JPS62294047A - Solid food - Google Patents
Solid foodInfo
- Publication number
- JPS62294047A JPS62294047A JP61135519A JP13551986A JPS62294047A JP S62294047 A JPS62294047 A JP S62294047A JP 61135519 A JP61135519 A JP 61135519A JP 13551986 A JP13551986 A JP 13551986A JP S62294047 A JPS62294047 A JP S62294047A
- Authority
- JP
- Japan
- Prior art keywords
- texture
- produced
- cellulose
- solid food
- shape retention
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021055 solid food Nutrition 0.000 title claims abstract description 17
- 239000001913 cellulose Substances 0.000 claims abstract description 24
- 229920002678 cellulose Polymers 0.000 claims abstract description 24
- 239000003381 stabilizer Substances 0.000 claims abstract description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 36
- 241000894006 Bacteria Species 0.000 claims description 12
- 239000000203 mixture Substances 0.000 abstract description 14
- 240000008620 Fagopyrum esculentum Species 0.000 abstract description 8
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract description 8
- 235000012149 noodles Nutrition 0.000 abstract description 6
- 235000013527 bean curd Nutrition 0.000 abstract description 5
- 235000013580 sausages Nutrition 0.000 abstract description 5
- 235000008429 bread Nutrition 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 241000589220 Acetobacter Species 0.000 abstract 2
- 244000235858 Acetobacter xylinum Species 0.000 abstract 1
- 235000002837 Acetobacter xylinum Nutrition 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 description 21
- 230000000694 effects Effects 0.000 description 12
- 238000000034 method Methods 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000009835 boiling Methods 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 6
- 238000011282 treatment Methods 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000035882 stress Effects 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 229920003043 Cellulose fiber Polymers 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000009089 cytolysis Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000011819 refractory material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
３、発明の詳細な説明
〈産業上の利用分野〉
本発明は食品産業において利用される保型性が良く、し
かも、食感のすぐれた固型食品に関する。Detailed Description of the Invention 3. Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a solid food that is used in the food industry and has good shape retention and texture.
〈従来の技術〉
豆腐、かまぼこ、そば、ソーセージ、パン等の固型食品
（固体の形をとる食品）の品質改良剤として安定剤、特
に天然安定剤がよく用いられる。<Prior Art> Stabilizers, especially natural stabilizers, are often used as quality improving agents for solid foods (foods in solid form) such as tofu, kamaboko, soba, sausage, and bread.
安定剤が固型食品に使用される目的は、歯ぎれが良い、
歯ごたえがある、舌ざわりが良い、コシが強い、なめら
かさを有するというような食感の改良である。The purposes for which stabilizers are used in solid foods are to provide a good texture,
This is an improvement in texture, such as chewiness, good texture, firmness, and smoothness.
この為に固型食品の安定剤としては従来、天然ガム類（
カラギーナン、グアガム、ローカストビーンガムなど）
、微生物産生ガム類（キサンタンカムナど）、合成糊料
（カル？キシメチルセルロース、メチルセルロースなど
）が用いられている。For this reason, natural gums (
carrageenan, guar gum, locust bean gum, etc.)
, microorganism-produced gums (such as xanthan camuna), and synthetic thickeners (such as cal-xymethylcellulose and methylcellulose) are used.
く本発明が解決しようとする問題〉
従来の固型食品（そば、豆腐、かまほこ、ノーセージ、
・量ンなと）の製造における安定剤の使用は、歯切れを
良くする、コシを強くするなどの食感改良の目的に限ら
れており、食感の改良と伴に型部れしにくいという保型
性の向上効果を有する安定剤は未だ開発されていない。Problems to be Solved by the Present Invention> Conventional solid foods (soba, tofu, kamahoko, no-sage,
・The use of stabilizers in the production of ``Kennato'' is limited to the purpose of improving the texture, such as making it crisper and firmer, and it is said that along with improving the texture, it is difficult to break the mold. A stabilizer that has the effect of improving shape retention has not yet been developed.
又、一般に安定剤は加熱処理に対して耐性が低い等の欠
点がある。Additionally, stabilizers generally have drawbacks such as low resistance to heat treatment.
現在、一種類の安定剤で上記で述べたような食感を改良
し、保型性を有し、又、加熱処理を行なっても１食感改
良効果、保型性効果を保持し得る安定剤はなく、このよ
うな安定剤の開発は食品業界において待望されている問
題である。Currently, one type of stabilizer improves the texture and has shape retention as described above, and is stable enough to maintain the texture improvement effect and shape retention effect even after heat treatment. The development of such stabilizers is a long-awaited problem in the food industry.
