CN103974625A - Freezing-tolerant acidic protein food product - Google Patents
Freezing-tolerant acidic protein food product Download PDFInfo
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- CN103974625A CN103974625A CN201280059858.4A CN201280059858A CN103974625A CN 103974625 A CN103974625 A CN 103974625A CN 201280059858 A CN201280059858 A CN 201280059858A CN 103974625 A CN103974625 A CN 103974625A
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
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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
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/15—Frozen dairy products
- A23C2260/152—Frozen fermented milk products, e.g. frozen yoghurt or yoghurt ice cream; Frozen milk products containing living microorganisms
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- Beans For Foods Or Fodder (AREA)
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Abstract
The invention addresses the problem of providing a freezing-tolerant acidic protein food product that can retain pre-freezing smoothness without syneresis, void formation, or roughening of the texture after freezing and thawing. It is possible to prepare a freezing-tolerant acidic protein food product by including a gelling agent and two or more species selected from the group consisting of trisaccharides or higher oligosaccharides, trehalose, galacturonic acid-containing polysaccharides, and starch.
Description
Technical field
The present invention relates to there is the acidic protein food of deep freeze resistance, with and manufacture method.
Background technology
Acidic protein food taking Yoghourt as representative although eaten since ancient times always, because moisture is high, is preserved also bad product of time dependent even if therefore also exist under frozen state.So, in order to improve the keeping quality of acidic protein food, studied the method for freezing acidic protein food.
But, when freezing acidic protein food, protein freeze denaturalization, while thawing, producing " space " becomes spongyly, produces dehydration, damages the texture that the acidic protein food before freezing has.
So, as solution to the problems described above, thereby disclosing by add gelling agent, oligosaccharide kind ferment obtain having the soymilk Yoghourt method (patent documentation 1) of deep freeze resistance, by adding natural gellan gum (native gellan gum) and pectin and/or soluble soybean polysaccharide class, thereby even if obtain also having the method (patent documentation 2) of the soft whipped mixt of deep freeze resistance under acidic region.
Prior art document
Patent documentation
Patent documentation 1: Japanese kokai publication hei 11-113485 communique
Patent documentation 2: TOHKEMY 2005-198650 communique
Summary of the invention
the problem that invention will solve
But, in the technology of patent documentation 1, the generation that can suppress dehydration, space is disclosed, in the technology of patent documentation 2, disclose the gathering of the protein after can freezing-inhibiting thawing, but may not meet the inhibition to dehydration, space.And then, also there is the problem of the coarse mouthfeel of acidic protein food after freeze-thaw, the mouthfeel of the acidic protein food after thawing also cannot be satisfactory.So, technology in the past can not meet the deep freeze resistance of giving acidic protein food, expects the technology of improvement deep freeze resistance.
Problem of the present invention is, provide after freeze-thaw, do not produce dehydration and " space ", mouthfeel not coarse, can maintain acidic protein food slickness, that there is deep freeze resistance before freezing.
for the scheme of dealing with problems
The inventor etc. conduct in-depth research in order to address the above problem, result obtains following opinion: two or more and the gelling agent that add the group that is selected from 3 sugar above oligosaccharides or trehalose, the polysaccharide that contains galacturonic acid and starch, thereby the gathering of the protein while suppressing to thaw well, suppress the generation in dehydration, space, even if after freeze-thaw the mouthfeel of acidic protein food also not coarse, can maintain the slickness before freezing, thereby address the above problem.
, the present invention is as described below:
(1) acidic protein food, is characterized in that, contain be selected from the above oligosaccharides of 3 sugar or trehalose, containing two or more and gelling agent in the polysaccharide of galacturonic acid and the group of starch.
(2) according to the acidic protein food (1) described, wherein, starch is producing starch.
(3), according to the acidic protein food (1) described, wherein, be soluble soybean polysaccharide class containing the polysaccharide of galacturonic acid.
(4) according to the acidic protein food described in any one in (1)～(3), wherein, acidic protein food is Yoghourt.
