JP2018161123A - How to keep the gloss of food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for easily maintaining the luster of a food in order to enhance the aesthetic appearance of the food and without significantly affecting the original flavor and texture of the food. SOLUTION: A method of containing welan gum in a food to maintain the luster of the food. .. [Selection diagram] None

Description

  The present invention relates to a method for maintaining the gloss of food. The present invention also relates to a glazing retention agent for food and a food containing the same.

  Conventionally, in order to enhance the aesthetics of food, it has been studied to maintain the gloss of the food surface. For example, it contains a seasoning liquid for boiled food containing pullulan, gelling agent and sugar (Patent Document 1), a seasoning composition containing thickener, starch and trehalose (Patent Document 2), and a starch derived from tapioca. Examples include ritual / glossy agents (Patent Document 3), fermented seasonings, oligosaccharides and starches, and the like.

JP 2003-185 A JP 2002-209547 A JP 2011-188748 A JP 2001-258520 A

  However, since the composition used for maintaining the shine of food as described above contains a taste component, it may adversely affect the original flavor of the target food, or may be used conventionally such as xanthan gum. The polysaccharides that have been used have a problem that, depending on the type of the polysaccharide, an unnatural texture is caused in the target food. In addition, since a plurality of materials are used in combination, there is a problem that it takes time for a person who produces food.

  The present invention was developed in view of such circumstances, and an object of the present invention is to provide a method for easily maintaining the gloss of food without greatly affecting the original flavor and texture of food. To do.

  As a result of earnest research, the present inventors have found that by adding welan gum to the food, it is possible to easily maintain the gloss of the food without greatly affecting the original flavor and texture of the food. The invention has been completed.

The present invention relates to a method for retaining the gloss of food, and a glazing retention agent for food, characterized by using welan gum. Detailed aspects are as follows.
Item 1. A method for retaining the shine of food, which comprises adding welan gum to the food.
Item 2. A glazing retention agent for foods containing welan gum.
Item 3. Item 15. A food containing the glazing retention agent for food according to Item 2.

  ADVANTAGE OF THE INVENTION According to this invention, the glossiness of a foodstuff can be easily hold | maintained, without having a big influence on the original flavor and food texture which a foodstuff has.

(1) Method for retaining the gloss of food The method for retaining the gloss of food according to the present invention is characterized in that welan gum is contained in the food.

  The welan gum used in the present invention is mainly composed of a polysaccharide obtained from a culture solution of Sphingomonas sp. For convenience, commercially available products that are generally available can be used, and specific examples include “Bistop [registered trademark] W” by San-Ei Gen FFI Co., Ltd.

  In the present invention, the amount of welan gum contained in the food is preferably 0.01 to 1% by mass, more preferably 0.05 to 0.5% by mass. By setting the welan gum content in the food to 0.01% by mass or more, it is possible to further enhance the effect of retaining the gloss of the food, and by setting it to 1% by mass or less, an excessive increase in the viscosity of the food is suppressed. The food can be prepared with good workability.

  In the present invention, the method of adding welan gum to the food is not particularly limited as long as it is finally a method in which welan gum is contained in the food, and examples thereof include a method of adding welan gum in the food manufacturing process.

  In the present invention, the food to be welan gum-containing is not particularly limited as long as it is a food that is required to retain shine. For example, boiled seaweed, tuna mayonnaise (rice ball ingredients, sandwich ingredients), egg spread (sandwich ingredients), stir-fried vegetables, salted squid, kimchi, egg salad, macaroni salad and coleslaw salad; anse, custard Sweets such as cream, jam and fruit preparation; soups such as consomme soup, potage soup, cream soup, Chinese soup and ramen soup; curry sauce, stew sauce, demiglace sauce, hayashi sauce, white sauce, cream sauce and pasta sauce Liquid foods (for example, meat sauce); Dressings such as separate type dressings, emulsification type dressings and non-oil dressings; Seasonings such as soy sauce, chili sauce and dressing type seasonings; -Sauces such as sauce, oyster sauce, tonkatsu sauce, fried noodle sauce and favorite sauce; sauces such as sauce for grilled meat, dumpling sauce, sauce for grilled chicken and sauce for sauces; processed tomato products such as ketchup and pizza sauce It is done.

