JP2011024479A - Powder composition for making ginger pudding - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a powder composition for easily making ginger pudding which is excellent in both texture and flavor by being mixed with cow milk and heated in a microwave oven. <P>SOLUTION: The powder composition for making the ginger pudding contains ingredients as follows: (1) milk protein: 31.2-62.4 wt.%, (2) wheat protein: 7.8-15.6 wt.%, (3) calcium lactate: 1.56-5.46 wt.%, (4) ginger powder: 1.56-3.9 wt.%, (5) ι-carrageenan: 0.78-2.34 wt.%, and (6) lactic acid bacterium: 0.39-1.56 wt.%. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a powder composition for producing ginger pudding, and more specifically to a powder composition for producing ginger pudding having a good texture and flavor by mixing with milk and heating in a microwave oven. . In addition, the ginger pudding in this specification says the pudding-like food (dessert) obtained by coagulating the protein of milk with the protease contained in ginger.

  Conventionally, in Hong Kong and the southern regions of China, foods that have been coagulated in tofu or pudding by mixing ginger juice with warm buffalo milk are generally eaten. This is a food product obtained by coagulating a protein contained in buffalo milk with a protease contained in ginger juice. Such ginger pudding is eaten not only as a cold dessert but also as a hot dessert that warms the body. It is known that ginger has various effects (warming the body, measures against coldness), and it is desirable that it can be eaten in a pudding form because it is easy to ingest regardless of age.

  Ginger pudding can be made at home by combining milk with high protein content and ginger juice with high protease activity, but it takes time to solidify the ginger juice as well as troublesome work. Takes a relatively long time. In addition, it is difficult to adjust the time for heating the milk in a pan or the like, and it is difficult to solidify if the delicate heating timing is missed. Furthermore, when the amount of ginger juice is small, coagulation becomes insufficient, while on the other hand, when the amount of ginger juice is large, it is difficult to determine the optimum amount of ginger soup at home because it is difficult to eat.

  In view of the above problems, in order to easily produce ginger pudding at home, a method of mixing the powder composition with milk and heating it with a microwave oven is simple, but such a powder composition has not yet been developed. It has not been. In particular, if it is the method of heating with a microwave oven using a powder composition, since anyone can manufacture ginger pudding easily at home, development of such a powder composition is desired.

  As a patent document, there is no report on a food obtained by coagulating milk protein with a protease contained in ginger. Patent documents related to the present application in terms of coagulating milk or dairy products include, for example, Patent Documents 1 to 3 below.

  Patent Document 1 discloses that “a soybean soaked in water is ground using water and milk to prepare a mixture of the soybean component, water, and milk, the soybean component, and water. And a step of heating a mixed solution with milk, a step of separating the soybean component, water, and milk into soy milk and okara by filtering the mixed solution of the soybean component, water, and milk, and the milk. And a step of adding a coagulant to the contained soymilk, and a method for producing tofu containing milk. "

  Patent Document 2 states that “after milk is cleaned, whey protein is added thereto, and further, as a tissue improving agent, powder corn starch, emulsifiers HLB 2 to 5 and those of 14 or more, and a polymerized phosphate tetrapolyline. A method for producing a candy-like or tofu-like food characterized in that an appropriate amount of acid or hexametaphosphoric acid is added, homogenized, and completely dissolved, filled and sealed in a forming box, and then heat-sterilized and solidified. Yes.

  Patent Document 3 states that “a method for producing a tofu-like food product obtained by mixing salt in a processed whey protein processed product and then heating, wherein the processed whey protein processed product is obtained from milk to fat. A manufacturing method that is obtained by substantially removing low molecular weight compounds from whey excluding minutes and casein, and then adjusting the pH of the liquid to 4 or less or 6 or more, followed by heat treatment. " Are listed.

  Patent Documents 1 to 3 describe that milk or dairy products are coagulated to obtain a tofu-like or koji-like food, but it is described anywhere that a protease contained in ginger is used as a coagulation means. It has not been.

Japanese Patent Laying-Open No. 2005-58088 JP 2006-345847 A Japanese Patent No. 2840176

  An object of the present invention is to provide a powder composition for easily producing ginger pudding having a good texture and flavor by mixing with milk and heating in a microwave oven.

  As a result of intensive studies to achieve the above object, the present inventors have found that a powder composition having a specific composition can achieve the above object, and have completed the present invention.

