Food quality improver, food product, and method for producing food product

Abstract

The present invention provides a food quality improver that can impart high viscosity or suppress syneresis, or emulsify, even when added in powder form to saline solution or seasonings, a food product containing the food quality improver, and a method for producing the food product. [Solution] A food quality improver containing (A) xanthan gum, which is dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, and whose viscosity at 20°C after 60 minutes is 400 mPa·s or more, and (B) dietary fiber (excluding dietary fiber derived from fruits).

Description

Technical Field

[0001] The present invention relates to a food quality improver, a food containing the food quality improver, and a method for producing a food.

Background Art

[0002] There are cases where it is required to impart viscosity or adhesiveness to food, suppress syneresis that occurs over time, or emulsify food, and for this purpose, thickeners (paste agents) as food additives are often used. Xanthan gum is known as a thickener.

[0003] However, when xanthan gum powder is directly added to a saline solution for dissolution, it is extremely difficult to dissolve, resulting in insufficient viscosity development. There is no problem when xanthan gum is dissolved in water in advance and then salt is dissolved, but a problem arises when xanthan gum powder is directly dissolved in a saline solution.

[0004] When xanthan gum powder is directly dissolved in a saline solution, it is necessary to go through a step of stirring for a long time to dissolve the xanthan gum powder after it is put into the saline solution, or a step of dissolving by heating, and the like.

[0005] Patent Document 1 describes a texture improver for liquid foods containing the following (A) to (C): (A) one or more selected from the group consisting of xanthan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, gellan gum, pectin, and starches; (B) fruit-derived dietary fiber and / or celluloses; and (C) one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic. Patent Document 1 shows that in liquid foods containing one or more thickening polysaccharides (e.g., xanthan gum), the texture of the liquid food can be further improved by using fruit-derived dietary fiber and / or celluloses, as well as one or more selected from the group consisting of agar, psyllium seed gum, and gum arabic. However, Patent Document 1 describes dissolving the thickening polysaccharides in water beforehand and then adding the other ingredients, and does not describe adding xanthan gum powder to a liquid containing salt or its effects.

[0006] Given this background, there is a need for a food quality improver that can impart high viscosity even when xanthan gum is added to saline solution in powder form. Furthermore, since most seasonings such as soy sauce and sauces contain salt, there is a need for a food quality improver that can impart high viscosity, suppress syneresis over time, or emulsify these seasonings or foods containing these seasonings when xanthan gum is added in powder form. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2020-146038 [Overview of the project] [Problems that the invention aims to solve]

[0008] The object of the present invention is to provide a food quality improver that can impart high viscosity or suppress syneresis, or emulsify, even when added in powder form to saline solution or seasonings, a food product containing the food quality improver, and a method for producing the food product. [Means for solving the problem]

[0009] The present invention is a food quality improver containing (A) xanthan gum, which is dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, and whose viscosity at 20°C after 60 minutes is 400 mPa·s or more, and (B) dietary fiber (excluding dietary fiber derived from fruits).

[0010] The present invention relates to a food product comprising (A) xanthan gum dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, with a viscosity of 400 mPa·s or more at 20°C after 60 minutes, and (B) dietary fiber (excluding dietary fiber derived from fruits).

[0011] The present invention relates to a method for producing food using (A) xanthan gum dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, with a viscosity of 400 mPa·s or more at 20°C after 60 minutes, and (B) dietary fiber (excluding dietary fiber derived from fruits). [Effects of the Invention]

[0012] The present invention provides a food quality improver that can impart high viscosity or suppress syneresis, or emulsify, even when added in powder form to saline solution or seasonings, a food product containing the food quality improver, and a method for producing the food product. [Brief explanation of the drawing]

[0013] [Figure 1]These are photographs showing the appearance of (a) coleslaw salad, (b) napa cabbage kimchi, (c) simmered hijiki seaweed, and (d) tuna mayonnaise obtained in Comparative Example 5, and (e) coleslaw salad, (f) napa cabbage kimchi, (g) simmered hijiki seaweed, and (h) tuna mayonnaise obtained in Example 4. [Modes for carrying out the invention]

[0014] Embodiments of the present invention will be described below. This embodiment is just one example of how the present invention can be implemented, and the present invention is not limited to this embodiment.

