JP2011142834A - Powder mix, food, and mixing material for powder mix - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a powder mix meltable to a liquid of normal temperature or below by nonheating, using gelatin giving generally excellent texture when applying to food, and demonstrating various functions demanded as the powder mix, in spite of being an unheated powder mix, to provide food using the powder mix, and to provide a mixing material for the powder mix. <P>SOLUTION: The powder mix includes gelatin as the essential mixing material. The gelatin is obtained by using both decomposed gelatin powder of a weight-average molecular weight of 10,000-30,000, and 70 mesh standard sieve pass powder of undecomposed gelatin. The food is obtained from the powder mix and eaten by cooling. The mixing material for powder mix includes decomposed gelatin powder of a weight-average molecular weight of 10,000-30,000, and 70 mesh standard sieve pass powder of undecomposed gelatin. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a powder mix that is suitably used for frozen desserts that are chilled and eaten, a food using the same, and a compounding material for the powder mix.

As a type of powder mix that utilizes gelatin gelation, a mixture of gelatin, sugar, pigment, and fragrance is generally used. This powder mix is heated and then heated (generally, 60 ° C. or higher), the gelatin contained in the powder mix is dissolved to obtain a solution, and this solution is put into a mold and cooled and solidified for use. At this time, gelatin is used for the purpose of providing functions such as shape retention, thickening, and water retention depending on the application.
However, it takes time and effort for heating to obtain a solution by dissolving gelatin. Also, when cooling and solidifying, extra energy and time are required for cooling because of the heating process. .

In addition to gelatin, jelly powder mix containing agar, carrageenan and other plant hydrocolloids, pudding powder mix that uses the reactivity of milk calcium and some thickening polysaccharides for coagulation, milk and acid There are also known powder mixes for sour milk desserts that use the reactivity of coagulation for coagulation, but as with the case of adding gelatin, the heating process is essential and the target materials are limited. It wasn't something you could do.
Therefore, recently, a non-heating type powder mix has been proposed. The non-heated type refers to those which are cooled and solidified without heating after being stirred and mixed with water or milk at room temperature or lower.

Specifically, for example, a mousse base composition containing pregelatinized starch and dextrin (refer to Patent Document 1), a powder mix mainly composed of lambda carrageenan with adjusted particle size distribution (refer to Patent Document 2), sodium alginate and Instant gelled powder for shakes blended with calcium triphosphate (see Patent Document 3) and the like have been proposed, but these are less likely to give a solid feeling after cooling and solidification compared to a powder mix using gelatin. Satisfactory texture is not obtained, such as poor melting in the mouth.
A non-heating type powder mix using gelatin has also been proposed. Specifically, for example, a water-soluble gelatin composition in which a predetermined emulsifier is mixed with water-soluble gelatin (see Patent Document 4), cold water-soluble granular gelatin (see Patent Document 5), and amorphous gelatinous fish gelatin are dried. A low-temperature gelling gelatin formed by pulverization and granulation as necessary (see Patent Document 6) has been proposed. In these gelatins, which are soluble in cold water and have gelling ability, devices for improving the properties such as defoaming property, dispersibility, and low melting point (low freezing point) have been studied. Is not a compounded material for a powder mix that can be used alone in various powder mixes to sufficiently exhibit performance such as shape retention, viscosity increase, and water retention.

JP-A-10-215796 Japanese Patent Laid-Open No. 6-237711 JP 2007-151545 A JP 7-264996 A JP 2001-181580 A JP 2008-104398 A

  Therefore, the problem to be solved by the present invention includes a case where it is dissolved (uniformly dispersed) in an unheated liquid at normal temperature or lower (water, milk, fruit juice, etc. usually applied to a powder mix, the same applies hereinafter). The same shall apply hereinafter.) Gelatin that generally gives a good texture when applied to foods, and is a non-heated type powder mix. Provides a powder mix that exhibits various functions required for a powder mix such as shape retention, thickening, and water retention, foods using the same, and a compounding material for the powder mix That is.

The present inventor has intensively studied to solve the above problems.
In the process, first, a decomposed gelatin powder having a weight average molecular weight of 10,000 to 30,000 dissolves quickly in a liquid at room temperature or lower, so if the powder mix is a mixture of this decomposed gelatin powder, Even if it is stirred and mixed and cooled without heating, it can exert some performance, and the food obtained using this non-heated type powder mix has an excellent texture that melts in the mouth. Focused on giving. Note that the present applicant has already proposed a particularly excellent production method for the decomposed gelatin powder having the weight average molecular weight adjusted to 10,000 to 30,000 as described above (see JP 2009-24036 A).

