JP2020036584A - Modifier for protein containing sol-like food product - Google Patents

Abstract

To provide a modifier for protein containing sol-like food product which can maintain shape retention due to modified protein, reduce mucus-like texture and improve flavor and melting-in-mouth feeling, while keeping a blended ratio of protein to an equal ratio, in a discomfort phenomenon in eating which occurs due to modification of protein, such as increase of mucus-like texture unique to modified protein, or reduction of melting-in-mouth feeling and flavor.SOLUTION: There is provided a modifier for protein containing sol-like food product which comprises fine gels which are prepared by a gelator and whose median size is 500 μm or smaller, for solving the above-mentioned problems.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a protein-containing sol food product, such as an increase in the sticky texture of the protein used for improving the shape retention, deterioration of mouthfeel, decrease in flavor, etc., during eating caused by denaturation of the protein. The present invention relates to a modifier containing a fine gel prepared by a gelling agent, which modifies an unpleasant phenomenon.

As a protein-containing sol-like food, baked pudding hardened by heating eggs, yogurt hardened by lactic acid fermentation of milk, soy milk and a coagulant such as bittern are added and heated to harden tofu and gelatin. Examples thereof include melted and solidified jellies and boiled garnishes, hamburgers and meatballs which are made by kneading minced livestock meat or fish meat surimi and then heating and hardening them.
These protein-containing sol foods are foods that have been modified by heating, fermentation, or other processing to improve their shape retention so that they can be easily eaten with a spoon or chopsticks. There were problems such as an increase in the sticky texture, poor palatability and weak flavor. In recent years, diversification of consumer tastes, differentiation from conventional products due to intensifying competition for new product development by manufacturing companies, and patients who cannot chew or swallow hard food due to the aging society (swallowing / chewing) Demand for those who have difficulty is increasing, and smooth and mouthfeel texture is required.
For example, as a processed product that heats and solidifies eggs, soft and smooth texture like soft-boiled eggs is preferred for grilled pudding or chawanmushi, etc., and soft and mouthfeel texture is preferred for omelets and fried eggs etc. There were problems such as an increase in the sticky texture unique to the heat-denatured egg protein, poor palatability and weak flavor.
Indicators of the taste of yogurt and cream cheese that ferment and harden milk include smoothness, richness, and good mouthfeel.For tofu that is hardened by adding a coagulant to soymilk and heating it, it can be used as a slipper. A good silky tofu-like texture is recently preferred, but there are problems such as an increase in the viscous texture unique to the denatured protein, poor mouthfeel, and weak flavor.
Gelatin is used as a gelling agent for jelly and mousse, and is also used in soups and soups of noodles heated in microwave ovens sold at convenience stores to improve shape retention and to prevent penetration into noodles. The viscosity-like texture characteristic of gelatin after heating increased, and there were problems such as mouthfeel and a decrease in flavor.
There are also similar problems with hamburgers and meatballs using minced meat or minced fish meat.

Therefore, a protein-containing sol food which has a weak sticky-like texture produced by denaturation or addition of protein, and has a good taste and flavor has been desired.
As a remedy, for processed egg products, acid-soluble soy protein is added, so that pudding and chawanmushi have a soft and mouth-melting texture, and custard cream and carbonara sauce have water separation. In addition, it has been reported that a smooth, texture-free omelet sheet or crepe without graininess gives a plump soft and mouth-melting texture (for example, see Patent Document 1).
As for dairy products, dairy products include native gellan gum and chemically modified starch, preferably hydroxypropylated phosphate-crosslinked starch derived from waxy corn, hydroxypropylated phosphate-crosslinked starch derived from tapioca, and water fluidity derived from waxy corn. By adding at least one or more two components selected from the group consisting of 10-40 hydroxypropylated starch and tapioca-derived water-fluidized hydroxypropylated starch having a fluidity of 10-40, richness and mouthfeel are obtained. It is reported that a dairy product having excellent stability such as typical texture and / or shape retention and water retention, a method for producing the dairy product, and a food additive composition useful for preparing the dairy product are reported. (For example, see Patent Document 2).

With respect to tofu, the method includes aeration and air bubbles immediately before or after the addition of a coagulant for tofu to soy milk, a step of passing through a static mixer (in-line mixer), and then filling the tofu container. The viscosity of the soymilk with the coagulant added is 200 to 700 cp, and the time immediately before the filling after the addition of the coagulant is 90 seconds or less, so that a silky tofu-like smooth mouth food without using a thickener is used. It has been reported that a bubble-containing tofu containing air bubbles and imparting a new texture while maintaining a feeling is obtained (for example, see Patent Document 3).
For sol foods using gelatin, the enzyme-degraded starch is substituted for the thickening polysaccharide and / or gelatin or used in combination with the thickening polysaccharide and / or gelatin to provide excellent shape retention and mouthfeel for processed foods. It has been reported that if the processed food is a gel food, it can also have an excellent water separation preventing effect (for example, see Patent Document 4).
Livestock meat or fish meat foods should contain whey minerals having a calcium content of less than 2% by mass of solid content as an active ingredient, so that the meat meat or fish meat food has a soft, mouth-melting texture. (See, for example, Patent Document 5).

  However, these prior inventions are directed to a technique for improving the mouthfeel of a protein-containing sol food by giving it a soft texture, a technique of improving the mouthfeel by including air to provide a light mouthfeel, or a method of enzymatically degrading starch with gelatin. It is a technique to improve mouth-feeling by using alternative or combined use, while maintaining the shape-retaining property while maintaining the protein blending ratio, reducing mouth-feeling and flavor reduction with respect to the increase in the viscous texture unique to denatured protein. Improvements are still not enough.

WO2006 / 038413 JP-A-2004-267160 JP-A-2004-201634 JP-A-2006-103992 JP 2011-55776 A

  The present invention provides a protein-containing sol food, which maintains the shape retention of the denatured protein while reducing the protein blending ratio, reduces the sticky-like texture peculiar to the denatured protein, and has a mouthfeel and flavor. It is an object of the present invention to provide a modifier for improving the quality such as improvement of the quality.

The present inventors have made intensive efforts to solve the above problems, and as a result, added a modifier containing a fine gel prepared by a gelling agent and having a median diameter of 500 μm or less to a protein-containing sol food. By doing so, it was found that quality such as improvement in mouthfeel and flavor was improved while maintaining the shape-retaining property of the denatured protein, and the present invention was completed.
That is, the present invention relates to a protein-containing sol food modifier and a sol food containing the modifier.

  By adding the modifying agent of the present invention having the above-described structure to a protein-containing sol food, the shape retention of the modified protein is maintained while maintaining the blending ratio of the protein, and the viscosity characteristic of the modified protein is maintained. The texture can be reduced, and the quality such as mouthfeel and flavor can be improved.

