Method for producing oil / fat-containing curdlan composition

Abstract

[Problem] The purpose of the present invention is to provide a method for easily producing an oil / fat-containing curdlan composition which has such a soft texture as to easily soften or break down in an oral cavity. [Solution] It is possible to obtain an oil / fat-containing curdlan composition which has such physical properties as to easily soften or break down in an oral cavity, by gelling a curdlan dispersion containing an oil / fat at a temperature at which a high-set gel is not formed while stirring the curdlan dispersion. The oil / fat-containing curdlan composition according to the present invention, which has such new physical properties, provides new applications in comparison to conventional oil / fat-containing gels, and also broadens the range of use of curdlan as an oil / fat substitutional food. Thus, the oil / fat-containing curdlan composition according to the present invention can be expected to contribute to reduction in the amount of an oil / fat in foods or development of plant-based foods.

Description

Method for producing oil-containing curdlan composition

[0001] The present invention relates to a gel-like oil-containing curdlan composition having a soft and novel texture that can be easily crushed or crumbled in the mouth.

[0002] Curdlan is a linear polysaccharide formed by β-1,3-linkage of D-glucose and is used as a gelling agent and thickener. Curdlan gels upon heating alone. There are two types of curdlan gel: a thermoirreversible high-set gel obtained by heating to a core temperature above 80°C, and a thermoreversible low-set gel obtained by heating below the high-set temperature. High-set gels, in particular, are characteristic of curdlan, and numerous prior art applications utilizing them have been disclosed. Curdlan gels containing oils and fats are one way of utilizing curdlan, and their use as a substitute for oils in hamburgers and other foods has also been reported. These oil-containing curdlan gels thoroughly emulsify oils and fats and preserve them in high-set gelled curdlan, which is believed to impart an oily texture to foods, such as processed meat foods, when cooked or eaten. A commonly used method for preparing an oil-containing curdlan gel is to disperse or dissolve curdlan in water or the like by high-speed stirring with a cutter mixer or the like (high-speed stirring method) or by dissolving it in an alkaline solution such as sodium hydroxide solution (alkaline dissolution method), followed by adding an oil or fat to cause gelation. Specifically, known methods include adding an emulsifier, starch, and an oil or fat to a curdlan dispersion, preparing an O / W emulsion using a homomixer or the like, molding the O / W emulsion, and then heating it in steam, hot water, or the like (Patent Document 1), and preparing a mixture of β-1,3-glucan such as curdlan, an oil, and gelatin, and heating it under thermoreversible conditions such as boiling or steam heating (Patent Document 2). However, compositions gelled by conventional methods utilize the thermoreversible high-set gelation of curdlan, and therefore the granular shape is not easily distorted even when crushed into small particles using a mincer or the like, mixed with food, and then reheated in the food.

[0003] Also known is a granular solid composition in which a liquid or sol composition containing curdlan is heated on a surface such as a frying pan while stirring, thereby solidifying the composition through the formation of a thermoreversible gel (Patent Document 3). However, this granular solid composition does not dissolve or melt upon heating, and the shape of each granular solid composition is maintained. While it is sometimes desirable for the composition to maintain its shape even when heated, as with the oil-containing curdlan gel known in the prior art, it is also sometimes desirable for the composition to soften or crumble in hot foods and beverages such as hot drinks and soups, for example, when used as a solid back fat (pork fat) topping for instant noodles or when added to foods cooked and consumed at room temperature or below. Furthermore, if the composition has physical properties that allow it to easily soften or crumble in the mouth, which is generally below approximately 40°C, generally between 36 and 38°C, further expansion of applications is expected.

[0004] Therefore, there has been a demand for the development of a method for easily producing an oil-containing curdlan composition that has a soft texture and that easily softens or crumbles in the oral cavity, which has not been available before.

[0005] Japanese Patent Application Laid-Open No. 04-210580 Japanese Patent Application Laid-Open No. 2012-147691 International Publication WO2022 / 186129

[0006] An object of the present invention is to provide a method for simply producing an oil-containing curdlan composition having a soft texture that easily softens or crumbles in the oral cavity.

