CN102461670A - Dairy dessert base material - Google Patents
Dairy dessert base material Download PDFInfo
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- CN102461670A CN102461670A CN2011103498195A CN201110349819A CN102461670A CN 102461670 A CN102461670 A CN 102461670A CN 2011103498195 A CN2011103498195 A CN 2011103498195A CN 201110349819 A CN201110349819 A CN 201110349819A CN 102461670 A CN102461670 A CN 102461670A
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- milk
- milk dessert
- gel
- dessert
- base
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Abstract
The invention provides dairy dessert base material which can be mixed with milk to provide gel or glutinous liquid type dairy desserts, and also can serve as fruit source that can be used for drawing. The dairy dessert base material contains HM pectin, phytic acid and small nemaline cellulose, and is displayed at a pH of more than 3, wherein the HM pectin comprises, by mass, 2-400 parts, compared with one part phytic acid, by mass. Preferably, the dairy dessert base material comprises, by mass, 1-4% parts of HM pectin, 0.0075-2% parts of phytic acid and 0.01-3% parts of small nemaline cellulose.
Description
Technical field
The present invention relates to can be through mixing milk dessert that gel or viscous liquid shape are provided and the milk dessert base-material that can directly use as fruity sauces with milk.
Background technology
As providing the gel-type food of gelatinous milk dessert to use base-material through mixing with milk; Proposition has in LM pectin (pectin of esterification degree less than 50%); Combination phytic acid and gluconic acid or sodium metaphosphate, the gel-type food that the pH value is adjusted into 3.5 ~ 4.5 liquid or pasty state is with base-material (patent documentation 1).This gel-type food further cooperates carbohydrate, fruit jam with base-material, and as being used for the milk dessert base-material sale of modulated gel shape milk dessert like a cork.
The prior art document
Patent documentation
Patent documentation 1: No. the 3515703rd, Japan Patent.
Summary of the invention
Yet in recent years; As milk dessert; Except the gel milk dessert of gel-type food with the base-material manufacturing like patent documentation 1; Because the variation of consumer's hobby, consumer's swallow difference etc., people hope to develop from the milk dessert of gel-type food until the various proterties levels of the viscous liquid shape beverage as boruga.
Yet; The gel-type food of patent documentation 1 is with the situation of base-material; From the purpose of milk dessert of the viscous liquid shape of modulation as boruga, make milk with respect to gel-type food during with the combined amount increase of base-material, the calcium ion in LM pectin and the milk reacts and the gel particle that generates can swim to heterogeneity in the milk dessert of viscous liquid shape; As milk dessert, exist outward appearance, mouthfeel aspect to be difficult to the problem that lets the people accept.
In addition; As the gel-type food of patent documentation 1 with one of embodiment of base-material; The mode that has cooperated carbohydrate, fruit jam is arranged, attempted it is used as fruity sauces, this fruity sauces is used on the surface of ice cream, sour milk, cake etc. or is filling setting-out on their vessel.If but viscosity cross low then exist can't setting-out problem, but be difficult to use as the fruity sauces of setting-out.So, for can setting-out, have also attempted increasing the viscosity of the gel-type food of patent documentation 1 with base-material, still produced and be difficult to mix such new problem with milk.
The object of the present invention is to provide the milk dessert base-material; It is used to solve above-mentioned problem in the past; This milk dessert base-material can be modulated from the gel-type food of the homogeneous milk dessert until the various levelnesses of the viscous liquid shape beverage of the homogeneous of boruga and so on through mixing with milk, and the fruity sauces that can be used as directly setting-out is used.
Discoveries such as the inventor: through adding phytic acid; And use esterification degree is the high esterification pectin (HM pectin) more than 50%; And then, can realize above-mentioned purpose, thereby accomplish the present invention also with the micro fiber shape cellulose that shows thickening power, stably dispersing effect.
That is, the present invention provides the milk dessert base-material, and it is to be the milk dessert base-material more than 3 through mix milk dessert and pH that gel or viscous liquid shape are provided with milk, wherein
Contain HM pectin, phytic acid and micro fiber shape cellulose, and be 2 ~ 400 mass parts with respect to the content of the HM pectin of phytic acid 1 mass parts.
And the present invention provides milk dessert, and this milk dessert is to mix above-mentioned milk dessert base-material equably for the ratio of 1:0.5 ~ 8 by quality ratio and milk obtains.