く問題点を解決する手段〉
我々は上記問題点を解決すべき鋭意研究を重ねた結果、
微生物（酢酸菌）が生産するセルロースのダル形成能と
、高い保水能力に注目して、このセルロース性ダル状組
成物の離解物を固型食品の安定剤として用いたところ、
食感改良とともに、保型性向上効果を付与することがで
きることを見い出し、本発明を完成した。As a result of intensive research to solve the above problems, we have found that
Focusing on the ability of cellulose produced by microorganisms (acetic acid bacteria) to form dregs and its high water retention capacity, we used the disintegrated product of this cellulosic dul-like composition as a stabilizer for solid foods.
The present invention was completed based on the discovery that it is possible to improve the texture as well as improve shape retention.
以下に本発明の詳細な説明する。The present invention will be explained in detail below.
本発明で用いるセルロース性ダル状組成物の離解物とは
、酢酸菌（Ａｃａｔｏｂａｃｔｅｒ ａｃｅｔｉ ５ｕ
ｂｓｐ。The disintegrated product of the cellulosic dul-like composition used in the present invention refers to acetic acid bacteria (Acatobacter aceti 5u).
bsp.
ｘｙｌｌｎｕｍ ）を用いて生産されたセルロース性ゲ
ル状組成物を種々の食品への使用目的に合わせて、カッ
ター、／卆ルデ離解機、ホモジナイザー、高圧ホモジナ
イザーなどを用いて細かくほぐしたものをいう。A cellulosic gel-like composition produced using a cellulosic gel composition (xyllnum) is finely loosened using a cutter, disintegrator, homogenizer, high-pressure homogenizer, etc. according to the purpose of use in various foods.
通常の調製方法を以下に示す。A typical preparation method is shown below.
■ 水洗−風味、外観などの改善を目的として水酸化ナ
トリウム溶液で煮沸、塩酸で中和という処理を行なう
■ 脱水−プレスあるいは遠心分離などの方法を行なう
。■ Washing with water - Boiling with sodium hydroxide solution and neutralizing with hydrochloric acid for the purpose of improving flavor, appearance, etc. ■ Dehydration - Using methods such as pressing or centrifugation.
■ ダル状組成物を水中に分散させ、ノ苧ルデ離解機で
離解後高圧ホモジナイザーなどで均一化操作を行なう。(2) Disperse the dul-like composition in water, and after disintegrating it with a Norode disintegrator, perform a homogenization operation using a high-pressure homogenizer or the like.
■ 得られた懸濁物を遠心分離して離解物を得る。■Centrifuge the resulting suspension to obtain a disaggregated product.
通常この離解物は通常水分４〜６係を貧む。Usually, this disintegrated product usually has a moisture content of 4 to 6 parts.
もちろん、ゲル状組成物の精製方法、離解方法などのプ
ロセスおよび使用する機械は前記したものに限らない。Of course, the processes such as the purification method and disintegration method of the gel composition and the machines used are not limited to those described above.
次に、本酢酸菌産生セルロースの添加Ｍｆ Ｆｉ乾物量
として０１重Ｍ％〜２重量係、好ましくは０．３重量Ｓ
〜１重ｔ％添加する。Next, the added Mf Fi dry matter amount of the cellulose produced by the acetic acid bacteria is 01% by weight to 2% by weight, preferably 0.3% by weight S.
~1% by weight is added.
０．１型損傷よシ少ないと保型性効果は弱く、２重景係
より多いと順維感を呈する。安定剤は酢酸菌産生セルロ
ース皐独でも他の安定剤と併用してもよい。If the number of damage is less than type 0.1, the retention effect will be weak, and if it is more than 2-layer damage, a feeling of smoothness will be exhibited. The stabilizer may be cellulose produced by acetic acid bacteria or may be used in combination with other stabilizers.
本発明の酢酸菌産生セルロースの離解物が固型食品に保
型性を与える作用は酢酸菌が産生ずるセルロース性ゲル
状組成物のダル形成能にある。このダル状組成物を電子
顕微鏡で観察すると、幅４〜２０ ｎｍのリボン状繊維
が安定な網目構造を作っていることが分る。The effect of the disintegrated cellulose produced by acetic acid bacteria of the present invention on imparting shape retention properties to solid foods lies in the ability of the cellulosic gel-like composition produced by acetic acid bacteria to form clumps. When this dull composition is observed under an electron microscope, it is found that ribbon-like fibers with a width of 4 to 20 nm form a stable network structure.
