JP2004267160A - Dairy product, and production method for the same and application of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide dairy products excellent in palate feeling represented by richness feeling/melting feeling in the mouth and/or stability such as shape retention and water retainability, to provide a method for producing the dairy products, and to provide a food additive composition useful for preparing the dairy products. <P>SOLUTION: This food additive composition for the dairy product is obtained by formulating with the dairy product two components of (a) native type gellant gum and (b) modified starch. The modified starch comprises preferably at least one kind selected from the group consisting of hydroxypropylating phosphate crosslinked starch derived from waxy corn, hydroxypropylating phosphate crosslinked starch derived from tapioca, hydroxypropylating starch derived from waxy corn and having water fluidity of 10-40 and hydroxypropylating starch derived from tapioca and having water fluidity of 10-40. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【００９１】
（２） ソフトヨーグルトの調製（オールミックス法）
表２に示す処方に従い、ソフトヨーグルトを調製した。具体的にはイオン交換水と牛乳の混合液に、予め十分に混合しておいたグラニュー糖、脱脂粉乳、全脂粉乳及び（１）の食品添加組成物（実施例ａ〜ｂ，比較例ａ）の粉体混合物を添加し、攪拌しながら６５℃で１０分間加熱溶解した。これを６５℃に保持したまま１４．７ＭＰａで均質化した後、９０℃で１０分間加熱殺菌し、８℃の恒温水槽で４０℃まで冷却した。予めベース乳中に分散させたスターターを接種し、４０℃で約５時間培養した。ｐＨが４．５に達した時点で培養を終了し、８℃の恒温水槽で２５℃まで冷却した。得られたヨーグルトカードをプロペラ式攪拌機により１０００ｒｐｍ、５分間攪拌してペースト化し、直径６ｃｍ、深さ４ｃｍのプラスチック製カップに約１００ｇ充填し、室温（約２５℃）で放置して荒熱を取った後、４℃で冷蔵保存し、ソフトヨーグルトを調製した。
【００９２】
【表２】

発酵乳１００重量％中、無脂乳固形分：９．０重量％、乳脂肪分：２．５重量％
【００９３】
（４） ソフトヨーグルトの評価
上記の調製から３日後に、得られたソフトヨーグルト（実施例１〜２、比較例１）の保形性、保水性、凝集性、外観（光沢）、および食感（濃厚感、口溶け感）について評価した。
【００９４】
具体的には、カップ中央部から約５ｇのヨーグルトをスプーンでとり、直径７ｃｍ、深さ約０．７ｃｍのプラスチック製蓋の上にのせ、２５℃で１０分間放置し、その後上記各項目について評価した。上記項目の評価方法は以下の通りである。
「保形性」： カップ中央部のすくい取り跡が完全に残っている場合を５、すくい取り跡が完全に消失している場合を１として評価した。
「保水性」： 蓋の上にのせたヨーグルト片に、離水が全く認められない場合を５、離水がヨーグルト片の全体を覆う場合を１として評価した。
「凝集性」： 蓋の上にのせたヨーグルト片と離水した水の界面に、粒状凝集物が全く認められない場合を５、粒状凝集物が界面を完全に埋めた場合を１として評価した。
【００９５】
「光沢」： カップ中のヨーグルトを白色蛍光灯直下で光をあてたときに、表面に凹凸がなく、きらきら光ってみえる状態を５、表面があらく、光を反射しない場合を１として評価した。
「食感」： 濃厚感および口溶け感について、５段階のカテゴリー尺度法（食品ラボにおける官能評価（３）、日本食品化学工学会誌、Ｖｏｌ．４８， Ｎｏ．６， ４５３−４６６ （２００１）等）に従って評価した。
【００９６】
評価結果を表３に示す。なお、各評価項目とも５段階（１： 悪い、２： やや悪い、３： やや良い、４： 良い、５： 非常に良い）で評価した。
【００９７】
【表３】

【００９８】
表３より、実施例ａ， ｂの食品添加組成物を使用し、オールミックス法により調製したソフトヨーグルトは、保形性に優れたヨーグルトであった。しかし、調製時のミックスの粘度が高くなり、充分な均質化ができないという問題があるため、保水性や凝集性、および食感の面で改良の余地があった。
【００９９】
実験例２：ゲル化剤溶液を発酵乳に添加する方法によるソフトヨーグルトの調製
（１） 発酵乳の調製（発酵工程）
実験例１と同じ化工澱粉を使用し、表４に示す配合割合に従って発酵乳（実施例ｃ〜ｄ）を調製した。また、実施例で使用の化工澱粉に代えてＤＥ値１０のマルトデキストリンを用い、同様の方法で発酵乳を調製した（比較例ｂ）
具体的には、イオン交換水と牛乳の混合液に、予め十分に混合しておいた全脂粉乳、脱脂粉乳、グラニュー糖、及び化工澱粉の粉体混合物を添加し、撹拌しながら６５℃で１０分間加熱溶解した。これを６５℃に保持したまま１４．７ＭＰａで均質化した後、９０℃で１０分間加熱殺菌し、８℃の恒温水槽で４０℃まで攪拌冷却した。次に、これに、予めベース乳中に分散させたスターターを接種し、４０℃で約５時間培養した。ｐＨ４．５に達した時点で培養を終了し、得られたヨーグルトカードを８℃の恒温水槽で２０℃まで撹拌冷却した。得られた発酵乳を２０℃で保持した。
【０１００】
【表４】

発酵乳１００重量％中、無脂乳固形分：１２．９重量％、乳脂肪分：３．６重量％
【０１０１】
（２） ゲル化剤溶液の調製（２０℃溶液）
ゲル化剤としてネイティブ型ジェランガムを用いて、表５に示す処方に従ってゲル化剤溶液を調製した。具体的には、常温のイオン交換水にネイティブ型ジェランガムを添加し、９０℃で１０分間加熱後、２０℃の恒温水槽で該温度まで冷却し、同一温度で保持した。なお、２０℃においてゲル化剤溶液は弱いゲルを形成していた。
【０１０２】
【表５】

【０１０３】
（３） ソフトヨーグルトの調製
（１）で調製した発酵乳（実施例ｃ−ｄ及び比較例ｂ）と（２）で調製したゲル化剤溶液を、表６に示す処方に従って７０：３０の配合比率で混合後、冷却し、ソフトヨーグルト（実施例３−４及び比較例２）を調製した。
具体的には、（１）で調製した発酵乳に、（２）で調製したゲル化剤溶液（２０℃）を徐々に加え、プロペラ式攪拌機により１，０００ｒｐｍ、５分間攪拌した。これを直径６ｃｍ、深さ４ｃｍのプラスチック製カップに約１００ｇ充填し、室温（２５℃）で１時間放置して荒熱を取った後、４℃で冷蔵保存し、ソフトヨーグルトを調製した。
【０１０４】
【表６】

発酵乳１００重量％中、無脂乳固形分：９．０重量％、乳脂肪分：２．５重量％
【０１０５】
（４） ソフトヨーグルトの評価
上記の調製から３日後に、実験例１と同様にしてソフトヨーグルトの安定性（保形性、保水性、凝集性）および食感（濃厚感および口どけ感）について評価した。評価結果を表７に示す。なお、各評価項目とも５段階（１： 悪い、２： やや悪い、３： やや良い、４： 良い、５： 非常に良い）で評価した。
【０１０６】
【表７】

【０１０７】
実施例３及び４は、いずれもソフトヨーグルトとして好ましい安定性（保形性、保水性、凝集性）と食感（濃厚感、口どけ感）を有していた。実施例３及び実施例４とも特に保形性に優れており、実施例３は実施例４に比べてより濃厚感があって滑らかなであり、逆に実施例４は実施例３に比べて口どけ感がよくフレーバーリリースに優れるという特徴を有していた。
化工澱粉をマルトデキストリン（ＤＥ１０）に置き換えて調製した比較例２では、保水性及び凝集性が低下し、食感的な濃厚感が低下した。
【０１０８】
更に、実験例１に示すオールミックス法により調製した実施例１及び２と、実験例２に示すゲル化剤溶液と発酵乳を混合する方法により調製した実施例３及び４とを比べると、凝集性および食感的な口どけ感が改良された。従って、実験例１に示すオールミックス法よりも、実験例２に示す、ゲル化剤溶液を発酵乳に添加、混合する方法を採用することにより、より好ましい性状のヨーグルトを調製できることが示された。
【０１０９】
実験例３：ソフトヨーグルトの調製（実験例２による製法で、更に、ゲル化剤溶液添加時の温度を調整する製法）
（１） 発酵乳の調製
実験例２の表４に示す処方に従い、実験例２と同様に発酵乳を調製した（実施例ｃ−ｄ）。なお、比較例として、実施例で使用の化工澱粉に代えてＤＥ値１０のマルトデキストリンを使用した発酵乳を調製した（比較例ｂ）。
【０１１０】
（２） ゲル化剤溶液の調製（５５℃溶液）
実験例２の表５に示す処方に従い、実験例２と同様にゲル化剤溶液を調製した。
ただし、９０℃で１０分間加熱後、５５℃の恒温水槽内で該温度まで冷却し、同温度で保持した。ネイティブ型ジェランガムのゾル−ゲル転移点は５３℃（濃度０．２％、昇温速度１℃／ｍｉｎで、動的粘弾性の温度依存性から検討した測定値）であり、５５℃でネイティブ型ジェランガムは自由に流れる液状であった。
【０１１１】
（３） ソフトヨーグルトの調製
（１）で調製した発酵乳（実施例ｃ−ｂ及び比較例ｂ）と（２）で調製したゲル化剤溶液を、表８に示す処方に従って７０：３０の配合比率で混合後、冷却し、ソフトヨーグルト（実施例５〜６及び比較例３）を調製した。
具体的には、（１）で調製した発酵乳に、（２）で調製し、５５℃に保持したゲル化剤溶液を徐々に加え、プロペラ式攪拌機により１，０００ｒｐｍ、５分間攪拌した。これを直径６ｃｍ、深さ４ｃｍのプラスチック製カップに約１００ｇ充填し、室温（２０℃）で１時間放置して荒熱を取った後、４℃で冷蔵保存し、ソフトヨーグルトを調製した。
【０１１２】
【表８】

発酵乳１００重量％中、無脂乳固形分：９．０重量％、乳脂肪分：２．５重量％
【０１１３】
（４） ヨーグルトの評価
上記の調製から３日後に、実験例１と同様にしてソフトヨーグルトの保形性、保水性、凝集性および食感（濃厚感および口どけ感）について評価した。評価結果を表９に示す。なお、各評価項目とも５段階（１： 悪い、２： やや悪い、３： やや良い、４： 良い、５： 非常に良い）で評価した。
【０１１４】
【表９】

【０１１５】
実施例５及び６はいずれもソフトヨーグルトとして良好な安定性（保形性、保水性、凝集性）と食感（濃厚感、口どけ感）を有しており、実験例２の実施例３及び４と比較すると、保形性、保水性および凝集性に優れ、食感的な濃厚感が増加した。
【０１１６】
以上の結果から、ネイティブ型ジェランガムを含むゲル化剤溶液をそのゾル−ゲル転移点温度以上（即ち、溶液状態、本実験例３の場合は５５℃）で発酵乳と混合する方が、ゾル−ゲル転移点温度より低い温度（即ち、ゲル状態、実験例２の場合は２０℃）で混合する方法に比べて、安定性および食感のいずれの面からも、より好ましい性状のソフトヨーグルトを調製できることが示された。
【０１１７】
実験例４：ソフトヨーグルトの調製 （容器充填後、急速冷却する方法）
（１） 発酵乳の調製
表１０に示す処方に従い、実験例２と同様に発酵乳を調製した（実施例ｃ−ｄ）。
比較例として、ワキシーコーン由来の化工澱粉（Ｎａｔｉｏｎａｌ Ｓｔａｒｃｈ ａｎｄ Ｃｈｅｍｉｃａｌ Ｃｏｍｐａｎｙ社（ＮＪ， ＵＳＡ）：ノベーション２３００）及びタピオカ由来の化工澱粉（Ｎａｔｉｏｎａｌ Ｓｔａｒｃｈ ａｎｄ Ｃｈｅｍｉｃａｌ Ｃｏｍｐａｎｙ社（ＮＪ， ＵＳＡ）：ナショナルフリジェックス）を使用し、同様の方法で発酵乳を調製した（比較例ｃ〜ｄ）。また、化工澱粉の代わりにＤＥ値１０のマルトデキストリンを用いて発酵乳を調製した（比較例ｂ）。
【０１１８】
【表１０】