[0015] <Food Quality Improver> The food quality improver according to this embodiment is a food quality improver that contains (A) xanthan gum which is dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, and whose viscosity at 20°C after 60 minutes is 400 mPa·s or more, and (B) dietary fiber (excluding dietary fiber derived from fruit).

[0016] The present inventors have investigated xanthan gum and found that by using (A) xanthan gum, which is dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass as a food quality improver, and having a viscosity of 400 mPa·s or more at 20°C after 60 minutes, in combination with (B) dietary fiber (excluding dietary fiber derived from fruits), it is possible to impart high viscosity, suppress syneresis, or emulsify effects even when added in powder form to saline solution or seasonings.

[0017] Xanthan gum is a naturally occurring thickening polysaccharide produced when the microorganism Xanthomonas campestriss ferments corn, soybeans, and other nutrients. It consists of repeating units of glucose, mannose, and glucuronic acid.

[0018] As the xanthan gum, any xanthan gum that has a viscosity of 400 mPa·s or more at 20°C after 60 minutes when dispersed in a 5.0% by mass aqueous solution of sodium chloride at a concentration of 0.5% by mass at 20°C may be used. This viscosity is preferably 400 to 1400 mPa·s, and more preferably 600 to 1000 mPa·s. If this viscosity is less than 400 mPa·s, it will not be possible to impart high viscosity to saline solution or seasonings, or to emulsify them, and if it exceeds 1400 mPa·s, the viscosity may become too high, making it difficult to handle food. In this specification, "(A) xanthan gum that has a viscosity of 400 mPa·s or more at 20°C after 60 minutes when dispersed in a 5.0% by mass aqueous solution of sodium chloride at a concentration of 0.5% by mass at 20°C" may be simply referred to as "xanthan gum (A)".

[0019] Dietary fiber is a general term for components found in food that are not easily broken down by human digestive enzymes. Dietary fiber includes soluble dietary fiber and insoluble dietary fiber. The food quality improver according to this embodiment contains dietary fiber (excluding dietary fiber derived from fruits). In this specification, "(B) dietary fiber (excluding dietary fiber derived from fruits)" may be referred to as "dietary fiber (B)".

[0020] As for dietary fiber (B), any dietary fiber other than that derived from fruit is acceptable, and there are no particular restrictions. Examples include dietary fiber derived from grains such as oat fiber, wheat fiber, rice fiber, and potato fiber; dietary fiber derived from legumes such as pea fiber, soybean fiber, mung bean fiber, broad bean fiber, and chickpea fiber; and bamboo fiber. Of these, oat fiber, pea fiber, and bamboo fiber are preferred because they have little impact on taste and smell. These dietary fibers (excluding dietary fiber derived from fruit) may be used individually or in combination of two or more. Dietary fiber derived from fruit includes citrus fruits such as oranges, mandarins, iyokan, natsumikan, hassaku, ponkan, shikwasa, kabosu, yuzu, grapefruit, lemon, and lime, as well as fruit such as apples, mangoes, papayas, tomatoes, and pears.

[0021] In the food quality improver according to the present embodiment, the content of the dietary fiber (B) is, for example, in the range of 1 mass% to 200 mass%, preferably in the range of 10 to 100 mass%, relative to the content of xanthan gum (A). If the content of the dietary fiber (B) is less than 1 mass% relative to the content of xanthan gum (A), the effects of imparting viscosity, suppressing syneresis, or emulsifying may be insufficient, and if it exceeds 200 mass%, the effect of xanthan gum may be impaired.

[0022] The food quality improver according to the present embodiment may contain a starch degradation product as a diluent. The starch degradation product may be used alone or in a combination of two or more types.

[0023] The content of the starch degradation product is, for example, in the range of 100 mass% to 800 mass%, preferably in the range of 200 to 400 mass%, relative to the content of xanthan gum (A). If the content of the starch degradation product is less than 100 mass% relative to the content of xanthan gum (A), handling of the food quality improver may become difficult, and if it exceeds 800 mass%, the effect of xanthan gum may be impaired.

[0024] The food quality improver according to the present embodiment may contain other components such as guar gum, gum arabic, locust bean gum, psyllium seed gum, glucomannan, and curdlan, in addition to xanthan gum (A), dietary fiber (B), and the starch degradation product.

[0025] The content of the other components is, for example, in the range of 0 mass% to 20 mass%, preferably in the range of 0.2 to 2 mass%, relative to the content of xanthan gum (A).