[0007] As a result of extensive ingenuity, the present inventors have discovered that an oil-containing curdlan composition having soft physical properties that allow it to easily soften or crumble in the oral cavity can be obtained by gelling an oil-containing curdlan dispersion while stirring it at a temperature below the temperature at which a high-set gel is formed, and have thus completed the present invention.

[0008] That is, the present invention relates to the following (1) to (6): (1) A method for producing an oil-containing curdlan composition, comprising a step of heating and stirring an oil-containing curdlan dispersion at a temperature equal to or higher than the temperature at which the dispersion forms a low-set gel and lower than the temperature at which the dispersion forms a high-set gel. (2) The method according to (1) above, wherein the temperature at which the dispersion is heated is 60°C to 80°C. (3) The method according to (1) or (2) above, wherein the dispersion further contains xanthan gum and / or locust bean gum. (4) The method according to (1) to (3) above, wherein the oil-containing curdlan dispersion contains 0.5 to 10% by weight of curdlan and 1 to 50% by weight of oil. (5) An oil-containing curdlan composition obtained by the method according to (1) to (4) above. (6) A method for using the oil-containing curdlan composition, comprising molding the oil-containing curdlan composition obtained by the method according to (1) to (4) above into any one of meat and seafood substitute foods, dairy product substitutes, and oil-and-fat substitute foods.

[0009] The oil-containing curdlan composition obtained by the production method of the present invention easily softens or crumbles in the mouth, and can therefore present a soft, grainy, and chewy texture that melts in the mouth, like the fatty parts of meat. The oil-containing curdlan composition of the present invention, which has such new physical properties, differs from conventional oil-containing gels and adds new physical properties and uses to oil-containing gels, which also leads to a wider range of uses for oil-substitute compositions using curdlan, and is expected to contribute to reducing the amount of oil in foods and the development of plant-based foods.

[0010] The method for producing an oil-containing curdlan composition of the present invention is characterized by heating and stirring an oil-containing curdlan dispersion at a temperature at which the dispersion forms a low-set gel but not a high-set gel. The oil-containing curdlan dispersion used in the production method of the present invention means a fluid liquid composition in which oil, water, and curdlan coexist, and may contain other components as long as the curdlan is dispersed in the coexisting water and / or oil.

[0011] The curdlan used in the present invention is a heat-coagulable polysaccharide produced by a microorganism mainly composed of β-1,3 glucoside bonds, and examples thereof include polysaccharides produced by alkaline earth metals or Agrobacterium sp., specifically, the polysaccharide produced by Alcaligenes faecalis var. myxogenes strain 10C3K [Agricultural Biological Chemistry, Vol. 30, p. 196 (1966)], polysaccharides produced by Alcaligenes faecalis var. myxogenes strain 10C3 mutant NTK-u (IFOI3140) (JP Patent Publication No. 48-32673), polysaccharides produced by Agrobacterium radiobacter (IFO13127) and its mutant U19 (IFO13126) (JP Patent Publication No. 48-32674), etc., can be used. The curdlan used in the present invention is not particularly limited, and commercially available products can be used (for example, those manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.). The amount of curdlan to be added is not particularly limited, but the content of curdlan in the dispersion is preferably in the range of 0.5 to 10 wt %, and more preferably in the range of 1.0 to 5.0 wt %.

[0012] The method for preparing the oil-containing curdlan dispersion is not particularly limited as long as it can disperse curdlan in water or oil in the form of a suspension or sol. For example, as in the conventionally known methods for producing oil-containing gels, examples include a method in which oil is added either before or after neutralizing an aqueous alkaline solution of curdlan, or a method in which curdlan is stirred at high speed in water. In addition, in the method for producing an oil-containing gel of the present invention, a method in which curdlan in powder form is added to oil, and a colloidal liquid in which curdlan is dispersed is obtained by stirring, and then water is added to prepare the dispersion. Note that the entire amount of oil may be used to disperse curdlan at first, or curdlan may be dispersed in a portion of the oil, and water may be added thereto, and the remaining oil may be added separately. Such a preparation method in which curdlan powder is directly added to oil is a preparation method that could not be adopted in conventional methods for producing oil-containing curdlan compositions in which heating is performed in a stationary state.