According to the present invention, it is possible not only to prepare foods that retain shine, but also to prepare foods that exhibit all or part of the effects shown in (a) to (f) below.
(A) By allowing the food to contain welan gum, water separation from the food can be suppressed.
Moreover, the yield of the said foodstuff can be improved through suppression of water separation. Moreover, it can suppress that a food texture changes through suppression of water separation. For example, in side dishes such as stir-fried vegetables and vegetable salads, the crisp texture inherent in vegetables can be maintained for a long time by inhibiting water separation from the vegetables. In prepared foods prepared by cooking meat, the drip from the meat is suppressed, thereby improving the phenomenon that the texture of the meat becomes stiff and rough. Moreover, generation | occurrence | production of the lye at the time of cooking is suppressed.
Furthermore, it can suppress that the food texture of the other foodstuffs adjacent to the said foodstuff changes through suppression of water separation. For example, in pasta and the like, softening of the pasta noodles due to absorption of water separated from the pasta sauce by the pasta noodles is suppressed, and the original texture of pasta noodles can be maintained for a long time.
(B) The ease of entanglement between the noodles and the liquid food can be improved by adding welan gum to the liquid food mixed with the noodles.
(C) Adhesion with other foods can be improved by adding welan gum to foods.
(D) The shape retention of the food can be improved by adding welan gum to the food.
(E) By adding welan gum to food, the food can be melted in the mouth and the body feeling can be improved.
(F) By including welan gum in the food, the above-described effects can be obtained without causing a slimy texture or stringing.

(2) Food shine retention agent The food shine improvement agent of the present invention is characterized by containing welan gum in food.
The description of said (1) can be used for the welan gum used in this invention.

  The glazing retention agent for foods of the present invention can contain components other than welan gum within a range not impeding the effects of the present invention. Examples include edible metal salts, emulsifiers, excipients, organic acids, colorants, amino acids, vitamins, antioxidants, preservatives, antibacterial agents, bacteriostatic agents, sweeteners, polysaccharides, and flavors.

  The dosage form of the glazing retention agent for food of the present invention is not particularly limited, and examples thereof include solid forms (for example, powder form, granule form and tablet form), liquid forms and paste forms.

  The method of incorporating the glazing retention agent for food of the present invention into food is not particularly limited as long as welan gum is finally contained in the food, and for example, the glazing retention agent for food of the present invention is added in the food production process. The method of doing is mentioned.

  The amount of the glazing retention agent for food of the present invention to be contained in food is not particularly limited, and the glazing retention agent for food of the present invention is added to food so that the content of welan gum in the food falls within the range of (1) above. It can be included.

  The description of said (1) can be used for the foodstuff used as the object which contains the glazing retention agent for foodstuffs of this invention. Moreover, the description of said (1) can be used for the effect acquired by making the foodstuff contain the shine luster retention agent for foodstuffs of this invention.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” mean “parts by mass” and “% by mass”, respectively. In the text, “*” indicates that the product is manufactured by San-Ei Gen F.F., Ltd., and “*” indicates that it is a registered trademark of San-Ei Gen F.F.

Example 1 Preparation of meat sauce A meat sauce was prepared according to the following procedure with the formulation shown in Table 1.
1) Sugar, processed starch and welan gum were added to water and stirred at 85 ° C. for 10 minutes.
2) The remaining raw materials were added and stirred for another 5 minutes.
3) A heat-resistant bag was filled and sterilized by retort at 121 ° C. for 20 minutes.
4) Cooled to room temperature.

Each evaluation was performed about the prepared meat sauce. Specifically, the viscosity (mPa · s) of the meat sauce one minute after the measurement start button of the viscometer was pressed using a B-type rotational viscometer under the conditions of 60 rpm and 10 ° C.
Moreover, after adding 2g of salad oil to 100g of pasta noodles boiled, 50g of meat sauce was applied from the top, and the state of shine after storage at 5 ° C for 24 hours was evaluated. Thereafter, the mixture was heated at 500 W for 1 minute, and the meat sauce and pasta noodles were mixed to check the entanglement. The texture and flavor were also evaluated.
The results are shown in Table 1.