発酵乳１００重量％中、無脂乳固形分：１２．９重量％、乳脂肪分：３．６重量％
【０１１９】
（２） ゲル化剤溶液の調製
実験例２の表５に示す処方に従い、実験例２と同様にゲル化剤溶液を調製した。
ただし、９０℃で１０分間加熱後、５５℃の恒温水槽内で該温度まで冷却し、同温度で保持した。５５℃では、ネイティブ型ジェランガムは自由に流れる液状であった。
【０１２０】
（３） ソフトヨーグルトの調製
（１）で調製した発酵乳（実施例ｃ−ｄ及び比較例ｂ−ｄ）と（２）で調製したゲル化剤溶液を、実験例３の表８に示す処方に従って７０：３０の配合比率で混合後、冷却し、ソフトヨーグルト（実施例７−８及び比較例４−６）を調製した。
具体的には、（１）で調製した発酵乳に、（２）で調製したゲル化剤溶液（５５℃）を徐々に加え、プロペラ式攪拌機により１，０００ｒｐｍ、５分間攪拌した。これを直径６ｃｍ、深さ４ｃｍのプラスチック製カップに約１００ｇ充填し、８℃で１時間冷却（急速冷却）後、４℃で冷蔵保存し、ソフトヨーグルトを調製した。
【０１２１】
（４） ヨーグルトの評価
上記の調製から３日後に、実験例１と同様にしてソフトヨーグルトの保形性、保水性および食感（濃厚感および口どけ感）について評価した。評価結果を表１１に示す。なお、各評価項目とも５段階（１： 悪い、２： やや悪い、３： やや良い、４： 良い、５： 非常に良い）で評価した。
【０１２２】
【表１１】

【０１２３】
実施例７及び８はいずれもソフトヨーグルトとして良好な安定性（保形性、保水性、凝集性）と食感（濃厚感、口どけ感）を有していた。また、実施例５−６に比べて、安定性（保水性、凝集性）及び食感（濃厚感、口どけ感）とも優れており、組織が均一で、緻密になった。
【０１２４】
以上の結果から、ネイティブ型ジェランガム溶液をそのゾル−ゲル転移点温度以上（即ち、溶液状態）で発酵乳と混合した場合、急速冷却（本実験例の場合、８℃の恒温水槽で冷却。客観的な目安として、発酵乳とネイティブ型ジェランガム溶液を混合後、３０分以内に１０℃以下に冷却）することで、安定性および食感のいずれの面からもより好ましい性状のソフトヨーグルトを調製できることが示された。
【０１２５】
原料種が同一である一般的な化工澱粉との比較では、実施例７は比較例５に比べて糊的な付着性が小さく、口どけ感に優れており、実施例８は比較例６に比べてクリ−ミーな食感が強く、濃厚感に優れていた。化工澱粉をマルトデキストリン（ＤＥ１０）に置き換えて調製した比較例４では、保水性及び凝集性が低下し、食感的な濃厚感が低下した。
【０１２６】
また、各検体間で保形性には殆ど相違が認められないことから、（ａ）ネイティブ型ジェランガムおよび（ｂ）化工澱粉は乳製品中で以下の機能を有し、互いに相補的に作用することで、乳製品の食感改良及び／または安定化において一つの協同システムを構築していることが示唆された。
ネイティブ型ジェランガム：保形性の付与、食感的な口どけ感の付与
化工澱粉：保水性・凝集性の改良、食感的な濃厚感の付与（澱粉の種類によって濃厚感を調節することが可能）
【０１２７】
以上の結果から、（ａ）ネイティブ型ジェランガム及び（ｂ）化工澱粉、好ましくはワキシーコーンに由来するヒドロキシプロピル化リン酸架橋澱粉、タピオカに由来するヒドロキシプロピル化リン酸架橋澱粉、ワキシーコーンに由来する水流動度１０〜４０のヒドロキシプロピル化澱粉、及びタピオカに由来する水流動度１０〜４０のヒドロキシプロピル化澱粉よりなる群から選択される少なくとも１種の化工澱粉を併用することにより、保形性と保水性に優れ、かつ濃厚感と口溶け感という相反する官能特性を同時に有する乳製品を調製できることが判明した。
【０１２８】
実験例５：ソフトヨーグルトの調製 含気量（オーバーラン）試験
（１） 発酵乳の調製
実験例２の表４に示す処方に従い、実験例２と同様に発酵乳を調製した（実施例ｃ−ｄ）。なお、比較例として、実施例で使用の化工澱粉に代えて、ＤＥ値１０のマルトデキストリンを使用した発酵乳を調製した（比較例ｂ）。
【０１２９】
（２） ゲル化剤溶液の調製
実験例２の表５に示す処方に従い、実験例２と同様にゲル化剤溶液を調製した。
ただし、９０℃で１０分間加熱後、５５℃の恒温水槽内で該温度まで冷却し、同温度で保持した。５５℃では、ネイティブ型ジェランガムは自由に流れる液状であった。
【０１３０】
（３） ソフトヨーグルトの調製
（１）で調製した発酵乳（実施例ｃ−ｄ及び比較例ｂ）と（２）で調製したゲル化剤溶液を、実験例３の表８に示す処方に従って７０：３０の配合比率で混合後、冷却し、ソフトヨーグルト（実施例９−１６及び比較例７−１０）を調製した。
具体的には、（１）で調製した発酵乳に、（２）で調製したゲル化剤溶液（５５℃）を徐々に加え、プロペラ式攪拌機を用いて５００ｒｐｍ（実施例１０， １４及び比較例８）， １，０００ｒｐｍ（実施例１１， １５および比較例９）， ２，０００ｒｐｍ（実施例１２， １６及び比較例１０）で５分間攪拌した。このとき、プロペラ攪拌機を使用せず、手攪拌で混合したものを対照として調製した（実施例９， １３及び比較例７）。これを直径６ｃｍ、深さ４ｃｍのプラスチック製カップに約１００ｇ充填し、８℃の恒温水槽で１時間冷却後、４℃で冷蔵保存し、ソフトヨーグルトを調製した。
【０１３１】
（４） オーバーランの測定
上記（３）のプロペラ攪拌および手攪拌後のヨーグルトを、容積一定のカップに充填し、その重量を測定して比重を求めた。次に下式に従い、ヨーグルトのオーバーランを算出した。
オーバーラン（％）＝１００×｛（手攪拌時の比重）−（プロペラ攪拌時の比重）｝／（プロペラ攪拌時の比重）
評価結果を次項（５）とあわせて、表１２に示す。
【０１３２】
（５） ヨーグルトの評価
上記の調製から３日後に、実験例１と同様にしてソフトヨーグルトの安定性（保形性、保水性、凝集性）および食感（濃厚感および口どけ感）について評価した。評価結果を表１２に示す。なお、各評価項目とも５段階（１： 悪い、２： やや悪い、３： やや良い、４： 良い、５： 非常に良い）で評価した。
【０１３３】
【表１２】

【０１３４】
【表１３】

【０１３５】
【表１４】

【０１３６】
実施例９−１２及び１３−１６はいずれもソフトヨーグルトとして好ましい安定性（保形性、保水性、凝集性）と食感（濃厚感、口どけ感）を有していたが、中でもワキシーコーン由来の化工澱粉を使用した実施例１１， １２及びタピオカ由来の化工澱粉を使用した実施例１５が他の検体に比べて、良好な安定性及び食感を有していた。発酵乳とゲル化剤溶液の攪拌速度が遅いと（５００ｒｐｍ以下）、両者が十分に混合されず、結果として粗く、不均一な組織になる。また、タピオカ由来の化工澱粉の場合、攪拌速度が早すぎると（２，０００ｒｐｍ）含気率が高くなりすぎ、濃厚感が低下する。
【０１３７】
以上の結果から、ソフトヨーグルト中のオーバーランを、好ましくは２−１０％に調整することで、食感及び安定性のいずれの面からもより好ましい性状のソフトヨーグルトを調製できることが示された。
【０１３８】
実験例６：ソフトヨーグルトの調製 均質化工程前の加熱温度調整試験
（１） 発酵乳の調製
均質化工程前の加熱温度を変更する以外は、実験例２の表４に示す処方に従い、実験例２と同様に発酵乳を調製した。具体的には、均質化工程前の加熱温度を、実施例ｃ−１および比較例ｂ−１では５５℃、実施例ｃ−２および比較例ｂ−２では６５℃、実施例ｃ−３および比較例ｂ−３では７５℃とした。なお、比較例は、実施例で使用の化工澱粉に代えて、ＤＥ値１０のマルトデキストリンを使用した発酵乳を調製した。
【０１３９】
（２） ゲル化剤溶液の調製
実験例２の表５に示す処方に従い、実験例２と同様にゲル化剤溶液を調製した。
ただし、９０℃で１０分間加熱後、５５℃の恒温水槽内で該温度まで冷却し、同温度で保持した。５５℃では、ネイティブ型ジェランガムは自由に流れる液状であった。
【０１４０】
（３） ソフトヨーグルトの調製
（１）で調製した発酵乳（実施例ｃ−１〜ｃ−３及び比較例ｂ−１〜ｂ−３）と（２）で調製したゲル化剤溶液を、実験例３の表８に示す処方に従って７０：３０の配合比率で混合後、冷却し、ソフトヨーグルト（実施例１７−１９および比較例１１−１３）を調製した。
具体的には、（１）で調製した発酵乳に、（２）で調製したゲル化剤溶液（５５℃）を徐々に加え、プロペラ式攪拌機により１，０００ｒｐｍ、５分間攪拌した。これを直径６ｃｍ、深さ４ｃｍのプラスチック製カップに約１００ｇ充填し、８℃の恒温水槽で１時間冷却後、４℃で冷蔵保存し、ソフトヨーグルトを調製した。
【０１４１】
（４） ヨーグルトの評価
上記の調製から３日後に、実験例１と同様にしてソフトヨーグルトの安定性（保形性、保水性、凝集性）および食感（濃厚感および口どけ感）について評価した。評価結果を表１３に示す。なお、各評価項目とも５段階（１： 悪い、２： やや悪い、３： やや良い、４： 良い、５： 非常に良い）で評価した。
【０１４２】
【表１５】

