JP2010063380A - Pot dish containing gel-like material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pot dish containing a gel-like material, enabling efficient intake of hyaluronic acid and/or its salt. <P>SOLUTION: The pot dish containing a gel-like material is obtained by addition of a gel-like material comprising at least one selected from agar, gelatin, gellan gum and carrageenan, hyaluronic acid and/or its salt. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention relates to a gel-like material-containing hot pot dish that can efficiently consume hyaluronic acid and / or a salt thereof.

Hot pot dishes such as casserole are foods boiled in dashi made by mixing ingredients such as livestock meat, seafood, vegetables, mushrooms, etc. with animal and plant extracts such as skipjack, kombu, etc., and are widely eaten by children and adults. ing.

On the other hand, hyaluronic acid and / or a salt thereof refers to a polysaccharide having one or more repeating structural units composed of disaccharides of glucuronic acid and N-acetylglucosamine. In addition, by ingesting hyaluronic acid, it has been recognized that the effect of improving the moisture retention, elasticity, and flexibility of the skin is compensated by compensating for the decrease in the hyaluronic acid content inherent in the living body (for example, JP 2000- No. 095660), development of a food that allows daily intake of hyaluronic acid and / or a salt thereof is desired.

Under such circumstances, the present inventor believes that if a hot pot dish using hyaluronic acid and / or a salt thereof is obtained, the hot pot dish obtained will have physiological functions and become more useful as a commercial value. I tried this. However, simply adding an aqueous solution of hyaluronic acid and / or a salt thereof to a conventional hot pot dish, the hyaluronic acid and / or the salt thereof is dispersed in dashi, so that the hyaluronic acid and / or the salt thereof cannot be ingested efficiently. There was a problem.

JP 2000-095660 A

Therefore, an object of the present invention is to provide a gel-form blended pan dish that can efficiently ingest hyaluronic acid and / or a salt thereof.

As a result of earnest research to achieve the above-mentioned object, the present inventor made a gel-like product comprising at least one selected from agar, gelatin, gellan gum and carrageenan and hyaluronic acid and / or a salt thereof in a pot dish. If blended, surprisingly, hyaluronic acid and / or its salt will not disperse in dashi, and when the ingredient is taken, the ingredient and the gel are entangled so that hyaluronic acid and / or its salt is efficient. The present invention was completed by finding that a gel-like blended pot dish that can be ingested well is obtained.

That is, the present invention
(1) A gel-like material-containing pan dish comprising a gel-like material comprising at least one selected from agar, gelatin, gellan gum and carrageenan, and hyaluronic acid and / or a salt thereof,
(2) Gel-like product in which the total amount of agar, gelatin, gellan gum and carrageenan is 0.5 to 3% and the amount of hyaluronic acid and / or salt thereof is 0.001 to 0.5% (1) The gel-like material combination pot dish of description,
(3) 3 to 60% of the gel-like material is blended with respect to dashi, (1) and (2) the gel-like material blending pan dish,
It is.

According to the present invention, it is possible to provide a gel-like material combination pot dish that can efficiently ingest hyaluronic acid and / or a salt thereof, and thus further expansion of demand in the gel-like substance combination pot dish market is expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

The gel-like product of the gel-like product-mixed pan dish of the present invention is prepared by blending at least one selected from agar, gelatin, gellan gum, and carrageenan, and hyaluronic acid and / or a salt thereof. The salt does not disperse in the dashi, and the ingredients and the gel-like material are entangled when the ingredients are taken, so that a gel-like material-containing pot dish that can efficiently ingest hyaluronic acid and / or its salt is obtained.

The mechanism of the effect of the present invention is not clear, but is considered as follows. By mixing at least one selected from agar, gelatin, gellan gum, and carrageenan and a gel-like product comprising hyaluronic acid and / or a salt thereof, the hyaluronic acid and / or the salt is dispersed in dashi. In addition, the gel-like material dissolves moderately due to the heat of the ingredients, and the ingredients and the gel-like substances are intertwined when taking the ingredients, so that hyaluronic acid and / or its salt can be ingested efficiently. it can.

The agar used for the gel-like material of the gel-like material-containing pan dish of the present invention is not particularly limited as long as it is normally used as a food material, and generally contains agarose and agaropectin obtained by extraction from red algae. Any polysaccharide may be used as long as it is a polysaccharide.

