JP2009082099A - Method of producing acidic dessert - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method of producing acidic dessert through mixing a foaming oil-in-water emulsified product with an acid food material, which is less likely to have the occurrence of lowering of foaming power and the occurrence of roughness caused by acid modification and acidic agglutination of protein in the foaming oil-in-water emulsified product, and enabling easy obtaining, in a short time, of acidic dessert which is superior in the taste of an acidic food material. <P>SOLUTION: This method of producing the acidic dessert through mixing a foaming oil-in-water emulsified product with an acid food material includes mixing the acid food material with a compound material, made of at least a gelling agent, milk protein and water, and further, mixing the mixture with the foaming oil-in-water emulsified product. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing an acidic dessert produced by mixing an acidic food material with a foamable oil-in-water emulsion, which is caused by acid modification or acid aggregation of proteins in the foamable oil-in-water emulsion. The present invention relates to a method for producing an acidic dessert that is less likely to cause a reduction in foaming power and texture.

  Acid desserts such as mousses, rare cheesecakes, whipped creams, and soft ice creams that use acidic food ingredients such as acidic fruits and cheese and foaming oil-in-water emulsions such as fresh cream and whipped cream have long been loved. A confectionery with a refreshing acidity and freshness, it is a dessert that is indispensable especially in summer. The basic production method is, for example, in the case of mousse, a mixture of an acidic food material added with a gelling agent such as gelatin and a foamed oil-in-water emulsion are mixed thoroughly. , It is obtained by cooling and gelling, and in the case of whipped cream, an acidic food material is added to a foamable oil-in-water emulsion, mixed and foamed, or an acidic food material, The foamed oil-in-water emulsion is foamed to obtain a foamed mixture.

  However, in these acidic food material desserts, the protein in the foamable oil-in-water emulsion is denatured or aggregated by the acidic components in the acidic food material, resulting in a rough texture or foaming properties. There was a problem that it was remarkably deteriorated, and further oil separation and water separation occurred.

  Therefore, various methods have been proposed that can produce an acidic dessert containing such an acidic food material without acid modification or aggregation.

  For example, as a method for improving foaming oil-in-water emulsions and imparting acid resistance, an oil-in-water emulsion fat containing a hydrolyzate containing whey protein hydrolyzed by trypsin as a main component and a specific emulsifier A method of using the composition (see, for example, Patent Document 1) and a method of using an oil-in-water emulsified oil / fat composition containing specific amounts of three types of emulsifiers and dietary fiber and / or modified starch (for example, Patent Document 2) Reference) was proposed.

  In addition, as a method of preventing direct contact between the acidic food material and the foamable oil-in-water emulsion, the acidic food material is once gelled with agar and crushed to form a fluid gel, and then the foamable oil-in-water type. A method of adding to an emulsion (for example, see Patent Document 3) has been proposed.

  However, the method described in Patent Document 1 has a problem that the milk flavor is deteriorated by a hydrolyzate, and the method described in Patent Document 2 has a problem that the milk flavor is deteriorated by a large amount of an emulsifier and a stabilizer. In addition, when these foamable oil-in-water emulsions are kneaded and used in an acidic dessert, the refreshing flavor of the acidic food material is masked, making it difficult to express the flavor of the acidic food material. It was.

In addition, the method of Patent Document 3 requires a process in which agar is added to an acidic food material and heated to dissolve the agar, so that the process is complicated and takes a long time. The obtained acid dessert has a problem that it easily causes water separation.
JP-A-2-257838 JP-A-8-154612 JP 2007-166963 A

  Accordingly, an object of the present invention is a method for producing an acidic dessert produced by mixing a foamable oil-in-water emulsion and an acidic food material, wherein the protein in the foamable oil-in-water emulsion is acid-modified or To provide a method for producing an acidic dessert that can easily produce an acidic dessert in which the foaming power is reduced and the occurrence of roughness due to acid aggregation is less likely and the taste of the acidic food material is good. is there.

  As a result of various studies to achieve the above object, the present inventors have found that the above problem can be solved by using a complex composed of at least a milk protein, a gelling agent and water, The present invention has been completed.

  That is, the present invention is a method for producing an acidic dessert produced by adding and mixing an acidic food material to a foamable oil-in-water emulsion, the acidic food material comprising at least a gelling agent, milk protein and water. Then, after mixing with the composite constituted by the above, this invention is mixed with a foamable oil-in-water emulsion to provide a method for producing an acidic dessert.

  According to the method for producing an acidic dessert of the present invention, it is difficult for the protein in the foamable oil-in-water emulsion to undergo acid modification or acid aggregation to reduce foaming power or to generate roughness, and to taste the acidic food material. An acidic dessert having good properties can be obtained easily and stably in a short time.

