白質（大豆そぼろ）として分離大豆蛋白、グルテン、澱粉、グルタチオン含有酵母エキスまたはγ−グルタミルシステイン含有酵母エキスを主原料とした組織状蛋白含有物を用いるとともに、分離大豆蛋白と小麦粉を主原料とした組織状蛋白含有物をつなぎとして用いて、ハンバーグ様食品を製造する技術が知られている（特許文献１参照。）。
また、肉食品用組織改良組成物として、乾燥こんにゃく加工品を含むゲル化物が知られている（特許文献２参照。）。この組織改良組成物は、脂肪に類似した風味、食感を有するとされ、この組織改良組成物をソーセージやハンバーグなどの畜肉や魚肉における脂肪分に代えて添加することで、低脂肪化されたにも関わらず、風味、食感とともに良好な肉食品を得ることができるとされている。
Conventionally, foods that have been reduced in cost, improved nutritional quality, improved texture, etc. by substituting part or all of the food material with another food material having a similar texture are known. ing.
For example, in order to give a grain feel, a granular protein containing soybean protein, gluten, starch, glutathione-containing yeast extract or γ-glutamylcysteine-containing yeast extract as a main raw material is used as a granular soybean protein (soy soba). In addition, a technique for producing a hamburger-like food by using a textured protein-containing material mainly composed of separated soybean protein and wheat flour as a linkage is known (see Patent Document 1).
Moreover, the gelatinization thing containing a dried konjac processed product is known as a structure | tissue improvement composition for meat foods (refer patent document 2). This tissue-improving composition is said to have a flavor and texture similar to fat, and this tissue-improving composition was reduced in fat by adding in place of the fat content in livestock meat and fish meat such as sausages and hamburgers. Nevertheless, it is said that a good meat food can be obtained with flavor and texture.
さらに、こんにゃくを主材料とするペーストと、たんぱく系の非水溶性食品と、他の必要素材とを用いて、肉代替食品素材を製造する技術（特許文献３参照。）が知られている。この技術では、こんにゃくの食物繊維マトリックス間に、非水溶性食品中のたんぱく成分が取り込まれて充填され、肉に似た適度の弾力性を持たせ、肉の食感や食味を得ることができるとされている。
ところで、栄養価が高く美容効果も期待される動物性タンパク質としてゼラチンが知られているが、このゼラチンは、そのままでは、膨潤しても十分な弾力を有するものは得られず、また、熱によって容易に溶解してしまうので、上記のような食品素材として用いられることはなかった。
Furthermore, a technique for producing a meat substitute food material using a paste containing konjac as a main material, a protein-based water-insoluble food, and other necessary materials is known (see Patent Document 3). In this technology, protein components in water-insoluble foods are taken in and filled between the konjac dietary fiber matrix, so that it has moderate elasticity similar to meat, and can obtain the texture and taste of meat. It is said that.
By the way, gelatin is known as an animal protein that has a high nutritional value and is expected to have a cosmetic effect. However, as it is, gelatin cannot be obtained with sufficient elasticity even if it swells. Since it dissolves easily, it has not been used as a food material as described above.
また、ゼラチンを架橋した架橋ゼラチンも知られているが、架橋ゼラチンを食品に利用した従来技術としては、例えば、ソーセージなどに食感改良剤として添加する程度であった（特許文献４参照。）。この食感改良剤を添加することで、材料コストを増大させることなく、肉類加工食品の食感を改善することができるとされている。 A cross-linked gelatin obtained by cross-linking gelatin is also known, but as a conventional technique using the cross-linked gelatin for food, for example, it was only added to a sausage or the like as a texture improving agent (see Patent Document 4). . By adding this texture improving agent, it is said that the texture of processed meat foods can be improved without increasing the material cost.
上記大豆蛋白やこんにゃくなどの植物性原料では、ゲル状で弾力のある食感を得ることは困難であった。
また、上記架橋ゼラチンを用いた技術は、ソーセージなどの肉類加工食品の食感を改良する技術であり、食品素材自体が優れた食感を有するものではない。
そこで、本発明が解決しようとする課題は、膨潤状態においてゲル状で弾力のある食感を有する新規な食品素材と、その製造方法およびその用途を提供することにある。
It has been difficult to obtain a gel-like and elastic texture with plant-based materials such as soy protein and konjac.
The technique using the crosslinked gelatin is a technique for improving the texture of processed meat foods such as sausage, and the food material itself does not have an excellent texture.
Therefore, the problem to be solved by the present invention is to provide a novel food material having a gel-like and elastic texture in a swollen state, a production method thereof, and an application thereof.
本発明者は、上記課題を解決するべく鋭意検討を行った。
まず、本発明者が検討したことは、栄養価が高く美容効果も期待される動物性タンパク質であるゼラチンを用いることであるが、上述の通り、ゼラチンは、膨潤しても弾力が不十分で、熱にも弱いので、ゼラチンを架橋した架橋ゼラチンを用いることを検討した。
先に述べたように、架橋ゼラチンを食品に利用した技術としては、特許文献４記載の食感改良剤としての利用が知られている程度であったが、この技術は、肉類加工食品を改良する技術であり、個々の架橋ゼラチンに食感を持たせるものではないので、架橋ゼラチンが、粒径の非常に小さな粉体状で用いられており、具体的には、粒径１００μｍ以下の微粉末の状態で用いることが好ましいとされ、その実施例においても、４５μｍという非常に小さな粉体が用いられている。
The present inventor has intensively studied to solve the above problems.
First, the present inventor has studied the use of gelatin, which is an animal protein that has high nutritional value and is expected to have a cosmetic effect. As described above, gelatin is insufficient in elasticity even when swollen. Since it is weak against heat, the use of crosslinked gelatin obtained by crosslinking gelatin was examined.
As described above, as a technique using cross-linked gelatin for food, it has been known to be used as a texture improving agent described in Patent Document 4, but this technique improves processed meat foods. The cross-linked gelatin is used in the form of a powder having a very small particle size, specifically, a fine particle having a particle size of 100 μm or less. It is considered preferable to use it in the form of a powder, and in that example, a very small powder of 45 μm is used.
