JP2005160384A - Neutral gel-like food base - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a gel-like food base intended for solving such problems that most of conventionally displayed gel-like food bases obtained by mixing with milk are related to acid food, and the base of gel-like food (e.g. pudding) of a neutral area is partly sold, but the food base needs to pass through a heating process such as melting in hot water and the work is dangerous to low aged people who eat the food. <P>SOLUTION: This gel-like food base is adjusted so as to contain sodium alginate and a chelate agent. As a result of this, even low aged people can easily safely prepare puddling-like gel-like food only by mixing the base with milk and cooling in a refrigerator without passing through a process such as heating melting. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a neutral gel food base. Specifically, the present invention relates to a gel food base capable of preparing a gel food having a pH of 6 to 7, which is a neutral pH, by mixing with milk.

  Conventionally, various methods for preparing a gel-like dessert by mixing with milk have been disclosed. For example, when using low methoxyl pectin, pH 4 containing a protein substance characterized by the presence of sodium metaphosphate in the production of an acidic gel food mainly composed of a protein substance, an acidic substance, and low methoxyl pectin. .2 to 4.8 by production of acidic gel food (Patent Document 1), low methoxyl pectin, saccharides and a specific proportion of organic acid and organic acid salt mixed and heated in a sealed state and then added with milk The resulting acidic gel-like dessert (Patent Document 2) is composed of at least low methoxyl pectin, sugars, organic acids, and organic acid salts, and fruits, fruit juices, liquid sugars, colorants, pigments, etc. are added to these as necessary. Acid gel-like dessert in which triglyceride of medium chain fatty acid is added to dessert composition of pH 3.8 to 4.3 (PTL 3), phytic acid 1 or 2 or more types selected from gluconic acid or sodium metaphosphate, and a gel food base having a storage stability of pH 3.5 to 4.5 containing LM pectin, and mixed with milk to pH 5 A liquid or pasty base for gel foods for preparing .5 or more gel foods (Patent Document 4) and the like can be exemplified.

  Moreover, as a gel-like food containing alginic acid, food gel (Patent Document 5) containing 15 to 65% by weight of saccharides, alginates and calcium salts as essential components, alginates or low methoxyl pectate sols and fruits Calcium ions are generated inside a mixture of pulp or similar structurally disrupted fruit material, and the calcium ions generated in this way form a hard gel with a structure similar to that of natural fruits, using the mixture as a gel And a method for producing a vegetable frozen dessert (Patent Document 7 and Patent Document 8) having good shape retention and storage stability using a soy leachate in water (Patent Document 6). Yes.

  Gel foods obtained by mixing with conventional milk are mostly related to acidic foods, and some of the foods of neutral foods such as pudding are sold. The element must be subjected to a heating process such as melting with warm water, which is a dangerous operation for young people who eat the food.

  The gel-like desserts obtained by mixing with the milk presented in the above prior art are all related to gel-like foods in the acidic range, and are different from the present invention in that low methoxyl pectin is used. . The gel-like dessert obtained with this low methoxyl pectin is essentially different in texture from the gel-like food obtained in the present invention, and should not be compared in general. Furthermore, there is no description about the combined use of the alginate and the citrate according to the present invention, or any suggestion thereof. In addition, foods using alginate are not described as being mixed with milk, and are all completely different from the present invention.

Japanese Patent Publication No.57-9778 Japanese Patent Publication No.59-4104 JP-A-8-228700 JP 2000-279106 A JP 2002-315518 A JP 47-11970 A Japanese Patent Publication No. 1-449459 Japanese Unexamined Patent Publication No. 63-87947

  According to the present invention, it is possible to easily prepare a gel food in a neutral range. That is, it becomes possible to easily provide gel-like foods containing milk components such as milk and soy milk, such as milk pudding and soy milk pudding, which are desserts containing milk components.

