JP2009219416A - Processed food, and method for improving palate feeling of processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food having palatability and high-grade feeling, and given with richness and body peculiar to fat such as fat tissue and milk fat without influencing flavor of the food itself, and even in the case of reducing fat content, having appearance by no means inferior to ordinary food, fully given with fat feeling and richness, and having low calorie and low fat. <P>SOLUTION: This processed food contains heat denatured milk serum protein and dextrin which has properties (a) shown below. (a) A Blue Value which is measured under conditions as below is in a range of 0.4-1.2. (1) A dextrin 1 w/v% aqueous solution is prepared with 80°C distilled water and cooled to 25°C. (2) Ten ml of the dextrin 1 w/v% aqueous solution (25°C) is mixed with 10 ml of an aqueous solution which contains 20 mg iodine and 200 mg potassium iodide and adjusted so as to make 100 ml of distilled water. (3) The prepared solution is shaken in a shaded condition at 25°C for 30 min followed by measuring an absorbance in 680 nm of a reaction liquid at 25°C with a spectrophotometer so as to determine the absorption as a Blue Value. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a processed food containing a heat-denatured whey protein and a specific dextrin, and a texture improving method for the processed food, which comprises adding the heat-denatured whey protein and a specific dextrin. In detail, fat does not affect the flavor of the food, and even if the processed food is full of a high-class feeling with a smooth texture, fat feeling and richness, and even if the fat or fat content in the food is reduced It relates to processed foods with a richness, body and juiciness that are peculiar to oils and fats. The present invention further includes a fat / fat-free food that is very similar in appearance and texture to non-oil mayonnaise, non-oil dressing, non-oil spread, etc., and a cheese-free product that is very similar in appearance and texture to cheese. Also related to imitation cheese.

  Various low-fat and low-calorie foods with reduced fat and fat content are required from the viewpoint of health preferences and lifestyle-related diseases in recent years, and the purpose of imparting a sense of fat and oil to such low-fat and low-calorie foods Various materials such as heat-denatured whey protein have been used. For example, heat-denatured whey protein containing whey protein (Patent Document 1), heat-denatured protein (Patent Document 2) at least partially composed of whey protein, whey, bovine serum albumin, ovalbumin, soybean and a mixture thereof It has been disclosed in the prior literature that modified protein spherical particles derived from the group (Patent Document 3) are useful as a fat substitute for food.

  However, these modified whey proteins can give foods smoothness and creaminess regardless of food components in terms of heat and other denaturation treatments, while milk-specific odors affect foods. In addition, when the addition amount is increased for the purpose of imparting a specific rich feeling such as a feeling of fat or oily feeling, there is a problem that the viscosity increases and the handling is inconvenient. These modified whey proteins can be applied to pasty and liquid foods such as whipped cream and emulsified dressings, but their fat substitution effect is insufficient, and pork fat in coarsely ground sausages , When used in foods such as beef tallow that have a special shape retention characteristic of solid fats and foods such as non-oil mayonnaise-like seasonings with significantly reduced fat content, the modified milk protein itself does not have gelling properties, If fat or fat is completely or largely replaced with heat-denatured whey protein, the solid form required for the target food cannot be imparted, so it is necessary to use it in combination with 25% or more solid fat (Patent Document) 6) and the like were lacking in versatility. In addition, the heat-denatured whey protein itself has a high price and is not easy to use in terms of cost.

  Considering such cost, etc., it has been attempted to use heat-denatured whey protein and other polysaccharides in combination. For example, in addition to heat-treated whey protein, low fat spread using gelatin, Na caseinate, inulin, β-glucan, guar gum, carrageenan, pectin, gellan gum, agar, alginate, maltodextrin and the like (Patent Document 4) ), Modified protein, and various starches, xanthan gum, pectin, agar, carrageenan gum, polydextrose, maltodextrin, hydrolyzed starch and modified starch using low-calorie filling composition (Patent Document 5) Etc. are disclosed. However, although it is described in the prior literature that various polysaccharides and carbohydrates are used in combination with denatured milk protein, not only dextrin having a specific property and denatured milk protein are used in combination, but also various types used in combination with denatured milk protein. There is no specific description about selecting dextrin from saccharides and carbohydrates. Furthermore, even when the conventional dextrin is used in combination with the heat-denatured whey protein, if the dextrin has no gelling property, the heat-denatured whey protein shown in the above-mentioned Patent Document 6 is heated. A solution in which the modified whey protein and dextrin are dissolved needs to be mixed with solid fat and used as a substitute for fat. Moreover, even if it is a dextrin having gelling properties, the conventional dextrin does not appear to be rough or powdery, or does not feel a sufficient fat replacement effect. Increase the amount added to enhance the fat replacement effect. It has a variety of problems, such as being unfavorable because it feels the flavor peculiar to starch and is not accompanied by palatability.

Japanese National Patent Publication No. 05-500163 Japanese Patent Laid-Open No. 03-87148 Japanese National Patent Publication No. 06-509475 Special table 2007-509619 JP 05-244871 A Patent No. 3050606

  The present invention aims to provide various processed foods prepared using heat-denatured whey protein and dextrin having specific properties, without affecting the original flavor of the food, smooth texture, It aims at providing the processed food provided with the rich feeling peculiar to fat and oil. Specifically, without affecting the flavor of the food, smooth texture and fat, rich processed food with a rich feeling, and when reducing the fat and fat content in the food, The object is to provide a processed food with an appearance that is inferior to that of the original food and a rich feeling peculiar to fats and oils.

The present inventor has conducted extensive research in view of the above-mentioned problems of the prior art, and affects the original flavor of food by using a heat-denatured whey protein and a dextrin having the following property (a) in combination. Smooth food texture and richness, processed foods with a rich feeling, and even when the fat and fat content in the food is reduced, the appearance and fat and fat-specific richness that is inferior to the original food Discovered the ability to provide a given processed food and completed the present invention;
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured with a spectrophotometer under the 25 ° C. condition, and this is regarded as the blue value.

The present invention relates to a processed food having the following aspects;
Item 1. Processed food comprising heat-denatured whey protein and dextrin having the following property (a):
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured with a spectrophotometer under the 25 ° C. condition, and this is regarded as the blue value.

Furthermore, the present invention relates to a method for improving the texture of processed foods having the following aspects;
Item 2. A food texture improving method comprising adding heat-denatured whey protein and dextrin having the following property (a):
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured with a spectrophotometer under the 25 ° C. condition, and this is regarded as the blue value.

  Without affecting the flavor of the food, it is possible to provide a high-quality processed food with a smooth texture, fat feeling and richness. Furthermore, even when the content of fat or fat in the food is reduced, it is possible to provide a processed food imparted with an appearance that is inferior to that of the original food and a rich feeling peculiar to fat and fat.

  The present invention is characterized in that a heat-denatured whey protein and a dextrin having the following property (a) are used in combination. The heat-denatured whey protein used in the present invention refers to a multifunctional whey component produced by heating a whey protein-enriched material under high shear force conditions to form denatured ultrafine particles. The modified ultrafine particles have a spherical shape of about 0.1 to 2 microns which is very close to the emulsified fat globules. As a method for producing heat-denatured fine whey protein, sweet whey obtained as a by-product during cheese production is pasteurized, fat is removed, and protein is concentrated by ultrafiltration, while lactose and It can be produced by reducing the mineral content, then further concentrating, and heating to a modified fine particle protein while applying a shearing force. Specifically, it can also be produced by the method described in Japanese Patent No. 2740457. The heat-denatured whey protein that can be used in the present invention is commercially available, and includes, for example, Shinpress 100 (manufactured by CP Kelco).

In the present invention, the heat-denatured whey protein is used in combination with a dextrin having the following property (a) (hereinafter also referred to as “dextrin of the present invention”).
(A) The blue value (absorbance at 680 nm) is in the range of 0.4 to 1.2. The blue value is generally a value obtained as the absorbance at 680 nm of the starch iodine reaction solution by utilizing the iodine reaction of starch, specifically, the reaction of amylose and iodine contained in the starch to produce a blue color. . Normally, the blue value is used for evaluating the amylose content in starch, but in the present invention, it is used as an index indicating the amylose content in dextrin. In the present invention, the blue value of dextrin can be calculated according to the following method.
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution for 30 minutes at 25 ° C. in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured with a spectrophotometer under 25 ° C. conditions.
As described above, the dextrin used in the present invention has a blue value in the range of 0.4 to 1.2. Preferably it is the range of 0.5-0.9, More preferably, it is the range of 0.6-0.8.

  The blue value of conventionally known dextrins is less than 0.4 [for example, 0.32 for “Paindex # 100” (manufactured by Matsutani Chemical Co., Ltd.), and “dextrin NSD-C” (manufactured by Nissi) 0.11, “Paindex # 3” (manufactured by Matsutani Chemical Co., Ltd.), 0.04], or greater than 1.2 [for example, “PASELLI SA2” (manufactured by AVEBE), 1.42, “Instant N Oil” II ”(manufactured by NSC Japan Co., Ltd.) is 1.74,“ C ☆ DELIGHT MD01970 ”(manufactured by Cargill Japan Co., Ltd.) is 1.54 (see Experimental Example 1)], and this point is used in the present invention. Different from dextrin. If the dextrin has a blue value of less than 0.4, sufficient shape retention and a feeling of fat and richness cannot be obtained, while dextrin has a blue value greater than 1.2. In some cases, when the dextrin is dissolved, it becomes more viscous than necessary, making it difficult to prepare, and the richness and smoothness characteristic of fats and oils cannot be obtained, resulting in a rough texture (eg sausage) There is a problem that the dextrin dissolved when the food is heated and eaten becomes a sticky feeling and a natural juicy feeling cannot be obtained.

The dextrin used in the present invention preferably further has the following properties (b) and (c):
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) A viscosity of 100 mPa · s or less when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes.
The jelly strength (b) is obtained by leaving a jelly-like product (measuring object) obtained by leaving a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. for 24 hours at 5 ° C., Using a plunger having a diameter of 3 mm, a load is applied at a plunger speed of 60 mm / min, and the load (N / cm ² ) when the jelly-like material is broken by the force of the plunger can be obtained. The jelly strength is usually measured using a rheometer. In addition, since the thickness of the jelly-like object as the measurement object does not affect the obtained jelly strength, it is not particularly limited.

The upper limit of the jelly strength is not limited, but can usually include 20 N / cm ² . The jelly strength (b) is preferably 5 to 20 N / cm ² , more preferably 6 to 10 N / cm ² .

  Viscosity (c) was determined by using a BL-type rotational viscometer (rotor No. 2) at 25 ° C. after standing for 30 minutes at 25 ° C. in a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. Then, it can be determined by measuring for 1 minute at 12 rpm.

  Although the minimum of the said viscosity is not restrict | limited, Usually, 20 mPa * s can be mentioned. The viscosity (c) is preferably 20 to 70 mPa · s, more preferably 30 to 65 mPa · s.

As described above, the dextrin used in the present invention preferably has a jelly strength (b) of 4 N / cm ² or more and a viscosity (c) of 100 mPa · s or less. Even if the conventionally known dextrin has a jelly strength (b) of 4 N / cm ² or more, the viscosity (c) is greater than 100 mPa · s [for example, (b) 4. in “PASELLI SA2” (manufactured by AVEBE). 8 N / cm ² , (c) 235 mPa · s, “Instant N Oil II” (manufactured by NSC Japan) (b) 4.8 N / cm ² , (c) 48000 mPa · s, “C ☆ DELIGHT MD01970” (Made by Cargill Japan Co., Ltd.) (b) 6.9 N / cm ² , (c) 220 mPa · s, (see Experimental Example 1)], or even when prepared under the above conditions (b) Non-jelly-like materials (for example, “Paindex # 100”, “Paindex # 3” manufactured by Matsutani Chemical Industry Co., Ltd.), “dextrin NSD-C” (manufactured by Nisshi Corporation), In that it is Experiment reference 1)] differs from the dextrin used in the present invention.

When the dextrin has a jelly strength (b) of less than 4 N / cm ² , there may be a case where sufficient shape retention, fat feeling and rich feeling cannot be obtained. When using a dextrin having a viscosity (c) of more than 100 mPa · s, it becomes difficult to prepare due to excessive viscosity at the time of dissolution of the dextrin, or the processed food prepared using such dextrin is heated to eat In some cases, the dissolved dextrin becomes sticky and cannot give a natural juicy feeling.