Processed starch 1: hydroxypropylated phosphate cross-linked starch

In Comparative Example 1, the shine of the meat sauce immediately after preparation was remarkably lost, and the aesthetic appearance was impaired. On the other hand, in Example 1, the shine of the meat sauce immediately after preparation was maintained, and the beauty was excellent.
In Comparative Example 1, the spread of meat sauce on pasta noodles was poor, and it was difficult to entangle the meat sauce and pasta noodles. On the other hand, in Example 1, the spread of the meat sauce to the pasta noodles was good, and the meat sauce and the pasta noodles could be easily entangled.
In Comparative Example 1, almost no stiffness remained in the pasta noodles and it was soft. On the other hand, in Example 1, the firmness of pasta noodles was retained, and the texture was sufficient.
In Example 1, the pasta sauce strongly felt the taste of tomato and meat and the salty taste.

Experimental Example 2 Preparation of Koshian Kojian was prepared according to the following procedure with the formulation shown in Table 2.
1) Water was added to kojian and mixed until it was evenly mixed.
2) The remaining raw materials were added and mixed.

  Each evaluation was performed about the prepared kojian. Specifically, the prepared kojian was allowed to stand at room temperature for 3 hours, and then its shine and texture were evaluated. In addition, a circle of φ48 mm was drawn at the center of the filter paper, and 20 g of the prepared kojian was placed in the circle, and it was uniformly stretched, and the state of water separation after standing at room temperature for 3 hours was confirmed. The state of water separation was evaluated by measuring the water separation area (mm2) with a planimeter. The results are shown in Table 2.

Processed starch 2: pregelatinized hydroxypropylated phosphate cross-linked starch

In Comparative Example 2, the gloss of the kojian just after preparation was remarkably lost, and the aesthetic appearance was impaired. On the other hand, Example 2 was excellent in aesthetics because the gloss of the kojian just after preparation was maintained.
In Comparative Example 2, the texture of the kojian was rough and the smoothness was low. On the other hand, Example 2 was smooth with no texture.
Further, in Example 2, water separation was significantly suppressed as compared with Comparative Example 2.

Experimental Example 3 Preparation of stir-fried bean sprouts Seasoning for bean sprout was prepared according to the formulation shown in Table 3. Moreover, the seasoning for bean sprout and the bean sprout were mixed, and the bean sprout was prepared. The procedure is as follows.
1) Sugar, processed starch and welan gum were added to water and stirred at 85 ° C. for 10 minutes.
2) The remaining raw materials were added and stirred for another 5 minutes.
3) After heating to 85 ° C., the heat-resistant container was filled with a hot pack.
4) Cooled to room temperature.
5) The bean sprouts seasoning 4) was mixed at a mass ratio of 8: 2.
6) Fry for 2 minutes on medium heat.
7) It moved to the container and took rough heat.
8) Stored at 5 ° C.

  Each evaluation was performed about the prepared bean sprouts. In detail, the state of shine and texture of fried bean sprouts stored overnight at 5 ° C. were evaluated. Moreover, the bean sprouts stored overnight at 5 ° C. were placed on a bat inclined at an angle of 10 °, left to stand for 30 minutes, and the weight of water separated was measured. The percentage of the weight of the separated water relative to the total weight of the stir-fried vegetables immediately after preparation was taken as the amount of water separation (%), and the state of water separation was evaluated. The results are shown in Table 3.

In Comparative Examples 3-1 and 3-2, the shine luster of the bean sprouts immediately after preparation was lost, and the aesthetic appearance was impaired. On the other hand, in Example 3, the shine luster of fried bean sprouts immediately after preparation was maintained, and the aesthetic appearance was excellent.
In Comparative Examples 3-1 and 3-2, the original crunchy texture was spoiled. On the other hand, in Example 3, the original crunchy texture was maintained.
Further, in Example 3, water separation was significantly suppressed as compared with Comparative Examples 3-1 and 3-2.

Experimental Example 4 Preparation of stir-fried bean sprouts According to the formulation shown in Table 4, commercially available powdered seasoning for bean sprout and welan gum were mixed and powdered with bean sprouts according to the following procedure.
1) A powdery seasoning for frying bean sprouts and welan gum were mixed.
2) The seasoning composition of 1) was mixed with 100 g of bean sprout.
3) Fry for 2 minutes on medium heat.
4) It moved to the container and took rough heat.
5) Stored at 5 ° C.

