WO2020129751A1 - Collagen casing, casing food comprising same, method for producing collagen casing, method for producing casing food, collagen gel for enclosing food, food enclosed in gel comprising same, method for producing collagen gel for enclosing food and method for producing food enclosed in gel - Google Patents

Abstract

A collagen casing comprising cellulose particles, wherein: the cellulose particles have an average particle size of 10-60 μm inclusive; and, when a dispersion of the cellulose particles, which is prepared by adding 0.5 g of a powder of the cellulose particles to 100 mL of water followed by stirring, is allowed to stand for 10 seconds and then the cellulose particles are collected from the supernatant, the collection yield of the cellulose particles is 65% or higher.

Description

Collagen casing, casing food containing the same, method for producing collagen casing, method for producing casing food, collagen gel for food inclusion, gel-encapsulating food containing the same, method for producing collagen gel for food encapsulation and method for producing gel-encapsulating food

The present invention relates to a collagen casing, a casing food containing the same, a method for producing a collagen casing, a method for producing a casing food, a collagen gel for food inclusion, a gel-containing food containing the same, a method for producing a collagen gel for food inclusion, and a gel-containing food. Manufacturing method.

For example, sausage is produced by filling a tubular product generally called a casing with ingredients such as minced meat mixed with spices and seasonings, smoking the ingredients and the casing together, and then heating with steam. To be done. As the above casing, a natural intestine casing using a mammal intestine such as cow intestine, pig intestine, and sheep intestine is known. Further, as a casing of an artificial material, a collagen casing manufactured by shaping an animal skin, tendon or the like into a tubular shape is known.

Different from natural intestine casing, collagen casing can produce homogeneous and linear sausage. There is a unique demand for collagen casings in the market that takes advantage of this feature. Recently, in view of price increase and instability of supply of natural intestine casing such as sheep intestine, utilization of collagen casing as a substitute for natural intestine casing has been studied.

In these studies, cellulose is added in the production of a collagen casing for the purpose of improving the strength of the collagen casing and suppressing heat shrinkage (eg, US Pat. No. 3,123,482 (Patent) Document 1), US Pat. No. 3,551,535 (Patent Document 2), US Pat. No. 3,782,977 (Patent Document 3), etc.). Further, in Japanese Patent Application Laid-Open No. 2017-093328 (Patent Document 4), by adding cellulose nanofibers having an average fiber diameter of 500 nm or less to a collagen casing, the sausage produced using the cellulose nanofibers has crispness and hardness. It is disclosed that the texture is improved.

U.S. Pat. No. 3,123,482 U.S. Pat. No. 3,551,535 U.S. Pat. No. 3,782,977 JP, 2017-093328, A

The above Patent Documents 1 to 4 do not disclose a technique capable of maintaining a smooth texture of a collagen casing even if cellulose is added. Further, as disclosed in Patent Document 4, when the collagen casing contains cellulose nanofibers having an average fiber diameter of 500 nm or less, the effect of improving strength by the addition of cellulose is lost because the fiber diameter is too small. there is a possibility. Further, nano-order cellulose is difficult to handle and lacks versatility. Therefore, a collagen casing that can maintain a smooth texture using cellulose has not yet been realized, and its development is earnestly desired.

In view of the above points, the present invention is a collagen casing capable of maintaining a smooth texture even when cellulose particles are added, a casing food containing the same, a method for producing a collagen casing, a method for producing a casing food, for food inclusion. An object of the present invention is to provide a collagen gel, a gel-containing food containing the same, a method for producing a collagen gel for food inclusion, and a method for producing a gel-containing food.

The present inventors are investigating a technique capable of maintaining the smooth texture of the collagen casing even when cellulose is added, and regarding the cellulose added to the collagen casing, the shape of the cellulose is made into a particle shape, and the particle diameter is Focused on controlling. As a result, a collagen casing containing cellulose particles having an average particle diameter in a predetermined range becomes a collagen casing containing cellulose particles outside the above range (for example, a conventional collagen casing having an average particle diameter of cellulose particles of 80 μm or more). In comparison, it was found that the texture was remarkably smooth. Furthermore, when a sausage was produced based on this finding, it was also found that while maintaining the strength improving effect and the heat shrinkage suppressing effect by the addition of cellulose, it is possible to maintain a smooth texture when eating the sausage, and the present invention Completed

That is, the collagen casing according to the present invention contains cellulose particles, the cellulose particles have an average particle size of 10 μm or more and 60 μm or less, and 0.5 μg of the powder of the cellulose particles is put in 100 mL of water and stirred. When the dispersion liquid is prepared by, and the above-mentioned dispersion liquid is allowed to stand for 10 seconds and then the above-mentioned cellulose particles are recovered from the supernatant thereof, it is recovered at a ratio of 65% or more.

The content of the above cellulose particles is preferably 1% by mass or more and 25% by mass or less.

A casing food product according to the present invention includes the collagen casing.
The casing food is preferably sausage.

The method for producing a collagen casing according to the present invention is the method for producing a collagen casing, wherein a step of obtaining a paste-like collagen casing raw material by finely cutting animal-derived collagen fibers, and the collagen casing raw material On the other hand, the method includes a step of obtaining a collagen casing precursor containing the above-mentioned cellulose particles by adding a cellulose particle-acid mixed solution, and a step of obtaining the above-mentioned collagen casing by shaping the above-mentioned collagen casing precursor into a tubular shape. ..

The method for producing a casing food product according to the present invention includes a step of obtaining a casing food product by filling the collagen casing with an edible component.

Preferably, the casing food manufacturing method further includes a step of performing a smoke treatment on the casing food.

The collagen gel for food encapsulation according to the present invention contains cellulose particles, the cellulose particles have an average particle size of 10 μm or more and 60 μm or less, and the cellulose particles are stirred by putting 0.5 g of the powder in 100 mL of water. Thus, a dispersion is prepared, and the above dispersion is allowed to stand for 10 seconds, and then, when the above-mentioned cellulose particles are recovered from the supernatant, it is recovered at a ratio of 65% or more.

It is preferable that the collagen gel for food encapsulation further contains shredded collagen fibers, and the collagen gel for food encapsulation contains 40 parts by mass or less of the cellulose particles with respect to 100 parts by mass of the shredded collagen fibers.

The gel-containing food product according to the present invention includes the collagen gel for food product inclusion.
The gel-containing food is preferably sausage.

The method for producing a collagen gel for food encapsulation according to the present invention is a method for producing a collagen gel for food encapsulation, wherein a step of obtaining a paste-like collagen gel raw material by finely cutting animal-derived collagen fibers And a step of obtaining a collagen gel for food encapsulation containing the above-mentioned cellulose particles by adding a cellulose particle-acid mixed solution to the above-mentioned collagen gel raw material.

The method for producing a gel-containing food product according to the present invention is a co-extrusion of the food-containing collagen gel and the edible component to obtain a gel-containing food product in which the edible component is coated with the food-containing collagen gel. Including steps.

The method for producing the gel-containing food preferably further includes a step of smoking the gel-containing food.