Milk dessert base-material of the present invention, pH are more than 3, contain HM pectin, phytic acid and micro fiber shape cellulose, and are 2 ~ 400 mass parts with respect to the content of the HM pectin of phytic acid 1 mass parts.Therefore; Through milk dessert base-material of the present invention and milk limit adjustment mixing ratio limit is mixed, can modulate homogeneous in appearance and lubricious, from gel-type food until milk dessert like the various levelnesses of the viscous liquid shape beverage of boruga and so on.In addition, milk dessert base-material of the present invention directly uses through cooperate the fruity sauces that also can be used as the ability setting-out with fruit or its fruit juice of squeezing out etc.
The specific embodiment
Below, milk dessert base-material of the present invention is elaborated.
Milk dessert base-material of the present invention; PH is more than 3; Contain HM pectin, phytic acid and micro fiber shape cellulose, and be 2 ~ 400 mass parts with respect to the content of the HM pectin of phytic acid 1 mass parts, corresponding to the mixed proportion of milk; The milk dessert of gel or viscous liquid shape can be provided, and can be used as fruity sauces that can setting-out and directly use.
As stated, the pH of milk dessert base-material of the present invention is more than 3, preferably is adjusted to 3 ~ 4.6 scope.This is that the protein of milk can condense, and is difficult to modulate the milk dessert of lubricious mouthfeel because pH is lower than at 3 o'clock.Should explain that pH surpasses 4.6 preservation and good to eat degree that are difficult to take into account under the normal temperature, so preferred pH is below 4.6.But when not needing to consider keeping quality especially, pH also can surpass 4.6.
The HM pectin that uses among the present invention be along with milk in calcium ion combine and make the composition of milk gelation or thickening, from the viewpoint of the milk dessert that obtains various levelnesses, use that the esterification degree is more than 50%, preferred 55 ~ 65% pectin.As this HM pectin, can use commercially available article.
If the use level of this HM pectin in the milk dessert base-material is very few, then there is the tendency that can't obtain gelatinous milk dessert; If cross and produce the distinctive smell of pectin at most, and in the situation of the milk dessert base-material that cooperates fruit or its fruit juice of squeezing out, then because the tendency that hides fruit aroma is arranged, so be preferably 1 ~ 4 quality %, 1.5 ~ 3.5 quality % more preferably.
Should explain; Use LM pectin replace HM pectin situation or with the situation of HM pectin and usefulness in; The existing gelation food of putting down in writing with prior art one hurdle with base-material likewise, if the milk amount of mixing increases the tendency that then has the gel particle in the milk dessert of viscous liquid shape, to swim; So the use of LM pectin and usefulness are preferably limited in the scope of not damaging milk dessert base-material outward appearance.
In the present invention, the gel particle for heterogeneity ground in the milk dessert that is not created in the viscous liquid shape swims uses phytic acid.
If the use level of phytic acid in the milk dessert base-material is very few, then there is the tendency that produces the gel particle; If too much, then there is the tendency that is difficult to obtain the gel milk dessert, so preferred 0.0075 ~ 2 quality %, more preferably 0.01 ~ 0.5 quality %.
The cellulosic water-retaining property of the micro fiber shape that uses among the present invention is excellent, brings into play function as dispersion stabilizer, shows to send as an envoy to cause and effect glue and the effect that the conformality of the gel milk dessert of gelation improves has taken place.Here, so-called micro fiber shape cellulose is meant, is raw material with highly purified pure plant fiber, utilizes the super-high-pressure homogenization device to handle and imposes powerful mechanical shear stress, and preferred microfibreization is until the fibre diameter of 0.01 ~ 0.1 μ m.As the cellulosic commercially available article of micro fiber shape, can enumerate the Celish of Daicel chemical industry (strain) etc.
If the use level of this micro fiber shape cellulose in the milk dessert base-material is very few, then when mixing, there is the tendency that is difficult to obtain the gel milk dessert with milk; If cross the perceptual difference that exists at most through throat, when mixing, produce the gel particle, the tendency of appearance, therefore preferred 0.01 ~ 3 quality %, more preferably 0.5 ~ 2.5 quality % with milk.
In the milk dessert base-material of the present invention,, then there is the tendency that is difficult to obtain gel milk base-material when mixing with milk if very few with respect to the content of the HM pectin of phytic acid 1 mass parts; If too much, produce the gel particle when then existence mixes with milk, the tendency of mouthfeel, appearance, therefore preferred 2 ~ 400 mass parts, more preferably 10 ~ 300 mass parts.
