JP2007166963A - Agar composition containing raw material of acid ph range, acid aggregation degeneration suppressing composition, acid aggregation degeneration food - Google Patents
Agar composition containing raw material of acid ph range, acid aggregation degeneration suppressing composition, acid aggregation degeneration food Download PDFInfo
- Publication number
- JP2007166963A JP2007166963A JP2005368257A JP2005368257A JP2007166963A JP 2007166963 A JP2007166963 A JP 2007166963A JP 2005368257 A JP2005368257 A JP 2005368257A JP 2005368257 A JP2005368257 A JP 2005368257A JP 2007166963 A JP2007166963 A JP 2007166963A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- agar
- aggregation
- range
- acid aggregation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000002253 acid Substances 0.000 title claims abstract description 73
- 230000002776 aggregation Effects 0.000 title claims abstract description 54
- 238000004220 aggregation Methods 0.000 title claims abstract description 51
- 229920001817 Agar Polymers 0.000 title claims abstract description 39
- 239000008272 agar Substances 0.000 title claims abstract description 37
- 235000013305 food Nutrition 0.000 title claims abstract description 37
- 239000000203 mixture Substances 0.000 title claims abstract description 20
- 230000007850 degeneration Effects 0.000 title abstract 5
- 239000002994 raw material Substances 0.000 title abstract 5
- 230000002378 acidificating effect Effects 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 22
- 230000036425 denaturation Effects 0.000 claims description 10
- 238000004925 denaturation Methods 0.000 claims description 10
- 238000012986 modification Methods 0.000 claims description 10
- 230000004048 modification Effects 0.000 claims description 10
- 230000002401 inhibitory effect Effects 0.000 claims description 2
- 238000005054 agglomeration Methods 0.000 claims 3
- 235000010419 agar Nutrition 0.000 description 30
- 235000018102 proteins Nutrition 0.000 description 16
- 108090000623 proteins and genes Proteins 0.000 description 16
- 102000004169 proteins and genes Human genes 0.000 description 16
- 235000014121 butter Nutrition 0.000 description 11
- 150000002632 lipids Chemical class 0.000 description 9
- 239000008256 whipped cream Substances 0.000 description 9
- 235000004936 Bromus mango Nutrition 0.000 description 8
- 235000014826 Mangifera indica Nutrition 0.000 description 8
- 235000001466 Ribes nigrum Nutrition 0.000 description 8
- 241001312569 Ribes nigrum Species 0.000 description 8
- 235000009184 Spondias indica Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 241001093152 Mangifera Species 0.000 description 7
- 239000006071 cream Substances 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 4
- 235000013322 soy milk Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 229920002148 Gellan gum Polymers 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 235000013572 fruit purees Nutrition 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 235000010492 gellan gum Nutrition 0.000 description 3
- 239000000216 gellan gum Substances 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 150000004804 polysaccharides Chemical class 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000003112 inhibitor Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- DCQFFOLNJVGHLW-ZNVMLXAYSA-N (1s,4s,5r,8r)-2,6-dioxabicyclo[3.2.1]octane-3,4,8-triol Chemical group O[C@H]1[C@@]2([H])OC[C@]1([H])OC(O)[C@H]2O DCQFFOLNJVGHLW-ZNVMLXAYSA-N 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-FPRJBGLDSA-N beta-D-galactose Chemical group OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-FPRJBGLDSA-N 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 229960003082 galactose Drugs 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L sulfate group Chemical group S(=O)(=O)([O-])[O-] QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
本発明は、生クリームやバターなどの乳製品や豆乳など蛋白や脂肪が含有され、酸性下において酸凝集や酸変性を生じさせる酸凝集変性食品に添加される酸性pH域の素材含有寒天組成物、酸凝集変性抑制組成物及び酸凝集変性食品に関する。 The present invention relates to a material-containing agar composition in an acidic pH range, which is added to an acid aggregation modified food that contains protein and fat such as dairy products such as fresh cream and butter and soy milk, and causes acid aggregation and acid modification under acidic conditions. The present invention relates to an acid aggregation modification composition and an acid aggregation modification food.
