CN101516201A - Gel-type food and process for producing the same - Google Patents
Gel-type food and process for producing the same Download PDFInfo
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- CN101516201A CN101516201A CNA200780034660XA CN200780034660A CN101516201A CN 101516201 A CN101516201 A CN 101516201A CN A200780034660X A CNA200780034660X A CN A200780034660XA CN 200780034660 A CN200780034660 A CN 200780034660A CN 101516201 A CN101516201 A CN 101516201A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/0686—Cheese from whey, e.g. mysost
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/06—Mixtures of whey with milk products or milk components
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Abstract
The present invention provides a process for producing a gel-type food such as whey cheese which has a little brittle tissue and a non-sticky and little starchy feeling on the tongue, shows a smooth touch in the mouth and on the tongue, suffers from little dripping and is excellent in texture and taste. A gel-type food is produced by subjecting a solution to be treated, which contains whey proteins and fat components and in which the concentration of the whey proteins is from 4 to 12% by weight and the weight ratio of the fat components to the whey proteins is 5:1 or less, to a heating treatment under two-stage heating conditions. The two-stage heating conditions comprise the first stage wherein the heating temperature is controlled to 65 to 75 DEG C so that the above-described solution to be treated is maintained at an almost uniform temperature of 65 to 75 DEG C as a whole, and the second stage wherein the heating temperature is controlled to not higher than 90 DEG C but higher than 75 DEG C so that the above-described solution to be treated is maintained at an almost uniform temperature of not higher than 90 DEG C but higher than 75 DEG C as a whole.
Description
Technical field
Lubricated, the not water outlet of tongue sense, sense of food and the manufacture method of sapid zieger isogel shape food and the gel-type food that adopts this method to make when the present invention relates to enter the mouth.
Background technology
When being natural cheese and casein protein manufacturing, whey obtains as accessory substance.
People know being of high nutritive value of whey, contain whey protein, lactose, mineral matter, vitamin etc. in the whey.In these whey compositions because the nutritive value of whey protein is high especially, the utilization ratio excellence of protein, thus in various alimentation compositions etc. as important raw material.
But effective utilization of whey protein can not be said so fully, carries out the purposes exploitation so wish more to advance a stage.
Whey protein, it is characterized in that, sex change takes place when carrying out heat treated more than 60 ℃, when in low pH solution, carrying out heat treated, become sour coagulum, when in the presence of salt, carrying out heat treated, become the gelling thing (non-patent literature 1) of water-retaining property excellence.
As the food of the heating coagulability of utilizing whey protein, can enumerate with fresh milk junket (Ricotta cheese) etc. is the zieger of representative.
This zieger, for example, in the whey that obtains as accessory substance when common natural cheese is made, interpolation rich milk, skimmed milk, milk wet goods are prepared treatment fluid, after adding a spot of acid (lactic acid etc.) in this treatment fluid, in big capacity groove (still), be heated to 85～95 ℃, forming curdled milk (condensation product) and obtain (non-patent literature 2, non-patent literature 3).
At first, because curdled milk floating near liquid level in big capacity groove, so reclaimed after the curdled milk that floats fished for bamboo strainer (net) etc.Then, in the treatment fluid that is in heating (high temperature) state, add a spot of acid (citric acid etc.), can advance stage formation curdled milk (condensation product).Carrying out processed after these curdled milks merging, be filled in the cup-like containers being sealed, form zieger.
On the other hand, in the cheesy food manufacturing that utilizes whey protein, carry out multiple trial.For example, when in patent documentation 1, making zieger, adopt whey protein concentrate (WPC) to heat, add renin (rennet) and carry out slaking, obtain local flavor and highly organized natural cheese sample food as main material with high nutritive value.
In patent documentation 2, after whey protein limit to decompose, carry out after the heat treated obtaining the whey protein cheese of lubricated sense of food by carrying out acid treatment.
In addition, in patent documentation 3, add whey protein to raw milk, by adding thermal agitation, high yield obtains the bright cheese curd of cottage cheese (cottage cheese) sample of water-retaining property, hear resistance, keeping quality excellence in the short time after adjusting pH.
But that above-mentioned curdled milk is organized is crisp, the tongue sense is sticky, starch granules sense, easily water outlet, from the viewpoint of sense of food and local flavor, still has unsatisfied shortcoming to exist.
In addition, when adopting above-mentioned manufacture method, because extend heat time heating time, because of the architectural characteristic of heating means and heater causes producing in the treatment fluid superheat section, because each several part is subjected to thermal history different etc. in the treatment fluid, so curdled milk becomes too hard, wait the uncertain and generation deviation of each several part sense of food and local flavor in the container.
Also have, when producing superheat section in the treatment fluid, for example, can imagine: carry out heat treated indirectly from the outside (sleeve pipe etc.) of groove when treatment fluid is heated up, the phenomenon that the edge of groove inside produces.In addition, inject heater, hot water, water vapour etc. to treatment fluid, or electrode contact treatment fluid is switched on, or to treatment fluid irradiation electromagnetic wave (microwave), carry out direct heat treated, when treatment fluid is heated up, can imagine near the phenomenon that this heater, hot water, water vapour, electrode, illuminated portion etc., produces.
At this moment, from the preparation of treatment fluid, to carrying out heat treated, being open system to the filling of container etc., the processing behaviour of sealing, so existence is disturbed the load of hygienic issues.