According to the present invention, a collagen casing capable of maintaining a smooth texture even if cellulose particles are added, a casing food containing the same, a method for producing a collagen casing, a method for producing a casing food, a collagen gel for food inclusion, It is possible to provide a gel-containing food containing the above, a method for producing a collagen gel for food inclusion, and a method for producing a gel-containing food.

Hereinafter, embodiments according to the present invention will be described in more detail. Here, in the present specification, the notation in the form of “AB” means the upper and lower limits of the range (that is, A or more and B or less), the unit is not described in A, and the unit is described only in B. In this case, the unit of A and the unit of B are the same.

<<Collagen casing>>
The collagen casing according to the present embodiment contains cellulose particles, and the cellulose particles have an average particle diameter of 10 μm or more and 60 μm or less. Further, the above-mentioned cellulose particles, when 0.5 g of the powder is placed in 100 mL of water and stirred to prepare a dispersion liquid, and after the dispersion liquid is allowed to stand for 10 seconds, the cellulose particles are recovered from the supernatant thereof, It is recovered at a ratio of 65% or more. The collagen casing having such characteristics can maintain a smooth texture.

The collagen casing can be obtained from conventionally known collagen fiber as a raw material. Collagen fibers can be obtained by performing decalcification treatment on skins, skins, bones, cartilage, tendons and the like of animals represented by cows, pigs, sheep, chickens, ostriches and the like. Further, collagen fibers can be obtained by decalcifying fish scales. The collagen casing can be obtained, for example, by using the collagen fibers described above and performing the method for producing a collagen casing described below. The collagen casing can contain the above-mentioned collagen fibers, cellulose particles, acid (hydrochloric acid, acetic acid, lactic acid, etc.) and necessary additives (eg vegetable oil, starch, thickening polysaccharides, etc.) as its composition. In the present specification, the “collagen fiber” is not limited to the collagen fiber obtained by the above-mentioned treatment, and may be a collagen fiber partially containing solubilized collagen.

<Cellulose particles>
As mentioned above, the collagen casing contains cellulose particles. The cellulose particles have an average particle size of 10 μm or more and 60 μm or less. Cellulose particles are formed by agglomeration of cellulose fibers and have a particle shape. Therefore, in the present specification, the average particle diameter of the cellulose particles refers to the average outer diameter of the pill-like particles formed by agglomeration of the cellulose fibers. In the present embodiment, the fiber diameter of the cellulose that constitutes the cellulose particles is not particularly limited, and can be, for example, 1 to 60 μm.

The cellulose particles can be produced from the raw materials described below as particles having an average particle diameter of 10 μm or more and 60 μm or less by a known method. As the cellulose particles, commercially available cellulose particles can be used as long as the average particle diameter is 10 μm or more and 60 μm or less. As the cellulose as a raw material constituting the cellulose particles, any of plants (wood, bamboo, hemp, jute, kenaf), algae, microorganisms (acetobacter etc.) and products produced by the microorganisms can be used. Further, pulp which is a primary processed product of plants (softwood unbleached kraft pulp (NUKP), softwood bleached kraft pulp (NBKP), hardwood unbleached kraft pulp (LUKP), hardwood bleached kraft pulp (LBKP), softwood unbleached sulfite pulp (NUSP), softwood bleached sulfite pulp (NBSP) thermomechanical pulp (TMP), recycled pulp, waste paper, etc.), or cloth can also be used.

Cellulose as a raw material may be unmodified or chemically modified. When the cellulose is chemically modified, the method is not particularly limited, and examples thereof include oxidation, etherification, phosphorylation, esterification, phosphoric esterification, silane coupling, fluorination, and cationization. When the cellulose is chemically modified, the method is preferably carboxymethylation or oxidation, since the collagen casing is used mainly as a food.

(Average particle diameter of cellulose particles)
As described above, the cellulose particles have an average particle diameter of 10 μm or more and 60 μm or less. In the present specification, the “average particle diameter” of the cellulose particles refers to D50 (median diameter) when the particle size distribution of the cellulose particles is measured on a volume basis. When the average particle diameter of the cellulose particles exceeds 60 μm, the effect of maintaining a smooth texture on the collagen casing is not sufficiently exhibited, and the texture on the texture becomes rough. When the average particle diameter of the cellulose particles is less than 10 μm, the dispersibility of the cellulose particles becomes poor as described later, so that the strength of the collagen casing is lowered and the effect of maintaining a smooth texture is not sufficiently exhibited. The cellulose particles preferably have an average particle size of 25 μm or more and 55 μm or less.

In the present invention, the reason for defining the particle size of the cellulose particles by the average particle size instead of the maximum particle size is as follows. That is, the cellulose particles used in the collagen casing are generally a mixture having different particle diameters. For this reason, when the cellulose particles contained in the collagen casing are defined by the maximum particle diameter, a form in which the cellulose particles having an excessively small particle diameter are oligopoly among the cellulose particles contained in the collagen casing can be included in the scope of the present invention. There is a nature. In such a collagen casing, the effect of the present invention tends to be impaired due to deterioration of dispersibility of cellulose particles and the like. Therefore, in the present invention, the particle size of the cellulose particles capable of maintaining a smooth texture to the collagen casing is defined by using the "average particle size".

The average particle diameter of the cellulose particles contained in the collagen casing can be specifically measured by the following method. First, 5 g of a collagen casing is weighed, cut into small pieces of about 2 cm square and placed in an Erlenmeyer flask having a volume of 200 mL. To this Erlenmeyer flask, add 100 mL of 0.1 M phosphate buffer (pH 7), and further add 5 mL of protease (for example, papain W-40 (manufactured by Amano Enzyme Inc.)) adjusted to a concentration of 0.01 g/mL. To obtain a sample solution.

Next, the sample solution is heated to 55°C and maintained in that state for 16 to 24 hours to cause an enzymatic reaction. During the enzymatic reaction, the sample solution is stirred with a magnetic stirrer at 500-1500 rpm. After that, suction filtration is performed on the sample solution using a filter paper (model: high-purity filter paper “No. 5C”, manufactured by ADVANTEC) stored in a desiccator, so that the cellulose particles in the sample solution on the filter paper. Adsorb. The filter paper on which the cellulose particles have been adsorbed is washed several times with warm water at 50 to 60° C., then placed on a Petri dish, and 50 mL of ion-exchanged water is added toward the filter paper on which the cellulose particles have been adsorbed to perform the above ion exchange. Collect the cellulose particles in water. Finally, the cellulose particles recovered in the ion-exchanged water are analyzed with a laser diffraction/scattering particle size distribution measuring device (trade name: "Microtrac MT3000II", manufactured by Microtrac Bell Co., Ltd.). Thereby, the average particle diameter of the cellulose particles can be obtained. The dispersion solvent for the cellulose particles when using the above device is ion-exchanged water.

(Content of cellulose particles)
In the collagen casing according to the present embodiment, the content of the cellulose particles is preferably 1% by mass or more and 25% by mass or less. This allows the collagen casing to maintain a smooth texture. The content of the cellulose particles is more preferably 2% by mass or more and 20% by mass or less.