近年、食の多様化から乳製品や豆乳加工品など、蛋白や脂肪を含む食品は、例えばフルーツピューレや果汁など酸味料や酸性pH域の素材(以下、これらを「酸性pH域の素材」と総称する)を添加することで爽やかな味に仕上げ、外観も華やかに彩らせることが考えられている。 In recent years, foods containing protein and fat, such as dairy products and processed soy milk products, due to diversification of foods, for example, acidulants such as fruit puree and fruit juice, and acidic pH range materials (hereinafter referred to as "acid pH range materials"). It is considered that a refreshing taste is finished and the appearance is gorgeously colored by adding (generic name).
しかしながら、生クリームやバターなど乳製品や豆乳加工品などの蛋白や脂肪を含む食品は、酸性下において酸凝集や酸変性を生じさせるという問題がある。例えば、これら蛋白や脂肪を含む食品(以下、「酸凝集変性食品」という)に、フルーツピューレや果汁など、酸性pH域の素材を加えると、乳製品中のカゼインなど蛋白や脂質の酸凝集、変性が生じるため、酸凝集変性食品に酸性pH域の素材を添加することが困難であり、酸凝集変性食品の味を爽やかに仕上げたり、外観を華やかに彩らせるのが容易でないという問題がある。 However, foods containing proteins and fats such as dairy products such as fresh cream and butter and processed soy milk products have the problem of causing acid aggregation and acid denaturation under acidic conditions. For example, when foods containing these proteins and fats (hereinafter referred to as “acid aggregation modified foods”) are added with ingredients in an acidic pH range such as fruit puree and fruit juice, acid aggregation of proteins and lipids such as casein in dairy products, Since modification occurs, it is difficult to add a material in the acidic pH range to the acid aggregation modified food, and it is not easy to finish the taste of the acid aggregation modified food refreshingly or to make the appearance gorgeous. is there.
そこで、本発明は、蛋白や脂質の酸凝集や変性を生じさせることなく、酸性pH域の素材を酸凝集変性食品に添加させることができる酸性pH域の素材含有寒天組成物、酸凝集変性抑制組成物及び酸凝集変性食品を提供することを目的とする。 Therefore, the present invention provides an acidic pH range material-containing agar composition that can add an acid pH range material to an acid aggregation modified food without causing acid aggregation or denaturation of proteins and lipids, and acid aggregation denaturation inhibition. It aims at providing a composition and an acid aggregation modified food.
以上の目的を達成するために、本発明者らは、鋭意研究を重ねた結果、酸性pH域の素材を寒天溶液に混ぜて、ゲル化と同時又はゲル化後にそれを粉砕又は微細に切断した状態で酸凝集変性食品に添加することにより、蛋白や脂質の酸凝集や変性を生じさせるのを防止することができることを見出した。すなわち、本発明は、酸性pH域の素材が含まれた寒天溶液のゲル化物が粉砕又は微細に切断されていることを特徴とする酸性pH域の素材含有寒天組成物及びそれが含まれた酸凝集変性食品である。 In order to achieve the above object, as a result of intensive research, the present inventors mixed an acidic pH region material into an agar solution, and pulverized or finely cut it simultaneously with gelation or after gelation. It was found that acid aggregation and denaturation of proteins and lipids can be prevented by adding to an acid aggregation modified food in a state. That is, the present invention relates to an acidic pH range material-containing agar composition characterized in that a gelled product of an agar solution containing an acidic pH range material is crushed or finely cut, and an acid containing the same It is an agglomerated modified food.
