JP2006061035A - Pudding-like food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide pudding-like food obtained by gelatinizing raw material solution containing milk raw material and a gelatinizing agent so as to obtain smooth palate feeling without being dusty when using a dairy product derived from whey as the milk raw material. <P>SOLUTION: The pudding-like food is obtained through gelatinizing the raw material solution containing whey protein-containing milk raw material, the gelatinizing agent, a thickening agent and sodium salt. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a pudding-like food obtained by gelling a raw material liquid containing a milk raw material and a gelling agent, and a method for producing the same.

  For example, milk pudding is prepared by heating a raw material solution containing milk raw material and a gelling agent, filling the container at a temperature equal to or higher than the gelling temperature of the gelling agent, and then cooling to a temperature below the gelling temperature of the gelling agent to solidify It is manufactured by (gelation).

  By the way, dairy products derived from whey have advantages in that the price per protein is lower than that of skim milk and whey protein is nutritionally superior to casein protein, and can be applied to various foods. Expected.

For example, Patent Document 1 below discloses a method of using whey protein as a gelling material in foods. In this method, the whey protein solution is heated so as not to coagulate to give heat denaturation to the protein molecules, and then gelation is induced by adding salts to obtain a gel-like product.
The following Patent Document 2 discloses a method for producing a gel-like body by mixing a heat-denatured whey protein and gelatin to form a complex of these, and adding a salt thereto to form a gel. Are listed.
Patent Document 3 listed below discloses an emulsified gel-like oil-and-fat-containing food containing fats and oils, native gellan gum, and whey protein. Since the gelling agent is native gellan gum, this method is limited to gel-like foods having a sticky and strong texture unique to native gellan gum.
Patent Document 4 listed below discloses a milk-like food comprising an oil-in-water emulsion containing fats and oils, a food material containing an emulsifying component, a phosphate, a non-fat solid, and water. Specific examples of the food material to be included include skim milk powder, whey powder, whole egg, egg yolk, egg white and the like.
Japanese Patent Laid-Open No. 5-64550 JP-A-8-98663 JP 2000-333620 A JP 2000-14316 A

  However, when producing a pudding-like food by gelling a raw material liquid containing a milk raw material and a gelling agent, using a dairy product derived from whey as a milk raw material tends to have a rough structure, and a smooth texture can be obtained. There is a problem that it is difficult to be made and tends to have a powdery texture.

  The present invention has been made in view of the above circumstances, and in a pudding-like food formed by gelling a raw material liquid containing a milk raw material and a gelling agent, when a whey-derived dairy product is used as a milk raw material, It is an object of the present invention to provide a pudding-like food that is not powdery and has a smooth texture and a method for producing the same.

In order to achieve the above object, the present invention employs the following configuration.
That is, the pudding-like food of the present invention is characterized by gelling a raw material solution containing a milk raw material containing whey protein, a gelling agent, a thickener, and sodium salts.

  The present invention also provides a method for producing the pudding-like food of the present invention, comprising the steps of heating a raw material liquid containing whey protein, a gelling agent, a thickener, and a sodium salt, and the heating There is provided a method for producing a pudding-like food, characterized by comprising a step of homogenizing a subsequent raw material liquid and a step of cooling the homogenized raw material liquid.

  According to the present invention, it is a pudding-like food obtained by gelling a raw material liquid containing a milk raw material and a gelling agent, and even if the milk raw material contains whey protein, it is not powdery and has no rough structure. A pudding-like food having a smooth texture can be obtained.

The pudding-like food of the present invention is a pudding-like food obtained by gelling a raw material liquid containing at least a milk raw material containing whey protein, a gelling agent, a thickener, and sodium salts. The characteristic of “pudding” is that it is a relatively soft gel having no fluidity and having a hardness that allows it to stand on its own. About the softness of a pudding-like food, it is preferable that the value of the breaking stress measured with the measuring method described in the below-mentioned test example is about 10-100microPa, and about 20-70microPa is more preferable.
Specific examples of the pudding-like food according to the present invention include milk pudding, custard pudding, bavarois, bramange and the like.