このワゴン状線維を細かく離解して固形状食品に混合す
れば、固形状食品中で網目構造を形放しこれが固形食品
の中で骨格の役割りを果たし保型性効果が生み出される
。また安定な網目構造を有するが為に加熱処理を行って
も保型性は維持される。When these wagon-like fibers are finely disintegrated and mixed into a solid food, the network structure is released in the solid food, and this plays the role of a skeleton in the solid food, producing a shape-retaining effect. In addition, since it has a stable network structure, its shape retention is maintained even after heat treatment.
更に、この網目構造は固型食品に保型性を与えると同時
に網目構造中に水を保持することから物性に変化を与え
固型食品は歯切れの良い、好ましい食感を与える。Furthermore, this network structure provides shape retention to the solid food and at the same time retains water in the network structure, thereby changing the physical properties and giving the solid food a crisp and desirable texture.
酢酸菌産生セルロースは豆腐のように型部れしやすい食
品、そばのようにつなぎ（結着材）を必要とする食品、
かまぼこのように食感を重んじる食品など広範囲の固型
食品に適応可能であるために非常に汎用性がある。Acetobacter-produced cellulose can be used in foods that easily break apart, such as tofu, foods that require a binder (binding material), such as soba noodles,
It is extremely versatile because it can be applied to a wide range of solid foods, such as kamaboko, which emphasizes texture.
〈発明の効果〉
酢酸菌産生セルロース離解物は安定剤として、固形食品
に添加すると夕景で保型性及び食感が向上する。<Effects of the Invention> When the disintegrated cellulose produced by acetic acid bacteria is added to solid foods as a stabilizer, shape retention and texture are improved in the evening view.
また、従来の安定剤に比較して耐熱性、汎用性を有して
いる・
以下に実施例により本発明の詳細な説明する。In addition, it has better heat resistance and versatility than conventional stabilizers.The present invention will be explained in detail below with reference to Examples.
実施例１
酢酸菌の生産したダル状組成物１．５ ｋｇを水洗した
後、油圧式プレス機を用いて２ ｋｙ／ｍ２．９０秒プ
レス脱水し、カッターで２Ｃｒｒｔ×４α程度に切断し
たものを２ｊの０．５Ｎ水酸化ナトリウム溶液に浸漬し
て３０分煮佛した。Example 1 After washing 1.5 kg of a dul-like composition produced by acetic acid bacteria with water, it was dehydrated by pressing at 2 ky/m for 2.90 seconds using a hydraulic press machine, and cut into approximately 2Crrt x 4α pieces with a cutter. 2j in 0.5N sodium hydroxide solution and boiled for 30 minutes.
次いで０．５ Ｎ塩酸で中和し、水洗を行なった。Next, it was neutralized with 0.5N hydrochloric acid and washed with water.
これらの精選操作によりダル状組成物は脱色、脱臭され
、ダル状組成物中の菌体も完全に除かれた。Through these selection operations, the dal-like composition was decolorized and deodorized, and the bacterial cells in the dal-like composition were also completely removed.
これら洗浄されたダルを２！の水に分散させ、パルプ難
解機（熊谷製作新製）を用いて２５分間雅解操作を行な
った後、高圧ホモジナイザ−（マントンゴーリン社製）
を用いて均質化処理を行々った。2 of these washed dals! After dispersing in water and performing a lysis operation for 25 minutes using a pulp refractory machine (manufactured by Kumagai Seisakusho), it was dissolved in a high-pressure homogenizer (manufactured by Manton-Gorlin).
Homogenization treatment was carried out using
均質化処理は処理圧力を１００ ｋｇ／ｃｒｒｉ’ 〜
５５０ゆ／ｃｗ’。Homogenization treatment is performed at a processing pressure of 100 kg/crri'~
550 Yu/cw'.
処理回数を１回〜１０回と変化させて実施し、得られた
懸濁液の性状を官能倹ＩＥ （ｎ＝５ ）とテンシデレ
ッサ−（全便）によって測定した。The number of treatments was varied from 1 to 10 times, and the properties of the resulting suspension were measured by sensory IE (n=5) and Tensideresser (whole stool).
テンシデレッサーによる測定は直径３０＋ｍのプランジ
ャーを１２０ｍ／分のスピードでクリアランス０．１０
ｍに合わせ、１００回バイトさせたときの応力Ｈｎ（ｎ
＝１〜］ＯＯ）を記録した。結果を表１゜図１に示した
。Measurement with a tensi-lesser uses a plunger with a diameter of 30+m at a speed of 120m/min with a clearance of 0.10.