However, in the above powder mix, since the melting point of the decomposed gelatin powder is low, when food is prepared using this powder, the eating temperature range and the eating time are limited, and a large amount to obtain sufficient shape retention ( In general, it has been found that there is a problem in that it requires the use of a concentration of about 6.0% by weight or more when introduced into a liquid.
As a result of further studies, it was considered to use ordinary gelatin, that is, undegraded gelatin powder, together with the above-described degraded gelatin powder. And in order to make the powder mix which gives the outstanding dispersibility and smooth texture, it discovered that it was important that the said undecomposed gelatin powder should pass a 70 mesh standard sieve. By using such a combination of two types of gelatin powders, it is possible to use a large amount of the decomposed gelatin powder without losing the advantage of the decomposed gelatin powder that it is not necessary to heat after mixing with a liquid at room temperature or lower. Even if it does not, it will exhibit various functions required for powder mixes such as shape retention, and it will have a higher melting point than the case of decomposed gelatin powder alone, and it will not limit the eating temperature range and eating time I found out that

And if it is the said powder mix discovered by the present inventors' earnest examination, any of the problems which the said prior art had had by the synergistic effect of the said specific undegraded gelatin powder and decomposed gelatin powder. Can be solved at once, that is, it can be dissolved in a liquid at room temperature or less without heating, and generally uses gelatin that gives a good texture when applied to food, Thus, it was confirmed that the physical properties required for the powder mix were satisfied while being a non-heating type powder mix.
The inventor presumes the following about the synergistic effect of such a combination of two kinds of gelatin powders. That is, taking the shape retaining property as an example, first, the decomposed gelatin powder is completely dissolved in a liquid at room temperature or lower, while the undegraded gelatin powder has one grain in a liquid at room temperature or lower. It has the property of quickly absorbing water and swelling to form a granular gel. Although the degraded gelatin powder has a low molecular weight, it has a gelling ability at a high concentration. However, this degraded gelatin powder is a surface of a granular gel based on the undegraded gelatin powder or undegraded. It is presumed that gelatin powder dissolves at a high concentration in a liquid that could not absorb water, and that it becomes a complete gel as time passes.

  Thus, the gelling power of the powder mix containing the above-mentioned decomposed gelatin powder and undecomposed gelatin powder is such that the granular gel derived from the undegraded gelatin powder is dispersed and stabilized in the gel network derived from the decomposed gelatin powder. It is thought that it is expressed by having. The functions of thickening and water retention other than shape retention are also considered in the same manner. Specifically, since the degraded gelatin powder is substantially concentrated due to the presence of the undegraded gelatin powder, even a small amount of the degraded gelatin powder can be used. Various functions can be exhibited. On the other hand, the dispersion of the undegraded gelatin powder is stabilized by the presence of the decomposed gelatin powder, and thus, it is considered that the excellent function is synergistically exhibited.

That is, the powder mix according to the present invention contains gelatin as an essential blending material. As the gelatin, a gelatin powder having a weight average molecular weight of 10,000 to 30,000 and a non-decomposed gelatin passed through a 70 mesh standard sieve. It is characterized by using powder together.
The food according to the present invention is obtained from the above powder mix and is cooled and eaten.
The compounding material for powder mix according to the present invention is characterized by comprising a decomposed gelatin powder having a weight average molecular weight of 10,000 to 30,000 and a powder passing through a 70-mesh standard sieve of undecomposed gelatin.

The present invention uses gelatin that can be easily dissolved in a liquid at room temperature or less without heating and generally gives a good texture when applied to food, and is retained when cooled and solidified after dissolution. For non-heating type powder mix with high cooling efficiency that exhibits various functions required for powder mix such as formability, thickening, water retention, etc., for foods using this, and for powder mixes that can be suitably used for this A compounding material is provided.
In addition, a decomposed gelatin powder that requires a large amount in order to obtain various functions such as shape retention when used alone can be used in combination with an undegraded gelatin powder to achieve a desired function even in a smaller amount than when used alone. Since it is expressed, the cost can be reduced.

  Furthermore, by using undegraded gelatin powder in combination with degraded gelatin powder, functions such as shape retention can be stably expressed over time. And the foodstuff of this invention which uses this powder mix exhibits a unique food texture, such as good melting in a mouth, in any use.

