JP2009296981A - Cellular acidic food product, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a cellular acidic food product having a uniform tissue, a smooth texture, and a good shape retaining property without acid coagulation; and to provide a method for producing the food product. <P>SOLUTION: The method for producing the cellular acidic food product includes a step of whipping a whipping raw material liquid containing a whipping cream containing milk proteins, and affording a cellular composition, a step of preparing an acidic raw material liquid containing an acidic ingredient, galactomannan, and having a blend ratio of galactomannan to xanthan gum of (30:1) to (10:1), and a step of mixing the cellular composition with the acidic raw material liquid so that the pH is 3.5-4.5 and the total content of the galactomannan and the xanthan gum is 0.2-0.6 mass%. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a bubble-containing acidic food and a method for producing the same, and is intended to obtain a bubble-containing acidic food having no acid aggregation and a uniform and smooth texture.

With the recent diversification of desserts, desserts containing bubbles with a light texture that are whipped cream for whipping containing dairy products and vegetable oils and fats have been developed.
Furthermore, it is desired to obtain a refreshing sour dessert by adding an acidic material such as fruit puree or fruit juice or an acidulant such as citric acid to the dessert containing bubbles.

However, when adding a lot of acidic ingredients such as fruit juice directly to the whipping cream and whipping, there is a problem that overrun (entrainment of air) cannot be secured sufficiently and the shape retention of the final product cannot be maintained. It was difficult to industrially produce a good product.
In addition, when the whipping cream contains milk-derived proteins and fats, acid aggregation occurs when adding an acidic raw material, and the structure of the final product is less likely to be uniform, and the flavor and texture tend to be unfavorable. .

Then, the method of dividing and manufacturing the component containing an whipping cream and an acidic raw material is proposed.
For example, Patent Document 1 discloses a method for producing a dessert by producing agar containing an acidic raw material, and mixing the pulverized product with a whipped cream.
JP 2007-166963 A

In the method of mixing an acidic raw material in agar and pulverizing the whipped cream, the whipped component has good whipping properties and is less likely to cause acid aggregation.
However, the product obtained by this method has a problem that the whole structure is not uniform and a smooth texture is not obtained. Furthermore, agar tends to have low heat resistance under acidic conditions. Therefore, the final product obtained through heat sterilization or the like by this method has a problem that water separation is likely to occur and the shape retention is lost.
That is, in the prior art, it has been difficult to obtain a product satisfying simultaneously that acid aggregation is prevented, the entire structure is uniform, and that the final product has good shape retention.
Furthermore, in order to implement this method industrially, it is necessary to install equipment for a special process for uniformly breaking agar, and it is difficult to continuously produce industrially.

  The present invention has been made in view of the above circumstances, and an object of the present invention is to obtain a bubble-containing acidic food having good shape-retaining properties having no acid aggregation and a uniform and smooth texture, and a method for producing the same.

  The bubble-containing acidic food of the present invention contains whipped cream containing milk protein, galactomannan, xanthan gum and an acidic component, and the total content of galactomannan and xanthan gum is 0.2 to 0.6% by mass. The mixing ratio of mannan and xanthan gum is 30: 1 to 10: 1, and the pH is 3.5 to 4.5.

  The method for producing a bubble-containing acidic food of the present invention comprises a step of whipping a whipping raw material liquid containing a whipping cream containing milk protein to obtain a bubble-containing composition, an acidic component, galactomannan and xanthan gum. The step of preparing an acidic raw material liquid in which the blending ratio of galactomannan and xanthan gum is 30: 1 to 10: 1, the pH is 3.5 to 4.5, and the total content of galactomannan and xanthan gum is 0.2 to It has the process of mixing a bubble containing composition and an acidic raw material liquid so that it may become 0.6 mass%.

The bubble-containing acidic food of the present invention has good shape-retaining properties with no acid aggregation and a uniform and smooth texture.
According to the production method of the present invention, the whip property of the bubble-containing composition obtained by whipping the raw material solution for whipping is maintained, and acid aggregation of the milk component due to the acidic component is suppressed, and the structure is uniform and the shape retaining property is maintained. It is possible to industrially continuously produce a bubble-containing acidic food product.