FIG. 1 is a diagram showing a preparation operation of a protein-containing sol-like food modifier of products 1 to 3 of the present invention and a comparative product 1. FIG. 2 is a diagram showing an operation for preparing a protein-containing sol-like food modifier of product 4 of the present invention. FIG. 3 is a diagram showing an operation for preparing a protein-containing sol-like food modifier of the product 5 of the present invention. FIG. 4 is a diagram showing a procedure for preparing a protein-containing sol-based food modifier of the product 6 of the present invention. FIG. 5 is a diagram of the preparation operation of the protein-containing sol-like food modifier of the product 7 of the present invention. FIG. 6 is a diagram showing the procedure for preparing the protein-containing sol-based food modifier of the product 8 of the present invention. FIG. 7 is a diagram showing a procedure for preparing a protein-containing sol food modifier of the product 9 of the present invention. FIG. 8 is a diagram showing the procedure for preparing the protein-containing sol-based food modifiers of the products 10 and 11 of the present invention. FIG. 9 is a diagram of the preparation operation of the baked pudding of the test products 1 to 12 and the control product 1. FIG. 10 is a diagram illustrating a preparation operation of the baked pudding of the control product 2. FIG. 11 is a diagram showing a preparation operation of plain yogurt of test products 19 to 30 and control product 3. FIG. 12 is a diagram showing a preparation operation of the plain yogurt of the control product 4. FIG. 13 is a diagram showing an operation for preparing packed tofu of test products 37 to 48 and control product 5. FIG. 14 is a diagram showing an operation of preparing a filled tofu of the control product 6. FIG. 15 is a diagram showing a preparation operation of noodle soup hardened with gelatin of test products 55 to 66 and control product 7. FIG. 16 is a diagram illustrating the operation of preparing a noodle soup hardened with gelatin as a control product 8. FIG. 17 is a diagram showing a preparation operation of chicken tsukune of test products 73 to 84 and control product 9. FIG. 18 is a diagram showing a preparation operation of a chicken meatball of the control product 10. FIG. 19 is a diagram illustrating the operation of preparing the horse mackerel fins of the test articles 91 to 102 and the control article 11. FIG. 20 is a diagram showing a preparation operation of a horse mackerel fin of the control product 12. FIG. 21 is a diagram showing an operation for preparing a protein-containing sol-like food modifier of the product 12 of the present invention.

Hereinafter, the present invention will be described in detail.
The gelling agent used in the preparation of the fine gel in the present invention is used for ordinary gel foods and is not particularly limited.For example, agar, carrageenan, gellan gum, xanthan gum, locust bean gum , Cod gum, glucomannan, konjac powder (potato), pectin, alginic acid, alginates, curdlan, etc., and the stability of the fine gel in the food production process after the addition of the product of the present invention to a protein-containing sol food From the viewpoint, preferably, at least one or more selected from the group consisting of agar, gellan gum, glucomannan, konjac powder (potato), pectin, alginic acid, alginates, curdlan and the like are used.
Depending on the type of the gelling agent, metal salts such as potassium, calcium, and sodium may be used in combination to form a gel, adjust strength, improve solubility, or improve heat resistance.

The method for preparing a fine gel in the present invention is not particularly limited, but, for example, like a normal gel food, dissolve the gelling agent as it is in water, or dissolve it by heating and adjust the pH. It can be obtained by mechanically crushing and pulverizing a gel-like mass which is dissolved into a liquid state, cooled or heated, salt is added, and the pH is adjusted, and then finely divided. Further, a fine gel can be obtained by continuously cooling or heating, adding salts, and adjusting the pH while stirring the liquid at high speed. In addition, a method of obtaining a gelling agent solution that reacts with salts to form a gel by reacting with salts in fine particles, or mechanically crushing / crushing a gel obtained by dropping in large particles And a method obtained by spraying a gelling agent solution which gels upon cooling or heating to form a mist and cooling or heating the solution.
If necessary, the fine gel can be sterilized by heating at a temperature lower than the melting temperature of the gel.

The mixing ratio of the gelling agent used for the fine gel in the present invention can be appropriately adjusted depending on the type of the gelling agent, the method for preparing the fine gel, the mechanical aptitude in each step, and the like.
The size of the fine gel in the present invention is not particularly limited as long as it is 500 μm or less in median diameter, but in the gelling agent used, it is more preferably 300 μm or less in median diameter, further preferably The median diameter is 200 μm or less.

  The median diameter of the fine gel in the present invention is a particle corresponding to 50% of the volume-based cumulative distribution measured by a wet particle size distribution analyzer (laser diffraction scattering method, manufactured by Beckman coulter, model name: LS13320). The diameter (the diameter at which the larger side and the smaller side have the same volume when the fine gel is divided into two parts so as to have the same volume from a certain particle diameter). The measurement conditions of the wet type particle size distribution measuring device are as follows: dispersion medium: water, pump speed: 31% circulation, relative concentration of fine gel: 8 to 12%, ultrasonic dispersion level: 8 for 30 seconds, measurement time: 90 seconds The calculation conditions of the particle size were as follows: the real part of the refractive index of the dispersion medium: 1.333, the real part of the sample refractive index: 1.6, and the imaginary part: 0, and the median diameter was automatically calculated.

The mixing ratio of the fine gel to the protein-containing sol food modifier in the present invention is not particularly limited, but is, for example, preferably 20% by weight or more, more preferably 50% by weight or more, and further preferably 65% by weight or more. % By weight, most preferably 80% by weight or more.
To the extent that the effects of the present invention are not adversely affected, various raw materials and additives may be used for the fine gel of the present invention, or the protein-containing sol-based food modifier containing the fine gel of the present invention. Although not particularly limited, for example, sugars such as sugar, soy sauce, salt, spices, powders such as matcha and cocoa, oils and fats such as chocolate and sesame oil, dairy products such as milk and skim milk powder, vinegar, Fruit juices, acidulants, pH adjusters, thickeners such as guar gum, emulsifiers, seasonings such as amino acids, high-intensity sweeteners, flavors, coloring agents, alcohols, preservatives, shelf life improvers, antioxidants, etc. No.

The protein used in the protein-containing sol food according to the present invention is used in ordinary sol foods, and is not particularly limited. Examples thereof include gelatin, eggs, milk, beans, and meat. And at least one protein selected from the group consisting of proteins derived from fish meat and fish meat.
The egg-containing protein-containing raw material used for the protein-containing sol food according to the present invention is typically a chicken egg, but is not particularly limited. For example, poultry such as quail (quail), duck, duck, etc. It can be wild fowl or any other edible egg. In addition, the egg raw material may be not only so-called whole eggs in the eggshell or separated from the eggshell, but also egg yolk and egg white obtained by dividing the eggs. In addition, these egg raw materials are not limited to liquids, but may be powdered or frozen forms obtained therefrom. These egg raw materials are processed eggs obtained by subjecting the egg raw materials to treatment such as sterilization or enzymatic reaction, and mixtures thereof. You may.

  The milk-containing protein-containing raw material used in the protein-containing sol food according to the present invention is typically milk, but is not particularly limited, but includes, for example, goat milk and animal milk such as sheep milk. Good. In addition, these milk ingredients are not limited to liquids, and may be in the form of powder such as whole milk powder or skim milk powder obtained therefrom, and casein proteins and whey proteins separated from these milk ingredients, and further, those milk ingredients. Various dairy products such as condensed whole fat and defatted condensed milk obtained by adding saccharides to raw materials may be used.