Patent documentation 1: the spy opens flat 1-148148
Patent documentation 2: the spy opens flat 7-264980
Patent documentation 3: the spy opens flat 9-299025
Non-patent literature 1:New Food Industry, 25 (3), 33 (1983); The river, u'eno repaiies one
Non-patent literature 2:CHEESE Chemistry, Physics and Microbiology-Volume 2, Major Cheese Groups:FoxMcSweeneyCoganGuinee are outstanding altogether
Non-patent literature 3:Application of ulrtafiltration in the dairyindustry:RennerAbd is outstanding altogether
Summary of the invention
The problem that invention will solve
The present invention proposes in view of the problem of above-mentioned prior art, and purpose is to provide organizes not crisp, lubricated, the not water outlet of tongue sense, sense of food and the manufacture method of sapid zieger isogel shape food and the zieger isogel shape food that adopts this method to make when not having sticky sense, no starch granules sense, inlet when whip graft is touched.
Be used to solve the means of problem
The inventor etc. are at above-mentioned problem, that concentrates one's attention on to study found that, by the heat treated condition in the original zieger manufacturing process is improved, the zieger isogel shape food of sense of food that can not had originally and local flavor excellence is finished the present invention.
Also find simultaneously in addition, in the treatment fluid of implementing heat treated, by the mixing ratio of the concentration of whey protein and whey protein and fat, pH, capacity etc. are suitably selected sense of food that can not had originally and the local flavor excellence and gel-type food health with long preservation period.
That is, of the present invention the contents are as follows described:
(1) manufacture method of gel-type food, it is to be that the weight ratio of 4～12 weight %, the relative whey protein of fat constituent is at the treatment fluid below 5 times to the whey protein-containing and the concentration of fat constituent, whey protein, adopt two stage heating conditions to carry out heat treated, make the method for gel-type food, it is characterized in that:
In the phase I of two stage heating conditions, heating-up temperature is as 65～75 ℃, and above-mentioned whole treatment fluids keep making reaching 65～75 ℃ with even temperature roughly;
In the second stage of two stage heating conditions, heating-up temperature as below 90 ℃～surpass 75 ℃ temperature, above-mentioned whole treatment fluids keep making with even temperature roughly and reach below 90 ℃～surpass 75 ℃ temperature.
(2) manufacture method of the gel-type food described in above-mentioned (1) is characterized in that, before above-mentioned treatment fluid carries out heat treated above-mentioned treatment fluid is carried out emulsification treatment.
(3) manufacture method of the gel-type food described in above-mentioned (1) or (2) is characterized in that, the pH of above-mentioned treatment fluid is 5～9.
(4) manufacture method of any one described gel-type food in above-mentioned (1)～(3) is characterized in that above-mentioned treatment fluid contains emulsifying agent, stabilizing agent, more than at least a kind of gelling agent at least.
(5) manufacture method of any one described gel-type food in above-mentioned (1)～(4) is characterized in that, the heat treated time of above-mentioned phase I and the heat treated time of second stage are all in 30 minutes.
(6) manufacture method of any one described gel-type food in above-mentioned (1)～(5) is characterized in that, carries out heat treated after above-mentioned treatment fluid is filled to container and is sealed.
(7) manufacture method of the gel-type food described in above-mentioned (6) is characterized in that, the capacity of said vesse is 50ml (milliliter)～150ml (milliliter).
(8) manufacture method of the gel-type food described in above-mentioned (6) or (7) is characterized in that, the material of said vesse is a plastics system.
(9) manufacture method of any one described gel-type food in above-mentioned (1)～(8) is characterized in that above-mentioned gel-type food is a zieger.
(10) gel-type food, it is that any one described manufacture method is made in employing above-mentioned (1)～(8).
(11) zieger, it is that any one described manufacture method is made in employing above-mentioned (1)～(8).
The invention effect
According to the present invention, provide: organize not crisp, lubricated, the not water outlet of tongue sense, sense of food and the manufacture method of sapid zieger isogel shape food and the zieger isogel shape food that adopts this method to make when not having sticky sense, no starch granules sense, inlet when whip graft is touched.
Description of drawings
Fig. 1 is product surface of the present invention carries out the photo photography with stereomicroscope a microphotograph (amplifying 25 times).
Fig. 2 is the photo photography is carried out on the surface, commercial goods with stereomicroscope a microphotograph (amplifying 25 times).
The specific embodiment
Present inventors etc. adopt various heating conditions to carry out heat treated to the treatment fluid of whey protein-containing, and trial-production zieger isogel shape food is to these gel-type food evaluations, analyze its sense of food, local flavor transitivity etc.In addition, the treatment fluid of whey protein-containing be filled to cup-like containers and sealed after, adopt various heating conditions to carry out heat treated, trial-production zieger isogel shape food is to these gel-type food evaluations, analyze its sense of food, local flavor transitivity etc.
At this moment, adopt examination by sensory organs to carry out sense of food and flavor evaluation, adopt bacterioscopy and microphotograph photography etc. to carry out evaluation of physical property.Estimate simultaneously, analyze by these sense of food, local flavor transitivity, found sense of food, the manufacture method of sapid gel-type food and the gel-type food that adopts this method to make.
