JP2008086218A - Gel-state food-preparing base, and gel-state food composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a gel-state food-preparing base with which shape-retaining gel-state food such as filling material, cream or mousse can be easily prepared through being mixed with an aqueous composition such as milk containing calcium without need of heating, and to provide a gel-state food composition prepared using the base. <P>SOLUTION: The gel-state food-preparing base reacts with an aqueous composition containing at least one kind of calcium and/or milk-derived protein to form gel, has a sugar content of 60-80%, and contains at least one kind selected from among carrageenan, deacylated gellan gum and sodium alginate as a gelling agent. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a gel food preparation base and a gel food composition used for preparing a gel food composition. More specifically, the present invention does not require heating, for example, by mixing with an aqueous composition containing calcium or milk-derived protein such as milk, the shape-retaining properties of filling materials, creams, mousses, etc. can be easily obtained. The present invention relates to a gel food preparation base capable of instantly preparing a gel-like food having a gel and a gel food composition prepared using the base.

  So-called gel-like foods such as jelly, bavaroa and pudding have a soft and soft tissue unique to gels, and are preferred for desserts because of their smooth texture when contained in the mouth. For this reason, as a product that can easily prepare such desserts at home, traditional dessert ingredients containing gelling agents such as gelatin, agar, pectin, carrageenan, gellan gum and sucrose and pigments (dessert mix, gel food) Preparation base) (Patent Documents 1-7, etc.), which can easily make desserts such as jelly and bavaroa at home just by mixing with the ingredients of these desserts and products containing calcium and milk such as milk Known as.

  However, these instant desserts are either powdered gel food mixes or have a low solids content, even in a liquid base. For example, a liquid product such as fruit juice cannot be combined with a powder mix, and if a liquid mix with a low solid content contains both fruit juice and the like, cations derived from fruit juice and a gelling agent contained in the base are included. As a result, the base itself gelled, and even when combined with milk or the like, it could not be mixed uniformly, and a gel food could not be prepared.

JP-A-3-262446 JP-A-8-116890 JP-A-6-237710 JP 2003-79325 A Japanese Patent No. 3505598 JP 2005-160384 A JP-A-63-309150

  The present invention has been made in view of the above circumstances, and the present invention can be easily adjusted to a wide pH range from neutral to acidic without complicated treatment such as heating and dissolution and cooling. It is an object of the present invention to provide a gel food preparation base capable of preparing a gel food having shape-retaining properties such as ingredients, creams and mousses. Moreover, an object of this invention is to provide the gel-like food composition which can be prepared with a simple method, without performing the said complicated process.

  The present inventor has made extensive studies to solve the above-mentioned problems. As a result, the gel-like food preparation base has a high sugar content (sugar content 60 to 80%), and carrageenan and deacylated gellan gum are used as gelling agents. In addition, it has been found that, by containing at least one selected from sodium alginate, the gelled base maintains its fluidity without gelation at a low sugar content. Furthermore, by mixing the base having fluidity with an aqueous component containing at least calcium or milk-derived protein such as milk, the shape retaining property of a filling material, cream, mousse, etc. can be easily obtained without heating and dissolving. The present inventors have found that a gel-like food product having the above can be prepared instantly.

Moreover, since the base has a high sugar content, the storage stability is good. Moreover, although the said base contains a gelatinizer, since it has high sugar content, it is difficult to form a gel structure network, and even if a gel is not formed, the gel strength is extremely low. Therefore, even when mixed with a liquid food containing cations such as fruit juice, it becomes a sol or low-strength gel-like base, and therefore, for example, mixing with milk becomes easy. Furthermore, as a concomitant effect, by using the base of the present invention, when producing a sour milk gel food that is acidic and contains a milk raw material, no coagulation derived from the acid and milk protein raw material is observed, and a good gel We have found that foods can be prepared.
The present invention has been made based on such findings, and has the following aspects;
Item 1. It reacts with an aqueous composition containing at least one of calcium and / or milk-derived proteins to form a gel, has a sugar content of 60 to 80%, and has carrageenan and deacylated gellan gum as gelling agents. And a base for preparing a gel food containing at least one selected from sodium alginate.
Item 2. Item 2. The gel food preparation base according to Item 1, which forms a gel by reacting with an aqueous composition containing at least one of calcium and / or milk-derived protein in an acidic to neutral pH range.
Item 3. The sugar content is 60-80%, and a gelled food preparation base containing at least one selected from carrageenan, deacylated gellan gum and sodium alginate as a gelling agent, and at least calcium and / or milk-derived protein A gel food composition prepared by mixing an aqueous composition containing one kind.