Hereinafter, the present invention will be described in detail.
The method for producing a bubble-containing acidic food of the present invention comprises a step of whipping a whipping raw material liquid containing a whipping cream containing milk protein to obtain a bubble-containing composition (hereinafter referred to as the first step), and an acidity. A step of preparing an acidic raw material liquid containing components, galactomannan and xanthan gum, and a blending ratio of galactomannan and xanthan gum of 30: 1 to 10: 1 (hereinafter referred to as second step), and a bubble-containing composition. And a step of mixing the acidic raw material liquid (hereinafter referred to as the third step).

[First step]
The whipping cream containing milk protein is a cream and / or a synthetic cream, which contains milk protein and can be whipped. Cream refers to creams derived from milk such as raw milk and cow milk, and synthetic cream refers to oils and fats other than milk fat (such as vegetable oils) emulsified using an emulsifier. The milk protein may be contained in a cream or may be provided by a milk protein raw material such as skim milk. Moreover, the cream for whipping may contain fragrance | flavor.
The content of fats and oils relative to the whole whipping cream is preferably 30 to 50% by mass, and more preferably 33 to 48% by mass. When the content of the fats and oils exceeds 50% by mass, it becomes difficult to contain air, and the fats and oils tend to aggregate and become unstable easily. On the other hand, when the content is less than 30% by mass, the shape retaining property is insufficient even when air is contained, and the whipping property tends to be difficult to maintain.
In addition, although whipping is possible only with fats and oils, in order to obtain a favorable flavor, what contains milk protein is used in this invention. Although content of the milk protein with respect to the whole cream for whipping is not specifically limited, It is preferable in it being 0.5-4.0 mass%, and it is more preferable in it being 1.0-1.8 mass%. When the milk protein content exceeds 4.0% by mass, the protein tends to agglomerate due to the nucleus. On the other hand, when the protein content is less than 0.5% by mass, the emulsion stabilization effect by milk protein (particularly casein protein) tends to be small.

In addition to the above whipping cream, a stabilizer such as starch or thickening polysaccharide that does not affect overrun may be added to the whipping raw material liquid, or egg white. And other foaming proteins may be added.
Moreover, you may add starch, saccharides, a fragrance | flavor, a coloring agent, a liqueur, etc. in order to adjust the solid content of the flavor or the raw material liquid for whipping.

The raw material liquid for whipping can be prepared through the same process as that for a normal whipping cream. Specifically, it is preferably prepared through the steps of mixing / dissolution → heating → homogenization → cooling → aging.
The obtained raw material solution for whipping is whipped by mechanically applying a shearing force with a whip mixer or a continuous whipper to obtain a bubble-containing composition.
The shape retention of the bubble-containing acidic food of the present invention largely depends on the shape retention of the bubble-containing composition produced in the first step, so that the overrun of the bubble-containing composition is 140% or more. It is preferable to whip to maintain the whipping property, the overrun is more preferably 150 to 220%, and further preferably 180 to 200%. When the overrun exceeds 220%, the bubbles tend not to be stably held during storage.
Note that overrun (entrainment of air) means subtracting [mass of whipped sample of the same volume] from [mass of non-whipped sample of constant volume], and the obtained value is [mass of whipped sample of the same volume] The value obtained by dividing is shown as a percentage.

[Second step]
In the acidic raw material liquid, galactomannan and xanthan gum are used as thickeners.
As the galactomannan, guar gum, tara gum, locust bean gum, cashmere gum and the like can be used, and two or more of these may be combined.

The blending ratio of galactomannan and xanthan gum is (galactomannan: xanthan gum) 30: 1 to 10: 1, more preferably 20: 1 to 10: 1.
If the blending ratio of galactomannan and xanthan gum is in the above range, acid aggregation is not generated even in the presence of an acidic and milk protein, a uniform structure can be obtained, and shape retention can be maintained. However, when the ratio of xanthan gum is high, acid aggregation derived from milk components tends to occur easily under acidic conditions. On the other hand, when the ratio of galactomannan is high, the shape retention is not sufficient and water separation tends to occur.