The manufacture method of gel-type food of the present invention, it is whey protein-containing and fat constituent, the concentration of whey protein is that the weight ratio of 4～12 weight %, the relative whey protein of fat constituent is at the treatment fluid below 5 times, adopt two stage heating conditions to carry out heat treated, make the method for gel-type food.
Here, in the phase I of two stage heating conditions, heating-up temperature is as 65～75 ℃, and above-mentioned whole treatment fluids keep making reaching 65～75 ℃ with even temperature roughly; In the second stage of two stage heating conditions, heating-up temperature as below 90 ℃～surpass 75 ℃ temperature, keep making with even temperature roughly with above-mentioned whole treatment fluids reaching below 90 ℃～surpass 75 ℃ temperature.
Above-mentioned treatment fluid, organize not crisp, lubricated, the not water outlet of tongue sense, sense of food and sapid zieger isogel shape food when not having sticky sense, no starch granules sense, inlet when whip graft is touched by adopting above-mentioned two stage heating condition to carry out heat treated, can making.
In the present invention, so-called " keep whole treatment fluids to make and reach 65～75 ℃ " with even temperature roughly, " keep whole treatment fluids to make and reach below 90 ℃～surpass 75 ℃ temperature " with even temperature roughly, mean the temperature range that also reaches afore mentioned rules for the temperature that makes " treatment fluid is the part of difficult intensification ", except that the temperature of treatment fluid being carried out also will keeping the heat treated entire process liquid.
Here, so-called the part of difficult intensification " treatment fluid " for example means, and carry out indirect from the external container that holds treatment fluid and handle when treatment fluid heated, as the central part of internal tank, the part of difficult heat transfer in the treatment fluid.
In addition,, carry out direct heat treated when coming heat treated liquid, mean when inject heater, hot water, water vapour etc. to treatment fluid: away from this heater, hot water, water vapour etc., or rerum natura such as viscosity and density and difficult temperature variant position.
The whey protein that uses among the present invention, it is clear etc. to contain cheese whey or yogurt.
Cheese whey obtains as accessory substance when breast is made natural cheese.Yogurt is clear, is to utilize protein that the phenomenon of precipitation takes place near isoelectric point, obtains as supernatant when the Ruzhong adds acid manufacturing casein.
As the supply source (raw material) of the whey protein that uses among the present invention, concrete can enumerate the whey protein concentrate (WPC) that whey, whey powder, whey obtain with processing such as milipore filters, whey protein sepd (WPI) that whey obtains by processing such as ion exchange resin etc.
Preferred 4～12 weight % of whey protein concn in the above-mentioned treatment fluid (concentration in the water).
When the whey protein concn in the above-mentioned treatment fluid was lower than 4 weight %, a little less than the gel strength that obtains by heat treated became, when whey protein concn during greater than 12 weight %, it is strong that gel strength became, and it is directly edible to be not suitable as gel-type food.
Also have, consider that from this viewpoint the whey protein concn in the above-mentioned treatment fluid is 5～11 weight %, especially preferred 6～10 weight % more preferably.
Fat constituent in the above-mentioned treatment fluid, the weight ratio of whey protein is to be preferred below 5 times relatively.
Fat constituent in the above-mentioned treatment fluid contains sometimes with appropriate amount, touches and is the dense sense of lubricated sense, sense of food and local flavor and considers it is preferred from obtaining gel-type food inlet back and whip graft.But when the weight ratio of the relative whey protein of fat constituent in the treatment fluid during greater than 5 times, the sense of food of gel-type food and local flavor are the grease sense, are not preferred.
Also have, from then on viewpoint is considered, more preferably 0.5～4 times, especially preferred 1～3 times of the weight ratio of the relative whey protein of fat constituent in the above-mentioned treatment fluid.
As the supply source (raw material) of the fat constituent that uses among the present invention, big bean foods such as the concrete grease that can enumerate rich milk, full-cream concentrated breast, whole milk breast, condensed milk, cream, ox junket (butter), fermentation ox junket, ox junket milk, ox junket milk powder, vegetalitas and animality, soya-bean milk etc.
In the present invention, bright above-mentioned treatment fluid as previously mentioned adopts two stage heating conditions to carry out heat treated.
This two stages heating condition, in the phase I, heating-up temperature is 65～75 ℃, above-mentioned whole treatment fluids keep making reaching 65～75 ℃ with even temperature roughly; In second stage, heating-up temperature is below 90 ℃～surpass 75 ℃ temperature, and above-mentioned whole treatment fluids keep making with even temperature roughly and reach below 90 ℃～surpass 75 ℃ temperature.
When adopting the heat treated (preheating) of phase I with the heat treated of second stage (final heating), heating-up temperature changed over for two stages, reached under the approximate uniform state at whole treatment fluids to make gelling, formed uniform curdled milk.Thus, can make inlet and contact few, sense of food of harsh feeling and sapid gel-type food during tongue.
The heat treated of phase I (preheating) is 65 ℃～75 ℃ temperature range, for example, for about 70 ℃ be the slow thermoset temperature of whey protein like that.
The heat treated of second stage (final heating), below 90 ℃～surpass 75 ℃ temperature range, for example, for about 80 ℃ be the complete thermoset temperature of whey protein like that.