  The protein-containing raw material derived from beans used in the protein-containing sol food of the present invention is typically soybean, but is not particularly limited. For example, kidney beans, mung beans, broad beans, peas, peanuts, peanuts And the like. Further, these soy materials may be liquid soymilk squeezed from soybeans, or may be in the form of powder such as full fat soybean powder or defatted soybean powder obtained therefrom, and soybean protein separated from these soybean materials. And various bean products.

The gelatin raw material used in the protein-containing sol food according to the present invention is typically extracted from bovine or pork bones or skin, but is not particularly limited, but includes, for example, fish scales and donkey skin. It may be extracted from the skin or bones of an animal. These gelatin raw materials may be collagen, which is a precursor.
The protein-containing raw material derived from animal meat used in the protein-containing sol food according to the present invention is typically beef, pork, or chicken, but is not particularly limited, for example, sheep, horse, deer, rabbit, It may be animal meat such as boars, sheep, and bears.

The protein-containing raw material derived from the fish meat of the protein used in the protein-containing sol food according to the present invention is typically cod, but is not particularly limited, for example, hoki, tai, sardine, salmon, horse mackerel, It may be fish meat such as mackerel, saury, and swordfish. Also, it may be mollusks such as octopus, squid and shellfish, and crustacean meat such as shrimp and crab.
These protein-containing raw materials and gelatin raw materials may be a mixture of saccharides, salt, seasonings, pH adjusters, etc. as long as their properties (coagulability, foamability, emulsifying properties, etc.) are not lost.

  Although the protein-containing sol food of the present invention is not particularly limited, for example, baked pudding, egg tofu, chawanmushi, fried egg, omelet sheet, processed egg products such as custard sauce, yogurt, cream cheese, process cheese Dairy products such as natural cheese, lactobacillus drinks, tofu, soybean products such as Takano tofu, fried fish, ganmoji, miso, etc. And side dishes, hamburgers, meatballs, meatballs, meat pate, chicken nuggets, meat croquettes, menchikatsu, shredders, dumplings, meatballs, processed meat products such as tsukuni, tsumire, sausage, hanpen, tsumire, satsumaage, Fish processed products, such as chikuwa and kamaboko. Also, microwaves such as ramen and udon soups and soups sold at convenience stores, soups such as kimchi pots and soy milk pots, ingredients for bowls such as curry and beef bowl, pasta sauces, etc. The above protein-containing sol foods, such as menus hardened with gelatin, eaten by heating in, and shake shake drinks crushed by mixing fruits and vegetables such as pudding shake drink and yogurt with bananas and avocados Foods and beverages cooked and processed as a raw material are also examples of the protein-containing sol food of the present invention.

The mixing ratio of the protein-containing sol-based food modifier to the protein-containing sol-based food in the product of the present invention is determined by the size of the fine gel to be contained, the type and content of the gelling agent used for the fine gel, and the sol-based food. It can be adjusted as appropriate according to the type and content of the protein used, the type and water content of the target protein-containing sol food, etc., but the upper limit is preferably based on 100% by weight of the protein-containing sol food. By weight is 25.0% by weight or less, more preferably 15.0% by weight or less, further preferably 10.0% by weight or less, and most preferably 5.0% by weight or less. The lower limit is preferably at least 0.1% by weight, more preferably at least 0.2% by weight.
Hereinafter, the present invention will be described specifically with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Examples 1 to 3, Comparative Example 1
Using gellan gum as a gelling agent at the compounding ratio shown in Table 1, in accordance with the operation shown in FIG. 1, inventive products 1 to 3 containing fine gels having different median diameters and comparative product 1 were prepared. . The citric acid solution was prepared by dissolving 500 g of citric acid in water so that the total amount was 1 L.

Example 4
Using pectin as a gelling agent at the mixing ratio shown in Table 2, a protein-containing sol-like food modifier containing a fine gel of the product 4 of the present invention was prepared according to the operation shown in FIG. . The lactic acid solution used was Musashino lactic acid 50 (50% lactic acid solution) (manufactured by Musashino Chemical Laboratory Co., Ltd.).

Example 5
Using pectin as a gelling agent in the mixing ratio shown in Table 3, a protein-containing sol-like food modifier containing a fine gel of product 5 of the present invention was prepared according to the operation shown in FIG. . The lactic acid solution used was Musashino lactic acid 50 (50% lactic acid solution) (manufactured by Musashino Chemical Laboratory Co., Ltd.).

Example 6
A protein-containing sol-like food modifier containing a fine gel of product 6 of the present invention was prepared according to the operation shown in FIG. 4 using agar as a gelling agent at the compounding ratio shown in Table 4. .

Example 7
Using sodium alginate as a gelling agent in the mixing ratio shown in Table 5, according to the operation shown in FIG. 5, a protein-containing sol-like food modifier containing a fine gel of product 7 of the present invention was prepared. did.

Example 8
Using alginic acid as a gelling agent at the mixing ratio shown in Table 6, a protein-containing sol food modifier containing a fine gel of product 8 of the present invention was prepared according to the operation shown in FIG. . The citric acid solution was prepared by dissolving 500 g of citric acid in water so that the total amount was 1 L.

Example 9
Using konjac powder as a gelling agent in the mixing ratio shown in Table 7, according to the operation shown in FIG. 7, a protein-containing sol food modifier containing a fine gel of product 9 of the present invention was prepared. did.

Examples 10 and 11
Using a gelling agent mixture of carrageenan and other gelling agents as the gelling agent in the mixing ratio shown in Table 8, the fine particles of the products 10 and 11 of the present invention were prepared according to the operation shown in FIG. A gel-containing protein-containing sol-based food modifier was prepared. The citric acid solution was prepared by dissolving 500 g of citric acid in water so that the total amount was 1 L.

Measurement results of the median diameter of the products 1 to 11 of the present invention and the comparative product 1 prepared in Examples 1 to 11 and Comparative Example 1 as measured by a particle size distribution measuring device (manufactured by Beckman coulter, model name: LS 13 320). To the gel before the crushing step described in FIGS. 1 to 8 (each obtained in the step of (*) in the figure), 50% by weight of water of the gel was added, and the melting temperature of the gel was measured. The results are shown in Table 9.
The melting temperature of the gel of the product 8 of the present invention prepared in Example 8 was the same as the melting temperature of the gel of the product 7 of the present invention prepared in Example 7, and the glucono delta lactone solution was added to the alginic acid solution and mixed. Thereafter, measurement was carried out on a gel that was allowed to stand for 30 minutes or more.

Test example 1
For the inventive products 1 to 11 and the comparative product 1 prepared in Examples 1 to 11 and Comparative Example 1, the egg proteins of the test products 1 to 12 were prepared according to the operations shown in FIG. A heat-denatured baked pudding was prepared. As a control, a baked pudding of Control product 1 in which the product of the present invention and the comparative product were not added was prepared according to the operation shown in FIG.