When the content of the cellulose particles is less than 1% by mass, the heating resistance of the collagen casing tends to be lowered, and the adhesiveness between the collagen casings may increase during the production of the collagen casing, which may make the production difficult. When the content of cellulose particles exceeds 25% by mass, the texture of the tongue tends to be rough.

The content of cellulose particles contained in the collagen casing can be specifically measured by the following method. First, 5 g of the collagen casing is weighed, cut into small pieces of 2 cm square and placed in an Erlenmeyer flask having a volume of 200 mL. To this Erlenmeyer flask, add 100 mL of 0.1 M phosphate buffer (pH 7), and further add 5 mL of protease (for example, papain W-40 (manufactured by Amano Enzyme Inc.)) adjusted to a concentration of 0.01 g/mL. To obtain a sample solution.

Next, the sample solution is heated to 55°C and maintained in that state for 16 to 24 hours to cause an enzymatic reaction. During the enzymatic reaction, the sample solution is stirred with a magnetic stirrer at 500-1500 rpm. On the other hand, a filter paper (model: high-purity filter paper “No. 5C”, manufactured by ADVANTEC) dried by maintaining at 105° C. for 24 hours is prepared. The mass of the filter paper is measured in advance using a platform scale (trade name: "LIBROR AEU-210", manufactured by Shimadzu Corporation).

Next, the sample solution is suction-filtered using the filter paper to remove the protein component in the sample solution and adsorb only the cellulose particles to the filter paper. The filter paper on which the cellulose particles have been adsorbed is washed several times with warm water of 50 to 60° C., further heated to 105° C., and kept in that state for 24 hours to evaporate water. In this state, the mass of the filter paper and the cellulose particles on the filter paper is measured using the above platform scale.

From the above operation, the content of cellulose particles contained in the collagen casing can be calculated based on the following calculation formula.
A (mass %)=(BC)/D×100
However, A: content of the cellulose particles contained in the collagen casing B: filter paper after suction filtration and water evaporation and mass of the cellulose particles on the filter paper C: mass of the filter paper D: mass of the collagen casing (5 g).

(Dispersibility of cellulose particles)
Cellulose particles were prepared by adding 0.5 g of the powder to 100 mL of water and stirring to prepare a dispersion liquid, and allowing the dispersion liquid to stand still for 10 seconds, and then recovering the cellulose particles from the supernatant liquid to obtain 65%. It is collected at the above ratio (hereinafter, also referred to as “recovery rate”). Since such cellulose particles have good dispersibility and are prevented from aggregating in the collagen casing, the smooth texture of the collagen casing can be maintained. Furthermore, it is possible to avoid that the cellulose particles cause the casing to break during the manufacturing process of the collagen casing.

Specifically, the dispersibility of cellulose particles can be evaluated by the following method. First, 0.5 g of powder of cellulose particles is put in 100 mL of water, and stirred for 1 minute using a stirrer to prepare a dispersion liquid containing cellulose particles. Next, this dispersion is allowed to stand for 10 seconds, and 25 mL of the supernatant of the above dispersion is transferred to a Petri dish. Then, the aluminum container containing the supernatant is dried at 105° C. for 24 hours, and the dry mass (unit: g) is measured. Finally, the recovery rate (%) is calculated by making the obtained dry mass four times, further dividing by 0.5 g, and making a percentage. When this recovery rate (%) is 65% or more, it can be evaluated that the dispersibility is good. The recovery rate (%) is preferably 80% or more. According to the above calculation method, the recovery rate (%) may exceed 100%, but the upper limit value can be set to 110%.

<< Casing food >>
The casing food product according to the present embodiment includes the collagen casing described above. The casing food is preferably sausage. By including the above-mentioned collagen casing, the casing food can obtain a smooth texture when eaten. Therefore, when the casing food product is a sausage, it is possible to provide a sausage having a smooth texture.

In the present specification, as "sausage", fresh sausage such as fresh pork sausage, Bockwurst sausage, wiener sausage, Frankfurt sausage, pork sausage, Liona sausage, smoked sausage such as Boronia sausage, and liver sausage, dry sausage, unsalted. A pickled sausage can be exemplified. In addition, chorizo, Taiwan sausage, salsiccia sausage, ring issa sausage, weiss burst, beer shinken sausage, krako sausage, mortadella sausage, beer burst sausage, blato burst sausage, thuringer sausage, undue sausage, jarkt burst sausage, boudin blanc sausage Other examples include cerberate salami, pepperoni salami, carpath salami, and the like.

In the casing food, the edible component encapsulated in the collagen casing may be meat that can be used for food, including meats in the case of sausage (the definition of which will be described later). For example, a casing food in which grains such as rice, wheat and potatoes, confectioneries such as jelly and gummy are enclosed in a collagen casing can be exemplified.

The method of measuring the average particle size and content of cellulose particles contained in a casing food, for example, a collagen casing in sausage, is as follows. First, the collagen casing is peeled off from the sausage, and meat attached to the collagen casing is scraped off with a spatula. Next, 5 g of this collagen casing is weighed and put into a beaker having a capacity of 200 mL, 150 mL of hexane is added, and the mixture is stirred for 30 minutes. Further, hexane is removed from the beaker and the hexane attached to the collagen casing is also sufficiently evaporated. Then, the collagen casing is cut into small pieces of 2 cm square and placed in an Erlenmeyer flask having a capacity of 200 mL. After this operation, the average particle size and content of the cellulose particles can be determined by going through the same steps as the method for measuring the average particle size and content of the cellulose particles in the collagen casing described above.

<<Collagen casing manufacturing method>>
The collagen casing manufacturing method according to the present embodiment is the above-described collagen casing manufacturing method. Specifically, the method for producing a collagen casing comprises a step of obtaining a paste-like collagen casing raw material by finely cutting animal-derived collagen fibers (first step), and the collagen casing raw material containing cellulose. A step of obtaining a collagen casing precursor containing the cellulose particles by adding a particle-acid mixture (second step); and a step of shaping the collagen casing precursor into a tubular shape to obtain the collagen casing (first step) 3 steps). Then, the collagen casing formed in a tubular shape is plasticized by a conventionally known method and dried to obtain a collagen casing having a smooth texture.

(First step)
The first step is a step of obtaining a paste-like collagen casing raw material by finely cutting animal-derived collagen fibers. In the first step, animal-derived collagen fibers are miniaturized and made into a paste. For example, a paste-like collagen casing raw material can be obtained by the following method.

Animal-derived collagen fibers can be prepared by decalcifying the skins, skins, bones, cartilage, tendons, etc. of animals represented by cows, pigs, sheep, chickens, ostriches, and the like. Collagen fibers can also be obtained by subjecting fish scales to decalcification. More specifically, the collagen fibers can be prepared as collagen fibers by subjecting these organs (tissues) to a treatment (alkali treatment) in which they are immersed in a solution containing, for example, calcium hydroxide or sodium hydroxide.

Next, the above-mentioned collagen fibers are finely cut, that is, mechanically broken down into fine particles, and thus made into a paste. As a result, a collagen casing raw material can be obtained.