本発明者は、前記従来技術のように、架橋ゼラチンを肉類加工食品の食感を改良するために用いるのではなく、その膨潤物が有する食感を利用することはできないかと考え、種々検討を図った結果、粒径を所定の範囲に調整したゼラチンを用いて、その不溶化率を架橋により所定の範囲に調整した架橋ゼラチンが、膨潤状態において、ゲル状で弾力のある食感となり、例えば、肉の代替などとして非常に好適に利用できることを見出した。
さらに、前記特許文献４には、ゼラチンを架橋してその不溶化率を高めるための具体的な処理方法として、加熱処理する方法や紫外線照射や遠赤外線照射する方法などの物理的方法と、グルタールアルデヒド、タンニン、明バン、硫酸アルミニウムなどで処理する方法などの化学的方法が例示されているが、それぞれ、以下に述べる問題が生じるおそれがあった。
The present inventor does not use the cross-linked gelatin to improve the texture of processed meat foods as in the prior art, but considers that the texture of the swollen material can be utilized, and has made various studies. As a result, using gelatin whose particle size was adjusted to a predetermined range, the cross-linked gelatin whose insolubilization rate was adjusted to a predetermined range by cross-linking became a gel-like and elastic texture in the swollen state, for example, It has been found that it can be used very favorably as a substitute for meat.
Further, in Patent Document 4, as a specific treatment method for crosslinking gelatin to increase its insolubilization rate, a physical method such as a heat treatment method, an ultraviolet irradiation method or a far infrared irradiation method, glutar, and the like. Although chemical methods such as a method of treating with aldehyde, tannin, light van, aluminum sulfate, etc. are exemplified, there is a possibility that the following problems may occur.
加熱処理の場合、低温加熱（例えば、５０〜１５０℃程度）では架橋に非常に時間が掛かるため非効率的であり、高温加熱（例えば、１５０〜２００℃程度）では膨潤させたときに見た目や食感が悪くなってしまい、また、ゼラチンがその内部に含まれる水によって溶解してしまい、ゼラチン同士が結合して塊を生じたり、製造設備などに溶着して焦げるという問題が生じるおそれがあった。
さらに、紫外線照射や遠赤外線照射では、これら紫外線などの透過率が弱いため、ゼラチン粒子を微粒化する必要があり、このための工程にコストがかかる問題があり、また、化学的方法では、反応を起こさせるための化合物を添加する必要があり、食品などに使用するときに用途が限定される問題が生じるおそれがあった。
In the case of heat treatment, low-temperature heating (for example, about 50 to 150 ° C.) is inefficient because crosslinking takes a very long time, and high-temperature heating (for example, about 150 to 200 ° C.) is inefficient when it is swollen. The texture may deteriorate, and gelatin may be dissolved by the water contained therein, which may cause a problem that the gelatins are bonded to each other to form a lump or are burned on a production facility. It was.
Furthermore, since ultraviolet rays and far-infrared rays have low transmittance such as ultraviolet rays, it is necessary to atomize gelatin particles, and there is a problem that the process for this is costly. It is necessary to add a compound for causing the problem, and there is a possibility that a problem that the use is limited when used in foods or the like.
そして、従来、例えば、１５０〜２００℃程度の温度で加熱した架橋ゼラチンを膨潤させた場合に、見た目や食感が悪くなるのは、熱架橋の際の急激な加熱によりゼラチン中の水分が膨張することで、局所的に膨化が起こっているためであり、このような局所的膨化を起こさせずに、架橋ゼラチンとして、密度が０．７ｇ／ｃｍ３以上である架橋ゼラチンを用いることが必要であることを見出した。また、このような食品素材を得る方法として、ゼラチンを熱架橋させる際に、２段階に分けて加熱すれば、局所的膨化を起こさせず、前記条件を満たす熱架橋ゼラチンとなることを見出すとともに、さらに、ゼラチンを外部加熱により熱架橋したものは、相対的に外側の架橋密度が高く内側の架橋密度が低くなるので、外側は容易に溶け出さないが内側はゼラチン本来の吸水性や弾力に富むという性質を備えており、この架橋ゼラチンを用いることが、高温下でも容易に溶解せず、保水力に優れ、膨潤状態においてゲル状で弾力のある食感を与える食品素材を得るために好適であることも見出した。 Conventionally, for example, when the crosslinked gelatin heated at a temperature of about 150 to 200 ° C. is swollen, the appearance and texture are deteriorated because the moisture in the gelatin expands due to rapid heating during thermal crosslinking. This is because local expansion occurs, and it is necessary to use a crosslinked gelatin having a density of 0.7 g / cm 3 or more as the crosslinked gelatin without causing such local expansion. I found out. Further, as a method for obtaining such a food material, when gelatin is thermally cross-linked, it is found that if it is heated in two stages, it will be a heat-crosslinked gelatin that satisfies the above conditions without causing local swelling. Furthermore, when gelatin is thermally cross-linked by external heating, the outer cross-linking density is relatively high and the inner cross-linking density is low, so the outer side does not dissolve easily, but the inner side has the inherent water absorption and elasticity of gelatin. This cross-linked gelatin is suitable for obtaining a food material that does not dissolve easily even at high temperatures, has excellent water retention, and has a gel-like and elastic texture in a swollen state. I also found out.
本発明はこれらの知見に基づき完成されたものである。
すなわち、本発明にかかる食品素材は、架橋ゼラチンからなり膨潤して食される新規な食品素材であって、前記架橋ゼラチンが、不溶化率４０〜１００重量％であり、１００メッシュ標準篩は通過しないが２メッシュ標準篩は通過するものであるとともに、密度が０．７ｇ／ｃｍ３以上であり、ゲル状で弾力性のある食感を有する、ことを特徴とする。
本発明にかかる食品素材の製造方法は、前記食品素材を製造する方法であって、ゼラチンに対して、１００〜１５０℃の予備加熱による乾燥と、１８０〜２２０℃の外部加熱による熱架橋との２段階の加熱処理を施す、ことを特徴とする。
The present invention has been completed based on these findings.
That is, the food material according to the present invention is a novel food material made of crosslinked gelatin that is swollen and eaten, and the crosslinked gelatin has an insolubilization rate of 40 to 100% by weight and does not pass through a 100 mesh standard sieve. there together two mesh standard sieve is to pass, density Ri der 0.7 g / cm 3 or more, that have a texture that is resilient in gel, characterized in that.
The method for producing a food material according to the present invention is a method for producing the food material, wherein the gelatin is dried by preheating at 100 to 150 ° C. and thermally crosslinked by external heating at 180 to 220 ° C. Two-stage heat treatment is performed.
本発明にかかる食品は、前記食品素材を、膨潤後に添加してなるか、または、添加後に膨潤してなる、ことを特徴とする。 The food according to the present invention is characterized in that the food material is added after swelling, or is swollen after addition.