In the present invention, the heating-up temperature of phase I preferably sets at 65～75 ℃, more preferably 70～75 ℃, especially preferred 70～73 ℃, and all treatment fluid is with roughly even temperature maintenance.That is, above-mentioned treatment fluid the part of difficult intensification preferred 65～75 ℃, more preferably 70～75 ℃ of temperature, especially preferred 70～73 ℃ like that, except that treatment fluid is carried out the heat treated, also keep the temperature of entire process liquid.
When being set in when being lower than 65 ℃, for make treatment fluid the part of the difficult intensification temperature that reaches regulation need long-time, so variation such as production efficiencys.
On the other hand, when the heating-up temperature of phase I is set in when being higher than 75 ℃, because sex change takes place whey protein quickly, inhomogeneous solidifying takes place in treatment fluid, so obtain at inlet or when contacting tongue, have the gel-type food of harsh feeling, is not preferred.
That is, the limit considers that heating-up temperature is preferred to suitable setting of production efficiency and quality (sense of food and local flavor) limit of gel-type food.
Adopt the heat treated (preheating) of phase I, all treatment fluids are not similar to uniform state gelling to have irregularly, form uniform curdled milk, can obtain that harsh feeling is few, sense of food and sapid gel-type food.
Also have, when so-called heat treated temperature is set in 65～75 ℃, mean, for example 65～75 ℃ scope inner control temperature certain temperature (for example, 70 ℃), and the temperature (for example, 66～73 ℃) of control change both.
In the present invention, the heating-up temperature of second stage preferably set below 90 ℃～surpass 75 ℃ temperature range, preferred 80～90 ℃, more preferably 80～85 ℃, all treatment fluids remain on roughly even temperature.That is, the temperature of the part of the most difficult intensification of above-mentioned treatment fluid preferably set below 90 ℃～surpass 75 ℃ temperature range, more preferably 80～90 ℃, especially preferred 80～85 ℃ like that, except that to the treatment fluid heat treated, also keep the temperature of entire process liquid.
When the heating-up temperature of second stage is set in below 75 ℃, treatment fluid the part of difficult intensification reach need in the temperature range of afore mentioned rules long-time, variation such as production efficiency.
On the other hand, when heating-up temperature is set in when being higher than 90 ℃, because sex change takes place whey protein quickly, treatment fluid takes place firmly to solidify, so obtain at inlet or when contacting tongue, have the gel-type food of harsh feeling, is not preferred.
That is, even in second stage, the limit consider heating-up temperature to the production efficiency of gel-type food and quality (sense of food and local flavor) influence the limit suitably setting be preferred.
Also have, when the temperature of heat treated be set in below 90 ℃～when surpassing 75 ℃ temperature range, for example below 90 ℃～when surpassing in 75 ℃ the temperature range, the control temperature in certain temperature (for example, 80 ℃), and the temperature (for example, 76～88 ℃) of control change both.
The heat treated of above-mentioned phase I, the heat treated of second stage all can be carried out heat treated indirectly.Perhaps, any one all also can directly carry out heat treated.In addition, wherein any one can carry out heat treated indirectly, and another also can directly carry out heat treated.
Indirect heat treated is to carry out indirect heat treated from the groove that holds treatment fluid or the outside of container.For example, carrying out indirect heat treated from the outside (sleeve pipe etc.) of the groove that holds treatment fluid rises the temperature of treatment fluid.Or, put into the temperature rising that warm water or water vapour atmosphere gas make treatment fluid filling the cup-shaped plastic container that seal behind the treatment fluid or test tube shape container etc.
Directly heat treated is to inject heater, hot water, water vapour etc. to carry out direct heat treated in treatment fluid.For example, in treatment fluid, inject heater, hot water, water vapour etc., or electrode contact treatment fluid is switched on, or treatment fluid irradiation electromagnetic wave (microwave) is carried out direct heat treated, the temperature of treatment fluid is risen.
Also have, the present invention utilizes heat denatured (temperature) characteristic of protein in the manufacture method of gel-type food, thus except that whey protein also applicable ovalbumin matter etc.
In the manufacture method of gel-type food of the present invention, before being carried out heat treated, above-mentioned treatment fluid can carry out emulsification treatment to above-mentioned treatment fluid.
Treatment fluid because treatment fluid mixes with approximate uniform state, so organizing of gel-type food also reaches evenly easily, is preferred therefore by emulsification treatment.
When treatment fluid is not carried out emulsification treatment, can utilize stirring, static mixing of groove etc.
When treatment fluid is carried out emulsification treatment, can adopt granular membrane, nozzle, homogenizer, dispersion machine (マ イ Le ダ-), homogenize machine (homogenizer) etc.And these preferably adopt general operating condition or service condition etc.
In the manufacture method of gel-type food of the present invention, the pH of above-mentioned treatment fluid preferred 5～9.
When the pH of treatment fluid is in this scope, because can stablizing, the modification of protein carries out, so organizing of gel-type food also easily reaches even.
Consider that from this viewpoint the preferred pH of treatment fluid is 5～9, more preferably pH is 5.55～8.5, especially preferably pH is 6～8.
As the pH conditioning agent of the pH that regulates treatment fluid, concrete can enumerate lactic acid, acetic acid, sulfuric acid, hydrochloric acid, citric acid, lemon juice, NaOH, potassium hydroxide etc.When the pH conditioning agent mixed with treatment fluid, the pH conditioning agent was slowly added on mixing treating liquid limit, limit gradually, was difficult to generate condensation product by protein etc., was preferred.