The milk raw material in the present invention contains at least whey protein. Specifically, dairy products containing whey protein (hereinafter sometimes referred to as whey products) such as whey powder, whey protein isolate powder (WPI), and whey protein concentrate powder (WPC) are used as milk raw materials. preferable. These whey products may be used alone or in combination of two or more.
As the dairy material, the whey product and other dairy products may be used in combination. Examples of such other dairy products include raw milk, cow milk, skimmed milk, cream, butter, concentrated milk, skimmed concentrated milk, buttermilk, cheese, whole condensed milk, skimmed condensed milk, whole milk powder, skimmed milk powder, and the like.
The total content of the protein derived from the whey product and the protein derived from other dairy products in the raw material liquid is preferably in the range of 1.0 to 4.0% by mass. If the total amount of proteins, that is, the total amount of proteins derived from milk, is too small, the flavor will be poor, and if it is too large, the amount of scorching during heat sterilization may increase.
When the total of proteins derived from milk is 100% by mass, the proportion of protein derived from whey products is preferably 10 to 100% by mass, more preferably 50 to 100% by mass. If the ratio of the protein derived from the whey product is less than the above range, the merit, for example, the price and nutritional merit of using the milk raw material containing the whey protein cannot be sufficiently obtained.

The gelling agent is preferably at least one selected from the group consisting of agar, carrageenan, farcellulan, gelatin, low methoxyl pectin, deacylated gellan gum, and sodium alginate. The standard of the addition amount when each of these gelling agents is added alone is such that the concentration in the raw material liquid is 0.2 to 0.4 mass% for agar and 0.15 to 0.3 mass% for carrageenan , Farcellan is 0.2 to 0.5% by mass, Gelatin is 0.6 to 2.0% by mass, Rhomethoxyl pectin is 0.3 to 1.0% by mass, Deacylated gellan gum is 0.1 to 0% It is preferable to set it so that it may be 0.3 mass% and sodium alginate may be 0.3-1.0 mass%. If the amount of the gelling agent is too small or too large, a good texture cannot be obtained.
Among the gelling agents listed above, agar, carrageenan, farcellulan, and gelatin are particularly preferred because they are less susceptible to the texture of sodium salts.

  The thickener is preferably at least one selected from the group consisting of locust bean gum, guar gum, tamarind seed gum and glucomannan. The standard of the amount added when each of these thickeners is added alone is that the concentration in the raw material liquid is 0.05 to 0.2 mass% for locust bean gum, and 0.05 to 0.2 mass for guar gum. %, Tamarind seed gum is 0.05 to 0.2% by mass, and glucomannan is 0.03 to 0.15% by mass. If the amount of the thickener is too small, the effect of preventing the rough structure and the powdery texture at the time of gelation is lowered, and if it is too much, the texture becomes sticky.

The sodium salt is preferably at least one sodium salt selected from the group consisting of trisodium citrate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, and sodium pyrophosphate. The amount used is preferably set so that sodium derived from sodium salts is 10 to 30 mg per 1 g of whey protein derived from the whey product contained in the raw material liquid.
If the amount of sodium derived from sodium salts per gram of whey protein is less than the above range, the effect of preventing tissue roughness and powdery texture will be insufficient, and if it exceeds the above range, gel strength will decrease and salty will be felt. It becomes like this.

In the pudding-like food of the present invention, food materials other than the milk raw material, gelling agent, thickener, and sodium salt can be appropriately contained. As specific examples, fats and oils, sugars, starches, processed eggs / eggs, processed beans / beans, fruits / vegetables, nuts, alcoholic beverages and the like can be used as necessary.
In addition, additives such as sweeteners, fragrances, colorants, emulsifiers, seasonings, and reinforcing agents can be included as necessary.

<Manufacturing method>
The pudding-like food of the present invention can be suitably produced by the following method.
First, in addition to the milk raw material, gelling agent, thickener, and sodium salt, other food materials, additives, and water are mixed as necessary, and each material is dissolved to prepare a raw material liquid. Warm if necessary to dissolve.
For this mixing and dissolution, a mixer (for example, trade name: Super Mixer: manufactured by Yasuda Finete) or a tank with a stirrer (for example, trade name: B pass: manufactured by Yasuda Finete) can be used.
The melting temperature is preferably 15 to 25 ° C, but when the raw material liquid contains fats and oils, the melting temperature may be about 60 ° C. If the dissolution temperature is too high, some of the gelling agent and thickener are likely to be insoluble, and if it is too low, the fat-containing components are likely to be insoluble, so the dissolution temperature should be within a range where these disadvantages do not occur. It is preferable to set.