【０１４３】
化工澱粉の代わりにマルトデキストリン（ＤＥ１０）を配合した比較例１１−１３では、均質化工程前の加熱条件による食感の相違は殆ど認められなかった。化工澱粉を配合した実施例１７−１９では、加熱温度が６５℃の場合（実施例１８）が食感的に最も好ましく、加熱温度が５５℃の場合（実施例１７）はザラツキがあって濃厚感に欠け、加熱温度が７５℃の場合（実施例１９）は糊的な付着性があって口どけが悪くなった。
【０１４４】
なお、前述の通り、本実験例で使用した化工澱粉の膨潤開始温度（Ｔｏ）は６９．５℃（濃度２０％）である。上記の結果から、ヨーグルトの製造において均質化工程前の加熱温度を（Ｔｏ−５）℃〜（Ｔｏ＋５）℃の範囲になるように調整したとき、配合した化工澱粉の機能が最も効率よく発揮されることが示された。詳細には、当該加熱温度範囲に調整すると、膨潤しすぎて糊っぽくなることがなく、また、膨潤が不充分でざらつくことも少なくなるため、食感が良好になるからである。[0001]
TECHNICAL FIELD OF THE INVENTION
INDUSTRIAL APPLICABILITY The present invention relates to a food additive composition which retains the essential properties of dairy products (stability such as shape retention and water retention, and texture such as richness and creaminess) and is useful for preparing dairy products Dairy products having a novel texture and a method for producing the dairy products.
[0002]
[Prior art]
The market for dairy products is expanding year by year, and this tendency is particularly pronounced for fermented milk with a strong focus on health. Under these circumstances, new product development competition among manufacturers has intensified, and the development of distinctive new products has become indispensable. In recent years, texture is often emphasized as a differentiation from conventional products, and in fact, many products with differences in texture are brought to the forefront.
[0003]
In dairy products, it is required to have not only a rich feeling and a creamy feeling derived from milk fat but also an appropriate mouthfeel. It is also important to have not only texture but also stability such as shape retention and water retention. It is a very difficult task to create a new texture while maintaining such basic characteristics.
[0004]
As a method for improving the texture of dairy products, a method of adding a food hydrocolloid such as a thickener and a gelling agent, and a method of changing and improving production conditions are known. As a method for adding a thickener or a gelling agent, for example, as disclosed in a patent publication (see Patent Document 1) relating to “a storage-free yogurt product containing no starch”, see Arginine, A method for imparting richness and smoothness using one or more calcium-binding gums selected from the group consisting of carrageenin and pectin, and an open patent publication on "fermented milk and a method for producing the same" (Patent Document 2) Patent Document 3 discloses a method for imparting a soft and creamy texture using unmodified and modified starches and a "powder composition for yogurt-like instant dessert" (Patent Document 3). ), A method of imparting a completely different texture from conventional ones using a pregelatinized starch (a type of processed starch) is known. On the other hand, as a method for changing or improving the production conditions, for example, as disclosed in a patent publication (see Patent Document 1) relating to “a storage-free yogurt product containing no starch” (see Patent Document 1), There is known a method of imparting richness and smoothness by defining a heating history up to the formation temperature, a sterilization temperature, and the like.
[0005]
From the viewpoint of practicality and versatility, a method of adding a thickener or a gelling agent is more general. However, the above-mentioned method is effective in imparting a rich feeling and a creamy feeling, but also has a strong texture and a poor mouthfeel. When starch is used, the texture of the final product varies greatly depending on the raw material and the type of chemical processing (processing), and in some cases, smoothness and flavor release may be extremely reduced.
[0006]
As a method for improving the stability of dairy products, for example, as shown in a patent publication relating to “pasty foods” (see Patent Document 4), typical examples thereof include cross-linked hydroxypropyl phosphate starch and / or acetic acid starch. To prevent the occurrence of water separation during storage or by freezing and thawing using a specific modified starch, and "Hydrocolloid compositions for use as gelling agents, thickeners and stabilizers" (Patent (See Reference 5), a composition comprising high amylose starch, a non-gelling thickening starch and a non-gelling stabilizing starch is used to make gelatin, gum, A method is known in which at least a part of skim milk powder is substituted and whey separation and water separation of dairy products are suppressed. Food hydrocolloids other than starch include, for example, whey separation and milk during fermentation using native gellan gum using native gellan gum, as seen in “Production method of fermented milk food and fermented milk food” (see Patent Document 6). Methods for suppressing protein aggregation are known. Addition of starch is effective in improving water retention, but it does not provide sufficient shape retention (a property that leaves a clear mark when scooped with a spoon) and deterioration of texture as described above. Can be On the other hand, in the case of addition of native type shelan gum, although it is effective in improving the shape retention, the phenomenon that sufficient water retention cannot be obtained and the gel (jelly) properties in terms of texture are enhanced. Can be
[0007]
As described above, although there is a very high need to create a new texture while maintaining the characteristics (texture and stability) that dairy products should originally have, there are specific measures to solve it. It has not been presented yet.
[0008]
[Patent Document 1] JP-A-63-133940
[Patent Document 2] JP-A-11-276068
[Patent Document 3] Japanese Patent Publication No. 2-54057
[Patent Document 4] Japanese Patent Publication No. 63-8741
[Patent Document 5] JP-T-2002-514395
[Patent Document 6] JP-A-2001-95482
[0009]
[Problems to be solved by the invention]
The present invention has been developed in view of such circumstances, and maintains dairy products' inherent characteristics (stability such as shape retention and water retention, and texture such as richness and creaminess). In addition, an object of the present invention is to provide a dairy product having a mousse-like, light and palatable texture, a method for producing the dairy product, and a food additive composition useful for preparing the dairy product.
[0010]
[Means for Solving the Problems]
In view of the above problems of the prior art, the present inventors have made intensive studies and found that (a) native gellan gum and (b) modified starch, particularly waxy corn or tapioca, are used as thickeners and gelling agents. (1) separately preparing a fermented milk to which a modified starch is added and a native gellan gum solution, and (2) preparing a native gellan gum solution using a hydroxypropylated phosphate-crosslinked starch and / or a hydroxypropylated starch having a water fluidity of 10 to 40. After mixing at or above the sol-gel transition temperature of the gellan gum, cooling to 10 ° C. within 30 minutes, and (3) aeration so that the overrun of the final product is 1 to 20%; And (4) the temperature of the raw material before the homogenization step of the fermented milk is (To-5) ° C to (To + 5) ° C [where To means the swelling start temperature (° C) of the modified starch. . The milk is excellent in texture (thick, well-mouthed, and light mousse-like texture) and stability (shape retention, water retention) They found that the product could be prepared, and completed the present invention.
[0011]
That is, the present invention relates to the following food additive compositions for dairy products:
Item 1. (A) It contains a native gellan gum and (b) a modified starch, and the modified starch of (b) is a hydroxypropylated phosphoric acid-crosslinked starch derived from waxy corn, a tapioca-derived hydroxypropylated phosphoric acid-crosslinked starch, waxy Hydroxypropylated starch having a water fluidity of 10 to 40 derived from corn, and at least one selected from the group consisting of hydroxypropylated starch having a water fluidity of 10 to 40 derived from tapioca, Food additive composition for dairy products.
Item 2. Item 1. The food additive composition according to Item 1, comprising 0.5 to 80% by weight of native gellan gum and (b) 20 to 99.5% by weight of modified starch.
[0012]
The invention also relates to the following dairy products:
Item 3. (A) Native gellan gum and (b) hydroxypropylated phosphoric acid-crosslinked starch derived from waxy corn, hydroxypropylated phosphoric acid-crosslinked starch derived from tapioca, hydroxypropylation derived from waxy corn with a water fluidity of 10 to 40 A dairy product comprising starch and at least one modified starch selected from the group consisting of hydroxypropylated starch having a water fluidity of 10 to 40 derived from tapioca.
[0013]
Further, the present invention relates to a method for producing a dairy product as described below:
Item 4. As part of the raw materials for production, (a) native gellan gum and (b) hydroxypropylated phosphate-crosslinked starch derived from waxy corn, hydroxypropylated phosphate-crosslinked starch derived from tapioca, water fluidity derived from waxy corn A method for producing a dairy product, comprising using at least one modified starch selected from the group consisting of 10 to 40 hydroxypropylated starch and 10 to 40 hydroxypropylated starch derived from tapioca and having a water fluidity of 10 to 40. .
Item 5. Item 3. The method for producing a dairy product according to Item 4, wherein the method for producing a dairy product according to Item 3 is characterized in that after fermentation in a state in which a milk component and a modified starch coexist, a solution containing native gellan gum is added. Law.
Item 6. Item 6. The method for producing a dairy product according to any one of Items 4 to 5, wherein the temperature at the time of adding the solution containing native gellan gum is equal to or higher than the sol-gel transition temperature.
Item 7. Item 7. The method for producing a dairy product according to any one of Items 4 to 6, wherein a solution containing native gellan gum is added to the fermented milk, followed by rapid cooling.
Item 8. Item 8. The method for producing a dairy product according to any one of Items 4 to 7, wherein the final product is aerated so that an overrun of the final product is in the range of 1 to 20%.
Item 9. Before the homogenization step, the temperature of the raw material is (To-5) ° C to (To + 5) ° C [where To means the swelling start temperature (° C) of the modified starch. Item 10. The method for producing a dairy product according to any one of Items 4 to 8, wherein the heat treatment is carried out so as to fall within the range described above.
[0014]
Furthermore, the present invention relates to the following methods for improving the texture of dairy products:
Item 10. As part of the raw material components, (a) native gellan gum and (b) hydroxypropylated phosphate-crosslinked starch derived from waxy corn, hydroxypropylated phosphate-crosslinked starch derived from tapioca, and water fluidity derived from waxy corn A dairy product is prepared by using at least one modified starch selected from the group consisting of 10 to 40 hydroxypropylated starch and 10 to 40 hydroxypropylated starch derived from tapioca and having a water fluidity of 10 to 40. To improve the texture of dairy products.
[0015]
Furthermore, the present invention relates to the following methods for improving the stability of dairy products:
Item 11. As part of the raw material components, (a) native gellan gum and (b) hydroxypropylated phosphate-crosslinked starch derived from waxy corn, hydroxypropylated phosphate-crosslinked starch derived from tapioca, and water fluidity derived from waxy corn A dairy product is prepared by using at least one modified starch selected from the group consisting of 10 to 40 hydroxypropylated starch and 10 to 40 hydroxypropylated starch derived from tapioca and having a water fluidity of 10 to 40. To improve the stability of dairy products.
[0016]
BEST MODE FOR CARRYING OUT THE INVENTION
(1) Food additive composition
The food additive composition of the present invention comprises (a) native gellan gum and (b) a modified starch, preferably a hydroxypropylated phosphate-crosslinked starch derived from waxy corn, a hydroxypropylated phosphate-crosslinked starch derived from tapioca, waxy. Contains two components of at least one modified starch selected from the group consisting of hydroxypropylated starch having a water fluidity of 10 to 40 derived from corn and hydroxypropylated starch having a water fluidity of 10 to 40 derived from tapioca. A composition preferably used for improving the texture and / or stability of dairy products, especially dairy products.
[0017]
In general, a dairy product means a product obtained by processing milk or a part thereof as a raw material and, for example, cream, butter, butter oil, cheese, concentrated whey, ice cream, concentrated milk, defatted concentrate. Milk, sugar-free condensed milk, sugar-free skim condensed milk, sweetened condensed milk, sweetened skim condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, prepared milk powder, fermented milk, lactic acid bacteria beverage (solid fat-free milk solids) Containing 3% or more) and dairy beverages. In the present invention, dairy products are, in addition to the above-mentioned dairy products, foods whose dairy component is a main raw material (for example, lactic acid bacteria drinks having a non-fat milk solid content of less than 3%), and goats and sheep other than milk. Also included are products made from vegetable milk such as animal milk or soy milk or a part thereof and processed as described above. Preferably, fermented milk, cheese, butter, ice creams, cream, lactic acid bacteria drinks (including those containing 3% or more and 3% or less of non-fat milk solids), and milk drinks are included. it can. More preferred are fermented milk, cheese, butter, ice creams and creams, and even more preferred are fermented milk.
[0018]
Here, the fermented milk includes sour milk mainly composed of lactic acid fermentation such as sour milk, yogurt, fermented butter milk, acidophilus milk, squeal, and ttete; Includes alcohol-fermented milk product. Preferably, it is an acid milk mainly composed of lactic acid fermentation, and more preferably, yogurt. The type of yogurt is not particularly limited, and includes all known types such as plain yogurt, hard yogurt, soft yogurt, drink yogurt (liquid yogurt), yogurt dessert, frozen yogurt, and the like.
[0019]
The ice creams include ice cream, ice milk, and lacto ice. Further, examples of the cream include a half cream having a fat percentage of 10 to 18%, a light cream of about 20%, a heavy cream of about 40%, and a double cream of 45% or more. The type (use) of the cream is not particularly limited, and examples thereof include coffee cream, fresh cream, custard cream, whipped cream, fermented cream, and sour cream. Preferred are fresh cream, custard cream and whipped cream.
[0020]
What is native gellan gum used in the present invention?Sphingomonas  elodeaIs a fermentation polysaccharide produced by a monomer having a repeating structure of β-D-glucose, β-D-glucuronic acid, β-D-glucose, α-L-rhamnose, and an acetyl group at the C6 position of the terminal glucose of the monomer. (Degree of substitution: 0.5) and a glyceryl group at the C2 position. When simply referred to as gellan gum, it refers to one obtained by removing these functional groups by alkali treatment, and may be referred to as deacylated gellan gum to distinguish it from native gellan gum. Native gellan gum is used in the food industry as a base material for dessert jellies and as a dispersion stabilizer for insoluble solids in dressings, sauces, cocoa beverages, and the like. Gelup MOT-M manufactured by Gen FFI Co., Ltd., Kelcogel LT-100 manufactured by Kelco, Kelcogel HM, and Kelcogel HT can be used.
[0021]
The modified starch used in the present invention is made from starches such as corn, potato, sweet potato, wheat, rice, glutinous rice, tapioca, sago palm, etc., and subjected to chemical treatments which are roughly classified into decomposition type and addition type. Things. These starch raw materials can be used alone or in any combination of two or more. Maize or tapioca is preferably used as a starch raw material. Corn types include dent (horse tooth), flint (hard grain), soft (soft grain), sweet (sweet), pop (explosive) and waxy (mochi). Are known. In the present invention, any kind of corn is not particularly limited, and any kind of corn can be used as a raw material for starch. Preferably, waxy corn having starch as a seed (herein also referred to simply as "waxy corn") is used. It is.
[0022]
Examples of the modified starch include oxidized starch, dextrin, esterified starch, etherified starch, cross-linked starch, and grafted starch.
[0023]
These modified starches are widely used in the food industry, and their production methods are also known (for example, Reference 1: “Specific use of modified starch”, Food Technology Processing, Vol. 18 No. 3 pp. 30). -35 (1998); Reference 2: Handbook of Water Soluble Gums and Resins, RL Davidson (Ed), McGrawhill, Inc., NY, 1980; Reference 3: Starch Chem 2nd Chem.^nd  ed, Whisler et al. (Ed), Academic Press, Inc. , Orlando, 1984; Reference 4: Modified Starch: Properties and Uses, Wurzburg, O .; B. , CRC Press, Inc. , Florida, 1986). For example, esterified starch or etherified starch (stabilized starch) in which an ester group or an ether group is introduced into a hydroxyl group of starch has a lower gelatinization temperature and an increased aging resistance and freezing / thawing resistance. Cross-linked starch (stabilized cross-linked starch) obtained by cross-linking the functional groups of (1) and (2) is used in processed foods in general because of its increased mechanical resistance.
[0024]
In the present invention, a crosslinked starch, particularly a stabilized crosslinked starch, is suitably used as the modified starch. Here, the method for producing the crosslinked starch and the stabilized crosslinked starch is known as described above (references 1 to 4, etc.). For example, as a method for preparing hydroxypropylated phosphoric acid crosslinked starch (a kind of stabilized crosslinked starch), specifically, a starch used as a raw material is subjected to a hydroxypropyl etherification treatment using propylene oxide to stabilize the starch. And a method of cross-linking by phosphoric acid cross-linking using phosphorus oxychloride.
[0025]
Further, as the modified starch in the present invention, an esterified starch or an etherified starch (stabilized starch) in which an ester group or an ether group is introduced into a hydroxyl group of the starch can also be suitably used.
[0026]
Here, an ester group includes an acetic acid group, a succinic acid group, a phosphoric acid group and the like, and an ether group includes a carboxymethyl group and a hydroxyethyl group. Preferably, a hydroxypropylated starch (St-O-CH) obtained by introducing a hydroxypropyl group into a hydroxyl group of starch is used.₂HCOH (CH)₃  [St: Starch]: -OH group of starch and -CH₂CHOHCH₃(Starch in which the group is an ether bond).
[0027]
The modified starch used in the present invention does not particularly limit the water fluidity (WF), and the water fluidity (WF) can be appropriately adjusted depending on the purpose. For example, the adjustment of the water fluidity (WF) can be performed by appropriately combining treatments such as oxidation treatment, enzyme treatment, or acid decomposition in addition to the chemical treatment treatment. In the present invention, the pasty texture (viscosity, richness) of the dairy product can be adjusted based on the water flowability (WF) of the modified starch used.
[0028]
Here, the water fluidity (WF) is an empirical measurement value of viscosity assigned to a scale range of 0 to 90, and is an index indicating the reciprocal of viscosity. As described in [0030] of JP-T-2002-514395, the measurement method is based on a standard of a viscosity of 24.73 mPa · s (cps) (100 rotations require 23.12 ± 0.05 seconds). The measurement is generally performed using a Thomas Rotational Shear type viscometer (Arthur A. Thomas Co., Philadelphia, PA) calibrated with oil at 30 ° C. Preferred water fluidity of the modified starch used in the present invention is 10 to 40, more preferably 20 to 35.
[0029]
As the modified starch used in the present invention, preferably, a stabilized starch, a cross-linked starch, or a stabilized cross-linked starch prepared from starch derived from at least one of corn, particularly waxy corn, or tapioca is mentioned. it can. More preferably, hydroxypropylated starch (etherified starch: a kind of stabilized starch), hydroxypropylated phosphate crosslinked starch (stabilized crosslinked) prepared from starch derived from at least one of waxy corn and tapioca A type of starch). Particularly, the hydroxypropylated starch (a kind of stabilized starch) preferably has a water fluidity of 10 to 40.
[0030]
These modified starches are widely commercially available. For example, commercially available products such as Bistop D-2500 (derived from waxy corn) and Bistop D-2501 (Tapioca) manufactured by San-Ei Gen FFI Co., Ltd. Origin) and the like.
[0031]
The content ratio of each component in the food additive composition of the present invention is usually (a) 0.5 to 80% by weight of native gellan gum and (b) 20 to 99% of modified starch in 100% by weight of the food additive composition. 0.5% by weight, preferably (a) 2.5 to 50% by weight of native gellan gum, (b) 50 to 97.5% by weight of modified starch, more preferably (a) 7.5 to 30 of native gellan gum (B) 70 to 92.5% by weight of a modified starch based on% by weight.
[0032]
The food additive composition of the present invention only needs to contain at least the above two components, but any other components can be blended as long as the effects of the present invention are exhibited.
[0033]
For example, a polysaccharide that acts as a protective colloid of milk protein can be used in combination as long as the effects of the two components are not impaired. Here, examples of the polysaccharide include HM pectin, water-soluble soybean polysaccharide, propylene glycol alginate, sodium carboxymethylcellulose, carrageenan, and microcrystalline cellulose. Among them, HM pectin and water-soluble soybean polysaccharide are preferably used. Is done.
[0034]
Pectin is an acidic polysaccharide containing α-D-galacturonic acid as a main chain component, which is present as a cell wall component in vegetables and fruits. Pectin is widely used in the food industry as a base material for jelly, confectionery, and jams, or as a stabilizer for acidic milk beverages. Galacturonic acid constituting pectin is partially methylesterified, and is classified into LM pectin and HM pectin according to the degree of esterification. There is also an amide pectin in which the C6 position is partially amidated in LM pectin.
[0035]
In the dairy product of the present invention, particularly, HM pectin having an esterification degree of 55 or more, preferably 60 or more, more preferably 65 or more is suitably used. Such HM pectin is commercially available, for example, SM-666 (San-Ei Gen FFI).
[0036]
The water-soluble soybean polysaccharide is prepared by extracting, purifying, and sterilizing from insoluble dietary fiber (okara) generated during the production of soybean protein under weak acidity. Although the molecular structure of the water-soluble soybean polysaccharide is not always clear, it is presumed that galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, and glucose are the constituent sugars, and that the structure of galactan and arabinan is bound to the rhamnogalacturonic acid chain. Have been. Water-soluble soybean polysaccharides are used in the field of the food industry as stabilizers for acidic milk and texture improvers for bakery foods. Such a water-soluble soybean polysaccharide is commercially available, and examples thereof include SM-700, SM-900, and SM-920 (all of which are Saneigen FFI Co., Ltd.).
[0037]
When such a polysaccharide is used in combination in the present invention, the total amount of the polysaccharide is 0.02 to 0.4% by weight, preferably 0.05 to 0.3% by weight, based on 100% by weight of the final product. And more preferably 0.1 to 0.2% by weight. The function of the polysaccharide in the dairy product of the present invention includes suppression of aggregation of milk protein during fermentation, and imparting smoothness to the dairy product in terms of texture.
[0038]
In addition, a calcium-reactive gelling agent can be used in combination as a gelling agent within a range that does not hinder the effect of native gellan gum. Here, the calcium-reactive gelling agent refers to a gel having an anionic functional group in a molecule, constructing a three-dimensional network structure by an ionic bond or a coordinate bond (so-called egg-box model) via calcium, And specific examples thereof include pectin, carrageenan, alginic acid, alginic acid salts or esters, and deacylated gellan gum.
[0039]
Pectin is an acidic polysaccharide having α-D-galacturonic acid as a main chain component, which is present as a cell wall component in vegetables and fruits as described above. Pectin is widely used in the food industry as a base material for jelly, confectionery, and jams, or as a stabilizer for acidic milk beverages. Galacturonic acid constituting pectin is partially methylesterified, and is classified into LM pectin and HM pectin according to the degree of esterification. There is also an amide pectin in which the C6 position is partially amidated in LM pectin.
[0040]
In the dairy product of the present invention, LM pectin, particularly LM pectin having a degree of esterification of 20 to 35, preferably 22 to 32, more preferably 25 to 30, is suitably used. Such LM pectin is commercially available, and such products include Bistop D-2119 (San-Ei Gen FFI).
[0041]
Carrageenan is a red algae-derived acidic polysaccharide having a repeating structure (carabiose) of β-D-galactose and 3,6-anhydro α-D-galactose as monomers. Carrageenan is widely used in the food industry as a base material for dessert jelly and pudding, as a stabilizer for ice cream, processed meat, and sauces, as a water retention agent, and as a texture modifier. Carrageenan is mainly classified into three types, κ-type, ι-type, and λ-type, depending on the position of the sulfate group and the presence or absence of an anhydro sugar. In the dairy product of the present invention, l-type carrageenan is suitably used, and such commercially available products include carrageenan CSI-1 (San-Ei Gen FFI Co., Ltd.).
[0042]
Alginic acid is an acidic polysaccharide derived from brown algae, having β-1,4D-polymannuronic acid and α-1,4L-polyguluronic acid as constituents. Alginic acid is widely used in the food industry as a base material for dessert jelly and pudding, as a stabilizer for dressings and sauces. In Japan, besides alginic acid, salts of alginic acid such as sodium alginate and esterified products of alginic acid such as propylene glycol alginate (PGA) are recognized as food additives. In the dairy product of the present invention, sodium alginate is preferably used, and Kimitsuarginine FB-H (Kimitsu Chemical) can be mentioned as a commercially available product.
[0043]
Deacylated gellan gum is used as described above.Sphingomonas  elodeaIs a fermentation polysaccharide which is a linear polysaccharide having a repeating structure of β-D-glucose, β-D-glucuronic acid, β-D-glucose, α-L-rhamnose as a monomer. Deacylated gellan gum is widely used in the food industry as a base material for dessert jellies, jelly drinks, puddings, jams and fillings, as a dispersant for dressings and pulp beverages in the form of microgels, or as a coating agent for confectionery. Kercogel (CP Kelco) may be used as a commercially available product.
[0044]