本発明によれば、膨潤状態においてゲル状で弾力のある食感を有する食品素材、その製造方法およびその用途を提供することができる。前記食品素材は、耐熱性に優れる架橋ゼラチンからなるので、加熱時においても容易に溶解せず、保水力に優れる利点もある。 ADVANTAGE OF THE INVENTION According to this invention, the foodstuff material which has a gelatinous and elastic food texture in the swelling state, its manufacturing method, and its use can be provided. Since the food material is made of crosslinked gelatin having excellent heat resistance, it does not dissolve easily even when heated, and has an advantage of excellent water retention.
以下、本発明にかかる食品素材、その製造方法およびその用途について詳しく説明するが、本発明の範囲はこれらの説明に拘束されることはなく、以下の例示以外についても、本発明の趣旨を損なわない範囲で適宜変更実施し得る。
〔食品素材〕
本発明にかかる食品素材は、以下に詳述する特定の架橋ゼラチンからなるものである。
前記架橋ゼラチンは、１００メッシュＪＩＳ標準篩は通過しないが２メッシュＪＩＳ標準篩は通過するものである。２メッシュＪＩＳ標準篩を通過しない架橋ゼラチンでは、その膨潤物が食品中で異物感を与えるおそれがあり、１００メッシュＪＩＳ標準篩を通過する架橋ゼラチンでは、膨潤状態においてゲル状で弾力のある食感がほとんど感じられなくなるおそれがある。なお、必要に応じて架橋処理後に粉砕機や振動篩などを用いて粒度調整するようにしても良い。
Hereinafter, although the foodstuff material concerning the present invention, its manufacturing method, and its use are explained in detail, the range of the present invention is not restrained by these explanations, and the meaning of the present invention is impaired except for the following illustrations. Changes can be made as appropriate without departing from the scope.
[Food ingredients]
The food material according to the present invention is composed of a specific crosslinked gelatin described in detail below.
The crosslinked gelatin does not pass through a 100 mesh JIS standard sieve but passes through a 2 mesh JIS standard sieve. In the case of cross-linked gelatin that does not pass through the 2-mesh JIS standard sieve, the swollen product may give a feeling of foreign matter in the food. In the case of cross-linked gelatin that passes through the 100-mesh JIS standard sieve, the gel-like and elastic texture in the swollen state. There is a risk that you will almost never feel. If necessary, the particle size may be adjusted using a pulverizer or a vibration sieve after the crosslinking treatment.
前記架橋ゼラチンは、また、ゼラチンを架橋することにより部分的または全部が不溶化されたものであり、具体的には、不溶化率４０〜１００重量％である。不溶化率５０〜９５重量％が好ましく、不溶化率６０〜９０重量％がより好ましい。不溶化率が少なすぎると、その膨潤物を加熱下においた時にゲル状で弾力のある食感を得ることが困難となり、ヌメリが生じたり、加熱時の歩留まりが低下するおそれがある。不溶化率が多すぎると、その膨潤物を加熱下においた時にパサパサとした紙のような食感になってしまうおそれがある。なお、本発明における前記不溶化率の値は、後述の実施例に記載の方法で測定される値とする。 The crosslinked gelatin is also partially or wholly insolubilized by crosslinking gelatin, and specifically has an insolubilization rate of 40 to 100% by weight. The insolubilization rate is preferably 50 to 95% by weight, and more preferably 60 to 90% by weight. When the insolubilization rate is too small, it is difficult to obtain a gel-like and elastic texture when the swollen product is heated, and there is a possibility that slime may occur or the yield during heating may be reduced. If the insolubilization rate is too high, the swollen material may have a texture similar to that of paper that has been crushed when heated. In addition, let the value of the said insolubilization rate in this invention be a value measured by the method as described in the below-mentioned Example.
前記架橋ゼラチンの原料となるゼラチンとしては、牛、豚、鶏などの哺乳動物や鳥類の骨、皮部分や、サメやティラピアなどの魚類の骨、皮、鱗部分などのコラーゲンを含有する材料から従来公知の方法で得ることができる。アルカリ処理ゼラチン、酸処理ゼラチンのいずれでも良い。
前記ゼラチンのゼリー強度も、特に限定されず、例えば、５０〜３００ｇのものを用いることができる。
本発明にかかる架橋ゼラチンは、密度が０．７ｇ／ｃｍ３以上である。好ましくは０．８ｇ／ｃｍ３以上である。前記条件を満たす架橋ゼラチンであれば、十分な保水性が得られるとともに、膨潤状態におけるゲル状で弾力のある食感をも十分に得ることができる。なお、本発明において、架橋ゼラチンの密度は、後述の実施例に記載の方法により算出される値とする。
Examples of gelatin used as a raw material for the crosslinked gelatin include bone and skin parts of mammals such as cattle, pigs and chickens, and bones and skin parts of fish, and fish-like bones, skins and scale parts such as sharks and tilapia. It can be obtained by a conventionally known method. Either alkali-treated gelatin or acid-treated gelatin may be used.
The jelly strength of the gelatin is not particularly limited, and for example, 50 to 300 g can be used.
The crosslinked gelatin according to the present invention has a density of 0.7 g / cm 3 or more. Preferably it is 0.8 g / cm 3 or more. If the cross-linked gelatin satisfies the above conditions, sufficient water retention can be obtained, and a gel-like and elastic texture in a swollen state can be sufficiently obtained. In the present invention, the density of the crosslinked gelatin is a value calculated by the method described in Examples described later.
前記条件を満たす架橋ゼラチンは、例えば、以下の条件でゼラチンを架橋させることにより得ることができる。
すなわち、まず、ゼラチンを１００〜１５０℃で予備加熱することにより乾燥したのち、１８０〜２２０℃で加熱することにより熱架橋させるようにする方法が採用できる。このようにゼラチンを予備加熱してゼラチン中の自由水を減じておくことにより、高温で熱架橋する際にゼラチンの内部から水分が揮散して局所的膨化を引き起こすことを防止することができるのである。さらに、ゼラチン中の自由水を減じておくことにより、ゼラチンの溶解を防ぎ、ゼラチン同士の結着による塊の形成や、製造装置へ溶着して焦げを生じることも防止できる。
Cross-linked gelatin that satisfies the above conditions can be obtained, for example, by cross-linking gelatin under the following conditions.