  According to the present invention, a gel food preparation that can be easily adjusted to a wide pH range from neutral to acidic without complicated processing, and can prepare a gel food having shape-retaining properties such as filling materials, creams, and mousses. Can now provide a base for Since the base has a high sugar content, it has good storage stability, and even when mixed with a liquid food containing a cation such as fruit juice, it becomes a sol or low-strength gel base. It became possible to mix fruit juice. Furthermore, as an accompanying effect, when producing an acid milk gel food that is acidic and contains a milk raw material, agglomeration derived from the acid and milk protein raw material is not observed, and a good gel food can be prepared.

  The gel-like food preparation base of the present invention is a composition that forms a gel by reacting with at least one of calcium and / or milk-derived proteins, and has a sugar content of 60 to 80%. , One or more selected from carrageenan, deacylated gellan gum and sodium alginate.

  The gel food in the present invention is not particularly limited as long as it forms a solid or semi-solid state by gelation, and can include any food. Specifically, a filling material Suitable examples include gel foods having shape-retaining properties such as desserts such as cream, mousse, jelly, bavarois, blancmange and pudding.

  The aqueous composition containing at least one of calcium and / or milk-derived protein used in the present invention is not particularly limited as long as it is edible, and can include any composition. Specifically, the aqueous composition containing calcium includes both those in which calcium is dissolved in an ionic state and those in which calcium is present in a salt state in the aqueous composition. The calcium blended in the aqueous composition is not limited to the mode of presence in the aqueous composition, and specifically, calcium lactate, calcium hydroxide, calcium chloride, calcium citrate, calcium phosphate (primary calcium phosphate, second calcium phosphate). Calcium salts such as calcium phosphate, tricalcium phosphate), calcium gluconate and calcium carbonate can be exemplified, but are not limited thereto.

  Examples of the aqueous composition containing milk-derived protein include animal milk such as cow's milk, raw milk, special milk, raw goat cow, pasteurized goat milk, partially skimmed milk, skimmed milk and processed milk; vegetable milk such as soy milk; Concentrated whey, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, fermented milk (including yogurt products), dairy products such as dairy beverages and lactic acid bacteria beverages Can be mentioned. The aqueous composition may be prepared by dissolving, dispersing or suspending powdered dairy products such as whole milk powder, skim milk powder, whey powder, buttermilk powder, sweetened powdered milk and prepared powdered milk in an aqueous component such as water. Good.

  First, the gel food preparation base of the present invention has a sugar content of 60 to 80%, preferably a sugar content of 65 to 75%. By adjusting to such a high sugar content, even if it contains a gelling agent, which will be described later, it is difficult to form a network of gel structure due to the high sugar content. And a low base (for example, a strength as low as 25 Bloom or less as measured with a texture analyzer manufactured by Kett) and can be prepared in a fluid state. It is also possible to add in advance a liquid food containing cations such as fruit juice. Furthermore, even when combined with at least one kind of calcium or milk-derived protein such as the above milk, it can be easily mixed. Moreover, since the liquid base has a high sugar content, it has an advantage of high storage stability. If the sugar content is less than 60% or more than 80%, the base fluidity is lost.

  The sugar content is adjusted by adjusting the amount of sugar added. The saccharide to be used is not particularly limited as long as it is a saccharide that can be used in foods, but sugar sugar such as sucrose, fructose dextrose liquid sugar, syrup, reduced syrup, sorbitol, xylitol, maltitol, erythritol, and paratinite, Trehalose or the like is preferably used.