  As long as the dextrin used in the present invention has the above properties, the type of starch derived, the DE value (dextrose equivalent), the molecular weight, and the like are not particularly limited. Examples of starch used as a dextrin raw material include various starches such as potato, corn, sweet potato, wheat, rice, sago, and tapioca. Potato starch is preferred.

  The DE value is an index generally indicating the degree of starch degradation, and indicates the ratio of dextrin produced when starch is hydrolyzed and reducing sugars such as glucose and maltose. All reducing sugars are converted to the amount of glucose (dextrose), and the ratio is expressed in mass% with respect to the total dry solid content. The larger the DE value, the greater the content of reducing sugar and the less dextrin, and the smaller the DE value, the less the content of reducing sugar and the greater the dextrin. Although there is no limitation, in the present invention, a dextrin having a DE value of usually 2 to 5, preferably 3 to 5, more preferably 3.5 to 4.5 is used.

A dextrin having such properties can be prepared by hydrolyzing starch as a raw material. The method for decomposing starch is not particularly limited, and examples include decomposing by enzyme treatment, and decomposing by acid treatment. Decomposition by enzymatic treatment (enzymatic degradation) is preferable. As a method for preparing dextrin, specifically, starch, preferably potato starch is treated with amylase according to a conventional method, and the degree of progress of the degradation is traced using the aforementioned blue value (absorbance at 680 nm) as an index. Can be mentioned in which the enzyme treatment is terminated when the desired value is in the range of 0.4 to 1.2, preferably in the range of 0.5 to 0.9. Moreover, about the dextrin which has the blue value of this range, whether jelly intensity | strength (b) is 4 N / cm < ² > or more and viscosity (c) is 100 mPa * s or less, according to the method mentioned above, all are 30 mass% aqueous solution. It can be prepared and measured.

  By using the dextrin of the present invention together with the heat-denatured whey protein, it is possible to provide a high-quality processed food with a smooth texture, fat feeling, and richness without affecting the flavor of the food, Furthermore, even when the content of fat or fat in the food is reduced, it is possible to provide a processed food imparted with an appearance that is inferior to that of the original food and a rich feeling peculiar to fat and fat.

  The processed food that is the object of the present invention is not particularly limited as long as it is a food containing the heat-denatured whey protein and the dextrin of the present invention, and specifically refers to various foods. Specifically, sausage, ham, bacon, salami, meatloaf , Hamburger, minced cutlet, croquette, meatballs, meatballs, gyoza, shumai and meat bun (wrapping); pudding, ice cream, cheese, cheese-like food; cheese-containing desserts (cake, pudding, mousse), bread , Pizza, gratin, lasagna, doria, risotto, soup, cheese fondue, hamburger, salad and spreads with cheese; dairy products such as whipped cream, yogurt, flower paste, custard cream, milk chocolate; mayonnaise-like seasonings, Dressing, su Emulsified or emulsified foods such as red (margarine, fat spread, cheese spread, butter cream, etc.); various foods such as milk-containing beverages such as milk cocoa, milk coffee, milk tea, fruit milk, matcha milk . Hereinafter, the processed food prepared by containing each of these foods with heat-denatured whey protein and the dextrin of the present invention will be specifically described.

(I) Processed Meat Foods As processed meat foods, specifically, processed meat foods such as sausage, ham, bacon, salami, meatloaf, hamburger minced cutlet, croquette, meatballs, tsukune, gyoza, shumai and meat buns (wrappings), preferably Sausage is mentioned. By adding the heat-denatured whey protein and the dextrin of the present invention to such a processed meat product, it is possible to provide a processed meat product that has been imparted with a rich feeling peculiar to fats and fats and oils without affecting the original flavor of the food, Preferably, the processed meat food can be prepared using an adipose tissue substitute prepared according to the following production method.

(I) -1 Preparation of adipose tissue substitute
The adipose tissue referred to in the present invention is meat fat such as pork, beef, chicken, horse meat, lamb and whale meat (pork fat, beef tallow, chicken fat, horse fat, sheep fat, whale fat). Such fats are different from oils and fats that are liquid (fluid) or semi-fluid at that temperature in that they usually have shape retention properties at room temperature (25 ° C.) without melting. Conventionally, heat-denatured whey protein itself has no gelling property, so it is difficult to replace these adipose tissues with something other than fat, such as fat in coarsely ground sausage, with heat-denatured whey protein alone. Conventionally, it has been difficult to significantly reduce fat, for example, by mixing with solid fat. On the other hand, the combined use of the dextrin of the present invention and the heat-denatured whey protein makes it possible to replace all such adipose tissue and provide a processed food with a significantly reduced fat content.

  The adipose tissue substitute of the present invention can be prepared by preparing an aqueous solution containing the heat-denatured protein and the dextrin of the present invention, and then cooling and solidifying it. Since the heat-denatured whey protein itself used in the present invention is insoluble in water, the dextrin of the present invention is dissolved at a temperature at which the dextrin of the present invention is dissolved, preferably at least 1 to 100 ° C. An adipose tissue substitute can be prepared by cooling and solidifying a solution containing the protein and the dextrin of the present invention. As the cooling temperature, the aqueous solution is preferably allowed to stand under conditions of about 40 ° C. or lower, preferably 25 ° C. or lower, more preferably 10 ° C. or lower. The amount of heat-denatured whey protein added in the adipose tissue substitute is 0.05 to 10% by mass, preferably 0.5 to 5% by mass per 100% by mass of the final adipose tissue substitute. Can be 20 to 40% by mass, preferably 25 to 35% by mass, per 100% by mass of the final adipose tissue substitute.

  On the other hand, the present invention is characterized in that the heat-denatured whey protein and the dextrin of the present invention are used in combination, but as a blending ratio of the heat-denatured whey protein and the dextrin of the present invention, 100% by mass of the dextrin of the present invention, It is preferable to contain 0.1% by mass to 50% by mass, preferably 1% by mass to 20% by mass of heat-denatured whey protein.

  In addition to heat-denatured whey protein and the dextrin of the present invention, carrageenan is preferably used as the adipose tissue substitute. As the carrageenan, kappa type, lambda type, and iota type carrageenan are known. In the present invention, any of these carrageenans may be used, but it is particularly preferable to use iota type carrageenan. The carrageenan used in the present invention is preferably a water-soluble one having a property of being completely dissolved in water by mixing with water and, if necessary, stirring. Preferred examples of the water-soluble carrageenan include those having at least one of the following properties (1) to (3). More preferred is a water-soluble carrageenan having at least two of the following properties (1) to (3), particularly preferably all of the properties (1) to (3).

(1) Dissolve in water at 50 ° C. or lower.
A preferred carrageenan for use in the present invention is a water-soluble carrageenan that is completely soluble in water at 50 ° C. or lower. More preferably, it is a carrageenan that dissolves in water at 5 to 40 ° C, more preferably 5 to 30 ° C. Conventionally known general-purpose carrageenans are different from the above-mentioned carrageenans in that they do not dissolve in water unless heated to 60 ° C. or higher. The method for dissolving in water is not particularly limited, but it may be dissolved in water by stirring using an arbitrary stirring means such as a whisk if necessary.

(2) The 1.5 mass% aqueous solution does not gel at 25 ° C.
A preferable carrageenan used in the present invention is a water-soluble carrageenan in which a 1.5% by mass aqueous solution thereof does not gel under 25 ° C. conditions. The conventionally known general-purpose carrageenan is different from the above-mentioned carrageenan in that the 1.5% by mass aqueous solution has a property of gelation under 25 ° C. conditions.

Here, the presence or absence of gelation can be evaluated by measuring the viscosity at 25 ° C. Specifically, the viscosity of the measurement object (1.5% by weight aqueous solution of carrageenan) was measured using a BL-type rotational viscometer (rotor No. 2) (manufactured by Tokimec Co., Ltd.) at 25 ° C. When measured at 12 rpm for 1 minute, it can be judged by whether the viscosity is 4000 mPa · s or less. In this case, when the viscosity is 4000 mPa · s or less, it can be determined that gelation has not occurred, and when the viscosity is higher than this, it is determined that gelation has occurred. Preferable water-soluble carrageenans are those having a viscosity of 1500 mPa · s or less as measured under the above conditions.

(3) Including calcium ions, the ratio is 0.1% by mass or less.
A preferred carrageenan used in the present invention is a water-soluble carrageenan containing calcium ions and having a proportion of 0.1% by mass or less. More preferably, it is a water-soluble carrageenan containing calcium ions at a ratio of 0.05% by mass or less.

  The water-soluble iota carrageenan having the above properties (1) to (3) is commercially available. For example, Gelrich [trademark] No. 3 manufactured by San-Ei Gen F.F. 3 can be mentioned.

  Examples of the amount of carrageenan include 0.1 to 4% by mass, preferably 0.5 to 2% by mass of carrageenan per 100% by mass of the adipose tissue substitute. When carrageenan is used in combination, carrageenan is added when adding the heat-denatured whey protein and the dextrin of the present invention during the above production method, and a solution containing the heat-denatured whey protein, the dextrin of the present invention and carrageenan is added. An adipose tissue substitute can be prepared by cooling and solidifying.

  The adipose tissue substitute can be processed into various arbitrary shapes when used. Specifically, the adipose tissue substitute may be cut, sheared, minced, or crushed (crushed) into an arbitrary shape using a manual or a machine (for example, a food cutter, a silent cutter, and a mincer). Although not particularly limited, when the adipose tissue substitute is minced, the diameter is preferably 0.5 to 10 mm, more preferably about 3 to 5 mm. By using the adipose tissue substitute minced to such a size for the preparation of processed meat foods such as coarsely ground sausages and hamburgers, it is possible to impart a texture, juiciness, and oily feeling peculiar to fat. As described above, the adipose tissue substitute thus prepared is in a solid state at room temperature (25 ° C.) as in the case of meat fat, but is semi-fluid or liquid when heated, particularly at 50 ° C. or higher. It has the property of becoming (fluid). Moreover, when it is cooled again to about room temperature (25 ° C.), it solidifies and returns to a solid state. Therefore, when the adipose tissue substitute of the present invention is blended in processed meat products as a substitute for fat such as pork fat and beef tallow, the juicy feeling (feeling of meat juice) similar to that of fat, the richness and texture unique to fat (Texture) can be imparted.

  The adipose tissue substitute of the present invention can be prepared at a temperature below room temperature and can be easily handled at that temperature. This is a great advantage when used as a raw material for processed meat foods manufactured at low temperatures and managed at low temperatures. That is, before cooking, such as ham and sausage, there are many cases where there is no heating device at the processing site of processed meat products manufactured and managed at a low temperature of 10 ° C. or less. An alternative can be manufactured using conventional equipment without newly providing a heating device at the processing site, and can be used as it is as a raw material for manufacturing processed meat foods.

(I) -2 Preparation of processed meat food The processed meat food, which is a kind of processed food of the present invention, is prepared using normal materials and normal techniques, except that the above-described adipose tissue substitute is used instead of fat. can do. For example, hamburger or meatballs can be prepared by a method of adding the adipose tissue substitute of the present invention prepared in advance when minced meat and various materials are mixed in the form of mince in the same manner as minced meat. The sausage can be prepared by a method of adding the fat tissue substitute of the present invention in place of part or all of the fat at the stage of adding fat such as pork fat. Further, ham can be prepared by a method in which the adipose tissue substitute of the present invention is dissolved in a pickle solution and injected into raw meat.

  Thus, the processed meat food containing the heat-denatured whey protein and the dextrin of the present invention has a fat-specific flavor while the fat-specific flavor does not affect the processed meat food and significantly reduces the fat compared to Patent Document 6. It becomes a processed meat food with an excellent richness and body feeling. For example, the fat content in the processed meat product can be greatly reduced to 30 to 60% by mass, or to a fat content that has been difficult in the past, such as total substitution. Furthermore, since the adipose tissue substitute in the prepared processed meat product is changed to a liquid state by heating, it is possible to provide a processed meat product in which even a juicy feeling during heating is reproduced. On the other hand, even when used in combination with heat-denatured whey protein, when dextrin with a blue value of less than 0.4 is used in combination, sufficient shape retention and a feeling of fat and richness can be obtained for an adipose tissue substitute. On the other hand, when a dextrin with a blue value greater than 1.2 is used in combination, it becomes difficult to prepare due to viscosity more than necessary when dextrin is dissolved, and the texture and smoothness characteristic of fat cannot be obtained. There is a problem that the dextrin dissolved when the processed food containing such an adipose tissue substitute is heated and eaten becomes a sticky feeling and a natural juicy feeling cannot be obtained.