Each evaluation was performed about the prepared bean sprouts. In detail, the state of shine and texture of fried bean sprouts stored overnight at 5 ° C. were evaluated. Moreover, the bean sprouts stored overnight at 5 ° C. were placed on a bat inclined at an angle of 10 °, left to stand for 30 minutes, and the weight of water separated was measured. The percentage of the weight of the separated water relative to the total weight of the stir-fried vegetables immediately after the adjustment was regarded as the water separation amount (%), and the state of water separation was evaluated. Furthermore, the heating yield (%) of bean sprouts was evaluated by the following formula.
Heating yield (%) = massage of bean sprouts after frying (g) / total mass of bean sprouts and seasoning composition before frying (g) × 100
The results are shown in Table 4.

In Comparative Example 4, the shine of the bean sprouts immediately after preparation was significantly lost, and the aesthetic appearance was impaired. On the other hand, in Example 4, the shine luster of fried bean sprouts immediately after preparation was maintained, and the aesthetic appearance was excellent.
In Comparative Example 4, the original crunchy texture was spoiled. On the other hand, in Example 4, the original crunchy texture was maintained.
Further, in Example 4, water separation was significantly suppressed as compared with Comparative Example 4, and the heating yield was improved.

Experimental Example 5 Preparation of Squid Salted Squid With the formulation listed in Table 5, squid salted salt was prepared according to the following procedure.
1) All the other raw materials were added to the cuttlefish and stirred for 10 minutes.
2) The cut squid and 1) were mixed at a mass ratio of 2: 1.

  Each evaluation was performed about the prepared salted squid. Specifically, the squid salt was stored at 5 ° C. for 1 week, and the shine and texture were evaluated. In addition, the shape retention was evaluated by visually confirming the angled state of the seasoning liquid portion when the salted squid was lifted after storage for 1 week at 5 ° C. The better the angle, the better the shape retention. The results are shown in Table 5.

In Comparative Example 5, the lustrous luster of the squid immediately after preparation was remarkably lost, and the aesthetic appearance was impaired. On the other hand, Examples 5-1 and 5-2 were excellent in aesthetics because the salty shine of squid just after preparation was maintained.
In Comparative Example 5, the squid salty texture had a slimy texture, and the rear cut was bad. On the other hand, in Examples 5-1 and 5-2, the texture of salted squid was smooth, and the finish was good.
In addition, in Examples 5-1 and 5-2, the cornering of the seasoning liquid portion when the squid was lifted was sharper than Comparative Example 5, and the shape retention was good.

Experimental Example 6 Preparation of Macaroni Salad Macaroni Salad was prepared according to the following procedure with the formulation shown in Table 6.
1) Mayonnaise, xanthan gum, welan gum and art fresh * No. 101 * was added and stirred for 10 minutes.
2) Boiled macaroni from which rough heat was removed and 1) were mixed at a mass ratio of 8: 2.

  Each evaluation was performed about the prepared macaroni salad. Specifically, after the macaroni salad was stored at 5 ° C. overnight, the shine and texture were evaluated. The results are shown in Table 6.

In Comparative Example 6-1, the mayonnaise had a body feeling and a good finish, but the shine was significantly lost and the aesthetics were impaired. In Comparative Example 6-2, the texture of mayonnaise was heavy, the back cut was bad, and the gloss was lost, and the aesthetic appearance was impaired.
On the other hand, in Example 6, the texture of mayonnaise had a body feeling, the back cut was good, and the gloss was maintained, and the aesthetic appearance was excellent.

Experimental Example 7 Preparation of Coleslaw Salad Coleslaw salad was prepared according to the following procedure with the formulation shown in Table 7.
1) Fructose glucose liquid sugar, sugar, xanthan gum and welan gum were added to water and stirred for 10 minutes.
2) Lemon juice, salt, brewed vinegar, egg yolk, sodium glutamate and flavor were added and stirred for another 5 minutes.
3) While stirring with a homomixer, salad oil was gradually added and stirred at 9000 rpm for 10 minutes.
4) After deaeration and heating to 75 ° C., the container was hot-packed.
5) Cooled to 5 ° C.
6) The shredded cabbage and the dressing of 5) were mixed at a mass ratio of 3: 1.
7) Stored at 5 ° C.