[0026] The food quality improver according to the present embodiment may be in the form of a powder, or in the form of granules granulated into particles.

[0027] The food quality improver according to this embodiment can be used to impart viscosity to food by processing methods such as adding it as a powder, or adding it after dissolving or dispersing it in water or the like. In other words, the food quality improver according to this embodiment can function as a viscosity imparting agent for food.

[0028] The food quality improver according to this embodiment can impart high viscosity and suppress syneresis over time, even when added in powder form to saline solution, seasonings, or foods containing seasonings. Furthermore, the food quality improver according to this embodiment can impart an emulsifying effect, even when added in powder form to saline solution, seasonings, or foods containing seasonings. In other words, the food quality improver according to this embodiment can function as a food viscosity imparting agent, a food syneresis inhibitor, or a food emulsifier.

[0029] <Food> The food according to this embodiment contains (A) xanthan gum which is dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, and whose viscosity at 20°C after 60 minutes is 400 mPa·s or more, and (B) dietary fiber (excluding dietary fiber derived from fruit).

[0030] Furthermore, the food according to this embodiment is a food that contains a food quality improver comprising (A) xanthan gum, which is dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, and whose viscosity at 20°C after 60 minutes is 400 mPa·s or more, and (B) dietary fiber (excluding dietary fiber derived from fruit).

[0031] As for food products, it can be suitably applied to seasonings used in cooking, such as soy sauce, sauces, dressings, ponzu sauce, mayonnaise-like condiments, hot pot bases, and jelly-like condiments; desserts such as jelly, gummies, and yogurt; and prepared foods containing seasonings. By adding the food quality improver according to this embodiment to these foods, it is possible to impart effects such as high viscosity, suppression of syneresis over time, or emulsification.

[0032] The xanthan gum (A) content in the food according to this embodiment is, for example, in the range of 0.1% to 2% by mass, and preferably in the range of 0.2% to 1% by mass, relative to the total mass of the food. If the xanthan gum (A) content in the food is less than 0.1% by mass, it may not be possible to impart high viscosity to the food or to emulsify the food, and if it exceeds 2% by mass, the viscosity may become too high, making the food difficult to handle.

[0033] The dietary fiber (B) content in the food according to this embodiment is, for example, in the range of 0.1% to 4% by mass, and preferably in the range of 0.2% to 1% by mass, relative to the total mass of the food. If the dietary fiber (B) content in the food is less than 0.1% by mass, it may not be possible to impart high viscosity to the food or to emulsify the food, and if it exceeds 4% by mass, an undesirable texture may result.

[0034] The food according to this embodiment may contain other ingredients in addition to xanthan gum (A) and dietary fiber (B), such as food materials and food additives commonly used in the food to which it is applied. The amount of other ingredients can be determined in accordance with the conventional manufacturing methods for the various foods to which it is applied, and there are no particular restrictions.

[0035] The food according to this embodiment is a food that has been given the effect of suppressing high viscosity and syneresis. Alternatively, the food according to this embodiment is a food that has been given a high emulsifying effect.

[0036] <Food preparation method> The method for producing the food according to this embodiment involves using (A) xanthan gum, which is dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, and whose viscosity at 20°C after 60 minutes is 400 mPa·s or more, and (B) dietary fiber (excluding dietary fiber derived from fruit).

[0037] The method for producing the food according to this embodiment involves using a food quality improver that contains (A) xanthan gum, which is dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, and has a viscosity of 400 mPa·s or more at 20°C after 60 minutes, and (B) dietary fiber (excluding dietary fiber derived from fruit).

[0038] The method of preparing the food should follow the standard manufacturing methods for the various foods to which it is applied, and there are no particular restrictions.

[0039] The food preparation method according to this embodiment can impart high viscosity or suppress syneresis to the food. Alternatively, the food preparation method according to this embodiment can impart a high emulsifying effect to the food. In other words, the food preparation method according to this embodiment can function as a method for imparting viscosity to food, a method for suppressing syneresis of food, or a method for emulsifying food. [Examples]

[0040] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

[0041] [Viscosity measurement of xanthan gum in sodium chloride aqueous solution] Xanthan gum was dispersed at a concentration of 0.5% by mass in deionized water or a 5.0% by mass sodium chloride aqueous solution at 20°C, and the viscosity at 20°C was measured after 60 minutes. Specifically, 1 g of xanthan gum was added to 199 g of deionized water or a 5.0% by mass sodium chloride aqueous solution at 20°C while stirring, and the mixture was stirred at 20°C for 10 minutes. A laboratory stirrer was used for stirring at 700 rpm for 10 minutes. After that, it was left to stand for 60 minutes, and the viscosity at 20°C was measured using a viscometer (Toki Sangyo Co., Ltd., TVB-10M) under the conditions of a rotation speed of 30 rpm and a measurement time of 30 seconds. Various powdered xanthan gums 1 to 9 with different manufacturing methods were used. The results are shown in Table 1.