(II) Dairy products As dairy products, dairy products such as pudding, ice cream, cheese, cheese-like food, cheese-containing desserts, whipped cream, yogurt, flower paste, custard cream and milk chocolate, preferably pudding And at least one selected from the group consisting of ice creams, cheeses, cheese-like foods, whipped cream and yogurt.

  By adding the heat-denatured whey protein and the dextrin of the present invention to such a dairy product, it is possible to provide a high-quality food with a smooth texture and richness without affecting the original flavor of the food. Furthermore, even when the fat and fat content in the dairy product is reduced, the milk has a rich feeling peculiar to milk fat and fat without affecting the original flavor of the food, and further water separation is prevented. Can provide products. For example, even when the fat and oil content in the dairy product is reduced to one-half, and further to one-fourth, by taking the configuration according to the present invention, a rich feeling peculiar to milk fat and fat is given. Dairy products can be provided. In addition, when the heat-denatured whey protein and the dextrin of the present invention were used in ice creams, whipped cream, yogurt, flower paste, custard cream, etc., in addition to imparting a rich feeling, shape retention was also imparted Dairy products can be provided. In particular, ice creams and whipped creams tend to dissolve or collapse with the passage of time, resulting in a decrease in commercial value. However, by taking the form of the present invention, the shape retention is significantly improved. In addition, in flour pastes and custard creams, the starch is reduced and the heat-denatured whey protein and the dextrin of the present invention are contained, so that the shapeiness derived from starch is reduced while maintaining high shape retention. It is possible to greatly improve the dodge.

  The amount of the heat-denatured whey protein and the dextrin of the present invention added to the dairy product can be adjusted as appropriate depending on the target food and oil content. 0.01 to 30% by mass, preferably 0.05 to 10% by mass, more preferably 0.1 to 8%, and 0.1 to 15% by mass of the dextrin of the present invention with respect to 100% by mass of dairy products, Can mention 0.5-10 mass%.

  On the other hand, the present invention is characterized in that the heat-denatured whey protein and the dextrin of the present invention are used in combination, but as a blending ratio of the heat-denatured whey protein and the dextrin of the present invention, 100% by mass of the dextrin of the present invention, It is preferable to add the heat-denatured protein at 30 to 200% by mass, preferably 50 to 180% by mass.

  The dairy product containing the heat-denatured whey protein and the dextrin of the present invention can be prepared according to a conventional method except that the heat-denatured whey protein and the dextrin of the present invention are added. For example, in the case of pudding, a milk component such as whole fat condensed milk, skimmed condensed milk, whole fat powdered milk, skimmed powdered milk, egg and the like, and a gelling agent as necessary are added to water, and after heating and dissolving, cooling (pudding) or Prepared by baking (baked pudding) in the oven, but by adding the heat-denatured whey protein and the dextrin of the present invention at the stage of adding milk components etc. to the water, a smooth texture and rich texture are imparted. It is possible to prepare fresh pudding. Previously, when the fat content was significantly reduced, it became a pudding with a hard and crunchy texture and a pudding with poor smoothness and poor melting, but this was a problem with heat-denatured whey protein and this By using the dextrin of the invention, it is possible to provide a pudding having a rich feeling and shape retention characteristic of pudding even when the fat content is greatly reduced to 0.001 to 2 mass%.

  For ice cream, add milk components such as fructose, glucose liquid sugar, skim milk powder, sugar, stabilizers, emulsifiers, etc. to water, stir and heat, then add fats and oils such as refined coconut oil, homogenize and age appropriately It can be prepared by taking a freezing step and cooling it after filling into a container, but in the present invention heat-denatured milk is added when adding milk components such as fructose glucose liquid sugar, skim milk powder, sugar, stabilizers, emulsifiers, etc. to water. By adding the purified protein and the dextrin of the present invention, it is possible to prepare ice creams with a rich feeling and shape retention. In addition, ice creams are ice cream (milk solid content 15% or more, milk fat content 8% or more), ice milk (milk solid content 10% or more, milk fat content 3% or more), depending on milk fat content and milk solid content, Although it is classified as lacto ice (milk solid content 3% or more) and other ice confectionery, by using the heat-denatured whey protein and the dextrin of the present invention in combination, for example, ice milk, the same fat feeling and richness as ice cream Can be granted.

  Similarly, even when milk fat content and milk solid content are reduced to lacto ice, it can give a fat feeling and richness comparable to ice milk, and use heat-denatured whey protein and the dextrin of the present invention in combination. Thus, it has become possible to provide low-fat and low-calorie ice creams with a sufficient richness without affecting the original flavor of ice cream. Furthermore, if the fat content is reduced by reducing the fat content and calorie content of conventional ice creams, the structure of the ice cream itself becomes rough, but if you try to supplement such low fat content using dextrin etc. However, by taking the configuration according to the present invention, the melt and flavor of the ice creams are kept as they are, and the tissue itself of the ice creams with a reduced fat content is used. It can be improved smoothly. In addition, by adding the heat-denatured whey protein and the dextrin of the present invention to the ice cream, it has become possible to provide a high-quality ice cream with a smooth texture and sufficient richness and richness. .

  On the other hand, even when heat-denatured whey protein and dextrin are used in combination, when dextrin having a blue value of less than 0.4 is used together, the fat feeling and richness are not sufficiently felt, and the shape retention property is On the other hand, when dextrin with a blue value greater than 1.2 is used in combination, the texture becomes rough, the powdery texture is noticeable and the mouthfeel is poor, and the starch-specific flavor is conspicuous Such problems occur.

  If it is cheese, a cheese-like food, and a dessert containing cheese, it can be prepared using the manufacturing method according to the following. For example, in the case of cheese such as processed cheese, it is prepared by adding additives such as molten salt and emulsifier to a plurality of natural cheeses as necessary, heating and dissolving, and kneading. By adding the heat-denatured whey protein and the dextrin of the present invention at the time of addition, etc., a cheese with a rich feeling can be provided. In the present invention, a cheese-like food does not contain milk fat or contains only 20% by weight or less of milk fat, but usually has an appearance, flavor and taste similar to cheese with more than 20% by weight of milk fat. Despite being prepared at a low cost by a process that is easier than cheese, foods with a texture (body feeling and mouth feel), or vegetable oils and fats and milk proteins are mixed in place of milk fat. It means foods having an appearance, flavor and texture (body feeling and mouthfeel) similar to cheese.

  On the other hand, the milk fat content of ordinary cheese is as follows (shown in parentheses). As an example of natural cheese, cream (usually 33% by weight), mozzarella (usually 44% by weight). Examples of ripened cheese include cheddar (usually 33.8% by weight), gouda (usually 29% by weight), edam (usually 25% by weight), emmental (usually 33.6% by weight), camembert (usually 24.7% by weight) ).

  Cheese-like foods that do not contain milk fat or have a milk fat content of 20% by mass or less, and appearance, flavor and texture similar to cheese despite being cheaply prepared by a process easier than cheese For example, a cheese-like food having a heat-denatured whey protein and dextrin of the present invention can be prepared by adding, dissolving, and cooling in water. In addition, although the addition amount of the heat-denatured whey protein used for dairy products and the dextrin of this invention was mentioned above, when preparing a cheese-like food, the heat-denatured whey protein and the dextrin of this invention are used with the following addition amount. It is preferable. 1 to 30% by mass of the dextrin of the present invention with respect to 100% by mass of the cheese-like food, 0.5 to 20% by mass of the heat-denatured whey protein, preferably 1 to 10% by mass, and 100% by mass of the cheese-like food. Preferably 5-20 mass% can be mentioned.

  On the other hand, the present invention is characterized in that the heat-denatured whey protein and the dextrin of the present invention are used in combination, but as a blending ratio of the heat-denatured whey protein and the dextrin of the present invention, 100% by mass of the dextrin of the present invention, It is preferable to add 1 to 200% by mass, preferably 3 to 150% by mass of heat-denatured whey protein.

  The cheese or cheese-like food prepared in this way becomes a high-quality cheese or cheese-like food having a smooth texture and a good mouth-melting texture while being sufficiently rich. In particular, cheese-like foods prepared by mixing vegetable oils and skim milk powder or milk proteins instead of milk fat, even if they have the same fat content as the original cheese, The original flavor, richness, melting in the mouth is reduced, and the texture or powderiness is conspicuous, or the oil tends to separate when heated, which is inferior to the original cheese. By adding the heat-denatured whey protein and the dextrin of the present invention in combination, it becomes a cheese-like food with a smooth mouth melt and sufficient richness that is comparable to the original cheese. Furthermore, even when heat-denatured whey protein and the dextrin of the present invention are used in combination with a cheese-like food with a reduced fat content, the cheese-like body feeling, mouthfeel, and shape retaining properties that are comparable to cheese before fat reduction etc. By using such cheese or cheese-like food, the dessert containing cheese (cake, pudding, mousse) and bread, pizza, gratin, lasagna, doria, risotto, sauce, Soups, cheese fondue, hamburgers, salads and spreads can be provided.

  Furthermore, the cheese and cheese-like food of the present invention are at least one selected from the group consisting of whey protein, methylcellulose, curdlan, deacylated gellan gum and etherified starch in addition to the heat-denatured whey protein and the dextrin of the present invention. More than one species can be used in combination. By using at least one selected from the group consisting of whey protein, methylcellulose, curdlan, deacylated gellan gum, and etherified starch, it has good shape retention in a non-heated state such as room temperature. When heat is applied in an oven or the like, it exhibits heat-melting property (stringiness) unique to cheese and can impart properties similar to cheese even in foods with reduced fat content such as cheese-like foods. Is possible.

  The blending amount of at least one selected from the group consisting of whey protein, methylcellulose, curdlan, deacylated gellan gum or etherified starch blended in cheese-like food can be appropriately adjusted depending on the material used. However, usually, the total amount per 100% by mass of the final cheese-like food is 0.01 to 10% by mass, preferably 0.05 to 5% by mass, and more preferably 0.1 to 3% by mass. it can. Specifically, per 100% by mass of the final cheese-like food, in the case of whey protein, 0.5-5% by mass, preferably 1-4% by mass, more preferably 2-3% by mass; in the case of curdlan 0.1-5 mass%, preferably 0.5-3 mass%, more preferably 1-2 mass%; in the case of methylcellulose, 0.01-3 mass%, preferably 0.02-2 mass%, more Preferably 0.1 to 1% by weight; in the case of deacylated gellan gum, 0.01 to 2% by weight, preferably 0.02 to 1% by weight, more preferably 0.03 to 0.5% by weight; etherification In the case of starch, 0.5-10 mass%, Preferably it is 1-8 mass%, More preferably, 2-5 mass% can be mentioned.

Various types of whey protein can be used as the whey protein, but those using milk-derived whey as a raw material are preferred. More preferably, it is a whey protein having a protein content of 80% by mass or more in terms of dry matter. Such whey proteins can include, for example, whey protein concentrate (WPC) and whey protein isolate (WPI). Among them, it is preferable to use whey protein having a high gelling power. As such whey protein, specifically, the gel strength after heating a 15% by weight aqueous solution of whey protein to 80 ° C. and then cooling to 4 ° C. is 10 N / cm ² or more in terms of card value, more preferably The thing of 12 N / cm < ² > or more can be mentioned. The upper limit of the gel strength is not limited, but is usually 50 N / cm ² , more preferably 20 N / cm ² as a card value. In addition, the whey protein which has the said property can be obtained commercially, For example, the Mirupro 142 by San-Ei Gen FFI Co., Ltd. can be mentioned.

  Methylcellulose is obtained by replacing the hydroxyl group in the skeleton of cellulose with a methoxyl group. Such methylcellulose can be prepared by making cellulose alkaline cellulose with sodium hydroxide and then reacting with methyl chloride. The degree of substitution with a methoxyl group (DS) of commercially available methylcellulose is usually 1.4-2, and such methylcellulose has the property of being dissolved in cold water of about 10 ° C. In the present invention, it is preferable to use methylcellulose having a 2% aqueous solution viscosity of 40 to 10,000 mPa · s, preferably 80 to 4000 mPa · s, more preferably 300 to 2000 mPa · s (20 ° C., B-type rotational viscometer). , Measured at 60 rpm). Methyl cellulose having such properties can be obtained commercially, and examples thereof include SM-400 and SM-1500 manufactured by Shin-Etsu Chemical Co., Ltd. Curdlan is a microbial polysaccharide produced by soil fungi and has the property of solidifying when heated. This polysaccharide is a linear glucan in which glucose is linked by β-1,3-glucoside.