In the present invention, if the total content of galactomannan and xanthan gum in the bubble-containing acidic food as the final product is 0.2 to 0.6% by mass, the total content of galactomannan and xanthan gum in the acidic raw material liquid is particularly Although not limited, it is preferable that the total content of galactomannan and xanthan gum in the acidic raw material liquid is 0.3 to 2.0% by mass, and more preferably 0.4 to 1.5% by mass.
If the total content of galactomannan and xanthan gum in the acidic raw material liquid is in the above range, it is easy to adjust the total content of galactomannan and xanthan gum in the final product to 0.2 to 0.6% by mass.

Xanthan gum, alone, tends to produce fibrous acid aggregates when used in the presence of acidic and milk proteins.
However, it has been found that by using xanthan gum and galactomannan in advance mixed with an acidic component, acid aggregation does not occur even in the presence of an acidic and milk protein, resulting in a uniform structure. This is presumed to be because galactomannan does not cause acid aggregation with milk protein under acidic conditions, but has a function of suppressing acid aggregation of milk protein by its viscosity.
Galactomannan also tends to interact strongly with xanthan gum. Therefore, even if the addition amount of xanthan gum is small, a sufficient viscosity can be obtained and a shape retention can be imparted.

As the acidic component, fruit puree, fruit juice, fruit, vegetable, mayonnaise, dressing, coffee, fermented food, caramel, jam and the like can be used.
Moreover, in order to adjust pH, organic acids, such as a citric acid and malic acid, its sodium salt, etc. can be used.

In the present invention, the pH of the acidic raw material liquid is not particularly limited as long as the pH of the bubble-containing acidic food as the final product is 3.5 to 4.5, but the pH of the acidic raw material liquid is 3.1 to 4.1. It is preferable to adjust, and it is still more preferable to prepare to 3.7-3.9.
If the pH of the acidic raw material liquid is 3.1 or more, the degree of hydrolysis of the polysaccharide during heating is small, and the thickening effect tends to be sufficiently exhibited. On the other hand, when the pH of the acidic raw material liquid is less than 3.1, there is a tendency to cause a significant decrease in viscosity during heating. Moreover, if the pH of an acidic raw material liquid is the said range, it will be easy to adjust pH of a final product to 3.5-4.5.

In addition, starch, sugars, fragrances, coloring agents, liqueurs, and the like may be added to the acidic raw material liquid for the purpose of adjusting the flavor and the solid content of the raw material liquid.
In addition, for the purpose of securing viscosity and reinforcing shape retention, those that do not cause acid aggregation when mixed with milk protein under acidic conditions, such as gelatin, agar, mannan, tamarind seed gum, pectin, soybean polysaccharide, You may contain any 1 type, such as a starch and dextrin, or 2 or more types.

The acidic raw material liquid can be prepared by a process of mixing / dissolution → heating / cooling.
When all raw materials such as acidic components and thickeners are mixed and heated, the polysaccharides that are thickeners may be hydrolyzed by acidic components. In order to avoid this, there is a method in which the thickener and the acidic component are separately heated and cooled, and then both components are mixed.
However, galactomannan and xanthan gum used as thickeners in the present invention are more resistant to acids than agar or the like. Therefore, when manufacturing a product that will last for a long time, it is desirable to heat and cool all raw materials at once in order to ensure sterilization.

[Third step]
As described above, the bubble-containing composition obtained in the first step and the acidic raw material liquid obtained in the second step are mixed, and the total content of galactomannan and xanthan gum is 0.2 to 0.6% by mass. Yes, an aerated acid food product having a pH of 3.5 to 4.5 is obtained.

The acidic raw material liquid and the bubble-containing composition are mixed until the whole structure becomes uniform, but if mechanical shearing is strongly applied, it may be excessively whipped. If whipped excessively, the whip may break and water separation occurs, and the shape retention may be lost.
Therefore, when mixing the acidic raw material liquid and the bubble-containing composition, it is preferable not to give mechanical shearing by a whip mixer or the like, but to make the entire mixture lightly mixed with a spatula when handmade. When mixing industrially continuously, it is preferable to use a static mixer (for example, a static mixer) without a drive unit.
When the acidic raw material liquid and the bubble-containing composition are mixed with a static mixer, it is necessary to pass a flow rate according to the characteristics of the equipment. If the flow rate is too high, an excessive shear force is applied, and the structure of the final product tends to deteriorate. On the other hand, if the flow rate is too small, it tends to be difficult to obtain a uniform mixed state.
That is, when a static mixer is used at the time of mixing, it is possible to industrially continuously produce a bubble-containing acidic food having a uniform texture and a smoother texture while maintaining mold retention.