Hereinafter, embodiments of the present invention will be described in detail. The scope of the present invention is not limited by these descriptions, and modifications other than the following examples can be made as appropriate without departing from the spirit of the present invention.
[Powder mix ingredients]
The compounding material for powder mix of the present invention comprises a decomposed gelatin powder and an undecomposed gelatin powder described in detail below.
<Decomposed gelatin powder>
Gelatin as a raw material for the decomposed gelatin powder can be obtained from collagen by a conventionally known method. Specifically, for example, it can be obtained by hot water extraction from collagen. The collagen can be obtained from bones and skins of mammals such as cattle and pigs, fish bones such as sharks, skins and scales, etc., and degreased / decalcified and extracted into various materials such as bones. It can be obtained by performing a conventionally known process such as a process.

Degraded gelatin can be obtained by hydrolyzing the undegraded gelatin. The hydrolysis method and the treatment conditions are not particularly limited as long as a degradable gelatin satisfying the condition of a weight average molecular weight of 10,000 to 30,000 can be obtained, and conventionally known methods and conditions can be adopted. it can. Specifically, for example, hydrolysis can be performed by a method using an enzyme, a chemical treatment with an acid or an alkali, and the like.
The enzyme is not particularly limited as long as it is an enzyme capable of cleaving the peptide bond of gelatin. Usually, an enzyme called a proteolytic enzyme or a protease is used. Specific examples include collagenase, thiol protease, serine protease, acidic protease, metal protease and the like, and these can be used alone or in combination. Known examples of the thiol protease include plant-derived chymopapain, papain, promelain, ficin, animal-derived cathepsin, and calcium-dependent protease. In addition, trypsin and cathepsin D are known as the serine protease, and pepsin and cathepsin D are known as the acidic protease.

Although it does not specifically limit as said acid, For example, hydrochloric acid, a sulfuric acid, nitric acid etc. are mentioned.
Although it does not specifically limit as said alkali, For example, sodium hydroxide, calcium hydroxide, etc. are mentioned.
When hydrolyzed by an enzyme, it is necessary to deactivate the enzyme. For example, the enzyme can be inactivated by heat treatment at 70 to 90 ° C.
At the stage of finishing the hydrolysis treatment, the decomposed gelatin is dispersed in the hydrolysis treatment solution to form a sol. Impurities and the like can be removed by subjecting this sol to a conventionally known solid-liquid separation process such as filtration or centrifugation.

The method for pulverizing the decomposed gelatin sol is not particularly limited, and may be a method of drying and pulverizing after cooling to gelation, or a method of drying and pulverizing without gelation. Good. The method of drying and powdering without gelation is not particularly limited. For example, spray drying in which a decomposed gelatin sol is directly sprayed and dried, drum drying in which the decomposed gelatin sol is heated and dried on the drum surface, and the like. Is mentioned.
Since the decomposed gelatin powder is excellent in solubility, the particle size is not particularly limited, and may be a particle size generally set as a powder component to be blended in the powder mix. For example, the particle size can be 200 to 24 mesh.

<Undegraded gelatin powder>
The raw material and the powdering method are not limited as long as the undegraded gelatin powder satisfies the condition that it passes through a 70-mesh standard sieve. By passing through a 70-mesh standard sieve, it becomes difficult to feel the texture of each granular gel and the brittleness (non-connectivity) when it becomes an aggregate during swelling, and a smooth texture is exhibited. Considering dispersibility and texture, the particle size is preferably 200 to 70 mesh.
Conventionally known gelatin can be used as the raw material for the undegraded gelatin powder as well as the gelatin for the raw material for the decomposed gelatin powder.

As a method for pulverizing gelatin, gelatin sol is prepared by adding water to swell, swell and dissolve by heating, and then cooling and gelling, followed by drying and pulverization in the same manner as powdering of the above-described decomposed gelatin sol. Alternatively, a method of drying and powdering without gelation may be used, but a method of drying and powdering without gelation is more preferable.
The method for adjusting the particle size so that the undegraded gelatin powder passes through the 70 mesh standard sieve is not particularly limited, and for example, the conditions for powderization are appropriately set, or further known after powderization Classification may be performed by the method of.
[Powder mix]
The powder mix of the present invention contains gelatin as an essential compounding material, and can also contain other compounding materials depending on each application.

The powder mix of the present invention is characterized in that the gelatin is a combination of a decomposed gelatin powder having a weight average molecular weight of 10,000 to 30,000 and a powder passing through a 70-mesh standard sieve of undecomposed gelatin.
As said other compounding materials, saccharides such as sugar, lactose, glucose, maltose, oligosaccharide, dextrin, starch syrup, starch, and modified starch are preferably mentioned, and by containing the saccharide as a fine powder, by its hydrophilic action, The dissolution of the powder mix in the liquid can be promoted, and there is an advantage that the occurrence of mamako can be suppressed. In addition, depending on each application to which the powder mix is applied, materials usually used for each application can be blended. For example, powdered oils and fats obtained from soybean oil, rapeseed oil, corn oil, etc., glycerin mono In addition to powder emulsifiers such as fatty acid esters, sugar esters, and sodium caseinates, powdered dairy products, dried eggs, powdered fruit juices, powdered seasonings, powdered fragrances, thickened polysaccharide powders and the like can be mentioned.