[0013] The oils and fats may be either vegetable or animal oils and fats, as long as they are edible. Examples include triglycerides of vegetable oils and fats such as cottonseed oil, soybean oil, canola oil, palm oil, and olive oil, and animal oils and fats such as beef tallow and lard, as well as fatty acids and diglycerides derived therefrom. Refined oils and refined fatty acids separated and refined from these oils and fats may also be used. These oils and fats may be used alone or in combination of two or more. The oils and fats may be liquid or solid at room temperature. If solid, it is preferable to melt them before use to prevent uneven distribution within the oil-containing gel. The amount of the oil and fat to be blended is not particularly limited. For example, the content of the oil and fat in the dispersion is preferably in the range of 1 to 50 wt %, preferably 1 to 40 wt %, more preferably 3 to 30 wt %, and particularly preferably 10 to 30 wt %.

[0014] The oil-containing curdlan dispersion used in the production method of the present invention may contain other ingredients as long as they do not inhibit the gelation of curdlan. For example, such other ingredients may include thickeners, starch, celluloses, various food additives, and colorings, and these may be used alone or in combination of two or more.

[0015] The thickener (also referred to as a gelling agent, stabilizer, thickening stabilizer, or thickening agent) is not particularly limited as long as it is edible, and examples thereof include locust bean gum, κ-carrageenan, ι-carrageenan, λ-carrageenan, carrageenans of other chemical structures, gelatin, low-methoxyl pectin, high-methoxyl pectin, tara gum, agar, low-strength agar, gellan gum, guar gum, xanthan gum, and tamarind gum. These may be used alone or in combination of two or more. The amount of the thickener is not particularly limited, but examples include an amount in the range of 0.05 to 10 wt. % of the total amount of thickener in the dispersion, preferably 0.05 to 5 wt. %, and more preferably 0.05 to 1.5 wt. A preferred embodiment of the present invention is one in which the oil-containing curdlan dispersion contains xanthan gum and / or locust bean gum, and a particularly preferred embodiment is one in which xanthan gum and locust bean gum are contained. When xanthan gum and locust bean gum are used in combination, the ratio of locust bean gum to xanthan gum is 0.5 to 3 parts by weight, assuming that the weight of xanthan gum is 1. A particularly preferred ratio is xanthan gum to locust bean gum in a ratio of 1:1 to 2.5.

[0016] The starch is not particularly limited as long as it is edible, and examples thereof include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, sweet potato starch, and processed starches (including resistant starches) obtained by crosslinking, esterifying, etherifying, oxidizing, pregelatinizing, etc., and one or more of these can be used as the starch. The amount of the starch to be added is not particularly limited, and can be, for example, in the range of 0.5 to 15% by weight in the dispersion.

[0017] Examples of the cellulose include cellulose obtained from plants and microorganisms, and more specifically, powdered cellulose obtained by mechanically or chemically treating wood pulp, fermented cellulose, crystalline cellulose, microcrystalline cellulose, and microfibrous cellulose. One of these can be used alone, or two or more can be used in combination as the cellulose.

[0018] The coloring matter is not particularly limited as long as it is approved as a food additive and matches the desired color. Furthermore, insoluble calcium salts, iron salts, ferric acid salts, magnesium salts, potassium salts, sodium salts, etc., which are used as food additives, can also be used as coloring matter depending on the color of the solid.