The bubble-containing composition and the acidic raw material liquid are mixed as described above to obtain the bubble-containing acidic food of the present invention. The total content of galactomannan and xanthan gum in the bubble-containing acidic food of the present invention is 0.2 to 0.6% by mass, and preferably 0.3 to 0.6% by mass.
If the total content is less than 0.2% by mass, the shape retention cannot be maintained and water separation tends to occur, and if it exceeds 0.6% by mass, the texture tends to be heavy.

Moreover, a bubble-containing composition and an acidic raw material liquid are mixed to adjust the pH of the bubble-containing acidic food of the present invention. The pH of the bubble-containing acidic food of the present invention is 3.5 to 4.5, and preferably 3.8 to 4.2.
When the pH is less than 3.5, the thickener tends to be insufficiently effective. On the other hand, when the pH exceeds 4.5, it is difficult to obtain a refreshing acidity, and since the pH around 4.6 is near the isoelectric point of the milk protein, aggregation tends to occur.

The mixing ratio of the acidic component raw material liquid and the bubble-containing composition is not particularly limited as long as the total content and pH of the galactomannan and xanthan gum in the final product are within the above predetermined range, but the inclusion of the bubble-containing composition 30-70 mass% (acid component raw material liquid 30-70 mass%) is preferable, and 40-60 mass% (acid component raw material liquid 40-60 mass%) is more preferable.
The shape retention of the final product (bubble-containing acidic food) largely depends on the shape-holding property of the bubble-containing composition obtained in the first step, and the bubble-containing composition is 30% by mass or more (acid component raw material liquid 70 If it is (mass% or less), desirable shape retention tends to be obtained. On the other hand, when the raw material liquid for the acidic component is 30% by mass or more (70% by mass or less of the bubble-containing composition), it is possible to make use of the taste of the acidic component and to obtain a desirable acidity.

[Bubble-containing acidic food]
The bubble-containing acidic food of the present invention obtained through the above steps contains a whipped cream containing milk protein, galactomannan, xanthan gum and an acidic component, and the total content of galactomannan and xanthan gum is 0.2 to It is 0.6 mass%, the blending ratio of galactomannan and xanthan gum is 30: 1 to 10: 1, and the pH is 3.5 to 4.5.
Such a bubble-containing acidic food of the present invention is obtained by the production method of the present invention in which an acidic raw material liquid containing galactomannan and xanthan gum is mixed with a bubble-containing composition comprising a cream for whipping containing milk protein. . Therefore, the acid-containing food containing air bubbles of the present invention has a good shape retention, no acid aggregation, and a uniform and smooth texture.

Hereinafter, the present invention will be specifically described by way of examples, but the present invention is not limited thereto.
In the following examples, “%” is “% by mass” and “parts” is “parts by mass” unless otherwise specified.

[Test Example 1]
(1) Purpose This test was conducted for the purpose of examining the mixing method of thickeners and the types of thickeners that can be used.

