JP2011062110A - Gelling agent-containing food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a reset gelling agent-containing food even in the case of using agar as a gelling agent and a method for producing the same. <P>SOLUTION: The method for producing a gelling agent-containing food includes a gel composition forming step for using a gelling agent containing agar and at least one of galactomannan and glucomannan in the weight ratio of 1:0.5-1:30 to form a gel composition, a gel collapse step for collapsing the gel composition formed by the gel forming step and a resetting step for allowing the gel collapse product collapsed by the gel collapse step to stand so as to thicken the gel collapse product or turn it into a gel. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a gelling agent-containing food (such as yogurt) containing a gelling agent and a method for producing the same.

  Generally, yogurt includes post-fermented yogurt that is fermented after filling the container and pre-fermented yogurt that is fermented and then filled into the container (for example, Patent Document 1). In the case of post-fermented yogurt, all raw materials are sealed and sealed after filling in the container, and it is heated and fermented. Therefore, it is necessary to mix a third component such as fruit with the obtained fermented raw material (fermented milk) later. Difficult. On the other hand, in the case of pre-fermented yogurt, the fermentation raw material can be obtained before filling the container, and after that, yogurt can be easily made by mixing this with the third component.

  In the pre-fermented yogurt, for example, the fermentation raw material and the gelling agent solution are mixed and then filled into a container or the like to be gelled. When mixing the third component, after mixing the fermentation raw material, the gelling agent solution, the fruit, etc., this mixed solution is lowered to a temperature below the freezing point and stirred to disintegrate the once gelled yogurt. Since the collapsed yogurt has a certain degree of viscosity, it is filled in a container in a state where fruits and the like are uniformly dispersed. In order to obtain a gelled or thickened pre-fermented yogurt in which the third component is uniformly contained in the gel composition as the final product, the gel composition disintegrated at the time of filling has a low viscosity, so it must be reset. .

  Examples of the gelling agent for enabling resetting include gelatin (Patent Document 2). Once gelatin has gelled, even if the gel composition is disintegrated by stirring or the like, it is disintegrated and reset from a fluid state. That is, it is suitable as a gelling agent for pre-fermented yogurt that thickens or gels the disintegrated product. However, gelatin has a low gel melting point and a large change in gel strength with temperature, so the texture is not stable, the texture is sticky, the texture changes over time, and has a unique taste and smell, Has the problem of causing allergies.

  Other gelling agents for resetting, such as native gellan gum and high methoxyl pectin (Patent Document 3), silium seed gum and the like, yogurt using native gellan gum and high methoxyl pectin, As described in Patent Document 3, the texture is elastic and has a plunging texture, so it is not a fresh texture with poor mouth melting and aroma. In addition, native gellan gum has a problem of high workability and poor freezing point and viscosity. Therefore, it is desired to use other gelling agents such as agar.

  As yogurt containing agar, tromi yogurt using low-intensity agar and mannan is known (Patent Document 4). In Patent Document 4, an auxiliary raw material liquid containing low-strength agar is separately prepared in a crushed product obtained by crushing and atomizing a curd that does not contain a gelling agent. It is only described to adjust, and not to reset.

  Agar can produce a gel with a refreshing and fresh texture, has a good aroma, does not cause protein aggregation during the production of fermented milk, has little change in physical properties due to temperature, and is stable over time, Furthermore, it has the advantage of not being an allergic substance.

JP 2001-95482 A Japanese Patent Laid-Open No. 50-19961 JP 2005-13212 A JP 2009-82023 A

  However, when agar is used as a gelling agent, there is a problem that after the gel is once disintegrated, resetting does not occur and hard yogurt cannot be obtained by adding a third component such as fruit to the pre-fermented yogurt. is there.

  Then, an object of this invention is to provide the gelatinizer containing foodstuff reset using agar as a gelatinizer, and its manufacturing method.

  In order to achieve the above object, as a result of intensive research, the inventors have added at least one of galactomannan and glucomannan to agar, and even when agar is used as a gelling agent. And found that it can be reset. That is, the present invention provides a gel composition that forms a gel composition using a gelling agent containing agar and at least one of galactomannan and glucomannan in a weight ratio of 1: 0.5 to 1:30. An object formation step, a gel disintegration step that disintegrates the gel composition formed by the gel composition step, and a gel disintegration material that is disintegrated by the gel disintegration step It is a manufacturing method of the gelatinizer containing foodstuff characterized by including the resetting process which changes.