That is, this invention relates to the following powder composition for ginger pudding manufacture.
1. A powder composition for ginger pudding production comprising the following components:
(1) Milk protein: 31.2-62.4% by weight,
(2) Wheat protein: 7.8 to 15.6% by weight,
(3) Calcium lactate: 1.56 to 5.46% by weight
(4) Ginger powder: 1.56-3.9% by weight
(5) ι carrageenan: 0.78 to 2.34% by weight,
(6) Lactic acid bacteria: 0.39 to 1.56% by weight.
2. Furthermore, the powder composition for ginger pudding manufacture of the said claim | item 1 containing the following component:
(7) Granulated sugar: 15.59 to 31.18% by weight,
(8) Custard flavor: 0.39 to 1.56% by weight.
3. Item 3. The powder composition for ginger pudding production according to Item 1 or 2, for producing ginger pudding by mixing with milk and heating in a microwave oven.
4). 4. A method for producing ginger pudding, comprising mixing the powder composition for producing ginger pudding according to any one of items 1 to 3 with milk and heating the mixture in a microwave oven.
5. The manufacturing method of said claim | item 4 which mixes 15-19 weight part of powder compositions for ginger pudding manufacture with respect to 100 weight part of milk.

Hereinafter, the present invention will be described in detail.

The powder composition for producing ginger pudding of the present invention is characterized by containing the following components:
(1) Milk protein: 31.2-62.4% by weight,
(2) Wheat protein: 7.8 to 15.6% by weight,
(3) Calcium lactate: 1.56 to 5.46% by weight
(4) Ginger powder: 1.56-3.9% by weight
(5) ι carrageenan: 0.78 to 2.34% by weight,
(6) Lactic acid bacteria: 0.39 to 1.56% by weight.

  The powder composition for producing ginger pudding of the present invention having the above characteristics is prepared with a ginger having a good texture and flavor by anyone at home by mixing with a predetermined amount of milk and then heating for a predetermined time in a microwave oven. Pudding can be produced in a short time. Since it is a powder composition, it does not require the trouble of rubbing the ginger, and since it is heating by a microwave oven, it has the advantages that it is easier to adjust the heating conditions in a shorter time than when heating in a pan.

  Hereinafter, each component will be described.

  It does not limit as milk protein, The well-known milk protein powder for foodstuff manufacture can be used. Milk protein is blended for the purpose of protein strengthening (coagulation promotion) of milk (especially unadjusted milk). The content ratio of milk protein is 31.2 to 62.4% by weight in the powder composition, but 50 to 55% by weight is preferable. If the content of milk protein is low, it is difficult to coagulate, and if it is high, the texture tends to be powdery.

  It is not limited as wheat protein, The well-known wheat protein powder for foodstuff manufacture can be used. Wheat protein is also blended for the purpose of protein enhancement (coagulation promotion) of milk (especially unadjusted milk). The content of wheat protein is 7.8 to 15.6% by weight in the powder composition, preferably 10 to 12% by weight. If there is little content of wheat protein, whey (water separation) will increase, and if it is large, the texture tends to become powdery and rough.

  In this invention, the said milk protein and wheat protein are used together as protein. By using these proteins in combination at a predetermined ratio, the protein content can be increased while preventing roughness.

  It does not limit as calcium lactate, The well-known calcium lactate for foodstuff manufacture can be used. Calcium lactate is decomposed into lactic acid and calcium when mixed with milk, and lactic acid contributes to pH adjustment of the mixture, and calcium has an action of cross-linking proteins during the coagulation of milk.

  The content ratio of calcium lactate is 1.56 to 5.46% by weight in the powder composition, but 3 to 4% by weight is preferable. If the content of calcium lactate is low, it is difficult to coagulate, and if it is high, the taste tends to be bitter.

  The ginger powder is not limited, and a powder obtained by drying ginger juice obtained by rubbing ginger can be used. Among these, ginger powder obtained by sterilizing and freeze-drying ginger juice at a temperature of 50 ° C. or less is particularly preferable in that a large amount of protease (gingibane) activity is retained. This is because high temperature hot air drying may inactivate proteases that decompose and aggregate milk proteins. In addition, the ginger preferably contains a lot of pungent components gingerol and gingerol together with protease. These have the effect of warming the body and are particularly effective when eating ginger pudding as a hot dessert.