Milk dessert base-material of the present invention in order milk dessert to be given preferred sweet taste, preferably contains the granulated sugar of 20 ~ 50 quality %, more preferably contains the granulated sugar of 25 ~ 40 quality %.When milk dessert being used to go on a diet purposes, can replacing granulated sugar or replace the part of granulated sugar and cooperate empty calory or low calorie sweetener.As this type empty calory or low calorie sweetener, can enumerate Aspartame (trade mark), erythrite, trehalose, reduction maltose, Sucralose etc.
Milk dessert base-material of the present invention; As required, can preferably contain 3 ~ 25 quality %, the more preferably fruit of the banana, strawberry, apple, peach, grape, Kiwi berry, blueberry, rasp berry, orange, pineapple, mango, guava, passionflower etc. of 5 ~ 20 quality % or the fruit juice that they are squeezed out.Through containing fruit jam, can give surcharge to milk dessert, and can use as fruity sauces that can setting-out with himself.
In the milk dessert base-material of the present invention, can cooperate known food additives such as clear water, spices, colouring agent, thickener, pH conditioning agent as required.Should explain,, can use known thickener, but, can preferably use xanthans wherein from can be used as the fruity sauces setting-out and obtaining the well angle of the milk dessert base-material of mouthful melting property as thickener.If the use level of xanthans is very few, then can't obtain its additive effect; If too much, then exist to be difficult to the tendency of mixing, so preferred 0.001 ~ 0.2 quality %, more preferably 0.005 ~ 0.1 quality % with milk.
The milk dessert base-material of the present invention of above explanation and milk are preferably 0.5 * 10 for the gel strength that 1:1 mixes the mixture that obtains by quality ratio
3～1.5 * 10
3N/m
2(8 ℃ of article temperature), more preferably 0.8 * 10
3～1.3 * 10
3N/m
2(8 ℃ of article temperature), and mix with mass ratio 1:4 with milk and the viscosity of mixture be preferably 100 ~ 600mPas (8 ℃ of article temperature), 200～400 mPas (8 ℃ of article temperature) more preferably.
Should explain; The gel strength of milk dessert can be measured as follows, is about to gel milk dessert (8 ℃ of article temperature) and is filled in the cylindrical chamber of diameter 40mm, high 15mm, uses creep meter ((strain) mountain electricity system; ProductName: RHEONER RE-3305; The cylindric piston of diameter 20mm, compression speed: 10mm/sec, gap: 10mm) measure.In addition, viscosity can be used BH type viscosimeter (rotor: No.5, rotating speed: 20rpm) viscous liquid shape milk dessert (8 ℃ of article temperature) is measured.
The milk dessert base-material of more than explaining; Through being 1: 0.5～8 ratio and mixing equably by quality ratio, can process from the gel-type food of homogeneous milk dessert until the various levelnesses of the viscous liquid shape beverage of the homogeneous as boruga with milk.In addition, also can be used as the fruity sauces of ability setting-out and directly use.
Embodiment
Below, for milk dessert base-material of the present invention, describe particularly in an embodiment.
Embodiment 1
Use stirred tank to mix equably the gradation composition of table 1, obtain the milk dessert base-material.Milk dessert base-material 1 mass parts that obtains (8 ℃ of article temperature) is added conical flask, milk 1 mass parts or 4 mass parts of 8 ℃ of input temperature then, the use spoon mixes equably, obtains the milk dessert of gel or viscous liquid shape thus.Should explain that the milk dessert base-material of this viscous liquid shape can directly use with fruity sauces as setting-out.
Gel strength for gained gel milk dessert (milk dessert base-material: milk=1:1 (quality criteria)); Gel milk dessert (8 ℃ of article temperature) is filled in the cylindrical chamber of diameter 40mm, high 15mm, uses creep meter ((strain) mountain electricity system, ProductName: RHEONER RE-3305; The cylindric piston of diameter 20mm; Compression speed: 10mm/sec, the gap: when 10mm) measuring, the result is 1.1 * 10
3N/m
2
In addition, when 8 ℃ of article temperature used BH type viscosimeter (rotor: No.5, rotating speed: 20rpm, 8 ℃ of article temperature) that the viscosity of gained viscous liquid shape milk dessert (milk dessert base-material: milk=1:4 (quality criteria)) is measured, the result was 320mPas.
Embodiment 2 ~ 12 and comparative example 1 ~ 9
According to the cooperation of table 1, likewise modulate viscous liquid shape milk dessert base-material with embodiment 1, further obtain the milk dessert of gel or viscous liquid shape.Should explain that the milk dessert base-material of embodiment 2 ~ 12 can be used as the fruity sauces of ability setting-out and directly uses.