(5) manufacture method for acidic protein food, is characterized in that, add be selected from the above oligosaccharides of 3 sugar or trehalose, containing two or more and gelling agent in the polysaccharide of galacturonic acid and the group of starch.
(6) a deep freeze resistance adding method for acidic protein food, is characterized in that, add be selected from the above oligosaccharides of 3 sugar or trehalose, containing two or more and gelling agent in the polysaccharide of galacturonic acid and the group of starch.
the effect of invention
According to the present invention, can provide after freeze-thaw, not produce dehydration and " space ", mouthfeel are not coarse, can maintain acidic protein food slickness, that have deep freeze resistance before freezing.
Detailed description of the invention
Be described in detail for the present invention below.
(acidic protein food)
Acidic protein food of the present invention refer to contain be selected from the above oligosaccharides of 3 sugar or trehalose, containing two or more and the protein food of acidic regions gelling agent, in pH2～5.5 in the polysaccharide of galacturonic acid and the group of starch.So, in the present invention, need to contain be selected from the above oligosaccharides of 3 sugar or trehalose, containing two or more and gelling agent in the polysaccharide of galacturonic acid and the group of starch, therefore, for example only coordinate gelling agent or only coordinate gelling agent and oligosaccharides,, while only coordinating a kind of additive except gelling agent, do not there is deep freeze resistance of the present invention.
In addition, give the viewpoint of effect can bring into play deep freeze resistance of the present invention, in acidic protein food, preferably contain the above oligosaccharides of 3 sugar or trehalose, polysaccharide, starch, gelling agent containing galacturonic acid.
As acidic protein food of the present invention, can list and add the acid protein-contg gel-type food that acid etc. forms, the fermented food that the fermentation that utilizes lactic acid bacteria etc. taking Yoghourt as representative forms, contain albumen as nitrogenous source and demonstrate acid nursing food, swallow the dense thick fluid foods such as food (Enriched liquid food), be shaped to the acid semi-solid food such as the flour paste of pasty state etc. and wrap the acid emulsions such as grease-contained whipping cream, mayonnaise etc.
Among these acidic protein foods, can bring into play the preferred Yoghourt of viewpoint of the effect of giving deep freeze resistance of the present invention.
(Yoghourt)
In the present invention, Yoghourt is to instigate the animal milks such as milk, Goat Milk, goat milk to carry out the material that lactobacillus-fermented forms, make soymilk carry out the material that lactobacillus-fermented forms, make dispersion liquid that is dispersed with the soybean proteins such as soy meal, FSPC, soybean protein isolate in water etc. carry out the material that lactobacillus-fermented forms.
(gelling agent)
As the gelling agent in the present invention, for example, can exemplify gelatin, casein, agar, carrageenan, xanthans, locust bean gum, guar gum, alginic acid, gellan gum (gellan gum), tamarind gum, LM-pectin, tamarind seed polysaccharide class, konjaku etc., can be used together they a kind with on use.As gelling agent, the high viewpoint of protein denaturation inhibition when freezing, preferably gelatin, xanthans, locust bean gum.
The addition of gelling agent is according to mouthfeel of protein content, fermentation temperature, cryogenic temperature, speed, acidic protein food etc. and suitable adjustment, it is desirable to be preferably 0.01 % by weight～10 % by weight, 0.05 % by weight～5 % by weight more preferably.When the addition of gelling agent is very few, existence can not obtain the situation of the protein denaturation inhibition when freezing fully.In addition, also no problem even if the addition of gelling agent exceedes 10 % by weight, but just can bring into play sufficient effect with such amount.
(containing the polysaccharide of galacturonic acid)
The polysaccharide containing galacturonic acid in the present invention refers to the polysaccharide that contains plant-derived galacturonic acid, can list the various acidic polysaccharose classes that are derived from beans, is derived from the water-soluble polysaccharides of taro class, citrus pectin, apple pectin, beet pectin etc.Wherein, to give the high viewpoint of effect of deep freeze resistance, preferred water dissolubility soybean polysaccharides, be derived from the HM-pectin of oranges and tangerines, and then preferably use soluble soybean polysaccharide class.These containing polysaccharides of galacturonic acid can be used together a kind with on use.