The gelatin used in the gel-like product of the gel-like product-containing pan dish of the present invention is not particularly limited as long as it is usually used as a food material. For example, alkali-treated gelatin, acid-treated gelatin, etc. There are various types depending on the origin of the raw material, and any of them may be used.

The gellan gum used for the above-mentioned gel-like product of the gel-like product-containing pan dish of the present invention is not particularly limited as long as it is normally used as a food material. For example, 1 residue of glyceryl group at the C-2 position of glucose Can be used, and there is a native gellan gum in which an average ½ residue of an acetyl group is bonded to the C-6 position, and a deacylated gellan gum purified by deacetylation of this. Absent.

The carrageenan used for the gel-like product of the gel-like product-containing pan dish of the present invention is not particularly limited as long as it is usually used as a food material, and is generally a galactan having a sulfate group obtained by extraction from red algae. There are three types of κ, λ, and ι, but any one of these or a mixture of two or more types may be used.

The total blending amount of agar, gelatin, gellan gum and carrageenan used in the gel-like material of the gel-like material-containing pan dish of the present invention is not particularly limited, but is preferably 0.5 to 3% with respect to the gel-like material. 3% is more preferable. When the total blending amount of agar, gelatin, gellan gum and carrageenan is less than the above range, the gel-like product is easily dispersed in the dashi. Absent.

Hyaluronic acid refers to a polysaccharide having one or more repeating structural units composed of disaccharides of glucuronic acid and N-acetylglucosamine. The raw material hyaluronic acid and / or salt thereof used in the present invention is not particularly limited. For example, living tissues such as chicken crown, umbilical cord, eyeball, skin, cartilage, or hyaluronic acid-producing microorganisms such as Streptococcus are cultured. The culture broth obtained in this way is used as a raw material, and is obtained by extraction (further purified as necessary).

The hyaluronic acid and / or salt thereof used in the gel-like product of the gel-like product-containing pan dish of the present invention is not particularly limited, and either the crude extract or the purified product may be used. The purity of the product, specifically hyaluronic acid and / or its salt is preferably 90% or more. When the purity is less than 90%, hyaluronic acid and / or a salt thereof may be colored during storage, which may impair the appearance of the gel-like material-containing pan dish of the present invention.

Although the compounding quantity of the hyaluronic acid and / or its salt used for the said gel-like thing of the gel-like substance mixing pan dish of this invention is not specifically limited, 0.001-0.5% is preferable with respect to a gel-like thing, 0 0.005 to 0.2% is more preferable. If the blending amount of hyaluronic acid and / or a salt thereof is less than the above range, the gel-like product is easily dispersed in dashi, and if it is more than the above range, the flavor of hyaluronic acid and / or a salt thereof is not preferable.

The blending ratio of the gel-like material used in the gel-like material blending pan dish of the present invention is not particularly limited, but is preferably 3% to 60%, more preferably 5% to 50% with respect to dashi. . When the blending ratio of the gel-like product with respect to dashi is less than the above range, the physiological function effect of hyaluronic acid and / or its salt is difficult to appear, and when it exceeds the above range, the flavor of hyaluronic acid and / or its salt becomes strong. Absent.

The gel-like product of the gel-like product-containing pan dish of the present invention has the effects of the present invention in addition to at least one selected from agar, gelatin, gellan gum and carrageenan as essential ingredients, and hyaluronic acid and / or a salt thereof. Can be appropriately selected and blended within a range that does not impair. Specifically, for example, xanthan gum, tamarind seed gum, guar gum, gum arabic, silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, sweet potato starch, waxy corn starch, glutinous rice starch, etc. , Moist heat-treated starch, modified starch, koji, pectin, pullulan, mannan, galactomannan, chitin, chitosan, dextrin and other gelling agents, glucose, sucrose, lactose, maltose, oligosaccharide, glucose fructose fructose sugar, syrup, honey Sugars such as sucralose, stevia, aspartame, acesulfame potassium, xylitol, trehalose, palatinose, etc., sorbitol, maltitol, lactitol, erythritol, oligosaccharide alcohol, branched oligosaccharide alcohol, dextrin alcohol Sugar alcohols such as cole, dietary fibers such as indigestible dextrin, crystalline cellulose, apple fiber, beauty raw materials such as ceramide, isoflavone, coenzyme Q10, collagen, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, Emulsifiers such as lecithin, lysolecithin, octenyl succinated starch, salt, soy sauce, miso, mayonnaise, ketchup, sauce, extracts from animals and plants, amino acids, seasonings such as sodium glutamate, various peptides, citric acid, tartaric acid, succinic acid, apple Organic acid salts such as acid, acetic acid and lactic acid, vitamins A, vitamin B group, vitamins C, vitamin D, vitamins such as niacin, minerals such as calcium, sodium, potassium and magnesium or salts thereof, ascorbic acid, bi Antioxidants such as amine E, spices, grapefruit flavor, orange flavor, apple flavor, fragrance such as lemon flavor, dye and the like.