(2) Sample preparation <Test No. 0>
First, Morinaga Cake Whipped (Morinaga Milk Industry Co., Ltd., 35% fat percentage) and locust bean gum (manufactured by Saneigen FFI, locust bean gum) were used according to the composition in Table 1, and heated and dissolved in a hot water bath at 85 ° C. , Homogenized at a homogeneous pressure of 5 MPa with a Homogenizer (manufactured by Sanmaru Kikai Kogyo Co., Ltd.), cooled to 5 ° C. in a cooling bath (manufactured by Hoshizaki), and allowed to stand overnight to obtain a raw material solution for whipping.
Next, the obtained raw material solution for whipping was whipped at 5 ° C. using an MO whipper (TYPE MM50-A, manufactured by Morinaga Milk Industry Co., Ltd.) to obtain an overrun bubble-containing composition shown in Table 1. It was.
Next, xanthan gum (manufactured by Saneigen FFI, xanthan gum), mango puree (manufactured by Taiyo Kagaku, mango puree), sugar (manufactured by Hokuren, HBS beet sugar), citric acid (manufactured by Saneigen FFI), sodium citrate (saneigen FFI) Product) and water in accordance with the composition shown in Table 1, mixed and dissolved in a stainless steel container (5000 mL), heated to 90 ° C. in a hot water bath, and further cooled to 5 ° C. in a cooling bath. An acidic raw material solution having the pH shown was obtained.
As shown in Table 1, the bubble-containing composition and acidic raw material liquid obtained above were passed at a flow rate of 500 L / L through a static mixer (manufactured by Noritake, static mixer 1/2 N30-131-F) at a ratio of 1: 1. h After mixing at a temperature of 5 ° C., the sample was cooled overnight at 10 ° C. to prepare samples having pH values shown in Table 1.

<Test No. 1>
Test No. In the same manner as 0, a sample was prepared according to the formulation in Table 1.

<Test No. 2-7>
Using only Morinaga Cake Whip (Morinaga Milk Industry Co., Ltd., 35% fat percentage), heating in a hot water bath at 85 ° C, homogenizing with a homogenizer at a homogeneous pressure of 5 MPa, then 5 ° C in a cooling bath It cooled until it became, and it left still overnight and obtained the raw material liquid for whipping.
Next, the obtained raw material solution for whipping was whipped at 5 ° C. using an MO whipper to obtain an overrun bubble-containing composition shown in Table 1.
Next, test no. In the same manner as in 0, an acidic raw material solution having a pH shown in Table 1 at 5 ° C. was obtained according to the formulation in Table 1.
The bubble-containing composition and acidic raw material liquid obtained above were mixed at a ratio of 1: 1 as shown in Table 1 through a static mixer at a flow rate of 500 L / h and a temperature of 5 ° C. After cooling overnight, samples having the pH shown in Table 1 were prepared.
In addition, Test No. The thickeners used in 2 to 7 are as follows.
Low-intensity agar (manufactured by Ina Food Industry, Ultra Agar), carrageenan (manufactured by Saneigen FFI, carrageenan), guar gum (manufactured by Saneigen FFI, guar gum), tara gum (manufactured by Saneigen FFI, tara gum), locust bean gum (saneigen FFI) Manufactured, locust bean gum), cashmere gum (manufactured by San-Eigen FFI, cashmere gum).

(3) Measurement method and evaluation method <overrun>
The overrun was obtained from the following general formula (1).
(Volume after whipping−volume before whipping) / volume before whipping × 100 (%) (1)

<PH>
The pH of the acidic raw material liquid was measured using a pH meter (manufactured by HORIBA) after cooling the acidic raw material liquid prepared by mixing each raw material.
Further, the pH of the sample obtained by mixing the bubble-containing composition and the acidic raw material liquid was measured using the same pH meter (manufactured by HORIBA) after cooling overnight.

<Mixed state>
The sample immediately after being discharged from the discharge portion of the static mixer was visually observed and evaluated according to the following criteria. The results are shown in Table 2.
○: The tissue is uniformly mixed.
X: A non-uniform part remains in the structure, such as marbled.

<Cohesiveness>
The appearance of the sample immediately after being discharged from the discharge portion of the static mixer was visually observed and evaluated according to the following criteria. The results are shown in Table 2.
○: There is no aggregate, and the entire tissue is uniform.
X: A granular aggregate and a fibrous aggregate are generated.

<Water separation amount>
A 200 ml beaker was filled with 200 ml of the sample obtained by cooling overnight and left at 25 ° C. for 1 hour. The amount of water separation at this time was measured by the height (mm) of the water surface from the bottom surface with the top surface of the sample as the bottom surface. The results are shown in Table 2.
The water separation amount can be used as an index of shape retention, and if the water separation amount is 0, it can be said that the shape retention is good.

<Food texture evaluation>
The texture evaluation is based on a method using a ranking method test table (“Measuring deliciousness-Actual food sensory test”, p. 28, Hideko Furukawa, Koshobo, 1994). Ten trained flavor panelists. Tasting the sample, letting the samples rank in the order of smooth texture, find the total rank of each sample, find the absolute value of the total rank difference between each sample, and from that value from the rank method test table Significance level was determined. The results are shown in Table 3.