  Furthermore, the gel food preparation base of the present invention contains at least one selected from carrageenan, deacylated gellan gum and sodium alginate as a gelling agent.

  Carrageenan is a natural polymer substance extracted and purified from red algae seaweed and is a polysaccharide mainly composed of galactose and 3,6 anhydrogalactose having a molecular weight of 100,000 to 500,000. The half ester sulfate group in the molecule is unique to carrageenan that is not found in other natural gums. In general, commercially available carrageenans include iota type, kappa type, and lambda type.

In the present invention, any type can be used, but it is preferable to use either iota type or kappa type, or a mixture thereof. More preferably, water-soluble carrageenan is used. The water-soluble property has a property of being completely dissolved in water by mixing with water and, if necessary, stirring using an arbitrary stirring means such as a whisk. Specifically, it is preferable to dissolve in water of at least 50 ° C. or less.
Conventionally known general-purpose carrageenans are usually those that do not dissolve in water unless heated to 80 ° C. or higher, but water-soluble carrageenans used in the present invention are at least 50 ° C. or lower, more specifically 5-40 ° C. water. Can be dissolved. That is, the water-soluble carrageenan used in the present invention is characterized in that it can be dissolved in water having a normal water temperature of about 18 to 25 ° C.

  More preferably, a 2.5 mass% aqueous solution of which does not gel under 25 ° C. conditions is used. Conventionally known general-purpose carrageenans are those whose 2.5 mass% aqueous solution gels under 25 ° C. conditions. On the other hand, the water-soluble carrageenan used in the present invention is characterized in that it does not gel in the condition of its 2.5 mass% aqueous solution at 25 ° C., and both can be clearly distinguished in this respect. is there.

  Moreover, what contains a calcium ion in the ratio of 0.1 mass% or less is preferable. The ratio of calcium ions contained in the water-soluble carrageenan used in the present invention is at most about 0.1% by mass, preferably 0.05% by mass or less, with respect to the conventionally known general-purpose carrageenan. is there. Furthermore, it is desirable that the water-soluble carrageenan used in the present invention has a 1.5 mass% solution having a viscosity of 2000 mPa or less, preferably 1500 mPa or less at 25 ° C.

  Carrageenan having all the above properties is also on the market, and it is a gel rich NO. Manufactured by San-Ei Gen FFI Co., Ltd. 3 can be mentioned.

  Further, when carrageenan is used as the gelling agent, it is preferable to adjust the sugar content to 70% or more in addition to the above conditions.

The deacylated gellan gum used in the present invention is a fermented polysaccharide produced by Sphingomonas elodea, which has 1-3 bonded glucose, 1-4 bonded glucuronic acid, 1-4 bonded glucose and 1-4 bonded rhamnose. Is a linear polymeric polysaccharide having 4 molecules as structural units. One structural unit has one carboxyl group residue. In addition, native gellan gum is one in which one to one glyceryl group and one acetyl group are bonded to this 1-3-bonded glucose per average unit, and is distinguished from deacylated gellan gum.

  Examples of commercially available products of deacylated gellan gum include Gelup [trademark] KS manufactured by San-Ei Gen FFI Co., Ltd. and Kelco Gel manufactured by Kelco.

  As the sodium alginate used in the present invention, those usually used as food additives can be used. Sodium alginate is preferably used when preparing a liquid base having a pH of 4.0 to 7.0.

  In addition, as a compounding quantity of the said gelling agent, when using carrageenan for the gelling agent, carrageenan is 0.05 to 1.2% by mass, preferably 0.2 to 0.8% with respect to the liquid base. The mass% can be mentioned. Furthermore, when deacyl type gellan gum is used as the gelling agent, it may be 0.02 to 0.5% by mass, preferably 0.05 to 0.2% by mass. Moreover, when using sodium alginate for a gelatinizer, it is 0.05-0.6 mass%, Preferably it is 0.1-0.4 mass%.