In the present invention, a pan dish is a dashi made by appropriately blending various seasonings such as bonito, kombu and other animal and plant extracts, vinegar, ponzu, mirin, salt, sugar, soy sauce, miso, miso, and nucleic acid umami seasoning. Chicken, pork, beef and other livestock, tuna, marlin, shrimp, octopus, squid, scallops and other seafood, Chinese cabbage, carrots, radish and other vegetables, matsutake, shiitake mushrooms, shimeji mushrooms, mushrooms and other ingredients Is appropriately selected, and after adding this to a size that is easy to eat, it is boiled. Specifically, for example, a hot pot, a bank pan, oden, sukiyaki and the like can be mentioned.

In addition to what was mentioned above, it can select and mix | blend suitably with the gel-like material mixing | blending pot dish of this invention in the range which does not impair the effect of this invention. Specifically, for example, acid materials such as citric acid, tartaric acid, succinic acid, malic acid, citrus fruit juice, spices, antioxidants such as ascorbic acid, vitamin E, pigments, chicken eggs such as chicken, salmon, duck, Examples include herbs such as garlic, ginger, plum, bonito, olives and basil, chili, ginger, sesame seeds, paste, green curd, green onion, yuzu, and other ingredients.

The method for producing a gel-like material-containing pan dish of the present invention is a method in which a gel-like material comprising at least one selected from agar, gelatin, gellan gum and carrageenan and hyaluronic acid and / or a salt thereof used in the present invention is used in a conventional manner. What is necessary is just to mix | blend with the cooked pot food in general, for example, it can manufacture as follows. First, as for the gel-like material, at least one selected from agar, gelatin, gellan gum and carrageenan, hyaluronic acid and / or its salt, acid agent such as citric acid, granulated sugar, palatinose and fresh water are put in a mixer and the product temperature is 80 ° C. After stirring with heating, the gelling agent was thickened by cooling to a product temperature of 5 ° C. On the other hand, hot pot dishes are cooked in a pot with a kumbu-dashi stock in advance, cut into chicken, shrimp, scallops, Chinese cabbage, carrots and shiitake mushrooms in a size that is easy to eat and then simmered. A soup pan was made. The gel-like material-mixed pot dish of the present invention can be obtained by blending the above-mentioned gel-like material into the pot dish thus produced.

Below, the pot cooking of this invention is explained in full detail based on an Example and a test example. Note that the present invention is not limited to this.

[Example 1]
The gel-like material is agar 0.7%, carrageenan 0.3%, gellan gum 0.3%, hyaluronic acid and / or its salt (average molecular weight 100,000 to 500,000) 0.05%, citric acid (crystal) 0 0.1%, granulated sugar 5%, palatinose 5%, and fresh water 88.55% were placed in a mixer, heated and mixed and stirred at a product temperature of 80 ° C., and then 150 g each was filled into a 150 g spout pouch. After filling, the gelling agent was thickened by cooling to a product temperature of 5 ° C. to produce a gel-like product. In addition, add 1000ml of soup stock to the pot in advance, and then add 160g of chicken, 4 shrimps, 4 scallops, 120g of Chinese cabbage, 150g of carrot and 6 shiitake mushrooms to make them easy to eat. A pan is made by boiling these. Next, the gel-like material combination pot dish of this invention was manufactured by mix | blending the gel-like material 100g with the soup pan manufactured in this way.

[Example 2]
According to the method of Example 1, the gel-like product was prepared by adding 0.7% agar, 0.3% carrageenan, 0.3% gellan gum to 2.0% gelatin, hyaluronic acid and / or a salt thereof (average molecular weight 100,000). ~ 500,000) 0.05% of hyaluronic acid and / or a salt thereof (average molecular weight of 1,200,000 to 1,600,000) was replaced with 0.005% to produce a gel-like material. The gel-like material-containing pan dish of the invention was made.