  First, the acidic food material used in the method for producing an acidic dessert according to the present invention will be described.

Examples of the acidic food material used in the present invention include acidic fruit juice and acidulant.
Acid juice includes strawberry, cassis, blueberry, citron, acerola, apricot, plum, tangerine, orange, kiwifruit, guava, grapefruit, cherries, shikwasa, watermelon, pear, natsumikan, pineapple, lotus cup, passion fruit, papaya , Loquat, grapes, mango, melon, mangosteen, yellow peach, white peach, lychee, raspberry, apple, lemon and other juices, processed products such as puree, paste and jam with reduced water content.

  Further, as the sour agent, specifically, adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, carbon, acetic acid, fumaric acid, malic acid, phosphoric acid, and salts thereof 1 type (s) or 2 or more types can be used.

  In addition, fermented foods, such as cheese, fermented milk, fermented fruit juice, wine, coffee, etc. are mentioned as acidic food materials other than fruit juice and a sour agent.

  Moreover, the acidic dessert in this invention shall mean the dessert using the said acidic food raw material, and pH of the water phase of 5.5 or less, Preferably it is 3.5-5.0. Examples of such acidic desserts include acidic beverages such as soda, pasty to plastic foods such as soft cream, whipped cream, and ice cream, and gel foods such as mousse, bavaroa, jelly, rare cheesecake, and pudding. .

  Among these, since the present invention exerts a great improvement effect in an acidic dessert containing bubbles, among these, it is preferable to be any of mousse, whipped cream, and soft cream.

  Then, the component of the composite_body | complex (henceforth a composite_body | complex) comprised with at least milk protein, a gelatinizer, and water used with the manufacturing method of the acidic dessert of this invention is described.

  The milk protein constituting the complex is not particularly limited, and for example, one or more selected from whey protein and casein protein can be used. In the present invention, the milk protein may be either whey protein alone, casein protein alone, or a combination of casein protein and whey protein, but it is preferable to use whey protein and casein protein in combination.

  The content of the milk protein is preferably 0.5 to 5% by mass, more preferably 0.5 to 4% by mass, and most preferably 0.5 to 3% by mass in the complex. If the content of the milk protein in the complex is less than 0.5% by mass or more than 5% by mass, the effects of the present invention may not be obtained.

  Examples of the casein protein include αs1-casein, αs2-casein, β-casein, γ-casein, κ-casein, a mixture thereof, or an alkaline casein (caseinate) that is a food material containing these, acid Casein and the like can be mentioned, and one or more selected from these can be used.

  Examples of the whey protein include lactalbumin, β-lactoglobulin, serum albumin, immunoglobulin, proteose peptone, a mixture thereof, and food materials containing them such as whey protein, whey, whey powder, Examples thereof include lactose whey, delactose whey powder, whey protein concentrate (WPC and / or WPI), and one or more selected from these can be used.

  Examples of food materials containing both the casein protein and the whey protein include raw milk, cow's milk, sweetened condensed milk, sweetened skim milk, sugar-free skim milk, sugar-free skim milk, skim milk, concentrated milk, and non-fat concentrated milk. , Buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole milk powder, milk protein concentrate (MPC), cream, cream cheese, natural cheese, processed cheese, yogurt, lactic acid bacteria beverage, sawarme cream, fermentation Milk etc. are mention | raise | lifted and 1 type (s) or 2 or more types selected from these can be used.

  In particular, the present invention is a food material containing both the casein protein and the whey protein as the milk protein, and the phospholipid content in the solid content derived from milk is preferably 0.5% by mass. As described above, it is preferable to use a food material (hereinafter referred to as “food material A”) of 2% by mass or more, more preferably 4% by mass or more, and most preferably 5 to 40% by mass.

  The food material A is preferably produced from milk such as cow milk, goat milk, sheep milk, human milk, etc., which are milk raw materials containing milk-derived phospholipids, particularly those produced from milk. Preferably there is.

  Examples of the food material A include an aqueous phase component (butter milk) produced when producing butter from cream and an aqueous phase component produced when producing butter oil from cream or butter.

  The composition of the aqueous phase component produced when producing butter from the cream is greatly different depending on the production method, but the phospholipid content in the solid content derived from milk is usually 0.5 to 1.5 mass. %. On the other hand, the aqueous phase component produced when producing butter oil from cream or butter has a phospholipid content of about 2 to 15% by mass in the solid content derived from milk, and contains a large amount of phospholipid. Yes.