In the manufacture method of gel-type food of the present invention, above-mentioned treatment fluid can also contain more than emulsifying agent, stabilizing agent, gelling agent at least a.
By adding emulsifying agent, stabilizing agent, gelling agent etc. toward treatment fluid, owing to oil phase does not separate with water, or do not produce precipitation, treatment fluid is stabilized with approximate uniform state, so organizing of gel-type food also easily reaches evenly, is preferred.
As the object lesson of emulsifying agent, can enumerate glycerine fatty acid ester, organic acid monoglyceryl ester, sucrose fatty ester, sorbitan fatty acid ester, methyl glycol fatty acid ester, lecithin, enzyme decomposition lecithin, polyglycerol fatty acid ester etc.
As the object lesson of stabilizing agent, can enumerate locust bean gum, lignum vitae glue, xanthene glue, shellac, tarragon glue, Arabic gum etc.
As the object lesson of gelling agent, can enumerate agar, pectin, gellan gum (カ-De ラ Application) etc.
In the manufacture method of gel-type food of the present invention, above-mentioned treatment fluid also can advance the useful microorganism of fruit based food, lactic acid bacteria or bifid bacterium etc. such as big bean food, fruit juice or pulp such as grease that a stage contains in the manufacturing of zieger isogel shape food before this protein, saccharic, vitamin, mineral matter, vegetalitas or animality that oneself knows, soya-bean milk etc.These above-mentioned relatively treatment fluids are contained in the above-mentioned treatment fluid by adding, mixing to make.
Above-mentioned object lesson as protein supply source (raw material) can enumerate that rich milk, full-cream concentrated breast, whole milk breast, skimmed milk, degreasing concentrate that breast, skimmed milk are newborn, condensed milk, ox buttermilk, ox buttermilk powder, casein, calcium caseinate, casein-sodium etc.
As the object lesson of lipid supply source (raw material), can enumerate rich milk, full-cream concentrated breast, whole milk breast, condensed milk, cream, ox junket, fermentation ox junket etc.
As the object lesson of saccharic supply source (raw material), can enumerate lactose, glucose etc.
As the object lesson of vitamin supply source (raw material), can enumerate fruit based foods such as various vitamins such as vitamin C and vitamin E, fruit juice or pulp etc.
As the object lesson of mineral matter supply source (raw material), can enumerate various salts such as sodium chloride, magnesium chloride, calcium carbonate etc.
In the present invention, the original additive that oneself knows also can be engaged in the above-mentioned treatment fluid as required in the manufacturing of the zieger isogel shape food beyond the above-mentioned additive.
As the object lesson of this additive, can enumerate saline taste agent, viscosity modifier, acid flavoring, sweet taste material, flavor development material, tart flavour conditioning agent, food preservation agent, cereal, beans, greengrocery, meat, fish and shellfish, guanidinesalt hydrochlorate, urea, ethylene glycol, glycerine, propyl alcohol, sodium phosphite, sodium naphthalene sulfonate, sodium lauryl sulfonate etc.
As the saline taste agent, can enumerate sodium chloride (salt) and potassium chloride etc.
As viscosity modifier, can enumerate whole egg, yolk, starch, gelatin, colloid etc.
As acid flavoring, can enumerate acetic acid, lactic acid, citric acid, tartaric acid, fumaric acid, butanedioic acid, malic acid, gluconic acid, adipic acid, phytic acid, gluconolactone, ascorbic acid etc.
As the sweet taste material, can enumerate fructose, sucrose, sugar alcohol, mannitol, D-sorbite, maltitol etc.
As flavor development material, can enumerate coffee, powder green tea, peanut cream, almond paste, spice, cocoa bean sheet, cocoa power, amino acid, nucleic acid etc.
As the tart flavour conditioning agent, can enumerate antioxidant, sodium acetate, natrium citricum, natrium malicum, sodium tartrate, sodium succinate, fumaric acid sodium etc.
As the food preservation agent, can enumerate pigment agent, sorbic acid, potassium sorbate, sodium sorbate, ethanol etc.
These both can use separately also can mix use, can be cooperated in not departing from the object of the invention scope.
In the manufacture method of gel-type food of the present invention, processing time phase I and second stage processing time, any preferably in 30 minutes.By two stage heat treated of the present invention, give full play to the effect of improving of sense of food and local flavor, on the other hand, this is because from keeping the better production efficiency of gel-type food to consider that the heat treated time that is in this scope is preferred.
Also have, consider from this viewpoint, phase I and second stage processing time, preferably all in 30 minutes, more preferably all in 20 minutes, especially preferred phase I, second stage are all in 15 minutes for phase I, second stage.
Also have, in the present invention, the heat treated time of so-called phase I, second stage, mean when the heat treated of phase I and second stage, be heated the treatment fluid handled, hold the containers such as groove that are heated the treatment fluid of handling, a container part of filling encapsulation process liquid, in this heat treated, reach the elapsed time of the set point of temperature of target.
In the present invention, in the phase I, all treatment fluids remain on roughly 65～75 ℃ of even temperature, more preferably 70～75 ℃, especially preferred 70～73 ℃.In addition, in second stage, all treatment fluids remain on roughly even temperature below 90 ℃～be higher than 75 ℃, more preferably 80～90 ℃, especially preferred 80～85 ℃.And the processing time of phase I and second stage is any preferably in 30 minutes, and is more preferably any in 20 minutes, especially preferred any in 15 minutes.The control of these conditions, in the capacity size shape material of the container by the capacity of adjusting treatment fluid for example, the composition of treatment fluid, the container capacity size shape material that holds treatment fluid, sealing at least a with on carry out.