< the gel character evaluation of milk dessert >
With respect to the milk dessert base-material milk is mixed with 1: 1 (quality criteria) and the gel character of milk dessert of embodiment 1 ~ 12 and comparative example 1 ~ 9 estimate according to following benchmark.The result who obtains is shown in table 1.In the practical application, requiring opinion rating is A or B.
The grade judgment standard
A: the hardness of the gel of milk dessert is the situation as the preferred gel character of gel-type food
B: the hardness of the gel of milk dessert is as the soft a little gel character of gel-type food, but is the situation of degree no problem in the practical application
C: milk dessert has flowability, does not obtain the situation of preferred gel character
< ocular estimate of milk dessert >
The outward appearance of the milk dessert of the embodiment 1 ~ 12 that visualization obtains with 1:4 (quality criteria) mixing milk with respect to the milk dessert base-material and the viscous liquid shape of comparative example 1 ~ 9 is estimated according to following benchmark.The result who obtains is shown in table 1.In practical application, the needs assessment grade is A or B.
The grade evaluation benchmark
A: do not observe the gel particle that swims in the milk dessert of viscous liquid shape, the int situation of the outward appearance of milk dessert
B: observe the gel particle that swims in the milk dessert of viscous liquid shape, but the situation of the appearance of the milk dessert of in practical application, can not saying so
C: swimming in the milk dessert of viscous liquid shape has the gel particle, the situation of the appearance of milk dessert
Table 1
Can know that by table 1 the milk dessert base-material among the embodiment 1 ~ 12 mixes with 1:1 (mass ratio) with milk and the gel character opinion rating of the gel milk dessert that obtains is " A " or " B ".In addition, the milk dessert base-material among the embodiment 1 ~ 12 mixes with 1:4 (mass ratio) with milk and the viscous liquid shape milk dessert that obtains, does not have the gel particle to swim, and the ocular estimate grade is " A " or " B ".
Should explain, the milk dessert base-material among the embodiment 1 ~ 12 mix with 1:1 (mass ratio) with milk and the gel strength of the gel milk dessert that obtains all 0.5 * 10
3～1.5 * 10
3N/m
2Scope.In addition, the milk dessert base-material among the embodiment 1 ~ 12 mix with 1:4 (mass ratio) with milk and the viscosity of the viscous liquid shape milk dessert that obtains in the scope of 100～600mPas.
Relative therewith, the situation of the milk dessert base-material of comparative example 1 owing to do not contain pectin, thus with etc. the milk of quality mixes and the gel character opinion rating of the gel milk dessert that obtains is " C ".
The situation of the milk dessert base-material of comparative example 2, owing to not using HM pectin to use LM pectin, the ocular estimate grade of the viscous liquid shape milk dessert that obtains so mixes with 4 quality milk doubly is " C ".
The situation of the milk dessert base-material of comparative example 3 owing to do not contain micro fiber shape cellulose, so with etc. the milk of quality mixes and the gel character opinion rating of the gel milk dessert that obtains is " C ".
The situation of the milk dessert base-material of comparative example 4, owing to not using micro fiber shape cellulose to use fermented cellulosic, so with etc. the milk of quality mix and the gel character opinion rating of the gel milk dessert that obtains is " C ".
The situation of the milk dessert base-material of comparative example 5, owing to do not contain phytic acid, the ocular estimate grade of the viscous liquid shape milk dessert that obtains so mixes with 4 quality milk doubly is " C ".
The situation of the milk dessert base-material of comparative example 6, owing to replace phytic acid to use citric acid, the ocular estimate grade of the viscous liquid shape milk dessert that obtains so mixes with 4 quality milk doubly is " C ".
The situation of the milk dessert base-material of comparative example 7; Because pH is low to be 2.0; Therefore with etc. the milk of quality mixes and the gel character of the gel milk dessert that obtains is evaluated as " C ", and mix with 4 quality milk doubly and the ocular estimate grade of the viscous liquid shape milk dessert that obtains also is " C ".
The situation of the milk dessert base-material of comparative example 8 and since the ratio (quality criteria) of HM pectin/phytic acid low be 1, so with etc. the milk of quality mix and the gel character of the gel milk dessert that obtains is evaluated as " C ".
The situation of the milk dessert base-material of comparative example 9, because ratio (quality criteria) height of HM pectin/phytic acid is 800, the ocular estimate grade of the viscous liquid shape milk dessert that obtains so mixes with 4 quality milk doubly is " C ".
Can know that by embodiment 3 ~ 6 and comparative example 8,9 ratio of HM pectin/phytic acid (quality criteria) is preferably 2 ~ 400, more preferably 10 ~ 300.