  That is, in the present invention, it is preferable to use, as the food material A, an aqueous phase component generated when producing butter oil from cream or butter.

  A method for producing an aqueous phase component produced when producing butter oil from the above cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifuge processing step.

  A method for producing an aqueous phase component produced when producing butter oil from the butter is as follows, for example. First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the last separation step in the centrifuge. As the butter used for producing the butter oil, ordinary ones are used.

  In the present invention, as the food material (A), an aqueous phase component (butter milk) produced when producing butter from the above cream or an aqueous phase component produced when producing butter oil from cream or butter are further concentrated. It is also possible to use a dried product, a dried product, a frozen product, or the like. However, since the function of milk-derived phospholipids decreases when heated at high temperatures, the temperature during heating is preferably less than 100 ° C. Furthermore, it is preferable not to use the thing concentrated using the solvent from the problem on flavor.

  In the present invention, a lysed product obtained by lysing part or all of the phospholipid in the food material A can also be used. The lysed product may be obtained by lysing the food material A as it is, or by lysing the food material A after concentration. Further, the obtained lysate may be further subjected to concentration or spray drying treatment.

  In order to lyse the phospholipid in the food material A, the food material A may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

  The method for quantifying the phospholipid in the solid content derived from milk in the food material A can be measured, for example, by the following method. However, the extraction method and the like are not limited to this quantification method because an appropriate method varies depending on the form of the food material A and the like.

  First, the lipid of the food material is extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content (g) of phospholipid in 100 g of milk solid content of the food material is determined from the determined phosphorus amount using the following calculation formula.

  Phospholipid (g / 100 g) = [phosphorus amount (μg) / (food material-water content of food material (g))] × 25.4 × (0.1 / 1000)

  The food material A may be inoculated with lactic acid bacteria to give a lactic acid fermented product, and if necessary, after adding an assimilating sugar such as water or lactose, inoculated with lactic acid bacteria to give a lactic acid fermented product. In this case, the food material A inoculated with lactic acid bacteria and made into a lactic acid fermentation product may be sterilized and blended into the complex, or may be blended into the complex without sterilization.

  Next, the gelling agent that is a constituent component of the composite will be described.

  Examples of the gelling agent include alginic acid, alginate (ammonium alginate, potassium alginate, calcium alginate, sodium alginate), propylene glycol alginate, pectin, LM pectin, HM pectin, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, It is preferable to use one or more selected from among carrageenan, curdlan, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, gelatin, seaweed extract, seaweed extract, agar. It is preferable to use alginic acid and / or alginate from the viewpoint of high body-forming ability and good texture of the acidic dessert.

  In the present invention, when alginic acid and / or alginate is used, if the low-viscosity alginic acid and / or alginate is used for a part or all of the alginic acid and / or alginate, it is more uniform to the egg-containing dough in which the complex is foamed. This is preferable in that a sponge cake having a more homogeneous internal phase can be obtained. In addition, the ratio of the low-viscosity alginic acid and / or alginate in the alginic acid and / or alginate is preferably 30 to 100% by mass, more preferably 50 to 100% by mass, and most preferably 100% by mass.

  Here, the low-viscosity alginic acid and / or alginate is a B-type viscometer, and the viscosity of a 10% by mass aqueous solution is preferably 1 to 700 mPa · s when measured under conditions of pH 7, 25 ° C. and 30 rpm. More preferably 1 to 100 mPa · s, most preferably 1 to 60 mPa · s.

  When the viscosity is measured under the same conditions as described above, the viscosity of the 1% by mass aqueous solution is preferably 1 mPa · s or more and less than 10 mPa · s, more preferably 1 mPa · s or more and 8 mPa · s or less, and most preferably 1 mPa · s. The above is 7 mPa · s or less.

  Examples of the low-viscosity alginic acid include alginic acid having a lower molecular weight than that of high-viscosity alginic acid, and alginic acid having a higher ratio of mannuronic acid to guluronic acid in the constituent sugars. Alkaline metal salts such as sodium salts and potassium salts, alkaline earth metal salts such as magnesium salts, and metal salts such as iron and tin are also possible. A sodium salt is preferable because it has high solubility in water and can be used as a sodium source described below.

  In addition, as for general alginic acid and / or alginate, the viscosity of 1 mass% aqueous solution exceeds 10 mPa * s.

  The content of the gelling agent in the complex is preferably 0.01 to 5% by mass, more preferably 0.02 to 5% by mass, and most preferably 0.05 to 3% by mass. When the content of the gelling agent in the composite is less than 0.01% by mass or more than mass%, the effect of the present invention is hardly obtained.