以上のように、酸性pH域の素材を寒天溶液に混ぜてゲル化することによって、酸性pH域の素材を寒天ゲルにより包摂することができ、それを粉砕した状態で酸凝集変性食品に添加することにより、酸性pH域の素材と蛋白や脂質などとの接触を限定することができるので、蛋白や脂質の酸凝集や変性を生じさせるのを防止することができる。 As described above, by mixing a material in the acidic pH range with the agar solution and gelling, the material in the acidic pH range can be included in the agar gel and added to the acid aggregation modified food in a pulverized state. As a result, it is possible to limit the contact between the acidic pH range material and the protein, lipid, or the like, thereby preventing acid aggregation or denaturation of the protein or lipid.
以上のように、本発明によれば、蛋白や脂質の酸凝集や変性を生じさせることなく、酸味料や酸性pH域の素材を酸凝集変性食品に添加させることができる酸性pH域の素材含有寒天組成物、酸凝集変性抑制組成物及び酸凝集変性食品を提供することができる。 As described above, according to the present invention, an acid pH range material containing an acidulant or an acid pH range material can be added to an acid aggregation modified food without causing acid aggregation or denaturation of proteins and lipids. An agar composition, an acid aggregation modification inhibiting composition, and an acid aggregation modification food can be provided.
本発明に係る酸性pH域の素材含有寒天組成物は、酸凝集変性食品に添加させるもの、すなわち酸凝集変性食品用添加剤又は酸凝集変性食品用添加組成物であり、酸凝集や酸変性が生じるのを抑制する酸凝集変性抑制剤又は酸凝集変性抑制組成物である。 The material-containing agar composition in the acidic pH range according to the present invention is an additive added to an acid aggregation modified food, that is, an acid aggregation modified food additive or an acid aggregation modified food additive composition. An acid aggregation modification inhibitor or an acid aggregation modification inhibitor that suppresses the occurrence.
本発明において、酸凝集変性食品とは、蛋白や脂肪を含み、酸性下において酸凝集や酸変性を生じさせるものであって、例えば、ホイップクリーム、ナッペ用クリーム、生クリーム、バター、マーガリン、カスタードクリーム、アイスクリームなど乳製品、豆乳加工品、アングレーズソース、モルネーソース、オランデーズソースなどの卵加工品、パテ、テリーヌ、アンチョビバターなどの肉魚製品などをいう。 In the present invention, the acid aggregation modified food contains protein and fat and causes acid aggregation and acid modification under acidic conditions. For example, whipped cream, nappe cream, fresh cream, butter, margarine, custard It refers to dairy products such as cream and ice cream, processed soymilk products, processed egg products such as anglaise sauce, morney sauce and hollandaise sauce, and meat and fish products such as pate, terrine and anchovy butter.
本発明において、酸性pH域の素材としては、フルーツピューレ、果汁、果実、酸を有する野菜、マヨネーズ、ドレッシング、コーヒー、発酵乳、発酵食品、ジャムなどがある。 In the present invention, the acid pH range material includes fruit puree, fruit juice, fruit, acid-containing vegetable, mayonnaise, dressing, coffee, fermented milk, fermented food, jam and the like.
本発明において、寒天溶液に用いられる寒天としては、平均分子量が100,000〜1,000,000の通常の寒天や平均分子量が5,000〜100,000のいわゆる低強度寒天などがある。これら寒天は、ガラクト-スを基本骨格とする直鎖の多糖類で、β−D−ガラクトピラノースと3,6−アンヒドロ−L−ガラクトピラノースの繰り返し単位とする中性糖であるため、固形化させる素材の電荷的な影響を受け難く、安定して酸味料や酸性pH域の素材を包摂することができる。一方、カラギナン、ジェランガム及びキサンタンガムなど寒天以外の凝固剤は、構成糖の一部に硫酸基やカルボキシル基などを多く含む酸性の多糖類であるので、酸味料などが含まれた酸性条件下でゲルを形成させると、凝固剤自身が蛋白などと反応して酸凝集の原因となる。 In the present invention, the agar used for the agar solution includes normal agar having an average molecular weight of 100,000 to 1,000,000 and so-called low-strength agar having an average molecular weight of 5,000 to 100,000. These agars are linear polysaccharides having galactose as a basic skeleton, and are neutral sugars having repeating units of β-D-galactopyranose and 3,6-anhydro-L-galactopyranose. It is hard to be affected by the charge of the material to be used, and can stably include a sour agent and a material in the acidic pH range. On the other hand, coagulants other than agar, such as carrageenan, gellan gum, and xanthan gum, are acidic polysaccharides that contain a large amount of sulfate groups, carboxyl groups, etc. as part of the constituent sugars, so gels under acidic conditions containing acidulants etc. In this case, the coagulant itself reacts with proteins and causes acid aggregation.
