JP2012205557A - Gel-like dessert food and method for making the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a gel-like dessert food having novel palate feeling and favorable flavor as a dessert which is a luxury grocery item while the sufficient amount of soybean protein is added thereto.SOLUTION: The gel-like dessert food has flavor and palate feeling with both of thickness and moderate sharpness, and is produced by: adding separated soybean protein to a dairy product and sugar at an amount having at least a gelation concentration; and heating the mixture to form a gel.

Description

  The present invention relates to a gel-like dessert food using soy protein and a method for producing the same. More specifically, the present invention relates to a gel-like dessert food having a novel texture and a good flavor as a favorite dessert confectionery while containing a sufficient amount of separated soybean protein, and a method for producing the same.

  In the gel-like dessert market represented by pudding, mousse, bavaroa, etc., products with new flavors, textures and added value are always required. Among them, those using soybeans or soybean products are attracting attention from the aspect of nutrition and health, and many proposals have been made. For example, a tofu pudding obtained by gelling soybean protein with a thickening polysaccharide and / or a tofu coagulant (Patent Document 1), a pudding obtained by subjecting acid-adjusted soymilk to a protein cross-linking enzyme treatment, or a soymilk card like Bavaroa (Patent Document 2) ), Pudding or brulee bavaroa obtained by coagulating dough mixed with tofu or soy milk with eggs or gelatin (Non-patent Document 1).

  Among soy products, soy protein has physiological functions such as normalization of serum cholesterol levels and reduction of serum lipid levels, and is used as a material for specified health foods approved by the Ministry of Health, Labor and Welfare. ) Is widely recognized as a material that contributes to health, such as a health claim that an intake of 25 g per day is effective in reducing the risk of heart disease. In addition, isolated soy protein, which is one form of soy protein product, has the property of gelling when heated and heated, but its function is exclusively used for attaching livestock and fish products and side dishes ( Non-Patent Document 2), it is recognized that the gel property alone is adhesive and has a texture that cannot be said to be preferable (Patent Document 3).

  In patent document 1, in order to avoid the influence on the food texture by the heating gel formation of soybean protein, the blending amount remains at 0.5 to 5%, which is sufficient for expecting an effect on nutrition and health. I can't say that. As for Patent Document 2, the enzyme treatment is complicated in the process, and it is difficult to introduce it into a dessert manufacturing site where a small variety of products is required. Moreover, since the obtained soymilk card | curd is acidic, there also exists a restriction | limiting in a flavor surface. Since Non-Patent Document 1 is gelled by an existing method, it is difficult to say that it provides a novel texture as a dessert.

  On the other hand, dairy products such as milk and fresh cream are widely used as the main ingredients for dessert bodies and flavor formation, but the isolated soy protein has a unique flavor resulting from the manufacturing process. Is said to have a problem in terms of flavor compatibility (Patent Document 4).

JP-A-9-322730 JP 2004-275024 A JP 2009-11312 A Japanese Patent No. 3055376

“Desert & cake made with soy milk”, boutique publisher, pages 40-73, published October 20, 2003 "Soy Science" Asakura Shoten, 178 pages, published in 1992

  An object of this invention is to provide the gel-like dessert food which has novel food texture and favorable flavor as dessert confectionery which is a favorite product, mix | blending sufficient quantity of soybean protein.

  As a result of intensive studies on the above problems, the present inventors surprisingly prepared a dough containing saccharides mainly from milk products such as milk and cream, and the separated soybean protein was gelled here. It was found that a gel-like food with a flavor and texture having both a thick and moderate sharpness can be obtained by blending in an amount equal to or greater than the chemical concentration and heating to form a gel. Furthermore, the present inventors have found that a gel-like dessert food with a better balance in flavor can be obtained by blending a Japanese flavor material such as matcha into the dough before heating.

  That is, the present invention provides (1) a heated gel of separated soybean protein, which is a gel-like dessert food obtained by mixing and heating separated soybean protein, dairy product and sugar, and (2) Is a gel-like dessert food of (1) in which one or more types selected from matcha, brown sugar, red beans, and kinako are added, and (3) is one or more types of dairy products selected from milk and cream (1) Or (2) a gel-like dessert food, and (4) relates to a method for producing a gel-like dessert food according to (1) to (3), wherein the heating means is either a hot water oven or a steamer.