  Deacylated gellan gum is a fermented polysaccharide produced by Sphingomonas elodea, comprising four molecules: 1-3 bound glucose, 1-4 bound glucuronic acid, 1-4 bound glucose, and 1-4 bound rhamnose. It is a linear high-molecular polysaccharide as a unit. One structural unit has one carboxyl group residue.

  The etherified starch used in the present invention refers to starch obtained by adding a functional group to the starch through an ether bond. The starch as a raw material is not particularly limited as long as it is a commercially available starch, for example, potato starch, tapioca starch, sweet potato starch, waste starch, and other underground starch, waxy corn starch, corn starch, wheat, rice starch, etc. Terrestrial starch. Examples of etherified starch include hydroxypropylated starch, hydroxyethyl starch, and carboxyethyl starch, especially hydroxypropylated starch, and hydroxypropylated starch made from potato starch or tapioca starch. Is preferred. Such hydroxylpropylated starch is commercially available, and examples thereof include “Yuri” manufactured by Matsutani Chemical Co., Ltd. and “Ikaruga [Trademark] 100” manufactured by Oji Cornstarch Co., Ltd.

  At least one selected from the group consisting of whey protein, methylcellulose, curdlan, deacylated gellan gum and etherified starch is added when heat-denatured whey protein and the dextrin of the present invention are added to water. Is possible.

  On the other hand, even when heat-denatured whey protein and dextrin are used in combination, when dextrin having a blue value of less than 0.4 is used together, the fat feeling and richness are not sufficiently felt, and the shape retention property is On the other hand, when dextrin with a blue value greater than 1.2 is used in combination, if the texture becomes rough or powdery, or if the flavor peculiar to starch is conspicuous, the texture, especially heating The texture of the time becomes sticky.

  Whipping cream is a method of adding heat-denatured whey protein and the dextrin of the present invention dissolved in water to cream derived from milk such as raw milk and milk (for example, fresh cream) or synthetic cream (non-milk cream), Prepared by a general method of emulsifying milk ingredients such as cream derived from milk and skim milk powder, heat-denatured whey protein and dextrin of the present invention, and if necessary, adding and dissolving an emulsifier in water in advance and adding oil and fat be able to. Also prepared by mixing heat-denatured whey protein and dextrin of the present invention, if necessary, an oil phase part in which an emulsifier is dissolved in oil and fat, and mixing and emulsifying with an aqueous phase part containing a milk raw material. it can. Since the dextrin of the present invention dissolves in water of at least 1 to 100 ° C., preferably by stirring, the aqueous solution can be prepared at such a temperature. About a whipping method, it can carry out by the method used conventionally. For example, whipping can be performed using a commercially available machine capable of foaming or an industrial machine (for example, an industrial stirrer, a whipper, a household hand mixer, etc.).

  By adding the heat-denatured whey protein and the dextrin of the present invention to such a whipped cream, it has a smooth texture without affecting the flavor, and a high-quality whipped cream to which a sufficient richness is imparted Become. Furthermore, whipped cream may take the form of being frozen and then circulated in the distribution process, and the structure becomes rough during use (during thawing), the smooth texture is reduced, watery, and water separation is noticeable However, the combined use of the heat-denatured whey protein and the dextrin of the present invention gives a smooth and rich texture even when frozen and thawed, and water release is also possible. A significantly suppressed whipped cream can be provided.

  Furthermore, reducing the milk fat and fat content in the whipped cream for the purpose of reducing fat and calorie has caused problems such as reduced shape retention, fat feeling, and richness. By containing the purified protein and the dextrin of the present invention, even when the fat content in the whipped cream is reduced to 35% by mass or less, and further to 25% by mass or less, the shape retention is excellent and sufficient fat feeling is obtained. In addition, a low fat, low calorie whipped cream with a rich feeling can be provided. Furthermore, it is possible to prevent the whipped cream from being separated.

  On the other hand, even when heat-denatured whey protein and dextrin are used in combination, when dextrin having a blue value of less than 0.4 is used together, the fat feeling and richness are not sufficiently felt, and the shape retention property is In the case of using dextrin with a blue value greater than 1.2, it causes roughening or water separation, especially when freeze-thawing. When the flavor is conspicuous, there are further problems such as a rough cream.

  Further, in the present invention, in addition to the heat-denatured whey protein and the dextrin of the present invention, a polyglycerol fatty acid ester having an iodine value of 0 to 42, a monoglycerol fatty acid ester having an iodine value of 44 to 120, and hydroxypropyl cellulose. It is preferable to include one or more selected. In addition to the heat-denatured whey protein and the dextrin of the present invention, by using one or more selected from the group consisting of the above-mentioned polyglycerin fatty acid ester, monoglycerin fatty acid ester and hydroxypropyl cellulose, shortening of whipping time and overrun The improvement effect is obtained. Moreover, the whipped cream itself becomes finer and more glossy due to the combined use. An iodine value is a value which shows the amount of unsaturated fatty acids in fats and oils, and when there are many unsaturated fatty acids, an iodine value will become high. Specifically, it is expressed in grams of iodine (I2 = 254) that can be added to 100 g of fats and oils. In the present invention, polyglycerol fatty acid ester having an iodine value of 0 to 42, preferably 16 to 42, and monoglycerol fatty acid ester having an iodine value of 44 to 120, preferably 44 to 55 are used.

  Yogurt is a mixture of soft yogurt (stirring yogurt) prepared by filling the fermented milk produced in a container (pre-fermentation method) after mixing the raw materials in a tank or the like, or mixing raw milk and lactic acid bacteria. Hard yoghurt (solid yoghurt) prepared by a method of filling raw materials into a container and fermenting in the container (post-fermentation method) can be mentioned. In the present invention, raw milk is mixed with lactic acid bacteria or the like when placed in a tank When heat-denatured whey protein is added to the resulting fermented milk, an aqueous solution in which the dextrin of the present invention is dissolved in advance is mixed, and then filled in a container, or the raw milk is placed in a tank and fermented, and then manufactured. Prepared by mixing the fermented fermented milk in advance with an aqueous solution in which the dextrin of the present invention and heat-denatured whey protein are dissolved, and then filling the container. It is possible. As the raw milk, animal milk such as cow's milk, goat's milk, and sheep milk, skim milk powder, whole fat milk powder, full fat sweetened condensed milk, skimmed sweetened condensed milk or fresh cream are preferably used.

  The yoghurt containing the heat-denatured whey protein thus obtained and the dextrin of the present invention is a yoghurt with a high-class feeling that is imparted with a smooth texture and fat-specific richness without impairing the original flavor of the yoghurt. Furthermore, yogurt has been problematic in that water separation occurs remarkably as the milk fat content decreases, but the combined use of the heat-denatured whey protein and the dextrin of the present invention reduces the milk fat content to 0. Even low-fat yogurt such as 001 to 1% by mass, or even non-fat yogurt, can be significantly prevented from water separation, and can further provide a yogurt having a rich feeling comparable to yogurt that has not reduced milk fat content.

  On the other hand, even when heat-denatured whey protein and dextrin are used in combination, when dextrin having a blue value of less than 0.4 is used together, the fat feeling and richness are not sufficiently felt, and the shape retention property is Decrease or increase in water separation occurs. On the other hand, when dextrin with a blue value greater than 1.2 is used in combination, the graininess or powdery texture will be noticeable, or the starch-specific flavor will be noticeable. Produce.

  In the same manner, heat-denatured whey protein and the dextrin of the present invention are added to a flour paste, custard cream, etc. at the stage of stirring a mixture of water, skim milk powder, whole milk powder milk, milk raw materials such as fresh cream, starch and the like. High-quality dairy products that are smooth, well-dissolved, and have a sufficient richness without affecting the original taste of foods by heating and dissolving after cooling, if necessary, and then cooling. Can be provided. In addition, flour paste and custard cream have problems such as reduced shape retention and stiff texture when fat content is reduced. On the other hand, oil such as palm oil is added. When trying to increase the fat content, the tissues such as flour paste and custard cream become rough and the oils and fats are separated. However, by using the heat-denatured whey protein and the dextrin of the present invention in combination, the fat content is 0.001 to 2% by mass, or even when the fat content is not contained, it is smooth without affecting the original taste of food. A dairy product that melts well in the mouth and has a sufficient fat-specific richness can be provided, and the prepared dairy product has sufficient shape retention and water separation prevention properties required for flour paste and custard cream.

  In addition, in flour pastes and custard creams, starch is often added for the purpose of imparting shape retention, and as the amount of starch added increases, it has become a problem that the texture becomes sticky and the mouth melts poorly. In addition, by containing the heat-denatured whey protein and the dextrin of the present invention, while maintaining high shape retention, the amount of starch added can be reduced, the starchiness derived from starch can be reduced, and the mouthfeel can be reduced. It can be greatly improved. For example, in the case where starch is usually used in an amount of about 5% by mass, when it is reduced to 3% by mass or less, further 2% by mass or less, by containing the heat-denatured whey protein and the dextrin of the present invention, An effect is obtained.

(III) Emulsified food or emulsified food Specific examples of the emulsified food or emulsified food include mayonnaise-like seasonings, dressings, spreads (margarine, fat spread, cheese spread, butter cream, etc.), preferably mayonnaise-like Seasonings and dressings are listed. The emulsification-like food as used in the present invention is a non-emulsified processed food having an appearance, texture and feeling similar to those of an emulsified food prepared by emulsifying fats and oils, although it does not contain fats and oils.

(III) -1 Emulsified foods The emulsified foods that are the targets of the emulsified foods include dressings, mayonnaise, flour pastes, and spreads (butter, margarine, fat spread, and butter cream). Further, the above-mentioned feeling of use includes a feeling of taking a spread or the like with a knife and a feeling (application feeling) when applying it to a bread or the like. Such dressings, mayonnaise, flour paste, butter, margarine, and fat spreads include those specified by the Japanese Agricultural Standards (JAS) as described in Table 1.

  The emulsion-like food of the present invention is not particularly limited as long as it contains the heat-denatured whey protein and the dextrin of the present invention and water. For example, in the case of a “mayonnaise-like seasoning” having an appearance, texture and feeling of use similar to mayonnaise, heat-denatured whey protein, dextrin of the present invention and sugar are added to water, and 70 to 90 ° C. Dissolve with heating for about 30 minutes. A seasoning such as vinegar, fruit juice, and salts is appropriately added to the obtained mixture, and the container is filled and sealed (hot pack filling) while maintaining the temperature, and then cooled in a refrigerator.

  If it is an “emulsified dressing-like seasoning (non-oil dressing)” having an appearance, texture and feeling similar to those of an emulsified dressing, heat-denatured whey protein, the dextrin of the present invention and sugar are added to water, and the room temperature It can be prepared by heating and stirring for 10 minutes, adding brewed vinegar, salt, flavor, etc., heating to 90 ° C., filling with a hot pack, and cooling.

If it is a “margarine-like food” having an appearance, texture and feeling similar to margarines such as margarine and fat spread, heat-denatured whey protein, dextrin of the present invention, and sodium chloride are appropriately added to water. It melt | dissolves, heating for 5 to 30 minutes at 90 degreeC, and adjusts by adding water so that the whole quantity may be 100 mass%. The prepared aqueous solution can be hot-packed into a container, cooled to room temperature, and then cooled in a refrigerator (5 ° C.) for 3 days.

  If it is a “flower paste-like food” having an appearance, texture and feeling similar to that of flour paste, heat-denatured whey protein, dextrin of the present invention and emulsifier are added to water, and starch, flour, sugar It can be prepared by adding ingredients such as quality and protein raw material, stirring under heating, and gelatinizing and swelling wheat flour and starch.

  The amount of the heat-denatured whey protein and the dextrin of the present invention added to the emulsified food can be adjusted as appropriate depending on the target food and the fat content. 0.1 to 10% by mass of the purified protein, preferably 1 to 5% by mass, and 100% by mass of the emulsified food, the dextrin of the present invention is 1 to 30% by mass, preferably 3 to 20% by mass, more preferably 5%. -16 mass% can be mentioned. Moreover, as a ratio of the water contained in 100 mass% of emulsification-like foodstuffs, 40-90 mass%, for example, More preferably, 60-80 mass% can be illustrated.

  On the other hand, the present invention is characterized in that the heat-denatured whey protein and the dextrin of the present invention are used in combination, but as a blending ratio of the heat-denatured whey protein and the dextrin of the present invention, 100% by mass of the dextrin of the present invention, It is preferable to add 5-150% by mass of heat-denatured whey protein, preferably 10-100% by mass.