In the manufacture method of gel-type food of the present invention, after being filled to container and being sealed, treatment fluid carries out heat treated.
In the case, all to adopt indirect be preferred for phase I heat treated and second stage heat treated.
After treatment fluid is filled to container etc. and is sealed, handle by carry out indirect from external container, can obtain quality through the time rotten less, the gel-type food of long, health with long preservation period of gustation time limit.
According to the present invention, adopt two stage heating condition to carry out heat treated, in addition, all treatment fluid keeps reaching roughly 65～75 ℃ of even temperature (phase I), all treatment fluids keep reaching roughly even temperature below 90 ℃～surpass 75 ℃ (second stage), promptly, adopt two stage heating condition to carry out heat treated, when carrying out from the external container that holds treatment fluid that indirect is handled and during heat treated liquid, as the central part of internal tank, in the treatment fluid the temperature of difficult heat transfer part reach the temperature range of afore mentioned rules, except that the temperature of treatment fluid being carried out also will keeping the heat treated whole treatment fluids.
Here, after treatment fluid is filled to container and is sealed, handle even carry out indirect from external container, the central part of internal tank and surrounding edge form the gel-type food of roughly uniform sense of food and local flavor.
As mentioned above, when carrying out heat treated after treatment fluid is filled to container and is sealed, the capacity of said vesse can reach 50ml (milliliter)～150ml (milliliter).
When the capacity of treatment fluid and container during less than 50ml (milliliter), by two stage heat treated, the effect of improving of sense of food and local flavor diminishes.On the other hand, when the capacity of treatment fluid and container during greater than 150ml (milliliter), the processing time lengthening is not preferred.
Also have, as shape, the form of container, concrete can enumerate cup-like containers or test tube bag shape etc.
In addition, the material of said vesse is a plastics system at this moment.
In the manufacture method of gel-type food of the present invention, above-mentioned gel-type food can be a zieger.Zieger has record etc. in " Codex standard ".
Below, about the present invention, enumerate embodiment and describe, but the present invention is not limited to these again.
Embodiment 1 (manufacturing 1 of zieger)
Whey powder (VAAM's (strain) manufacturing) 8.1g, lactalbumin isolate (WPI) 5.2g, whipped cream 13.5g, running water 83.2g are put into groove while stirring behind normal-temperature dissolution, dropwise add citric acid, regulate the pH to 6 of treatment fluid.
This treatment fluid, concentration is that the weight ratio of about 6.7 weight %, the relative whey protein of fat is about 1.1 times in the water of whey protein.
After getting this treatment fluid 110g and being filled in the plastic cup of capacity 150ml, dipping remained in 75 ℃ of hot water of temperature 10 minutes, in 80 ℃ of hot water of temperature 20 minutes more respectively.
Then, be cooled to temperature below 10 ℃, obtain final products (gel-type food).
Embodiment 2 (manufacturing 2 of zieger)
Whey powder (VAAM's (strain) manufacturing) 8.0g, lactalbumin isolate (WPI) 5.4g, whipped cream 39.2g, running water 57.5g are put into groove while stirring behind normal-temperature dissolution, dropwise add citric acid, regulate the pH to 6 of treatment fluid.
This treatment fluid, concentration is that the weight ratio of about 8.5 weight %, the relative whey protein of fat is about 2.8 times in the water of whey protein.After getting this treatment fluid 110g and being filled in the plastic cup of capacity 150ml, respectively dipping remain on 75 ℃ of hot water of temperature 10 minutes, again in 80 ℃ of hot water of temperature 20 minutes.
Then, be cooled to temperature below 10 ℃, obtain final products (gel-type food).
Comparative example 1 (trial-production 1 of zieger)
Whey powder (VAAM's (strain) manufacturing) 8.1g, lactalbumin isolate (WPI) 5.2g, whipped cream 13.5g, running water 83.2g are put into groove while stirring behind normal-temperature dissolution, dropwise add citric acid, regulate the pH to 6 of treatment fluid.
This treatment fluid, concentration is that the weight ratio of about 6.7 weight %, the relative whey protein of fat is about 1.1 times in the water of whey protein.
After getting this treatment fluid 110g and being filled in the plastic cup of capacity 150ml, dipping remained on 80 ℃ of hot water of temperature 30 minutes.
Then, be cooled to temperature below 10 ℃, obtain final products (gel-type food).
Estimate 1: examination by sensory organs
To the gel-type food that obtains in embodiment 1, embodiment 2, the comparative example 1, implement examination by sensory organs by 5 full-time inspectors.The project of estimating is as shown in table 1, and dried up, outward appearance, sense of food, local flavor are arranged.Projects adopt punctuates and annotates method evaluation: 5 grades of " well "=5 point, " good slightly "=4 point, " common "=3 point, " poor slightly "=2 point, " poor "=1.
Two stages of the final heating that preheating that the employing temperature is 75 ℃ and temperature are 80 ℃ are carried out the embodiment 1 and embodiment 2 that heat treated is crossed, and compare with the comparative example 1 that a stage heat treated of 80 ℃ of temperature is crossed, and estimate all good.Sense of food project particularly, embodiment 1 is obviously good than comparative example 1 with the evaluation of embodiment 2.