When the above-mentioned calcium-reactive gelling agent is used in the dairy product of the present invention, the total amount of the gelling agent is 0.001 to 0.2% by weight, preferably 100 to 0.2% by weight, preferably 100% by weight of the final product. 0.005 to 0.1% by weight, more preferably 0.01 to 0.05% by weight. The function of the calcium-reactive gelling agent in the dairy product of the present invention includes an improvement in shape retention of the dairy product to be applied, and an effect of imparting a rich texture can be given.
[0045]
In the food additive composition for dairy products of the present invention, an amino acid or a salt thereof such as sodium L-aspartate or a nucleic acid or a salt thereof such as disodium 5′-inosinate, to the extent that the effect is not impaired, Seasonings represented by organic acids such as monopotassium citrate or salts thereof, and inorganic salts such as potassium chloride; mustard extract, wasabi extract, and shelf life improver such as kojic acid; shirako protein extract; Preservatives such as polylysine and sorbic acid; enzymes such as α, β-amylase, α, β-glucosidase, and papain; pH adjusters such as citric acid, fumaric acid, and succinic acid; sucrose fatty acid esters, glycerin fatty acid esters; Emulsifiers such as organic acid monoglycerides and lecithin; flavors; coloring agents such as β-carotene and annatto pigment; water-soluble soybean polysaccharides, xanthan gum, karaya gum, Thickening polysaccharides such as tragacanth gum, gutti gum, ramzan gum, welan gum, curdlan, pullulan, psyllium seed gum; swelling agents; proteins such as whey protein, soy protein; sucrose, fructose, reduced starch saccharified product, erythritol , Sugars such as xylitol; sweeteners such as sucralose, thaumatin, acesulfame potassium, aspartame; vitamins such as vitamin A, vitamin C, vitamin E and vitamin K; minerals such as iron and calcium.
[0046]
The food additive composition for dairy products of the present invention can be prepared, for example, by powder mixing (a) native gellan gum and (b) modified starch.
[0047]
The food additive composition of the present invention is effective for improving the texture of dairy products, specifically, for imparting a mouthfeel with a richness, and is effective for improving the texture of dairy products, especially for dairy products. It can be suitably used as a texture improving agent for imparting a feeling.
[0048]
The food additive composition of the present invention is also effective for improving the stability of dairy products, specifically for suppressing the aggregation of dairy proteins during fermentation, and improving the shape retention / water retention of the final product. Therefore, the food additive composition of the present invention can be suitably used as a dairy product stabilizer, in particular, a dairy product shape retention stabilizer, an aggregation inhibitor or a water separation preventing agent.
[0049]
For these reasons, the present invention also provides a dairy product quality improving agent (a texture improving agent and / or a stabilizer for dairy products) as a food additive composition.
As a method of adding the food additive composition of the present invention (texture improver and / or stabilizer for dairy products) to dairy products, the composition of the present invention prepared by mixing powders may be prepared by adding skim milk powder or A method is generally used, in which the raw material is mixed with powdered raw materials such as sugar (powder mixing) and then dissolved in raw material milk, but the method is not particularly limited. For example, in the production of fermented milk such as yogurt, the food additive composition (texture improver and / or stabilizer for dairy products) of the present invention is previously dissolved in raw milk, and then fermented by inoculating a starter. After fermenting the raw milk, the food additive composition (texture improver and / or stabilizer for dairy products) of the present invention is dispersed in powder or in a solvent such as water. Any of the methods of adding after the addition can be adopted.
[0050]
As described above, the food additive composition of the present invention (texture improver and / or stabilizer for dairy products) includes plain yogurt, hard yogurt, soft yogurt, drink yogurt, and yogurt dessert in which pulp and jam are dispersed. It can be used for the preparation of various dairy products such as fermented milk represented by yogurt; cheese; butter; ice creams; and creams such as fresh cream, custard cream, whipped cream and the like.
[0051]
(2) Dairy products
The present invention relates to (a) native gellan gum and (b) modified starch, preferably hydroxypropylated phosphoric acid-crosslinked starch derived from waxy corn, tapioca derived hydroxypropylated phosphoric acid-crosslinked starch, and water derived from waxy corn. A dairy product comprising at least one modified starch selected from the group consisting of hydroxypropylated starch having a fluidity of 10 to 40 and hydroxypropylated starch having a water fluidity of 10 to 40 derived from tapioca. I will provide a.
[0052]
The functions of native gellan gum in the dairy product of the present invention include whey separation during fermentation, suppression of milk protein aggregation, foam stabilization of fermented milk, and improvement in shape retention of the final product. Further, in terms of texture, it is possible to give a feeling of mouth-watering.
[0053]
The content ratio of the native gellan gum in the dairy product of the present invention is usually 0.02 to 0.4% by weight, preferably 0.05 to 0.3% by weight, more preferably 100% by weight in the final product of 100% by weight. 0.1 to 0.2% by weight.
[0054]
The functions of the modified starch in the dairy product of the present invention include whey separation during fermentation, suppression of aggregation of milk protein, improvement in whipping properties of fermented milk, and improvement in water retention of the final product. In terms of texture, it is possible to give richness.
[0055]
In addition, the content ratio of the modified starch in the dairy product of the present invention is usually 0.1 to 3% by weight, preferably 0.3 to 2% by weight, more preferably 0.5 to 5% by weight in 100% by weight of the final product. 1% by weight.
[0056]
The dairy product of the present invention only needs to contain at least the above two components ((a) native gellan gum and (b) modified starch), as long as the effects of the present invention are exhibited. It can also be blended.
[0057]
For example, polysaccharides that react with milk protein and act as protective colloids thereof, for example, HM pectin, water-soluble soybean polysaccharide, propylene glycol alginate, sodium carboxymethylcellulose, carrageenan, microcrystalline cellulose and the like can be mentioned. HM pectin and water-soluble soy polysaccharide are preferably used.
[0058]
When the dairy product of the present invention uses a polysaccharide that acts as a protective colloid of a milk protein as described above, the total amount of the polysaccharide is 0.02 to 0.4% by weight in 100% by weight of the final product. %, Preferably 0.05 to 0.3% by weight, more preferably 0.1 to 0.2% by weight.
[0059]
The function of the polysaccharide in the dairy product of the present invention includes suppression of aggregation of milk protein during fermentation, and, in terms of texture, imparting smoothness to the dairy product.
[0060]
In addition, a calcium-reactive gelling agent can be used in combination as a gelling agent within a range that does not hinder the effect of native gellan gum. Here, the calcium-reactive gelling agent refers to a gel having an anionic functional group in a molecule, constructing a three-dimensional network structure by an ionic bond or a coordinate bond (so-called egg-box model) via calcium, And specific examples thereof include pectin, carrageenan, alginic acid, alginic acid salts or esters, and deacylated gellan gum.
[0061]
When the above-mentioned calcium-reactive gelling agent is used in the dairy product of the present invention, the total amount of the gelling agent is 0.001 to 0.2% by weight, preferably 100 to 0.2% by weight, preferably 100% by weight of the final product. 0.005 to 0.1% by weight, more preferably 0.01 to 0.05% by weight.
[0062]
The function of the calcium-reactive gelling agent in the dairy product of the present invention may include an improvement in shape retention of the dairy product to be applied, and the texture may include an effect of imparting a rich feeling to the dairy product. it can.
[0063]
The dairy product of the present invention may further contain an amino acid such as sodium L-aspartate or a salt thereof, as long as the effects of the present invention (quality improving effects such as stability and texture) are not impaired. Seasonings typified by nucleic acids such as sodium or salts thereof, organic acids or salts thereof such as monopotassium citrate, and inorganic salts such as potassium chloride; enhancement of shelf life such as mustard extract, wasabi extract, and kojic acid Preservatives such as silico protein extract, polylysine, and sorbic acid; enzymes such as α, β-amylase, α, β-glucosidase, and papain; pH adjusting agents such as citric acid, fumaric acid, and succinic acid; Emulsifiers such as sugar fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, lecithin; flavoring agents; coloring agents such as β-carotene, annatto pigment; agar, guar gum, cod gum, Thickening polysaccharides such as locust bean gum, xanthan gum, karaya gum, tragacanth gum, gutti gum, ramzan gum, welan gum, curdlan, pullulan, psyllium seed gum, gum arabic; expanding agents; proteins such as whey protein and soy protein; Sugars such as sucrose, fructose, reduced starch saccharified product, erythritol, xylitol; sweeteners such as sucralose, thaumatin, acesulfame potassium, aspartame; vitamins such as vitamin A, vitamin C, vitamin E, vitamin K; iron, calcium, etc. Minerals and the like can be added.
[0064]
Here, as the dairy products targeted by the present invention, those described above can be widely mentioned. However, the two components of the present invention, namely (a) native gellan gum and (b) modified starch, preferably hydroxypropylated phosphate crosslinked starch derived from waxy corn, hydroxypropylated phosphate crosslinked starch derived from tapioca, Mixing at least one modified starch selected from the group consisting of a hydroxypropylated starch having a water fluidity of 10 to 40 derived from waxy corn and a water fluidity of 10 to 40 derived from tapioca. Can replace some or all of animal and vegetable proteins and / or fats and oils in dairy products, so that dairy products with reduced animal and vegetable proteins and / or fats and oils compared to conventional dairy products are also available. set to target. Here, examples of the reduction rate of the fats and oils include 25 to 100% by weight, preferably 25 to 50% by weight based on the originally blended fat and oil content of 100% by weight.
[0065]
(3) Dairy manufacturing method
The present invention relates to (a) native-type gellan gum and (b) hydroxypropylated phosphoric acid-crosslinked starch derived from waxy corn, tapioca-derived hydroxypropylated phosphoric acid-crosslinked starch, and waxy corn as a part of the production raw materials. A milk characterized by using at least one modified starch selected from the group consisting of a hydroxypropylated starch having a water fluidity of 10 to 40 and a hydroxypropylated starch having a water fluidity of 10 to 40 derived from tapioca. Provides a method of manufacturing a product.
[0066]
The present invention, in its final form, comprises (a) native gellan gum and (b) a modified starch, preferably a hydroxypropylated phosphate crosslinked starch derived from waxy corn, a hydroxypropylated phosphate crosslinked starch derived from tapioca, waxy corn And at least one modified starch selected from the group consisting of hydroxypropylated starch having a water fluidity of 10 to 40 and a water fluidity of 10 to 40 derived from tapioca. The method of adding these two components is not particularly limited.
[0067]
According to the present invention, a method for preparing a fermented milk (soft yogurt) in particular can preferably include the following methods:
[0068]
(1) Preparation of fermented milk
A powder mixture of saccharides (sugar, granulated sugar, etc.), solid milk components (skim milk powder, whole milk powder, etc.) and the modified starch used in the present invention is mixed with ion-exchanged water and liquid milk components ( (Milk, etc.) (room temperature) and heat to about 55-70 ° C. while stirring.
Stir and heat at 55 to 70 ° C for 5 to 20 minutes, and homogenize at 55 to 70 ° C (about 8 to 20 MPa). The homogenized preparation is heated to about 85 to 95 ° C. and sterilized for about 5 to 15 minutes with stirring.
After sterilization, the mixture is cooled to about 35 to 45 ° C., added with a starter, cultivated still at about 35 to 45 ° C., and fermented until the pH becomes about 4.5 (about 5 hours).
After the fermentation, the mixture is cooled with stirring to about 20 to 30 ° C., and is maintained at the temperature.
[0069]
(2) Preparation of gelling agent solution
(2-1) Add native gellan gum to ion-exchanged water (normal temperature) and heat to about 80 to 95 ° C. while stirring.
(2-2) Heat and stir at 80 to 95 ° C for 5 to 20 minutes, cool to a temperature below the sol-gel transition point (around 55 ° C) after weight correction.
[0070]
(3) Mixing fermented milk and gelling agent solution
(3-1) Stir while gradually adding the gelling agent (55 ° C.) prepared in (2-2) to the fermented milk prepared in (1-5).
(3-2) After filling the cup, cool rapidly (for example, cool down to 10 ° C in a constant temperature water bath at 8 ° C (attainment of 10 ° C within 30 minutes after the start of cooling)), and then refrigerate at 4 ° C.
[0071]
Native gellan gum can be blended into fermented milk as well as modified starch (all-mix method). However, in this method, the viscosity of the mix becomes too high, and sufficient homogenization cannot be performed, and the texture and stability of the yogurt may deteriorate. Also, during the fermentation process, the milk protein may react with the native gellan gum, and the milk protein may aggregate. Therefore, as a method for adding native gellan gum, a solution is prepared separately from fermented milk from the all-mix method, and after fermentation in the presence of the milk component and modified starch, a solution containing native gellan gum is added. It is preferable to adopt a method.
[0072]
Further, in a method in which a solution is prepared separately from fermented milk, fermented in a state where the milk component and modified starch coexist, and then a solution containing native gellan gum is added, it is preferable to produce the solution by the following method.
[0073]
First, in a method in which a native gellan gum solution is separately added after fermentation, the temperature of the native gellan gum solution affects the final quality of yogurt. If the solution temperature is lower than the sol-gel transition point of native gellan gum (i.e., in a gel state), miscibility with fermented milk may be insufficient, and the texture and stability of yogurt may deteriorate. Therefore, it is preferable to adopt a method of mixing native gellan gum with fermented milk at a temperature equal to or higher than its sol-gel transition point, that is, in a solution state.
[0074]
Next, since gelling ability of native gellan gum differs depending on its cooling history, the cooling rate after mixing the fermented milk with the native gellan gum solution affects the final quality of yogurt. Therefore, when the fermented milk and the native gellan gum solution are mixed and then rapidly cooled, the gel-forming ability of the native gellan gum increases, and the yogurt has a more dense and uniform structure. Therefore, it is preferable that the fermented milk and the native gellan gum solution be mixed and then rapidly cooled. The degree of cooling greatly depends on the scale of preparation and other conditions, but after mixing at the sol-gel transition point or higher of native gellan gum, a mixed solution of fermented milk and native gellan gum is heated to 10 ° C within 30 minutes. It is preferred to cool down. Examples of the cooling method include water cooling with running water, cooling with a temperature-controlled refrigerator, and the like.
[0075]
Furthermore, yogurt is produced through a homogenization step, and it is preferable that the raw material is heated and adjusted before being subjected to the homogenization step in consideration of the gelatinization characteristics of the modified starch to be used. The heating temperature is suitably adjusted according to the gelatinization characteristics of the modified starch. If the starch is excessively swelled in the heating step, the starch granules are disintegrated by homogenization and the paste-like texture is enhanced. On the other hand, if the swelling is insufficient, the texture tends to remain rough. For example, assuming that the swelling start temperature of the modified starch to be used is To ° C., the temperature of the entire mixture (raw material composition) of the raw materials before the homogenization step is To ± 5 ° C. ([To-5] ° C. to [To + 5] ° C.), Preferably, the temperature is adjusted so as to be To ± 3 ° C. ([To-3] ° C. to [To + 3] ° C.). However, this does not apply when the modified starch is added after the homogenization step. The swelling onset temperature of the modified starch was determined by using RVA (Rapid Visco Analyzer, Newport Scientific) and a "simple test method for pasting rice glutinous rice flour by RVA" (Hokuriku Crop Science Association, Vol. 30, 50-52). , 1995) (reference document 5). That is, the starch and 25 mL of deionized water are placed in a container for RVA measurement, the temperature is raised from 30 ° C. to 93 ° C. at 21 ° C./min, kept at 93 ° C. for 7 minutes, and then lowered from 93 ° C. to 30 ° C. at 21 ° C./min. The swelling start temperature (the rising temperature of the RVA curve) can be measured from the obtained RVA curve. At this time, it is preferable to adjust the starch concentration so that the maximum viscosity in the RVA curve falls within the range of 400 to 500 RVAU.
[0076]
The temperature adjustment of the raw material before the homogenization step can be widely applied not only to yogurt but also to dairy products manufactured through the homogenization step. As the dairy products manufactured through the homogenization step, specifically, creams, cheeses, ice creams, concentrated milk, skim-condensed milk, sugar-free condensed milk, sugar-free skim condensed milk, sweetened condensed milk, sweetened skim condensed milk, fermented milk Lactic acid bacteria beverages (containing 3% or more of non-fat milk solids) and milk beverages. In addition to the dairy products specified above, foods in which the dairy component is the main raw material (for example, lactic acid bacteria beverages having a non-fat milk solid content of less than 3%), and plants such as animal milk other than milk, such as goat and sheep, and soy milk Milk or a part thereof is used as a raw material, and a product obtained by processing the milk as described above can be exemplified. Further, as a production method including a homogenization step, for example, a method described in “Knowledge of Milk and Dairy Products” (Yosuke Noguchi, Koshobo, 1998) (Reference Document 6) can be mentioned.
[0077]
In the production method of the present invention, the blending ratio of (a) native gellan gum and (b) modified starch blended in dairy products is usually 0.02 to 100% by weight of the final product in (a) native gellan gum. 0.4% by weight, preferably 0.05-0.3% by weight, more preferably 0.1-0.2% by weight, and (b) the modified starch is usually 0.1-3% by weight, preferably 0.3 to 2% by weight, more preferably 0.5 to 1% by weight.
[0078]
The above two components can be prepared in the form of a composition. In this case, the mixing ratio of (a) native gellan gum and (b) modified starch is usually 0.5 to 80% by weight of (a) native starch and 20% of modified starch. -99.5 wt%, preferably (a) 2.5-50 wt% native gellan gum, (b) modified starch 50-97.5 wt%, more preferably (a) native gellan gum 7.5. (B) 70 to 92.5% by weight of modified starch can be mentioned with respect to 30% by weight.
[0079]
(4) Method for improving texture or / and stability of dairy products
The present invention provides a method for improving the texture of dairy products. More specifically, the present invention provides a method for improving the texture of a dairy product so as to simultaneously provide mutually contradictory textures such as a "rich feeling" and a "melting feeling in the mouth".
[0080]
The present invention also provides a method for improving the stability of dairy products. Specifically, the present invention provides an effective method for suppressing surface roughness due to aggregation of milk protein during fermentation, preventing water separation, and improving shape retention and water retention of a final product.
The texture of the dairy products contributes greatly to the palatability of dairy products. Here, the rich texture refers to a texture that forms a film on the tongue after swallowing food, having a smooth, rough texture (creamy). On the other hand, there is a sense of drip as a characteristic that is incompatible with the richness. The mouthfeel is a property in which food does not cling to the tongue and disappears from the mouth in an appropriate time. It is the ideal texture of dairy products that has both moderate richness and sensation.
[0081]
By blending the two components of the present invention ((a) native gellan gum (b) modified starch) in a dairy product, it is possible to simultaneously reproduce conflicting textures of "rich feeling" and "mouthfeel". The modified starch absorbs and swells during the dairy product manufacturing process, and imparts a textured richness. Preferred modified starches are hydroxypropylated phosphoric acid-crosslinked starch derived from waxy corn, hydroxypropylated phosphoric acid-crosslinked starch derived from tapioca, hydroxypropylated starch derived from waxy corn and having a water fluidity of 10 to 40, and tapioca. The use of at least one modified starch selected from the group consisting of hydroxypropylated starch having a water fluidity of 10 to 40 derived from water provides an appropriate richness without imparting a sticky adhesiveness. Can be. Further, since the adhesive property is small, the flavor release is not reduced. In the production of soft yogurt, foaming during fermented milk stirring is simultaneously promoted. Native gellan gum, on the other hand, forms a supple and elastic gel in dairy products, improving mouthfeel. In the production of soft yogurt, air bubbles generated during stirring of fermented milk are retained in a gel structure, and a light mouthfeel, mousse-like texture is imparted.
[0082]
Decrease in shape retention and water retention in dairy products significantly impairs the appearance of foods, which causes a reduction in commercial value. Native gellan gum imparts a shape retention property such that a trace of scooping by a spoon clearly remains due to its gelling action. On the other hand, the modified starch absorbs and swells during the dairy production process as described above, and improves the water retention. In particular, in a low-fat, low-calorie dairy product, the physical properties and texture of the final product are greatly changed due to a decrease in the content of milk protein and milk fat, and the appearance and palatability of the food may be significantly reduced. By blending the two components of the present invention ((a) native gellan gum (b) modified starch), the texture of a dairy product that should be possessed by the original dairy product even if the fat and / or protein derived from animals and plants is reduced. And stability (shape retention and water retention) can be prepared.
[0083]
The ratio of (a) native gellan gum and (b) modified starch blended in dairy products varies depending on the type and taste of the target dairy product, and (a) native gellan gum in 100% by weight of the final product 0.02 to 0.4% by weight, preferably 0.05 to 0.3% by weight, more preferably 0.1 to 0.2% by weight, and (b) 0.1 to 3% by weight of modified starch. %, Preferably 0.3 to 2% by weight, more preferably 0.5 to 1% by weight.
[0084]
The method of blending these two components into dairy products is not particularly limited. However, in order to stably develop the texture and stability improving effects, as described in detail in the above section (3), (b) modified starch Is preferably blended before the raw material mixing or homogenization step in the preparation of fermented milk. (A) For native gellan gum, a gelling agent solution is prepared separately from fermented milk, and the temperature is higher than its sol-gel transition point. Is preferably mixed with fermented milk.
[0085]
In addition, in the case of dairy products prepared through the homogenization step, such as yogurt, cream, cheese, ice creams, lactic acid beverages, etc., the temperature of the whole mixture of the raw materials (raw material composition) before the homogenization step is adjusted. To ± 5 ° C. ([To-5] ° C. to [To + 5] ° C.), preferably To ± 3 ° C. ([To-3] ° C. to [To + 3] ° C.) (where To is the swelling start temperature of the modified starch to be used) C.), and then homogenized. If heating is performed to a temperature higher than the temperature (To ± 5 ° C.) in the heating step before the homogenization, the starch swells excessively, and the starch granules are disintegrated by the homogenization, and the paste-like texture is enhanced. . On the other hand, if the temperature is lower than the temperature (To ± 5 ° C.), the swelling becomes insufficient and the texture tends to remain rough. However, this does not apply when the modified starch is added after the homogenization step.
[0086]
By preparing dairy products in this way, the textures can simultaneously reproduce the opposing characteristics of “richness” and “mouth melting”, and for stability, prevent aggregation of milk proteins during fermentation and preserve the final product. It is possible to provide a dairy product having improved formability and water retention and excellent in both palatability (texture) and stability.
[0087]
【Example】
Hereinafter, the contents of the present invention will be specifically described using the following experimental examples, examples, and comparative examples. However, the present invention is not limited to these. Unless otherwise specified, “parts” means “parts by weight”, “%” means “% by weight”, and “*” is manufactured by Saneigen FFI Co., Ltd., “*” Indicates that it is a registered trademark of Saneigen FFI Co., Ltd.
[0088]
Experimental Example 1: Preparation of soft yogurt by food additive composition and all-mix methodPreparation of food additive composition
As modified starch, "Bistop * D-2500 *" (mixture of hydroxypropylated phosphoric acid crosslinked starch and hydroxypropylated starch having a water fluidity of 35) derived from waxy corn and "Bistop * D-2501" derived from tapioca * "(Mixture of hydroxypropylated phosphate-crosslinked starch and hydroxypropylated starch having a water fluidity of 20)," Gel-up * YO-21 * "which is a mixed preparation of native gellan gum and HM pectin as a gelling agent. 38% native gellan gum, containing 43% HM pectin). Here, the swelling onset temperatures of the waxy corn-derived modified starch “Bistop * D-2500 *” and the tapioca-derived modified starch “Bistop * D-2501 *” are 69.5 ° C. and 62.7 ° C., respectively ( In each case, the concentration is 20% by weight). These components were powder mixed in the mixing ratio shown in Table 1 to prepare a food additive composition of the present invention (Examples a and b).
[0089]
As a comparative example, a food additive composition (comparative example a) of a comparative example using maltodextrin having a DE value of 10 instead of the modified starch was prepared.
[0090]
[Table 1]