In the present invention, it is desirable to, be preferably containing the addition of the polysaccharide of galacturonic acid that 0.01 % by weight is above, more preferably 0.1 % by weight is above and then more preferably more than 0.2 % by weight.When addition is very few, existence can not be given the situation of enough deep freeze resistances.In addition,, even if addition does not too much also change in effect, be therefore roughly 2 % by weight as the upper limit of addition.
(starch)
In the present invention, think that starch suppresses the dehydration while thawing, for example, can exemplify the taro kind of starch such as farina, sweet potato starch, tapioca; The cereal starch such as wheat flour starch, waxy corn starch, cornstarch, rice starch; The bean starch such as pea starch, Faba bean starch, kidney bean starch; The producing starch such as crosslinked starch taking these starch etc. as raw material, alphalysed starch, etherification starch, esterification starch, can be used together they a kind with on use.Be preferably and there is the starch of deep freeze resistance, preferably use producing starch, as concrete example, can list hydroxypropyl PASELLI EASYGEL, hydroxypropul starch, acetylated distarch adipate, Ultra Tex 2 etc.Wherein, most preferably be hydroxypropyl PASELLI EASYGEL or acetylated distarch adipate.
The addition of starch it is desirable to be preferably 0.5 % by weight～4 % by weight, more preferably 1 % by weight～2.5 % by weight is suitable.When the addition of starch is very few, there is the situation that produces dehydration while thawing, when the addition of starch is too much, have the situation that affects mouthfeel.
(above oligosaccharides or the trehalose of 3 sugar)
Oligosaccharides in the present invention comprises: 3 carbohydrates such as gossypose, melezitose, maltotriose, 4 carbohydrates such as acarbose, stachyose, maltotetraose, and until 6 sugar in following carbohydrates comprise carbohydrate pure substance, mixture.Can be used together in these oligosaccharides or trehalose a kind with on use.
Wherein, give with deep freeze resistance the viewpoint that effect is high, preferably use trehalose.
The addition of oligosaccharides be 2 % by weight above, be preferably that 4 % by weight are above, more preferably 6 % by weight are suitable above.When addition is very few, existence can not be given the situation of enough deep freeze resistances.
In acidic protein food of the present invention, except above-mentioned, also can add other raw-food material and the food additives such as emulsifying agent, acid, spices such as protein, carbohydrate, dietary fiber, condiment.As protein, can be used alone or as a mixture protein or their analytes such as egg protein, lactoprotein, soybean protein, fish protein, meat protein, aleuronat, corn protein.
(manufacture method)
Describe for the representational autofrettage of acidic protein food of the present invention below.
In protein solution, add and be selected from more than 3 sugar oligosaccharides or trehalose, prepare mixed liquor containing two or more and gelling agent in the polysaccharide of galacturonic acid and the group of starch.In addition, while preparing this mixed liquor, in order to improve the hobby, functional of local flavor, can use aptly necessary raw-food material (fruit juice, pulp, vegetables, carbohydrate, grease, milk product, flour class, starch based, cocoa slurry, birds and beasts processed fish meat products etc.), food additives (mineral, vitamin, thickening stabilizing agent, acid, spices etc.).
Obtained mixed liquor is adjusted to acidic region.As the method for adjusting to acidic region, any means all can, for example can adjust by the interpolation that utilizes the fermentation of lactic acid bacteria, yeast or fruit, acid.
Mixed liquor can utilize the homogenizers such as homogenizer to homogenize as required.Mixed liquor homogenize carry out opportunity arbitrarily all can, can carry out in the front and back that mixed liquor are adjusted to acidic region, the number of times homogenizing can be also more than 1 time.About the homogenization pressure of homogenizer, being adjusted to before acidic region as long as for being enough pressure for emulsification, be not particularly limited, be adjusted to after acidic region as long as for the enough pressure of gathering for destruction protein, be not particularly limited.