Table 1 examination by sensory organs result
| Project | Moisture from | Outward appearance | Sense of food | Local flavor |
| Embodiment 1 | 3.8 | 3.6 | 4.2 | 3.8 |
| Embodiment 2 | 4.0 | 3.6 | 4.4 | 4.4 |
| Comparative example 1 | 3.8 | 3.4 | 2.4 | 3.4 |
Estimate 2: bacterioscopy
Gel-type food and the zieger of market sale: commercially available product A, the commercially available product B that obtains among the embodiment 1 implemented bacterioscopy (preserving test).
The project of estimating is as shown in table 2, and viable count, anaerobic bacterium number are arranged, and the culture medium of Xuan Zeing has standard agar medium (SMA culture medium) and GAM culture medium (manufacturing of ニ Star ス イ society) respectively
The living bacterium of the embodiment 1 of goods of the present invention is below the detection limit value, and commercially available product A and commercially available product B all detect living bacterium.
Goods of the present invention do not see that through 4 months viable count increases from making day, compare with commercially available product A and commercially available product B, prove that the gustation time limit is long.Also have, the gustation time limit of commercially available product A and commercially available product B is set between make day 21 days.
Table 2 bacterioscopy result
| Project | (inspection condition) | Viable count | Anaerobic bacterium number |
| Embodiment 1 | (make day～after 120 days) | ＜10 | ＜10 |
| Commercially available product A | (make day～after 10 days) | 1.0×10 5 | 4.4×10 4 |
| Commercially available product B | (make day～after 8 days) | 3.6×10 5 | 1.2×10 5 |
Estimate 3: the microphotograph photography
To the gel-type food that obtains among the embodiment 1 commercially available product A, carry out photo with stereomicroscope (25 times of multiplication factors) and photograph with general commercially available zieger.The image that the photo photography obtains is shown in Fig. 1 (goods of the present invention) and Fig. 2 (commercially available product A).In the embodiment 1 of goods of the present invention, present lubricated tissue, and commercially available product A presents the harsh feeling tissue.
The possibility of utilizing on the industry
According to the present invention, provide: the manufacture method of lubricated, the not water outlet of tongue sense, sense of food and sapid whey cheese isogel shape food during without sticky sense, without starch granules sense, entrance when organizing not crisp, whip graft to touch.
In addition, provide: after treatment fluid is filled to cup-like containers etc. and is sealed, process even carry out indirect from external container, center section and surrounding edge form the roughly manufacture method of the gel-type food of uniform sense of food and local flavor in container.
Claims (11)
1. the manufacture method of gel-type food, it is to be that the weight ratio of 4～12 weight %, the relative whey protein of fat constituent is the treatment fluid below 5 times to the whey protein-containing and the concentration of fat constituent, whey protein, adopt two stage heating conditions to carry out heat treated, make the method for gel-type food, it is characterized in that:
In the phase I of two stage heating conditions, heating-up temperature is as 65～75 ℃, and above-mentioned whole treatment fluids keep making reaching 65～75 ℃ with even temperature roughly;
In the second stage of two stage heating conditions, heating-up temperature as below 90 ℃～surpass 75 ℃ temperature, above-mentioned whole treatment fluids keep making with even temperature roughly and reach below 90 ℃～surpass 75 ℃ temperature.
2. according to the manufacture method of the gel-type food described in the claim 1, it is characterized in that, before above-mentioned treatment fluid is carried out heat treated, above-mentioned treatment fluid is carried out emulsification treatment.
3. according to the manufacture method of the gel-type food described in claim 1 or 2, it is characterized in that the pH of above-mentioned treatment fluid is 5～9.
4. according to the manufacture method of any one described gel-type food in the claim 1～3, it is characterized in that above-mentioned treatment fluid contains emulsifying agent, stabilizing agent, more than at least a kind of gelling agent.
5. according to the manufacture method of any one described gel-type food in the claim 1～4, it is characterized in that the heat treated time of above-mentioned phase I and the heat treated time of second stage are all in 30 minutes.
6. according to the manufacture method of any one described gel-type food in the claim 1～5, it is characterized in that, after above-mentioned treatment fluid is filled to container and is sealed, carry out heat treated.
7. according to the manufacture method of the gel-type food described in the claim 6, it is characterized in that the capacity of said vesse is 50ml～150ml.
8. according to the manufacture method of the gel-type food described in claim 6 or 7, it is characterized in that the material of said vesse is a plastics system.
9. according to the manufacture method of any one described gel-type food in the claim 1～8, it is characterized in that above-mentioned gel-type food is a zieger.
10. gel-type food, it is to adopt in the claim 1～8 any one described manufacture method to make.