  Each evaluation was performed about the prepared coleslaw salad. Specifically, the prepared coleslaw salad was allowed to stand overnight at 5 ° C., and then its shine and texture were evaluated. In addition, a circle of φ48 mm was drawn at the center of the filter paper, and 10 g of the coleslaw salad prepared in the circle was placed on it, stretched uniformly, and the state of water separation after standing at 5 ° C. for 3 hours was confirmed. The state of water separation was evaluated by measuring the water separation area (mm2) with a planimeter. The results are shown in Table 7.

In Comparative Example 7, the glossiness of the coleslaw salad immediately after preparation was significantly lost, and the aesthetic appearance was impaired. On the other hand, in Example 7, the gloss of the coleslaw salad immediately after preparation was maintained, and the appearance was excellent.
In Comparative Example 7, the cabbage's original crispy texture was impaired. On the other hand, in Example 7, the cabbage original crispy texture was maintained. Further, in Example 7, water separation was significantly suppressed as compared with Comparative Example 7.

Experimental Example 8 Preparation of Boiled Nori Boiled Nori Boiled Nori according to the following procedure.
1) Xanthan gum, tamarind seed gum and welan gum were added to raw materials other than raw nori and stirred at 80 ° C. for 10 minutes.
2) Raw seaweed was added and boiled over low heat until the total amount reached 100 parts while mixing well.

  About the prepared laver boiled, it left still at 20 degreeC for 24 hours, Then, the state of the shine gloss was evaluated. The results are shown in Table 8.

  In Comparative Examples 8-1 to 8-3, the gloss of the seaweed boiled immediately after the preparation was lost, and the aesthetic appearance was impaired. On the other hand, in Example 8, the shininess of the seaweed boiled immediately after preparation was maintained, and the aesthetic appearance was excellent.

Experimental Example 9 Preparation of Tuna Mayonnaise Tuna mayonnaise (rice ball ingredients) was prepared according to the following procedure with the formulation shown in Table 9.
1) All raw materials were mixed well.

  About the prepared tuna mayonnaise, after leaving still at 5 degreeC for 24 hours, the state of the glossiness was evaluated. The results are shown in Table 9.

  In Comparative Examples 9-1 and 9-2, the gloss of the tuna mayonnaise immediately after preparation was lost, and the aesthetic appearance was impaired. On the other hand, in Example 9, the shine of tuna mayonnaise immediately after preparation was maintained, and the appearance was excellent.

Experimental Example 10 Pizza Sauce With the formulation listed in Table 10, a pizza sauce was prepared according to the following procedure.
1) Salad oil, fructose glucose liquid sugar, guar gum, xanthan gum and welan gum were added to water and stirred at 85 ° C. for 10 minutes.
2) All remaining ingredients were added and stirred for an additional 5 minutes.
3) A heat-resistant container was filled and sterilized by boiling for 30 minutes at 85 ° C.
4) Cooled to 20 ° C.

  About the prepared pizza sauce, after leaving still at 20 degreeC for 24 hours, the state of the glossiness was evaluated. The results are shown in Table 10.

  In Comparative Examples 10-1 and 10-2, the shine of the pizza sauce immediately after preparation was lost, and the aesthetics were impaired. On the other hand, in Example 10, the glossiness of the pizza sauce immediately after preparation was maintained, and the appearance was excellent.

Experimental Example 11 Sauce According to the formulation shown in Table 11, a sauce was prepared by the following procedure.
1) Water and fructose-glucose liquid sugar were mixed, processed starch and welan gum were added thereto, and the mixture was stirred at 85 ° C. for 10 minutes.
2) All remaining ingredients were added and stirred for an additional 5 minutes.
3) A heat-resistant container was filled and sterilized by boiling at 85 ° C. for 30 minutes.
4) Cooled to room temperature.

  About the prepared sauce, after leaving still at 20 degreeC for 24 hours, the state of the glossiness was evaluated. The results are shown in Table 11.