  The water content in the composite is preferably 30 to 90% by mass, more preferably 35 to 85% by mass, and most preferably 35 to 80% by mass. When the content of water in the complex is less than 30% by mass, the concentration of the gelling agent in the aqueous phase in the complex increases, and the complex may not be mixed with the acidic food material uniformly. On the other hand, when the amount is more than 90% by mass, the texture of the acid dessert tends to be deteriorated. The water here includes water such as milk and liquid sugar in addition to water such as tap water and natural water.

  Complexes used in the present invention include sugars / sweeteners, sequestering agents, cellulose and cellulose derivatives, starches, grains, fats and oils, emulsifiers, inorganic salts, organic acid salts, proteolytic enzymes such as chymosin, transglutaminase, Lactase (β-galactosidase), α-amylase, β-amylase, glucoamylase, isoamylase and other starch-degrading enzymes, pullulanase, pentosanase, pectinase, invertase, hemicellulase, cellulase, lipase, phospholipase, catalase, lipoxygenase, lipoxinase, ascorbate oxidase, Sulfide oxidase, hexose oxidase, glucose oxidase, peroxidase, diglyceride, plant sterol, plant sterol ester, salt, rock salt, sea salt, fruit juice, concentrated fruit juice Fruit juice powder, dried fruit, pulp, vegetables, vegetable juice, spices, spice extracts, herbs, dextrins such as linear dextrin / branched dextons / cyclic dextons, dairy products, egg products, cacao and cacao products, coffee and coffee Products, other food materials in general, ascorbic acid, sodium ascorbate, potassium ascorbate, potassium bromate, ammonium persulfate, potassium iodate, etc., reducing agents such as cysteine, glutathione, sorbic acid, potassium sorbate, dehydro Preservatives such as sodium acetate, propionic acid, sodium propionate, glycine, shirako protein extract, polylysine, ethanol, etc., flavoring ingredients such as flavorings, bitters, seasonings, coloring agents, antioxidants, pH adjusters A reinforcing agent or the like may be blended.

  The saccharide is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reduced Examples include sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, dextrin, etc. . Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. In the composite used in the present invention, one or more selected from these can be used.

  The content of the saccharide and the sweetener is preferably 30% by mass or less in terms of the total amount of the saccharide and the sweetener in the complex.

  The metal ion sequestering agent sequesters calcium ions, magnesium ions, iron ions, etc., and specific examples thereof include tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, sodium metaphosphate, metalin Examples thereof include various phosphates such as potassium acid, sodium ultrapolyphosphate, and potassium tertiary phosphate, and organic acid salts such as citric acid and tartaric acid, and inorganic salts such as carbonates. In the composite used in the present invention, one or more selected from these can be used.

  The content of the sequestering agent is preferably 1% by mass or less in the composite.

  Examples of the cellulose and cellulose derivatives include microfibrous cellulose, crystalline cellulose, powdered cellulose, methyl cellulose, carboxymethyl cellulose, and hydroxypropyl cellulose. Examples of the starches include corn starch, waxy corn starch, tapioca starch, potato starch, and wheat starch. , Starch such as sweet potato starch, sago starch, rice starch, waxy rice starch, etc., starch treated with an enzyme such as amylase, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, octenyl succinic acid Sodium starch, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, phosphorylated starch, oxidized starch, acetic acid starch, etc. Starch acid treatment, alkali treatment, esterification, acetylation・Chemical and physical processes modified starch Been such phosphate crosslinking and heat-wet heat, starch was gelatinized and the like by further preheated process these modified starch as easily soluble in water. In the composite used in the present invention, one or more selected from these can be used.

  The content of the cellulose, cellulose derivative and starch is preferably 5% by mass or less in terms of the total amount of cellulose, cellulose derivative and starch in the composite.

  Examples of the fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao fat, monkey fat, beef fat, pork fat, milk fat, Various vegetable oils and animal fats such as fish oil and whale oil, processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, MCT (medium chain fatty acid triglycerides), etc. It is done. In this invention, 1 type, or 2 or more types selected from these fats and oils can be used.

  The content of the oil is preferably 0 to 70% by mass, more preferably 0 to 65% by mass, and most preferably 0 to 60% by mass in the composite.

  In the case of containing fats and oils, the emulsified form can be used as an oil-in-water emulsion, a water-in-oil emulsion, or a double emulsion, but in the present invention, it is an emulsified state in which the aqueous phase is the outer phase. An oil-in-water emulsion or a double emulsion is preferable.

  Examples of the emulsifier include lecithin, enzyme-treated lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and sucrose acetate isoform. Examples include butyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan fatty acid ester.