The inventors of the present invention have solved the above problems and conducted intensive research to provide a gel food that can easily ingest milk components, particularly desserts, and prepared a gel food base containing sodium alginate and a chelating agent, It came to the knowledge that the gel-like food which has a pudding-like food texture can be provided simply by mixing the base for gel-like food with milk and cooling with a refrigerator. That is, the present invention is a neutral gel food base listed in items 1 to 3 below.
Item 1: A neutral gel-like food base characterized by containing sodium alginate and a chelating agent Item 2: Addition amount of sodium alginate is 0.6 to 1.0 weight relative to the total amount of neutral gel-like food base %, And the blending ratio of sodium alginate and chelating agent is 5: 1 to 1: 1. 3. A neutral gel food base according to claim 1, wherein the chelating agent is sodium citrate, sodium phosphate, The base for a neutral gel food according to claim 1 or 2 which is at least one selected from sodium polyphosphate, sodium pyrophosphate, and sodium metaphosphate. The present invention also includes the neutral gel food described in items 4 to 6 below. It is related with the manufacturing method.
Item 4: A neutral gel-like food base containing sodium alginate and a chelating agent and a milk raw material are mixed and prepared. Item 5: The amount of sodium alginate added The neutrality according to claim 4, wherein the neutral gel food base is 0.6 to 1.0% by weight, and the blending ratio of sodium alginate and chelating agent is 5: 1 to 1: 1. 6. A gel-like food manufacturing method 6; The chelating agent is at least one selected from sodium citrate, sodium phosphate, sodium polyphosphate, sodium pyrophosphate, and sodium metaphosphate. Method for producing food

  The present invention relates to a gel food base comprising sodium alginate and a chelating agent, and the preparation of a neutral gel food such as pudding, which conventionally required a heating and dissolving step, is a gel food base according to the present invention. And milk can be provided by a simple and safe method of simply mixing and cooling in a refrigerator. Since heating is not required in the present invention, it has an effect that even a low-aged person who frequently eats desserts such as pudding can easily prepare a gel food by himself.

  The gel food base in the present invention is a composition containing sodium alginate and a chelating agent, and is mixed with milk and cooled in a refrigerator, so that even young people can easily undergo steps such as heat dissolution. It is possible to safely prepare a pudding-like neutral gel food. According to the present invention, it is possible to prepare a gel-like food having a smooth surface like a pudding rather than a texture that is a little hardened soft yogurt obtained as a mixture of conventional low methoxyl pectin and milk. it can.

  As the sodium alginate used in the present invention, those usually used as food additives can be used without limitation. Specifically, it is used as a thickener for food additives, and is a sodium salt of alginic acid, a polysaccharide extracted from seaweed. The properties are yellowish powder that dissolves in water and becomes a highly viscous liquid. Furthermore, it reacts with divalent metal ions to form a gel. Alginic acid is acidic and decomposes, so it is not suitable for acidic foods. It is used for frozen desserts, jams, sauces, soups, rice cakes, etc.

  One chelating agent can be used without limitation as long as it has a chelating effect, but preferably sodium citrate, sodium phosphate, sodium polyphosphate, sodium pyrophosphate, which can be used as a food additive, Examples thereof include sodium metaphosphate, and sodium citrate and sodium phosphate are more preferable.

  In the present invention, a neutral gel-like food base containing sodium alginate and a chelating agent and milk are mixed and cooled in a refrigerator, thereby providing a gel-like food having a purine-like texture on a smooth surface. It is.

  The amount of sodium alginate used in the present invention is 0.6 to 1.0% by weight based on the total amount of the base for neutral gel food, and the blending ratio of sodium alginate and chelating agent is 5: 1 to 1. : 1, preferably 5: 1 to 2: 1. If the amount of sodium alginate added is less than the above range, the gel food cannot be sufficiently gelled, and if the amount added is large, the taste of the food is affected, which is not preferable. Further, when the blending ratio of sodium alginate and chelating agent deviates from the above range, gelation becomes insufficient, which is not preferable.

  The amount of sodium alginate added can be appropriately adjusted within the above range according to the gel strength and texture of the neutral gel food to be prepared. The mixing ratio of sodium alginate and chelating agent can be exemplified by the range of sodium alginate: chelating agent = 5: 1 to 1: 1, preferably 5: 1 to 2: 1, and the addition amount should be adjusted. Thus, it is possible to prepare a gel food having an arbitrary gel strength and texture. Here, when the amount of sodium alginate added is increased, the neutral gel-like food has a crispy texture, and when the amount of added chelating agent is increased, the elasticity tends to increase. Arbitrary texture can be obtained by adjusting the compounding ratio appropriately. It is also possible to change the combination and type of chelating agents to arbitrary ones.