(Second step)
The second step is a step of obtaining a collagen casing precursor containing the cellulose particles by adding a cellulose particle-acid mixed solution to the collagen casing raw material. In the second step, a collagen casing precursor is obtained by adding the cellulose particle-acid mixed liquid together with the above-mentioned additive to the collagen casing raw material. Since the additive is an optional component in the collagen casing, it may not be added to the collagen casing raw material. In the present specification, the “cellulose particle-acid mixed solution” refers to a mixed solution in which the above cellulose particles are dispersed in an organic acid such as citric acid, acetic acid or lactic acid, or hydrochloric acid. The concentration of the cellulose particles in the mixed solution can be adjusted to an appropriate concentration as long as it does not hinder the production of the collagen casing. The pH of the mixed solution may be in the range that does not interfere with the production of the collagen casing, and is preferably adjusted to fall within the range of 0.1 to 3, for example.

(Third step)
The third step is a step of forming the collagen casing precursor into a tubular shape to obtain a collagen casing. In the third step, the collagen casing precursor is passed through a commercially available homogenizer (for example, a trade name: “high pressure homogenizer”, manufactured by Aluminum Plant & Vessels) to homogenize the collagen casing precursor to form a gelatinous collagen gel. .. Further, the above collagen gel is defoamed under reduced pressure, then shaped into a tube through an annular nozzle, and at the same time, extruded into an ammonia gas atmosphere or saturated saline (concentration of about 26.4% by mass) to obtain a collagen casing. it can.

　The collagen casing shaped like a tube will solidify if left in the ammonia gas atmosphere for 5 seconds to 1 minute. Further, the collagen casing is soaked in an aqueous glycerin solution having a concentration of 1 to 10% by mass for about 10 to 30 minutes to be plasticized. Then, the collagen casing is dried using a conventionally known drying method. Specifically, a collagen casing having a water content of 5 to 10% by mass can be obtained by drying the plasticized collagen casing at 70 to 90° C. for about 3 minutes. It is preferable that the collagen casing has a water content of 10 to 15% by mass by being humidified with a humidifier from the viewpoint of reducing damage during the meat filling operation. In addition, it is preferable that the moisture content is 15 to 25% by mass by using a humidifier at the stage of commercialization. The diameter of the edible casing produced by the above method is preferably 10 to 40 mm, considering that it is used for food.

≪Method for manufacturing casing foods≫
The method of manufacturing a casing food product according to the present embodiment includes a step of obtaining a casing food product by filling the above collagen casing with an edible component. As a result, a casing food product having a smooth texture can be obtained. The edible component is not particularly limited as long as it can be filled in the collagen casing and can be used for food. For example, when obtaining the above-mentioned sausage as a casing food, meat can be illustrated as an edible ingredient.

Here, as meat as an edible ingredient, any meat conventionally used for sausage can be used. For example, beef, pork, horse meat, cotton lamb, goat meat, rabbit meat, poultry meat and the like can be used as the raw meat. Ground meat is prepared by adding salt, seasonings, spices, etc. to these raw meats and further using a silent cutter. This minced meat can be filled into a collagen casing. As a method for filling the above-mentioned minced meat in a collagen casing, a conventionally known method can be used. For example, the minced meat can be filled in the collagen casing by using a commercially available meat filling facility (for example, trade name: "DICK-9L", manufactured by DICK).

(Smoked processing process)
The method for producing a casing food product according to the present embodiment preferably further includes a step of performing a smoking treatment on the casing food product (a smoking treatment step). In the smoking process, the casing food is dried at 55 to 65° C. for 15 to 25 minutes, and then smoked at 55 to 65° C. for 5 to 20 minutes using a commercially available smoke chip in a smoke house. , Various kinds of smoked foods (for example, sausage) can be obtained. The sausage obtained in this step is preferably subjected to a heat treatment with boiling water or steam for the purpose of sterilization. In the present specification, the "sausage" includes those of the types described above, but when the fresh sausage is obtained by the method for producing a casing food product, the smoking treatment step is not required.

≪Collagen gel for food encapsulation≫
The collagen gel for food encapsulation according to the present embodiment contains cellulose particles, and the cellulose particles have an average particle diameter of 10 μm or more and 60 μm or less. The above-mentioned cellulose particles were prepared by adding 0.5 g of the powder to 100 mL of water and stirring to prepare a dispersion liquid, allowing the dispersion liquid to stand for 10 seconds, and then recovering the cellulose particles from the supernatant thereof. Recovered at a rate of over %. The collagen gel for food encapsulation having such characteristics can maintain a smooth texture.

The collagen gel for food encapsulation can be obtained from a conventionally known collagen fiber as a raw material, like the collagen casing described above. The collagen gel for food encapsulation refers to the above-mentioned collagen casing in which the raw material is a paste and the above-mentioned cellulose particles and necessary additives are added to this paste. Therefore, the description of the raw materials such as collagen fibers contained in the collagen gel for food encapsulation, the shape of the cellulose particles, the raw material of the cellulose particles, and the like is the same as that described in the above-mentioned collagen casing, and will not be repeated. The collagen gel composition for food encapsulation also has the same composition as the collagen casing described above, including the collagen fibers, cellulose particles, acids (hydrochloric acid, acetic acid, lactic acid, etc.) and necessary additives (eg, vegetable oil, starch, thickening polysaccharides, etc.). Can be included.

(Average particle size and dispersibility of cellulose particles)
The average particle size of the cellulose particles contained in the collagen gel for food encapsulation is 10 μm or more and 60 μm or less as described above. The above-mentioned cellulose particles are collected at a ratio of 65% or more when 0.5 g of the powder is put into 100 mL of water to prepare a dispersion liquid and the above-mentioned cellulose particles are recovered from the supernatant of the dispersion liquid. .. The description of the average particle size and dispersibility of the cellulose particles contained in the collagen gel for food encapsulation is also the same as that described in the above-mentioned collagen casing, and will not be repeated.

(Content of cellulose particles)
The collagen gel for food encapsulation further includes shredded collagen fibers. The “chopped collagen fiber” refers to a collagen fiber that has been shredded after the animal-derived collagen fiber has been shredded. The shredded collagen fibers may also include solubilized collagen as a part, like the animal-derived collagen fibers described above. The collagen gel for food encapsulation preferably contains 40 parts by mass or less of the cellulose particles with respect to 100 parts by mass of the shredded collagen fibers. This makes it possible to easily maintain a smooth texture on the collagen gel for food encapsulation. It is more preferable that the collagen gel for food encapsulation contains 3 parts by mass or more and 40 parts by mass or less of the cellulose particles with respect to 100 parts by mass of the shredded collagen fibers. In the collagen gel for food encapsulation, when the content of cellulose particles exceeds 40 parts by mass with respect to 100 parts by mass of shredded collagen fibers, the texture of the tongue tends to be rough.

The average particle size and content of the cellulose particles contained in the collagen gel for food encapsulation can be measured in the same manner as the method for measuring the average particle size and content of the cellulose particles contained in the collagen casing described above. That is, in order to measure the average particle size and content of the cellulose particles, by replacing the collagen casing weighing 5 g with the same amount of collagen gel for food inclusion, the average particle size of the cellulose particles contained in the collagen gel for food inclusion and The content can be measured.