Processed starch 3: Cross-linked starch with acetylated adipic acid

  In Comparative Example 11, the gloss of the sauce immediately after preparation was lost, and the aesthetic appearance was impaired. On the other hand, in Example 11, the shine of the sauce immediately after preparation was maintained, and the aesthetic appearance was excellent.

Experimental Example 12 Yellowtail Teriyaki According to the formulation shown in Table 12, yellowtail teriyaki was prepared according to the following procedure.
1) Processed starch and welan gum were added to water and stirred at 85 ° C. for 10 minutes.
2) All remaining ingredients were added and stirred for an additional 5 minutes.
3) A slice of yellowtail was soaked in an equal mass of 2) Teriyaki sauce for 20 minutes.
4) Using a convection oven, 3) was baked at 170 ° C. for 18 minutes.

  Each evaluation was carried out on the prepared yellowtail teriyaki. In detail, the state of the shine of the teriyaki yellowtail immediately after firing was evaluated. In addition, the adhesion was evaluated by visually confirming the adhesion of the teriyaki sauce to the yellowtail fillet.

In Comparative Example 12, the shine before firing was lost, and the aesthetic appearance was impaired. On the other hand, in Example 12, the shine before firing was maintained, and the appearance was excellent.
Further, in Comparative Example 12, most of the teriyaki sauce flowed down from the yellowtail fillet immediately after baking. On the other hand, in Example 12, the teriyaki sauce was less likely to flow down than the comparative example 12, and was well entangled.

Experimental Example 13 Preparation of Kimchi Chinese cabbage was salted and squeezed by the following procedure.
1) Chinese cabbage was cut into 2 to 3 cm squares and divided into leaves and cores.
2) 2% of sodium chloride was added to the core, mixed, and allowed to stand for 30 minutes.
3) 2% of sodium chloride was added to the leaves, mixed, and then mixed with 2).
4) 3) was squeezed with a pickle press for 2 hours 30 minutes (the weight residual rate of Chinese cabbage after squeezing relative to that before squeezing was about 75%).
5) Raised the Chinese cabbage to remove water.

According to the formulation shown in Table 13, a kimchi seasoning liquid was prepared by the following procedure.
1) Xanthan gum, guar gum and welan gum were added to water and stirred for 10 minutes.
2) A commercially available kimchi element was added and the mixture was further stirred for 5 minutes.

Kimchi was prepared by the following procedure.
1) The Chinese cabbage from which water was removed and the kimchi seasoning liquid were mixed at a mass ratio of 2: 1.
2) Cooled to 5 ° C and stored.

About the prepared seasoning liquid, the viscosity (mPa * s) 1 minute after pressing the measurement start button of a viscometer on the conditions of 60 rpm and 20 degreeC was measured using the B-type rotational viscometer.
Moreover, each evaluation was performed about the prepared kimchi. Specifically, the prepared kimchi was allowed to stand at 5 ° C. overnight, and then the glossiness, texture, and degree of stringing when the kimchi was lifted were evaluated. Moreover, after leaving kimchi still at 5 degreeC for 3 days, the presence or absence of the generation of water separation was confirmed by observing the surface of kimchi visually. The results are shown in Table 13.

In Comparative Example 13-1, the gloss was remarkably lost, and the aesthetic appearance was impaired. In addition, although water texture and stringing did not occur, water separation occurred.
In Comparative Example 13-2, the gloss was slightly lost, and the aesthetic appearance was impaired. Moreover, although water separation did not occur, the texture was slightly slimmed and the stringing was slightly strong.
In Comparative Example 13-3, the gloss was slightly lost, and the aesthetic appearance was impaired. In addition, although water separation did not occur, the texture was significantly reduced and the stringing was strong.
In Example 13, the gloss was maintained and the aesthetic appearance was excellent. Further, no texture or stringing occurred, and no water separation occurred.

Experimental Example 14 Japanese Style Grated Sauce With the formulation listed in Table 14, a Japanese style grated sauce was prepared by the following procedure.
1) Fructose-glucose liquid sugar, processed starch and welan gum were added to water and stirred at 85 ° C. for 10 minutes.
2) All remaining ingredients were added and stirred for an additional 5 minutes.
3) A heat-resistant container was filled and sterilized by boiling for 30 minutes at 85 ° C.
4) Cooled to room temperature.