These materials may be prepared separately from, for example, a powder mix and used together when cooking food.
As a blending ratio of the gelatin as an essential blending material in the powder mix of the present invention, a suitable value varies depending on the application. For example, the concentration of the gelatin when the powder mix is put into a liquid is 1. It is preferably 0 to 5.0% by weight. However, when a saccharide having water absorbency is blended as a component other than the gelatin, it may be appropriately adjusted according to the situation, for example, considering the effect of water absorbency.
Further, as the above-mentioned gelatin as an essential blending material, there is no particular limitation on the mutual ratio when the decomposed gelatin powder and the undegraded gelatin powder are used together, but it is preferably 1:99 to 99: 1, and 1: 9 to 9 : 1 is more preferable. Add more undegraded gelatin powder when applied to jellys with relatively low solid content, and more decomposed gelatin powder when applied to puddings and ice creams with relatively high solid content. By doing so, the food texture desirable for each application can be expressed. In the present invention, by using the decomposed gelatin powder and the undecomposed gelatin powder in combination, the amount of the decomposed gelatin powder that needs to be used at a high concentration for shape retention and other functions alone can be reduced. Specifically, in the present invention, the decomposed gelatin powder can be used at a concentration not higher than the concentration normally required (6.0 wt% when the powder mix is put into the liquid).

[Use of powder mix]
Examples of the application of the powder mix of the present invention include, for example, food that is chilled and eaten, specifically, fruit jelly that uses fruit juice and puree, Jellys such as coffee jelly using extracts; Puddings such as milk pudding and custard pudding using milk and eggs; Mousses such as whipped cream, mousse and bavarois made with oil and fat Frozen confectionery such as ice cream such as ice cream, ice milk, lacto ice, and sherbet can be mentioned as food that is frozen and eaten.

  When applied to each application, basically, the powder mix is put into a liquid and dissolved and then cooled and solidified. At this time, the decomposed gelatin powder and the undegraded gelatin powder used together as essential ingredients in the powder mix of the present invention are easily dissolved in a liquid without heat treatment (specifically, the decomposed gelatin powder is dissolved and undegraded). Since the gelatin powder is dispersed), the heating time and labor are reduced and the cooling efficiency is high as compared with the conventional product that requires heating.

Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited to these.
In the following, the weight average molecular weight of the decomposed gelatin was measured by the Paguii method. Here, the “Pagii method” is a method for estimating a molecular weight distribution by obtaining a chromatogram of a sample solution by gel filtration using high performance liquid chromatography. Specifically, it measured by the following method.
A sample (0.2 g) was placed in a 100 ml volumetric flask, an eluent composed of an equal amount of a mixture of 0.1 M potassium dihydrogen phosphate and 0.1 M disodium hydrogen phosphate was added, and the mixture was expanded for 1 hour. The solution was heated for 60 minutes to dissolve, cooled to room temperature, the eluent was diluted exactly 10 times, and the resulting solution was used as a test solution.

The chromatogram of the test solution was determined by the following gel filtration method.
Column: A column equipped with two Shodex Asahipak GS 620 7G in series was used.
Flow rate: 1.0 ml / min Column temperature: 50 ° C
Measurement wavelength: 230 nm
Under the above-mentioned conditions, the retention time was taken on the horizontal axis, the corresponding absorbance at 230 nm was made on the vertical axis, a molecular weight distribution curve of the sample was prepared, and the weight average molecular weight was calculated.

[Production Example 1-1]
1 kg of “acid-treated pork skin gelatin” (manufactured by Nitta Gelatin) was dissolved in 2.0 kg of warm water at 75 ° C. To the gelatin sol, 0.2 g of papain (manufactured by Amano Enzyme) was added as a proteolytic enzyme, and the temperature was adjusted to 60 ° C. and pH 7.5 so as to satisfy the optimum hydrolysis conditions of the enzyme. In order to adjust the weight average molecular weight of the decomposed gelatin, the viscosity of the sol was measured over time, and when the viscosity reached 3 mPa · s, the sol was heated to 90 ° C. to deactivate the enzyme.
After deactivating the enzyme, the decomposed gelatin sol was sterilized by boiling, and then dried and powdered with a spray dryer to obtain a decomposed gelatin powder having a weight average molecular weight of 10,000.