  In addition, when using deacylated gellan gum or sodium alginate as a gelling agent, chelating agents such as trisodium citrate, sodium polyphosphate, sodium metaphosphate, sodium pyrophosphate, trisodium phosphate may be used in combination. preferable. Preferably, trisodium citrate can be used. As an addition amount of a chelating agent, 0.01-0.8 mass% can be mentioned with respect to the said liquid base.

  In addition, conventionally, one or more gelling agents selected from carrageenan, deacylated gellan gum and sodium alginate used in the present invention are in liquid compositions and aqueous compositions containing cationic components such as fruit juice and vegetable juice. When they coexist, gelation occurs, and it is difficult to prepare a liquid base as in the present invention. Therefore, in the present invention, by using a liquid base having a high sugar content, a liquid composition containing a cation component such as fruit juice can be included in the liquid base in advance. In addition, since the fluidity of the base may change depending on the type and amount of fruit juice used, the addition amount of the gelling agent should be adjusted appropriately in consideration of the physical properties of the final gel food. Is desirable.

  In addition to the above-mentioned gelling agent, other gelling / thickening agents may be used in combination with the liquid base for preparing a gel food of the present invention as long as the effect of the present invention is not adversely affected. good. For example, xanthan gum, galactomannan (guar gum, locust bean gum, tara gum, etc.), cassia gum, pectin, glucomannan, native gellan gum, tamarind seed gum, psyllium seed gum, gelatin, tragacanth gum, caraya gum, gum arabic, gati gum, macrohomopsis gum , Cellulose derivatives such as agar, curdlan, pullulan, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), sodium carboxymethylcellulose (CMC), hydroxypropylcellulose (HPC), hydroxyethylcellulose (HEC), water-soluble hemicellulose, many soybeans List one or more selected from saccharides, processed and modified starch, raw starch (raw starch), dextrin, etc. It can be.

  The gel food preparation base of the present invention can be adjusted to an acidic to neutral range, specifically pH 3 to 7.5, preferably pH 3.5 to 6.5. . In addition, since the gel composition of the present invention can be applied to a wide variety of foods from acidic to weakly alkaline, coffee, tea, green tea, matcha tea, oolong tea can also be used in acidic regions such as apples, grapes, oranges, lemons and plums. It can also be prepared for neutral products such as cocoa taste. When producing acid milk gel foods that are acidic and contain milk ingredients, aggregation may have occurred from the acid and milk protein ingredients. By using the gel food preparation base of the present invention, aggregation occurs. It has become possible to prepare a good gel-like food without causing this. In addition, when using sodium alginate as a gelling agent, it is desirable to adjust to pH 4.0 or more.

  In addition to the above, the gel food preparation base of the present invention has a high sweetness such as various flavors, sucralose, aspartame, acesulfame potassium, thaumatin, neotame, stevia, etc., as long as the effect of the present invention is not adversely affected. Sweeteners, acidulants such as organic acids, various pigments and the like can be added. Moreover, the gel food preparation base has a liquid form such as a solution or a suspension.

  As a method for preparing a base for preparing a gel food of the present invention, for example, after kneading a gelling agent in a liquid saccharide such as starch syrup, water is added and dissolved by heating and stirring for about 2 to 20 minutes at 70 to 95 ° C. Then, after adding solid carbohydrates such as sugar and further dissolving at 70 to 95 ° C. for 2 to 20 minutes, an acid, fruit juice, fragrance, coloring matter, etc. are added, and a method of correcting the evaporated water is prepared. be able to. Moreover, sterilization, filling, etc. can be performed by a conventional method.

  Next, the present invention relates to a gel food composition prepared by mixing the above-mentioned gel food preparation base and an aqueous composition containing at least one protein derived from calcium or milk. The blending ratio of the gel food preparation base and the aqueous composition is not particularly limited as long as it forms a gel having a desired strength by a reaction between the two, and the gel contained in the gel food preparation base. It can be appropriately selected and prepared in consideration of the amount of the agent, the type of the aqueous composition, the amount of calcium or milk-derived protein contained in the aqueous composition, the texture of the desired gel food, and the like. The blending ratio of the base and the aqueous composition is preferably 4: 6 to 8: 2, and preferably 5: 5 to 7: 3 by weight.