That is, it is possible to employ a method in which gelatin is first dried by preheating at 100 to 150 ° C. and then thermally crosslinked by heating at 180 to 220 ° C. By preheating gelatin in this way to reduce free water in gelatin, it is possible to prevent water from evaporating from the inside of gelatin and causing local swelling during thermal crosslinking at high temperatures. is there. Furthermore, by reducing the amount of free water in the gelatin, dissolution of the gelatin can be prevented, and formation of a lump by binding between gelatins and occurrence of scorching by welding to a manufacturing apparatus can also be prevented.
加熱方法としては、伝導熱や輻射熱などの外部加熱やマイクロ波加熱などの内部加熱があるが、好ましくは外部加熱により熱架橋を起こさせることが好ましい。前述のとおり、外部加熱によれば、ゼラチンの外側から加熱されるので、相対的に外側の架橋密度が高く内側の架橋密度が低くなるため、この架橋ゼラチンの膨潤物は、外側は溶けにくく、内側はゼラチン本来の吸水性や弾力に富むという理想的な状態となる。一方、マイクロ波加熱などの内部加熱では、内側から加熱されるので、内側で集中的に架橋し、架橋が不十分な外側が十分に不溶化されず、所望の保水力や食感が得られなくなるおそれがある。
上記架橋ゼラチンからなる本発明の食品素材は、膨潤して食されるものであるが、所望のゲル状で弾力のある食感を得る観点から好ましい膨潤倍率としては、例えば、７〜１４倍である。食品素材の膨潤は水性液により行えばよく、単なる水であっても良いし、調味液により行ってもよい。そして、食品素材の膨潤は、食品素材を食品に添加する前に予め行っておいても良いし、食品素材を未膨潤のまま食品に添加してその加工や保存中に共存する調味液などの水性液により行うようにしても良い。
Examples of the heating method include external heating such as conduction heat and radiant heat, and internal heating such as microwave heating. Preferably, thermal crosslinking is preferably caused by external heating. As described above, according to external heating, since the outside is heated from the outside of the gelatin, the crosslink density on the outside is relatively high and the inside crosslink density is low. The inside is in an ideal state that is rich in the inherent water absorption and elasticity of gelatin. On the other hand, in internal heating such as microwave heating, since heating is performed from the inside, crosslinking is concentrated on the inside, and the outside where crosslinking is insufficient is not sufficiently insolubilized, and the desired water retention and texture cannot be obtained. There is a fear.
The food material of the present invention composed of the above-mentioned crosslinked gelatin is swelled and eaten. The preferred swelling ratio from the viewpoint of obtaining a desired gel-like and elastic texture is, for example, 7 to 14 times. is there. The swelling of the food material may be performed with an aqueous liquid, may be simple water, or may be performed with a seasoning liquid. The swelling of the food material may be performed in advance before the food material is added to the food, or the food material may be added to the food without being swollen and used as a seasoning liquid that coexists during processing and storage. You may make it carry out with an aqueous liquid.
〔食品素材の用途〕
本発明にかかる食品素材は、食品全般に用いることができ、具体的には、適用できる食品は、例えば、以下のとおりである。
液状あるいは半固形状の食品、または、それらに加熱、乾燥、冷蔵、冷凍などの加工調理を施した食品や、それらを***した食品が挙げられる。
前記液状食品として、飲料、スープ、鍋物など、前記半固形状食品として、カレー、シチュー、マヨネーズ、ドレッシングなどが挙げられる。
前記液状あるいは半固形状の食品に加工調理を施した食品として、ハンバーグ、シュウマイ、サラミソーセージなどの畜肉練り製品；かまぼこ、さつま揚げ、魚肉ソーセージ、はんぺんなどの水産練り製品；パン、クッキー、ドーナツなどの小麦粉などの粉末を主体とした食品；卵焼き、茶碗蒸し、プリンなどの卵を主体とした食品；ゼリー、アイスクリーム、シャーベットなどの冷菓デザート；米飯、炒飯、雑炊などの米を主体とした米飯食品；餃子、春巻、肉まん、小籠包、コロッケなどの***食品などが挙げられる。
[Use of food ingredients]
The food material according to the present invention can be used for food in general, and specifically, applicable foods are as follows, for example.
Examples include liquid or semi-solid foods, foods that have been subjected to processing cooking such as heating, drying, refrigeration, and freezing, and foods that are covered with them.
Examples of the liquid food include beverages, soups and pots, and examples of the semi-solid food include curry, stew, mayonnaise, and dressing.
Examples of processed foods prepared from the above liquid or semi-solid food include hamburger, shumai, salami sausage and other livestock meat products; Foods mainly made of powder of rice; Foods made mainly of eggs such as fried eggs, steamed tea, and pudding; Frozen desserts such as jelly, ice cream, and sherbet; Examples include foreskin foods such as spring rolls, meat buns, small buns, and croquettes.
また、ゼリーやプリンなどのデザート、サラダ、その他の固形食品などにトッピングとして添加することもできる。
本発明にかかる食品素材を食品に利用することで、栄養価が高く美容効果も期待されるコラーゲンタンパク質の効率的な摂取が可能であり、また、優れた保水効果も得られる。さらに、特に、畜肉加工食品、水産練り加工食品、***食品においては、肉の代替、増量や保水目的で使用することができ、これにより、材料コストの低減や、ジューシー感の付与あるいは維持が可能となり、また、飲料やスープなどの液状食品やマヨネーズなどの半固形食品においては、通常固形物の含まれないこれらの食品の中に、所々で、本発明にかかる食品素材の膨潤物に由来するゲル状で弾力のあるつぶつぶが感じられて、独特の味わいを与えることができる。しかも、本発明にかかる食品素材は、加熱時においても容易に溶解することがないので、製造時や喫食時に高温下におかれても、溶解せずにその食感を楽しむことができる。
It can also be added as a topping to desserts such as jelly and pudding, salads, and other solid foods.
By using the food material according to the present invention for food, it is possible to efficiently take in collagen protein which has high nutritional value and is expected to have a cosmetic effect, and also has an excellent water retention effect. In addition, it can be used for meat replacement, weight increase and water retention, especially for processed meat products, processed fishery foods, and foreskin foods, which can reduce material costs and give or maintain a juicy feeling. In addition, liquid foods such as beverages and soups and semi-solid foods such as mayonnaise are usually derived from swollen food materials according to the present invention in some of these foods that do not normally contain solids. A gel-like and elastic crush can be felt to give a unique taste. And since the foodstuff material concerning this invention does not melt | dissolve easily also at the time of a heating, even if it puts under high temperature at the time of manufacture or eating, it can enjoy the food texture, without melt | dissolving.