  The content ratio of ginger powder is 1.56 to 3.9% by weight in the powder composition, but preferably 2 to 3.5% by weight. If the content of ginger powder is small, it is difficult to solidify, and if it is large, the taste is ginger and difficult to eat.

  ι carrageenan is not limited, and known ι carrageenan for food production can be used. ι carrageenan has the effect of suppressing the generation of whey (water separation) from ginger pudding by reacting with calcium. The content ratio of ι carrageenan is 0.78 to 2.34% by weight in the powder composition, but preferably 1.5 to 1.8% by weight. If the content of ι carrageenan is small, it is difficult to coagulate, and if it is large, the taste tends to decrease.

  It does not limit as lactic acid bacteria, The well-known lactic acid bacteria for foodstuff manufacture can be used. Lactic acid bacteria have the effect of accelerating coagulation by fermentative decomposition of lactose contained in milk into lactic acid. The content ratio of lactic acid bacteria is 0.39% to 1.56% by weight in the powder composition, but is preferably 0.5 to 0.6% by weight. When the content of lactic acid bacteria is small, the texture is rough, and when it is large, whey (water separation) tends to increase.

  In addition to the above components, granulated sugar, custard flavor, rice starch and the like can be added to the powder composition of the present invention in order to improve the taste. The content ratio of granulated sugar is preferably 15.59 to 31.18% by weight in the powder composition from the viewpoint of taste. Moreover, as a content rate of a custard flavor, 0.39 to 1.56 weight% is preferable in a powder composition from the point of taste. Rice starch can be added to improve the smoothness of texture. The content ratio of rice starch is preferably 10 to 12% by weight in the powder composition. In addition, you may mix | blend further additives (fragrance | flavor etc.) in the range which does not affect the effect of this invention as needed.

  In the present invention, ginger pudding can be easily obtained by mixing the above powder composition with milk and heating in a microwave oven. The milk is not limited, and commercially available unadjusted milk can be used. When concentrated milk containing a large amount of milk protein is used, a ginger pudding that is easier to coagulate and has a richness can be obtained. It is preferable to stir well when mixing the powder composition and milk. The pH during milk mixing is preferably about 5.8 to 6.2.

  In this invention, it is preferable to add 10-20 weight part of the said powder composition with respect to 100 weight part of milk, and it is more preferable to add 15-19 weight part. The milk during mixing may be refrigerated or at room temperature. After the mixing, the mixture is gelled by heating in a microwave oven. Although the heating time of a microwave oven is not limited, For example, if it is about 70 cc of milk, what is necessary is just to heat about 1 minute-1 minute 30 seconds with a 500 W microwave oven. In the case of a microwave oven of 600 W, heating may be performed for about 50 seconds to 1 minute and 10 seconds. Moreover, what is necessary is just to heat about 40 second-1 minute if it is a 700W microwave oven. In addition, although the heating time of a microwave oven should just be adjusted according to an output in general as mentioned above, it sets suitably according to the kind of milk and the shape of a heating container.

  By the heating, ginger pudding having no whey (water separation) and good texture and flavor can be produced in a short time. The obtained ginger pudding can be eaten as it is as a hot dessert that warms the body, or it can be chilled in a refrigerator and eaten as a cold dessert.

  The powder composition for producing ginger pudding of the present invention is mixed with a predetermined amount of milk, and then heated for a predetermined time in a microwave oven so that anyone can easily produce ginger pudding having a good texture and flavor for a short time at home. Can be manufactured. Since it is a powder composition, there is an advantage that it does not require the trouble of rubbing the ginger, and because it is heating by a microwave oven, it is easier to adjust the heating conditions in a shorter time than when heating in a pan.

It is a figure which shows the cup for manufacture used by the Example and the comparative example. It is a figure which shows the relationship between the difference in a composition, and a solidification characteristic.

  The present invention will be specifically described below with reference to examples and comparative examples. However, the present invention is not limited to the examples.

Example 1
The powder composition of the components shown in Table 1 below was prepared.

  Using the cup shown in FIG. 1, 12.83 g (18.33 parts by weight with respect to 100 parts by weight of milk) of the powder composition is added to 70 cc of unprepared milk taken out of the refrigerator and mixed. Heated for minutes.

  By the above heating, ginger pudding having a good texture and flavor was obtained. The ginger pudding solidified nicely in the cup and no whey was observed.