Next, the mixed raw material liquid is heated. In this heating process, a jacket and a tank with a stirrer (for example, trade name; B pass: manufactured by Yasuda Finete) or a plate type sterilizer (for example, trade name: plate type UHT sterilizer, plate type HTST sterilizer: Morinaga) Engineering heating unit or the like can be used.
The conditions in this heating step are preferably set so that the heating temperature is about 90 to 150 ° C. and the heating time is about 2 seconds to 10 minutes. If the heating temperature is too low or the heating time is too short, the gelling agent or thickener may not swell or dissolve completely. If so, desired hardness and viscosity cannot be obtained. In addition, the bactericidal effect is reduced and the expiration date as a product is shortened.
On the other hand, if the temperature is too high or the heating time is too long, the sterilizer may be burned and continuous operation may not be possible. Moreover, a heating odor may generate | occur | produce and flavor may worsen. Therefore, it is preferable to set the heating temperature and the heating time in a range where these disadvantages do not occur.
UHT sterilizers include direct heating type and indirect heating type heating systems. The direct heating type includes an infusion type and an injection type. Indirect heating types include plate type, tubular type, scraping type, and multi-pipe type. In the direct heating method, the flavor component may be volatilized with the steam when passing through an expansion vessel (a device that removes the vapor added during heating under reduced pressure) after heating. Therefore, the indirect heating method is preferable. In the indirect heating type, a plate type that is relatively short in heating time and has a relatively small temperature difference from the heat medium is most suitable.

  Next, primary cooling is performed. In this primary cooling step, a jacket and a tank with a stirrer (for example, trade name; B pass: manufactured by Yasuda Finete) or a plate type sterilizer (for example, trade name: plate type UHT sterilizer, plate type HTST sterilizer: Morinaga) Engineering cooling unit) can be used. The primary cooling is performed at a temperature suitable for the next homogenization step, and the raw material liquid is preferably cooled to about 90 to 70 ° C. If the primary cooling temperature is too high, boiling may occur at the outlet of the homogenizer and the emulsified state may be broken. If the primary cooling temperature is too high, the load on the seal portion of the homogenizer will also increase. On the other hand, when the primary cooling temperature is too low, solidification may start in a part of the emulsifier and the fat and oil, and the emulsification effect is lowered. Therefore, it is preferable to set the primary cooling temperature in a range where these disadvantages do not occur. In addition, when these disadvantages do not occur without performing the primary cooling step, this primary cooling step may be omitted.

Next, homogenization is performed. This homogenization step is carried out by using a high-pressure homogenizer (for example, trade name: Homogenizer: manufactured by Sanmaru Kikai Kogyo Co., Ltd.) or a plate type sterilizer with a homogenizer (for example, trade name: plate type UHT sterilizer with homogenizer Down Homo, It can be performed using a high-pressure homogenizer such as a plate type HTST sterilizer with a homogenizer (Down Homo: manufactured by Morinaga Engineering Co., Ltd.). The homogenization effect of the high-pressure homogenizer varies depending on the homovalve structure and the continuous phase of the material to be homogenized and the surface tension of the droplets, so the homogenization effect cannot be specified by pressure. The standard of the homogenization effect is preferably such that fat globules are 2 μm or less. Therefore, it is preferable to try and determine the operating conditions of the homogenizer so that the fat globules are 2 μm or less.
The UHT sterilizer equipped with a homogenizer has Down Homo (a homogenizer exists in the middle of the cooling part after the highest heating part) and Up Homo (a homogenizer in the middle of the heating part until reaching the highest heating part). Although there are two types, Down Homo is preferred in the present invention. The original purpose of the homogenizer is to emulsify fat, but at the same time, breakage occurs in the agglomerates with protein as the core. In Up Homo, agglomerates grow further in the heated part after homogenization, which tends to cause rough tissue and a powdery texture, but in Down Homo, agglomerates do not grow after the homogenization step. It is considered a thing.