Industrial applicability
Milk dessert base-material of the present invention, pH are more than 3, contain HM pectin, phytic acid and micro fiber shape cellulose, and are 2 ~ 400 mass parts with respect to the content of the HM pectin of phytic acid 1 mass parts.Therefore; Through milk dessert base-material of the present invention and milk limit adjustment mixing ratio limit is mixed, can modulate from gel-type food until the various levelnesses of the viscous liquid shape beverage of the homogeneous as boruga, the int milk dessert of outward appearance.In addition, milk dessert base-material of the present invention also can be used as the fruity sauces of ability setting-out and directly uses.Therefore in the modulation of milk dessert, be exceedingly useful.
Claims (4)
1. milk dessert base-material, it is can be the milk dessert base-material more than 3 through the pH that mixes the milk dessert that gel or viscous liquid shape are provided with milk,
Wherein, contain HM pectin, phytic acid and micro fiber shape cellulose, and be 2 ~ 400 mass parts with respect to the content of the HM pectin of phytic acid 1 mass parts.
2. milk dessert base-material according to claim 1 wherein, contains HM pectin with the ratio of 1 ~ 4 quality %, contains phytic acid with the ratio of 0.0075 ~ 2 quality %, contains micro fiber shape cellulose with the ratio of 0.01 ~ 3 quality %.
3. milk dessert base-material according to claim 1 and 2, wherein, pH is below 4.6.
4. milk dessert, its be by quality ratio for the ratio of 1:0.5 ~ 8 equably hybrid right require that each described milk dessert base-material and milk obtain in 1 ~ 3.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010249829A JP2012100555A (en) | 2010-11-08 | 2010-11-08 | Milk dessert base |
| JP2010-249829 | 2010-11-08 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102461670A true CN102461670A (en) | 2012-05-23 |
| CN102461670B CN102461670B (en) | 2014-12-24 |
Family
ID=46066016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110349819.5A Expired - Fee Related CN102461670B (en) | 2010-11-08 | 2011-11-08 | Dairy dessert base material |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2012100555A (en) |
| CN (1) | CN102461670B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461768A (en) * | 2010-11-17 | 2012-05-23 | 蓝帜株式会社 | Jam food |
| CN106999600A (en) * | 2014-11-24 | 2017-08-01 | 株式会社大赛璐 | Include the disintegrating particles composition for crushing lactose or lactose of pelletizing |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7017298B2 (en) * | 2016-01-25 | 2022-02-08 | ハウス食品株式会社 | Fluid gel food base |
| JP7171874B2 (en) * | 2016-01-25 | 2022-11-15 | ハウス食品株式会社 | fluid gel food base |
| JP7317585B2 (en) * | 2019-06-14 | 2023-07-31 | ハウス食品株式会社 | fluid gel food base |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000279106A (en) * | 1999-03-31 | 2000-10-10 | House Foods Corp | Base for gel food |
| CN1942112A (en) * | 2004-04-15 | 2007-04-04 | 索莱有限责任公司 | Acid beverage composition and process for making same utilizing an aqueous protein component |
| CN101218970A (en) * | 2008-01-25 | 2008-07-16 | 西安银桥生物科技有限责任公司 | Punica granatum l. milk product and producing method thereof |
-
2010
- 2010-11-08 JP JP2010249829A patent/JP2012100555A/en active Pending
-
2011
- 2011-11-08 CN CN201110349819.5A patent/CN102461670B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000279106A (en) * | 1999-03-31 | 2000-10-10 | House Foods Corp | Base for gel food |
| CN1942112A (en) * | 2004-04-15 | 2007-04-04 | 索莱有限责任公司 | Acid beverage composition and process for making same utilizing an aqueous protein component |
| CN101218970A (en) * | 2008-01-25 | 2008-07-16 | 西安银桥生物科技有限责任公司 | Punica granatum l. milk product and producing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| BRENDA J.KELLY ET AL: "Dialyzable Calcium from Milk Processed with Soluble Fiber-Containing Gums, Thickeners, and Cocoa", 《JOURNAL OF FOOD SCIENCE》, vol. 55, no. 4, 31 December 1990 (1990-12-31) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461768A (en) * | 2010-11-17 | 2012-05-23 | 蓝帜株式会社 | Jam food |
| CN106999600A (en) * | 2014-11-24 | 2017-08-01 | 株式会社大赛璐 | Include the disintegrating particles composition for crushing lactose or lactose of pelletizing |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102461670B (en) | 2014-12-24 |
| JP2012100555A (en) | 2012-05-31 |
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