  Further, the present invention provides a gel composition containing a gelling agent containing agar and a gelling agent containing at least one of galactomannan and glucomannan in a weight ratio of 1: 0.5 to 1:30. It is a food containing a gelling agent whose disintegration is thickened or gelled by leaving

  As mentioned above, according to this invention, even if it is a case where agar is used as a gelatinizer, the gelatinizer containing foodstuff reset and its manufacturing method can be provided.

  In the method for producing a gelling agent-containing food according to the present invention, in the gel composition forming step, agar and at least one of galactomannan and glucomannan are used as the gelling agent. A commercial product etc. can be used for agar, Furthermore, the low intensity agar shown by patent 3023224,3414954 can also be used. Examples of the galactomannan include locust bean gum, tara gum, cassia gum, and guar gum. Examples of glucomannan include konjac mannan. Among galactomannans and glucomannans, locust bean gum, tara gum, konjac manman and cassia gum are preferable, and locust bean gum is more preferable.

  The weight ratio of agar to at least one of galactomannan and glucomannan is 1: 0.5 to 1:30, preferably 1: 2 to 1:20, and 1: 4 to 1:10. More preferably. When the ratio of agar is small, the resetting property may not be sufficient, which is not preferable. When the ratio of agar is large, the resetting property is similarly not sufficient, and the gel strength is too high in the gel disintegration step described later, which is not preferable because the operation becomes difficult.

  In the gel composition formation step, the gel composition is formed by adding the gelling agent to the raw material (fermented raw material) fermented as necessary. In addition to the gelling agent, water, sugar, fragrance and the like may be added. As the fermentation raw material, a known material in the case of performing pre-fermentation can be used. As a method for forming the gel composition, a known method can be adopted.

  In the manufacturing method of the gelatinizer containing foodstuff which concerns on this invention, in a gel disintegration process, it disintegrates in order to make a gel composition uniform. The method of disruption is not particularly limited, but it is preferably disrupted by stirring with a stirrer or a homogenizer. The stirring speed varies depending on the production scale and the like, but can be set to, for example, 50 rpm to 15000 rpm with a propeller type stirrer or a homogenizer. The temperature at which the gel composition is disintegrated is preferably not higher than the freezing point temperature of the gel composition, and more preferably 4 to 30 ° C. By disintegrating below the freezing point of the gel composition, the gel disintegrated material becomes a viscous material with adequate fluidity, and the container is not heat resistant, and it is necessary to fill the container at a low temperature or is unstable to heat. This is effective when mixing various ingredients.

In the method for producing a gelling agent-containing food according to the present invention, in the resetting step, the gel is reset by leaving the gel disintegrated product as it is. For resetting, for example, it is preferably left at a temperature of 1 to 30 ° C., more preferably 5 to 10 ° C. for 1 minute to 48 hours. However, if a component such as sugar or salt enters and the freezing point decreases, it is reset even at a temperature lower than 1 ° C. Here, the re-setting means that the gel composition containing the gelling agent is disintegrated by stirring or the like and then left to stand, so that the disintegrated gel composition is gelled again or a viscosity higher than the viscosity immediately after the disintegration. Say to be. Generally, the viscosity of the gel collapsed product immediately after the disintegration is 50 to 4000 mPa · s. The viscosity of the gelling agent-containing food that has been thickened by re-setting is higher than the viscosity immediately after disintegration, and is preferably 100 to 30000 mPa · s, and more preferably 500 to 30000 mPa · s. The difference between the viscosity of the gel disintegrate immediately after disintegration and the viscosity after resetting is preferably 50 to 36000 mPa · s. The re-set gelling agent-containing food is preferably gelled so that the gel strength can be measured, and the gel strength after reset is preferably ² to 50 g / cm ² , and 4 to 50 g / cm ^{2. 2} is more preferable. In foods, the preferred hardness varies depending on the type of food, so it is desirable to adjust the amount of gelling agent to be added to the preferred viscosity and gel strength.

  The agar is reset by the combination of at least one of galactomannan and glucomannan, and a three-dimensional network structure is formed by the gelation of agar, and galactomannan or glucomannan molecules enter and show synergy. In addition, when the agar and galactomannan are in a predetermined ratio, the cold water soluble part contained in the galactomannan and glucomannan acts as a binder, and the microgel particles disintegrated after the gel collapse can be reattached to each other. This is probably because of this.