(4) Discussion As shown in Table 1, test No. 1 in which locust bean gum as a thickener was added to the raw material solution for whipping. For the 0 sample, the overrun of the bubble-containing composition remained at 120%. Similarly, test no. For one sample, the overrun of the bubble-containing composition remained at 140%. On the other hand, Test No. which does not contain a thickener in the raw material liquid for whipping. For the bubble-containing compositions of 2 to 7, 180% overrun was ensured.

As shown in Table 2, test no. The sample of 0 had no aggregation or water separation, but there was a large viscosity difference between the whipping raw material liquid and the acidic raw material liquid, and in the static mixer, there was a portion where the structure was not uniformly mixed at the time of discharge. . In addition, since the overrun of the raw material solution for whipping was low, it did not become a product with a sense of volume that contained air moderately.
Test No. Sample 1 had no problem in mixing state and water separation did not occur. However, since the mixing ratio of xanthan gum was high, acid aggregation occurred at the mixing stage. Some remained.
Test No. Sample No. 2 uses only low-intensity agar as a thickener, and there was no problem in the mixed state and acid aggregation did not occur. However, water separation occurred and shape retention could not be obtained.
Test No. Sample 3 used only carrageenan as a thickener and had no problem in the mixed state. However, acid agglomeration occurred during mixing, and water separation occurred after standing. It was inferior.
On the other hand, test no. Samples 4 to 7 were excellent in a mixed state and free from acid aggregation and water separation. From this, it can be said that it is preferable to use what combined galactomannan, such as guar gum, tara gum, locust bean gum, and cashmere gum, and xanthan gum as a thickener in this invention.

As shown in Table 3, with respect to the texture evaluation, the evaluation order is test no. The order was 6>5>4>7>2>3> 1, and those using galactomannan were higher in rank than the comparative examples.
On the other hand, test no. Sample No. 1 was tested No. 1 The texture was significantly inferior to 4-7. In addition, Test No. No. 5 tara gum, test no. Samples using 6 locust bean gums were significantly smoother and preferred than all the comparative examples.
Test No. The sample of 0 was clearly different from the others and was judged to be unable to be evaluated in parallel, and was excluded from the rank evaluation.

  From the above, when using a raw material solution for whipping that does not contain a thickener and an acidic raw material solution containing galactomannan and xanthan gum in a predetermined composition, an overrun of the raw material solution for whipping is obtained, and mixing of the final product It can be said that a product excellent in condition and free from acid aggregation and water separation is obtained.

[Test Example 2]
(1) Purpose This test was conducted for the purpose of examining the total content and ratio of galactomannan and xanthan gum.

(2) Sample preparation <Test No. 11-20>
Test No. Each sample was prepared according to the formulation of Table 4 in the same manner as in 2-7.
(3) Measurement method and evaluation method In the same manner as in Test Example 1, “pH” was measured for each sample obtained, and “mixed state”, “cohesiveness”, and “water separation” were evaluated. went. The results are shown in Tables 4 and 5.
In addition, “food texture evaluation” was performed on each sample obtained in the same manner as in Test Example 1. The results are shown in Tables and 7.

(4) Discussion As shown in Table 5, test no. In samples 12 to 14 and 17 to 20, neither acid aggregation nor water separation was observed.
On the other hand, Test No. with a low ratio of xanthan gum. Sample No. 11 had water separation and inferior shape retention. Moreover, test No. with a high ratio of xanthan gum. In 15 samples, acid aggregation was observed at the time of mixing, and slight water separation occurred. On the other hand, test no. In the 16 samples, the ratio of xanthan gum was high, but aggregation was not caused because the absolute amount was small. In addition, Test No. In the sample No. 16, since the total amount of galactomannan and xanthan gum was small, water separation occurred, and the shape retention was not sufficient.