  The content of the emulsifier is preferably 0 to 5% by mass, more preferably 0 to 5% by mass, and most preferably 0 to 0.1% by mass in the composite, but based on the spirit of the present invention, It is preferable not to use an emulsifier.

Next, the manufacturing method of the preferable composite_body | complex used by this invention is demonstrated.
(1) As the first production method, a milk protein, a gelling agent and other components as necessary are added to water to form an aqueous phase. When oil and fat are included, an oil phase to which oil and fat and other components are added if necessary is prepared, mixed with the aqueous phase and emulsified.
(2) As a second production method, milk protein is added to water, and other components are added if necessary, lactic acid bacteria are inoculated therein, and the temperature is appropriately adjusted to perform lactic acid fermentation. Furthermore, a gelling agent and other components as necessary are added to obtain an aqueous phase. An oil phase to which oils and fats and other components are added if necessary is prepared, mixed with the aqueous phase and emulsified.
(3) As a third production method, milk protein is added to water, and other components are added if necessary, lactic acid bacteria are inoculated therein, and the temperature is appropriately adjusted to perform lactic acid fermentation. Furthermore, milk protein, a gelling agent, and other components as necessary are added to obtain an aqueous phase. An oil phase to which oils and fats and other components are added if necessary is prepared, mixed with the aqueous phase and emulsified.

  And after operation of said (1)-(3), heat sterilization is performed as needed. The heat sterilization method includes a direct heating method such as an injection method, an infusion method, a microwave, or an indirect heating method such as a batch method, a plate method, a tubular method, a scraping method, UHT, HTST, Heat treatment at 60 to 160 ° C. such as LTLT may be performed.

  Next, it homogenizes with a homogenizer. Examples of the homogenizer include a kettle type cheese emulsification pot and a high-speed shear emulsification pot such as a stefan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, and a disper mill. This homogenization treatment may be performed using a two-stage homogenizer, for example, at a homogenization pressure of 3 to 100 MPa for the first stage and 0 to 5 MPa for the second stage.

  After homogenization, it may be cooled as necessary. The cooling method may be, for example, a method of quenching plasticization with a quenching plasticizer such as a votater, a combinator, or a perfector, or a method of cooling with a heat exchanger such as a tubular type or a scraping type. As another method, a method of cooling in a water bath, an ice bath, a refrigerator, a freezer, etc. after filling an appropriate container can also be mentioned.

  Next, the foamable oil-in-water emulsion used in the method for producing an acidic dessert according to the present invention will be described.

  The foamable oil-in-water emulsion used in the present invention is not particularly limited, and foamable oil-in-water emulsions such as fresh creams and whipped creams generally used for acidic desserts can be used. Since the taste of the acidic food material is good, the casein protein content is preferably 1% by mass or less, preferably 0.8% by mass or less, more preferably 0.6% by mass or less. The lower limit is generally 0.01% by mass.

  Here, when it exceeds 1 mass%, there exists a possibility that the flavor expression of an acidic food material may be inhibited, and also, the resulting acidic dessert tends to be rough.

  In addition, in the method for producing an acidic dessert of the present invention, in addition to the foamable oil-in-water emulsion and the acidic food material, water, fats and oils, emulsifiers, antioxidants, sugars and sugar alcohols, starch, and wheat flour as necessary. , Inorganic salts and organic acid salts, gelling agents, dairy products, egg products, cacao and cacao products, other food materials other than acidic food materials, flavoring ingredients, flavoring ingredients such as seasonings, coloring agents, preservatives Other components such as a pH adjuster can be used. The content of these components may be in accordance with a general acidic dessert.

  Hereinafter, the manufacturing method of the acidic dessert of this invention is explained in full detail.

  The method for producing an acidic dessert according to the present invention includes the step of mixing an acidic food material with the above complex at the time of producing an acidic dessert produced by mixing an acidic food material with a foamable oil-in-water emulsion. The mixture is mixed with a foamable oil-in-water emulsion.

  In addition, it can manufacture similarly to the manufacturing method of a general acidic dessert except mixing and using an acidic food raw material and the said composite_body | complex.

  Moreover, in order to obtain the high effect of this invention about the said other component, it mixes with the acidic food material before mixing with the said composite as much as possible, or a foamable oil-in-water emulsion It is preferable to add to.

Here, the mixing method of the acidic food material and the complex is not particularly limited, and both may be mixed at once or may be mixed while gradually adding one to the other.
The mixing ratio of the acidic food material and the complex is preferably 95: 5 to 5:95, more preferably 70:30 to 30:70.