  Examples of the milk raw material to be mixed with the neutral gel food base in the present invention include cow's milk, soy milk and processed products thereof. Examples of processed products include full-fat condensed milk, defatted condensed milk, whole-fat powdered milk, and defatted powdered milk. And fresh cream. These may be contained alone or in combination of two or more.

  In addition to the above components, the milk component-containing gel food of the present invention includes sugars, sweeteners, high-intensity sweeteners, milk ingredients, gelling agents, foaming, which are widely used in the food field. Natural materials, acidulants, seasonings, neutralizers, caramels, pigments, fragrances, fruit juices, purees, preservatives, extracts, pH adjusters, glues, western liquors, vitamins, other minerals, jelly beads and several mm squares Cut fruits, citrus fruit pods, and the like can be optionally added as long as the effects of the present invention are not impaired. Moreover, it is desirable that the processed food product or food composition of the present invention is adjusted in the range of pH 5 to 8, more preferably pH 6 to 7.5.

  Examples of sugars include sugars such as sucrose, isomerized sugar, lactose, maltose, glucose, fructose, invert sugar, starch syrup, powdered starch syrup, reduced malt starch syrup, trehalose, palatinose, D-xylose, oligosaccharides; xylitol, sorbitol, Examples thereof include sugar alcohols such as maltitol, erythritol, and lactitol.

  The above ingredients are appropriately selected and prepared by heating and dissolving in water at 80 ° C. for 10 minutes, and then retort sterilized at 121 ° C. for 20 minutes to prepare a gel food base. A pudding-like gel-like food can be obtained by mixing such a gel-like food base and milk raw materials such as milk in a ratio of 1: 1 and cooling in a refrigerator for at least one hour.

  Hereinafter, the content of the present invention will be specifically described using the following examples, comparative examples, and experimental examples, but the present invention is not limited thereto. In the prescription examples, those marked with “*” are products from San-Ei Gen FFI Co., Ltd.

<Prescription example>
The neutral gel food base based on the formulations of Examples 1 to 3 in Table 1 and Comparative Examples 1 and 2 and milk were mixed to prepare a neutral gel food.

<Production method>
Sugar, sweetened frozen whole egg 20, sodium alginate, sodium citrate, coloring and flavoring are added to fresh water, heated and dissolved at 80 ° C for 10 minutes, retort sterilized at 120 ° C for 20 minutes, and neutral gel food base did.

  The neutral gel food base and milk were mixed uniformly at a ratio of 1: 1, placed in a refrigerator and cooled for 1 hour or longer to obtain a neutral gel food.

<Evaluation>
The neutral gel-like food obtained in Example 1 is softer and more elastic than the neutral gel-like food obtained in Example 3, and dissolves better in the mouth than the neutral gel-like food obtained in Example 2. It had a good texture.

  The neutral gel-like food obtained in Example 2 was more elastic than Example 1 and had a texture like a pudding.

  The neutral gel food obtained in Example 3 had a firm texture like a baked pudding.

  The neutral gel-like food of Comparative Example 1 had a sticky liquid texture with insufficient gel formation, and the tissue was rough and unpleasant.

The neutral gel-like food of Comparative Example 2 was more elastic than Example 3, but its gel strength was weak and it was a paste-like mouth melt. Moreover, the salty taste had come out and the flavor was also bad.

Claims (6)

A neutral gel food base comprising sodium alginate and a chelating agent. The addition amount of sodium alginate is 0.6 to 1.0% by weight based on the total amount of the neutral gel food base, and the blending ratio of sodium alginate and chelating agent is 5: 1 to 1: 1. 1. A neutral gel food base according to 1. The neutral gel food base according to claim 1 or 2, wherein the chelating agent is at least one selected from sodium citrate, sodium phosphate, sodium polyphosphate, sodium pyrophosphate, and sodium metaphosphate. A method for producing a neutral gel-like food comprising preparing a neutral gel-like food base containing sodium alginate and a chelating agent and a milk raw material. The amount of sodium alginate added is 0.6 to 1.0% by weight based on the total amount of the neutral gel food base, and the blending ratio of sodium alginate and chelating agent is 5: 1 to 1: 1. Item 5. A method for producing a neutral gelled food according to Item 4. The method for producing a neutral gelled food according to claims 4 and 5, wherein the chelating agent is at least one selected from sodium citrate, sodium phosphate, sodium polyphosphate, sodium pyrophosphate, and sodium metaphosphate.