[0019] When the oil-containing curdlan composition of the present invention is used as a food product, in addition to the additives exemplified above, optional food ingredients such as vegetables, fruits, seaweed, grain flour, seasonings, spices, etc. may be added to the dispersion liquid as needed, as long as they do not inhibit the gelation of curdlan. These ingredients are not particularly limited as long as they satisfy the appearance, taste, flavor, texture, etc. of the oil-containing curdlan composition, and their state is also not particularly limited, and they may be solid, liquid, semi-solid, or dry.

[0020] The additives and optional components (hereinafter referred to as "additives, etc.") may be mixed with curdlan during the preparation of the dispersion, or may be added and mixed after the preparation of the dispersion. It is not necessary to add all of the additives, etc. at the same time, and the additives and components can be added and mixed sequentially as needed to prepare the dispersion.

[0021] The oil-containing curdlan composition of the present invention can be obtained by degassing the dispersion prepared as described above, if necessary, and heating it to a temperature at which the oil-containing curdlan dispersion forms a low-set gel but not a high-set gel, and stirring simultaneously with heating, intermittently, or both before and after heating. The degassing method for the dispersion is not particularly limited; for example, the dispersion can be filled into a container and degassed using a known degassing device. The heating method for the dispersion is not particularly limited as long as it can heat and stir the dispersion, but examples include boiling, steam heating, and heating the container containing the dispersion in a hot water bath or heating device. The liquid temperature during heating and stirring is preferably 60°C to 80°C, more preferably 60°C to less than 80°C, and even more preferably 60°C to 75°C. The stirring speed and heating / stirring time are not particularly limited, but should be sufficient to uniformly stir the dispersion. For example, the stirring speed is 10 to 3000 rpm, and the heating and stirring time is 1 to 600 minutes, preferably about 3 to 60 minutes. The tools, equipment, and devices used for stirring are not particularly limited, and a kneader, cooking mixer, cooking mixer, and the like that are commonly used in food production may be used.

[0022] The oil-containing curdlan composition obtained using the production method of the present invention is not particularly limited as long as it is obtained using the production method of the present invention, but examples include compositions in which the curdlan content is 0.5 to 10 wt % and the oil content is 1 to 50 wt %. The oil-containing curdlan composition obtained by heating and stirring under the above conditions immediately after heating has high viscosity and moderate fluidity. Alternatively, the solidified oil-containing composition may form multiple particles that do not separate, and may be in a state in which the particles and sol are mixed, or in which some of the particles are in contact and integrated. More preferably, the entire composition is integrated, and even more preferably, the composition has such fluidity that it flows down as a single particle when lifted.

[0023] The oil-containing curdlan composition immediately after heating may itself be used as the oil-containing curdlan composition of the present invention, or, if necessary, the oil-containing curdlan composition cooled after heating may be used as the oil-containing curdlan composition of the present invention.

[0024] When the oil-containing curdlan composition after heating is cooled, the sol-like oil-containing curdlan composition turns into a soft gel that easily softens or crumbles in the mouth. This soft gel-like oil-containing curdlan composition can also be suitably used in cooking and food production.

[0025] The cooling method is not particularly limited, and any method such as room temperature cooling (standing to cool), refrigerated cooling, etc. may be used. When the oil-containing curdlan composition immediately after heating is placed in an appropriately selected container and cooled, it can be formed into a soft gel-like molded product that fits the shape of the container. The container may be appropriately selected depending on the method of using the oil-containing curdlan composition after cooling, and may be of any shape. The cooled oil-containing curdlan composition can be placed in a mincer to be minced, or, since it is in a soft gel state, it can be crushed by hand to be crushed without using any mechanical device.