  The amount of the mixture of the acidic food material and the complex added to the foamable oil-in-water emulsion is such that the pH of the aqueous phase of the resulting acidic dessert is 5.5 or less, preferably 3.5 to 5.0. The amount is preferably 5 to 500 parts by mass, more preferably 50 to 300 parts by mass with respect to 100 parts by mass of the foamable oil-in-water emulsion.

  Moreover, content of the said foamable oil-in-water emulsion in an acidic dessert becomes like this. Preferably it is 1-80 mass%, More preferably, it is 5-60 mass%.

  In addition, here, when the acidic dessert contains bubbles, even if the foaming operation is performed after mixing the foamable oil-in-water emulsion and the acidic food material, acid modification and acid aggregation occur. Therefore, the foaming operation can be carried out using a foamable oil-in-water emulsion and an acidic food material in that it has a sufficient foaming power but has a lower specific gravity and a homogeneous and stable acidic dessert can be obtained. It is preferable that it is before mixing rather than after mixing.

  Hereinafter, the specific preferable manufacturing method of an acidic dessert is described.

  For example, when the acidic dessert is whipped cream, after the foaming oil-in-water emulsion is bubbled, the mixture of the acidic food material and the complex is added and mixed, or the foaming oil-in-water type It can be obtained by adding a mixture obtained by mixing an acidic food material and a complex to the emulsion, mixing the mixture, and then performing a bubble-containing operation.

  For example, if the acidic dessert is ice cream, add a mixture of the acidic food material and the complex to the foamable oil-in-water emulsion, mix, and then rapidly cool and plasticize with an ice cream manufacturing machine Obtainable.

  For example, if the acidic dessert is a soft cream, add and mix the mixture of the acidic food material and the complex to the foamable oil-in-water emulsion, and then rapidly cool and plasticize it with an ice cream manufacturing machine. It can be obtained by performing a foaming operation.

  For example, if the acidic dessert is a gelled food such as jelly, add and mix the foamed oil-in-water emulsion with a mixture of the acidic food material and the complex and an aqueous solution in which the gelling agent is dissolved by heating. Can be obtained by cooling after.

  For example, when the acidic dessert is a thermosetting gelled food such as pudding, a mixture of a foamable oil-in-water emulsion and an acidic food material and a complex, and thermosetting properties such as whole egg and egg white It can be obtained by adding and mixing the gelled material and then heating and cooling.

  For example, if the acidic dessert is a gelled food containing bubbles such as mousse or bavarois, after the foaming oil-in-water emulsion is bubbled, the mixture of the acidic food material and the composite and the gel Add, mix, and cool an aqueous solution in which the agent is heated and dissolve, or add a mixture of the acidic food material and the complex to the foamable oil-in-water emulsion, and an aqueous solution in which the gelling agent is dissolved in the heat. It can be obtained by mixing with air bubbles after mixing and cooling.

  Next, the acidic dessert of the present invention will be described.

  The acidic dessert of the present invention is obtained by the above-described method for producing an acidic dessert of the present invention, and the foaming power reduction and the generation of zara due to acid modification and acid aggregation of protein are suppressed. It has the characteristic that taste property is favorable.

  Next, although the manufacture example of the composite_body | complex used by this invention, an Example, and a comparative example are given and this invention is demonstrated still in detail, these do not limit this invention at all.

<Production of foamable oil-in-water emulsion>
Concentrate of water phase component produced when producing butter oil from cream while raising the temperature to 60 ° C. and stirring (milk solid content: 38%, phospholipid content in milk solid content: 9.8%, (A phospholipid content of 3.7%, protein content of 12%, casein protein content of 7.5%) An aqueous phase was prepared by dissolving 5 parts by mass in 55 parts by mass of water.
On the other hand, an oily phase comprising 12 parts by mass of palm oil, 8 parts by mass of soybean hardened oil (melting point 31 ° C.), and 20 parts by mass of mixed oil of oleic palm oil (melting point 29 ° C.) is prepared. Was added and mixed and stirred to prepare a pre-emulsion. After pre-emulsification, the mixture was homogenized at a pressure of 5 MPa, then sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 142 ° C. for 4 seconds, homogenized again at a pressure of 30 MPa, and then cooled to 5 ° C. Thereafter, aging was performed in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsion A.
The resulting foamable oil-in-water emulsion A had a protein content of 0.6%, a casein protein content of 0.38%, and a phospholipid content of 0.19%.