The following evaluation was performed on the baked pudding prepared in Test Example 1.
<Gel strength>
The gel strength of the baked pudding stored in the refrigerator for one day was measured using a rheometer (manufactured by Leotech) under the following measurement conditions when the plunger pressed down 1.6 mm from the pudding surface.
Plunger: Disc shape with a diameter of 20 mm Ascending speed: 6.0 cm / min

<Shape retention>
For the shape retention of the baked pudding stored for 1 day in the refrigerator, turn the baked pudding cup upside down, take out the pudding to a dish, store in the refrigerator for 2 hours, measure the degree of sinking of the pudding shape with a vernier caliper, The evaluation was performed based on criteria.
：: Sink of pudding shape was less than 2 mm, and shape retention was very good.
：: The swelling of the pudding is less than 2 to 5 mm, and the shape retention is good.
Δ: The swelling of the pudding shape was less than 5 to 10 mm, and the shape retention was somewhat poor.
▲: The swelling of the pudding shape was 10 mm or more, and the shape retention was poor.
×: No pudding shape and no shape retention.

<Viscous texture and mouthfeel>
The sensory evaluation was performed by five skilled panelists on the sticky texture and mouthfeel of the baked pudding stored in the refrigerator for one day. Based on the sticky-like texture and mouthfeel of the control product 1 as a reference (score: 0), the following seven-point evaluation was performed, and the average value was calculated.
+3 points: There is no sticky-like texture at all, and the taste is very good.
+2 points: Almost no sticky texture and good mouthfeel.
+1 point: The sticky texture is weak, and the mouthfeel is slightly good.
0 point: No difference from control product 1 in terms of the sticky texture and mouthfeel.
-1 point: Sticky-like texture is slightly strong, and mouthfeel is somewhat poor.
-2 points: Strong sticky texture and poor mouthfeel.
-3 points: Mouth-like texture is very strong, and mouthfeel is very poor.

<Flavor>
The sensory evaluation was performed by five skilled panelists on the flavor of the baked pudding stored in the refrigerator for one day. Using the custard flavor of Control 1 as a reference (score: 0), the following seven-point score evaluation was performed, and the average value was calculated.
+3 points: Very strong custard flavor.
+2 points: Strong custard flavor.
+1 point: Custard flavor is slightly strong.
0 point: Custard flavor is not different from control product 1.
-1 point: Custard flavor is slightly weak.
-2 points ... The custard flavor is weak.
-3 points: The custard flavor is very weak and has no taste.
Table 11 shows the evaluation results of Test Example 1.

  From the results in Table 11, the test articles 1 to 11 to which the inventive articles 1 to 11 containing the fine gel having a median diameter of 500 µm or less were added, the gel strength was almost the same as the control article 1, and the shape retention was good. The test product 12 to which the comparative product 1 containing a fine gel having a median diameter of 500 μm or more was added to a baked pudding having a weak sticky-like texture and a good mouthfeel and a strong flavor. The baked pudding had a gel strength similar to that of the control product 1 and good shape retention, but was almost the same as the control product 1 in terms of the sticky texture, mouth feel and flavor.

  From the above, the protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is a modified egg in a baked pudding obtained by denaturing an egg protein, while keeping the mixing ratio of the egg protein unchanged. While maintaining the shape-retaining property of the protein, the mucous-like texture peculiar to the denatured egg protein was reduced, and the mouthfeel and flavor were improved.

Test example 2
By changing the addition amount of the product 1 of the present invention prepared in Example 1 at the compounding ratios shown in Table 12, according to the operation shown in FIG. Was prepared. As a control, gellan gum and calcium chloride used as the gelling agent of the product 1 of the present invention were dissolved in a purine solution, cooled, pulverized, heated and heated according to the operation shown in FIG. 10 in the mixing ratio shown in Table 12. A baked pudding of Control 2 was prepared.
The same evaluation as in Test Example 1 was performed on the baked pudding prepared in Test Example 2.
Table 13 shows the evaluation results of Test Example 2.

  From the results shown in Table 13, the test product 13 containing 0.1% of the product 1 of the present invention had a weak sticky-like texture, a good mouthfeel, and a strong flavor. As the addition amount of the product 1 of the present invention increases, the sticky texture becomes weaker and the mouthfeel becomes better, and the test products 17 and 18 with the addition amounts of 3.0% and 5.0% are the most. The sticky texture became weak. As for the flavor, the test article 16 with the added amount of 2.0% was the strongest, and when the added amount became 3.0% or more, the flavor gradually became weaker due to the influence of the fine gel flavor. The gel strength and shape retention were the same as those of the control product 1 of Test Example 1 even when the product of the present invention was added up to 5.0%.

  On the other hand, the control product 2 in which gellan gum, which is a gelling agent, was added to the pudding solution and then denatured by heating as a fine gel (sol), showed almost no effect of reducing the mucous-like texture and improving the mouthfeel and flavor. There was no. Since the gellan gum content of the control product 2 and the test product 18 were the same, a protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less prepared in advance was added to the pudding solution. By heating, the mixture ratio of the egg protein was kept as it was, the shape-retaining property of the denatured egg protein was maintained, the sticky-like texture peculiar to the denatured egg protein was reduced, and the mouthfeel and flavor were improved.

Test example 3
With respect to the inventive products 1 to 11 and the comparative product 1 prepared in the examples 1 to 11 and the comparative example 1, the milk proteins of the test products 19 to 30 were prepared according to the operation shown in FIG. Fermented and denatured plain yogurt was prepared. In addition, as a control, plain yogurt of control product 3 in which the product of the present invention and the comparative product were not added was prepared according to the operation shown in FIG.

The following evaluation was performed on the plain yogurt prepared in Test Example 3.
<Gel strength>
The gel strength of plain yogurt stored in a refrigerator for one day was measured using a rheometer (manufactured by Leotech) under the following measurement conditions when the plunger was pushed down 1.6 mm from the yogurt surface.
Plunger: Disc shape with a diameter of 20 mm Ascending speed: 6.0 cm / min

<Shape retention>
For the shape retention of plain yogurt stored in the refrigerator for one day, turn the yogurt cup upside down, remove the yogurt into a dish, store in the refrigerator for 2 hours, measure the degree of sinking of the yogurt shape with a caliper, and Was evaluated.
A: Yogurt-shaped settling is less than 2 mm, and shape retention is very good.
：: Yogurt-shaped settling is less than 2 to 5 mm, and shape retention is good.
Δ: Yogurt-shaped settling was less than 5 to 10 mm, and shape retention was somewhat poor.
：: Yogurt-shaped sinkage of 10 mm or more, poor shape retention.
×: No yogurt shape, no shape retention.