[0026] The oil-containing curdlan composition of the present invention can be used as is or processed into minced or crushed form depending on the intended use. For example, it can be added to foods that use oils or used as an oil-containing food itself. Examples include mixing it with processed meat foods such as sausages, hamburgers, meatballs, gyoza dumplings, shumai, minced cutlets, croquettes, and meat buns, or using the oil-containing curdlan composition of the present invention as an ingredient in noodle soups such as ramen and other soups with other ingredients, or mixing it with ingredient raw materials. Other examples of foods that use or contain oils or fats include meat or seafood substitutes made without animal protein, such as those using soybean or pea proteins, or other ingredients without protein, dairy substitutes such as cheese and butter sauce, and oils and fats used in pork bone soups, plain hot water, or vegetable emulsified soups that mimic these, as well as oil and fat substitutes for edible lard. The oil-containing curdlan composition of the present invention can also be used in these foods. Furthermore, as a method for adding the oil-containing curdlan composition of the present invention to a food or cooking the food as it is, the food to which the oil-containing curdlan composition has been added or the molded oil-containing curdlan composition can be cooked by a method generally used for cooking foods, such as conventional cooking by heating, retort heating, or cold thawing.

[0027] The amount of the oil-containing curdlan composition used may be adjusted appropriately depending on the type of food and the form of use. There is no need to use a special method for use; for example, the oil-containing curdlan composition may be cooled to form a molded body, then minced in a mincer, and then kneaded into hamburger steak or sausage. The processed meat products and oil-substitute foods produced by the present invention are low in calories, and are superior to conventional oil gels in that they can improve the binding properties of food ingredients, improve yield, and have a good, oil-like texture.

[0028] The present invention will be described in more detail using examples, but the scope of the present invention is not limited to these examples.

[0029] Example 1 Curdlan, xanthan gum, locust bean gum, canola oil, and water were prepared to a total weight of 1500 g in the proportions shown in Table 1. The curdlan used was "Curdlan" manufactured by Mitsubishi Corporation Life Sciences, while the other products were commercially available. Curdlan, xanthan gum, and locust bean gum were added to canola oil for dispersion and stirred to form a colloidal solution in which the curdlan was dispersed. Water was then added and the liquid temperature was raised to 40°C. Canola oil was then added, and the liquid temperature was raised to 50°C, 60°C, 70°C, 80°C, 83°C, or 85°C over 2 to 5 minutes with stirring. The compositions were then sampled at each temperature and allowed to cool to room temperature (25°C) to obtain oil-containing curdlan compositions (hereinafter referred to as oil gels B, C, D, E, F, and G). The composition obtained after raising the liquid temperature to 40°C and adding additional canola oil was designated as oil gel A. The properties of the oil and fat gels A to G immediately after heating (oil floating, lumps) and after cooling were evaluated and are summarized in Table 2. Regarding oil floating, the absence of oil separation from the obtained sample was evaluated on a four-point scale: "absence of oil separation," with "++" indicating no oil separation, and "--" indicating that the oil floated and the curdlan and fat were not homogeneously mixed. Furthermore, the absence of lumps in the oil-containing curdlan composition, where curdlan appears to have solidified locally, was evaluated on a four-point scale: "absence of lumps," with "++" indicating no lumps and "--" indicating lumps. Furthermore, the ease of crushing by hand was evaluated on a four-point scale: "ease of crushing by hand," with "++" indicating easy to crush and "--" indicating hard to crush by hand. Samples that were not suitable for evaluation and could not be evaluated were marked as N / A.

[0030]

[0031]

[0032] The oil-containing curdlan compositions (oil gels D and E) obtained in Example 1 were prepared into (1) a cold-thawed product and (2) a retort-heated product at 121°C for 10 minutes, and subjected to sensory evaluation by three experienced panelists.

[0033] The above (1) cold-thawed products, oil and fat gels D and E heated at temperatures in the range of 70°C and 80°C, easily collapsed in the mouth, were close to a paste, and had a good melt-in-the-mouth texture. The retort products, (2) oil and fat gels D and E heated at temperatures in the range of 70°C and 80°C, also had a strong rough texture, a pronounced graininess, and a good melt-in-the-mouth texture.