[Production Examples 1-2 to 1-5]
In Production Example 1-1, the viscosity of the sol when inactivating the enzyme was changed to 6 mPa · s, 9 mPa · s, 2 mPa · s, and 11 mPa · s, respectively, and the weight average molecular weights were 20,000, 30,000, and 5 1,000,35,000 degradable gelatin powders were obtained,
[Production Example 2]
1 kg of “acid-treated pork skin gelatin” (manufactured by Nitta Gelatin) was dissolved in 2.0 kg of warm water at 75 ° C. The gelatin sol was sterilized by boiling, dried and powdered with a spray dryer, and then classified to obtain an undegraded gelatin powder having a weight average molecular weight of 100,000 and passing through a 70 mesh standard sieve.

[Examples 1-6, Comparative Examples 1-6]
Along with the degraded gelatin powder and undegraded gelatin powder obtained in each of the above production examples, untreated acid-treated pork skin gelatin with a large particle size that passes through a 42 mesh standard sieve with a weight average molecular weight of 100,000 but does not pass through a 70 mesh standard sieve Using powder (manufactured by Nitta Gelatin Co., Ltd.), the materials were mixed in the formulations shown in Tables 1 and 2 to obtain each powder mix.

<Evaluation>
(Workability)
When 70 g of each powder mix was added to 300 g of water and mixed with stirring, the results were taken as 分散, ○, Δ, × in the order of rapid dissolution or dispersion. The temperature of water was 5 ° C., 10 ° C., 15 ° C., 20 ° C., and 25 ° C., and each was evaluated.
In the above, each temperature of water is
“5 ° C” is the lowest temperature assumed as the liquid temperature to be used during work.
“10 ° C.” is the reference temperature at the start of work when using the liquid stored in the refrigerator.
“15 ° C.” is the reference temperature at the completion of the work when using the liquid stored in the refrigerator.
“20 ℃” is the general temperature of buildings (indoors) where people live,
“25 ° C” is the maximum temperature assumed as the liquid temperature to be used during work.
It is.

Therefore, if the evaluation at 20 ° C., which is a standard temperature condition at the time of work, is ◯ or more, it is accepted, and if the evaluation at 20 ° C. is △ or less, it is rejected. It can be said that the higher the evaluation at low temperature, the more excellent it is because there is no restriction on the use temperature.
The results are shown in Tables 1 and 2.
(Shape retention)
70 g of each powder mix was added with 300 g of water at 20 ° C., stirred and mixed with a mixer for 1 minute, then filled with 90 g each, and cooled and solidified in a refrigerator (5 ° C.) for 12 hours to prepare a jelly.

The obtained jelly was scooped with a spoon, and evaluated in the order of ◎, ○, Δ, and × from the order of maintaining the shape retention as a uniform structure. ○ The above is accepted and △ or less is rejected (the same applies to each evaluation below). The results are shown in Tables 1 and 2.
(Texture)
For each jelly obtained by the method for shape retention test, the evaluation of elasticity is ◎, ○, Δ, × in order of having an appropriate elasticity as gelatin jelly, and the evaluation of mouth melting feeling is more excellent in taste, Evaluation was made in the order of ◎, ○, Δ, and × in order from the smooth texture. The results are shown in Tables 1 and 2.

<Discussion>
From the results shown in Table 1, all of Examples 1 to 6 have reached a pass level of ◯ or higher in any evaluation of workability, shape retention, and texture, and are a non-heated type powder mix for jelly. It can be seen that it exhibits the required performance (shape retention in this case) and gives an excellent texture. In particular, in Examples 1 to 4, it can be seen that it quickly dissolves in water at 5 ° C., which means that, for example, a liquid under refrigeration can be used as it is without returning to room temperature. It can be evaluated as a very excellent non-heating type powder mix.
On the other hand, in Comparative Example 1 using a decomposed gelatin powder having a weight average molecular weight of less than 10,000, the cold water-soluble decomposed gelatin powder is used. Sexuality was not fully exhibited, and the texture was also not elastic. Comparative Example 4 was obtained by increasing the blending ratio of the decomposed gelatin powder as compared with Comparative Example 1. However, the shape retention and elasticity were not sufficient, and the meltability was lost.

In Comparative Example 2 using a decomposed gelatin powder having a weight average molecular weight exceeding 30,000, shape retention is sufficient, but workability is insufficient due to low cold water solubility (although workability at 25 ° C. is good, 20 ° C. And the texture was not melted in the mouth. Comparative Example 5 was obtained by increasing the blending ratio of the decomposed gelatin powder as compared with Comparative Example 2, but again the workability was poor and the meltability in the mouth was not obtained.
In Comparative Examples 3 and 6, instead of using undecomposed gelatin passed through a 70-mesh standard sieve, large particle size undegraded gelatin powder (42 mesh standard sieve passes but does not pass 70 mesh standard sieve). Although used, all evaluations of workability, shape retention, and texture did not reach acceptable levels, and in particular, the evaluation in Comparative Example 6 with a high blending ratio was low.