  In addition to the heat-denatured whey protein and the dextrin of the present invention, the above-mentioned emulsion-like food is preferably at least one selected from xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, native gellan gum, gati gum and gum arabic These polysaccharides are preferably used in combination. By using such a polysaccharide in combination, an emulsified food having sufficient smoothness and creaminess can be prepared. The amount of the polysaccharide added to the emulsion-like food is at least one selected from xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, native gellan gum, gati gum and gum arabic with respect to 100% by mass of the emulsion-like food. It is preferable to add the above in an amount of 0.01 to 5% by mass, preferably 0.1 to 1% by mass.

  The emulsification-like food of the present invention can significantly suppress the crystallization of dexrin that may occur due to long-term storage by further using a surfactant, and as a result, a smooth texture and a feeling of use over a long period of time. Can be maintained. Here, the surfactant is not particularly limited as long as it is usually used as an edible emulsifier. For example, monoglycerides of organic acids such as citric acid, succinic acid or lactic acid, organic acid polyglycerides, glycerin fatty acid Examples include esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin and the like. Preferably, it is at least one selected from the group consisting of glycerin fatty acid ester, citric acid monoglyceride, and succinic acid monoglyceride, and more preferably at least one selected from the group consisting of citric acid monoglyceride and succinic acid monoglyceride. Moreover, as addition amount of surfactant, Preferably it is 0.01-0.5 mass% per 100 mass% of emulsification-like foodstuffs, More preferably, 0.05-0.2 mass% can be illustrated.

  In addition, the above-mentioned polysaccharide and emulsifier can be added at the stage of adding heat-denatured whey protein and dextrin of the present invention to water when preparing an emulsion-like food.

  On the other hand, even when heat-denatured whey protein and dextrin are used in combination, when dextrin having a blue value of less than 0.4 is used together, the oily feeling and richness are not sufficiently felt, and the shape retention property is also maintained. When a dextrin with a blue value greater than 1.2 is used in combination, the texture becomes rough and the texture becomes distinctive, the starchy flavor is conspicuous, the structure is rough, and the smoothness is impaired. Such problems occur.

(III) -2 Emulsified food As an emulsified food containing fats and oils, the mayonnaise-like seasoning, dressing, spread (butter, margarine, fat spread, cheese spread, Butter cream etc.), preferably mayonnaise-like seasonings and dressings.

  If it is a mayonnaise-like seasoning for emulsified foods, add heat-denatured whey protein, dextrin of the present invention, polysaccharides, etc. to water, dissolve, add egg yolk, brewed vinegar, lemon juice, salt, etc. It can be prepared by slowly adding oil and fat and then homogenizing in a colloid mill. Conventionally, mayonnaise (Japanese Agricultural Standard) contains 65 to 80% by mass of fats and oils. When such fats and oils content is reduced, it becomes difficult to maintain the cloudiness, gloss and shape retention characteristic of mayonnaise. However, by using the heat-denatured whey protein and the dextrin of the present invention in combination, the fat content is reduced to 50% by mass or less, preferably 40% by mass or less, and further the fat content is reduced to 0.01 to 15% by mass. Even in this case, it may be possible to prepare a mayonnaise-like seasoning having a mayonnaise-specific richness, cloudiness, and gloss.

  Furthermore, normal mayonnaise has a viscosity of 80,000 to 180,000 mPa · s (Brookfield viscometer, viscosity at 25 ° C., rotation speed 5 rpm, 1 minute) is heat-denatured whey protein And by using the dextrin of the present invention in combination, it is possible to impart such viscosity to the mayonnaise-like seasoning. Conventionally, when adding a large amount of thickening polysaccharide such as xanthan gum to give such viscosity, it has been a problem that mouth melting deteriorates, but by using heat-denatured whey protein and the dextrin of the present invention in combination, The viscosity can be imparted to the mayonnaise-like seasoning while still in good condition.

  The amount of the heat-denatured whey protein and the dextrin of the present invention added to the mayonnaise-like seasoning can be adjusted as appropriate depending on the target food and fat content. For example, half mayonnaise with a reduced fat content (oil content of 30 ~ 40% by mass), 100% by mass of the mayonnaise-like seasoning is 0.1 to 5% by mass, preferably 1 to 3% by mass of the heat-denatured whey protein, and 100% by mass of the mayonnaise-like seasoning. The dextrin of 0.1-10 mass%, Preferably it is 0.5-5 mass%, More preferably, 1-4 mass% can be mentioned.

  On the other hand, the present invention is characterized in that the heat-denatured whey protein and the dextrin of the present invention are used in combination, but as a blending ratio of the heat-denatured whey protein and the dextrin of the present invention, 100% by mass of the dextrin of the present invention, It is preferable to add 20 to 200% by mass, preferably 50 to 150% by mass of heat-denatured whey protein.

  If it is a dressing for an emulsified food, after adding heat-denatured whey protein and dextrin of the present invention to water and stirring and dissolving for about 5 to 20 minutes, vinegar, seasonings and the like are added, and after further stirring and mixing, It is possible to prepare by using a method of mixing a fat and oil and the solution using a stirrer such as a homomixer to emulsify, degassing, and filling the container. And by using the heat-denatured whey protein and the dextrin of the present invention in combination, the oil and fat content of the dressing is reduced to 30% by mass or less, further to 10% by mass or less, and further to 5% by mass or less. A dressing with a feeling, gloss and richness can be provided.

  The amount of the heat-denatured whey protein and the dextrin of the present invention added to the dressing can be appropriately adjusted depending on the target food and oil content. The dextrin of the present invention is 1 to 10% by mass, preferably 1 to 8% by mass, more preferably 2 to 5% by mass with respect to 1 to 10% by mass, preferably 1 to 8% by mass and dressing 100% by mass. be able to.

  On the other hand, the present invention is characterized in that the heat-denatured whey protein and the dextrin of the present invention are used in combination, but as a blending ratio of the heat-denatured whey protein and the dextrin of the present invention, 100% by mass of the dextrin of the present invention, It is preferable to add 10 to 200 mass%, preferably 50 to 150 mass% of heat-denatured whey protein.

  For spreads (butter, margarine, fat spread, cheese spread, butter cream, etc.), heat-denatured whey protein, dextrin of the present invention, salt, etc. are added to a vegetable oil and fat dissolved in an emulsifier and lecithin. The resulting aqueous solution is added, mixed with stirring, emulsified with a homomixer, and then mixed while cooling to prepare a spread with a feeling of fat. Normally, butter contains milk fat in a proportion of 80% by mass or more, and margarine (Japanese Agricultural Standard) contains oils and fats in a proportion of 80% by mass or more, but the heat-denatured whey protein and the dextrin of the present invention are used in combination. Thus, while reducing the milk fat and oil content of such a spread to 60% by mass or less, and further to 40% by mass or less, the cloudiness and richness peculiar to the above-mentioned spread, and the spread peculiar to the spread. It is possible to provide a low fat spread with a feeling.

  The amount of the heat-denatured whey protein and the dextrin of the present invention added to the spread can be appropriately adjusted depending on the target food and oil content, but the heat-denatured whey protein 0. The dextrin of this invention can be mentioned 1-20 mass% with respect to 1-10 mass%, Preferably 1-5 mass% and a spread 100 mass%, Preferably 2-10 mass% can be mentioned. Furthermore, it is preferable to add 1 to 100% by mass, preferably 3 to 50% by mass of the heat-denatured whey protein with respect to 100% by mass of the dextrin of the present invention.

  The emulsified food of the present invention is preferably at least one selected from xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, native gellan gum, gati gum and gum arabic in the same manner as the above-mentioned emulsion-like food. These polysaccharides and surfactants can be used in combination.

  On the other hand, even when heat-denatured whey protein and dextrin are used in combination with the above-mentioned emulsified food, when dextrin having a blue value of less than 0.4 is used together, the oily feeling and richness cannot be sufficiently felt, Deterioration of shape retention occurs, and on the other hand, when dextrin with a blue value greater than 1.2 is used in combination, there are problems such as a rough texture or a powdery texture, or a distinctive starchy flavor. .

(IV) Milk component-containing beverage Specific examples of the milk component-containing beverage include milk cocoa, milk coffee, milk tea, fruit milk, and matcha milk. For example, in the case of milk cocoa, matcha milk, etc., sugar, dextrin, emulsion stabilizer is added to water, and heated and dissolved at 80 ° C. for 10 minutes. Milk ingredients such as milk and heat-denatured whey protein, cocoa, matcha tea powder And then reheated to 70 ° C., and if necessary, after adding a fragrance or the like to prepare the whole amount, homogenization treatment is performed, and retort sterilization is performed at 121 to 125 ° C. for 20 to 30 minutes. Similarly, for milk coffee, milk tea, and fruit milk, heat-denatured whey protein and the dextrin of the present invention are added to hot water or water, stirred and dissolved, added with sugar solution, milk components, etc., and extracted separately. It can be prepared by a method of adding a coffee extract, a tea extract, a fruit juice component, etc., adjusting the pH, performing a homogenization process, filling the container, and then performing a sterilization process. And by adding the heat-denatured whey protein and the dextrin of the present invention in combination, even when the milk fat content is reduced to less than half, and further to less than one quarter, the rich feeling and richness peculiar to fats and oils A low fat milk component-containing beverage can be prepared.

  The addition amount of the heat-denatured whey protein and the dextrin of the present invention with respect to the milk component-containing beverage can be appropriately adjusted depending on the target food and fat content. 0.2-2% by mass, preferably 0.4-1.5% by mass of denatured whey protein, 0.2-2% by mass, preferably 0%, of the dextrin of the present invention with respect to 100% by mass of the milk component-containing beverage .4 to 1.8% by mass, more preferably 0.5 to 1.6% by mass.

  On the other hand, the present invention is characterized in that the heat-denatured whey protein and the dextrin of the present invention are used in combination, but as a blending ratio of the heat-denatured whey protein and the dextrin of the present invention, 100% by mass of the dextrin of the present invention, It is preferable to add 20 to 200 mass%, preferably 50 to 100 mass% of heat-denatured whey protein.

  On the other hand, even when heat-denatured whey protein and dextrin are used in combination with the above milk component-containing beverage, when the dextrin having a blue value of less than 0.4 is used together, the rich taste and richness peculiar to milk fat is sufficient On the other hand, when a dextrin having a blue value greater than 1.2 is used in combination, problems such as a rough mouth or a noticeable powdery taste or a distinctive starchy flavor occur.

  In addition, although the preparation method of the various foodstuffs using the heat | fever denatured whey protein and the dextrin of this invention was illustrated above, various foodstuffs are not restrict | limited to these said preparation methods, In the form and prescription of the processed food requested | required Accordingly, the addition time, preparation method, sterilization method, and the like can be appropriately adjusted.

  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, “part” means “mass%” and “%” means “mass%”. Those marked with “*” in the text indicate that they are registered trademarks of Saneigen FFI Co., Ltd., and “*” in the text indicates that they are registered trademarks of Saneigen FFI Corporation.

Preparation Examples 1 to 3 Preparation of dextrin of the present invention Potato starch was added to water at 70 ° C. and stirred to obtain a suspension. Amylase was added thereto, mixed and reacted at 70 ° C., and the degree of degradation was evaluated using the blue value (absorbance at 680 nm) as an index. The blue value was determined according to the following method.
(1) A dextrin-containing aqueous solution is prepared so as to have a concentration of 1 w / v%, and this is cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the preparation solution at 25 ° C. for 30 minutes in the light-shielded state, the absorbance at 680 nm of the reaction solution is measured with a spectrophotometer under the 25 ° C. condition.
At this time, when the blue value (absorbance at 680 nm) is in the desired range of 0.4 to 1.2, preferably 0.5 to 0.9, hydrochloric acid is added, and this is increased to 90 ° C. The reaction is stopped by inactivating the enzyme (amylase) by heating. Thus, dextrins having blue values of 0.66, 0.60, and 0.83 were prepared (Preparation Examples 1, 2, and 3). The dextrin was powdered by spray drying after the enzyme reaction, and used for the following experiments.