本発明において、粉砕されたゲル化物とは、ミキサーなどによって、細かく粉砕させたり、フードプロセッサーなど撹拌せん断により微細にしたり、細かなフィルターに通して微細に切断することなどによって、食感に影響を与えない程度に細かくされた状態、例えばペースト状態をいい、具体的には、10μm〜5mmの大きさに粉砕又は微細に切断されていることが好ましい。また、寒天溶液を冷却しながら撹拌又は切断を行い、微細なゲル化物を作製しても良い。通常の寒天よりも低強度寒天の方が、容易に細かく粉砕することができる。さらに、低強度寒天を用いた場合、高い濃度でも柔らかくゲル化することができるため、蛋白や脂質の酸凝集や変性の原因の一つとなる離水を抑えることもできる。 In the present invention, the pulverized gelled product is affected finely by a mixer or the like, finely divided by stirring shear such as a food processor, or finely cut through a fine filter. It refers to a state made fine enough not to give, for example, a paste state. Specifically, it is preferably pulverized or finely cut to a size of 10 μm to 5 mm. Moreover, stirring or cutting may be performed while cooling the agar solution to produce a fine gelled product. Low-intensity agar can be more finely pulverized than normal agar. Further, when low-strength agar is used, gelation can be performed softly even at a high concentration, so that water separation that is one of the causes of acid aggregation and denaturation of proteins and lipids can be suppressed.
離水を抑えるために、酸性pH域で蛋白などの酸凝集要因とならない多糖類、例えば、ローカストビーンガム、タラガム、グアーガム、マンナン、タマリンドシードガム、ペクチン、サイリュウムシードガム、ゼラチン、アルギン酸、アルギン酸塩類、プルラン、大豆多糖類、澱粉、デキストリン及びオリゴ糖のいずれか1以上が含まれていても良い。 In order to suppress water separation, polysaccharides that do not cause acid aggregation such as protein in acidic pH range, such as locust bean gum, tara gum, guar gum, mannan, tamarind seed gum, pectin, sylum seed gum, gelatin, alginic acid, alginates, Any one or more of pullulan, soybean polysaccharide, starch, dextrin and oligosaccharide may be contained.
実施例1
次に、本発明に係る酸凝集変性食品の実施例1として、マンゴーピューレ入りのホイップクリームを作製した。先ず、表1に示す配合で低強度寒天(ウルトラ寒天UX−30、伊那食品工業(株)製)を砂糖と粉末の状態で混合し、水の中に分散させ、沸騰するまで加熱溶解して寒天水溶液を作製する。この加熱された寒天水溶液にマンゴーピューレと結晶クエン酸を加えて、撹拌し、冷却することによりゲル化させた。このゲル化物をフードミキサーでペースト状になるまで粉砕し、その粉砕されたゲル化物をホイップされたクリームと1:1の割合で混合してマンゴーピューレ入りのホイップクリームを作製した。これら実施例1、並びに比較例1乃至3に係るマンゴーピューレ入りのホイップクリームに関し、酸凝集程度及び外観の状態を観察し、食感についての官能試験を行った。その結果を表1に示す。
Example 1
Next, as Example 1 of the acid aggregation modified food according to the present invention, a whipped cream containing mango puree was prepared. First, low-intensity agar (Ultra Agar UX-30, manufactured by Ina Food Industry Co., Ltd.) is mixed with sugar and powder in the formulation shown in Table 1, dispersed in water, and dissolved by heating until boiling. Prepare an agar aqueous solution. Mango puree and crystalline citric acid were added to this heated agar aqueous solution, and the mixture was stirred and cooled to gel. The gelled product was pulverized with a food mixer until it became a paste, and the pulverized gelled product was mixed with the whipped cream at a ratio of 1: 1 to prepare a whipped cream containing mango puree. Regarding the whipped cream containing mango puree according to Example 1 and Comparative Examples 1 to 3, the degree of acid aggregation and the state of appearance were observed, and a sensory test was conducted on the texture. The results are shown in Table 1.