<Manufacture of composite>
[Production Example 1] Production of complex A 0.2 parts by mass of calcium chloride, 3 parts by mass of whey powder (protein content 12% by mass), concentrate of water phase component produced when producing butter oil from cream (phosphorus Lipid content 3.7 mass%, protein content 12 mass%, milk solid content 38 mass%, phospholipid content in milk solid content 9.8 mass%) 5.5 mass parts, glucose 12 mass parts Dissolved in 67 parts by weight of water. Furthermore, 0.1 part by mass of lactic acid, 0.5 part by mass of sodium chloride, 10 parts by mass of lactose, low-viscosity sodium alginate (viscosity of 1% by mass aqueous solution when measured with a B-type viscometer at pH 7, 25 ° C., 30 rpm) Is 50 mPa · s, and the viscosity of a 10% by mass aqueous solution is 500 mPa · s, 1.5 parts by mass of sodium content 9.7% by mass, low viscosity alginic acid (pH 7, 25 ° C., 30 rpm with B-type viscometer) The viscosity of the 1% by mass aqueous solution when measured below was 50 mPa · s, and the viscosity of the 10% by mass aqueous solution was 500 mPa · s) was added 0.2 parts by mass, and the mixture was sufficiently stirred to obtain a mixed solution .
The mixed solution was sterilized by heating at 90 ° C. for 1 minute using a scraping heat exchanger, and cooled to 60 ° C. using a scraping heat exchanger. Next, after homogenization with a two-stage homogenizer manufactured by Izumi Food Machinery, it is sealed in a polyethylene bag, cooled to 20 ° C. over 24 hours, gelled, and used in the present invention “consisting of milk protein, gelling agent and water. Complex A ”was obtained.

[Production Example 2] Production of complex B 0.2 parts by mass of calcium chloride, 3 parts by mass of whey powder (protein content 12% by mass), concentrate of water phase component (phosphorus) produced when producing butter oil from cream (Lipid content 3.7 mass%, protein content 12 mass%, milk solid content 38 mass%, phospholipid content in milk solid content 9.8 mass%) 5.5 mass parts in water 67 mass parts Dissolved. Furthermore, 0.1 part by mass of lactic acid, 0.5 part by mass of sodium chloride and 10 parts by mass of lactose were added and sufficiently stirred to obtain a mixed solution.
Meanwhile, 12 parts by mass of palm oil, 0.5 parts by mass of sodium alginate, 0.3 parts by mass of alginic acid, low viscosity sodium alginate (1 mass when measured with a B-type viscometer at pH 7, 25 ° C., 30 rpm) % Aqueous solution has a viscosity of 50 mPa · s, and 10% by weight aqueous solution has a viscosity of 500 mPa · s and a sodium content of 9.7% by mass, 0.5 parts by mass, low-viscosity alginic acid (pH B with a B-type viscometer, 25 ° C.) The viscosity of a 1% by weight aqueous solution when measured under the condition of 30 rpm is 50 mPa · s, and the viscosity of a 10% by weight aqueous solution is 500 mPa · s) is added and dispersed to prepare an oil phase. did.
The oil phase is added to the mixture and emulsified to give an oil-in-water composition, which is sterilized by heating at 90 ° C. for 1 minute in a scraping heat exchanger and then heated to 60 ° C. in a scraping heat exchanger. Cooled down. Next, after homogenization with a two-stage homogenizer manufactured by Izumi Food Machinery, it is sealed in a polyethylene bag, cooled to 20 ° C. over 24 hours, gelled, and used in the present invention “consisting of milk protein, gelling agent and water. To obtain a composite B "which is an oil-in-water emulsion.

[Production Example 3] Manufacture of Complex C 10 parts by weight of cream cheese, 4 parts by weight of whey powder (protein content 12% by weight), concentrate of water phase component produced when producing butter oil from cream (containing phospholipids) 3.7 mass%, protein content 12 mass%, milk solid content 38 mass%, phospholipid content 9.8 mass% in milk solid content 3 mass parts, milk protein concentrate (protein content 80 (Mass%) 1 part by mass and 0.8 part by mass of sodium citrate were added to 53.1 parts by mass of water. Lactic acid fermentation was performed at 28 ° C. To this, 1 part by mass of LM pectin, 0.1 part by mass of guar gum and 0.5 part by mass of gelatin were added, and further 25 parts by mass of salad oil and 1.5 parts by mass of swelling suppression gelatinized starch derived from potato were added and stirred well. This is sterilized by heating at 85 ° C. for 3 minutes with a plate heat exchanger, cooled to 60 ° C. with a scraping heat exchanger, and the first stage 20 MPa and the second stage with a two-stage homogenizer made by Izumi Food Machinery. After homogenization at a homogenization pressure of 2 MPa, it is sealed in a polyethylene bag, allowed to stand, cooled to 5 ° C., and used in the present invention “oil-in-water type comprising milk protein, gelling agent and water. The composite C ”as an emulsion was obtained.