[0091]
(2) Preparation of soft yogurt (all-mix method)
According to the formulation shown in Table 2, soft yogurt was prepared. Specifically, granulated sugar, skim milk powder, whole milk powder, and the food additive composition of (1) (Examples a to b and Comparative Example a), which have been sufficiently mixed in advance with a mixture of ion-exchanged water and milk, are prepared. ) Was added, and the mixture was heated and dissolved at 65 ° C. for 10 minutes with stirring. This was homogenized at 14.7 MPa while maintaining it at 65 ° C., sterilized by heating at 90 ° C. for 10 minutes, and cooled to 40 ° C. in an 8 ° C. water bath. A starter previously dispersed in base milk was inoculated and cultured at 40 ° C. for about 5 hours. When the pH reached 4.5, the culture was terminated, and the culture was cooled to 25 ° C in an 8 ° C constant temperature water bath. The obtained yogurt curd was stirred with a propeller-type stirrer at 1000 rpm for 5 minutes to form a paste, filled into a plastic cup having a diameter of 6 cm and a depth of 4 cm, and filled with about 100 g. After that, the mixture was refrigerated at 4 ° C. to prepare soft yogurt.
[0092]
[Table 2]

Non-fat milk solid content: 9.0% by weight, milk fat content: 2.5% by weight in 100% by weight of fermented milk
[0093]
(4) Evaluation of soft yogurt
Three days after the above preparation, the obtained soft yogurt (Examples 1 and 2, Comparative Example 1) had shape retention, water retention, cohesion, appearance (gloss), and texture (thickness, dissolution in mouth). Was evaluated.
[0094]
Specifically, about 5 g of yogurt was taken from the center of the cup with a spoon, placed on a plastic lid having a diameter of 7 cm and a depth of about 0.7 cm, and allowed to stand at 25 ° C. for 10 minutes. Thereafter, the above items were evaluated. did. The evaluation method of the above items is as follows.
"Shape retention": The case where the rake trace at the center of the cup completely remained was evaluated as 5, and the case where the rake trace completely disappeared was evaluated as 1.
"Water retention": The case where no water separation was observed on the yogurt pieces placed on the lid was evaluated as 5, and the case where water separation covered the whole yogurt pieces was evaluated as 1.
"Aggregability": 5 was evaluated when no particulate aggregate was observed at the interface between the yogurt pieces placed on the lid and the separated water, and 1 was evaluated when the granular aggregate completely filled the interface.
[0095]
"Glossy": When the yogurt in the cup was exposed to light directly under a white fluorescent lamp, the surface was evaluated as 5 with no irregularities on the surface and seemed to shine, and 1 was evaluated when the surface was rough and did not reflect light.
"Texture": Five-step category scale method for richness and melt-in-mouth feeling (sensory evaluation in food laboratory (3), Journal of Japan Society for Food Chemistry, Vol. 48, No. 6, 453-466 (2001), etc.) Was evaluated according to
[0096]
Table 3 shows the evaluation results. In addition, each evaluation item evaluated in five steps (1: bad, 2: somewhat bad, 3: somewhat good, 4: good, 5: very good).
[0097]
[Table 3]