実施例1に係るマンゴーピューレ入りのホイップクリームは、蛋白や脂質の酸凝集が生じることはなかった。 The whipped cream containing mango puree according to Example 1 did not cause acid aggregation of proteins and lipids.
比較例1として、低強度寒天の代わりにカラギナン(イナゲルE−150、伊那食品工業(株)製)を用いて、実施例1と同様にマンゴーピューレ入りのホイップクリームを作製したところ、蛋白や脂質の酸凝集が生じた。 As Comparative Example 1, whipped cream containing mango puree was prepared in the same manner as in Example 1 using carrageenan (Inagel E-150, manufactured by Ina Food Industry Co., Ltd.) instead of low-strength agar. Acid aggregation occurred.
比較例2として、低強度寒天の代わりにジェランガム(イナゲルGP−10、伊那食品工業(株)製)を用いて、実施例1と同様にマンゴーピューレ入りのホイップクリームを作製したところ、蛋白や脂質の酸凝集が生じた。 As Comparative Example 2, a whipped cream containing mango puree was prepared in the same manner as in Example 1 using gellan gum (Inagel GP-10, manufactured by Ina Food Industry Co., Ltd.) instead of low-strength agar. Acid aggregation occurred.
比較例3として、低強度寒天の代わりにキサンタンガム(イナゲルV−10、伊那食品工業(株)製)を用いて、実施例1と同様にマンゴーピューレ入りのホイップクリームを作製したところ、蛋白や脂質の酸凝集が生じた。 As Comparative Example 3, a whipped cream containing mango puree was prepared in the same manner as in Example 1 using xanthan gum (Inagel V-10, manufactured by Ina Food Industry Co., Ltd.) instead of low-strength agar. Acid aggregation occurred.
実施例2
次に、本発明に係る酸凝集変性食品の実施例2として、カシスピューレ入りのバターを作製した。先ず、表2に示す配合で低強度寒天(ウルトラ寒天UX−30、伊那食品工業(株)製)を砂糖と粉末の状態で混合し、水の中に分散させ、沸騰するまで加熱溶解して寒天水溶液を作製する。この加熱された寒天水溶液にカシスピューレを加えて、撹拌し、冷却することによりゲル化させた。このゲル化物をフードミキサーでペースト状になるまで粉砕し、その粉砕されたゲル化物をバターと1:1の割合で混合してカシスピューレ入りのバターを作製した。これら実施例2、並びに比較例4乃至6に係るカシスピューレ入りのバターに関し、酸凝集程度及び外観の状態を観察し、食感についての官能試験を行った。その結果を表2に示す。
Example 2
Next, as Example 2 of the acid aggregation modified food according to the present invention, butter containing cassis puree was prepared. First, low-intensity agar (Ultra Agar UX-30, manufactured by Ina Food Industry Co., Ltd.) is mixed with sugar and powder in the formulation shown in Table 2, dispersed in water, and dissolved by heating until boiling. Prepare an agar aqueous solution. Cassis puree was added to the heated agar aqueous solution, and the mixture was stirred and cooled to gel. This gelled product was pulverized with a food mixer until it became a paste, and the pulverized gelled product was mixed with butter at a ratio of 1: 1 to prepare cassis pureed butter. Regarding the butter with cassis puree according to Example 2 and Comparative Examples 4 to 6, the degree of acid aggregation and the state of appearance were observed, and a sensory test on the texture was performed. The results are shown in Table 2.