Experimental Example 1 Properties of Various Dextrins The following properties (a) to (c) were measured for the dextrins prepared in Preparation Examples 1 to 3. For comparison, commercially available dextrin [commercial product 1: "PASELLI SA2" (manufactured by AVEBE), commercial product 2: "Instant N Oil II" (manufactured by NSC Japan Ltd.), commercial product 3: Paindex # 100 ”(Matsutani Chemical Industry Co., Ltd.), commercial product 4:“ C ☆ DELIGHT MD01970 ”(Cargill Japan Co., Ltd.), commercial product 5:“ dextrin NSD-C ”(Nisshi Co., Ltd.)] Similarly, the properties (a) to (c) were measured.

(A) Blue Value:
The absorbance (680 nm) of the reaction solution is measured by the following method.
(1) A dextrin 1 w / v% aqueous solution is prepared using distilled water at 80 ° C. and cooled to 25 ° C.
(2) To 10 ml of the aqueous solution, 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide (0.2 w / v% iodine, 2 w / v% potassium iodide) is added, and distilled water is added. Adjust to 100 ml.
(3) The aqueous solution is shaken at 25 ° C. for 30 minutes under light-shielding conditions, and the absorbance at a wavelength of 680 nm is measured at 25 ° C.

(B) Jelly strength (N / cm ² ):
A 30% by weight aqueous solution of dextrin is prepared with distilled water at 80 ° C., and the jelly strength (N / cm ² ) when this is allowed to stand at 5 ° C. for 24 hours is measured according to the following method.
Under a 5 ° C. condition, using a plunger with a diameter of 3 mm, a load is applied at a plunger speed of 60 mm / min, and the load (N / cm ² ) when the measurement object is broken is measured.

(C) Viscosity (mPa · s):
A 30% by weight aqueous solution of dextrin was prepared with distilled water at 25 ° C., and the viscosity (mPa · s) when this was allowed to stand at 25 ° C. for 5 minutes was measured under the BL type rotational viscometer (rotor no. 1 to 4) and measured at a rotation speed of 12 rpm for 1 minute. The viscosity ranges that can be measured under these conditions are rotor No. 1: 0 to 500 mPa · s, rotor No. 2: 0 to 2500 mPa · s, rotor No. 3: 0 to 10000 mPa · s, rotor No. 4: 0. ˜50000 mPa · s.

  The results are shown in Table 2.

Experimental Example 2 Preparation of adipose tissue substitute Adipose tissue substitute was prepared according to the formulation shown in Table 3 using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Example 1, commercially available products 1 to 5). Specifically, a mixture of heat-denatured whey protein, dextrin and carrageenan is added while stirring water (25 ° C.), and after stirring and dissolving for 10 minutes, the total amount is adjusted to 100% with water and then filled into a container. And adipose tissue substitute was prepared by cooling (24 hours at 10 ° C.). On the other hand, as a comparative example, without using the dextrin of the present invention, an adipose tissue substitute was similarly prepared by using the heat-denatured whey protein alone and carrageenan (dextrin not used).

Note 1) Use of CP Kelco "Sinpress 100" Note 2) Gel Rich * No. 3 * Use

About each obtained adipose tissue substitute, (1) a feeling of fat and richness, (2) workability of mince, (3) flavor, and (4) comprehensive evaluation were evaluated. The (1) feeling of fat and richness and (2) the workability of mince were evaluated according to the following criteria. The results are shown in Table 4.
(1) When fat and rich foods are eaten, the case is similar to 10 when the fat is used, and the case where the difference is the largest is 1, and the evaluation is made in 10 steps.
(2) Workability of mince Evaluation was made on a 10-point scale, with 10 being the case where it could be processed into a uniform and clean granular shape, and 1 representing the case where it broke down and became non-uniform.
(4) Comprehensive evaluation shows that richness, a food texture, and flavor are excellent comprehensively, so that a value is large.

  From Table 4, when heat-denatured whey protein is used without using dextrin, the solution does not solidify in the form of fat tissue such as lard and beef tallow even if the addition amount is high, and the target adipose tissue is prepared. I couldn't. Similarly, even when dextrin is used in combination with heat-denatured whey protein, when dextrin having a blue value of less than 0.4 or greater than 1.2 is used, it is extremely difficult to prepare an adipose tissue substitute. The target adipose tissue substitute could not be prepared, for example, it could not be prepared because of high viscosity, could not give sufficient fat-specific richness, and the dextrin-specific starch odor affected the adipose tissue substitute. On the other hand, by using the heat-denatured protein and dextrin of the present invention, it has a white adipose tissue (fat) -like appearance and has an appropriate hardness without becoming liquid or semi-liquid at room temperature (25 ° C.). It became possible to prepare an adipose tissue substitute (Example 1). Furthermore, the fat tissue substitute prepared using the heat-denatured protein and the dextrin of the present invention is given a rich feeling peculiar to the adipose tissue, and has extremely excellent workability when processed with a machine such as mince. It was a tissue substitute. Thus, by using the heat-denatured whey protein and the dextrin of the present invention in combination, it becomes possible to substitute adipose tissue without mixing with solid fat, and it is possible to greatly reduce fat and calories, By using this adipose tissue substitute, the fats of various processed meat foods such as sausages and hamburgers are substituted, and various processed meat foods that have excellent fat feeling and richness that are low in calories but do not reduce fat. It became possible to provide.

Experimental Example 3 A coarsely ground sausage was prepared according to the formulation shown in Table 5 below, using the fat tissue substitute (Example 1) prepared in Experimental Example 2 instead of the rough ground sausage pork fat replaced with fat. Specifically, pork thigh meat, pork fat and adipose tissue substitute were cut into 2-3 cm squares, mixed, and then passed through a 5 mmφ plate with a mincer. Next, ice water, salt, polymerized phosphate, sodium L-ascorbate, sodium nitrite, sodium caseinate, sugar, seasonings and spices were added and mixed, and then salted overnight in a refrigerator. This was filled in the sheep intestine and heated (drying 50 ° C. for 30 minutes, smoke 60 ° C. for 15 minutes, steam 80 ° C., center 70 ° C.) to prepare a coarsely ground sausage (Example 2).

  For comparison, a coarsely ground sausage was prepared in the same manner using 15 kg of pork fat instead of 15 kg of the adipose tissue substitute (Example 1) (comparative product). The prepared coarsely ground sausage (Example 2, comparative product) was boiled for 5 minutes with hot water at 80 ° C. and then eaten. When the coarsely ground sausage of Example 2 was eaten, the adipose tissue substitute was dissolved in the mouth, and the coarsely ground sausage was inferior to the comparatively coarsely ground sausage prepared using pork fat according to a conventional method. It was confirmed to have a thick and juicy sense of fat characteristic of sausages.

Experimental Example 4 Preparation of Neutral Dessert (Chocolate Pudding) Chocolate pudding was prepared according to the formulation shown in Table 6 using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Example 1, commercial products 1 to 5). . Specifically, a mixture of sugar, skim milk powder, cocoa powder, gelling agent, emulsifier (glycerin fatty acid ester), dextrin and sodium metaphosphate is added with stirring water, fresh cream and chocolate, and heated and stirred at 80 ° C. for 10 minutes. After dissolution, a fragrance was added. After preparing with water so that the total amount becomes 100%, it was homogenized with a homogenizer (150 kfg / cm ² ), filled into a container, and then cooled to prepare a chocolate pudding.

Note 3) Gel-up * PI-2069 * used (locust bean gum, pectin and agar-containing preparation)
Note 4) Use of homogen * DM *

  About the obtained chocolate pudding, (1) rich feeling, (2) food texture, (3) flavor, and (4) comprehensive evaluation were evaluated. In addition, (1) rich feeling and (4) comprehensive evaluation are evaluated in 10 stages, respectively, (1) the rich feeling is given that the larger the value, the more rich feeling is given, and (4) comprehensive evaluation is The larger the value, the better the overall richness, texture and flavor. The results are shown in Table 7.

  From Table 7, when chocolate pudding was prepared with heat-denatured whey protein alone without using it with dextrin, it became a watery texture, and the rich feeling peculiar to chocolate pudding was not seen at all. Similarly, even when heat-denatured whey protein and dextrin are used in combination, when a dextrin having a blue value of less than 0.4 or greater than 1.2 is used, not only can a rich feeling be imparted, The target chocolate pudding could not be prepared, such as the feeling itself becoming rough or becoming watery. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, the starch odor peculiar to dextrin does not affect the pudding, and the chocolate pudding overflows with a high-class feeling with a smooth texture and richness. Could be prepared.

Experimental Example 5 Preparation of neutral dessert (baked pudding) Using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Examples 2 and 3 and commercial products 1 to 5), the baked pudding was prepared according to the formulation shown in Table 8. Prepared. Specifically, a mixture of sugar, whole milk powder, heat-denatured whey protein, and various dextrins was added to water, milk, and fresh cream while stirring and dissolved at 80 ° C. Homogenize with a homogenizer (150 kfg / cm ² ), cool to 50 ° C., add whole sweetened egg yolk and sweetened egg yolk, mix well, fill into a container, and bake in an oven at 155 ° C. for 50 minutes. Was prepared.

  The obtained baked pudding was evaluated for (1) richness (weak 1 → 10 strong), (2) texture, (3) flavor, and (4) overall evaluation (bad 1 → 10 good). The results are shown in Table 9.

  From Table 9, when baked pudding is prepared using heat-denatured whey protein alone without using dextrin, the flavor is good, but it has a watery texture and gives a rich feeling peculiar to baked pudding. I couldn't. Similarly, when a heat-denatured whey protein and dextrin are used in combination, when a dextrin having a blue value of less than 0.4 or greater than 1.2 is used, the texture becomes sticky and the mouth melts poorly. In addition to being able to give a rich feeling such as a rough feeling or wateriness, the smooth texture was lost. On the other hand, the combined use of the heat-denatured whey protein and dextrin of the present invention prevents the dextrin-specific starch odor from affecting the pudding, and provides a high-quality baked pudding with a smooth texture and richness. Could be prepared.

Experimental Example 6 Preparation of Ice Cream (Ice Milk) Using a heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Examples 1 and 2 and commercial products 1 to 5), frozen dessert (ice Milk) was prepared. In detail, add whole fat sweetened condensed milk, fresh cream, starch syrup, sweetened frozen egg yolk, mixture of skim milk powder, sugar, emulsifying stabilizer and dextrin while stirring water, warm to 80 ° C and add refined coconut oil The solution was stirred and dissolved at 80 ° C. for 10 minutes as it was, and the total amount was adjusted to 100% with water. This is then homogenized (150 kgf / cm ² ) in a homogenizer, aged at 5 ° C. overnight, added with fragrance, frozen at 30% overrun, filled into a container, and rapidly frozen at −45 ° C. Ice milk was prepared by.

Note 5) Sannis * S-412 * (Guar gum, tamarind seed gum, locust bean gum and carrageenan-containing preparation) used

On the other hand, ice cream was prepared according to the following Table 11 as a comparison object. Specifically, while stirring waterpox, defatted concentrated milk, fresh cream, sweetened frozen egg yolk, water, a mixture of sugar and an emulsion stabilizer is added, heated to 80 ° C., heated and dissolved as it is at 80 ° C. for 10 minutes, The total amount was adjusted to 100% with water. This was then homogenized (150 kgf / cm ² ) in a homogenizer, aged at 5 ° C. overnight, added with perfume, frozen at 30% overrun, filled into a container, rapidly thawed at −45 ° C. A cream was prepared.

Note 6) Alligator flavor No. Use 93-I *

  About the obtained ice milk and the ice cream for comparison, (1) texture (rough 1 → 10 smooth), (2) richness (weak 1 → 10 strong), (3) mouth melt (bad 1 → 10 good), (4) Flavor (bad 1 → 10 good) and (5) Overall evaluation (bad 1 → 10 good) were evaluated in 10 stages. The results are shown in Table 12.

  From Table 12, when ice cream is prepared using heat-denatured whey protein alone without using in combination with dextrin, the mouthfeel and flavor are good, but it gives a rich feeling like ice cream. I couldn't do it, and the organization was rough. Similarly, even when heat-denatured whey protein and dextrin are used in combination, when dextrin having a blue value of less than 0.4 or greater than 1.2 is used, the starch odor peculiar to dextrin is greatly added to the flavor of iced milk. In addition, the melting of the mouth worsened, the structure became rough, and the richness was insufficient. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, it is possible to prepare a strong iced milk that is not inferior to ice cream, without the starch odor peculiar to dextrin affecting the flavor. did it. Furthermore, the prepared ice was excellent in ice milk, while being excellent in richness, smooth in structure and smooth in mouth. As described above, by using the heat-denatured whey protein and the dextrin of the present invention in combination, it is possible to prepare a low-fat and low-calorie ice cream with a rich feeling while reducing milk fat. Similarly, by using the heat-denatured whey protein and the dextrin of the present invention in combination, it is possible to prepare lacto ice having a smooth texture and a texture that is similar to ice milk.