Example 3
Example 1 except that agar was prepared by replacing agar 0.7%, carrageenan 0.3% and gellan gum 0.3% with agar 0.3%, xanthan gum 0.5% and guar gum 0.5%. According to the method of the above, a gel-like material combination pot dish of the present invention was prepared.

Example 4
The gel-like composition of the present invention was blended according to the method of Example 1 except that 0.7% agar, 0.3% carrageenan and 0.3% gellan gum were replaced with 3.5% gelatin to produce a gel-like product. Made a hot pot dish.

[Comparative Example 1]
A gel-like material blending pan dish is produced according to the method of Example 1 except that 0.05% of hyaluronic acid and / or its salt (average molecular weight 100,000 to 500,000) is replaced with fresh water to produce a gel-like material. did.

[Comparative Example 2]
A gel-like mixture cooking pot according to the method of Example 1 except that 0.7% agar, 0.3% carrageenan and 0.3% gellan gum were replaced with 1.3% xanthan gum to produce a gel-like product. Made.

[Test Example 1]
In order to investigate the influence of the blending amount of at least one of agar, gelatin and carrageenan and hyaluronic acid and / or a salt thereof on the effects of the present invention, the blending was changed as shown in Table 1, and Examples 1-4 and The gel-like material combination pot dishes of Comparative Examples 1 and 2 were prepared. Using the 6 kinds of gel-like material cooking pot dishes obtained in this way, 4 well-trained panelists evaluated the degree of dispersion for dashi and the degree of entanglement between ingredients and gel-like materials, respectively, according to the following evaluation criteria. It was evaluated with. The overall evaluation is ◎ for both the evaluation of the degree of dispersion and the evaluation of the degree of entanglement between the ingredients and the gel-like material, and the evaluation of the degree of dispersion or the degree of entanglement between the ingredients and the gel-like substance. K is for C evaluation and X for others.

Evaluation symbol in the table <Evaluation of degree of dispersion against dashi>
A: A gel-like substance is not dispersed with respect to dashi, which is very preferable.
B: The gel-like material is slightly dispersed with respect to dashi, but there is no problem.
C: A gel-like material is dispersed with respect to dashi, which is not preferable.

<Evaluation of the degree of entanglement between ingredients and gel-like material>
A: The ingredients and the gel are sufficiently entangled, which is very preferable.
B: Although the degree of entanglement between the ingredients and the gel is weak, there is no problem.
C: The ingredients and the gel-like material are not entangled, which is not preferable.

From the results of Examples 1 to 4, by blending a gel-like product comprising at least one selected from agar, gelatin, gellan gum and carrageenan and hyaluronic acid and / or a salt thereof, a gel-like product to dashi It is difficult to disperse, and it can be understood that hyaluronic acid and / or a salt thereof can be efficiently ingested when the ingredient and the gel-like substance are intertwined when taking the ingredient. Moreover, it can be understood that hyaluronic acid and / or a salt thereof can be ingested more efficiently when the total amount of agar, gelatin, gellan gum and carrageenan is 0.5 to 3% based on the gel-like material (Example 1, 2). On the other hand, when agar, gelatin, gellan gum and carrageenan are not blended, or when hyaluronic acid and / or its salt is not blended, the gel is dispersed in dashi, and the ingredients and gel are entangled. It was not preferable (Comparative Examples 1 and 2).

As mentioned above, by blending at least one selected from agar, gelatin, gellan gum and carrageenan and a gel-like product composed of hyaluronic acid and / or a salt thereof from the results of Examples 1 to 4 and Comparative Examples 1 and 2. It can be said that a gel-like material-containing pot dish that can efficiently ingest hyaluronic acid and / or a salt thereof could be produced.

Claims (3)

A gel-like material-containing pan dish comprising a gel-like material comprising at least one selected from agar, gelatin, gellan gum and carrageenan and hyaluronic acid and / or a salt thereof. A gel-like product in which the total blending amount of agar, gelatin, gellan gum and carrageenan is 0.5 to 3% and the blending amount of hyaluronic acid and / or a salt thereof is 0.001 to 0.5% is blended. The gel-like material combination pot dish according to claim 1. The gel-like material-containing pan dish according to claim 1 or 2, wherein 3 to 60% of the gel-like material is added to dashi.