  Each evaluation was performed about the prepared Japanese style grated sauce. Specifically, 15 g of a Japanese style grated sauce prepared in a hamburger (circular shape, 190 g, height 2 cm) was applied, and after ranging up at 500 W for 1 minute, the shining state was evaluated. Further, the adhesion was evaluated by visually confirming the adhesion of the Japanese style grated sauce to the hamburger. The results are shown in Table 14.

  In Comparative Example 14, after the range was raised, the Japanese-style grated sauce flowed down from the hamburg and the shine luster was lost, and the aesthetic appearance was impaired. On the other hand, in Example 14, the Japanese-style grated sauce did not flow down from the hamburger even after the range was increased, and the gloss was maintained, and the aesthetic appearance was excellent.

Experimental Example 15 Gyudon Ingredients According to the formulation shown in Table 15, gyudon ginseng was prepared by the following procedure.
1) Processed starch and welan gum were added to water and stirred at 85 ° C. for 10 minutes.
2) All remaining ingredients were added and stirred for an additional 5 minutes.
3) Cooled at 4 ° C. for 30 minutes.
4) Boiled the beef for 1 minute at 90 ° C and boiled the onion for 5 minutes at 90 ° C.
5) 20 g of beef of 4), 15 g of onion, and 50 g of the seasoning liquid of 3) were filled in a heat-resistant container and sterilized by boiling at 90 ° C. for 10 minutes.
6) Cooled to room temperature and snap frozen at -40 ° C.

  Each evaluation was performed about the prepared beef bowl. Specifically, after heating the beef meal for 10 minutes in boiling water, apply it to rice (180 g) in a transparent container and leave it at room temperature for 3 hours. Soaking, texture and flavor were evaluated. The results are shown in Table 15.

In Comparative Example 15, the seasoning liquid soaked into the bottom of the container, the surface of the beef bowl was dried, the gloss was lost, and the aesthetics were impaired. On the other hand, Example 15 was superior to Comparative Example 15 in that the seasoning liquid for beef bowl was not soaked into the bottom of the container, and the gloss of the surface of the beef bowl was maintained, and the appearance was excellent.
Moreover, the comparative example 15 had a strong texture and a feeling of paste, and the beef bowl had a poor flavor. On the other hand, Example 15 had less texture and stickiness than Comparative Example 15 and had a good flavor.

Experimental Example 16 Preparation of Napolitan Sauce Napolitan sauce was prepared according to the following procedure with the formulation shown in Table 16.
1) Fructose-glucose liquid sugar, lard, processed starch and welan gum were added to water and stirred at 85 ° C. for 10 minutes.
2) Tomato paste, sauteed onion, grated garlic, salt, brewed vinegar, salad oil, black pepper, processed tomato product, seasoning, coloring agent and preservative were added, and the mixture was further stirred for 5 minutes.
3) The remaining raw materials were added and stirred for another 5 minutes.
4) A heat-resistant bag was filled and sterilized by boiling at 85 ° C. for 30 minutes.
5) Cooled to room temperature.

Art fresh NO. After being immersed in a 0.5 mass% solution of 101 for 30 seconds, the water was drained. Further, the Napolitan sauce contained in the heat-resistant bag was heated in boiling water for 5 minutes to adjust the temperature to 60 ° C. 30 g of Napolitan sauce was mixed with 90 g of pasta noodles, and further 30 g of Napolitan sauce was added to prepare Napolitan.
The prepared napolitan was evaluated for texture and flavor, and after standing at 5 ° C. for 24 hours, the state of shine was evaluated. The results are shown in Table 16.

In Comparative Example 16, the glaze of the Napolitan sauce immediately after preparation was significantly lost, and the aesthetic appearance was impaired. On the other hand, in Example 16, the shine of the Napolitan sauce immediately after preparation was maintained, and the appearance was excellent.
In Comparative Example 16, the texture was sticky and the tomato and meat flavors were difficult to feel. On the other hand, Example 16 had little stickiness and good melting in the mouth, and further felt a strong tomato and meat flavor and salty taste.