Furthermore, the content of shredded collagen fibers contained in the collagen gel for food encapsulation can be determined by performing amino acid analysis and measuring the content of hydroxyproline per 100 parts by mass. Specifically, the content of shredded collagen fibers contained in the collagen gel for food encapsulation was determined by first performing an amino acid analysis on the collagen gel for food encapsulation to first measure the content of hydroxyproline, and then obtained. It can be determined by multiplying the content of hydroxyproline by a conversion factor 9.

Further, based on the content of cellulose particles and the content of shredded collagen fibers in the collagen gel for food encapsulation obtained by the above-mentioned method, the mass (parts by mass) of cellulose particles to 100 parts by mass of shredded collagen fibers is determined. You can

≪Gel-encapsulated food≫
The gel-containing food product according to the present embodiment includes the above-described collagen gel for food product inclusion. The collagen gel for food encapsulation is preferably sausage. By including the above-mentioned collagen gel for food encapsulation, the gel-containing food can obtain a smooth texture when eaten. Therefore, when the gel-containing food is a sausage, a sausage having a smooth texture can be provided.

Gel-encapsulated food, for example, the average particle size and content of the cellulose particles contained in the food-encapsulating collagen gel in sausage, a method for measuring the average particle size and content of the cellulose particles contained in the collagen casing in the sausage described above. It can be measured in the same manner. That is, only the collagen gel for food encapsulation is peeled off from the sausage, and the meat attached to the collagen gel for food encapsulation is scraped off with a spatula. Next, 5 g of this food-encapsulating collagen gel is weighed, and for subsequent operations, by going through the same steps as the method of measuring the average particle size and content of the cellulose particles contained in the collagen casing in the casing food, The average particle size and content of cellulose particles can be determined.

<<Method for producing collagen gel for food encapsulation>>
The method for producing the collagen gel for food encapsulation according to the present embodiment is the method for producing the collagen gel for food encapsulation described above. Specifically, the method for producing a collagen gel for food encapsulation comprises a step of obtaining a paste-like collagen gel raw material by finely cutting animal-derived collagen fibers (step A), and the above-mentioned collagen gel raw material. And a step (B step) of obtaining a collagen gel for food encapsulation containing the above-mentioned cellulose particles by adding a cellulose particle-acid mixed solution. As a result, a collagen gel for food encapsulation having a smooth texture can be obtained.

(Process A)
The step A is a step of obtaining a paste-like collagen gel raw material by finely cutting animal-derived collagen fibers. This step A can be the same as the first step in the method for producing a collagen casing. Therefore, the description of the step A is the same as that described in the above-described method for manufacturing a collagen casing, and will not be repeated.

(Process B)
Step B is a step of obtaining a collagen gel for food encapsulation containing the above-mentioned cellulose particles by adding a cellulose particle-acid mixed solution to the above-mentioned collagen gel raw material. In step B, a mixture is obtained by first adding the cellulose particle-acid mixed liquid to the above collagen gel raw material together with the above additives. Since the above-mentioned additives are optional components in the collagen gel for food encapsulation, they may not be added to the collagen gel raw material. The above-mentioned “cellulose particle-acid mixed solution” is the same as that described in the method for producing a collagen casing described above.

Next, the mixture is homogenized by passing it through a commercially available homogenizer (for example, trade name: “High-pressure homogenizer”, made by Aluminum Plant & Vessels) to form a gelatin gel in the form of paste, and thus collagen for food encapsulation. Get the gel. From the above, a collagen gel for food inclusion can be obtained from animal-derived collagen. This collagen gel for food encapsulation is preferably defoamed under reduced pressure because it contributes to the production of a gel-encapsulated food described below.

≪Method for producing gel-containing foods≫
The method for producing a gel-encapsulated food product according to the present embodiment is a gel-encapsulated food product in which the food-encapsulation collagen gel and the edible component are co-extruded, whereby the edible component is coated with the food-encapsulation collagen gel. To obtain. As a result, a gel-containing food product having a smooth texture can be obtained. "Co-extrusion" refers to simultaneous extrusion of an edible component placed in the inner nozzle and a collagen gel for food encapsulation placed in the outer nozzle by using a double annular nozzle or the like. The food ingredient can be coated with a collagen gel for food encapsulation.

The edible component is not particularly limited as long as it is a component that can be coated with collagen gel for food encapsulation and that can be used for food use. For example, when obtaining the above-mentioned sausage as a gel-containing food, meat can be exemplified as the edible component. In this case, a gel-containing food (sausage) in which meat is coated with a collagen gel for food inclusion can be obtained. The definition of “meat” is as described above. A conventionally known method can be used for the coextrusion method of coating the meat with the collagen gel for encapsulating food. For example, the above meats can be coated with the collagen gel for food encapsulation by using a commercially available facility (for example, trade name: “QX Fresh System”, manufactured by Marel). Examples of edible components other than meat include grains such as rice, wheat and potato, and confectioneries such as jelly and gummy.

(Smoked processing process)
It is preferable that the method for producing a gel-containing food according to the present embodiment further includes a step of performing a smoking treatment on the gel-containing food (smoking treatment step). In the smoking treatment step, for example, a conventionally known smoking liquid can be showered to the gel-containing food produced by the coextrusion described above. Thereby, various smoked foods (for example, sausage) can be obtained. In the present specification, the "sausage" includes those of the types described above, but when fresh sausage is obtained by the method for producing a gel-containing food product, the above-mentioned smoking treatment step is not necessary.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

<<Example 1>>
<Preparation of Cellulose Particle Dispersion (Sample A to Sample F)>
Dispersions of cellulose particles having various average particle diameters were prepared and the dispersibility of the cellulose particles in these dispersions was investigated. If the dispersibility is poor, it may cause troubles in the production process of the collagen casing or adversely affect the smooth texture of the collagen casing.

Specifically, by obtaining commercially available cellulose particles having different particle diameters (manufactured by Nippon Paper Industries Co., Ltd.), 6 types of cellulose particle powders (0.5 g each) having a predetermined average particle diameter were prepared. Dispersions of Sample A to Sample F were prepared by putting each of these powders in 100 mL of water and stirring. The dispersion liquids of the samples A to F are analyzed by the above-mentioned laser diffraction/scattering particle size distribution measuring device (trade name: “Microtrac MT3000II”, manufactured by Microtrac Bell Co., Ltd.) to obtain a sample A. The volume-based average particle diameter (D50) of the cellulose particles dispersed in Sample F was determined.

Further, the dispersion liquids of Sample A to Sample F were stirred with a stirrer for 1 minute and then left to stand for 10 seconds. Twenty-five mL of the supernatant liquid of the sample A to sample F dispersions that had been left still was transferred to a Petri dish. After that, the above Petri dishes containing the supernatant of the dispersion liquids of Samples A to F were dried at 105° C. for 24 hours, and the dry mass (unit: g) was measured. The recovery rate (%) was obtained by setting the dry mass to four times, dividing by further 0.5 g, and making a percentage. Table 1 shows the average particle diameter (D50) of the cellulose particles contained in the dispersion liquids of Sample A to Sample F and the recovery rate (%) thereof. It is estimated that the lower the recovery rate is, the more the cellulose particles are aggregated in the dispersion liquid, and the dispersibility can be evaluated to be poor. A sample showing a recovery rate of 65% or more was evaluated as a good product (good dispersibility).