The stress Hn (n
=1~]OO) was recorded. The results are shown in Table 1 and Figure 1.
表 １
官能検査の結果では１００ゆ、４−および２００ψｄで
１回均一化処理を行なったサンプルについては異物感が
あり均質化効果が認められなかつたため均質化処理は（
表１）のうちＨｒ ＜ ０．８５となる条件に定めた。Table 1 The results of the sensory test showed that the samples that had been homogenized once at 100, 4, and 200 ψd had a foreign body feel and no homogenizing effect was observed.
In Table 1), the conditions were set such that Hr < 0.85.
すなわち処理圧力が２００ ｋＣｇ／ｃｍ”以下の場合
は５回以上の処理、３００ ｈ／ｃｍ”以上の場合は１
回の処理でよいことが分った。That is, if the processing pressure is 200 kCg/cm" or less, 5 or more treatments, and if the processing pressure is 300 h/cm" or more, 1 treatment.
I found out that it is enough to process it once.
しかし、これらの酢酸菌の生産したゲル状組成物の離解
物を食品に添加して種々の効果を十分に発現させる為に
は、セルロースの繊維長が充分長くなければならないと
いう条件もあるので、過激な処理をすることはできない
。However, in order for the disintegrated product of the gel-like composition produced by these acetic acid bacteria to be added to foods to fully express various effects, there is a condition that the cellulose fiber length must be sufficiently long. Radical processing is not possible.
従って、この点を考慮に入れると、前述の均質化条件は
］ ００ ＃／ｃｍ”以上、２００ ｋｇ／ｃ！ｎ２以
下の圧力で５回以上、１０回以下の処理を行なうことが
好ましいことが分った。Therefore, taking this point into consideration, it is preferable that the above-mentioned homogenization conditions be performed at a pressure of 00 #/cm" or more and 200 kg/c!n2 or less for 5 or more times and 10 times or less. I understand.
また、図１に示したように、均質化条件が厳しくなるに
つれてＨｌの値が小さくなった。Moreover, as shown in FIG. 1, the value of Hl became smaller as the homogenization conditions became stricter.
尚、参考のために植物ｉ４ルデから調製された微小繊維
状セルロース（ダイセル化学工業、商品名ＭＦＣ、すで
に均質化処理済み）のチャートを図１に示したが、本発
明の酢酸菌が産生ずるセルロース性ダル状組成物の難解
物と植物・母ルプから調製された微小繊維状セルロース
が全く異なるものであったＯ
実施例２
実施例１のようにして調製した懸濁液を５０００Ｇ、５
分間遠心分離し、上溝を除いた酢酸菌産生セルロースの
離解物を試料とした。For reference, a chart of microfibrous cellulose (Daicel Chemical Industries, trade name MFC, already homogenized) prepared from the plant I4 Rude is shown in Figure 1. The refractory material of the cellulosic dull composition and the microfibrous cellulose prepared from plant mother pulp were completely different. Example 2 The suspension prepared as in Example 1 was heated to 5000G
The disaggregated cellulose produced by acetic acid bacteria, from which the upper groove was removed by centrifugation for a minute, was used as a sample.
噴霧乾燥豆乳６５．５ ＃に対し、上述の０．３チ酢醒
菌産生セルロース難解物のスラＩＪ−６５０，９゜０．
３俤カルデキシメチルセルロース水溶液６５０ｙ、水６
５０Ｉをそれぞれ別々に添加した３個の試料を調製した
。To 65.5 # of spray-dried soymilk, 0.3 liter of the above-mentioned sluice of the cellulose refractory product produced by the acetic acid bacteria IJ-650, 9°0.
3 yen caldexymethyl cellulose aqueous solution 650 y, water 6
Three samples were prepared, each with a separate addition of 50I.
この３個の試料を常法の豆腐の製造法に従って加熱する
。沸騰したら２．３４ ｇのグルコノデルタラクトンを
それぞれの試料に添加し、その溶液を容器に流し込み、
２時間静置した。そしてこれら３つの試料について食感
及び保型性について評価を行った。結果は表２に示した
。These three samples are heated according to a conventional tofu manufacturing method. Once boiling, add 2.34 g of glucono delta-lactone to each sample and pour the solution into a container.
It was left to stand for 2 hours. These three samples were then evaluated for texture and shape retention. The results are shown in Table 2.