[0042] [Table 1]

[0043] As shown in Table 1, xanthan gum 1 was dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, and its viscosity at 20°C after 60 minutes was 400 mPa·s or higher. The other xanthan gums 2-9 were dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, and their viscosity at 20°C after 60 minutes was less than 400 mPa·s.

[0044] <Examples 1, 2, Comparative Examples 1, 2> A powdered quality improver, prepared by mixing xanthan gum 1 or xanthan gum 2, pea dietary fiber (derived from legumes) or oat dietary fiber (derived from grains), and starch hydrolysate in the proportions (mass%) shown in Table 2, was dispersed in ion-exchanged water at 20°C or a 5.0% sodium chloride aqueous solution at a concentration of 2.0% by mass, and the viscosity was measured at 20°C after 60 minutes. Specifically, 4 g of the quality improver was added to 196 g of ion-exchanged water at 20°C while stirring, and stirred at 20°C for 10 minutes. A laboratory stirrer was used for stirring at 700 rpm for 10 minutes. After that, it was left to stand for 60 minutes, and the viscosity was measured in the same manner as above. The results are shown in Table 2.

[0045] [Table 2]

[0046] As shown in Table 2, when xanthan gum 1 was used with pea dietary fiber or oat dietary fiber (Examples 1 and 2), high viscosity was imparted to both ion-exchanged water and 5.0% by mass sodium chloride aqueous solution. When xanthan gum 2 was used with pea dietary fiber or oat dietary fiber (Comparative Examples 1 and 2), high viscosity was imparted to ion-exchanged water, but high viscosity was not imparted to the 5.0% by mass sodium chloride aqueous solution.

[0047] <Example 3, Comparative Example 3> A powdered quality improver, prepared by mixing xanthan gum 1 or xanthan gum 2, pea dietary fiber, and starch hydrolysate in the proportions (mass%) shown in Table 3, was added to a commercially available seasoning at 20°C at a concentration of 2.0% by mass and dispersed. The viscosity was measured at 20°C after 60 minutes. Specifically, 4 g of the quality improver was added to 196 g of commercially available seasoning at 20°C while stirring, and stirred for 10 minutes at 20°C. A laboratory stirrer was used for stirring at 700 rpm for 10 minutes. After that, it was left to stand for 60 minutes, and the viscosity was measured in the same manner as above. The results are shown in Table 3.

[0048] The following commercially available seasonings were used. Soy sauce (salt concentration 16%, pH 4.8) Ponzu sauce (8% salt concentration, pH 4.0) Sauce (salt concentration 9%, pH 3.7) Barbecue sauce (salt concentration 7%, pH 4.1)

[0049] [Table 3]

[0050] As shown in Table 3, when xanthan gum 1 and pea dietary fiber were used (Example 3), high viscosity could be imparted to all seasonings. When xanthan gum 2 and pea dietary fiber were used (Comparative Example 3), high viscosity could not be imparted to any seasoning.

[0051] <Example 4, Comparative Examples 4-6> Quality improvers prepared by mixing xanthan gum 1 or xanthan gum 2 with starch hydrolysate at the mixing ratios (mass%) shown in Table 4, and quality improvers prepared by mixing xanthan gum 1 or xanthan gum 2 with pea dietary fiber and starch hydrolysate, were granulated using a fluidized bed granulator to form granules. Commercial foods (coleslaw salad, napa cabbage kimchi, hijiki seaweed stew, or tuna mayonnaise) were sprinkled with the granular quality improvers at a concentration of 0.5 mass%, and mixed by hand or with a spoon for 30 seconds. After standing overnight (18 hours) in a refrigerator at 4°C, the state of syneresis was evaluated visually and sensory evaluation was performed according to the following criteria. The visual observation of syneresis and sensory evaluation were performed by six panelists. The results are shown in Table 4. Furthermore, Figure 1 shows photographs of the appearance of (a) coleslaw salad, (b) napa cabbage kimchi, (c) simmered hijiki seaweed, and (d) tuna mayonnaise obtained in Comparative Example 5, and (e) coleslaw salad, (f) napa cabbage kimchi, (g) simmered hijiki seaweed, and (h) tuna mayonnaise obtained in Example 4.