  ADVANTAGE OF THE INVENTION According to this invention, the gel-like dessert food which has novel food texture and favorable flavor as dessert confectionery which is a favorite product can be provided, mix | blending sufficient quantity of isolation | separation soybean protein.

Hereinafter, the present invention will be specifically described.
The gel food of the present invention is a gel obtained by mixing separated soy protein, dairy products and sugars and heating, and is characterized by being a dessert food having sweetness. Furthermore, by adding at least one selected from green tea, brown sugar, red beans, and kina flour to the dough before heating, it can be provided as a dessert that has better palatability and a new texture.

(Isolated soy protein)
In the present invention, a separated soybean protein that is solidified by heating under water to form a gel is used. The amount of the soy protein isolate can be set as appropriate according to the desired physical properties, and depending on the type and heating conditions, the gel is generally 8% by weight or more, and the shape retention is 12% by weight or more. Can be obtained. However, if it exceeds 20%, the workability of the dough forming may be lowered. Moreover, this gel is formed only from the separated soybean protein, and is formed from a heat-coagulable protein other than the separated soybean protein, a coagulant for tofu, a gelling agent, a thickening polysaccharide, starches, There is substantially no protein cross-linking enzyme.

(Dairy products)
The dairy product in the present invention refers to “milk” or “dairy product” in the ministerial ordinance of milk and the like, but by using milk or cream alone or in combination, particularly good flavor balance and body feeling (thick flavor) ) Is obtained. In addition, as milk, all or part of it can also be blended with concentrated milk or powdered milk appropriately dissolved and diluted with water. As cream, whipped cream, vegetable cream, and A compound cream in which milk fat and vegetable fat are used in combination can be used. In the case of using milk, it is desirable to have a blending amount that can sufficiently disperse and dissolve the separated soybean protein as a powder. Specifically, use of 4 times or more of separated soybean protein can be illustrated by weight ratio.

(Sugar)
In the present invention, saccharides are blended for imparting sweetness as dessert confectionery, and all saccharides used in ordinary dessert confectionery such as sugar, maltose, glucose, fructose, lactose, and oligosaccharide are used. can do. Further, a part or all of them can be blended with other raw materials exhibiting sweetness, for example, sugar alcohol, sweeteners such as stevia, aspartame, acesulfame potassium, sucralose and the like. In addition, these are mix | blended to such an extent that a gel-like food exhibits sweetness suitable as dessert confectionery. Specifically, it is preferably about 8% by weight or more in the case of sugar. When other saccharides or sweeteners are used, the blending amount can be calculated by converting from the degree of sweetness where sugar (sucrose) is 1.

(Matcha, brown sugar, red beans, kinako)
In the gel-like dessert food of the present invention, an arbitrary flavor can be imparted, but it is particularly preferable to blend a Japanese-style raw material having a good flavor compatibility with the separated soybean protein, and among them, green tea, brown sugar, red beans By adding one or more kinds selected from kina flour, a gel-like food that is particularly good in palatability as a dessert can be obtained. Matcha is a commercially available matcha powder, matcha powder, matcha essence, matcha fragrance, matcha liqueur, etc. Examples of kinako such as koji koji and koji koji include normal kaki powder, ugly sukiyaki powder, and black bean kina powder. In the present invention, these can be used alone or in combination as appropriate.

  The following can be illustrated as an embodiment of the present invention. It is possible to obtain a gel-like dessert food by adding milk and fresh cream little by little to a mixture of separated soy protein powder, sugar and matcha powder, and evenly spreading, placing in a heat-resistant container and heating. it can. Examples of the heating method include oven water roasting, oven baking, microwave oven, retort, etc. Among them, the use of oven water roasting or steamer is desirable because a uniform finish of gel-like dessert food can be obtained. . Moreover, it is desirable that the temperature condition during heating is 80 ° C. or higher so that the separated soybean protein gel is sufficiently formed.

  Hereinafter, based on an Example, this invention is demonstrated more concretely. Unless otherwise specified, “%” and “parts” in the examples mean weight basis.

[Example 1]
Powdered soy protein (trade name: New Fuji Pro 3000, manufactured by Fuji Oil Co., Ltd.) 60 parts, matcha powder 4 parts, and granulated sugar 36 parts are mixed, 250 parts milk is added in small portions, and then compounded. 50 parts of cream (trade name: Topping 500, manufactured by Fuji Oil Co., Ltd., milk fat content 19.0%, vegetable fat content 26.0%) were mixed to obtain a liquid type. About 80 g of this was poured into a heat-resistant pudding cup, gelled by heating in a hot water bath in an electric oven for 30 minutes (top heat 140 ° C./bottom heat 140 ° C.), and cooled. A gel-like dessert food that is rich but moderately crisp, resembles pudding, has a texture not found in conventional desserts, and is well harmonized with the matcha flavor.