食品素材の添加量は、食品の種類に応じて適宜決定すれば良く、例えば、乾燥状態の食品素材を基準に、食品全量に対して、０．０１〜５重量％とすることが好ましい。０．１〜３重量％とすることがより好ましい。 What is necessary is just to determine the addition amount of a foodstuff material suitably according to the kind of foodstuff, for example, it is preferable to set it as 0.01 to 5 weight% with respect to the whole foodstuff on the basis of the foodstuff material in a dry state. It is more preferable to set it as 0.1 to 3 weight%.
以下に、実施例および比較例によって本発明をより具体的に説明するが、本発明はこれらに限定されるものではない。
ここで、本実施例において架橋ゼラチンの不溶化率、保水率、密度は、下記の方法で算出される値である。
＜不溶化率＞
架橋ゼラチン１０ｇを水５００ｇに投入し、室温で２時間静置したのち、温浴加熱により、１５分かけて９０℃まで加熱し、さらに９０℃を１０分間維持する。その後、直ちに、恒量したろ紙を用いてろ過し、得られたろ過残渣を１０５℃で１７時間乾燥し、その重量を測定して、このようにして測定される不溶成分の重量と試験前の重量（１０ｇ）とから、不溶化率（重量％）を求める。
Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited to these.
Here, in this example, the insolubilization rate, water retention rate, and density of the crosslinked gelatin are values calculated by the following method.
<Insolubilization rate>
10 g of cross-linked gelatin is put into 500 g of water and allowed to stand at room temperature for 2 hours, and then heated to 90 ° C. over 15 minutes by heating in a warm bath, and further maintained at 90 ° C. for 10 minutes. Immediately after that, it was filtered using a constant weight filter paper, and the obtained filtration residue was dried at 105 ° C. for 17 hours, and its weight was measured. The weight of the insoluble component thus measured and the weight before the test. From (10 g), the insolubilization rate (% by weight) is determined.
＜保水率＞
前記不溶化率の測定方法における乾燥前のろ過残渣の重量と試験前の重量（１０ｇ）とから、保水率（重量％）を求める。
＜密度＞
１００メッシュ以下の微粉ゼラチン１００ｇを、５００ｍｌ容メスシリンダーに、空隙ができないように充填し、その体積（Ａ）を測定する。
つぎに、前記微粉ゼラチンが充填されたメスシリンダーに、密度測定対象となる架橋ゼラチン１００ｇを投入し、均一に分散させるようにして空隙ができないように充填し、その体積（Ｂ）を測定する。
<Water retention rate>
From the weight of the filtration residue before drying and the weight before testing (10 g) in the method for measuring the insolubilization rate, the water retention rate (% by weight) is determined.
<Density>
100 g of fine powder gelatin of 100 mesh or less is filled into a 500 ml graduated cylinder so that there is no gap, and the volume (A) is measured.
Next, 100 g of cross-linked gelatin to be measured for density is put into the graduated cylinder filled with the finely divided gelatin, and the mixture is uniformly dispersed so as not to form voids, and the volume (B) is measured.
上記体積（Ａ）、体積（Ｂ）の測定値を下式に代入して、密度を算出する。
密度（ｇ／ｃｍ３）＝１００／（Ｂ−Ａ）
〔実施例１〕
ゼリー強度１５０ｇ程度で、１００メッシュＪＩＳ標準篩は通過しないが２メッシュＪＩＳ標準篩は通過するアルカリ処理ゼラチン「ヌードルＧ（商品名）」（新田ゼラチン社製）５０００ｇを加熱回転釜に投入し、１３０℃で３０分間予備加熱することにより乾燥した。さらに、２００℃まで昇温して３０分間加熱することにより熱架橋を起こして、架橋ゼラチンからなる実施例１にかかる食品素材を得た。この食品素材の不溶化率は８６．２重量％であり、保水率は１２００重量％であり、密度は１．０２ｇ／ｃｍ３であった。
The density is calculated by substituting the measured values of the volume (A) and volume (B) into the following equation.
Density (g / cm 3 ) = 100 / (B−A)
[Example 1]
Add 5,000 g of alkali-treated gelatin “Noodle G (trade name)” (made by Nitta Gelatin Co., Ltd.) that passes through the 2-mesh JIS standard sieve with a jelly strength of about 150 g but does not pass through the 100-mesh JIS standard sieve into a heated rotary kettle. It was dried by preheating at 130 ° C. for 30 minutes. Furthermore, it heated up to 200 degreeC and heated for 30 minutes, the thermal bridge | crosslinking was raise | generated, and the foodstuff material concerning Example 1 which consists of crosslinked gelatin was obtained. The insolubilization rate of the food material was 86.2% by weight, the water retention rate was 1200% by weight, and the density was 1.02 g / cm 3 .
〔実施例２〕
実施例１において、予備加熱に続く熱架橋のための加熱の時間を３０分から１５分に変更したこと以外は同様にして実施例２にかかる食品素材を得た。この食品素材の不溶化率は４５．８重量％であり、保水率は９２０重量％であり、密度は１．０５ｇ／ｃｍ３であった。
〔実施例３〕
実施例１において、予備加熱に続く熱架橋のための加熱の時間を３０分から７０分に変更したこと以外は同様にして実施例３にかかる食品素材を得た。この食品素材の不溶化率は９８．５重量％であり、保水率は１０８０重量％であり、密度は０．８２ｇ／ｃｍ３であった。
[Example 2]
A food material according to Example 2 was obtained in the same manner as in Example 1, except that the heating time for thermal crosslinking following the preheating was changed from 30 minutes to 15 minutes. The insolubilization rate of this food material was 45.8% by weight, the water retention rate was 920% by weight, and the density was 1.05 g / cm 3 .
Example 3
A food material according to Example 3 was obtained in the same manner as in Example 1, except that the heating time for thermal crosslinking following the preheating was changed from 30 minutes to 70 minutes. The insolubilization rate of the food material was 98.5% by weight, the water retention rate was 1080% by weight, and the density was 0.82 g / cm 3 .
〔実施例４〕
実施例１において、架橋処理を以下のように変更したこと以外は同様にして実施例４にかかる食品素材を得た。
すなわち、実施例１と同様のアルカリ処理ゼラチン「ヌードルＧ（商品名）」１５０ｇを４５ｃｍ四方のトレイにおき、庫内温度１３０℃に設定したトンネルオーブンにて２０分間予備加熱して乾燥し、さらに庫内温度を１８０℃に昇温して１５分間加熱することにより熱架橋させるようにした。
この食品素材の不溶化率は８４．５重量％であり、保水率は１１３０重量％であり、密度は０．８５ｇ／ｃｍ３であった。
Example 4
In Example 1, the food material according to Example 4 was obtained in the same manner except that the crosslinking treatment was changed as follows.