[0052] [Evaluation Criteria] (State of separation from water) ×: There is separation of water. △: Slight separation of water is present. ○: No separation of water (Sensory evaluation) ×: Feels slimy or sticky △: Slightly slimy or sticky ○: Does not feel slimy or sticky.

[0053] [Table 4]

[0054] As shown in Table 4 and Figure 1, when xanthan gum 1 and pea dietary fiber were used (Example 4), high viscosity was imparted to both salad with green shiso dressing and napa cabbage kimchi, with almost no syneresis and good sensory evaluation. When xanthan gum 2 was used (Comparative Example 4) and when xanthan gum 2 and pea dietary fiber were used (Comparative Example 5), syneresis occurred. When xanthan gum 1 was used (Comparative Example 6), almost no syneresis occurred, but a slight sliminess and stickiness was present.

[0055] <Example 5, Comparative Example 7> A quality improver was prepared by mixing xanthan gum 1 or xanthan gum 2, pea dietary fiber, and starch hydrolysate in the proportions (mass%) shown in Table 5, and then granulated using a fluidized bed granulator to form granules. A cod roe sauce was prepared by mixing 60g of commercially available cod roe, 20g of butter, and 15g of 3x concentrated noodle soup base. The granular quality improver was sprinkled onto the sauce at a concentration of 2% by mass, mixed by hand for 30 seconds, and the emulsification state was evaluated visually according to the following criteria. The results are shown in Table 5.

[0056] [Evaluation Criteria] (Emulsification state) ×: The water and oil have separated. ○: Water and oil have not separated.

[0057] [Table 5]

[0058] As shown in Table 5, when xanthan gum 1 and pea dietary fiber were used (Example 5), the cod roe sauce was successfully emulsified. When xanthan gum 2 was used (Comparative Example 7), and when xanthan gum 2 and pea dietary fiber were used (Comparative Example 5), the cod roe sauce could not be emulsified.

[0059] <Example 6, Comparative Example 8> A quality improver was prepared by mixing xanthan gum 1 or xanthan gum 2, pea dietary fiber, and starch hydrolysate in the proportions (mass%) shown in Table 6, and then granulated using a fluidized bed granulator to form granules. A dressing was prepared by mixing 50g of commercially available soy sauce, 50g of vinegar, 20g of sesame oil, 10g of sugar, and 20g of roasted sesame seeds. The granular quality improver was added to this dressing at a concentration of 2% by mass, mixed by hand for 30 seconds, and the emulsification state was evaluated visually according to the above criteria. The results are shown in Table 6.

[0060] [Table 6]

[0061] As shown in Table 6, when xanthan gum 1 and pea dietary fiber were used (Example 5), the dressing was successfully emulsified. When xanthan gum 2 was used (Comparative Example 7), and when xanthan gum 2 and pea dietary fiber were used (Comparative Example 5), the dressing could not be emulsified.

[0062] As described above, the quality improvers in the examples were able to impart effects such as high viscosity, suppression of syneresis, or emulsification, even when added in powder form to saline solution, seasonings, etc.

Claims

1. (A) Xanthan gum that is dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, and whose viscosity at 20°C after 60 minutes is 400 mPa·s or more, (B) Dietary fiber (excluding dietary fiber derived from fruits) A food quality improver characterized by containing the following:

2. (A) Xanthan gum that is dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, and whose viscosity at 20°C after 60 minutes is 400 mPa·s or more, (B) Dietary fiber (excluding dietary fiber derived from fruits) A food product characterized by containing the following:

3. (A) Xanthan gum that is dispersed in a 5.0% by mass aqueous solution of sodium chloride at 20°C at a concentration of 0.5% by mass, and whose viscosity at 20°C after 60 minutes is 400 mPa·s or more, (B) Dietary fiber (excluding dietary fiber derived from fruits) A method for producing food characterized by using [a specific substance / method].

Images