The method for disinfection of mixed liquor can be any means, is not particularly limited, and for example, can list batch (-type) bactericidal assay or indirect mode or the direct UHT sterilization treatment method etc. of mode of heating utilized.In addition,, for viable bacteria types such as Yoghourts, the lysate before fermentation is carried out to sterilization.
So operation, manufactures acidic protein food of the present invention.
Even if acidic protein food of the present invention by IQF, slowly the method such as freezing freezing after, keeping is medium in freezer, thaw and process after, do not produce space yet, do not cause dehydration yet, mouthfeel also with freezing before similarly maintain slickness, there is deep freeze resistance.
Embodiment
Embodiments of the invention are below shown.It should be noted that, if be not particularly limited, part, % etc. are in weight basis.
(embodiment 1～4, comparative example 1～2) effect to Yoghourt
Use homogenizer to Yoghourt (trade name: Bulgaria, Meiji Co., Ltd. manufacture) processing (15MPa) homogenizes, then, be warming up to 60 DEG C from 50 DEG C, according to the formula of table 1 (hydroxypropyl PASELLI EASYGEL (trade name: CLEARAM CH3020, Rocket Japan Co., Ltd. manufacture), gelling agent (trade name: R micro mist, Nitta Gelatin Inc. manufactures), soluble soybean polysaccharide class (trade name: Soyafaibu-S-DA100, Fuji Oil Co., Ltd. manufacture), trehalose (trade name: TREHA, Hayashibara Co., Ltd. manufacture)) concoct after, use the homogenizer processing (15MPa) that homogenizes.Be cooled to after 20 DEG C, be filled in cup, in freezer, a cooling Dinner, prepares Yoghourt.
By cooled Yoghourt freezing 1 week (18 DEG C) in freezer, in freezer, thaw.After thawing, in 5 evaluation personnel, carry out the evaluation of " space ", dehydration, mouthfeel.It should be noted that, represented by 3 following stages for " space ": zero: there is no " space ", △: have a small amount of " space ", ×: " space ", for dehydration, mouthfeel, each evaluation personnel score with the benchmark in 5 stages shown in table 2, on average assign to evaluate by it.
In the result of evaluating shown in table 1.
(table 1) formula table and evaluation result
The metewand of (table 2) dehydration and mouthfeel
Be that 3 points of materials of zero of being evaluated as above and " space " are judged as and have deep freeze resistance of the present invention by the evaluation score of dehydration, mouthfeel.
Thereby confirm by containing and be selected from the above oligosaccharides of 3 sugar or trehalose, can give deep freeze resistance to acidic protein food containing two or more and gelling agent in the polysaccharide of galacturonic acid and the group of starch.In addition, as embodiment 4, confirm while adding trehalose, soluble soybean polysaccharide class, producing starch and gelling agent, the mouthfeel after thawing is more smooth, can further bring into play deep freeze resistance of the present invention and give effect.
On the other hand, only coordinate gelling agent as comparative example 2 time, can not give deep freeze resistance.
The effect of (embodiment 5～8) Yoghourt based food to use soymilk
By fermented soybean milk (Fuji Oil Co. soymilk being carried out after the sterilization of lactobacillus-fermented, Ltd. manufacture, contain soluble soybean polysaccharide class 0.7%) be warming up to 60 DEG C from 50 DEG C, concoct according to the formula of table 3 (hydroxypropyl PASELLI EASYGEL (trade name: CLEARAM CH3020), gelling agent (trade name: R micro mist), soluble soybean polysaccharide class (trade name: Soyafaibu-S-DA100), trehalose (trade name: TREHA)) then, use the homogenizer processing (15MPa) that homogenizes.Be cooled to after 20 DEG C, be filled in cup, in freezer, a cooling Dinner, prepares Yoghourt based food.