[Example 2]
60 parts of powdered separated soy protein (trade name: New Fuji Pro 3000, manufactured by Fuji Oil Co., Ltd.) and 40 parts of brown sugar (trade name: brown molasses L-100, manufactured by Daito Sugar Co., Ltd.) are mixed and 250 parts of milk are mixed. Was added uniformly little by little, and then 50 parts of a compound cream (trade name: Topping 500, manufactured by Fuji Oil Co., Ltd.) was mixed to obtain a liquid type. About 80 g each was poured into a heat-resistant pudding cup, heated for 20 minutes in a steamer (90-93 ° C.), gelled, and cooled. A gel-like dessert food having a rich and moderately sharp texture and a good harmony with brown sugar flavor was obtained.

[Example 3]
After mixing 48 parts of powdered soybean protein (trade name: New Fuji Pro 3000, manufactured by Fuji Oil Co., Ltd.), 10 parts of red bean bran and 42 parts of granulated sugar, and adding 200 parts of milk uniformly little by little, 100 parts of compound cream (trade name: Topping 500, manufactured by Fuji Oil Co., Ltd.) were mixed to obtain a liquid type. About 80 g of this was poured into a heat-resistant pudding cup, gelled by heating in a water bath in an electric oven for 30 minutes (top heat 140 ° C./bottom heat 140 ° C.), and allowed to cool. There was a rich trolley, a gel-like dessert food similar to mousse but having a texture not found in conventional desserts and having a good flavor.

[Example 4]
After mixing 60 parts of powdered soy protein (trade name: New Fuji Pro 3000, manufactured by Fuji Oil Co., Ltd.) and 40 parts of granulated sugar and adding 250 parts of milk uniformly little by little, compound cream (trade name: 50 parts of Topping 500 and Fuji Oil Co., Ltd.) were mixed to obtain a liquid type. About 80 g of this was poured into a heat-resistant pudding cup, gelled by heating in a hot water bath in an electric oven for 30 minutes (top heat 140 ° C./bottom heat 140 ° C.), and cooled. Although the obtained gel-like dessert food was somewhat lacking in harmony in flavor, it was thick and moderately crisp and had a texture not found in conventional desserts.

[Comparative Example 1]
60 parts of powdered soybean protein (trade name: New Fuji Pro 3000, manufactured by Fuji Oil Co., Ltd.), 4 parts of powdered green tea powder and 36 parts of granulated sugar are mixed, 190 parts of milk are uniformly added little by little, and then compounded. 50 parts of cream (trade name: Topping 500, manufactured by Fuji Oil Co., Ltd.) was mixed to obtain a liquid type. Separately, 10 parts of powdered gelatin (manufactured by Zerais Co., Ltd.) is swelled and dissolved in 50 parts of warmed milk, and this is uniformly mixed with the above-mentioned liquid type. C.) and gelled. Although the obtained gel-like dessert food has a rich mouthfeel, it has a texture that is not different from existing jelly confectionery, and is not satisfactory as a novel dessert.

[Comparative Example 2]
60 parts powdered soybean protein (trade name: New Fuji Pro 3000, manufactured by Fuji Oil Co., Ltd.), 4 parts powdered green tea powder and 36 parts granulated sugar are mixed, and 300 parts of water are uniformly added little by little to obtain a liquid type. Obtained. About 80 g of this was poured into a heat-resistant pudding cup, gelled by heating in a hot water bath in an electric oven for 30 minutes (top heat 140 ° C./bottom heat 140 ° C.), and cooled. The gel-like dessert food obtained had a texture lacking in sharpness, lacked a body feeling even in flavor, and was not satisfactory as a dessert.

Claims (4)

A gelled dessert-like food obtained by mixing and heating isolated soybean protein, dairy products and sugars. The gel-like dessert food according to claim 1, wherein one or more kinds selected from matcha, brown sugar, red beans, and kinako are added. The gel-like dessert food according to claim 1 or 2, wherein the dairy product is at least one selected from milk and cream. The method for producing a gel-like dessert food according to claims 1 to 3, wherein the heating means is one of oven-boiled roast and steamer.