<PH>
The pH of plain yogurt stored in a refrigerator for one day was measured using a pH meter (manufactured by Horiba, Ltd.) to evaluate the degree of progress of fermentation.
<Viscous texture and mouthfeel>
Sensory evaluation was performed by five skilled panelists on the sticky texture and mouthfeel of the plain yogurt stored in the refrigerator for one day. Using the sticky-like texture and mouthfeel of the control product 3 as criteria (rating: 0), the following seven levels of score evaluation were performed, and the average value was calculated.
+3 points: There is no sticky-like texture at all, and the taste is very good.
+2 points: Almost no sticky texture and good mouthfeel.
+1 point: The sticky texture is weak, and the mouthfeel is slightly good.
0 point: No difference from control product 3 with respect to the sticky texture and mouthfeel.
-1 point: Sticky-like texture is slightly strong, and mouthfeel is somewhat poor.
-2 points: Strong sticky texture and poor mouthfeel.
-3 points: Mouth-like texture is very strong, and mouthfeel is very poor.

<Flavor>
The sensory evaluation of the flavor of plain yogurt stored in the refrigerator for one day was performed by five skilled panelists. Using the yogurt flavor of Control 3 as a reference (score: 0), the following seven levels of score evaluation were performed, and the average value was calculated.
+3 points: Very strong yogurt flavor.
+2 points: Strong yogurt flavor.
+1 point: Yogurt flavor is slightly strong.
0 point: Yogurt flavor is not different from control product 3.
-1 point: Yogurt flavor is slightly weak.
-2 points ... The yogurt flavor is weak.
-3 points: The yogurt flavor is very weak and has no taste.
Table 15 shows the evaluation results of Test Example 3.

  From the results in Table 15, the test products 19 to 29 to which the products 1 to 11 of the present invention containing a fine gel having a median diameter of 500 µm or less were added, the gel strength was almost the same as the control product 3, and the shape retention was good. The pH is the same as that of the control product 3, and there is no fermentation inhibition, the mucous-like texture is weak, the mouthfeel is good, and the taste is plain yogurt, whereas the fine gel having a median diameter of 500 μm or more is obtained. The test product 30 to which the comparative product 1 containing was added had the same gel strength and good shape retention and no fermentation inhibition as the control product 3, but had a viscous-like texture, mouthfeel and flavor, and the control product 3 It was plain yogurt that was almost the same.

  From the above, the protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is a modified yolk in plain yogurt in which milk protein has been denatured, the milk protein proportion remains unchanged, While maintaining the shape-retaining property of the protein, the mucous-like texture peculiar to the denatured milk protein was reduced, and the mouthfeel and flavor were improved.

Test example 4
Plain yogurt of test products 31 to 36 was prepared in the same manner as test product 19 according to the operation shown in FIG. 11 by changing the addition amount of product 1 of the present invention prepared in Example 1 at the mixing ratio shown in Table 16. Was prepared. As a control, gellan gum and calcium chloride used as the gelling agent of the product 1 of the present invention were dissolved in a yogurt solution, cooled, pulverized, and fermented according to the operation shown in FIG. A control product 4 plain yogurt was prepared.
The same evaluation as in Test Example 3 was performed on the plain yogurt prepared in Test Example 4.
Table 17 shows the evaluation results of Test Example 4.

  From the results shown in Table 17, the test product 31 to which the product 1 of the present invention was added at 0.1% had a weak sticky-like texture, a good mouthfeel, and a strong flavor. As the addition amount of the product 1 of the present invention increases, the sticky texture becomes weaker and the mouthfeel becomes better, and the test products 35 and 36 with the addition amounts of 3.0% and 5.0% are the most. The sticky texture became weak. As for the flavor, the test products 35 and 36 with the added amounts of 3.0% and 5.0% were the strongest, and the results were similar to the viscous texture. The gel strength, shape retention and pH were the same as those of the control product 3 of Test Example 3 even when the product of the present invention was added to 5.0%.

  On the other hand, after adding gellan gum, which is a gelling agent, to the yogurt solution, the control product 4, which was fermented as a fine gel (sol), had almost no effect of reducing the mucous-like texture, improving mouthfeel and flavor. . Since the gellan gum content of the control product 4 and the test product 36 is the same, a protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less prepared in advance was added to the yogurt solution. The fermentation reduced the sticky-like texture peculiar to the denatured milk protein while maintaining the shape retention property of the denatured milk protein while maintaining the added amount of milk protein, and improved the mouthfeel and flavor.

Test example 5
For the inventive products 1 to 11 and the comparative product 1 prepared in the examples 1 to 11 and the comparative example 1, the filling tofu of the test products 37 to 48 was prepared according to the operation shown in FIG. Prepared. As a control, filled tofu of the control product 5 in which the product of the present invention and the comparative product were not added was prepared according to the operation shown in FIG.

The following evaluation was performed on the packed tofu prepared in Test Example 5.
<Gel strength>
Regarding the gel strength of the packed tofu stored in the refrigerator for one day, the load when the plunger was pushed down 2.4 mm from the tofu surface was measured using a rheometer (manufactured by Leotech) under the following measurement conditions.
Plunger: Disc shape with a diameter of 20 mm Ascending speed: 6.0 cm / min

<Shape retention>
Regarding the shape retention of the filled tofu stored in the refrigerator for 1 day, turn the tofu cup upside down, take out the tofu in a dish, store it in the refrigerator for 2 hours, measure the degree of sinking of the tofu shape with a vernier caliper, Was evaluated.
A: Tofu-shaped settling is less than 2 mm, and shape retention is very good.
：: Tofu-shaped settling is less than 2 to 5 mm, and shape retention is good.
Δ: Tofu-shaped settling was less than 5 to 10 mm, and shape retention was somewhat poor.
：: Tofu-shaped sink of 10 mm or more, poor shape retention.
×: No tofu shape and no shape retention.

<Viscous texture and mouthfeel>
Sensory evaluation was performed by five skilled panelists on the sticky texture and mouthfeel of the packed tofu stored in the refrigerator for one day. Based on the sticky-like texture and mouthfeel of the control product 5 as a reference (score: 0), the following seven-point scoring was performed, and the average value was calculated.
+3 points: There is no sticky-like texture at all, and the taste is very good.
+2 points: Almost no sticky texture and good mouthfeel.
+1 point: The sticky texture is weak, and the mouthfeel is slightly good.
0 point: No difference from control product 5 in terms of the sticky texture and mouthfeel.
-1 point: Sticky-like texture is slightly strong, and mouthfeel is somewhat poor.
-2 points: Strong sticky texture and poor mouthfeel.
-3 points: Mouth-like texture is very strong, and mouthfeel is very poor.

<Flavor>
The flavor of the packed tofu stored in the refrigerator for one day was subjected to a sensory evaluation by five skilled panelists. Based on the tofu flavor of the control product 5 as a reference (score: 0), the following seven-point score evaluation was performed, and the average value was calculated.
+3 points: Very strong tofu flavor.
+2 points: Strong tofu flavor.
+1 point: Tofu flavor is slightly strong.
0 point: Tofu flavor is not different from control product 5.
-1 point: Tofu flavor is slightly weak.
-2 points: Tofu flavor is weak.
-3 points: The tofu flavor is very weak and has no taste.
Table 19 shows the evaluation results of Test Example 5.