実施例2に係るカシスピューレ入りのバターは、蛋白や脂質の酸凝集が生じることはなかった。 The butter with cassis puree according to Example 2 did not cause acid aggregation of proteins and lipids.
比較例4として、低強度寒天の代わりにカラギナン(イナゲルE−150、伊那食品工業(株)製)を用いて、実施例2と同様にカシスピューレ入りのバターを作製したところ、蛋白や脂質の酸凝集が生じた。 As Comparative Example 4, butter containing cassis puree was prepared in the same manner as in Example 2 using carrageenan (Inagel E-150, manufactured by Ina Food Industry Co., Ltd.) instead of low-intensity agar. Acid aggregation occurred.
比較例5として、低強度寒天の代わりにジェランガム(イナゲルGP−10、伊那食品工業(株)製)を用いて、実施例2と同様にカシスピューレ入りのバターを作製したところ、蛋白や脂質の酸凝集が生じた。 As Comparative Example 5, butter containing cassis puree was prepared in the same manner as in Example 2 using gellan gum (Ingel GP-10, manufactured by Ina Food Industry Co., Ltd.) instead of low-strength agar. Acid aggregation occurred.
比較例6として、低強度寒天の代わりにキサンタンガム(イナゲルV−10、伊那食品工業(株)製)を用いて、実施例2と同様にカシスピューレ入りのバターを作製したところ、蛋白や脂質の酸凝集が生じた。 As Comparative Example 6, butter containing cassis puree was prepared in the same manner as in Example 2 using xanthan gum (Inagel V-10, manufactured by Ina Food Industry Co., Ltd.) instead of low-strength agar. Acid aggregation occurred.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005368257A JP4616164B2 (en) | 2005-12-21 | 2005-12-21 | Material-containing agar composition in acid pH range, acid aggregation modification inhibiting composition, and acid aggregation modification food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005368257A JP4616164B2 (en) | 2005-12-21 | 2005-12-21 | Material-containing agar composition in acid pH range, acid aggregation modification inhibiting composition, and acid aggregation modification food |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2007166963A true JP2007166963A (en) | 2007-07-05 |
JP4616164B2 JP4616164B2 (en) | 2011-01-19 |
Family
ID=38294346
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2005368257A Active JP4616164B2 (en) | 2005-12-21 | 2005-12-21 | Material-containing agar composition in acid pH range, acid aggregation modification inhibiting composition, and acid aggregation modification food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4616164B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011193814A (en) * | 2010-03-19 | 2011-10-06 | Ina Food Industry Co Ltd | Low-fat whipped cream, and method for producing the same |
JP2020036584A (en) * | 2018-08-31 | 2020-03-12 | 太陽化学株式会社 | Modifier for protein containing sol-like food product |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5875581U (en) * | 1981-11-19 | 1983-05-21 | 明治乳業株式会社 | Yogurt containing colored jelly in a transparent container |
JPS62126932A (en) * | 1985-11-26 | 1987-06-09 | San Ei Chem Ind Ltd | Kefir food |
JPS63181957A (en) * | 1987-01-22 | 1988-07-27 | Ezaki Glyco Kk | Syrup-containing jelly food and production thereof |
JPH0358770A (en) * | 1988-10-07 | 1991-03-13 | Ajinomoto Co Inc | Water-based paste composition and its production |
JP2002034462A (en) * | 2000-07-18 | 2002-02-05 | Taiyo Corp | Method for producing frozen yogurt |
JP2003284520A (en) * | 2002-03-28 | 2003-10-07 | Fuji Oil Co Ltd | Fermented soybean milk and method for producing the same |
-
2005
- 2005-12-21 JP JP2005368257A patent/JP4616164B2/en active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5875581U (en) * | 1981-11-19 | 1983-05-21 | 明治乳業株式会社 | Yogurt containing colored jelly in a transparent container |
JPS62126932A (en) * | 1985-11-26 | 1987-06-09 | San Ei Chem Ind Ltd | Kefir food |
JPS63181957A (en) * | 1987-01-22 | 1988-07-27 | Ezaki Glyco Kk | Syrup-containing jelly food and production thereof |
JPH0358770A (en) * | 1988-10-07 | 1991-03-13 | Ajinomoto Co Inc | Water-based paste composition and its production |