Experimental Example 7 Preparation of Process Cheese Process cheese was prepared according to the formulation shown in Table 13 using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Example 1, commercially available products 1 to 5). Specifically, by melting Gouda cheese at 80 ° C in a universal mixer, adding heat-denatured whey protein, dextrin, trisodium citrate, locust bean gum, thoroughly mixing, degassing and molding Processed cheese was prepared.

  About the obtained process cheese, (1) rich feeling (weak 1-> 10 strong), (2) food texture, (3) flavor, and (4) comprehensive evaluation (bad 1-> 10 good) were evaluated. The results are shown in Table 14.

  From Table 14, the processed cheese prepared by using the heat-denatured whey protein alone without using it with dextrin can not only give a rich feeling peculiar to cheese, but it has become a processed cheese with a hard texture and a poor mouth melt. . Similarly, even when heat-denatured whey protein and dextrin are used in combination, when dextrin having a blue value of less than 0.4 or greater than 1.2 is used, the starch odor peculiar to dextrin is greatly added to the flavor of processed cheese. In addition to having a significant impact on the texture, such as having an effect, making the texture stiff, rough, and sticky, it was not possible to sufficiently impart even its richness. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, it was possible to prepare a rich processed cheese full of a high-quality feeling that was smooth and melted without affecting the flavor and texture.

Experimental Example 8 Preparation of imitation cheese (cheese content 30%) Using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Example 2, commercial products 1 to 5), cheese content 30% according to the formulation shown in Table 15 Imitation cheese was prepared. Specifically, palm oil and cheese powder were added to water, heated to 85 ° C., and skim milk powder, heat-denatured whey protein and trisodium citrate were added and dissolved while stirring. Next, after adding and dissolving dextrin, xanthan gum, gadhi gum, etherified starch, and sodium chloride, a pigment and a fragrance were added. The total amount was adjusted to 100% with water, filled in a container, sterilized by boiling at 85 ° C. for 30 minutes, and cooled to prepare imitation cheese (cheese-like food, cheese content 30%). On the other hand, for comparison, a cheese-like food was prepared in the same manner using the same amount of glucose instead of dextrin.

Note 7) Use of hydroxypropyl etherified starch “Yuri” manufactured by Matsutani Chemical Co., Ltd. Note 8) Use cheese oil E-10 *

  About the obtained imitation cheese (cheese content 30%), (1) rich feeling (weak 1 → 10 strong), (2) appearance, (3) texture, (4) flavor, and (5) comprehensive evaluation (bad 1 → 10 good) was evaluated. The results are shown in Table 16.

  As a comparison, imitation cheese (cheese-like food) prepared using glucose and heat-denatured whey protein in combination with dextrin instead of dextrin has a low cheese content of 30%. Further, the prepared imitation cheese became liquid, and the target solid imitation cheese could not be prepared. Similarly, even when heat-denatured whey protein and dextrin were used in combination, when a dextrin having a blue value of less than 0.4 or greater than 1.2 was used, the cheese-specific cloudiness was reduced. The imitation cheese was liquid and pasty, and the target solid imitation cheese itself could not be prepared. Furthermore, even when imitation cheese is prepared in a solid form, the texture of the imitation cheese itself is rough and it becomes sticky, etc. When conventional dextrin is used in combination with heat-denatured whey protein, cheese-specific cloudiness When trying to reproduce the shape retention, the texture and flavor deteriorated. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, although the cheese content is as low as 30%, the flavor and texture are excellent, and the appearance is very similar to smooth and crisp cheese. The imitation cheese could be prepared. Furthermore, although the prepared imitation cheese had a cheese content of 30% and a low content, the cheese-like richness and fatness were imparted and had a richness comparable to ordinary cheese.

Experimental Example 9 Preparation of Imitation Cream Cheese (Unused Cheese) Using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Examples 1 and 3 and commercial products 1 to 5), cheese was not used according to the formulation shown in Table 17. The imitation cheese for use was prepared. Specifically, dextrin, xanthan gum and gadhi gum were added to and mixed with skim milk powder, heat-denatured whey protein and whey protein dissolved in water at 40 ° C. Then, after adding salt and mixing, palm oil and a fragrance | flavor were added, stirring at 40 degreeC. Furthermore, after mixing lactic acid previously dissolved in water, the mixture was heated to 90 ° C., filled, degassed and molded to prepare imitation cream cheese (cheese-like food, no cheese used). On the other hand, for comparison, a cheese-like food was prepared in the same manner using the same amount of glucose instead of dextrin.

  About the obtained imitation cheese (without cheese), (1) rich feeling (weak 1 → 10 strong), (2) appearance, (3) texture, (4) flavor, and (5) comprehensive evaluation (bad 1 → 10 good). The results are shown in Table 18.

  For comparison, imitation cream cheese (cheese-like food) prepared by using glucose and heat-denatured whey protein in combination instead of dextrin has no cheese, so it has a low white turbidity, which is a cheese-specific appearance. The prepared imitation cheese was liquefied, and the intended spread-like imitation cream cheese could not be prepared. Similarly, even when heat-denatured whey protein and dextrin were used in combination, when a dextrin having a blue value of less than 0.4 or greater than 1.2 was used, the cheese-specific cloudiness was reduced. The imitation cream cheese became liquid and the intended spread-like imitation cream cheese itself could not be prepared. Furthermore, even in the case of imitation cream cheese prepared in a spread form, when the conventional dextrin is used in combination with heat-denatured whey protein, such as the texture of the imitation cream cheese itself being rough or sticky, When trying to reproduce the cloudiness and spread characteristics, the texture and flavor deteriorated. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, it is excellent in flavor and texture, despite having no cheese, smooth and spreadable cream cheese and texture and appearance are extremely A similar imitation cream cheese full of richness could be prepared.

Experimental Example 10 Preparation of Cheese Dessert Cheese dessert was prepared according to the formulation shown in Table 19 using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Example 2 and commercial products 1 to 5). Specifically, a mixture of dextrin, sugar, gelling agent and glycerin fatty acid ester was added while stirring water, cream cheese, heat-denatured whey protein and vegetable oil were added, and the mixture was heated and dissolved at 40 ° C. for 10 minutes. Next, citric acid is added, and after heating at 90 ° C. for 10 minutes, fragrance is added, the whole amount is adjusted to 100% with water, homogenized with a homogenizer (150 kgf / cm ² ), filled into a container, and cooled. A cheese dessert was prepared.

Note 9) Gel-up * PI-2068 * used (Locust bean gum, pectin, agar, sodium metaphosphate-containing preparation)

  About the obtained cheese dessert, (1) rich feeling (weak 1-> 10 strong), (2) food texture, (3) flavor, and (4) comprehensive evaluation (bad 1-> 10 good) were evaluated. The results are shown in Table 20.

  From Table 20, when heat-denatured whey protein was used alone without being used in combination with dextrin, it became a cheese dessert with a watery texture and could not give a rich feeling. Similarly, even when heat-denatured whey protein and dextrin are used in combination, when dextrin having a blue value of less than 0.4 or greater than 1.2 is used, the starch odor peculiar to dextrin strongly affects the taste. In addition to being rough and sticky, it was not possible to give a sufficient rich feeling. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, it is possible to prepare a cheese dessert that has a smooth texture and good flavor, but has a sufficient richness and body feeling. It was.

Experimental Example 11 Preparation of Whipped Cream Whipped cream was prepared according to the formulation shown in Table 21 using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Example 1 and commercial products 1 to 5). Specifically, a mixture of skim milk powder, heat-denatured whey protein, sugar, glycine, an emulsion stabilizer and dextrin was added while stirring water, and the mixture was heated to 80 ° C. and dissolved by stirring for 10 minutes. Next, coconut oil was slowly added, reheated to 80 ° C., stirred for 5 minutes, adjusted to 100% with water, homogenized with a homogenizer (150 kgf / cm ² ), and pasteurized to 93 ° C. . After aging overnight and whipping until it stiffened in a refrigerated state, it was filled into a squeezed bag, frozen, naturally thawed (room temperature 1 hour), and then whipped cream was squeezed out from the squeezed bag to evaluate the state.

Note 10) Homogen * No. 2699 * use (polyglycerin fatty acid ester (iodine value 30), sucrose fatty acid ester, microcrystalline cellulose and lecithin-containing preparation)

  About the prepared whipped cream, (1) rich feeling (weak 1 → 10 strong), (2) texture, (3) flavor, (4) water separation suppression during freezing and thawing (more 1 → 10 less) and (5 ) Overall evaluation (bad 1 → 10 good) was evaluated. The results are shown in Table 22.

  From Table 22, when heat-denatured whey protein is used alone without being used in combination with dextrin, the flavor is good, but the whipped cream cannot give a rich feeling and has a watery texture. It became. Similarly, even when heat-denatured whey protein and dextrin are used in combination, when dextrin having a blue value of less than 0.4 or greater than 1.2 is used, the starch odor peculiar to dextrin strongly affects the taste. In addition to being rough and sticky, it was not possible to give a sufficient rich feeling. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, a high-quality whipped cream having a sufficient richness and body feeling while having a smooth texture and good flavor is prepared. I was able to. Furthermore, the whipped cream prepared by using the heat-denatured whey protein and the dextrin of the present invention in combination can remarkably prevent the whipped cream from being separated even when it is once thawed, and thus it is a frozen state distribution process. Even in the case of having whipped cream, it has become possible to provide a whipped cream full of luxury.

Experimental Example 12 Preparation of Yogurt Yogurt was prepared according to the formulation shown in Table 23 using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Example 1 and commercial products 1 to 5). Specifically, after adding milk, skim milk powder, sugar, LM pectin and heat-denatured whey protein to water and heating and dissolving at 70 ° C. for 10 minutes, a fragrance was added, and the total amount was adjusted to 100% with water. . Next, homogenization was performed (14700 kPa = 150 kgf / cm ² ), and heat sterilization was performed at a temperature of 95 ° C. The sterilized solution was cooled to 40 ° C., a starter was added to 3% of the total amount, filled in a container, and fermented in a constant temperature room at 40 ° C. until the pH reached 4.5. Yogurt was prepared by mixing and filling a pre-dissolved, dextrin-dissolved yogurt after fermentation.

  The prepared yogurt was evaluated for (1) rich feeling, fat feeling (weak 1 → 10 strong), (2) texture, (3) flavor, and (4) overall evaluation (bad 1 → 10 good). The results are shown in Table 24.

  From Table 24, when heat-denatured whey protein was used alone without being used in combination with dextrin, the taste was good, but it became a watery yogurt with no richness and a feeling of richness and fat. . Similarly, even when heat-denatured whey protein and dextrin are used in combination, when dextrin having a blue value of less than 0.4 or greater than 1.2 is used, the starch odor peculiar to dextrin strongly affects the taste. In addition to being rough and sticky, the mouth melted poorly, and it was not possible to give a sufficient rich feeling. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, it was possible to prepare a high-class yogurt with a rich texture and fat feeling while having a smooth texture and good flavor. . Furthermore, the yogurt prepared by using the heat-denatured whey protein and the dextrin of the present invention in combination was remarkably prevented from water separation and was a very excellent yogurt. As described above, the combined use of the heat-denatured whey protein and the dextrin of the present invention can impart a smooth texture, a sufficient richness, and a fat feeling to the yogurt without affecting the flavor of the yogurt itself. Thus, it has become possible to prepare a low-fat yogurt imparted with a sufficient rich feeling even when the fat content is reduced.

Experimental Example 13 Preparation of Flour Paste Flour paste was prepared according to the formulation shown in Table 25 using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Examples 2 and 3 and commercial products 1 to 5). Specifically, while stirring a mixture of water, palm oil, and sweetened frozen egg yolk, add a mixture of sugar, heat-denatured whey protein, dextrin, skim milk powder, processed starch, soft flour, gelling agent, whey protein and glycine Then, homogenization was performed with a high-speed stirrer (8000 rpm, 5 minutes). Subsequently, after dissolving by heating and stirring at 90 ° C. for 10 minutes, a pigment and a fragrance were added, and the whole amount was adjusted to 100% with water, filled into a container, and cooled to prepare a flour paste. On the other hand, as a comparative example, in addition to using heat-denatured whey protein alone without using dextrin, using heat-denatured whey protein alone, adding 3 parts of palm oil when adding sugared frozen egg yolk to water Comparative examples were prepared.