  From the results in Table 19, the test articles 37 to 47 to which the inventive articles 1 to 11 containing the fine gel having a median diameter of 500 µm or less were added, the gel strength was almost the same as the control article 5, and the shape retention was good. The test product 48 to which the comparative product 1 containing a fine gel having a median diameter of 500 μm or more was added to the packed tofu having a weak sticky-like texture, a good mouthfeel, and a strong flavor. The gel strength was slightly weaker than that of the control product 5, and the shape retention was slightly inferior, and the filled tofu was almost the same as the control product 5 in terms of the sticky texture, mouthfeel and flavor.

  From the above, the protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is the modified soybean in the packed soybean protein-modified tofu with the soybean protein proportion unchanged. While maintaining the shape-retaining property of the protein, the sticky texture unique to the denatured soybean protein was reduced, and the mouthfeel and flavor were improved.

Test example 6
The amount of the product 1 of the present invention prepared in Example 1 was changed at the mixing ratio shown in Table 20, and the filled tofu of the test products 49 to 54 was prepared in the same manner as the test product 37 according to the operation shown in FIG. Was prepared. As a control, gellan gum and calcium chloride used as the gelling agent of the product 1 of the present invention were dissolved in soymilk, cooled, pulverized, and added with bittern according to the operation shown in FIG. 14 in the mixing ratio shown in Table 20. A packed tofu of the heated control product 6 was prepared.
The same evaluation as in Test Example 5 was performed on the packed tofu prepared in Test Example 6.
Table 21 shows the evaluation results of Test Example 6.

  From the results shown in Table 21, the test product 49 containing 0.1% of the product 1 of the present invention had a weak sticky-like texture, a good mouthfeel, and a strong flavor. As the addition amount of the product 1 of the present invention increases, the sticky texture is further weakened and the mouthfeel is further improved, and the test product 52 having an addition amount of 2.0% has the weakest sticky texture. Conversely, when the amount was 3.0% or more, the sticky texture was rather strong and the mouthfeel was slightly worse. As for the flavor, the test product 52 with the added amount of 2.0% is the strongest, and when the added amount is 3.0% or more, on the contrary, it gradually becomes weaker due to the influence of the fine gel flavor, and has a sticky texture. Similar results were obtained. The gel strength and the shape retention were the same as those of the control product 5 of Test Example 5 even when the product of the present invention was added up to 5.0%.

  On the other hand, after adding gellan gum, which is a gelling agent, to soymilk, and then heating it with a fine gel (sol-like) bittern, the control product 6 has almost no effect of reducing the sticky-like texture and improving the mouthfeel and flavor. There was no. Since the gellan gum content of the control product 6 and the test product 54 is the same, a protein-containing sol-based food modifier containing a fine gel having a median diameter of 500 μm or less prepared in advance is added to soymilk. By adding and heating, the amount of soy protein added remains unchanged, while maintaining the shape retention of the denatured soy protein, reducing the sticky texture of the denatured soy protein, improving mouthfeel and flavor did.

Test example 7
Inventive products 1 to 11 and comparative product 1 prepared in Examples 1 to 11 and Comparative Example 1 were hardened with gelatin of test products 55 to 66 in accordance with the operation shown in FIG. A noodle soup was prepared. As a control, a noodle soup solidified with gelatin of a control product 7 containing no product of the present invention and a comparative product in the mixing ratio shown in Table 22 was prepared according to the operation shown in FIG.

The following evaluation was performed on the noodle soup solidified with gelatin prepared in Test Example 7.
<Gel strength>
After storing overnight in a refrigerator, the noodle soup solidified with gelatin, which was allowed to stand in a thermostat at 10 ° C. for about 2 hours, was filled in a cylindrical cup made of resin (top diameter: 70 mm, bottom diameter: 42 mm, height: 57 mm). Using a rheometer (manufactured by Leotech Co.), the load when the plunger pressed down 4 mm from the surface of the noodle soup solidified with gelatin was measured using a rheometer (manufactured by Leotech) under the following conditions. .
Plunger: Disc shape with a diameter of 20 mm Ascending speed: 6.0 cm / min

<Shape retention and subduction>
Noodle soup hardened with gelatin stored overnight in a refrigerator is crashed with a spoon about 1 cm square, 400 g is filled in a special container, and 160 g of boiled buckwheat noodles are evenly placed and stored in the refrigerator. Gelatin after 24 hours The degree of sinking of the buckwheat into the noodle soup hardened in step was measured with calipers and evaluated according to the following criteria.
：: Sink sink into noodle soup is less than 5 mm, and shape retention is very good.
：: Sink sink into noodle soup is less than 5 to 10 mm, and shape retention is good.
Δ: Sink sink into noodle soup is less than 10 to 15 mm, and shape retention is slightly poor.
▲: Sink sink into noodle soup is less than 15 to 20 mm, and shape retention is poor.
×: All the buckwheat sinks into the noodle soup (20 mm or more) and has no shape retention.

<Viscous texture and mouthfeel>
After storage in a refrigerator overnight, sensory evaluation was performed by five skilled panelists on the sticky texture and mouthfeel of the noodle soup solidified and melted with gelatin that had been allowed to stand in a thermostat at 37 ° C. for about 2 hours. Using the sticky-like texture and mouthfeel of the control product 7 as criteria (rating: 0), the following seven-point scoring was performed, and the average value was calculated.
+3 points: There is no sticky-like texture at all, and the taste is very good.
+2 points: Almost no sticky texture and good mouthfeel.
+1 point: The sticky texture is weak, and the mouthfeel is slightly good.
0 point: No difference from control product 7 with respect to the sticky texture and mouthfeel.
-1 point: Sticky-like texture is slightly strong, and mouthfeel is somewhat poor.
-2 points: Strong sticky texture and poor mouthfeel.
-3 points: Mouth-like texture is very strong, and mouthfeel is very poor.

<Flavor>
After storage in a refrigerator overnight, five skilled panelists conducted a sensory evaluation on the flavor of the noodle soup solidified and melted with gelatin which was allowed to stand in a thermostat at 37 ° C. for about 2 hours. Using the soup flavor of the control product 7 as a reference (score: 0), the following seven-point score evaluation was performed, and the average value was calculated.
+3 points: Very strong soup flavor.
+2 points: Strong soup flavor.
+1 point: The soup flavor is rather strong.
0 point: The soup flavor is the same as the control product 7.
-1 point: The soup flavor is slightly weak.
-2 points ... The soup flavor is weak.
-3 points: The soup flavor is very weak and has no taste.
Table 23 shows the evaluation results of Test Example 7.

  From the results in Table 23, the test products 55 to 65 to which the present invention products 1 to 11 containing a fine gel having a median diameter of 500 μm or less were added, the gel strength was almost the same as the control product 7, and the shape retention was good. The noodle soup hardened with buckwheat gelatin hardly sinks into the noodle soup.The noodle soup has a weak sticky-like texture and good mouthfeel. The test product 66 to which the comparative product 1 containing a fine gel of 500 μm or more was added had the same gel strength and good shape retention as the control product 7, and had little sinking into noodle soup hardened with buckwheat gelatin. The noodle soup was hardened with gelatin which was almost the same as the control product 7 in terms of the sticky texture, mouthfeel and flavor.