<Discussion>
According to Table 1, the recovery rate of the cellulose particles was 65% or more when the average particle diameter was 10 μm or more, and it could be determined that the cellulose particles were good products.

<<Example 2>>
<Preparation of collagen casing>
(Sample 1)
-First step-
The dehaired fresh cowhide (produced in the United States) was washed with running water and then decalcified by immersing it in an ammonium sulfate solution (pH 9, temperature 25° C.) for 3 hours to prepare collagen fibers. The collagen fibers were treated with citric acid and sodium citrate to adjust the pH to 4-5.

Further, the above collagen fibers were mechanically broken by using a meat grinder equipped with a plate having pores with a diameter of 6 mm to be miniaturized to obtain a paste-like collagen casing raw material.

-Second step-
Next, with respect to the above collagen casing raw material, water, ice, and cellulose were added so that the composition of collagen was 4.72% by mass, hydrochloric acid was 0.215% by mass, cellulose was 0.75% by mass, and water was 94.315% by mass. Collagen casing precursor by adding a particle-acid mixed solution (however, trade name: "W-200M", manufactured by Nippon Paper Industries Co., Ltd., using cellulose particles having an average particle diameter of 40 μm and hydrochloric acid as an acid) Got the body

-Third step-
The collagen casing precursor was homogenized by passing it through a commercially available homogenizer to obtain a gelatinous collagen gel. Further defoaming the gelatinous collagen gel under reduced pressure, and then using an extruder having an annular nozzle arranged in an ammonia atmosphere, while injecting air, the collagen casing is expanded into a tubular shape to form a collagen casing. Obtained. At the same time, the shaped collagen casing was extruded into an ammonia gas atmosphere and left in this state for 10 seconds to be solidified.

Next, the coagulated collagen casing was immersed in a 5 mass% concentration glycerin aqueous solution for 30 minutes. Finally, the collagen casing of Sample 1 was obtained by drying at 70 to 90° C. for 3 minutes using a commercially available dryer.

When the content of the cellulose particles contained in the collagen casing was measured for Sample 1 by the method described above, the content was 10% by mass.

(Sample 2)
Sample 2 was prepared by using the same method as Sample 1 except that the cellulose particles added in the second step were replaced with cellulose particles (trade name: “W-50GK”, manufactured by Nippon Paper Industries Co., Ltd., average particle size: 50 μm). The collagen casing of was obtained.

When the content of the cellulose particles contained in the collagen casing was measured for Sample 2 by the method described above, the content was 10% by mass.

(Sample 3)
Collagen casing of sample 3 by using the same method as sample 1 except that the cellulose particles added in the second step are replaced with cellulose particles (trade name: “Alpha-cell C-100”, average particle size: 80 μm) Got

When the content of the cellulose particles contained in the collagen casing was measured for Sample 3 by the method described above, the content was 10% by mass.

<Preparation of sausage>
The collagen casings of Sample 1, Sample 2 and Sample 3 were filled with commercially available minced pork using a commercially available sausage filler. In this case, the appearance of the collagen casings of Sample 1, Sample 2 and Sample 3 was observed. As a result, it was found that minced pork was filled in the collagen casing without causing a rupture site.

Then, the collagen casings (casing foods) of Sample 1, Sample 2 and Sample 3 filled with minced pork are dried at 60° C. for 10 minutes, smoked at 60° C. for 10 minutes, and heated with steam at 75° C. for 45 minutes. Thus, sausages of Sample 1, Sample 2 and Sample 3 were obtained.

<Sensory evaluation>
After boiling the sausages of Sample 1, Sample 2, and Sample 3 in hot water at 70 to 80°C for 3 minutes, the test of including these samples in the mouth was performed, and 10 panelists (A, B, C, D) , E, F, G, H, I, J). Specifically, as shown in Table 2, whether the sample β is “very smooth” or “slightly smooth” for the item “texture” by using the paired comparison method, It was evaluated by scoring whether it was "no change", "slightly rough", or "very rough". That is, as shown in Table 3, the case where the sample 3 is compared to the sample 1, the sample 3 is compared to the sample 2, and the sample 1 is compared to the sample 2 is "very smooth". It was evaluated as 1 for "smooth", 0 for "no change", -1 for "slightly rough", or -2 for "very rough". Thereby, the smooth textures of Samples 1 to 3 were compared.

<Discussion>
According to Table 3, Sample 1 and Sample 2 in which the average particle diameter of the cellulose particles is in the range of 10 to 60 μm, respectively, have an excellent smooth tongue feel to Sample 3 in which the average particle diameter of the cellulose particles is outside the above range. It is understood that it has a texture of. Further, it is understood that Sample 1 has a better smooth texture to the touch than Sample 2.

<<Example 3>>
<Preparation of collagen casing>
(Sample 4-1)
-First step-
A paste-like collagen casing raw material was obtained by using the same method as in the first step used for producing the collagen casing of Sample 1 in Example 2 above.

-Second step-
Next, with respect to the above collagen casing raw material, water, ice, and cellulose particles were used so that the composition of collagen was 4.45% by mass, hydrochloric acid was 0.24% by mass, cellulose was 0.31% by mass, and water was 95% by mass. A collagen casing precursor was prepared by adding an acid mixture (however, trade name: “W-400M”, manufactured by Nippon Paper Industries Co., Ltd., using cellulose particles having an average particle diameter of 27 μm and hydrochloric acid as an acid). Obtained.

-Third step-
The collagen casing precursor was homogenized by passing it through a commercially available homogenizer to obtain a gelatinous collagen gel. Further, the above collagen gel was defoamed under reduced pressure, and this collagen gel was applied to an acrylic plate of 10 cm×10 cm, immersed in a 0.2 M aqueous ammonia solution for 30 minutes, and then washed with water until the pH became neutral. did. Finally, the collagen gel on the acrylic plate was immersed in an aqueous glycerin solution having a concentration of 3% by mass for 30 minutes and then dried at room temperature for 18 hours to obtain a collagen film of Sample 4-1 simulating a collagen casing. It was

(Sample 4-2)
In the second step, with respect to the collagen casing raw material, collagen, 4.14 mass%, hydrochloric acid, 0.24 mass%, cellulose, 0.62 mass%, water, ice so as to have a composition of 95 mass%, Cellulose particles-acid mixture (however, trade name: "W-400M", manufactured by Nippon Paper Industries Co., Ltd., using cellulose particles having an average particle diameter of 27 μm, and using hydrochloric acid as the acid) was used. The collagen film of Sample 4-2 was obtained by using the same manufacturing method as that of the collagen film of Sample 4-1.

(Sample 4-3)
In the second step, with respect to the collagen casing raw material, 3.83% by mass of collagen, 0.24% by mass of hydrochloric acid, 0.93% by mass of cellulose and 95% by mass of water so that the composition of water, ice, Cellulose particles-acid mixture (however, trade name: "W-400M", manufactured by Nippon Paper Industries Co., Ltd., using cellulose particles having an average particle diameter of 27 μm, and using hydrochloric acid as the acid) was used. The collagen film of Sample 4-3 was obtained by using the same production method as that of the collagen film of Sample 4-1.