  In the manufacturing method of the gelatinizer containing foodstuff which concerns on this invention, you may provide the 3rd component addition process which adds a 3rd component to a gel composition. A 3rd component can also be added before forming a gel composition in a gel composition formation process, and can also be added to a gel composition after a gel composition formation process. Furthermore, it can also be added at the time of disintegration of the gel composition. The third component is preferably a solid, and examples thereof include fruits, tapioca grains, nata de coco, aloe pulp, and a small dice-shaped agar gel. The third component is mixed in the gel disintegrated material in the subsequent gel disintegrating step and uniformly dispersed without settling, and the gel disintegrating material is reset so that the solid material is uniformly dispersed. Containing food can be obtained.

  In Patent Document 4, low-strength agar is added to fermented milk as a solution having a temperature higher than the temperature at which it solidifies, and is cooled to a gelling temperature or lower after mixing with fermented milk to be gelled. For this reason, since it does not have viscosity at the time of mixing, even if it mixes 3rd components, such as a fruit, at this time of mixing, it will settle and it cannot disperse | distribute uniformly.

  Examples of the gelling agent-containing food according to the present invention include yogurt, dessert jelly, fruit-containing jelly, sauce, jelly-like food such as seasoning, yogurt using soy milk, and lacto ice. The gelling agent is preferably included in the gelling agent-containing food in an amount of 0.1 to 3.0% by weight, more preferably 0.15 to 3.0% by weight, and 0.2 to 2.0%. It is particularly preferred that it is contained by weight.

In the examples and comparative examples, the following raw materials were used.
Agar 1: Ina Agar UP-16 (manufactured by Ina Food Industry Co., Ltd.)
Agar 2: Ultra Agar AX-30 (Ina Food Industry Co., Ltd.)
Locust bean gum: RL-200 (CP Kelco)
Tara gum: Tara gum A (Ina Food Industry Co., Ltd.)
Cassia gum: Cassia gum (manufactured by Kibun Food Chemifa)
Konjac Mannan: Mannan 100 (manufactured by Ina Food Industry Co., Ltd.)
Nonfat dry milk: nonfat dry milk (Meiji Dairies)
Hardened palm oil: Hardened palm oil (manufactured by Miyoshi Oil & Fats Co., Ltd.)
Minamata: Enzymatic saccharified starch syrup (produced by Hayashibara Shoji Co., Ltd.)
Fructose dextrose liquid sugar: Fructose dextrose liquid sugar (made by Showa Sangyo Co., Ltd.)
Emulsifier: P-40S (Kao Corporation)

Examples 1-9, Comparative Examples 1-2
Agar 1 and locust bean gum were mixed in the weight ratios shown in Table 1, respectively, dispersed in 500 g of water so as to be 1.0% by weight, and dissolved by heating. It was poured into a container and cooled at 10 ° C. for 2 hours to obtain a gel composition. The gel strength (* 1) of the gel composition was a texture analyzer (manufactured by Eiko Seiki Co., Ltd., measurement conditions: plunger diameter 2 cm, speed 20 mm / min, measurement temperature 20 ° C.), and the unit was g / cm ² . Unless otherwise noted, all gel strengths were measured under these conditions.) For each gel composition, the viscosity immediately after disintegrating the gel composition at a stirring speed of 10,000 rpm using a stirrer (TK Homomixer, Mark II, manufactured by Special Machinery Co., Ltd.) at a temperature of 20 ° C. is the B-type viscosity. After measuring with a meter (DV-E viscometer, manufactured by Brookfield, rotor No. 3, rotation speed 3 rpm, temperature 20 ° C., unless otherwise specified, all viscosities were measured under these conditions) The container was placed in the same container as described above, and was left again at 5 ° C. for 12 hours for resetting. The gel strength (* 3) or viscosity (* 4) of the obtained gelling agent-containing food was measured and shown in Table 1.

  In the table, “unmeasurable” means that the gel strength was too low to be measured numerically. -Indicates that it has not been measured. The same applies hereinafter.

  From Table 1, it can be seen that when the ratio of agar to locust bean gum is 1: 0.5 to 1:30, it has resetting properties.

Examples 10-18, Comparative Examples 3-4
Except having used tara gum instead of locust bean gum, it carried out similarly to Examples 1-9 and Comparative Examples 1-2, and obtained the gelatinizer containing foodstuff. The results are shown in Table 2.

  From Table 2, it can be seen that when the ratio of agar to tara gum is 1: 0.5 to 1:30, it has resetting properties.