The texture evaluation was made by comparing the ratio of galactomannan and xanthan gum (Test Nos. 11 to 15) and the result of changing their total content (Test Nos. 13 and 16 to 20). In order to evaluate separately, it divided into 2 times.
As shown in Table 6, the evaluation order when the ratio of galactomannan and xanthan gum was changed was the test number. The order was 13>14>12>11> 15. Test No. Samples Nos. 13 and 14 are test Nos. The evaluation was significantly better for the 11 and 15 samples.
As shown in Table 7, the evaluation order when the total content of galactomannan and xanthan gum was changed was test no. 17>13>18>19>16> 20. Test No. Sample No. 20 was tested no. The evaluation was not significantly good for the 13, 17, and 18 samples.

  From the above, when the total content of galactomannan and xanthan gum is 0.2 to 0.6% and the ratio is 30: 1 to 10: 1, there is no acid aggregation / water separation and the texture is good. It was.

[Test Example 3]
(1) Purpose This test was conducted for the purpose of examining the pH range.
(2) Sample preparation <Test No. 21-24>
Test No. Each sample was prepared according to the formulation in Table 8 in the same manner as in 2-7.
(3) Measurement method and evaluation method In the same manner as in Test Example 1, “pH” was measured for each sample obtained, and “mixed state”, “cohesiveness”, and “water separation” were evaluated. went. The results are shown in Tables 8 and 9.

(4) Discussion As shown in Table 8, the test No. with a pH of 3.3 was obtained. In the sample No. 21, water separation was observed and the test No. 21 with a pH of 4.7 In 24 samples, both acid aggregation and water separation were observed.
On the other hand, in test No. whose pH is in the range of 3.5 to 4.5. Samples 22 and 23 were excellent without acid aggregation and water separation.

[Examples 1 to 5]
First, Morinaga cake whipped or Morinaga high whipped (Morinaga Milk Industry Co., Ltd., fat percentage 45%) is used as a raw material solution for whipping, and whipped to 180% overrun at 5 ° C using MO whipper. I got a thing.
Next, the composition shown in Table 10 is mixed and dissolved using B pass (manufactured by Yasuda Finete), further heated to 90 ° C. using B pass, then cooled to 5 ° C. and acidified. A raw material liquid was obtained.
The bubble-containing composition and acidic raw material liquid obtained above were mixed at 5 ° C. through a static mixer in accordance with the formulation shown in Table 11, and then cooled at the same temperature overnight to obtain a whipped dessert containing fruit juice. Got.
In addition, the fruit juice used in Examples 1-5 is as follows.
Orange concentrated turbid juice (manufactured by Ehime Beverage, Orange Frozen Fruit Juice 55), Grape Concentrated Fruit Juice (manufactured by Fuka, Grape Concentrated Fruit Juice), Raspberry Puree (manufactured by Taiyo Kagaku, Raspberry Puree).

  The fruit juice-containing whipped dessert obtained in Examples 1 to 5 is a dessert in which the mixed state of the bubble-containing composition and the acidic raw material liquid is good, the acidity is good, the mouth melts well, and the shape retention is maintained Met.

  According to the production method for industrially producing the bubble-containing acidic food of the present invention, it is possible to ensure overrun of the bubble-containing composition, to suppress acid aggregation from milk components during production, A uniform bubble-containing acidic food with good shape retention can be obtained. According to this production method, not only an acidic whipped dessert alone but also an acidic whipped cream for topping on a fresh confectionery such as pudding or jelly can be obtained.

Claims (2)

Contains whipped cream containing milk protein, galactomannan, xanthan gum and acidic ingredients,
The total content of galactomannan and xanthan gum is 0.2 to 0.6% by mass,
The blending ratio of galactomannan and xanthan gum is 30: 1 to 10: 1,
A bubble-containing acidic food having a pH of 3.5 to 4.5. Whipping a whipping raw material liquid containing a whipping cream containing milk protein to obtain a bubble-containing composition;
A step of preparing an acidic raw material liquid containing an acidic component, galactomannan and xanthan gum, wherein the blending ratio of galactomannan and xanthan gum is 30: 1 to 10: 1;
Bubbles having a step of mixing the bubble-containing composition and the acidic raw material liquid so that the pH is 3.5 to 4.5 and the total content of galactomannan and xanthan gum is 0.2 to 0.6% by mass. Method for producing contained acidic food.