尚、保型性の評価はレオメータ−を用い、食感の評価は
熟練した１０名の官能評価パネルで行った。レオメータ
−（不動工業（株））での測定は直径８馴の円盤プラン
ジャーを２ｃｒＩＬ／分のスピードで作動させて破断強
度を測定した。The shape retention was evaluated using a rheometer, and the texture was evaluated by a sensory evaluation panel of 10 experienced people. In the measurement using a rheometer (Fudo Kogyo Co., Ltd.), a disk plunger with a diameter of 8 mm was operated at a speed of 2 crIL/min to measure the breaking strength.
表 ２
微生物産生セルロースを電力ａすると、無添加物に比較
して保型性が向上し、運搬・流通に適する物性に変える
ことが可能となった。Table 2 When microorganism-produced cellulose was subjected to electric power a, its shape retention improved compared to additive-free cellulose, making it possible to change its physical properties to be suitable for transportation and distribution.
このような保型性の向上や、食感の改良という効果は従
来の安定剤（カル？キシメチルセルロース等）では見ら
れなかった。Such effects of improving shape retention and improving texture have not been seen with conventional stabilizers (cal-xymethylcellulose, etc.).
実施例３
表３に示すレシピ−で原料を混合した後成型し加熱して
、かまぼこを製造した。このとき一方に実施例１にて調
製した微生物産生セルロースを０、９１添加し、他方は
無添加であった。Example 3 Raw materials were mixed according to the recipe shown in Table 3, then molded and heated to produce kamaboko. At this time, 0.91 liters of the microorganism-produced cellulose prepared in Example 1 was added to one, and no addition was made to the other.
このように調製したかまぼこについて１食感及び保型性
について実施例１と同様の方法で評価を行なった。結果
は表４に示した。The kamaboko thus prepared was evaluated for texture and shape retention in the same manner as in Example 1. The results are shown in Table 4.
表 ４
表４に示した如く、微生物産住セルロースを添加したも
のは無添加物に比較して保型性があり、また優れた食感
を有していた。Table 4 As shown in Table 4, the products to which microorganism-produced resident cellulose was added had better shape retention and better texture than those without additives.
なお、微生物産生セルロースを添加した時に生みだされ
る保型性向上および歯切れが良いという食感改良効果は
、他の安定剤では見られない効果であった。Note that the texture-improving effects of improved shape retention and crispness produced when microorganism-produced cellulose was added were effects that were not observed with other stabilizers.
このことはゲル形成能の弱い０級すり身を原料としたカ
マざコの欠点を補うことが出来、微生物産生セルロース
を添加することによりグル形成能が増し、適度な弾力性
のかまぼこが得られることを示す。This can compensate for the drawbacks of kamaboko made from grade 0 surimi, which has a weak gel-forming ability, and by adding microorganism-produced cellulose, the gel-forming ability increases and kamaboko with appropriate elasticity can be obtained. shows.
尚、微生物産生セルロースを添加した際には澱粉添加で
認められる老化現象が認められず、製造後１週間経過し
ても良好な食感が保持されていた。Incidentally, when microorganism-produced cellulose was added, the aging phenomenon observed when starch was added was not observed, and good texture was maintained even one week after production.
実施例４
表 ５
表５のレシピ−とおシに原料を配合した後、混練を行い
圧延、切断後熱湯で１０分間茹で上げた。Example 4 Table 5 After mixing the raw materials with the recipe shown in Table 5, they were kneaded, rolled, cut, and then boiled in boiling water for 10 minutes.
茹で上げた後、そばの長さの測定９食感の評価を行った
。破断強度の測定、食感の評価は実施例２と同様に行っ
た。After boiling, the length of the buckwheat noodles was measured and the texture was evaluated. Measurement of breaking strength and evaluation of texture were performed in the same manner as in Example 2.
表６に示したように、実施例ＩＫで調製した微生物産生
セルロースを添加して調製したそばは無・添加のものに
比較して、茹で上げた後でもそばの長さに有意差があり
、茹で操作でそばが破断され短くなることがなく、実用
上充分な保型性が保持されていた。As shown in Table 6, there was a significant difference in the length of buckwheat noodles prepared in Example IK with the addition of microbially produced cellulose even after boiling compared to buckwheat noodles without the addition or without the addition. The buckwheat noodles did not break or become short during the boiling process, and maintained sufficient shape retention for practical use.