Details of texture evaluation will be described below for each example and comparative example.
The jelly obtained from the powder mix of Example 1 was a slightly soft and smooth jelly.
The jelly obtained from the powder mix of Example 2 was a jelly having a moderate elasticity and a mouth-melting sensation similar to a normal gelatin jelly that requires heating and dissolution.
The jelly obtained from the powder mix of Example 3 is a jelly having a moderate elasticity and a very good mouth melting feeling, similar to a normal gelatin jelly that requires heating and dissolution, and further changes in texture due to the temperature range of the jelly. There was very little.

The jelly obtained from the powder mix of Example 4 was a jelly that had a firm shape retention, a resilience like a normal gelatin jelly that required heating and dissolution, and a smooth mouth melt.
The jelly obtained from the powder mix of Example 5 was a jelly that had a firm shape retention, a feeling of elasticity like ordinary gelatin jelly that required heating and dissolution, and a slightly heavy mouth melting feeling.
The jelly obtained with the powder mix of Example 6 was a jelly that had a firm shape retention, a feeling of elasticity higher than that of a normal gelatin jelly that required heating and dissolution, and a feeling of heavy melting in the mouth.
The jelly obtained from the powder mix of Comparative Example 1 was a soft and sticky jelly.

The jelly obtained from the powder mix of Comparative Example 2 was a jelly having a texture that was too strong and a very heavy mouth-melting sensation over ordinary gelatin jelly that required heating and dissolution.
The jelly obtained from the powder mix of Comparative Example 3 was a jelly having a hard texture such that large gelatin swollen grains gathered non-uniformly.
The jelly obtained from the powder mix of Comparative Example 4 was a jelly having a soft, sticky paste-like texture. Compared with the jelly obtained with the powder mix of Comparative Example 1 that differs only in the blending ratio, the jelly-forming ability of the undegraded gelatin powder tended to be inhibited.
The jelly obtained with the powder mix of Comparative Example 5 was a jelly having a texture that was too strong and a very heavy mouth-melting feeling over ordinary gelatin jelly that required heating and dissolution. Compared with the jelly obtained with the powder mix of Comparative Example 2 that differs only in the blending ratio, the jelly-forming ability of the undegraded gelatin powder tended to be inhibited.

The jelly obtained from the powder mix of Comparative Example 6 was a jelly having a hard texture such that large gelatin swollen grains gathered non-uniformly. Compared with the jelly obtained with the powder mix of Comparative Example 3 that differs only in the blending ratio, the jelly-forming ability of the undegraded gelatin powder tended to be inhibited.
[Example 7, Comparative Examples 7 and 8]
Using the degraded gelatin powder obtained in Production Example 1-2 and the undegraded gelatin powder obtained in Production Example 2, the materials were mixed according to the formulation shown in Table 3 to obtain each powder mix for pudding.

<Evaluation>
50 g of each powder mix of Example 7 and Comparative Examples 7 and 8 was put into 200 g of milk at 20 ° C., stirred and mixed with a mixer for 2 minutes, then divided into 3 equal parts, filled in a container, and stored in a refrigerator (5 ° C.). The pudding was produced by cooling and solidifying for 2 hours. The workability at the time of producing this pudding and the performance of the obtained pudding were evaluated according to the following criteria. The results are also shown in Table 3.
(Workability)
In the above, when stirring and mixing with a mixer, the powder mix was marked as ◎, ○, Δ, × in the order of rapid dissolution in the milk.

(Shape retention)
When the obtained pudding was scooped with a spoon and transferred to another container, it was evaluated in the order of ◎, ○, Δ, × from the order of maintaining the shape retention as a uniform structure.
(Texture)
Under the conditions of the product temperatures of 5 ° C. and 15 ° C., evaluations were given as ◎, ○, Δ, and × in order from those having moderate elasticity and smooth mouth melting.
<Discussion>
As shown in Table 3, the pudding using the powder mix of Example 7 has a workability of ◯, all other evaluations are ◎, and is a non-heated type, but the performance required for a pudding powder mix. It can be seen that this is an extremely excellent pudding that exhibits (in this case, shape retention). This pudding has a glossy surface, and the mouth melt is particularly good in terms of texture.