  Next, secondary cooling is performed. This secondary cooling step is performed by using a jacket and a tank with a stirrer (for example, trade name; B pass: manufactured by Yasuda Finete) or a plate sterilizer (for example, trade name: plate type UHT sterilizer, plate type HTST sterilizer: It can be carried out using a cooling unit (manufactured by Morinaga Engineering Co., Ltd.). The cooling temperature is preferably 5 to 15 ° C. higher than the gelling temperature of the gelling agent contained in the raw material liquid. Specifically, it is 45 to 55 ° C. for agar, 50 to 60 ° C. for carrageenan, 45 to 55 ° C. for gelatin, 25 to 35 ° C. for gelatin, 35 to 45 ° C. for low methoxyl pectin, and 35 to 45 ° C. for deacylated gellan gum. For 45 ° C and sodium alginate, 35 to 45 ° C is a standard. If the cooling temperature is too high, the time from filling of the raw material liquid into the container to gelation may become longer and the structure may be roughened.If the cooling temperature is too low, partial gelation will progress before filling, resulting in poor gelation. There is a case. Therefore, it is preferable to set the secondary cooling temperature in a range where these disadvantages do not occur.

  Next, the container is filled with the raw material liquid and sealed. This filling / sealing step is performed using a cup fill seal filling machine (for example, trade name: Dogaseptic: manufactured by GASTI) or a foam fill seal filling machine (for example, trade name: AS-D: manufactured by BOSCH). be able to.

  Next, it is allowed to cool in the refrigerator. In this standing and cooling process, for example, the inside of the refrigerator may be cooled on a conveyor that moves gently, and may be continuously cooled. The cooling temperature is a range in which the central temperature of the pudding-like food in the container is 10 to 1 ° C. If the static cooling temperature is too high, the gel strength may not be sufficiently exhibited, and if it is too low, the gel structure may be partially frozen and the gel structure may be destroyed by ice crystals.

In addition, in the said secondary cooling process, it cools below to the gelling temperature of a gelatinizer, and once loses gelling ability, it can also store. In this case, the mixture is then reheated and heated to the melting temperature of the gelling agent or higher, and the gelling ability is restored again, followed by recooling and the above secondary cooling temperature (raw material liquid). To a temperature 5 to 15 ° C. higher than the gelling temperature of the gelling agent contained in the gel. Thereafter, the filling / sealing step and the stationary cooling step are performed.
The reheating temperature is 80 to 90 ° C. for agar, 70 to 80 ° C. for carrageenan, 70 to 80 ° C. for Farcel Run, and 40 to 50 ° C. for gelatin. If the reheating temperature is too high, energy is lost, and if it is too low, the gelling ability of the gelling agent is not completely recovered, resulting in poor gelation.
This reheating / recooling process uses a multi-tube heat exchanger (for example, trade name; Spflex: manufactured by Shinko Sangyo) or a plate heat exchanger (for example, product name; plate heat exchanger: manufactured by Morinaga Engineering). Can be done.
The merit of performing the reheating / recooling step is that a series of steps from mixing / dissolution to stationary cooling can be divided into two in terms of time. Thereby, the time freedom degree of manufacturing operation increases.

<Test 1>
(the purpose)
This test was carried out for the purpose of searching for a preferred component when a protein derived from skim milk powder was replaced with whey protein.
(Sample preparation)
In the formulation shown in Table 1, each raw material was mixed and dissolved, heated to 90 ° C. with stirring in a boiling water bath, and first cooled to 80 ° C. in a water bath. Subsequently, the mixture was homogenized at a pressure of 15 MPa with a homogenizer (trade name; Homogenizer: manufactured by Sanmaru Kikai Kogyo Co., Ltd.), and then cooled to 50 ° C. in a water bath. Thereafter, 100 g each was filled in a plastic cup (Ikoma Chemical Co., Ltd.), covered with a lid, allowed to stand still at 10 ° C. in a refrigerator and gelled to prepare samples (Nos. 1 to 5).

(Evaluation methods)
(1) Roughness of the tissue The sample was taken out from the cup so as not to be destroyed, the center was cut in the vertical direction with a knife, and the cross section was visually observed to confirm the presence or absence of aggregates. The case where the roughening of the structure was not observed was marked with ◯, and the case where there was agglomeration and the roughening of the structure was recognized was marked with ×.
(2) Measurement of centrifuge amount 30 ml of a sample after secondary cooling and before filling is collected, and the amount of precipitate is obtained using a centrifuge (trade name: CT5DL: manufactured by Hitachi Koki Co., Ltd.) at 50 ° C., 2000 rpm for 10 minutes. Was measured.
It means that the smaller the amount of sedimentation, the fewer particles that have agglomerated and become larger.
(3) Breaking stress About the sample accommodated in the cup, with a compression tester (trade name; COMPAC100: manufactured by Sun Kagaku Co., Ltd.), the table ascending speed: 60 mm / min, plunger: 11.3 mm diameter disk, sample Temperature: The breaking stress was measured under the condition of 10 ° C.
When the breaking stress of the sample using skim milk powder was A and the breaking stress of the sample using whey protein concentrate was B, the stress change rate (unit:%) was calculated by the following formula (1).
Stress change rate = (B−A) / A × 100 (1)
(4) Sensory evaluation The taste of each sample was evaluated with a panel of 10 people, and the order was given in the order that the texture was smooth and not powdery, and the total of the ranks of each sample was obtained. From this result, a significant difference was tested by a method using a test table of the ranking method (“Measuring deliciousness-practical food sensory test”, p. 28, Hideko Furukawa, Sachishobo, 1994).
These evaluation results are shown in Tables 2 and 3.