When the content of the cellulose particles contained in the collagen film was measured for Samples 4-1 to 4-3 by the method described above, the content was as shown in Table 4.

(Sample 5-1)
Sample 4 above except that the cellulose particles contained in the cellulose particle-acid mixture added in the second step were replaced with cellulose particles having a trade name: "W-80GKN", manufactured by Nippon Paper Industries Co., Ltd., and having an average particle diameter of 60 μm. A collagen film of Sample 5-1 was obtained by using the same manufacturing method as that of the collagen film of -1.

(Sample 5-2)
The cellulose film added in the second step was the same as the collagen film of Sample 5-1 described above, and the same production method was used as for the collagen film of Sample 4-2 except for the above, to obtain a collagen film of Sample 5-2. It was

(Sample 5-3)
The collagen film of Sample 5-3 was obtained by using the same manufacturing method as that of the collagen film of Sample 4-3 except that the cellulose particles added in the second step were the same as those of the collagen film of Sample 5-1 described above. It was

The contents of the cellulose particles contained in the collagen film were measured for Samples 5-1 to 5-3 by the method described above, and the contents were as shown in Table 4.

(Sample 6-1)
Cellulose particles contained in the cellulose particle-acid mixture added in the second step were replaced with cellulose particles having a trade name: "Alpha-cell C-100" and an average particle diameter: 80 μm, except that the sample 4-1 was used. The collagen film of Sample 6-1 was obtained by using the same manufacturing method as for the collagen film.

(Sample 6-2)
The collagen film of Sample 6-2 was obtained by using the same production method as the collagen film of Sample 6-1 except that the cellulose particles added in the second step were the same as those of Sample 6-1. It was

(Sample 6-3)
The collagen film of Sample 6-3 was obtained by using the same production method as the collagen film of Sample 6-1 except that the cellulose particles added in the second step were the same as those of Sample 6-1. It was

When the content of the cellulose particles contained in the collagen film was measured for Samples 6-1 to 6-3 by the method described above, the content was as shown in Table 4.

<Tensile strength test>
By immersing the collagen films of Sample 4-1 to Sample 4-3, Sample 5-1 to Sample 5-3 and Sample 6-1 to Sample 6-3 in water for 24 hours, and then using the following method A tensile strength test was conducted.

That is, first, a small piece was prepared by cutting out the collagen film of each sample into a size of 5 mm×50 mm. Using a single column type tensile compression tester (trade name: "STA-1150", manufactured by Orientec Co., Ltd.), pull this small piece at a pulling speed of 30 mm/min, and measure the strength at break of the small piece. Thus, the tensile strength (unit: MPa) of the collagen film of each sample was determined. The results are shown in Table 4. The higher the tensile strength, the less likely it is to break, and it can be evaluated that the strength is high.

<Sensory evaluation>
After boiling the collagen films of Sample 4-1 to Sample 4-3, Sample 5-1 to Sample 5-3 and Sample 6-1 to Sample 6-3 in hot water at 70 to 80° C. for 3 minutes, these samples A sensory evaluation was conducted by 3 panelists (K, L, M). Specifically, for each of the three panelists, a total of 9 types of collagen films, Sample 4-1 to Sample 4-3, Sample 5-1 to Sample 5-3, and Sample 6-1 to Sample 6-3, were taken into account. With regard to the smooth texture to be felt when they were included, they were ranked in order of excellence. Table 5 shows the results (sensory evaluation results) expressed by averaging the ranks.

<Discussion>
According to Table 4, the collagen films of Sample 4-1 to Sample 4-3, Sample 5-1 to Sample 5-3 and Sample 6-1 to Sample 6-3 all have a tensile strength of 0.85 MPa or more. Therefore, it is understood that when the content of the cellulose particles is 5 to 15% by mass, it has sufficient strength. According to Table 5, when the content of the cellulose particles is within a predetermined range (5 to 15% by mass), the smaller the average particle diameter of the cellulose particles contained in the collagen film is, the more excellent the texture is to the touch. Be understood.

<<Example 4>>
<Preparation of collagen casing>
Raw materials (paste-like collagen gel) for obtaining the collagen films of Sample 4-1 and Sample 6-3 described above were prepared. A collagen casing was obtained by defoaming these raw materials under reduced pressure, then inflating them into a tubular shape while injecting air using an extruder having an annular nozzle arranged under an ammonia atmosphere, and shaping. .. Further, the collagen casing was coagulated by extruding into an ammonia gas atmosphere and leaving it in this state for 10 seconds.

Next, the coagulated collagen casing was immersed in a 5 mass% concentration glycerin aqueous solution for 30 minutes. Finally, the collagen casings of Sample 4-1 and Sample 6-3 were obtained by drying at 70 to 90° C. for 3 minutes using a commercially available dryer.

<Preparation of sausage>
The collagen casings of Sample 4-1 and Sample 6-3 were filled with commercially available minced pork using a commercially available sausage filler. In this case, when the appearance of the collagen casings of Sample 4-1 and Sample 6-3 was observed, it was found that the collagen casing was filled with minced pork without rupture.

Then, the collagen casings (casing foods) of Sample 4-1 and Sample 6-3 filled with minced pork were dried at 60°C for 10 minutes, smoked at 60°C for 10 minutes, and heated at 75°C for 45 minutes with steam. By doing so, sausages of Sample 4-1 and Sample 6-3 were obtained.

<Sensory evaluation>
After boiling the sausages of Sample 4-1 and Sample 6-3 in hot water at 70 to 80°C for 3 minutes, 6 panelists (N, O, P, Q, R, S) performed sensory tests on these samples. An evaluation was done. Specifically, the smooth texture of Sample 4-1 was evaluated with respect to Sample 6-3 by the evaluation method shown in Table 2 above. The sensory evaluation results are shown in Table 6.

<Discussion>
According to Table 6, Sample 4-1 in which the average particle size of the cellulose particles is in the range of 10 to 60 μm has a very smooth texture to the touch as compared with Sample 6-3 outside the above range. Is understood.

<<Example 5>>
<Preparation of collagen casing>
(Sample 7-1)
-First step-
A paste-like collagen casing raw material was obtained by using the same method as in the first step used for producing the collagen casing of Sample 1 in Example 2 above.

-Second step-
Next, with respect to the above-mentioned collagen casing raw material, collagen, 4.73% by mass, hydrochloric acid, 0.24% by mass, cellulose, 0.031% by mass, water, ice, cellulose so that the composition would be 94.999% by mass. A collagen-casing precursor was obtained by adding a particle-acid mixed solution (however, for cellulose particles, a trade name: “W-400M”, manufactured by Nippon Paper Industries Co., Ltd., average particle size: 27 μm was used).