  In addition, the sugar content of the obtained gel food composition can be adjusted to any sugar content by adjusting the sugar content and the mixing ratio of the base and the aqueous composition. For example, a filling material or an instant cream can be used. When preparing, it is preferable to set sugar content and a mixture ratio so that it may become 40 to 55%.

  As a method for preparing the gel food composition of the present invention, an aqueous composition containing at least one of calcium or milk-derived proteins may be mixed and stirred in the gel food preparation base. The method of mixing and stirring is not particularly limited, and can be performed using a known stirring means such as a homogenizer and a whisk. The temperature condition and pH condition used for mixing and stirring are not particularly limited as long as they are conditions for forming a gel. For example, a wide range of 0 to 30 ° C. and pH 3 to 7.5 can be mentioned, but it is not necessarily limited thereto. For example, if necessary, mixing and stirring can be performed under heating conditions.

  After mixing the gel-like food preparation base and the aqueous composition, the obtained preparation liquid may be filled into a mold of any shape and gelled. In the present invention, gelation is caused by a reaction between the gelling agent and calcium or milk-derived protein contained in the aqueous composition, and thus does not particularly require a temperature adjustment treatment such as cooling. Usually, it gels in 2 to 10 minutes at room temperature, but the gel can be formed more efficiently in a short time by cooling.

  As described above, by using the gel food preparation base of the present invention, a uniform preparation liquid can be obtained safely and easily without complicated heating work, and cooling and other work are not required for gelation. Therefore, it becomes possible to easily produce the gel food without taking time and effort.

  The gel food composition of the present invention is not particularly limited, but a gel food preparation base and an aqueous composition containing at least one protein derived from calcium or milk are separately prepared, and if necessary, these are prepared. Can be prepared by sterilizing and filling each container so that the respective solutions are uniformly mixed when the container is filled.

  Since the gel food composition of the present invention does not gel until the aqueous composition is mixed, it is not necessary to sterilize the gel food preparation base if necessary and then hold it at a high temperature. That is, since the base can be stored at normal temperature after sterilization, the cost for maintaining high temperature is unnecessary, and mixing with an aqueous composition containing at least one of calcium or milk-derived protein or filling into a container is possible. This can be done with relatively simple equipment.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by weight”. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Corporation.

Experimental Example 1: Preparation of gel food preparation base and gel food preparation (1) Preparation of gel food preparation base After kneading a gelling agent in a water tank, add water, and mix with heating and stirring at 80 ° C for 5 minutes. After adding liquid sugar and mixing, the mixture was further heated at 80 ° C. for 5 minutes. Citric acid was added (only Examples 2 and 4), and after evaporating water was corrected, the container was filled and cooled to prepare a gel food preparation base.

Note 1) Gelling agent: Gel up * J-4206 *: 75% carrageenan and 5% trisodium citrate
Note 2) Gelling agent: Gel-up * J-4207 *: Formulation containing carrageenan 60%, deacylated gellan gum 5%, trisodium citrate 5%)

  The bases of Examples 1 to 4 in which the sugar content was adjusted to 75% became fluid sol bases, but the base of Comparative Example 1 having a sugar content of 50% was gelled and could not have fluidity. In addition, the base having a sugar content of 90% in Comparative Example 2 was poor in fluidity because the sugar content was too high and thickened.

(2) Preparation of gel food After the base prepared in (1) is cooled overnight in a refrigerator at 8 ° C., the liquid base prepared in (1): milk = 7: 3, 6: 4, 5: The mixture was mixed in a bowl at a ratio of 5, stirred for 20 seconds with a hand mixer, and stored at 8 ° C. for 1 hour. The gelled food after storage was measured for breaking strength using a texture analyzer TA-XT2 _i (product temperature 8 ° C., plunger diameter 11.3 mm, gantry speed 1 mm / s). The results are shown in Table 2 and FIG.