On the other hand, the pudding using the powder mix of Comparative Example 7 has a workability and a food texture at 5 ° C. is Δ, and the shape retention and the food texture at a product temperature of 15 ° C. are x. In the shape retention test, it quickly collapses, and the texture at a product temperature of 5 ° C. is a loose gel, the texture at a product temperature of 15 ° C. is almost liquid, and has a low melting point. It is shown that the eating temperature range and the eating time are limited.
In addition, the pudding using the powder mix of Comparative Example 8 had a workability and shape retention evaluation of ◯, but the texture at a product temperature of 5 ° C. and the texture at a product temperature of 15 ° C. were Δ. . More specifically, the texture was a texture with a slight roughness at both the product temperature of 5 ° C and the product temperature of 15 ° C.

Furthermore, Example 7 is superior to Comparative Example 7 in that the amount of decomposed gelatin powder can be reduced.
[Example 8, Comparative Examples 9 and 10]
Using the degraded gelatin powder obtained in Production Example 1-2 and the undegraded gelatin powder obtained in Production Example 2, the materials were mixed according to the formulation shown in Table 4 to obtain each powder mix for ice cream.

<Evaluation>
After putting 500 g of each powder mix of Example 8 and Comparative Examples 9 and 10 into 1000 g of milk at 20 ° C. and stirring and mixing with a mixer for 3 minutes, 900 g of fresh cream prepared separately and frozen egg yolk (20% sweetened sugar) 150 g) was added in order, and the mixture was further stirred and mixed for 3 minutes. This was poured into a vat, cooled in a freezer (−20 ° C.) for 1 hour, and then mixed by stirring. The mixture was further cooled for 2 hours, and then served to prepare an ice cream. The workability in producing this ice cream and the performance of the obtained ice cream were evaluated according to the following criteria. The results are also shown in Table 4.

(Workability)
In the above, when stirring and mixing with a mixer, the powder mix was marked as ◎, ○, Δ, × in the order of rapid dissolution in the milk.
(Formability)
At the time of ice cream serving, it was easy to scoop with a spoon, and ◎, ○, Δ, × in order of more uniform surface texture.
(Shape retention)
After 10 minutes at room temperature, the ice cream was gradually dissolved and evaluated in the order of ◎, ○, Δ, and × in order from the original shape after the placing work could be maintained longer.

(Texture)
At a product temperature of −8 ° C., evaluations were given in the order of ◎, ○, Δ, and × in order from soft and smooth mouth melting feeling.
<Discussion>
As shown in Table 4, the ice cream using the powder mix of Example 8 has good workability and texture, and all other evaluations are ◎, and it is a non-heated type powder mix for ice cream. It can be seen that the ice cream is an extremely excellent ice cream that exhibits the performance (formability and shape-retaining property) required for the above-mentioned and excellent in texture.

On the other hand, in the ice cream using the powder mix of Comparative Example 9, all evaluations were Δ, and in detail, in the moldability test, it was soft and sticky, and in the shape retention test, it was immediately It melted away. The texture was also soft and sticky.
Moreover, although the evaluation of workability | operativity was (circle) for the ice cream using the powder mix of the comparative example 10, all other evaluation was x. In particular, in the moldability test, cooling solidification was not sufficient, it was liquid-like, and molding was difficult.
Furthermore, Example 8 is superior to Comparative Example 9 in that the amount of decomposed gelatin powder can be reduced.

[Example 9, Comparative Examples 11 and 12]
Using the degraded gelatin powder obtained in Production Example 1-2 and the undegraded gelatin powder obtained in Production Example 2, the materials were mixed according to the formulation shown in Table 5 to obtain each powder mix for jelly.

<Evaluation>
350 g of each powder mix of Example 9 and Comparative Examples 11 and 12 was added to 600 g of water at 20 ° C. and stirred and mixed for 2 minutes with a mixer, and then 400 g of mixed vegetable juice (commercially used, 3-fold diluted product) was added. The mixture was further gently stirred and mixed for 1 minute. 100 g of this was filled in a container and cooled and hardened in a refrigerator (5 ° C.) for 2 hours. The workability at the time of producing this jelly and the performance of the obtained jelly were evaluated according to the following criteria. The results are also shown in Table 5.
(Workability)
In the above, at the time of stirring and mixing in the mixer, the powder mix was marked as ◎, ○, Δ, × in the order of rapid dissolution in the mixed vegetable juice.