(result)
From Table 2,
The rough structure was not observed in Nos. 1 and 2, but was observed in Nos. 3-5.
The amount of centrifuge was less than 0.05 ml for No. 1 to 3, and exceeded 0.05 ml for No. 4 and 5.
The breaking stress was No. 1-5, 27-33 μPa, and no significant difference was observed.
From Table 3, the sensory evaluation is as follows: No.
1 ≧ 2 ≧ 3> 4 ≧ 5 (>: the left is higher than the right and statistically significant difference is recognized. ≧: the left is higher than the right, but there is no statistically significant difference).
(Discussion)
From the results of this test, among the samples using whey products (WPC-34), the same evaluation as that using skim milk was obtained with sodium salt (sodium tripolyphosphate) and thickener ( Locust bean gum).
In this test evaluation, the sensory test evaluation and the amount of centrifuge were correlated, so in the subsequent tests, the sensory test was omitted and the centrifuge amount of 0.05 ml or less was determined to be good. . In addition, considering the measurement error, the breaking stress is determined to be equivalent when the rate of change in stress with respect to the stress of the sample of skimmed milk powder falls within a range of ± 10%.

<Test 2>
(the purpose)
This test was conducted for the purpose of searching for a preferable type of gelling agent when a protein derived from skim milk powder was replaced with whey protein.
(Sample preparation)
Samples (Nos. 11 to 24) were prepared in the same manner as in Test 1 with the formulations shown in Table 4 and Table 5. However, for Nos. 17 and 18, the gelling agent was gelatin, so the secondary cooling was 30 ° C.
(Evaluation methods)
The items (1) to (3) were evaluated by the same method as in Test 1. The results are shown in Table 6.

(result)
From Table 6,
No rough structure was observed in Nos. 11-24.
The amount of centrifuge was 0.05 ml or less for Nos. 11-24.
The breaking stress is 10% lower than 12 for No. 11, 14 is 8.1% lower than 13, 16 is 5% lower than 15 and 18 is 1.5% higher than 17. These were in the range of ± 10%. On the other hand, 20 decreased by 33.3% to 19, 22 decreased by 80%, and 24 decreased by 64.7% compared to 23.
(Discussion)
From the results of this test, in the samples using whey products (WPC-34), when agar, carrageenan, farcellulan and gelatin were used as gelling agents, the same evaluation as that using skim milk powder was made. Was found to be obtained. When low methoxyl pectin, deacylated gellan gum, and sodium alginate are used as gelling agents, although there is a decrease in breaking stress, there is no problem with the texture, and a smooth texture that is not powdery can be obtained. I understood.

<Test 3>
(the purpose)
This test was conducted for the purpose of searching for a preferable type of thickener when a protein derived from skim milk powder was replaced with a whey protein.
(Sample preparation)
Samples (Nos. 31 to 38) were prepared by the same method as in Test 1 with the formulation shown in Table 7.
(Evaluation methods)
The items (1) to (3) were evaluated by the same method as in Test 1. The results are shown in Table 8.

(result)
From Table 8,
No rough structure was observed in Nos. 31-35.
The amount of centrifugation was No. 31-37 and was 0.05 ml or less.
The breaking stress was No. 32-38 with respect to No. 31, and the stress change rate was in the range of ± 10%.
(Discussion)
From the results of this test, the thickeners suitable for the sample using the whey product (WPC-34) to obtain the same evaluation as that using skim milk are locust bean gum, guar gum, tamarind seed gum and It turned out to be glucomannan.