Comparative Example 1
Ginger pudding was prepared in the same manner as in Example 1 except that the weight of the ginger powder was changed to 0.1 g (content ratio: 0.80 wt%).

  The obtained ginger pudding could not be sufficiently coagulated and had a poor texture.

Comparative Example 2
Ginger pudding was prepared in the same manner as in Example 1 except that the weight of the ginger powder was 0.6 g (content ratio: 4.60% by weight).

  The obtained ginger pudding solidified, but it was ginger spicy and difficult to eat.

Comparative Example 3
Ginger pudding was prepared in the same manner as in Example 1 except that the weight of milk protein was 3 g (content ratio: 33.98 wt%).

  The obtained ginger pudding could not be sufficiently coagulated and had a poor texture.

Comparative Example 4
Ginger pudding was prepared in the same manner as in Example 1 except that the weight of milk protein was 9 g (content ratio: 60.69 wt%).

  The obtained ginger pudding had a powdery texture and poor texture.

Comparative Example 5
Ginger pudding was prepared in the same manner as in Example 1 except that the weight of calcium lactate was 0.1 g (content ratio: 0.80 wt%).

  The obtained ginger pudding could not be sufficiently coagulated and had a poor texture.

Comparative Example 6
Ginger pudding was prepared in the same manner as in Example 1 except that the weight of calcium lactate was 0.8 g (content ratio: 6.09 wt%).

  The ginger pudding obtained was bitter and difficult to eat.

Comparative Example 7
Ginger pudding was prepared in the same manner as in Example 1 except that the weight of wheat protein was 0.5 g (content ratio: 4.23 wt%).

  The ginger pudding obtained had a lot of whey (wet water) and was inferior in texture and appearance.

Comparative Example 8
Ginger pudding was prepared in the same manner as in Example 1 except that the weight of wheat protein was 3 g (content ratio: 20.94 wt%).

  The obtained ginger pudding had a powdery texture and poor texture. The texture was not pudding.

Comparative Example 9
Ginger pudding was prepared in the same manner as in Example 1 except that lactic acid bacteria were not added.

  The obtained ginger pudding had a powdery texture and poor texture. Moreover, sufficient coagulation was not obtained.

Comparative Example 10
Ginger pudding was prepared in the same manner as in Example 1 except that the weight of ι carrageenan was changed to 0.05 g (content ratio: 0.4 wt%).

  The obtained ginger pudding had a lot of whey (water separation) and was inferior in texture and appearance.

Comparative Example 11
Ginger pudding was prepared in the same manner as in Example 1 except that the weight of ι carrageenan was changed to 0.4 g (content ratio: 3.08 wt%).

  The obtained ginger pudding had a plastic texture, lacked smoothness, and was not a pudding texture.

Reference example 1
In the composition of Table 1, the coagulation characteristics were examined when the components were (a) protein only, (b) protein + ginger powder, (c) protein + lactic acid bacteria, and (d) protein + ginger powder + lactic acid bacteria. The results are shown in FIG. As is apparent from the results of FIG. 2, purine-like coagulation was most effectively obtained when protein + ginger powder + lactic acid bacteria were combined. The powder composition of the present invention is a powder composition in which the texture and taste of (d) are further improved.

Claims (5)

A powder composition for ginger pudding production comprising the following components:
(1) Milk protein: 31.2-62.4% by weight,
(2) Wheat protein: 7.8 to 15.6% by weight,
(3) Calcium lactate: 1.56 to 5.46% by weight
(4) Ginger powder: 1.56-3.9% by weight
(5) ι carrageenan: 0.78 to 2.34% by weight,
(6) Lactic acid bacteria: 0.39 to 1.56% by weight. Furthermore, the powder composition for ginger pudding manufacture of Claim 1 containing the following component:
(7) Granulated sugar: 15.59 to 31.18% by weight,
(8) Custard flavor: 0.39 to 1.56% by weight.   The powder composition for ginger pudding manufacture of Claim 1 or 2 for manufacturing ginger pudding by mixing with milk and heating with a microwave oven.   A method for producing ginger pudding, comprising mixing the powder composition for producing ginger pudding according to any one of claims 1 to 3 with milk and heating in a microwave oven.   The manufacturing method of Claim 4 which mixes 15-19 weight part of powder compositions for ginger pudding manufacture with respect to 100 weight part of milk.

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