JP2002034462A (en) * | 2000-07-18 | 2002-02-05 | Taiyo Corp | Method for producing frozen yogurt |
JP2003284520A (en) * | 2002-03-28 | 2003-10-07 | Fuji Oil Co Ltd | Fermented soybean milk and method for producing the same |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011193814A (en) * | 2010-03-19 | 2011-10-06 | Ina Food Industry Co Ltd | Low-fat whipped cream, and method for producing the same |
JP2020036584A (en) * | 2018-08-31 | 2020-03-12 | 太陽化学株式会社 | Modifier for protein containing sol-like food product |
Also Published As
Publication number | Publication date |
---|---|
JP4616164B2 (en) | 2011-01-19 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4945132B2 (en) | Manufacturing method of konjac fluid material | |
JP6609162B2 (en) | Powdered oil and fat, food and drink containing the powdered oil and fat, and method for producing the powdered oil and fat | |
JP6309241B2 (en) | Whipped cream | |
JP4616164B2 (en) | Material-containing agar composition in acid pH range, acid aggregation modification inhibiting composition, and acid aggregation modification food | |
JP2012231701A (en) | Kit for preparing acidic gel-like food | |
JP2012110282A (en) | Method for producing new seasoning and new spread, and food added with the seasoning and spread | |
JP5345711B2 (en) | Konjac fluid material, beverages and foods using it | |
JP5644211B2 (en) | Acid oil-in-water emulsified food | |
JP2002335899A (en) | All-round food material using devil's tongue as raw material and method for producing the same | |
CN107518235A (en) | A kind of suspension ferric pyrophosphate production method | |
JP2015008691A (en) | Cheese-like food | |
WO2016076392A1 (en) | Powdered oil/fat, food/beverage including powdered oil/fat, and method for producing powdered oil/fat | |
JP2018011537A (en) | Production method of emulsified seasoning | |
JP4562704B2 (en) | Method for producing liquid or pasty acidic food with cheese | |
JP5144862B2 (en) | Konjac-added food and method for producing the same | |
JP5058564B2 (en) | Antifoam agent | |
JP6282158B2 (en) | Gel food | |
JP7446503B1 (en) | Food and beverages containing nut-derived ingredients and their manufacturing method | |
JP6227259B2 (en) | Acid resistant cream | |
JP2013039104A (en) | Bubble-containing potato salad | |
JP7021396B2 (en) | Iron-containing composition | |
JP6276017B2 (en) | Dispersion of fish particles, process for producing the same, and food using the same | |
JP7253732B2 (en) | Method for producing tofu using enzyme, composition for coagulating soymilk, coagulant for tofu | |
JP3604684B2 (en) | Calcium fortified food | |
JP2016007187A (en) | Vegetable fat composition and seasoning composition using the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20081219 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20100421 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20100427 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20100623 |
|
A602 | Written permission of extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A602 Effective date: 20100628 |
|
RD03 | Notification of appointment of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7423 Effective date: 20100713 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20100722 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20100722 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20100914 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20100914 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20101005 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20101021 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4616164 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131029 Year of fee payment: 3 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |