WO2014020717A1 - Spherical gel and manufacturing process therefor - Google Patents

Description

Spherical gel and method for producing the same

The present invention relates to a spherical gel having an excellent texture and capable of stably maintaining the shape, and a method for producing the same.

</ I> Fish egg foods such as salmon roe, sujiko, caviar and tapioca pearls contained in tapiocaty are preferred for various foods because of their spherical appearance and elastic texture. In addition, granular gel foods such as artificial salmon roe imitating them are also widely used.

Various methods for preparing granular gels using various gelling agents have been reported. For example, Japanese Patent Application Laid-Open No. 55-99177 (Patent Document 1) reports a granular gel prepared by dropping sodium alginate into a calcium chloride solution, and an artificial salmon roe is described as its utilization method. . However, in this method, the texture is determined by the properties of calcium alginate, and the granular gel is not sticky and has a brittle texture.

JP-A-8-80166 (Patent Document 2) discloses, as a method for preparing a granular gel, an aqueous polysaccharide solution that forms a gel by reacting with a polyvalent metal ion, a thermocoagulable β-1,3- A method for producing a granular gel, characterized in that it is dropped into an aqueous solution containing glucan and a polyvalent metal salt and then heated, has been reported. However, the obtained granular gel is mainly mixed with two types of gelling agents. For example, in the case of a mixture of curdlan and other gelling agents, the breaking load (maximum) The gel strength indicated by (load) decreases, and the gel viscosity indicated by the breaking strain ratio decreases.

Also, various methods for producing jelly foods have been reported. For example, Japanese Patent Laid-Open No. 63-230041 (Patent Document 3) discloses that a solution containing a salt and a gelling agent and a solution containing another salt and a gelling agent are brought into contact with each other to provide a solution between different species. There has been reported a method for preparing a jelly that is made to gel by reacting with a mixture of different gels.

JP-A-9-275915 (Patent Document 4) discloses a gelling agent that solidifies by heating and does not solidify with calcium ions and a dispersion containing a calcium compound, and a gelling agent that solidifies with calcium ions. A method for producing a jelly food mixed with different kinds of jelly, which is heated after contacting with the contained solution, has been reported.

However, in any of the above jelly food production methods, the granular gel is made to exist in other jelly to compensate for the low stability of the granular gel, and it is difficult to take out the granular jelly alone.

As described above, granular gels are widely applied in various fields including food texture or aesthetics in the food field. However, if an effective texture and aesthetic appearance are taken into consideration, an excellent texture with hardness and stickiness and a gel that can stably retain its shape and its simple and rapid manufacturing method still remain. It can be said that it is required.

JP-A-55-99177 JP-A-8-80166 Japanese Unexamined Patent Publication No. 63-230041 JP-A-9-275915

The object of the present invention is to provide a spherical gel having excellent texture and hardness and having a stable shape, and a method for producing the same.

According to the present invention, the following inventions are provided.
(1) A gelling agent that gels a dispersion containing a heat-coagulating β-1,3-glucan and a polyvalent metal salt and having a viscosity of 130 to 3600 mPa · s by reacting with a polyvalent metal ion. And dropping into a solution having a temperature equal to or higher than the heat irreversible solidification temperature of the heat-coagulable β-1,3-glucan.
(2) The method according to (1), wherein the heat-coagulating β-1,3-glucan is curdlan.
(3) The method according to (1) or (2), wherein the gelling agent is alginate, wax methoxyl pectin or gellan gum.
(4) The method according to any one of (1) to (3), wherein the polyvalent metal ion is calcium ion, iron ion or magnesium ion.
(5) A spherical gel obtained by the method according to any one of (1) to (4).
(6) A spherical gel substantially composed of heat-coagulating β-1,3-glucan.

According to the present invention, a spherical gel having excellent texture with hardness and stickiness and capable of maintaining a stable shape can be easily and quickly produced in one step. It can be advantageously used in industrial production. In addition, the spherical gel and the production method of the present invention can be advantageously used in giving food texture and aesthetics in the food field and in industrial production.

The method for producing a spherical gel of the present invention comprises a dispersion liquid (hereinafter also referred to as “liquid A”) containing heat-coagulating β-1,3-glucan and a polyvalent metal salt and having a viscosity of 130 to 3600 μmPa · s. .) Is a solution containing a gelling agent that reacts with a polyvalent metal ion to form a gel and has a temperature equal to or higher than the heat irreversible solidification temperature of heat-coagulable β-1,3-glucan (hereinafter referred to as “liquid B”). It is also one of the features of dripping.

The liquid A of the present invention can be obtained by dispersing heat-coagulating β-1,3-glucan and a polyvalent metal salt in a solvent using a known method.

The viscosity of the liquid A is adjusted to 130 to 3600 mPa · s. Such a viscosity range of the liquid A is advantageous in securing the fluidity of the liquid A and stably producing a spherical gel. The viscosity range of the liquid A is preferably 150 to 3600 mPa · s, more preferably 150 to 2600 mPa · s. Such a viscosity range is particularly preferable for imparting a texture and a true spherical shape with hardness and stickiness to the gel.
The said viscosity of A liquid can be determined by the method as described in Example 1 mentioned later, for example.

The viscosity of the liquid A can be appropriately adjusted by a known technique. Such methods include, for example, a method of increasing viscosity by dispersing heat-coagulable β-1,3-glucan and then cooling (see: Development and application of food hydrocolloids, editor Katsuyoshi Shonishi), heat-coagulating β-1 , An alkali swelling / dissolution method in which viscosity is increased by swelling or dissolving 3,3-glucan in an alkali, and a method in which starch is added to heat-coagulating β-1,3-glucan to impart viscosity. The alkali swelling / dissolving method is preferred.

In addition, heat-coagulating β-1,3-glucan is a polysaccharide having D-glucose as a constituent sugar and β-1,3-glucoside bond, and having heat-coagulating properties. The origin of heat-coagulating β-1,3-glucan is not particularly limited, such as microorganisms, animals or plants. Examples of the heat-coagulating β-1,3-glucan include curdlan, paramylon, and pachyman, and curdlan is preferable.

The amount of heat-coagulating β-1,3-glucan in the liquid A is not particularly limited, but considering the fluidity of the liquid A, it is 0.1 to 8 parts by weight with respect to 100 parts by weight of the liquid A. More preferably, it is 0.5 to 5 parts by weight.

Edible salts are preferably used as the polyvalent metal salt in the liquid A. The polyvalent metal salt includes, for example, a group IIa (alkaline earth metal) (eg, calcium), a group VIII (eg, iron), a group Ib (eg, copper), a group IIb ( Examples include salts of metals and acids belonging to Group IIIa (aluminum, etc.), etc., preferably calcium salts.

In addition, the acid that forms the polyvalent metal salt is not particularly limited, but inorganic acids (e.g., hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, etc.) and organic acids (e.g., acetic acid, lactic acid, gluconic acid, thioglycolic acid, Ascorbic acid and the like).

More specifically, calcium and acid salts include, for example, salts with inorganic acids such as calcium chloride, calcium hydroxide, calcium oxide, calcium sulfate, calcium nitrate, and calcium phosphate, calcium acetate, calcium lactate, calcium gluconate, Examples include salts with organic acids such as calcium thioglycolate and calcium ascorbate, preferably calcium chloride, calcium hydroxide, calcium oxide, or calcium lactate, more preferably calcium chloride, calcium lactate, Preferably, it is calcium lactate.

The amount of the polyvalent metal salt in the liquid A is not particularly limited as long as the gelling agent in the liquid B can be gelled, and can be appropriately determined by those skilled in the art. Specifically, the amount of the polyvalent metal salt is, for example, 0.1 to 5 parts by weight, preferably 0.3 to 3 parts by weight as the polyvalent metal per 100 parts by weight of Liquid A. May be. Such an amount is particularly preferred when calcium lactate is used.

The solvent in the liquid A is not particularly limited as long as β-1,3-glucan and a polyvalent metal salt can be dispersed, but is preferably an aqueous medium, more preferably water or an alcohol-containing aqueous solution (for example, about 0.1. 1-10 v / v% alcohol-containing water), more preferably water.

Further, the temperature of the liquid A can be appropriately determined by those skilled in the art so as to keep the liquid A in a suitable viscosity range. The temperature of the liquid A is preferably lower than the solidification temperature (gelation temperature) of the heat-coagulating β-1,3-glucan, and the temperature at which the viscosity of the liquid A is maintained in the above numerical range. More specifically, the temperature of the liquid A is preferably less than 80 ° C., and more preferably 50 to 60 ° C. Such a temperature is particularly preferred when the heat-coagulating β-1,3-glucan is curdlan.

The pH of solution A is appropriately determined by those skilled in the art in consideration of the type and properties of heat-coagulating β-1,3-glucan. Specifically, the pH of the solution A is desirably 11 or less, preferably pH 1.0 to pH 11.0. Such a suitable pH is advantageous in effectively dispersing the curdlan in the solvent without dissolving the curdlan when the heat-coagulating β-1,3-glucan is curdlan.

In addition, the liquid B of the present invention is obtained by dispersing a gelling agent that reacts with polyvalent metal ions and gels in a solvent by a conventional method, and heat irreversible heat-solidifying β-1,3-glucan in the liquid A. It can prepare by setting it as the temperature more than a sexual coagulation (gelation) temperature.

Specifically, the temperature of the liquid B is preferably 80 ° C. or higher, more preferably 80 to 150 ° C. Such a temperature is particularly advantageous in forming a spherical gel when the heat-coagulating β-1,3-glucan is curdlan.

The gelling agent in the B liquid is not particularly limited as long as it reacts with a polyvalent metal ion to gel, but is preferably a polysaccharide, more preferably alginic acid, wax methoxyl pectin, gellan gum or a salt thereof, and the like. More preferred is alginic acid or a salt thereof, more preferred is an alkali metal alginate, and still more preferred is sodium alginate or potassium alginate.

The amount of the gelling agent in the B liquid is not particularly limited, but is, for example, 0.01 to 5 parts by weight, preferably 0.1 to 2 parts by weight with respect to 100 parts by weight of the B liquid.

The solvent and pH used for the B liquid are not particularly limited, and can be the same as the A liquid.

In addition to the above, the liquid A and the liquid B may appropriately contain additives as long as they do not interfere with the formation of the spherical gel of the present invention. Such additives include, but are not limited to, fragrances, pigments, fruit juices, extracts, seasonings or pH adjusters.

Further, the method of dropping the A liquid into the B liquid is not particularly limited, and may be performed continuously or intermittently using a known device such as a perforated plate or a nozzle. In addition, when the liquid A is dropped, the shape and size of the spherical gel can be adjusted by appropriately adjusting the aperture and shape of a known device such as a perforated plate and a nozzle, the dropping amount of the liquid A, the dropping speed, the viscosity, or the specific gravity. The length is appropriately adjusted by those skilled in the art. In addition, when inject | pouring A liquid into B liquid continuously from a nozzle etc., the gel of a shape like a noodle-like gel or a shark fin section can also be prepared, and this aspect is also included by this invention.

In addition, when the liquid A is dropped, the liquid B may be left standing or stirred.

Further, the temperature of the B liquid after the dropping of the A liquid is not particularly limited, but considering the stable production of the spherical gel, the heat irreversible solidification (gelation) temperature of the heat coagulable β-1,3-glucan It is preferable to maintain above. The holding time of such temperature is preferably 10 minutes or more.

According to the production method of the present invention as described above, the spherical gel comprises a core mainly composed of heat-coagulating β-1,3-glucan, and optionally a reaction product of a polyvalent metal salt and a gelling agent. It can be provided as a gel having an outer membrane as a main component. Such a spherical gel can be obtained in a state where the binding property peculiar to β-1,3-glucan is reduced, and prevents polymerization due to contact that is usually generated in the production of β-1,3-glucan gel. This is advantageous in maintaining a stable shape.

In addition, the spherical gel of the present invention has an outer membrane that can be peeled by hand by appropriately adjusting the concentration of the polyvalent metal salt in the A liquid, the concentration of the gelling agent in the B liquid, and the reaction time. It is possible to provide from a spherical gel having a spherical gel having no outer membrane. The outer membrane may be removed by immersing the spherical gel in an alkaline agent aqueous solution such as sodium carbonate. The present invention includes such an embodiment.

Further, according to one embodiment, the spherical gel is substantially composed of heat-coagulating β-1,3-glucan. Here, “consisting essentially of heat-coagulating β-1,3-glucan” means other components different from the heat-coagulating β-1,3-glucan mixed in the production process and use process of the spherical gel. Specifically, the content of heat-coagulating β-1,3-glucan is preferably 0.5% by weight or more, more preferably 0.8% by weight of the entire spherical gel. It means wt% or more, more preferably 1 wt% or more.

The size of the spherical gel is not particularly limited, but is preferably 2 to 20 mm, more preferably 3 to 15 mm, and further preferably 3 to 10 mm. Such a size is particularly advantageous when the spherical gel is used as a food.

Moreover, the spherical gel of this invention can have the food texture provided with hardness and stickiness as above-mentioned.
When the hardness of the spherical gel is expressed using the maximum load (gel strength), the maximum load is preferably 0.3 to 3.0 N when the product temperature is 20 ° C.
Further, when the stickiness of the spherical gel is expressed using a breaking strain rate, the breaking strain rate is preferably 65% or more when the product temperature is 20 ° C.
In addition, the said maximum load and breaking strain rate can be determined with the method as described in (2) of Example 1 of this-application specification (It measured using the Yamaden Corporation creep meter RE2-3300S. Measurement. Conditions: Plunger: cylindrical shape with a diameter of 3 mm and a height of 22 mm, maximum measurement distortion: 98%, measurement speed: 0.5 mm / second).

Moreover, the spherical gel of this invention can show the outstanding retort tolerance and freezing tolerance.
For example, in the case of 121 ° C. F = 20 retort conditions, the maximum load of the spherical gel is preferably 100 to 300% of the maximum load before retort sterilization.
Further, when frozen and thawed at −20 ° C. for 7 days, the maximum load of the spherical gel is preferably 100 to 600% of the maximum load of the spherical gel before freezing.

In addition, the spherical gel of the present invention may be used as it is as a food or as a raw material for food. The food of the present invention is not particularly limited, and examples thereof include fish egg-like foods such as imitation salmon, tapioca pearl-like foods, spherical jelly foods, and cold foods such as ice and frozen desserts.

Hereinafter, the present invention will be specifically described by way of examples, but the present invention is not limited to these examples.

Example 1
(1)
Water and curdlan were sufficiently dispersed at the ratio shown in Formula 1 of the a-1 solution in Table 1 to obtain 50 parts by weight of the a-1 solution composed of water and curdlan. Next, a solution obtained by dissolving 0.5 parts by weight of trisodium phosphate in 25 parts by weight of water was added to the a-1 solution while stirring the a-1 solution (300 rpm). Next, a solution obtained by dissolving 0.4 parts by weight of lactic acid in 3.6 parts by weight of water was added to the above mixture while stirring the obtained mixture at 50 to 55 ° C. (600 rpm). While maintaining the obtained mixed liquid at 55 to 60 ° C. and stirring (800 rpm), a solution obtained by dissolving 1 part by weight of calcium lactate in 19.5 parts by weight of water was added to the above mixed liquid. The obtained mixed liquid was maintained at 55 to 60 ° C. and stirred (800 rpm) to obtain a dispersion of curdlan and calcium ions (liquid A 1). Similarly, liquids A 2 to 6 were obtained in the same manner as liquid A 1, except that the liquid a-1 was prepared according to formulations 2 to 6 in Table 1.
When liquids 1 to 6 were prepared, the viscosities of liquids 1 to 6 were measured. ). The results are shown in Table 1.

Next, 0.5 part by weight of sodium alginate was added to 99.5 parts by weight of water, stirred (800 rpm) and dissolved to obtain a sodium alginate solution (hereinafter also referred to as “solution B”).
Next, the A liquid 1 with which the syringe was filled was dripped at 95 degreeC B liquid with which the container was filled at the speed | rate of about 25 g / s. Thereafter, the liquid B was held at 95 ° C. for 60 minutes, and a 3 to 6 mm granular gel was formed. Next, the granular gel was separated from the liquid B, cooled and washed with water, and a test product 1 was obtained. In the same manner, test products 2 to 6 were produced using the A liquids 2 to 6.

The moldability of the test product was judged as follows.
◯: True spherical granular gel is formed. Δ: Although granular gel is formed, it is not true spherical. ×: Since the viscosity is high and cannot be dripped, the granular gel cannot be formed.

Also, the texture of the test product was evaluated by three trained panelists. The results are shown in Table 1.

(2)
A spherical test product 3 of (1) (hereinafter also referred to as “spherical gel A”) is filled in a retort sterilization container, hermetically sealed, retort sterilized at 121 ° C. and F = 20, and retort sterilized. The obtained spherical gel A (hereinafter also referred to as “spherical gel B”) was obtained.
Moreover, the spherical gel A was filled in a suitable container and sealed. Next, the container was allowed to stand together with the spherical gel A at −20 ° C. for 7 days. Seven days later, the container was thawed with running water at a temperature of 20 ° C. to obtain a frozen spherical gel A (hereinafter also referred to as “spherical gel C”).
Next, in order to compare the textures of the spherical gels A to C, the maximum load (gel strength) and the breaking strain rate (gel stickiness) were measured using a Yamaden Corporation creep meter RE2-3300S with N number = 4 (Measurement temperature: 20 ° C., plunger: cylindrical shape with a diameter of 3 mm, height of 22 mm, maximum measurement distortion: 98%, measurement speed: 0.5 mm / second).
Further, the texture of the spherical gels B and C was compared with the texture of the spherical gel A. The measurement results and comparison results are shown in Table 2. Even after retort sterilization and after freezing and thawing, the texture was firm and sticky.

Claims (6)

A gelling agent that contains a heat-coagulable β-1,3-glucan and a polyvalent metal salt and has a viscosity of 130 to 3600 μmPa · s, which reacts with the polyvalent metal ion to gel; And dropping the solution into a solution having a temperature equal to or higher than the heat irreversible solidification temperature of the heat-coagulable β-1,3-glucan. The method according to claim 1, wherein the heat-coagulating β-1,3-glucan is curdlan. The method according to claim 1 or 2, wherein the gelling agent is alginate, wax methoxyl pectin or gellan gum. The method according to any one of claims 1 to 3, wherein the polyvalent metal ion is calcium ion, iron ion or magnesium ion. A spherical gel obtained by the method according to any one of claims 1 to 4. A spherical gel consisting essentially of heat-coagulating β-1,3-glucan.