  From the above, the protein-containing sol food modifier containing a fine gel having a median diameter of 500 μm or less can be preserved in gelled gelatin without changing the mixing ratio of gelatin in noodle soup hardened with gelatin. While maintaining the formability, the viscous-like texture peculiar to the melted gelatin was reduced, and the mouthfeel and flavor were improved.

Test Example 8
The amount of the product 1 of the present invention prepared in Example 1 was changed at the compounding ratio shown in Table 24, and the gelatin of the test products 67 to 72 was obtained in the same manner as the test product 55 according to the operation shown in FIG. A hardened noodle soup was prepared. As a control, gellan gum and calcium chloride used as the gelling agent of the product 1 of the present invention were dissolved in noodle soup in a mixing ratio shown in Table 24 according to the operation shown in FIG. Noodle soup hardened with gelatin of No. 8 was prepared.
The same evaluation as in Test Example 7 was performed on the noodle soup hardened with gelatin prepared in Test Example 8.
Table 25 shows the evaluation results of Test Example 8.

  From the results shown in Table 25, the test product 67 containing 0.1% of the product 1 of the present invention had a weak sticky-like texture, a good mouthfeel, and a strong flavor. As the addition amount of the product 1 of the present invention increases, the sticky-like texture becomes weaker and the mouthfeel becomes better, and the test products 71 and 72 with the addition amounts of 3.0% and 5.0% are the most. The sticky texture became weak. As for the flavor, the test product 70 with the added amount of 2.0% was the strongest, and when the added amount was 3.0% or more, it gradually weakened due to the influence of the fine gel flavor. The gel strength, shape retention and sinking were the same as those of the control product 7 of Test Example 7 even when the product of the present invention was added up to 5.0%.

  On the other hand, after adding gellan gum which is a gelling agent to the noodle soup liquid, the control product 8 in the form of a fine gel (sol) had almost no effect of reducing the mucous-like texture and improving the mouthfeel and flavor. . Since the gellan gum content of the control product 8 and the test product 72 is the same, the protein-containing sol food modifier containing a fine gel prepared in advance containing a fine gel having a median diameter of 500 μm or less is hardened with gelatin. By adding the soup to the soup, the gelatin mixture ratio was kept as it was, the shape-retaining texture of the gelatinized gelatin was maintained, the viscosity-like texture peculiar to the melted gelatin was reduced, and the mouthfeel and flavor were improved.

Test example 9
For the products 1 to 11 and the comparative product 1 of the present invention prepared in Examples 1 to 11 and Comparative Example 1, chicken mixes of the test products 73 to 84 were prepared according to the operation shown in FIG. Prepared. In addition, as a control, a chicken tsukuni of Control product 9 in which the product of the present invention and the comparative product were not added was prepared according to the operation shown in FIG.

The following evaluation was performed on the chicken tsukune prepared in Test Example 9.
<Gel strength>
For the gel strength of chicken tsukutsu stored for 1 day in a refrigerator, the height of chicken tsukutsu was cut to 20 mm and cut out with a cylindrical metal mold having a diameter of 37 mm using a rheometer (manufactured by Leotech). Under the following measurement conditions, the load when the plunger was pushed down 2.4 mm from the chicken meat surface was measured.
Plunger: Disc shape with a diameter of 10 mm Ascending speed: 2.0 cm / min

<Shape retention>
With respect to the shape retention of chicken tsukune after firing and cooling, the degree of deformation before firing (after molding) was measured with a vernier caliper, and evaluated based on the following criteria.
：: Chicken meat drop in height was less than 2 mm and shape retention was very good.
：: Chicken meat drop in height is less than 2 to 5 mm, and shape retention is good.
Δ: The height of the chicken meat drop was less than 5 to 10 mm, and the shape retention was somewhat poor.
：: Chicken meat drop in height less than 10 to 15 mm, poor shape retention.
×: The height of the chicken meat drop was 15 mm or more, and there was no shape retention.

<Viscous texture and mouthfeel>
A sensory evaluation was conducted by five skilled panelists on the sticky texture and mouthfeel of the chicken tsukune stored in the refrigerator for one day. Based on the sticky-like texture and mouthfeel of the control product 9 as a reference (score: 0), the following seven-point scoring was performed, and the average value was calculated.
+3 points: There is no sticky-like texture at all, and the taste is very good.
+2 points: Almost no sticky texture and good mouthfeel.
+1 point: The sticky texture is weak, and the mouthfeel is slightly good.
0 point: No difference from control product 9 in both the sticky texture and mouthfeel.
-1 point: Sticky-like texture is slightly strong, and mouthfeel is somewhat poor.
-2 points: Strong sticky texture and poor mouthfeel.
-3 points: Mouth-like texture is very strong, and mouthfeel is very poor.

<Flavor>
The sensory evaluation was performed by five skilled panelists on the flavor of chicken tsukune stored in the refrigerator for one day. The following seven-point score evaluation was performed based on the tsukune flavor (chicken umami and ginger taste) of the control product 9 as a reference (score: 0), and the average value was calculated.
+3 points: Tsukune flavor is very strong.
+2 points ... Tsukune flavor is strong.
+1 point: Tsukune flavor is rather strong.
0 point: Tsukune flavor is not different from control product 9.
-1 point: Tsukune flavor is slightly weak.
-2 points ... Tsukune flavor is weak.
-3 points: Tsukune flavor is very weak and has no taste.
Table 27 shows the evaluation results of Test Example 9.

  From the results in Table 27, the test articles 73 to 83 to which the present invention articles 1 to 11 containing the fine gel having a median diameter of 500 μm or less were added, the gel strength was almost the same as the control article 9, and the shape retention was good. The test product 84 to which the comparative product 1 containing a fine gel having a median diameter of 500 μm or more was added, whereas the chicken meat meat having a weak sticky-like texture, a good mouthfeel, and a strong flavor was obtained. Although the gel strength was similar to the control product 9 and the shape retention was good, the chicken meat was almost the same as the control product 9 in terms of the sticky texture, mouthfeel and flavor.

  From the above, the protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is a chicken meat meat modified meat meat protein, the mixture ratio of meat meat protein, denatured meat meat While maintaining the shape-retaining property of the protein, the mucous-like texture peculiar to the denatured meat protein was reduced, and the mouthfeel and flavor were improved.

Test example 10
The amount of the product 1 of the present invention prepared in Example 1 was changed at the compounding ratio shown in Table 28, and the chicken Tsukune of the test products 85 to 90 were produced in the same manner as the test product 73 in accordance with the operation shown in FIG. Was prepared. As a control, a control product was prepared by cooling the solution of gellan gum and calcium chloride used as the gelling agent of the product 1 of the present invention in a mixing ratio shown in Table 28 according to the operation shown in FIG. Ten chicken meatballs were prepared.
In addition, the same evaluation as in Test Example 9 was performed on the chicken tsukuni prepared in Test Example 10.
Table 29 shows the evaluation results of Test Example 10.