(Shape retention)
When the obtained jelly was scooped with a spoon and transferred to another container, it was evaluated in the order of ◎, ○, Δ, and × from the order of maintaining the shape retention as a uniform structure.
(Water retention)
At a product temperature of 10 ° C., 24 hours after jelly production, no change with time was observed, and the samples having a stable structure were evaluated with ◎, ○, Δ, and × in order.
(Texture)
At a product temperature of 10 ° C., evaluations were given in the order of ◎, ○, Δ, and × in order from those having moderate elasticity and smooth mouth melting.

<Discussion>
As shown in Table 5, the jelly using the powder mix of Example 9 has a workability of ◯, all other evaluations are ◎, and is a non-heated type, but the performance required for a jelly powder mix It can be seen that this is an extremely excellent jelly that exhibits (here, shape retention and water retention) and is excellent in texture.
On the other hand, the jelly using the powder mix of Comparative Example 11 had a water retention evaluation of ◯, but the texture evaluation was △, and the workability and shape retention evaluation were x. Specifically, in the workability test, mamako was generated during the mixing with stirring, and in the shape retention test, it quickly collapsed, and the texture was a soft gel-like texture.

Moreover, although the jelly using the powder mix of the comparative example 12 was (circle) evaluation of shape retention property, all other evaluation was (triangle | delta). In detail, the texture was somewhat rough and water separation had occurred in the water retention test.
Furthermore, Example 9 is superior to Comparative Example 11 in that the amount of decomposed gelatin powder can be reduced.
[Example 10, Comparative Examples 13 and 14]
Using the degraded gelatin powder obtained in Production Example 1-2 and the undegraded gelatin powder obtained in Production Example 2, the materials were mixed in the formulation shown in Table 6 to obtain each powder mix for instant mousse base. .

<Evaluation>
100 g of each powder mix of Example 10 and Comparative Examples 13 and 14 was powder-mixed with 100 g of sugar. This powder mixture was put into 200 g of fruit puree and stirred and mixed for 2 minutes using a spatula. This was added to the cream obtained by whipping 900 g of fresh cream, and further stirred and mixed. After stirring and mixing, the container was filled in a fixed amount, cooled and hardened in a refrigerator (5 ° C.) for 1 hour, and then served. The workability in producing this mousse base and the performance of the obtained mousse base were evaluated according to the following criteria. The results are also shown in Table 6.
(Workability)
In the above, when stirring and mixing with the fruit puree, ◎, ○, Δ, and × were given in the order of rapid dissolution of the powder mix.

(Formability)
Evaluation was made with 成形, ○, Δ, and × in order of easier handling and stable physical properties during filling and molding operations.
(Water retention)
At an article temperature of 10 ° C., 24 hours after the placing work, evaluation was made with ◎, ○, Δ, and × in order of having a stable structure without any change over time.
(Texture)
At a product temperature of 10 ° C., evaluation was made in the order of ◎, ○, Δ, and × in order from the soft and smooth mouth melting feeling.

<Discussion>
As shown in Table 6, in the mousse base using the powder mix of Example 10, all evaluations were 、, and the performance required for the mousse base powder mix (here, moldability) while being a non-heated type. It is understood that this is an extremely excellent mousse base that exhibits water retention and excellent texture.
On the other hand, the mousse base using the powder mix of Comparative Example 13 has good evaluation of formability, water retention and texture, but evaluation of workability is Δ, and is used as a non-heating type powder mix. Was unsuitable. In detail, in the workability test, macho was produced during the stirring and mixing. In addition, the moldability and texture are ○, and have passed the pass level, but a tendency to be slightly sag is recognized in the moldability test, and the texture is somewhat heavy. The performance was clearly inferior to that of Example 10 which was.

Moreover, although the jelly using the powder mix of the comparative example 14 was (circle) in workability | operativity evaluation, all other evaluation was (triangle | delta). In detail, the moldability test tends to leave mousse residue when the mold is removed, and the water retention test results in a thin and textured texture, and the texture is light and crunchy. It was not suitable for the base.
Furthermore, Example 10 is superior to Comparative Example 13 in that the amount of decomposed gelatin powder can be reduced.

  INDUSTRIAL APPLICABILITY The present invention can be used as a powder mix suitable for chilled foods such as jelly, pudding, bavaria, mousse, whipped cream, ice cream, ice milk, lacto ice, and sherbet.

Claims (3)

  A powder mix comprising gelatin as an essential blending material, wherein the gelatin includes a decomposed gelatin powder having a weight average molecular weight of 10,000 to 30,000 and an undecomposed gelatin passed through a 70-mesh standard sieve.   A food obtained from the powder mix according to claim 1 and eaten cold.   A compounding material for a powder mix, comprising a decomposed gelatin powder having a weight average molecular weight of 10,000 to 30,000 and a powder passing through a 70-mesh standard sieve of undecomposed gelatin.