[0098]
According to Table 3, the soft yogurt prepared by the all-mix method using the food additive compositions of Examples a and b was a yogurt excellent in shape retention. However, there is a problem that the viscosity of the mix at the time of preparation becomes high and sufficient homogenization cannot be performed, so that there is room for improvement in water retention, cohesiveness, and texture.
[0099]
Experimental Example 2: Preparation of soft yogurt by adding gelling agent solution to fermented milk
(1) Preparation of fermented milk (fermentation process)
Using the same modified starch as in Experimental Example 1, fermented milk (Examples c to d) was prepared according to the compounding ratio shown in Table 4. Further, fermented milk was prepared in the same manner using maltodextrin having a DE value of 10 instead of the modified starch used in the examples (Comparative Example b).
Specifically, a powder mixture of whole fat milk powder, skim milk powder, granulated sugar, and modified starch, which have been sufficiently mixed in advance, is added to a mixture of ion-exchanged water and milk, and the mixture is stirred at 65 ° C. while stirring. The mixture was heated and dissolved for 10 minutes. This was homogenized at 14.7 MPa while maintaining it at 65 ° C., sterilized by heating at 90 ° C. for 10 minutes, and stirred and cooled to 40 ° C. in an 8 ° C. water bath. Next, this was inoculated with a starter previously dispersed in base milk, and cultured at 40 ° C. for about 5 hours. When the pH reached 4.5, the culture was terminated, and the obtained yogurt curd was stirred and cooled to 20 ° C in an 8 ° C constant temperature water bath. The obtained fermented milk was kept at 20 ° C.
[0100]
[Table 4]