11. zieger, it is that any one described manufacture method is made in the employing claim 1～8.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006223254 | 2006-08-18 | ||
| JP223254/2006 | 2006-08-18 | ||
| PCT/JP2007/065699 WO2008020568A1 (en) | 2006-08-18 | 2007-08-10 | Gel-type food and process for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101516201A true CN101516201A (en) | 2009-08-26 |
| CN101516201B CN101516201B (en) | 2016-01-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200780034660.XA Expired - Fee Related CN101516201B (en) | 2006-08-18 | 2007-08-10 | Gel-type food and manufacture method thereof |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP5193868B2 (en) |
| KR (1) | KR101478171B1 (en) |
| CN (1) | CN101516201B (en) |
| HK (1) | HK1131005A1 (en) |
| WO (1) | WO2008020568A1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392831A (en) * | 2013-08-15 | 2013-11-20 | 光明乳业股份有限公司 | Lactalbumin food and preparation method thereof |
| CN104186699A (en) * | 2014-08-26 | 2014-12-10 | 光明乳业股份有限公司 | Whey pudding and preparation method thereof |
| CN104736000A (en) * | 2012-10-18 | 2015-06-24 | 日清食品控股株式会社 | Salty taste-enhancing agent and manufacturing method therefor, and salty taste-enhancing method |
| CN107404929A (en) * | 2014-12-26 | 2017-11-28 | 达能日尔维公司 | Product including container and lactalbumin |
| CN111011532A (en) * | 2019-12-25 | 2020-04-17 | 光明乳业股份有限公司 | Whey cheese and ultrahigh pressure treatment method thereof |
| CN116268423A (en) * | 2023-02-28 | 2023-06-23 | 鲁维制药集团有限公司 | Active ingredient-protein cold gel and preparation method and application thereof |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2820956A1 (en) | 2013-07-03 | 2015-01-07 | Arla Foods Amba | Sliceable dairy product with extended shelf life |
| JP2019195293A (en) * | 2018-05-09 | 2019-11-14 | ミヨシ油脂株式会社 | Oil-in-water type emulsified material and whipped cream using same |
| CN111642564A (en) * | 2020-05-11 | 2020-09-11 | 天津科技大学 | Preparation method of yoghourt |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63258533A (en) * | 1987-04-15 | 1988-10-26 | Yoshio Maruyama | Production of bean curd-like food |
| JP2514387B2 (en) * | 1987-12-03 | 1996-07-10 | 雪印乳業株式会社 | Method for producing natural cheese-like food made from whey protein |
| JP3253797B2 (en) * | 1994-03-30 | 2002-02-04 | 雪印乳業株式会社 | Whey protein cheese and method for producing the same |
| JP3562917B2 (en) * | 1996-03-13 | 2004-09-08 | 雪印乳業株式会社 | Cheese curd and method for producing the same |
| EG23432A (en) * | 2001-12-17 | 2005-07-25 | New Zealand Dairy Board |
-
2007
- 2007-08-10 CN CN200780034660.XA patent/CN101516201B/en not_active Expired - Fee Related
- 2007-08-10 WO PCT/JP2007/065699 patent/WO2008020568A1/en active Application Filing
- 2007-08-10 KR KR1020097003117A patent/KR101478171B1/en active IP Right Grant
- 2007-08-10 JP JP2008529856A patent/JP5193868B2/en active Active
-
2009
- 2009-10-02 HK HK09109139.4A patent/HK1131005A1/en not_active IP Right Cessation
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104736000A (en) * | 2012-10-18 | 2015-06-24 | 日清食品控股株式会社 | Salty taste-enhancing agent and manufacturing method therefor, and salty taste-enhancing method |
| TWI632861B (en) * | 2012-10-18 | 2018-08-21 | 日清食品控股股份有限公司 | Salt taste enhancer, method for producing the same, and salt taste enhancement method |
| CN103392831A (en) * | 2013-08-15 | 2013-11-20 | 光明乳业股份有限公司 | Lactalbumin food and preparation method thereof |
| CN103392831B (en) * | 2013-08-15 | 2015-09-23 | 光明乳业股份有限公司 | A kind of Lactalbumin food and preparation method thereof |
| CN104186699A (en) * | 2014-08-26 | 2014-12-10 | 光明乳业股份有限公司 | Whey pudding and preparation method thereof |
| CN104186699B (en) * | 2014-08-26 | 2016-08-17 | 光明乳业股份有限公司 | A kind of milk surum pudding and preparation method thereof |
| CN107404929A (en) * | 2014-12-26 | 2017-11-28 | 达能日尔维公司 | Product including container and lactalbumin |
| CN107404929B (en) * | 2014-12-26 | 2021-01-26 | 达能日尔维公司 | Product comprising a container and whey protein |
| CN111011532A (en) * | 2019-12-25 | 2020-04-17 | 光明乳业股份有限公司 | Whey cheese and ultrahigh pressure treatment method thereof |
| CN111011532B (en) * | 2019-12-25 | 2022-08-05 | 光明乳业股份有限公司 | Whey cheese and ultrahigh pressure treatment method thereof |
| CN116268423A (en) * | 2023-02-28 | 2023-06-23 | 鲁维制药集团有限公司 | Active ingredient-protein cold gel and preparation method and application thereof |
| CN116268423B (en) * | 2023-02-28 | 2024-03-22 | 鲁维制药集团有限公司 | Active ingredient-protein cold gel and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2008020568A1 (en) | 2010-01-07 |
| KR20090046836A (en) | 2009-05-11 |
| CN101516201B (en) | 2016-01-20 |
| KR101478171B1 (en) | 2014-12-31 |
| HK1131005A1 (en) | 2010-01-15 |
| JP5193868B2 (en) | 2013-05-08 |
| WO2008020568A1 (en) | 2008-02-21 |
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