Note 11) Uses “Farinex VA-70C” manufactured by Matsutani Chemical Co., Ltd. Note 12) Gel-up * PI * use (locust bean gum and carrageenan-containing preparation)
Note 13) Gel-up * K-S * used (gellan gum-containing preparation)
Note 14) Use Mirpro * L-1 *

  About the obtained flower paste, (1) feeling of fat / thickness (weak 1 → 10 strong), (2) texture, (3) appearance, (4) flavor and (5) comprehensive evaluation (bad 1 → 10 good) ) Was evaluated. The results are shown in Table 26.

  From Table 26, when heat-denatured whey protein was used alone without being used in combination with dextrin, a flour paste without water separation could be prepared, but the prepared one had a low solid feeling peculiar to flour paste, The texture was also crunchy. Even when the palm oil was increased in amount, the texture did not increase. However, the increase in the amount of palm oil caused the texture of the flour paste to become rough, and water separation was also observed. Similarly, even when heat-denatured whey protein and dextrin are used in combination, when dextrin having a blue value of less than 0.4 or greater than 1.2 is used, the starch odor peculiar to dextrin strongly affects the taste. In addition to causing a feeling of glue, water separation was observed, and sufficient thickness and fat feeling could not be imparted. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, it is possible to prepare a flour paste full of luxury with a sufficient richness and fat feeling while having a smooth mouth melt and good flavor. I was able to. The flour paste had a rich feeling and fat feeling more than the flour paste with increased palm oil, but the texture was smooth, and the prepared flour paste had no water separation. In particular, flour paste is used as a filling for bread and confectionery, and moisture transfer to bread and confectionery significantly lowers the value of the product, but as described above, palm oil or the like is used for the purpose of imparting a rich feeling or fat feeling. When the amount of oil is increased, water separation tends to occur. However, by using the heat-denatured whey protein and the dextrin of the present invention in combination, it is possible to provide a high-quality and rich flour paste without water separation, and its usefulness as a bread or confectionery filling is extremely high.

Experimental Example 14 Preparation of mayonnaise-like seasoning (non-oil mayonnaise) Using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Example 1, commercially available products 1 to 5), non-oil mayonnaise was prepared according to the formulation shown in Table 27 did. Specifically, while stirring water, a mixture of dextrin, heat-denatured whey protein, sugar, sucralose, xanthan gum and gati gum was added, heated to 80 ° C., and dissolved with stirring for 10 minutes. Subsequently, apple vinegar, brewed sake, lemon juice, salt, L-glutamate sodium, and carotene pigment were added. The total amount was adjusted to 100% with water, filled into a container, and then cooled to prepare a non-oil mayonnaise.

  About the obtained non-oil mayonnaise, (1) rich feeling (weak 1 → 10 strong), (2) appearance, (3) texture, (4) flavor and (5) comprehensive evaluation (bad 1 → 10 good) did. The results are shown in Table 28.

  From Table 28, when preparing non-oil mayonnaise using heat-denatured whey protein alone without using in combination with dextrin, it is liquid because no viscosity is imparted, and the appearance becomes transparent, giving it a mayonnaise-like appearance. I couldn't even reproduce it. Similarly, even when heat-denatured whey protein and dextrin are used in combination, when a dextrin having a blue value of less than 0.4 or greater than 1.2 is used, aggregation and separation of components occur, and the texture becomes rough. The target texture could not be imparted, such as being sticky and having poor mouth melting. Furthermore, in the same manner as when heat-denatured whey protein is used alone without using dextrin, it may not give mayonnaise-specific viscosity, and the appearance becomes transparent and mayonnaise-like appearance can be reproduced. There wasn't. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, it is possible to give a mayonnaise-specific cloudiness without aggregating and separating the components, and the dextrin-specific starch odor may affect the flavor. No oil mayonnaise with a smooth texture and sufficient mayonnaise-specific richness and fatness. Such a non-oil mayonnaise is a very excellent non-oil mayonnaise, which is similar to ordinary mayonnaise in application feeling and shape retention when squeezed and applied to foods to be seasoned.

Experimental Example 15 Preparation of Non-oil Dressing Non-oil dressing was prepared according to the formulation shown in Table 29 using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Example 2, commercially available products 1 to 5). Specifically, while stirring water, a mixture of dextrin, heat-denatured whey protein, sugar, sucralose, fermented cellulose and xanthan gum was added and dissolved by stirring for 10 minutes. Next, brewed vinegar, sodium chloride, sodium L-glutamate and flavor were added, heated to 90 ° C., filled in a hot pack, and cooled to prepare a non-oil dressing.

Note 15) Sun artist * PX * used

  About the obtained non-oil dressing, (1) rich feeling (weak 1 → 10 strong), (2) appearance, (3) texture, (4) flavor, and (5) comprehensive evaluation (bad 1 → 10 good) did. The results are shown in Table 30.

  From Table 30, when a non-oil dressing is prepared using a heat-denatured whey protein alone without using it in combination with dextrin, the appearance becomes translucent, and it is not possible to impart a cloudiness specific to an emulsifying dressing, and further adherence. It was low in ability and could not be suitable as a dressing. Similarly, when heat-denatured whey protein and dextrin are used in combination, the appearance is translucent or slightly brownish when dextrin having a blue value of less than 0.4 or greater than 1.2 is used. It is not possible to prepare a non-oil dressing that has a cloudiness, for example, a white turbidity peculiar to an emulsifying dressing such as a French dressing. The intended non-oil dressing could not be prepared. Further, as in the case where no dextrin is added, since no viscosity is imparted, the adhesiveness is low and it is not suitable for dressing. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, it is possible to prepare a non-oil dressing with a cloudiness and luster peculiar to emulsified dressings, and the texture is also smooth and suitable for adhesion. It was a texture.

Experimental Example 16 Preparation of Low-Fat Mayonnaise (Half Mayonnaise) Low-fat mayonnaise (mayonnaise) according to the formulation shown in Table 31 using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Example 1, commercial products 1 to 5) Like seasonings). Specifically, a mixture of dextrin, heat-denatured whey protein, sugar and xanthan gum was added while stirring water, and the mixture was dissolved by stirring at 80 ° C. for 10 minutes. Then brewed vinegar, salt, and sodium L-glutamate were added. The total amount was adjusted to 100% with water, filled into a container, and then cooled to prepare a low-fat mayonnaise.

  The obtained low-fat mayonnaise was evaluated for (1) richness (weak 1 → 10 strong), (2) texture, (3) flavor, and (4) overall evaluation (bad 1 → 10 good). The results are shown in Table 32.

  From Table 32, when a low-fat mayonnaise was prepared using a heat-denatured whey protein alone without being used in combination with dextrin, it became liquid because no viscosity was imparted and did not have a mayonnaise-like texture or appearance. Similarly, even when heat-denatured whey protein and dextrin are used in combination, if a dextrin having a blue value of less than 0.4 or greater than 1.2 is used, a sufficient feeling of richness and fat can be imparted. In addition, it was impossible to prepare the desired half mayonnaise, such as the fact that it could not be roughened, the mouthfeel was poorly melted, and the viscosity was low and it did not become mayonnaise-like. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, the starchy odor peculiar to dextrin does not affect the flavor, and the low fat with sufficient richness comparable to low-fat mayonnaise Mayonnaise could be prepared. In addition, the prepared low-fat mayonnaise has a cloudiness and gloss peculiar to mayonnaise, and when the low-fat mayonnaise is squeezed into foods to be seasoned, it also has an appropriate adhesion characteristic of mayonnaise. It was a very good low fat mayonnaise.

Experimental Example 17 Preparation of Milk Component-Containing Beverage (Cocoa Beverage) Cocoa beverage using heat-denatured whey protein and various dextrins shown in Table 2 (Preparation Examples 1 and 3 and commercial products 1 to 5) according to the formulation shown in Table 33 Was prepared. Specifically, sugar, dextrin, and an emulsion stabilizer were added to water, heated and dissolved at 80 ° C. for 10 minutes, and then milk, heat-denatured whey protein, and cocoa powder were added and reheated to 70 ° C. Next, a fragrance was added, and the total amount was adjusted to 100% with water, followed by homogenization with a homogenizer (150 kgf / cm ² ) and retort sterilization (125 ° C., 30 minutes) to prepare a cocoa beverage.

Note 15) Homogene * No. 1158 * used (microcrystalline cellulose, gellan gum, xanthan gum, sucrose fatty acid ester-containing preparation)

  The obtained milk component-containing beverage (cocoa beverage) was evaluated for (1) richness, richness (weak 1 → 10 strong), (2) flavor, and (3) overall evaluation (bad 1 → 10 good). The results are shown in Table 34.

  From Table 34, when heat-denatured whey protein is used alone without being used in combination with dextrin, the flavor is good, but the cocoa beverage cannot be given richness or richness, and heat-denatured whey. Even when a protein and dextrin are used in combination, if a dextrin having a blue value of less than 0.4 or greater than 1.2 is used, it will not only give a rich feeling and richness, but also has a strong starch odor characteristic of dextrin. Had been affected. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, it was possible to prepare a high-quality cocoa beverage with sufficient richness and richness without affecting the beverage flavor. . Further, the obtained cocoa beverage was excellent in drinking comfort and was a cocoa beverage having a smooth feeling while having a rich feeling.

Experimental Example 18 Preparation of Milk Component-Containing Beverage (Milk Coffee) Milk coffee was prepared according to the formulation shown in Table 35 below. Specifically, to the coarsely ground beans with an L value of 23, add boiling water 5 times the amount of beans that had been chilled beforehand, stir and soak for 40 minutes, filter with mesh and filter paper, and extract the resulting extract. Cooled to room temperature (coffee extract). On the other hand, sugar was added while stirring ion-exchanged water, and stirred and dissolved at 70 ° C. for 10 minutes to prepare a 50% (w / w) sugar aqueous solution. Further, ion-exchanged water is separately heated to 75 ° C., and the emulsion stabilizer, microcrystalline cellulose, dextrin and heat-denatured whey protein are added little by little while stirring in the ion-exchanged water, and after stirring and dissolving at 75 ° C. for 10 minutes. And cooled to room temperature (dextrin-containing solution). The above dextrin-containing solution, baking soda solution, milk, and coffee extract were added to and mixed in advance with an aqueous sugar solution, and the total amount was adjusted to 100% with ion-exchanged water. The solution was heated to 70 ° C. and homogenized at a pressure of 9.8 × 10 6 Pa / 4.9 × 10 6 Pa (100/50 kgf / cm ² ). Next, the container was filled at 75 ° C. and sterilized by retort at 123 ° C. for 20 minutes to prepare milk coffee.

Note 16) Homogen * No. 1379 * (Sodium casein, sucrose fatty acid ester, glycerin fatty acid ester, carrageenan-containing preparation)

  About the obtained milk component-containing beverage (cocoa beverage), (1) richness, richness (weak 1 → 10 strong), (2) flavor / drink, and (3) comprehensive evaluation (bad 1 → 10 good) evaluated. The results are shown in Table 36.

  From Table 36, when heat-denatured whey protein was used alone without being used in combination with dextrin, the flavor was good, but almost no richness could be imparted to milk coffee. Similarly, even when heat-denatured whey protein and dextrin are used in combination, when a dextrin having a blue value of less than 0.4 or greater than 1.2 is used, not only can a rich feeling and richness be sufficiently imparted, The starch odor peculiar to dextrin has a strong influence on the flavor, and the product value is remarkably lowered, such as a rough mouthfeel. On the other hand, by using the heat-denatured whey protein and dextrin of the present invention in combination, it is possible to prepare a high-quality milk coffee with a sufficient richness and richness without affecting the taste of the milk coffee itself. I was able to.

  By taking the configuration according to the present invention, it is possible to provide a high-class food with a good taste and a rich texture and richness peculiar to fat such as adipose tissue and milk fat without affecting the flavor of the food itself. In addition, even when the fat content is reduced, it is possible to provide a low-calorie, low-fat food that has an appearance comparable to that of a normal food and is sufficiently imparted with a sense of fat and richness.

Claims (2)

Processed food comprising heat-denatured whey protein and dextrin having the following property (a):
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured with a spectrophotometer under the 25 ° C. condition, and this is regarded as the blue value. A method for improving the texture of processed foods, comprising adding heat-denatured whey protein and dextrin having the following property (a):
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured with a spectrophotometer under the 25 ° C. condition, and this is regarded as the blue value.