Example 17 Preparation of an sauce for sauce An sauce was prepared according to the following procedure with the formulation shown in Table 17.
1) Waterpox, processed starch and welan gum were added to water and stirred at 85 ° C. for 10 minutes.
2) The remaining raw materials were added and stirred for another 5 minutes.
3) A heat-resistant bag was filled and sterilized by boiling at 85 ° C. for 30 minutes.
4) Cooled to room temperature.

After adding 1 g of sesame oil to a frying pan and heating it over medium heat, 20 g of peeled shrimp, 20 g of jellyfish, 20 g of Chinese cabbage, and 15 g of bamboo shoots were put in a medium heat and fried for 2 minutes (total 75 g). In addition, the bean paste in a heat-resistant bag was heated in boiling water for 5 minutes to adjust the temperature to 60 ° C. 75 g of the above ingredients and 80 g of bean curd sauce were mixed together, and 100 g of yakisoba were prepared to prepare an ankake yakisoba.
The prepared ankake noodles were evaluated for texture and flavor. Moreover, after leaving still at 24 for 5 hours, the state of shine gloss was evaluated. The results are shown in Table 17.

In Comparative Example 17, the shine luster immediately after the preparation was remarkably lost, and the aesthetic appearance was impaired. On the other hand, in Example 17, the shining luster immediately after preparation was maintained, and the appearance was excellent.
In Comparative Example 17, the texture was strong and sticky, and the flavor of bean paste was full. On the other hand, Example 17 had little stickiness and good meltability in the mouth, and further felt a strong flavor.

Experimental Example 18 Daikon boiled radish With the formulation shown in Table 18, radish boiled was prepared according to the following procedure.
1) Welan gum was added to water and stirred at 85 ° C. for 10 minutes.
2) All remaining ingredients were added and stirred for an additional 5 minutes.
3) Cooled to room temperature.
4) The radishes were cut into 1.5 cm intervals and boiled for 20 minutes.
5) The retort pouch was filled with the seasoning liquid of radish and 3), and retort sterilized at 121 ° C. for 20 minutes.
6) Cooled to room temperature.

  About the prepared boiled radish, after leaving still at room temperature for 24 hours, the state of shine gloss was evaluated. The results are shown in Table 18.

  In Comparative Example 18, the shine immediately after preparation was lost, and the aesthetic appearance was impaired. On the other hand, in Example 18, the shine immediately after preparation was maintained, and the aesthetic appearance was excellent.

Experimental Example 19 Pork Ginger Grill Pork ginger grill was prepared according to the following procedure with the formulation shown in Table 19.
1) Fructose-glucose liquid sugar, processed starch and welan gum were added to water and stirred at 85 ° C. for 10 minutes.
2) All remaining ingredients were added and stirred for an additional 5 minutes.
3) A heat-resistant container was filled and sterilized by boiling at 85 ° C for 30 minutes.
4) Cooled to room temperature.
5) 100 g of pork loin and 50 g of the seasoning liquid of 4) were put in a bag and mixed.
6) Allowed to stand at 5 for 24 hours.
7) After 6) was put into a frying pan before heating, it was fried for 3 minutes 30 seconds on medium heat.
8) It moved to the container and took rough heat.

Pork loin and seasoning liquid were mixed and allowed to stand at 5 ° C. for 24 hours, and then placed on a bat inclined at an angle of 10 °, and the weight of the seasoning liquid flowing down was measured. The percentage of the weight of the seasoning liquid that had flowed down with respect to the total weight of pork loin and the seasoning liquid was regarded as the water separation amount (%), and the state of water separation was evaluated.
Moreover, about the prepared pork ginger grill, the state of shine and texture were evaluated.
The results are shown in Table 19.

In Example 19, water separation was significantly suppressed as compared with Comparative Example 19.
Moreover, in Comparative Example 19, a large amount of lye was generated after firing, the appearance was dull, the shine luster was lost, and the aesthetic appearance was impaired. On the other hand, in Example 19, almost no generation of lye was observed even after firing, the shine was maintained, and the appearance was excellent.
Further, in Comparative Example 19, the texture of the pork was hard, and it was dull and poor in elasticity. On the other hand, in Example 19, the texture of pork was soft and juicy.

Claims (3)

A method for retaining the shine of food, which comprises adding welan gum to the food. A glazing retention agent for foods containing welan gum. A food containing the glazing retention agent for food according to claim 2.