Examples 19 to 27, Comparative Examples 5 to 6
Except having used cassia gum instead of locust bean gum, it carried out similarly to Examples 1-9 and Comparative Examples 1-2, and obtained the gelatinizer containing foodstuff. The results are shown in Table 3.

  From Table 3, it can be seen that when the ratio of agar to cassia gum is 1: 0.5 to 1:30, it has resetting properties.

Examples 28 to 36, Comparative Examples 7 to 8
Except having used konjac mannan instead of locust bean gum, it carried out similarly to Examples 1-9 and Comparative Examples 1-2, and obtained the gelatinizer containing foodstuff. The results are shown in Table 4.

  From Table 4, it can be seen that when the ratio of agar to konjac mannan is 1: 0.5 to 1:30, it has resetting properties.

Examples 37-41
Next, agar 2 was used instead of agar 1, and the amount of gelling agent added was 1.0 wt% at the weight ratio of Example 5 (agar: locust bean gum = 1: 4). A gelling agent-containing food was obtained in the same manner as in Example 5 except that the addition amount shown in 1 was used. The results are shown in Table 5.

  From Table 5, it can be seen that even if the type of agar or the amount of gelling agent added is changed, it has resetting properties.

Example 42, Comparative Examples 9-10
130 g of skim milk powder and 10 g of sugar were added to 870 g of water and dispersed, and the mixture was heated to 90 ° C. and sterilized by heating. This was cooled to 43 ° C., a starter (commercial yogurt Meiji Bulgaria yogurt 5 parts by weight) was added, lactic acid bacteria were fermented with a constant temperature machine at 42 ° C., and fermentation raw material (13% non-fat milk solids, 0% milk fat content) ) Next, the powder mixture of agar 2, locust bean gum and sugar was dispersed in water and heated to 90 ° C. to prepare a gelling agent-containing material. After mixing 70 parts by weight of the obtained fermentation raw material and 30 parts by weight of the gelling agent-containing material while heating at 45 to 50 ° C. and homogenizing with a homogenizer (TK Homomixer, Mark II, manufactured by Special Machinery Co., Ltd.), While stirring with a stirrer (Three-One Motor, HEIDON) at a stirring speed of 400 rpm, cool to 16 to 18 ° C., fill the container, and leave it in a refrigerator at 5 ° C. for 12 hours to add the gel composition (yogurt). Obtained. The blending amount (parts by weight) is shown in Table 6.

The physical properties of the obtained yogurt were measured as follows.
Gel strength: Texture analyzer (measured in the same manner as in Examples 1 to 9)
Viscosity: B-type rotational viscometer (measured in the same manner as in Examples 1 to 9)
Shape retention: The appearance (fluidity) when taken out of the container was visually evaluated.
Protein aggregation: visually evaluated.
The results are shown in Table 6 as gel strength A, viscosity A, shape retention A, and protein aggregation A.

  The obtained gel composition (yogurt) was stirred at a stirring speed of 1000 rpm using a homogenizer (TK homomixer, Mark II, manufactured by Special Machinery Co., Ltd.), and the gel composition was disintegrated at a temperature of 15 ° C. The viscosity immediately after disintegration was measured. The results are shown in Table 6 as viscosity B. The disintegrated gel composition was filled again in a container and left in a refrigerator at 5 ° C. for 12 hours to attempt resetting to obtain a gelling agent-containing food (reset yogurt). The obtained gelling agent-containing food was measured for gel strength, viscosity, shape retention, and protein aggregation. The results are shown in Table 6 as gel strength C, viscosity C, shape retention C, and protein aggregation C.

The resulting gelling agent-containing food was further evaluated as follows.
Texture C: Evaluated by a panelist.
Stability C: The gel-containing food when 100 g of the gel-containing food was left in a constant temperature bath at 20 ° C. for 1 hour was visually evaluated.

  From Table 6, Example 42 using both agar and locust bean gum could obtain a reset yogurt, but the yogurt of Comparative Example 9 containing no locust bean gum had no resetting property. Further, Comparative Example 10 using gelatin, although having a resetting property, had an unfavorable texture and had a low melting point, resulting in a loss of gel strength at 20 ° C. and no stability.