Non-fat milk solids content: 12.9% by weight, milk fat content: 3.6% by weight in 100% by weight of fermented milk
[0101]
(2) Preparation of gelling agent solution (20 ° C solution)
Using native gellan gum as a gelling agent, a gelling agent solution was prepared according to the formulation shown in Table 5. Specifically, native gellan gum was added to room temperature ion-exchanged water, heated at 90 ° C. for 10 minutes, cooled in a constant temperature water bath at 20 ° C., and kept at the same temperature. At 20 ° C., the gelling agent solution formed a weak gel.
[0102]
[Table 5]

[0103]
(3) Preparation of soft yogurt
The fermented milk prepared in (1) (Examples cd and Comparative Example b) and the gelling agent solution prepared in (2) were mixed at a mixing ratio of 70:30 according to the formulation shown in Table 6, and then cooled. And soft yogurt (Example 3-4 and Comparative Example 2).
Specifically, the gelling agent solution (20 ° C.) prepared in (2) was gradually added to the fermented milk prepared in (1), and the mixture was stirred at 1,000 rpm for 5 minutes with a propeller-type stirrer. About 100 g of this was filled into a plastic cup having a diameter of 6 cm and a depth of 4 cm, left at room temperature (25 ° C.) for 1 hour to remove rough heat, and refrigerated at 4 ° C. to prepare soft yogurt.
[0104]
[Table 6]

Non-fat milk solid content: 9.0% by weight, milk fat content: 2.5% by weight in 100% by weight of fermented milk
[0105]
(4) Evaluation of soft yogurt
Three days after the preparation, the stability (shape retention, water retention, cohesiveness) and texture (thickness and mouthfeel) of the soft yogurt were evaluated in the same manner as in Experimental Example 1. Table 7 shows the evaluation results. In addition, each evaluation item evaluated in five steps (1: bad, 2: somewhat bad, 3: somewhat good, 4: good, 5: very good).
[0106]
[Table 7]

[0107]
Each of Examples 3 and 4 had favorable stability (shape retention, water retention, cohesion) and texture (thickness, mouth feel) as soft yogurt. Both Example 3 and Example 4 are particularly excellent in shape retention, and Example 3 is richer and smoother than Example 4, and conversely, Example 4 is more excellent than Example 3. It had the characteristic that it had a good mouth feel and excellent flavor release.
In Comparative Example 2 prepared by replacing the modified starch with maltodextrin (DE10), the water retention and cohesiveness were reduced, and the textured richness was reduced.
[0108]
Furthermore, when Examples 1 and 2 prepared by the all-mix method shown in Experimental Example 1 and Examples 3 and 4 prepared by mixing the gelling agent solution and fermented milk shown in Experimental Example 2 were compared, Sex and mouthfeel are improved. Therefore, it was shown that yogurt having more preferable properties can be prepared by employing the method of adding and mixing the gelling agent solution to the fermented milk shown in Experimental Example 2 rather than the all-mix method shown in Experimental Example 1. .
[0109]
Experimental Example 3: Preparation of soft yogurt (the manufacturing method according to Experimental Example 2 and further adjusting the temperature at the time of adding the gelling agent solution)
(1) Preparation of fermented milk
According to the formulation shown in Table 4 of Experimental Example 2, fermented milk was prepared in the same manner as in Experimental Example 2 (Examples cd). As a comparative example, a fermented milk using maltodextrin having a DE value of 10 instead of the modified starch used in the examples was prepared (Comparative Example b).
[0110]
(2) Preparation of gelling agent solution (55 ° C. solution)
According to the formulation shown in Table 5 of Experimental Example 2, a gelling agent solution was prepared in the same manner as in Experimental Example 2.
However, after heating at 90 ° C. for 10 minutes, it was cooled to that temperature in a 55 ° C. constant temperature water bath and kept at the same temperature. The sol-gel transition point of native gellan gum is 53 ° C. (concentration: 0.2%, heating rate: 1 ° C./min, measured value from temperature dependence of dynamic viscoelasticity). Gellan gum was a free flowing liquid.
[0111]
(3) Preparation of soft yogurt
The fermented milk prepared in (1) (Example bb and Comparative Example b) and the gelling agent solution prepared in (2) were mixed at a mixing ratio of 70:30 according to the formulation shown in Table 8, and then cooled. And soft yogurt (Examples 5 to 6 and Comparative Example 3) were prepared.
Specifically, the gelling agent solution prepared in (2) and maintained at 55 ° C. was gradually added to the fermented milk prepared in (1), and the mixture was stirred at 1,000 rpm for 5 minutes with a propeller-type stirrer. About 100 g of this was filled in a plastic cup having a diameter of 6 cm and a depth of 4 cm, left at room temperature (20 ° C.) for 1 hour to remove rough heat, and refrigerated at 4 ° C. to prepare soft yogurt.
[0112]
[Table 8]

Non-fat milk solid content: 9.0% by weight, milk fat content: 2.5% by weight in 100% by weight of fermented milk
[0113]
(4) Evaluation of yogurt
Three days after the preparation, the soft yogurt was evaluated for shape retention, water retention, cohesiveness and texture (thickness and mouthfeel) in the same manner as in Experimental Example 1. Table 9 shows the evaluation results. In addition, each evaluation item evaluated in five steps (1: bad, 2: somewhat bad, 3: somewhat good, 4: good, 5: very good).
[0114]
[Table 9]

[0115]
Examples 5 and 6 both have good stability (shape retention, water retention, cohesiveness) and texture (thickness, mouth feel) as soft yogurt, and Example 3 of Experimental Example 2 Compared with Nos. And 4, the shape retention, water retention and cohesion were excellent, and the textured richness increased.
[0116]
From the above results, it is better to mix the gelling agent solution containing native gellan gum with the fermented milk at a temperature higher than its sol-gel transition temperature (that is, in the solution state, 55 ° C. in the case of Experimental Example 3). Compared to the method of mixing at a temperature lower than the gel transition temperature (that is, in a gel state, 20 ° C. in the case of Experimental Example 2), a soft yogurt having more favorable properties is prepared from both aspects of stability and texture. It was shown that it could be done.
[0117]
Experimental Example 4: Preparation of soft yogurt (Method of rapidly cooling after filling the container)
(1) Preparation of fermented milk
According to the formulation shown in Table 10, fermented milk was prepared in the same manner as in Experimental Example 2 (Examples cd).
As comparative examples, waxy corn-derived modified starch (National Starch and Chemical Company (NJ, USA): Novation 2300) and tapioca-derived modified starch (National Starch and Chemical Company (NJ, USA): National) And fermented milk was prepared in the same manner (Comparative Examples cd). Fermented milk was prepared using maltodextrin having a DE value of 10 instead of the modified starch (Comparative Example b).
[0118]
[Table 10]

Non-fat milk solids content: 12.9% by weight, milk fat content: 3.6% by weight in 100% by weight of fermented milk
[0119]
(2) Preparation of gelling agent solution
According to the formulation shown in Table 5 of Experimental Example 2, a gelling agent solution was prepared in the same manner as in Experimental Example 2.
However, after heating at 90 ° C. for 10 minutes, it was cooled to that temperature in a 55 ° C. constant temperature water bath and kept at the same temperature. At 55 ° C., native gellan gum was a free flowing liquid.
[0120]
(3) Preparation of soft yogurt
The fermented milk prepared in (1) (Example cd and Comparative Example bd) and the gelling agent solution prepared in (2) were mixed at a mixing ratio of 70:30 according to the formulation shown in Table 8 of Experimental Example 3. , And cooled to prepare soft yogurt (Examples 7-8 and Comparative Examples 4-6).
Specifically, the gelling agent solution (55 ° C.) prepared in (2) was gradually added to the fermented milk prepared in (1), and the mixture was stirred at 1,000 rpm for 5 minutes with a propeller-type stirrer. About 100 g of this was filled in a plastic cup having a diameter of 6 cm and a depth of 4 cm, cooled at 8 ° C. for 1 hour (rapid cooling), and refrigerated at 4 ° C. to prepare soft yogurt.
[0121]
(4) Evaluation of yogurt
Three days after the preparation, the soft yogurt was evaluated for shape retention, water retention and texture (thickness and dryness) in the same manner as in Experimental Example 1. Table 11 shows the evaluation results. In addition, each evaluation item evaluated in five steps (1: bad, 2: somewhat bad, 3: somewhat good, 4: good, 5: very good).
[0122]
[Table 11]