When the bases of Examples 1 to 4 are used, a gel-like food can be prepared after being uniformly mixed with milk, and further, acid and milk protein-derived agglomerates that are often found in acidic milk foods I couldn't see it. On the other hand, the bases of Comparative Examples 1 and 2 could not be uniformly mixed with milk and gel foods could not be prepared.
Furthermore, from FIG. 1, it is possible to adjust the gel strength (shape retention) of the gel-like food to be prepared by changing the blending ratio with milk regardless of the liquidity. It turns out that food can be prepared.

Example 5: Preparation base for fruit filling and preparation of fruit filling
(1) Preparation of base for preparing fruit filling Of the prescriptions listed in Table 3 below, kneading a gelling agent into waterpox, adding water, heating and dissolving at 80 ° C for 5 minutes, adding sugar and trehalose, and further adding 80 ° C A base for preparing a fruit filling was prepared (sugar content 70%, pH 3.8) by adding citric acid, fruit juice and fragrance to the solution dissolved for 5 minutes and correcting the evaporation water.

Note 1) Gelling agent: Gel up * J-4206 *: 75% carrageenan and 5% trisodium citrate

(2) Preparation of fruit filling When the preparation base prepared in (1) and milk are added to the bowl at a weight ratio of 7: 3 and mixed with a mixer and then cooled, aggregation of acid and milk protein occurs. In addition, an acidic (pH 3.8) fruit filling with good shape retention could be easily prepared.

Example 6: Preparation of Filling Preparation Base and Filling Preparation (1) Preparation of Filling Preparation Base Among the formulations shown in Table 4 below, kneading a gelling agent, modified starch and sucralose into water starch, adding water, 90 ° C After stirring and dissolving for 5 minutes, condensed milk and sugar were added, and after further dissolution at 90 ° C. for 5 minutes, a dye and a fragrance were added to correct the evaporation water to prepare a filling preparation base (sugar content 75%, pH 6.4). ).

Note 3) Gelling agent: Gel up * J-4213: 90% carrageenan formulation

(2) Preparation of filling material The preparation base prepared in (1) and milk are added to the bowl at a weight ratio of 5: 5, mixed with a mixer and then cooled, allowing instant and easy filling with good shape retention. Could be prepared.

Example 7: Preparation base for mousse and preparation of mousse
(1) Preparation of a mousse preparation base Kneading a gelling agent, adding water, heating and dissolving at 80 ° C. for 5 minutes, adding liquid sugar, and further dissolving at 80 ° C. for 5 minutes, adding fragrance and evaporating A mousse preparation base was prepared (sugar content 68%, pH 6.0) with correction of water.

Note 4) Gelling agent: Gel up * J-4216 *: Formulation containing 38% sodium alginate and 30% trisodium citrate)

(2) Preparation of mousse The preparation base prepared in (1) and milk are added to the bowl at a weight ratio of 6: 4, mixed with a mixer, and then cooled after cooling. Could be prepared.

  According to the present invention, for example, by mixing with an aqueous composition containing calcium such as milk without requiring heating, a gel-like food having shape-retaining properties such as a filling material, cream and mousse can be easily prepared. It is possible to provide a gel food preparation base that can be prepared and a gel food composition prepared by the base.

About Experimental example 1, the mixing | blending ratio of a base and milk is changed, a gel-like foodstuff is prepared, The result of having measured the breaking strength about the gel-like foodstuff after a preservation | save is shown for every mixing | blending of a base and milk, respectively.

Claims (3)

It reacts with an aqueous composition containing at least one of calcium and / or milk-derived proteins to form a gel, has a sugar content of 60 to 80%, and has carrageenan and deacylated gellan gum as gelling agents. And a base for preparing a gel food containing at least one selected from sodium alginate. The base for gelled food preparation according to claim 1, which forms a gel by reacting with an aqueous composition containing at least one of calcium and / or milk-derived protein in an acidic to neutral pH range. The sugar content is 60-80%, and a gelled food preparation base containing at least one selected from carrageenan, deacylated gellan gum and sodium alginate as a gelling agent, and at least calcium and / or milk-derived protein A gel food composition prepared by mixing an aqueous composition containing one kind.

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