Evaluate according to embodiment 1, in result shown in table 3.
(table 3) formula table and evaluation result
Evaluation result by embodiment 5～8 confirms: even if use, soymilk is fermented in the situation of acidic protein food of the fermented soybean milk that obtains and also has deep freeze resistance.In addition, known by increasing the addition of trehalose, producing starch, thus further suppressing dehydration, mouthfeel is more smooth.
The effect of (embodiment 9) oligosaccharides
By fermented soybean milk (Fuji Oil Co. soymilk being carried out after the sterilization of lactobacillus-fermented, Ltd. manufacture) be warming up to 60 DEG C from 50 DEG C, according to the formula of table 4 (hydroxypropyl PASELLI EASYGEL (trade name: CLEARAMCH3020), gelling agent (trade name: R micro mist), soluble soybean polysaccharide class (trade name: Soyafaibu-S-DA100), oligosaccharides (trade name: Marudekku PH400P, Showa SangyoCo., Ltd. manufacture)) concoct after, use the homogenizer processing (15MPa) that homogenizes.Be cooled to after 20 DEG C, be filled in cup, in freezer, a cooling Dinner, prepares Yoghourt.
Evaluate according to embodiment 1, in result shown in table 5.
(table 4) formula table
| Embodiment 9 | |
| Fermented soybean milk | 85.0％ |
| Soluble soybean polysaccharide class | 0.6％ |
| Gelling agent | 1.3％ |
| Producing starch | 2.0％ |
| Oligosaccharides | 10.0％ |
| Water | Surplus |
| Amount to | 100％ |
(table 5) evaluation result
| " space " | Dehydration | Mouthfeel | |
| Embodiment 9 | ○ | 4 | 4 |
As shown in the result of embodiment 9, even if also there is deep freeze resistance in the situation that using oligosaccharides to prepare acidic protein food.
The effect of (embodiment 10～12) soluble soybean polysaccharide class
Use homogenizer to Yoghourt (trade name: Bulgaria, Meiji Co., Ltd. manufacture) processing (15MPa) homogenizes, then, be warming up to 60 DEG C from 50 DEG C, (after hydroxypropyl PASELLI EASYGEL (trade name: CLEARAM CH3020), gelling agent (trade name: R micro mist), soluble soybean polysaccharide class (trade name: Soyafaibu-S-DA100), trehalose (trade name: TREHA) concoct, use the homogenizer processing (15MPa) that homogenizes according to the formula of table 6.Be cooled to after 20 DEG C, be filled in cup, in freezer, a cooling Dinner, prepares Yoghourt.
Evaluate according to embodiment 1, in result shown in table 6.
(table 6) formula table and evaluation result
From the evaluation result of embodiment 10～12, by increasing the addition of soluble soybean polysaccharide class, thereby can improve mouthfeel, dehydration, improve deep freeze resistance of the present invention and give effect.
The Yoghourt based food of (embodiment 13) viable bacteria type
Will be with 80 portions of soymilk (without adjusting soymilk, Fuji Oil Co., Ltd. manufacture) and the solution that is mixed to get of the ratio of 7 parts of water be warming up to 60 DEG C from 50 DEG C, add 2.0 parts of gelling agents (trade name: R micro mist), 2.0 parts of hydroxypropyl PASELLI EASYGELs (trade name: CLEARAM CH3020), 8.0 portions of trehaloses (trade name: TREHA), 1.0 parts of soluble soybean polysaccharide classes (trade name: Soyafaibu-S-DA100).After dissolving, use the homogenizer processing (15MPa) that homogenizes, be cooled to 42 DEG C.Then, in the solution of processing, add while stirring lactic acid bacteria fermenting agent and be 0.016% having carried out homogenizing, at the condition bottom fermentations of 42 DEG C, 6 hours to pH4.6.After fermentation, use the homogenizer processing (15MPa) that homogenizes.Be cooled to after 20 DEG C, be filled in cup a cooling Dinner in freezer, the Yoghourt based food of preparation viable bacteria type.
Evaluate according to embodiment 1, in result shown in table 7.
(comparative example 3)
Will be with 80 portions of soymilk (without adjusting soymilk, Fuji Oil Co., Ltd. manufacture) and the solution that is mixed to get of the ratio of 10 parts of water be warming up to 60 DEG C from 50 DEG C, add 2.0 parts of gelling agents (trade name: R micro mist), 8.0 portions of trehaloses (trade name: TREHA).After dissolving, the processing that homogenizes under 15MPa with homogenizer, is cooled to 42 DEG C.Then, in the solution of having processed, add while stirring lactic acid bacteria fermenting agent and be 0.016% homogenizing, at the condition bottom fermentations of 42 DEG C, 6 hours to pH4.6.After fermentation, use the homogenizer processing (15MPa) that homogenizes.Be cooled to after 20 DEG C, be filled in cup, in freezer, a cooling Dinner, prepares Yoghourt.
Evaluate according to embodiment 1, in result shown in table 7.
(table 7) evaluation result
As described in Example 13, even if also there is deep freeze resistance in the situation of the known acidic protein food for generation lactic acid bacteria.
On the other hand, as shown in comparative example 3, only can not give sufficient deep freeze resistance when gelling agent and trehalose.
(embodiment 14) is without fermentation acidic protein food
Will be with 80 portions of soymilk (without adjusting soymilk, Fuji Oil Co., Ltd. manufacture) and the solution that is mixed to get of the ratio of 7 parts of water be warming up to 60 DEG C from 50 DEG C, add 2.0 parts of gelling agents (trade name: R micro mist), 8.0 portions of trehaloses (trade name: TREHA), 2.0 parts of hydroxypropyl PASELLI EASYGELs (trade name: CLEARAMCH3020), 1.0 parts of soluble soybean polysaccharide classes (trade name: Soyafaibu-S-DA100).After dissolving, make pH be down to 4.6 by adding lactic acid, processing homogenizes under 15MPa with homogenizer.Be cooled to after 20 DEG C, be filled in cup, in freezer, a cooling Dinner, prepares azymous acidic protein food.
Evaluate according to embodiment 1, in result shown in table 8.
(table 8) evaluation result
| " space " | Dehydration | Mouthfeel | |
| Embodiment 14 | ○ | 5 | 5 |
As described in Example 14, even if known also have deep freeze resistance in acid such as utilizing lactic acid has reduced the acidic protein food of pH.
Claims (9)
1. an acidic protein food, is characterized in that, contain be selected from the above oligosaccharides of 3 sugar or trehalose, containing two or more and gelling agent in the polysaccharide of galacturonic acid and the group of starch.
2. acidic protein food according to claim 1, wherein, starch is producing starch.
3. acidic protein food according to claim 2, wherein, producing starch be selected from the group of hydroxypropyl PASELLI EASYGEL, hydroxypropul starch, acetylated distarch adipate and Ultra Tex 2 more than a kind.
4. acidic protein food according to claim 1, wherein, the polysaccharide that contains galacturonic acid is soluble soybean polysaccharide class.
5. acidic protein food according to claim 1, wherein, gelling agent be selected from the group of gelatin, xanthans and locust bean gum more than a kind.
6. according to the acidic protein food described in any one in claim 1～3, wherein, acidic protein food is Yoghourt.
7. a manufacture method for acidic protein food, is characterized in that, add be selected from the above oligosaccharides of 3 sugar or trehalose, containing two or more and gelling agent in the polysaccharide of galacturonic acid and the group of starch.
8. a deep freeze resistance adding method for acidic protein food, is characterized in that, add be selected from the above oligosaccharides of 3 sugar or trehalose, containing two or more and gelling agent in the polysaccharide of galacturonic acid and the group of starch.
9. be selected from the above oligosaccharides of 3 sugar or trehalose, containing two or more and gelling agent in the polysaccharide of galacturonic acid and the group of starch, for giving the purposes of deep freeze resistance of acidic protein food.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2011272927 | 2011-12-14 | ||
| JP2011-272927 | 2011-12-14 | ||
| PCT/JP2012/081921 WO2013089056A1 (en) | 2011-12-14 | 2012-12-10 | Freezing-tolerant acidic protein food product |
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| CN103974625A true CN103974625A (en) | 2014-08-06 |
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| JPH11113485A (en) * | 1997-10-16 | 1999-04-27 | Tajimaya Shokuhin Kk | Production of frozen soybean milk yogurt |
| JP2004215563A (en) * | 2003-01-14 | 2004-08-05 | Sanei Gen Ffi Inc | Quality improver for milk product |
| JP2005013212A (en) * | 2003-06-05 | 2005-01-20 | Sanei Gen Ffi Inc | Stabilizer for yoghurt and yoghurt containing the same |
| JP2008136490A (en) * | 2006-11-10 | 2008-06-19 | Sanei Gen Ffi Inc | Method for producing yogurt |
| JP2008220268A (en) * | 2007-03-13 | 2008-09-25 | Asahi Kasei Chemicals Corp | Acid milk foodstuff with mild acidity |
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| JPS592661A (en) * | 1982-06-29 | 1984-01-09 | T Hasegawa Co Ltd | Pasty food |
| JPS6214742A (en) * | 1985-07-11 | 1987-01-23 | Fuji Oil Co Ltd | Soft cheese |
| JP4523668B1 (en) * | 2009-10-29 | 2010-08-11 | 日本食品化工株式会社 | Pasty or gel food |
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2012
- 2012-12-10 CN CN201280059858.4A patent/CN103974625A/en active Pending
- 2012-12-10 WO PCT/JP2012/081921 patent/WO2013089056A1/en active Application Filing
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11113485A (en) * | 1997-10-16 | 1999-04-27 | Tajimaya Shokuhin Kk | Production of frozen soybean milk yogurt |
| JP2004215563A (en) * | 2003-01-14 | 2004-08-05 | Sanei Gen Ffi Inc | Quality improver for milk product |
| JP2005013212A (en) * | 2003-06-05 | 2005-01-20 | Sanei Gen Ffi Inc | Stabilizer for yoghurt and yoghurt containing the same |
| JP2008136490A (en) * | 2006-11-10 | 2008-06-19 | Sanei Gen Ffi Inc | Method for producing yogurt |
| JP2008220268A (en) * | 2007-03-13 | 2008-09-25 | Asahi Kasei Chemicals Corp | Acid milk foodstuff with mild acidity |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360335A (en) * | 2014-08-15 | 2016-03-02 | 玉米产品开发公司 | Food products containing a modified waxy cassava starch |
| US10172368B2 (en) | 2014-08-15 | 2019-01-08 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
| CN104255923A (en) * | 2014-10-14 | 2015-01-07 | 内蒙古伊利实业集团股份有限公司 | Freezing-resisting liquid milk product and preparation method thereof |
| CN114680166A (en) * | 2020-12-30 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Anti-freezing preservative, food containing anti-freezing preservative and food preservation method |
| CN114680166B (en) * | 2020-12-30 | 2024-03-29 | 丰益(上海)生物技术研发中心有限公司 | Antifreeze preservative, food containing antifreeze preservative and food preservation method |
| CN114208878A (en) * | 2021-12-20 | 2022-03-22 | 新希望乳业股份有限公司 | Yogurt capable of being frozen and thawed and preparation method thereof |
| CN114451530A (en) * | 2022-01-21 | 2022-05-10 | 辽宁禾丰蛋业有限公司 | Marinated egg product capable of improving thawing layering phenomenon after quick freezing and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6015669B2 (en) | 2016-10-26 |
| WO2013089056A1 (en) | 2013-06-20 |
| JPWO2013089056A1 (en) | 2015-04-27 |
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