That is, 150 g of alkali-treated gelatin “noodle G (trade name)” similar to that in Example 1 is placed in a 45 cm square tray, preheated in a tunnel oven set at an internal temperature of 130 ° C. for 20 minutes, and further dried. The internal temperature was raised to 180 ° C. and heated for 15 minutes for thermal crosslinking.
The insolubilization rate of this food material was 84.5% by weight, the water retention rate was 1130% by weight, and the density was 0.85 g / cm 3 .
〔実施例５〕
実施例１において、架橋処理を以下のように変更したこと以外は同様にして実施例５にかかる食品素材を得た。
すなわち、実施例１と同様のアルカリ処理ゼラチン「ヌードルＧ（商品名）」を実施例１と同様にして予備加熱したのち、マイクロ波加熱装置で、２４５０ＭＨｚ、出力１７．０ｋＷの電界を加えて１５分間加熱することにより熱架橋させるようにした。
この食品素材の不溶化率は７２．１重量％であり、保水率は７５０重量％であり、密度は０．７５ｇ／ｃｍ３であった。
Example 5
A food material according to Example 5 was obtained in the same manner as in Example 1 except that the crosslinking treatment was changed as follows.
That is, the same alkali-treated gelatin “noodle G (trade name)” as in Example 1 was preheated in the same manner as in Example 1, and then an electric field of 2450 MHz and output of 17.0 kW was applied by a microwave heating apparatus to 15 It was made to carry out thermal crosslinking by heating for minutes.
The insolubilization rate of this food material was 72.1% by weight, the water retention rate was 750% by weight, and the density was 0.75 g / cm 3 .
〔比較例１〕
実施例１において、予備加熱に続く熱架橋のための加熱の時間を３０分から１０分に変更したこと以外は同様にして比較例１にかかる食品素材を得た。この食品素材の不溶化率は３４．８重量％であり、保水率は５７０重量％であり、密度は０．９２ｇ／ｃｍ３であった。
〔比較例２〕
実施例１において、原料ゼラチンとして、「ヌードルＧ（商品名）」を用い、これを粉砕機で粉砕して、２００メッシュＪＩＳ標準篩は通過しないが１００メッシュＪＩＳ標準篩は通過するゼラチンを用いたこと以外は同様にして比較例２にかかる食品素材を得た。この食品素材の不溶化率は７８．４重量％であり、保水率は８１０重量％であり、密度は０．８２ｇ／ｃｍ３であった。
[Comparative Example 1]
In Example 1, the food material according to Comparative Example 1 was obtained in the same manner except that the heating time for thermal crosslinking following the preheating was changed from 30 minutes to 10 minutes. The insolubilization rate of this food material was 34.8% by weight, the water retention rate was 570% by weight, and the density was 0.92 g / cm 3 .
[Comparative Example 2]
In Example 1, “noodle G (trade name)” was used as a raw material gelatin, and this was pulverized by a pulverizer, and a gelatin passing through a 200 mesh JIS standard sieve but not passing through a 100 mesh JIS standard sieve was used. A food material according to Comparative Example 2 was obtained in the same manner except that. The insolubilization rate of this food material was 78.4% by weight, the water retention rate was 810% by weight, and the density was 0.82 g / cm 3 .
〔比較例３〕
実施例１において、原料ゼラチンとして、「ヌードルＧ（商品名）」を用い、これを粉砕機で粉砕して、２００メッシュＪＩＳ標準篩を通過するゼラチンを用いたこと以外は同様にして比較例３にかかる食品素材を得た。この食品素材の不溶化率は７０．６重量％であり、保水率は７３０重量％であり、密度は０．８０ｇ／ｃｍ３であった。
〔比較例４〕
実施例１において、原料ゼラチンとして、２メッシュＪＩＳ標準篩を通過しないゼラチンを用いたこと以外は同様にして比較例４にかかる食品素材を得た。この食品素材の不溶化率は８１．３重量％であり、保水率は１２６０重量％であり、密度は０．７２ｇ／ｃｍ３であった。
[Comparative Example 3]
Comparative Example 3 was performed in the same manner as in Example 1 except that “noodle G (trade name)” was used as the raw material gelatin, and this was pulverized by a pulverizer and gelatin passed through a 200-mesh JIS standard sieve was used. Obtained food material. The insolubilization rate of the food material was 70.6% by weight, the water retention rate was 730% by weight, and the density was 0.80 g / cm 3 .
[Comparative Example 4]
A food material according to Comparative Example 4 was obtained in the same manner as in Example 1 except that gelatin that did not pass through a 2-mesh JIS standard sieve was used as the raw material gelatin. The insolubilization rate of this food material was 81.3% by weight, the water retention rate was 1260% by weight, and the density was 0.72 g / cm 3 .
〔比較例５〕
実施例１において、予備加熱を行うことなく、２００℃で３０分間、熱架橋のための加熱を行ったこと以外は同様にして比較例５にかかる食品素材を得た。この食品素材の不溶化率は８３．３重量％であり、保水率は１３２０重量％であり、密度は０．６５ｇ／ｃｍ３であった。
〔評価〕
＜ハンバーグへの利用＞
各実施例、比較例にかかる食品素材を利用したハンバーグを作製し、食感評価を行った。
[Comparative Example 5]
A food material according to Comparative Example 5 was obtained in the same manner as in Example 1, except that heating for thermal crosslinking was performed at 200 ° C. for 30 minutes without performing preliminary heating. The insolubilization rate of this food material was 83.3% by weight, the water retention rate was 1320% by weight, and the density was 0.65 g / cm 3 .
[Evaluation]
<Use for hamburgers>
A hamburger using the food material according to each example and comparative example was prepared, and the texture was evaluated.