[0034] Example 2 Curdlan, xanthan gum, locust bean gum, canola oil, water, and an emulsifier, if necessary, were prepared to a total weight of 300 g in the blending ratios shown in Table 3. Heating was performed in the same manner as in Example 1 to prepare an oil-containing curdlan composition. The curdlan used was a fine powder type "Curdlan NS" manufactured by Mitsubishi Corporation Life Sciences, while the other curdlan products were commercially available. The gel obtained at around 75°C was evaluated in the same manner as in Example 1. A small amount of the canola oil used for dispersion was selected from the blending amounts of canola oil listed in Table 3. The absence of oil separation, absence of lumps, and ease of crushing by hand were also evaluated in the same manner as in Example 1. After cooling, all of the oil-containing curdlan compositions were softer and smoother gels than conventional oil-containing curdlan. Detailed evaluation results are shown in Table 3.

[0035]

[0036] Example 3 A hamburger-like food product (Example 3) was prepared by adding an oil-containing curdlan composition as an oil substitute according to the formulation shown in Table 4. Plant-based minced meat (low-fat product) made primarily from peas was weighed, and the oil and fat gel D obtained in Example 1 was added and mixed twice for 1 minute using a tabletop mixer. The mixed minced meat was molded into hamburger shapes (150 g per piece). The molded product was baked on a hot plate at 180-200°C for 4 minutes, then turned over and baked for just under 3 minutes to achieve a core temperature of 76°C. The hamburger-like food product was then covered with aluminum foil and kept warm for 5 minutes before undergoing a sensory evaluation by three experienced panelists. A control product was prepared by using canola oil instead of oil and fat gel D, and a comparative example 6 was prepared by using high-set gelled oil and fat gel H (Comparative Example 5) obtained by the preparation method described below instead of oil and fat gel D. The sensory evaluation results and yield results are shown in Table 5. The yield is expressed as the average weight ratio (n=7) of the sample hamburger-like food product after baking, with the weight before baking being 100%. The higher the figure, the less water and oil leaked during baking, and the better the yield.

[0037] Comparative Example 5: 75.5 parts by mass of water, 3.0 parts by mass of powdered curdlan, 0.6 parts by mass of tripotassium phosphate (anhydrous), and 0.1 parts by mass of deacylated gellan gum were added and stirred for 2 minutes using a tabletop mixer to alkaline-disperse the curdlan. A 50% by mass aqueous solution of fermented lactic acid was then added to adjust the pH to 6.4 and neutralize the mixture to obtain a uniform aqueous dispersion of curdlan. While adding 20.0 parts by mass of canola oil dropwise to the dispersion at room temperature, the mixture was emulsified using a homogenizer. The resulting emulsion was degassed under reduced pressure, packed into a casing tube, and steamed at 95°C for 40 minutes to obtain an oil / fat gel H.

[0038]

[0039]

[0040] ​The oil-containing curdlan composition of the present invention is easily crushed in the mouth and has a chewy texture with a pronounced graininess and a smooth melt-in-the-mouth texture like the fatty parts of meat. The oil-containing curdlan composition of the present invention, which has such novel physical properties, is expected to contribute more to the improvement of the texture of oils and fats in foods than conventional oil-containing gels, and to contribute to reducing the amount of oil and fat in foods.

Claims

1. A method for producing an oil-containing curdlan composition, comprising the step of heating and stirring an oil-containing curdlan dispersion at a temperature equal to or higher than the temperature at which the dispersion forms a low-set gel and lower than the temperature at which the dispersion forms a high-set gel.

2. The method according to claim 1, wherein the temperature to which the dispersion is heated is 60°C to 80°C.

3. The method of claim 1, wherein the dispersion further contains xanthan gum and / or locust bean gum.

4. The method according to claim 1, wherein the oil-containing curdlan dispersion has a curdlan content of 0.5 to 10% by weight and an oil content of 1 to 50% by weight.

5. An oil-containing curdlan composition obtained by the method according to claim 1.

6. A method for using an oil-containing curdlan composition obtained by the method according to claim 1, which comprises molding the oil-containing curdlan composition into any one of meat and seafood substitute foods, dairy product substitute foods, and oil-containing curdlan compositions.

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