<Test 4>
(the purpose)
This test was conducted for the purpose of searching for a preferable type of whey product when a protein derived from skim milk powder was replaced with whey protein.
(Sample preparation)
Samples (Nos. 41 to 44) were prepared by the same method as in Test 1 with the formulation shown in Table 9.
In No. 44, lactose was added so that the contents of protein, lactose, and milk fat in No. 42 to 44 were equal.
(Evaluation methods)
The items (1) to (3) were evaluated by the same method as in Test 1. The results are shown in Table 10.

(result)
From Table 10,
The rough structure was not observed in Nos. 41-44.
The amount of centrifuge was 0.05 ml or less for Nos. 41-44.
The breaking stress was No. 42 to No. 44 with respect to No. 41, and the stress change rate was within a range of ± 10%.
(Discussion)
From the results of this test, regardless of whether the whey product is whey powder, WPC (WPC-34, 80), or WPI, the sample using the whey product can be evaluated in the same manner as that using skim milk powder. I understood that.

<Test 5>
(the purpose)
This test was carried out for the purpose of searching for a preferable sodium salt type when protein derived from skim milk powder was replaced with whey protein.
(Sample preparation)
Samples (Nos. 51 to 58) were prepared by the same method as in Test 1 with the formulation shown in Table 11.
In the table, “Na (mg) / whey protein (g)” indicates the value of sodium content (unit: mg) derived from sodium salt per 1 g of whey protein (hereinafter the same). .
(Evaluation methods)
The items (1) to (3) were evaluated by the same method as in Test 1. The results are shown in Table 12.

(result)
From Table 12,
No rough structure was observed in Nos. 51-56.
The amount of centrifugation was No. 51 to 56 and was 0.05 ml or less.
The breaking stress was No. 52 to No. 51 with respect to No. 51, and the stress change was less than 10%.
(Discussion)
From the results of this test, the preferred sodium salts for obtaining a sample using whey product (WPC-34) equivalent to those using skim milk powder are trisodium citrate, trisodium phosphate, hexametaphosphate. Sodium, sodium tripolyphosphate and sodium pyrophosphate were found.

<Test 6>
(the purpose)
This test was conducted for the purpose of searching for a preferable amount of sodium salt added when protein derived from skim milk powder was replaced with whey protein.
(Sample preparation)
Samples (No. 61 to 68) were prepared by the same method as in Test 1 with the formulation shown in Table 13.
When the content of sodium derived from sodium salt per g of whey protein was calculated, No. 62 was 5.0 mg, No. 63 was 10.1 mg, No. 64 was 15.0 mg, and No. 65 was 20 0.0 mg, No. 66 is 25.1 mg, No. 67 is 30.0 mg, and No. 68 is 35.0 mg.
(Evaluation methods)
The items (1) to (3) were evaluated by the same method as in Test 1. The results are shown in Table 14.

(result)
From Table 14,
No rough structure was observed in Nos. 61 and 63-68.
The amount of centrifuge was No. 61, 63 to 68 and was 0.05 ml or less.
The breaking stress was No. 62 to No. 67 with respect to No. 61, and the stress change was less than 10%.
(Discussion)
From the results of this test, the preferable amount of sodium salt added for the sample using whey product (WPC-34) to obtain the same evaluation as that using skim milk powder is from sodium salt per gram of whey protein. The derived sodium content was found to be 10-30 mg.

<Test 7>
(the purpose)
This test was conducted for the purpose of investigating the influence of the homogenization process position, heating temperature, reheating and recooling when protein derived from skim milk powder was replaced with whey protein.
(Sample preparation)
Samples were prepared by the steps shown in Table 15 using the formulations of Test No. 1 (use skim milk powder) and No. 2 (use whey product). In Table 15, [1], [2], [3]... Indicate the order of the steps.
The equipment used for the test was B path (manufactured by Yasuda Finete), UHT plate sterilizer with homogenizer (manufactured by Morinaga Engineering), plate heat exchanger (manufactured by Morinaga Engineering), MTY packer (Towa Techno) Used).
As the high-pressure homogenizer, the homogenizer attached to the UHT plate type sterilizer was used, and the position of the homogenizer was set to the position of Up Homo or Down Homo by rearranging the piping.
(Evaluation methods)
The items (1) to (3) were evaluated by the same method as in Test 1. The results are shown in Table 16.