ボールに合い挽き肉５３５ｇ、豚脂５０ｇ、ビーフ系調味料１０ｇ、食塩６ｇを入れ、２分間混練した。ここに、前記各実施例、比較例にかかる食品素材の膨潤物（食品素材１５ｇを水で膨潤させたもの）１５０ｇ、ソテーオニオン１４０ｇ、卵白５０ｇ、パン粉５０ｇ、砂糖３ｇ、グルタミン酸ナトリウム３ｇを入れ、２分間混練した。ここに、ホワイトペッパー１ｇ、ガーリック１ｇ、ナツメグ１ｇを入れ、１分間混練した。その後、１００ｇずつ小判状に成形して、フライパンを使って２００℃で両面２分間ずつ焼いたのち、５分間蒸した。
得られた各ハンバーグについて、パネラー１０人に試食してもらい、食感、ジューシーさを５点満点で評価してもらい、その平均点を算出した。結果を表１に示す。評価基準は以下のとおりである。
The balls were mixed with 535 g of minced meat, 50 g of pork fat, 10 g of beef seasoning and 6 g of salt and kneaded for 2 minutes. Here, 150 g of a swollen food material (15 g of food material swollen with water), 140 g of saute onion, 50 g of egg white, 50 g of bread crumbs, 3 g of sugar and 3 g of sodium glutamate according to each of the above Examples and Comparative Examples, Kneaded for 2 minutes. Here, 1 g of white pepper, 1 g of garlic, and 1 g of nutmeg were added and kneaded for 1 minute. After that, it was molded into an oval shape by 100 g, baked on both sides for 2 minutes at 200 ° C. using a frying pan, and then steamed for 5 minutes.
About each obtained hamburger, 10 panelists sampled, and texture and juiciness were evaluated on a 5-point scale, and the average score was calculated. The results are shown in Table 1. The evaluation criteria are as follows.
食感 ：ゲル状で弾力のある食感であり、パサパサした食感がなく、ハンバーグの食感に違和感がないものを５点とし、その程度が劣るものほど点数を低くした。
ジューシー感：具材が柔らかくジューシーなものを５点とし、その程度が劣るものほど点数を低くした。
Texture: A gel-like and elastic texture, with no crispy texture and a hamburger texture that does not feel uncomfortable, was scored 5 points, and the lesser the score, the lower the score.
Juicy feeling: The score was 5 for soft and juicy ingredients, and the lower the score, the lower the score.
＜餃子への利用＞
各実施例、比較例にかかる食品素材を利用した餃子を作成し、食感評価を行った。
ボールに、豚挽き肉７００ｇ、醤油１５０ｇ、紹興酒１５０ｇ、ごま油１００ｇ、砂糖１０ｇ、グルタミン酸ナトリウム１０ｇを入れ、混合した。さらに、みじん切りにして水を切ったキャベツ１０００ｇ、ニラ３００ｇ、白ねぎ１８０ｇ、擦り生姜１００ｇと、前記各実施例、比較例にかかる食品素材の膨潤物（食品素材３０ｇを水で膨潤させたもの）３００ｇを加えて撹拌し、餃子の具材を得た。前記具材を１５ｇずつ***して、５分間蒸煮したのち、フライパンで皮に焼き色が付くまで焼いた。
<Use for dumplings>
The dumplings using the food material concerning each Example and a comparative example were created, and texture evaluation was performed.
In a bowl, 700 g of minced pork, 150 g of soy sauce, 150 g of Shaoxing sake, 100 g of sesame oil, 10 g of sugar, and 10 g of sodium glutamate were mixed. Further, 1000g of cabbage chopped and drained, 300g of leek, 180g of white onion, 100g of grated ginger, and swollen food material according to each of the examples and comparative examples (30g of food material swollen with water) 300 g was added and stirred to obtain dumpling ingredients. The ingredients were forged by 15 g each, cooked for 5 minutes, and then baked in a frying pan until the skin was colored.
また、前記各実施例、比較例にかかる食品素材の膨潤物３００ｇに代えて、前記各実施例、比較例にかかる食品素材（非膨潤物）３０ｇを用いて同様に餃子を得た。
得られた各餃子について、パネラー１０人に試食してもらい、食感、ジューシーさ、皮の焦げ付きを５点満点で評価してもらい、その平均点を算出した。結果を表１に示す。評価基準は以下のとおりである。
食感 ：ゲル状で弾力のある食感であり、パサパサした食感がなく、餃子の食感に違和感がないものを５点とし、その程度が劣るものほど点数を低くした。
ジューシー感：ジューシーな食感のものを５点とし、その程度が劣るものほど点数を低くした。
In addition, instead of 300 g of the swollen food material according to each of the examples and comparative examples, 30 g of the food material (non-swelled material) according to each of the examples and comparative examples was used to obtain dumplings.
About each of the obtained dumplings, 10 panelists sampled and evaluated the texture, juiciness, and scorch of the skin on a 5-point scale, and the average score was calculated. The results are shown in Table 1. The evaluation criteria are as follows.
Texture: A gel-like, elastic texture with no crispy texture and no sense of incongruity in the dumplings was given 5 points, and the lower the score, the lower the score.
Juicy feeling: 5 points were given for a juicy texture, and the lower the score, the lower the score.
皮の破れ：皮の外側へスープが染み出してフライパンに皮が焦げ付くことで皮が破れた個数の割合により評価し、その割合が３０％以上のものを１点、２０％以上３０％未満のものを２点、１０％以上２０％未満のものを３点、１０％未満のものを４点、皮が破れなかったものを５点とした。
＜ゼリーのフィリングとしての利用＞
各実施例、比較例にかかる食品素材をゼリーのフィリングとして利用し、該ゼリーの食感評価を行った。
ステンレスビーカーに水２５０ｇと１００％オレンジジュース５００ｇを投入し、さらに、砂糖１２０ｇ、「ＧＦ−１００」（新田ゼラチン社製のゼリー用ゲル化剤）１５ｇと、前記各実施例、比較例にかかる食品素材（非膨潤物）１００ｇを投入し、分散させた。分散後、３０分間静置し、その後、撹拌しながら８０℃まで加熱し、１０分間保温した。ここに、オレンジキュラソー１０ｇを入れ、総量が１０００ｇとなるように水で調整し、カップに充填した。４℃で一晩静置したのち、ゼリーを得た。
Skin tear: Evaluated by the ratio of the number of skins that broke because the soup oozes out of the skin and the skin burns into the frying pan. The percentage is 30% or more, 20% or more and less than 30% Those with 2 points, 10% or more and less than 20% were given 3 points, those with less than 10% were given 4 points, and those whose skin was not broken were made 5 points.
<Use of jelly as a filling>
The food material according to each Example and Comparative Example was used as a jelly filling, and the texture of the jelly was evaluated.