<Manufacture of cassis smooth>
[Example 1]
Cassis puree (pH = 3.5) 220 parts by weight, upper white sugar 100 parts by weight, egg yolk 60 parts by weight, water 170 parts by weight are put into a mixer bowl, set in a vertical mixer, until creamy at medium speed Mixing. Here, 12 parts by weight of powdered gelatin is put into 60 parts by weight of cold water and swelled for 10 minutes. Then, a gelatin solution heated to 80 ° C. in a hot water bath is added, mixed at low speed for 1 minute, and then cooled to 30 ° C. Further, 30 parts by mass of cassis liqueur was added, and then backed. To this, 100 parts by mass of the complex A was added and mixed at a low speed for 1 minute to obtain a mixture of the acidic food material and the complex.
On the other hand, the foaming oil-in-water emulsion A was subjected to a bubble-containing operation using a vertical mixer until the overrun was 120%.
The foamed oil-in-water emulsion A300 parts by mass was mixed with 600 parts by mass of the mixture of the acidic food material and the complex to obtain a cassis smooth dough.
Pour 75g of this cassis smooth dough into a dessert cup (PS-185 standard cup, manufactured by Toko), cool in a refrigerator until the product temperature reaches 2 ° C, solidify, and acid dessert with an aqueous phase pH of 4 ( A mousse in a container) was obtained.
The obtained acidic dessert was evaluated for the occurrence of zara, milk flavor, and cassis flavor, and the results are shown in Table 1.

[Example 2]
The acidic dessert of Example 2 was obtained by the same composition and production method as Example 1 except that the addition time of the mixture of the complex A and the acidic food material was set before foaming of the foamable oil-in-water emulsion. It was.

Example 3
An acidic dessert of Example 3 was obtained by the same composition and production method as Example 1 except that the complex B was used instead of the complex A.

Example 4
An acidic dessert of Example 4 was obtained by the same composition and production method as Example 1 except that the complex C was used instead of the complex A.

[Comparative Example 1]
An acidic dessert of Comparative Example 1 was obtained by the same formulation and production method as Example 1 except that the complex A was not used.

[Comparative Example 2]
The composite A was not mixed with an acidic food material, but was added to a foamable oil-in-water emulsion and subjected to a bubble-containing operation. Two acidic desserts were obtained.

<Evaluation of Zara>
A: Appearance of no rough appearance is observed at all, and the texture is smooth even when eaten. Δ: Appearance of rough appearance is not observed, but feels rough on the tongue when eaten. ×: Appearance Above, clear zara is recognized

<Evaluation of milk flavor>
◎: Feels a very good milk flavor with a rich taste ○: Feels a good milk flavor Δ: Slightly poor milk flavor ×: Poor milk flavor

<Evaluation of cassis flavor>
◎: Feeling refreshing cassis flavor ○: Feeling refreshing cassis flavor but slightly sour taste △: Slightly unclear cassis flavor ×: Blurred cassis flavor

  As can be seen from the above evaluation results, a method for producing an acidic dessert by adding and mixing an acidic food material to a foamable oil-in-water emulsion, the acidic food material comprising at least a gelling agent, milk protein and water After mixing with the composite composed of the cissis smooth of Examples 1 to 3, which was added to the foamable oil-in-water emulsion, no zara was produced, and a good milk flavor, It had a refreshing cassis flavor.

  On the other hand, the cassis smooth of Comparative Example 1 that does not use a complex composed of at least a gelling agent, milk protein, and water has a rough appearance and a slightly poor milk flavor. It was difficult to feel the cassis flavor.

  Furthermore, a comparative example in which a complex composed of at least a gelling agent, milk protein and water was not mixed with an acidic food material but was added to a foamable oil-in-water emulsion to perform a bubble-containing operation. The cassis mousse of No. 2 had a slightly rough appearance, a poor milk flavor, and an exhilarating cassis flavor.

Claims (5)

A method for producing an acidic dessert by mixing an acidic food material with a foamable oil-in-water emulsion, the acidic food material being mixed with a complex composed of at least a gelling agent, milk protein and water After that, the method for producing an acidic dessert further comprises mixing the mixture with a foamable oil-in-water emulsion. The method for producing an acidic dessert according to claim 1, wherein the gelling agent used in the complex is alginic acid and / or alginate. The method for producing an acidic dessert according to claim 1 or 2, comprising a foaming operation. The method for producing an acidic dessert according to claim 3, wherein the foaming operation is performed on the foamable oil-in-water emulsion before mixing the mixture. The acidic dessert obtained by the manufacturing method of the acidic dessert in any one of Claims 1-4.