Example 43, Comparative Examples 11-12
The blending amounts (parts by weight) shown in Table 7 were homogenized with a homogenizer (TK Homomixer, Mark II, manufactured by Special Machinery Co., Ltd.), and then stirred with a stirrer (Three One Motor, manufactured by HEIDON) at a stirring speed of 400 rpm. However, a gel composition (yogurt) was obtained in the same manner as in Example 42 and Comparative Examples 9 to 10 except that the container was filled at 42 ° C. without cooling to 16 to 18 ° C. This gel composition was disintegrated at a temperature of 15 ° C. using a high-speed stirrer (Barmix, manufactured by Cherry Terrace), refilled in a container, and left in a refrigerator at 5 ° C. for 12 hours to attempt resetting. An agent-containing food (reset yogurt) was obtained. In the same manner as in Example 42 and Comparative Examples 9 to 10, gel strength, shape retention, texture, and stability at 20 ° C. were measured. The results are also shown in Table 7.

  From Table 7, Example 43 using both agar and locust bean gum could obtain a reset yogurt, but the yogurt of Comparative Example 11 containing no locust bean gum had no resetting property. Further, Comparative Example 12 using gelatin had resetting property, but the texture was unfavorable, and since the melting point was low, the gel strength was lost at 20 ° C. and there was no stability.

Example 44, Comparative Examples 13-14
In the same manner as in Example 42 and Comparative Examples 9 to 10, except that fruit preparation (orange, manufactured by Ikeda Saccharification Co., Ltd.) was added to the blending amount shown in Table 8 and the gel composition (yogurt) was disintegrated. A product (yogurt) and a gelling agent-containing food (reset yogurt) were obtained.

  The resulting gelling agent-containing food (reset yogurt) has the following 4 stages (◎: good, ○: slightly good, △: normal) for flavor release, body feeling, mouthfeel and aftertaste sharpness by panelists , ×: unsuitable). Further, the pasty feeling was evaluated by the presence or absence of a panel. Furthermore, the sedimentation state of the fruit preparation after one day was evaluated by visual observation. The results are shown in Table 8.

  From Table 8, Example 44 which used both agar and locust bean gum was able to obtain a reset yoghurt, which was satisfactory in taste, and further, there was no sedimentation of fruit preparation. On the other hand, the yogurt of Comparative Example 13 containing no locust bean gum had no resetting property and the fruit preparation had settled. In Comparative Example 14 using gelatin, although the resetting property was present, the texture was not preferable.

Examples 45-46
In preparation of the fermentation raw material in Example 42, instead of dissolving skim milk powder in water, it was dissolved in milk (Example 45) or soy milk (Example 46) to obtain a fermentation raw material. Using these fermentation raw materials, a yogurt containing a fruit preparation was produced in the same manner as in Example 44. As a result, as in Example 44, a yogurt with no fruit preparation sedimentation and satisfactory taste could be obtained.

Example 47, Comparative Examples 15-16
After agar and tara gum were dissolved in water, coconut hardened oil, starch syrup, fructose glucose liquid sugar, skim milk powder, 50 g of sugar, emulsifier, and sodium chloride were mixed and dissolved by heating. This was mixed with 30 g of sugar and egg yolk, and emulsified using an emulsifier (manufactured by PVA, Manton Gorin type, 150 kg / cm ² ). This was rapidly cooled to 7 ° C., added with vanilla essence, stored in a refrigerator overnight and aged to obtain a gel composition. This refrigerated product was overrun (gel collapse) at −30 ° C. and filled into a container. The blending amounts are shown in Table 9. The texture and volume after 1 day were evaluated by a panelist. The results are shown in Table 9.

In Example 47, since the gel composition was reset even after one day, it was possible to produce lactice with a stable volume and an excellent texture. In Comparative Examples 15 and 16, foaming was not stable because the gel composition was not reset, and a favorable texture was not obtained.

Claims (3)

A gel composition forming step of forming a gel composition using a gelling agent containing agar and at least one of galactomannan and glucomannan in a weight ratio of 1: 0.5 to 1:30;
A gel disintegration step of disintegrating the gel composition formed by the gel composition step;
A gelling agent-containing food production method comprising: a gel-disintegrated product that has been disintegrated in the gel-disintegrating step, and a resetting step for thickening or gelling the gel-disintegrating product.   The gel composition containing the gelling agent containing agar and at least one of galactomannan and glucomannan in a weight ratio of 1: 0.5 to 1:30 is disintegrated and then left to stand. A gelling agent-containing food in which a disintegrated product has been thickened or gelled. The gelling agent-containing food according to claim 2, wherein the gel composition contains a fermentation raw material.