Into a stainless beaker, 250 g of water and 500 g of 100% orange juice are added. Furthermore, 120 g of sugar, 15 g of “GF-100” (gelling agent for jelly manufactured by Nitta Gelatin Co., Ltd.), and the respective examples and comparative examples are applied. 100 g of food material (non-swelled material) was added and dispersed. After dispersion, the mixture was allowed to stand for 30 minutes, then heated to 80 ° C. with stirring and kept warm for 10 minutes. Here, 10 g of orange curacao was added, adjusted with water so that the total amount became 1000 g, and filled into a cup. After standing at 4 ° C overnight, a jelly was obtained.
得られた各ゼリーについて、パネラー１０人に試食してもらい、食感、つぶつぶの数を５点満点で評価してもらい、その平均点を算出した。結果を表１に示す。評価基準は以下のとおりである。
食感 ：ゼリー中の食品素材由来のつぶつぶ感があり、パサパサした食感ではなく、ゼリーの食感に違和感がないものを５点とし、その程度が劣るものほど点数を低くした。
つぶつぶの数：つぶつぶが多いものを５点とし、その程度が劣るものほど点数を低くした。
About each obtained jelly, 10 panelists sampled and had the texture and the number of crushes evaluated on a 5-point scale, and the average score was calculated. The results are shown in Table 1. The evaluation criteria are as follows.
Texture: The crushed feeling derived from the food material in the jelly was given as 5 points, which was not a crispy texture, and the jelly texture was not uncomfortable, and the lower the score, the lower the score.
Number of crushed parts: 5 points were given for crushed parts, and the lower the degree, the lower the score.
＜結果の考察＞
上記ハンバーグ、餃子、ゼリーの製造工程を見れば分かるように、ハンバーグや餃子はフライパンで焼く工程、ゼリーは８０℃まで加熱して１０分間保温する工程、という加熱工程を含んでいるが、実施例にかかる食品素材は、前記加熱工程においても容易には溶解することがなく、その結果、表１に見るように、各食品を食したときに、ゲル状で弾力のある食感が得られている。また、食品素材の保水性の高さから、食品素材それ自体が十分な水分を含んでいるとともに、肉汁や調味液の流出を抑えることもできるので、極めてジューシー感に優れている。
<Consideration of results>
As can be seen from the above hamburger, dumpling and jelly manufacturing process, the hamburger and dumplings include a heating step of baking in a frying pan, and the jelly is heated to 80 ° C. and kept warm for 10 minutes. The food material is not easily dissolved even in the heating step. As a result, as shown in Table 1, when each food is eaten, a gel-like and elastic texture is obtained. Yes. In addition, the food material itself has a sufficient water content, and the food material itself contains a sufficient amount of water, and the outflow of meat juice and seasoning liquid can also be suppressed.
実施例１と実施例５の比較から、外部加熱で熱架橋した架橋ゼラチンからなる実施例１の食品素材のほうが、マイクロ波加熱のような内部加熱で熱架橋した架橋ゼラチンからなる実施例５の食品素材よりも、膨潤状態においてゲル状で弾力のある食感に優れ、かつ、ジューシー感の付与効果にも優れたものであることが分かる。
比較例１の食品素材は、不溶化率の低い架橋ゼラチンからなるものであるため、加熱調理時の溶解が著しく、歯応えが低下し、膨潤状態においてゲル状で弾力のある食感が得られていない。
比較例２や比較例３の食品素材は、粒径の小さな架橋ゼラチンからなるものであるため、膨潤状態においてゲル状で弾力のある食感が十分に得られていない。
From the comparison between Example 1 and Example 5, the food material of Example 1 made of crosslinked gelatin thermally crosslinked by external heating is more of Example 5 made of crosslinked gelatin thermally crosslinked by internal heating such as microwave heating. It turns out that it is excellent in the gel-like and elastic food texture in the swollen state, and also in the effect of imparting a juicy feeling than the food material.
Since the food material of Comparative Example 1 is composed of crosslinked gelatin having a low insolubilization rate, the dissolution during heating cooking is remarkable, the crunchiness is lowered, and a gelled and elastic texture is not obtained in the swollen state. .
Since the food material of Comparative Example 2 and Comparative Example 3 is made of crosslinked gelatin having a small particle size, a gel-like and elastic texture is not sufficiently obtained in a swollen state.
比較例４の食品素材は、粒径の大きな架橋ゼラチンからなるものであるため、いずれの食品に適用した場合においても、食感に違和感を生じさせている。
比較例５の食品素材は、架橋ゼラチンの密度が低いことから、架橋処理の際に局所的膨化が起こってしまっているものと理解され、そのために、膨潤状態において弾力がなく、パサパサした食感となってしまい、いずれの食品に適用した場合においても、食感に違和感を生じさせている。
なお、本発明にかかる食品素材を、醤油や紹興酒などの水分を含む調味液を材料として使用する餃子や、水を材料として使用するゼリーなどに利用する場合には、予め膨潤しておく必要はなく、未膨潤の食品素材をそのまま添加できることが分かる。実施例２の食品素材を用いた餃子の「皮の破れ」の評価結果から分かるように、食品やゼラチンの種類、材料中の水分量などによっては、予め膨潤しておかないほうが良い場合もあるので、食品やゼラチンの種類、材料中の水分量なども考慮して、予め膨潤したものを添加するか、膨潤させずにそのまま添加するかを決定すればよい。
Since the food material of Comparative Example 4 is made of crosslinked gelatin having a large particle size, the food texture is uncomfortable when applied to any food.
It is understood that the food material of Comparative Example 5 has a low density of cross-linked gelatin, and thus it is understood that local swelling has occurred during the cross-linking treatment. Therefore, there is no elasticity in the swollen state, and the texture is crispy. Therefore, when applied to any food, the texture is uncomfortable.
In addition, when using the food material according to the present invention as a dumpling that uses a seasoning liquid containing moisture such as soy sauce or Shaoxing liquor, or a jelly that uses water as a material, it is necessary to swell beforehand. No unswelled food material can be added as it is. As can be seen from the evaluation result of “skin tear” of dumplings using the food material of Example 2, depending on the type of food and gelatin, the amount of water in the material, etc., it may be better not to swell beforehand. Therefore, in consideration of the type of food and gelatin, the amount of moisture in the material, etc., it may be determined whether to add a pre-swelled one or add it without swelling.
本発明にかかる食品素材、その製造方法およびその用途は、例えば、畜肉加工食品や水産練り加工食品などの各種加工食品に添加する食品素材、その製造方法や、該食品素材を添加してなる各種加工食品として好適に使用することができる。 The food material according to the present invention, its production method and its use are, for example, food materials to be added to various processed foods such as processed meat foods and processed fish foods, various production methods thereof, It can be suitably used as a processed food.
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