(result)
From Table 16,
The rough structure was not recognized in No. 71-73, 75, 77-82.
The amount of centrifugation was No. 71-73, 75, 77-83 and was 0.05 ml or less.
Break stress is 72 for No. 71, 74 for 73, 76 for 75, 78 for 77, 80 for 79, 82 for 81, 84 for 83 The stress change was 10% or less.
In Nos. 83 and 84, during sterilization (heating 2), the pressure of the highest heating part of the UHT sterilizer decreased, the pressure balance of the subsequent sections was disturbed, and sterilizer suitability was poor. This is considered to be due to the burning of the highest heating part.
(Discussion)
From the results of this test, it was found that a method using homogenization after the heating step is preferable for obtaining the same evaluation as that using skim milk powder in the sample using the whey product (WPC-34).
It was found that the heating temperature is preferably in the range of 90 to 150 ° C. under the conditions for reheating and recooling.

<Example 1>
In accordance with the composition of Nos. 91 to 95 in Table 17, the raw materials were mixed and dissolved by a mixer (trade name; Super mixer: manufactured by Yasuda Finete), and a plate type UHT sterilizer (built in Down Homo) (trade name; plate type) UHT sterilizer (manufactured by Morinaga Engineering Co., Ltd.), heated to 85 ° C. in the primary heating unit, then heated to 140 ° C. in the secondary heating unit, held for 2 seconds in the holding tube, and then 80 ° C. in the rapid cooling unit After cooling to 15 MPa with a homogenizer at 1 stage, the product was cooled to 20 ° C. in the cooling section and stored in a tank (trade name; Aseptic tank; Yasuda Finete) at 20 ° C. for 1 day. . The liquid stored in the tank was reheated to 80 ° C. and re-cooled to 55 ° C. with a heat exchanger (trade name; plate heat exchanger: manufactured by Morinaga Engineering Co., Ltd.), and a cup filling machine (trade name; Dogeptic: made by GASTI) ) Was filled in a plastic cup (Ikoma Chemical Co., Ltd.), and an aluminum lid (Toyo Aluminum Co., Ltd.) was sealed with heat and cooled to 10 ° C. in a refrigerator to produce 5 types of flavored milk pudding.
These milk puddings did not have a rough structure and had a good taste with no powdery texture. In addition, 2000 pieces of this product were incubated at 37 ° C. for 5 days, but none were spoiled.

<Example 2>
In Example 1 above, the heating temperature in the secondary heating section was set to 120 ° C., the cooling temperature in the cooling section after homogenization was set to 55 ° C., and cooling without passing through the step of storing in the tank. Five flavored milk puddings were prepared in the same manner as in Example 1 except that the subsequent liquid was filled into a plastic cup (Ikoma Chemical Co., Ltd.) with a cup filling machine (trade name; MTY filling machine: manufactured by Towa Techno Co., Ltd.). Manufactured.
These milk puddings did not have a rough structure and had a good taste with no powdery texture.

Claims (8)

  A pudding-like food obtained by gelling a raw material liquid containing a milk raw material containing whey protein, a gelling agent, a thickener, and sodium salts.   The pudding-like food according to claim 1, wherein the content of sodium derived from the sodium salt per 10 g of the whey protein is 10 to 30 mg.   The purine food according to claim 1 or 2, wherein the sodium salt is at least one selected from the group consisting of trisodium citrate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, and sodium pyrophosphate. .   The gelling agent is at least one selected from the group consisting of agar, carrageenan, farcellulan, gelatin, low methoxyl pectin, deacylated gellan gum, and sodium alginate. The pudding-like food described.   The said thickener is one or more types selected from the group which consists of locust bean gum, guar gum, tamarind seed gum, and glucomannan, The pudding-like foodstuff as described in any one of Claims 1-4.   The pudding form as described in any one of Claims 1-5 in which the said milk raw material contains 1 or more types selected from the group which consists of whey powder, whey protein isolate (WPI), and whey protein concentrate (WPC). Food.   A method for producing a pudding-like food according to any one of claims 1 to 6, wherein the raw material liquid containing whey protein, a milk raw material, a gelling agent, a thickener, and sodium salts is heated. A method for producing a pudding-like food, comprising: a step, a step of homogenizing the heated raw material liquid, and a step of cooling the homogenized raw material liquid. The method for producing a pudding-like food according to claim 7, wherein the raw material liquid is heated to 90 to 150 ° C in the heating step.