-Third step-
The collagen casing precursor was homogenized by passing it through a commercially available homogenizer to obtain a gelatinous collagen gel. Further, the above collagen gel was defoamed under reduced pressure, and this collagen gel was applied to an acrylic plate of 10 cm×10 cm, immersed in a 0.2 M aqueous ammonia solution for 30 minutes, and then washed with water until the pH became neutral. did. Finally, the collagen gel on the acrylic plate was immersed in a 3% by mass concentration of glycerin aqueous solution for 30 minutes and then dried at room temperature for 18 hours to obtain a collagen film of Sample 7-1 simulating a collagen casing. It was

(Sample 7-2)
In the second step, with respect to the collagen casing raw material, water, ice, so that the composition of collagen is 4.64% by mass, hydrochloric acid is 0.24% by mass, cellulose is 0.12% by mass, and water is 95% by mass, Collagen of Sample 7-1, except that a cellulose particle-acid mixed solution (however, the cellulose particle has a trade name: "W-400M", manufactured by Nippon Paper Industries Co., Ltd., average particle diameter: 27 μm was used) A collagen film of Sample 7-2 was obtained by using the same manufacturing method as for the film.

(Sample 7-3)
In the second step, with respect to the collagen casing raw material, collagen, 3.52% by mass, hydrochloric acid, 0.24% by mass, cellulose, 1.24% by mass, water, ice, so that the composition is 95% by mass, Collagen of Sample 7-1 above except that a cellulose particle-acid mixed solution (however, the cellulose particle has a trade name: “W-400M”, manufactured by Nippon Paper Industries Co., Ltd., average particle diameter: 27 μm was used) is added. A collagen film of Sample 7-3 was obtained by using the same manufacturing method as for the film.

(Sample 7-4)
In the second step, with respect to the collagen casing raw material, collagen, 2.9% by mass, hydrochloric acid, 0.24% by mass, cellulose, 1.86% by mass, water, ice, so that the composition is 95% by mass, Collagen of Sample 7-1, except that a cellulose particle-acid mixed solution (however, the cellulose particle has a trade name: "W-400M", manufactured by Nippon Paper Industries Co., Ltd., average particle diameter: 27 μm was used) A collagen film of Sample 7-4 was obtained by using the same manufacturing method as for the film.

When the content of the cellulose particles contained in the collagen film was measured for Samples 7-1 to 7-4 by the method described above, the content was as shown in Table 7.

<Sensory evaluation>
After boiling the collagen films of Sample 7-2 to Sample 7-4 in hot water at 70 to 80° C. for 3 minutes, sensory evaluation by 5 panelists (T, U, V, W, X) on these samples Was done. Specifically, the five panelists were ranked in order of excellentness regarding the smooth tongue to be felt when a total of three types of collagen films, Sample 7-2 to Sample 7-4, were contained in their mouths. Table 8 shows the results (sensory evaluation results) expressed by averaging the ranks.

<Discussion>
According to Table 8, it is understood that the collagen film having a smaller content of cellulose particles has a smoother texture. Sample 7-4, in which the content of the cellulose particles was 30% by mass, was uncomfortable in many evaluators.

<Heat shrinkage test>
A heat shrinkage test was performed on the collagen films of Samples 7-1 to 7-3 by using the following method. First, a small piece was prepared by cutting out a collagen film of each sample in a size of 100 mm×15 mm. After boiling the small pieces in hot water at 80° C. for 3 minutes, the length of the small pieces in the longitudinal direction was measured to determine the heat shrinkage ratio (unit: %, [1 -Longitudinal length after boiling/longitudinal length before boiling] x 100) was determined. The larger the value of the heat shrinkage, the higher the possibility that the collagen casing will burst when the sausage is cooked when a sausage is produced using a collagen casing produced from the same collagen casing precursor as the collagen film. Can be evaluated. The results are shown in Table 9.

<Discussion>
According to Table 9, it is understood that the collagen film having a higher content of cellulose particles has a smaller heat shrinkage and has sufficient strength. Sample 7-1 having a content of cellulose particles of 0.5% by mass is the above-mentioned collagen casing when the sausage is cooked when the sausage is produced by using the collagen casing produced from the same collagen casing precursor. It has been suggested that may be ruptured.

Although the embodiments and examples of the present invention have been described above, it is also planned from the beginning to appropriately combine the configurations of the above-described embodiments and examples.

The embodiments and examples disclosed this time are to be considered as illustrative in all points and not restrictive. The scope of the present invention is shown not by the above description but by the scope of the claims, and is intended to include meanings equivalent to the scope of the claims and all modifications within the scope.

Claims (14)

Including cellulose particles,
The cellulose particles have an average particle size of 10 μm or more and 60 μm or less,
The cellulose particles were prepared by adding 0.5 g of the powder to 100 mL of water and stirring to prepare a dispersion liquid, allowing the dispersion liquid to stand for 10 seconds, and then recovering the cellulose particles from the supernatant liquid. Collagen casings that are collected at a ratio of over %. The collagen casing according to claim 1, wherein the content of the cellulose particles is 1% by mass or more and 25% by mass or less. A casing food containing the collagen casing according to claim 1 or 2. The casing food product according to claim 3, wherein the casing food product is sausage. A method for producing the collagen casing according to claim 1 or 2, wherein
A step of obtaining a paste-like collagen casing raw material by finely cutting animal-derived collagen fibers,
A step of obtaining a collagen casing precursor containing the cellulose particles by adding a cellulose particle-acid mixed solution to the collagen casing raw material;
And a step of obtaining the collagen casing by shaping the collagen casing precursor into a tubular shape. A method for producing a casing food product, which comprises a step of obtaining a casing food product by filling the collagen casing according to claim 1 or 2 with an edible component. The method for producing a casing food product according to claim 6, further comprising a step of performing a smoking treatment on the casing food product. Including cellulose particles,
The cellulose particles have an average particle size of 10 μm or more and 60 μm or less,
The cellulose particles were prepared by adding 0.5 g of the powder to 100 mL of water and stirring to prepare a dispersion liquid, allowing the dispersion liquid to stand for 10 seconds, and then recovering the cellulose particles from the supernatant liquid. Collagen gel for food encapsulation, which is recovered in a ratio of at least %. The collagen gel for food encapsulation further comprises shredded collagen fibers,
The collagen gel for food encapsulation according to claim 8, wherein the collagen gel for food encapsulation contains 40 parts by mass or less of the cellulose particles with respect to 100 parts by mass of the shredded collagen fibers. A gel-containing food containing the collagen gel for food inclusion according to claim 8 or 9. The gel-containing food according to claim 10, wherein the gel-containing food is sausage. A method for producing a collagen gel for food encapsulation according to claim 8 or 9,
A step of obtaining a paste-like collagen gel raw material by performing fine cutting on animal-derived collagen fibers,
A method for producing a collagen gel for food encapsulation, comprising the step of adding a cellulose particle-acid mixed solution to the collagen gel raw material to obtain a collagen gel for food encapsulation containing the cellulose particles. A gel comprising a step of obtaining a gel-encapsulated food product in which the edible component is coated with the collagen gel for food encapsulation by co-extruding the collagen gel for food encapsulation according to claim 8 or 9 and an edible component. A method for producing an enclosed food. The method for producing a gel-containing food according to claim 13, further comprising a step of smoking the gel-containing food.