[0123]
Examples 7 and 8 both had good stability (shape retention, water retention, cohesiveness) and texture (thickness, mouthfeel) as soft yogurt. Further, as compared with Example 5-6, stability (water retention, cohesiveness) and texture (thickness, dryness) were also excellent, and the structure was uniform and dense.
[0124]
From the above results, when the native gellan gum solution was mixed with fermented milk at a temperature higher than its sol-gel transition point temperature (that is, in a solution state), rapid cooling (in the present experimental example, cooling in a constant temperature water bath at 8 ° C. As a rough guide, after mixing the fermented milk and the native gellan gum solution, the mixture is cooled to 10 ° C. or lower within 30 minutes), whereby soft yogurt having more preferable properties can be prepared from both aspects of stability and texture. It has been shown.
[0125]
In comparison with a common modified starch having the same raw material type, Example 7 has a smaller adhesive property and a better mouth feel than Comparative Example 5, and Example 8 has a The creamy texture was stronger and the richness was better. In Comparative Example 4 prepared by replacing the modified starch with maltodextrin (DE10), the water retention and cohesiveness were reduced, and the textured richness was reduced.
[0126]
In addition, since there is almost no difference in shape retention between the specimens, (a) native gellan gum and (b) modified starch have the following functions in dairy products and act complementarily to each other. This suggested that one cooperative system was established in improving and / or stabilizing the texture of dairy products.
Native gellan gum: imparts shape retention and texture
Chemically modified starch: Improves water retention and cohesion, imparts a textured richness (the richness can be adjusted by the type of starch)
[0127]
From the above results, (a) native gellan gum and (b) modified starch, preferably hydroxypropylated phosphate crosslinked starch derived from waxy corn, hydroxypropylated phosphate crosslinked starch derived from tapioca, derived from waxy corn By using at least one modified starch selected from the group consisting of a hydroxypropylated starch having a water fluidity of 10 to 40 and a hydroxypropylated starch having a water fluidity of 10 to 40 derived from tapioca, the shape retention property is improved. It has been found that a dairy product having excellent water retention and having contradictory organoleptic properties of richness and dissolution in the mouth can be prepared at the same time.
[0128]
Experimental Example 5: Preparation of soft yogurt Air content (overrun) test
(1) Preparation of fermented milk
According to the formulation shown in Table 4 of Experimental Example 2, fermented milk was prepared in the same manner as in Experimental Example 2 (Examples cd). As a comparative example, fermented milk using maltodextrin having a DE value of 10 instead of the modified starch used in the examples was prepared (Comparative Example b).
[0129]
(2) Preparation of gelling agent solution
According to the formulation shown in Table 5 of Experimental Example 2, a gelling agent solution was prepared in the same manner as in Experimental Example 2.
However, after heating at 90 ° C. for 10 minutes, it was cooled to that temperature in a 55 ° C. constant temperature water bath and kept at the same temperature. At 55 ° C., native gellan gum was a free flowing liquid.
[0130]
(3) Preparation of soft yogurt
The fermented milk prepared in (1) (Examples cd and Comparative Example b) and the gelling agent solution prepared in (2) were mixed at a mixing ratio of 70:30 according to the formulation shown in Table 8 of Experimental Example 3. Thereafter, the mixture was cooled to prepare soft yogurt (Examples 9-16 and Comparative Examples 7-10).
Specifically, the gelling agent solution (55 ° C.) prepared in (2) was gradually added to the fermented milk prepared in (1), and 500 rpm (Examples 10, 14 and Comparative Examples) using a propeller-type stirrer. 8), stirring was performed at 1,000 rpm (Examples 11, 15 and Comparative Example 9) and 2,000 rpm (Examples 12, 16 and Comparative Example 10) for 5 minutes. At this time, a mixture prepared by manual stirring without using a propeller stirrer was prepared as a control (Examples 9, 13 and Comparative Example 7). About 100 g of this was filled into a plastic cup having a diameter of 6 cm and a depth of 4 cm, cooled in a constant temperature water bath at 8 ° C. for 1 hour, and refrigerated at 4 ° C. to prepare soft yogurt.
[0131]
(4) Measurement of overrun
The yogurt after the propeller stirring and the hand stirring of the above (3) was filled in a cup having a constant volume, and the weight was measured to determine the specific gravity. Next, the overrun of the yogurt was calculated according to the following equation.
Overrun (%) = 100 × {(specific gravity during manual stirring) − (specific gravity during stirring of propeller)} / (specific gravity during stirring of propeller)
Table 12 shows the evaluation results together with the following section (5).
[0132]
(5) Evaluation of yogurt
Three days after the preparation, the stability (shape retention, water retention, cohesion) and texture (thickness and mouthfeel) of the soft yogurt were evaluated in the same manner as in Experimental Example 1. Table 12 shows the evaluation results. In addition, each evaluation item evaluated in five steps (1: bad, 2: somewhat bad, 3: somewhat good, 4: good, 5: very good).
[0133]
[Table 12]

[0134]
[Table 13]

[0135]
[Table 14]

[0136]
Each of Examples 9-12 and 13-16 had favorable stability (shape retention, water retention, cohesion) and texture (thickness, dryness) as soft yogurt, but especially waxy corn. Examples 11 and 12 using the modified starch derived from tapioca and Example 15 using the modified starch derived from tapioca had better stability and texture compared to other samples. If the stirring speed of the fermented milk and the gelling agent solution is low (500 rpm or less), the two are not sufficiently mixed, resulting in a coarse and uneven tissue. In addition, in the case of a modified starch derived from tapioca, if the stirring speed is too high (2,000 rpm), the air content becomes too high, and the richness is reduced.
[0137]
From the above results, it was shown that by adjusting the overrun in the soft yogurt to preferably 2 to 10%, a soft yogurt having more preferable properties can be prepared in terms of both texture and stability.
[0138]
Experimental Example 6: Preparation of soft yogurt Heating temperature adjustment test before homogenization process
(1) Preparation of fermented milk
A fermented milk was prepared in the same manner as in Experimental Example 2 according to the recipe shown in Table 4 of Experimental Example 2 except that the heating temperature before the homogenization step was changed. Specifically, the heating temperature before the homogenization step was 55 ° C. in Example c-1 and Comparative Example b-1, 65 ° C. in Example c-2 and Comparative Example b-2, Example c-3 and In Comparative Example b-3, the temperature was set to 75 ° C. In Comparative Examples, fermented milk was prepared using maltodextrin having a DE value of 10, instead of the modified starch used in the examples.
[0139]
(2) Preparation of gelling agent solution
According to the formulation shown in Table 5 of Experimental Example 2, a gelling agent solution was prepared in the same manner as in Experimental Example 2.
However, after heating at 90 ° C. for 10 minutes, it was cooled to that temperature in a 55 ° C. constant temperature water bath and kept at the same temperature. At 55 ° C., native gellan gum was a free flowing liquid.
[0140]
(3) Preparation of soft yogurt
The fermented milk prepared in (1) (Examples c-1 to c-3 and Comparative Examples b-1 to b-3) and the gelling agent solution prepared in (2) are shown in Table 8 of Experimental Example 3. After mixing at a mixing ratio of 70:30 according to the prescription, the mixture was cooled to prepare soft yogurt (Examples 17-19 and Comparative Examples 11-13).
Specifically, the gelling agent solution (55 ° C.) prepared in (2) was gradually added to the fermented milk prepared in (1), and the mixture was stirred at 1,000 rpm for 5 minutes with a propeller-type stirrer. About 100 g of this was filled into a plastic cup having a diameter of 6 cm and a depth of 4 cm, cooled in a constant temperature water bath at 8 ° C. for 1 hour, and refrigerated at 4 ° C. to prepare soft yogurt.
[0141]
(4) Evaluation of yogurt
Three days after the preparation, the stability (shape retention, water retention, cohesiveness) and texture (thickness and mouthfeel) of the soft yogurt were evaluated in the same manner as in Experimental Example 1. Table 13 shows the evaluation results. In addition, each evaluation item evaluated in five steps (1: bad, 2: somewhat bad, 3: somewhat good, 4: good, 5: very good).
[0142]
[Table 15]

[0143]
In Comparative Examples 11 to 13 in which maltodextrin (DE10) was blended in place of the modified starch, almost no difference in texture due to heating conditions before the homogenization step was observed. In Examples 17-19 in which the modified starch was blended, the case where the heating temperature was 65 ° C. (Example 18) was most preferable in terms of texture, and the case where the heating temperature was 55 ° C. (Example 17) was rough and thick. When the heating temperature was 75 [deg.] C. (Example 19), the paste had a sticky adhesiveness, and the palatability was poor.
[0144]
As described above, the swelling start temperature (To) of the modified starch used in this experimental example is 69.5 ° C. (concentration: 20%). From the above results, when the heating temperature before the homogenization step in the production of yogurt was adjusted to be in the range of (To-5) ° C to (To + 5) ° C, the function of the compounded modified starch was exhibited most efficiently. Rukoto has been shown. In detail, when the heating temperature is adjusted to the heating temperature range, the swelling does not become too sticky, and the swelling is insufficient and roughening is reduced, so that the texture is improved.

Claims (11)

(A) It contains a native gellan gum and (b) a modified starch, and the modified starch of (b) is a hydroxypropylated phosphoric acid-crosslinked starch derived from waxy corn, a tapioca-derived hydroxypropylated phosphoric acid-crosslinked starch, waxy Hydroxypropylated starch having a water fluidity of 10 to 40 derived from corn, and at least one selected from the group consisting of hydroxypropylated starch having a water fluidity of 10 to 40 derived from tapioca, Food additive composition for dairy products. The food additive composition according to claim 1, comprising (a) 0.5 to 80% by weight of native gellan gum and (b) 20 to 99.5% by weight of modified starch. (A) Native gellan gum and (b) hydroxypropylated phosphoric acid-crosslinked starch derived from waxy corn, hydroxypropylated phosphoric acid-crosslinked starch derived from tapioca, hydroxypropylation derived from waxy corn with a water fluidity of 10 to 40 A dairy product comprising starch and at least one modified starch selected from the group consisting of hydroxypropylated starch having a water fluidity of 10 to 40 derived from tapioca. As part of the raw materials for production, (a) native gellan gum and (b) hydroxypropylated phosphate-crosslinked starch derived from waxy corn, hydroxypropylated phosphate-crosslinked starch derived from tapioca, water fluidity derived from waxy corn A method for producing a dairy product, comprising using at least one modified starch selected from the group consisting of 10 to 40 hydroxypropylated starch and 10 to 40 hydroxypropylated starch derived from tapioca and having a water fluidity of 10 to 40. . The dairy product according to claim 4, wherein in the method for producing a dairy product according to claim 3, a solution containing native gellan gum is added after fermentation in a state where a milk component and a modified starch coexist. Manufacturing method. 6. The method for producing a dairy product according to claim 4, wherein the temperature at the time of adding the solution containing native gellan gum is not lower than the sol-gel transition temperature. The method for producing a dairy product according to any one of claims 4 to 6, wherein a solution containing native gellan gum is added to the fermented milk, followed by rapid cooling. The method for producing a dairy product according to any one of claims 4 to 7, wherein the overrun of the final product is aerated so as to be in a range of 1 to 20%. Before the homogenization step, the temperature of the raw material is (To-5) ° C to (To + 5) ° C [where To means the swelling start temperature (° C) of the modified starch. 9. The method for producing a dairy product according to claim 4, wherein the heat treatment is performed so as to fall within the range described above. As part of the raw material components, (a) native gellan gum and (b) hydroxypropylated phosphate-crosslinked starch derived from waxy corn, hydroxypropylated phosphate-crosslinked starch derived from tapioca, and water fluidity derived from waxy corn A dairy product is prepared by using at least one modified starch selected from the group consisting of 10 to 40 hydroxypropylated starch and 10 to 40 hydroxypropylated starch derived from tapioca and having a water fluidity of 10 to 40. To improve the texture of dairy products. As part of the raw material components, (a) native gellan gum and (b) hydroxypropylated phosphate-crosslinked starch derived from waxy corn, hydroxypropylated phosphate-crosslinked starch derived from tapioca, and water fluidity derived from waxy corn A dairy product is prepared by using at least one modified starch selected from the group consisting of 10 to 40 hydroxypropylated starch and 10 to 40 hydroxypropylated starch derived from tapioca and having a water fluidity of 10 to 40. To improve the stability of dairy products.