添加品の食感は弾力のある嗜好性に優れたものと評価さ
れた。The texture of the additive was evaluated as being elastic and having excellent palatability.
表 ６ ＊ ５チの危険率で有意差有り。Table 6 *There is a significant difference in the risk rate of 5chi.
実施例５
表 ７
表７に示すレシピ−でソーセージを試作し、保型性およ
び食感について実施例２と同様の方法で評価を行なった
。結果を表８に示した。Example 5 Table 7 Sausage samples were produced according to the recipe shown in Table 7, and the shape retention and texture were evaluated in the same manner as in Example 2. The results are shown in Table 8.
表 ８ ＊＊ １チの危険率で有意差あり。Table 8 ** There is a significant difference in the risk rate of 1ch.
表８に示したように微生物産生セルロースを添加したソ
ーセージは、破断強度が大きく畜肉ソーセージの食感を
有しており、無添加のものに比べて好ましいと評価され
た。As shown in Table 8, the sausage to which microorganism-produced cellulose was added had high breaking strength and the texture of meat sausage, and was rated more preferable than the sausage without the additive.
実施例６
表９に示スレシビーで中種法にて食パンを試作した。食
感評価は訓練された１０名の７４ネルによシ実施し、物
性測定はペーカーズ・コンブレッジメーター（千代田製
作所）ｔ−用いて縦２ ａｎ Ｘ横２ｃｍ高さ２．５
ｃｍのサンプル（クラスト部分は除く）に２ｍｍの歪を
与えた時の応力を測定した。結果を表１０に示した。Example 6 A loaf of bread was experimentally produced using the dough method shown in Table 9. The texture evaluation was carried out by 10 trained 74-nel staff, and the physical properties were measured using a Pacers combination meter (Chiyoda Seisakusho) with a length of 2 an x width of 2 cm and a height of 2.5 cm.
The stress was measured when a strain of 2 mm was applied to a cm sample (excluding the crust part). The results are shown in Table 10.
表 １０
表１０に示したように食ノクンに微生物産生セルロース
を０．７チ添加することにより応力が増加し、保型性が
向上した。このように保型性に富んで歯切れの良い食感
の食パンは、サンドインチなどウェットな具を載せる場
合に特に望ましいと考えられた。Table 10 As shown in Table 10, adding 0.7 g of microorganism-produced cellulose to Shokunokun increased stress and improved shape retention. Bread with such good shape retention and crisp texture was considered particularly desirable when carrying wet ingredients such as sandwiches.
図１には、市販のｋｉＦｃと各種均質化処理を処した微
生物産生セルロースのテンシデレッサーによる測定値を
示す。
第１図
手続補正用
昭和６１年７月１４日FIG. 1 shows the measured values of commercially available kiFc and microorganism-produced cellulose subjected to various homogenization treatments using a Tensideresser. Figure 1 Procedures for Amendment July 14, 1986
Claims (1)
有することを特徴とする固型食品。A solid food characterized by containing a disintegrated product of cellulose produced by acetic acid bacteria as a stabilizer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61135519A JPS62294047A (en) | 1986-06-11 | 1986-06-11 | Solid food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61135519A JPS62294047A (en) | 1986-06-11 | 1986-06-11 | Solid food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62294047A true JPS62294047A (en) | 1987-12-21 |
Family
ID=15153664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61135519A Pending JPS62294047A (en) | 1986-06-11 | 1986-06-11 | Solid food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62294047A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004248536A (en) * | 2003-02-18 | 2004-09-09 | Asahi Kasei Chemicals Corp | Heat-resistant gel |
| WO2019189536A1 (en) * | 2018-03-30 | 2019-10-03 | 日清フーズ株式会社 | Baked food of wheat-flour-containing dough, method for manufacturing same, and wheat-flour-containing dough |
| CN113693202A (en) * | 2021-07-27 | 2021-11-26 | 上海艺杏食品有限公司 | Preparation method of fragrant cake with beancurd sheets |
-
1986
- 1986-06-11 JP JP61135519A patent/JPS62294047A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004248536A (en) * | 2003-02-18 | 2004-09-09 | Asahi Kasei Chemicals Corp | Heat-resistant gel |
| WO2019189536A1 (en) * | 2018-03-30 | 2019-10-03 | 日清フーズ株式会社 | Baked food of wheat-flour-containing dough, method for manufacturing same, and wheat-flour-containing dough |
| CN113693202A (en) * | 2021-07-27 | 2021-11-26 | 上海艺杏食品有限公司 | Preparation method of fragrant cake with beancurd sheets |
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