  From the results shown in Table 29, the test product 85 containing 0.1% of the product 1 of the present invention had a weak sticky-like texture, a good mouthfeel, and a strong flavor. As the amount of addition of the product 1 of the present invention increased, the sticky texture became weaker and the mouthfeel became even better. Test product 89 and test product 90 had the weakest sticky texture. As for the flavor, the test product 88 with the added amount of 2.0% was the strongest, and when the added amount was 3.0% or more, it gradually weakened due to the influence of the fine gel flavor. The gel strength and shape retention were the same as those of the control product 9 of Test Example 9 even when the product of the present invention was added up to 5.0%.

  On the other hand, the control product 10 in which the gellan gum solution as the gelling agent was cooled and then added to the tsukuni dough and heated, had almost no effect of reducing the sticky-like texture and improving the mouthfeel and flavor. In addition, since the gellan gum content of the control product 10 and the test product 90 is the same, a protein-containing sol-form food modifier containing a fine gel having a median diameter of 500 μm or less prepared in advance is added to chicken meatball. By heating and heating, the mixture ratio of the meat protein remains unchanged, while maintaining the shape-retaining property of the denatured meat protein, the viscous-like texture peculiar to the denatured meat protein is reduced, and the mouthfeel and flavor are improved. .

Test Example 11
For the products 1 to 11 of the present invention and the comparative product 1 prepared in Examples 1 to 11 and Comparative Example 1, at the compounding ratios shown in Table 30, according to the operation shown in FIG. Was prepared. In addition, as a control, a horse mackerel clam of a control product 11 in which the product of the present invention and the comparative product were not added was prepared according to the operation shown in FIG.

The following evaluation was performed on the horse mackerel fins prepared in Test Example 11.
<Gel strength>
As for the gel strength of horse mackerel fins stored in a refrigerator for one day, the height of the fins was cut into 20 mm and cut out with a cylindrical metal mold having a diameter of 37 mm using a rheometer (manufactured by Leotech). Under the following measurement conditions, the load when the plunger was pushed down 2.4 mm from the fin surface of the horse mackerel was measured.
Plunger: Disc shape with a diameter of 10 mm Ascending speed: 2.0 cm / min

<Shape retention>
As for the shape retention of horse mackerel fins after heating and cooling, the degree of deformation before heating (after molding) was measured with a vernier caliper, and evaluated according to the following criteria.
：: The reduction of the height of the fin is less than 2 mm, and the shape retention is very good.
：: The reduction in fin height is less than 2 to 5 mm, and the shape retention is good.
C: The decrease in the height of the fin is less than 5 to 10 mm, and the shape retention is slightly poor.
：: The decrease in the height of the fin is less than 10 to 15 mm, and the shape retention is poor.
X: The decrease in the height of the fin is 15 mm or more, and there is no shape retention.

<Viscous texture and mouthfeel>
Sensory evaluation was conducted by five skilled panelists on the sticky texture and mouthfeel of horse mackerel fins stored for one day in a refrigerator. Based on the sticky-like texture and mouthfeel of the control product 11 as a reference (rating: 0), the following seven levels of score evaluation were performed, and the average value was calculated.
+3 points: There is no sticky-like texture at all, and the taste is very good.
+2 points: Almost no sticky texture and good mouthfeel.
+1 point: The sticky texture is weak, and the mouthfeel is slightly good.
0 point: No difference from control product 11 in both the sticky texture and mouthfeel.
-1 point: Sticky-like texture is slightly strong, and mouthfeel is somewhat poor.
-2 points: Strong sticky texture and poor mouthfeel.
-3 points: Mouth-like texture is very strong, and mouthfeel is very poor.

<Flavor>
The sensory evaluation was carried out by five skilled panelists on the flavor of horse mackerel caught in the refrigerator for one day. The following seven-point scoring was performed based on the savory flavor (fish umami and ginger taste) of the control product 11 as a reference (rating: 0), and the average value was calculated.
+3 points ... Tsumire flavor is very strong.
+2 points ... Tsumire flavor is strong.
+1 point ... Tsumire flavor is rather strong.
0 point: Tummy flavor is not different from control product 11.
-1 point: Tsumire flavor is slightly weak.
-2 points: Tsumire flavor is weak.
-3 points ... Tsumire flavor is very weak and has no taste.
Table 31 shows the evaluation results of Test Example 11.

  From the results in Table 31, the test articles 91 to 101 to which the present invention articles 1 to 11 containing a fine gel having a median diameter of 500 μm or less were added, the gel strength was almost the same as the control article 11, and the shape retention was good. The test product 102 was prepared by adding a comparative product 1 containing a fine gel having a median diameter of 500 μm or more, while having a weak sticky-like texture, a good mouthfeel, and a strong flavor. The gel had the same gel strength and good shape retention as the control product 11, but had a sticky fin that was almost the same as the control product 11 in both the sticky texture and the mouthfeel and flavor.

  From the above, the protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less was modified in fish mackerel tuna caught in a modified fish mackerel with the proportion of the fish protein unchanged. While maintaining the shape retention property of the fish meat protein, the sticky-like texture peculiar to the denatured fish meat protein was reduced, and the mouthfeel and flavor were improved.

Test Example 12
The amount of the product 1 of the present invention prepared in Example 1 was changed at the compounding ratio shown in Table 32, and according to the operation shown in FIG. Tsumire was prepared. As a control, a solution in which gellan gum and calcium chloride used as gelling agents of the product 1 of the present invention were cooled and added to a horse mackerel fin dough according to the operation shown in FIG. Article 12 horse mackerel fins were prepared.
The same evaluation as in Test Example 11 was performed on the horse mackerel fins prepared in Test Example 12.
Table 33 shows the evaluation results of Test Example 12.

  From the results in Table 33, it was found that the test product 103 containing 0.1% of the product 1 of the present invention had a weak sticky-like texture, good mouthfeel, and a strong flavor. As the addition amount of the product 1 of the present invention increases, the sticky texture becomes weaker and the mouthfeel becomes better, and the test products 107 and 108 with the addition amounts of 3.0% and 5.0% are the most. The sticky texture became weak. With respect to the flavor, the test product 106 with the added amount of 2.0% was the strongest, and when the added amount was 3.0% or more, it gradually weakened due to the influence of the fine gel flavor. The gel strength and shape retention were the same as those of the control product 11 of Test Example 11 even when the product of the present invention was added to 5.0%.

  On the other hand, the control product 12 in which the gellan gum solution as the gelling agent was cooled and then added to the horse mackerel fin dough and heated, had almost no effect of reducing the mucous-like texture, improving mouthfeel and flavor. In addition, since the gellan gum content of the control product 12 and the test product 108 is the same, the protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less prepared in advance is used as a mackerel clam dough. By adding and heating, the mixture ratio of the fish protein remains unchanged, while maintaining the shape-retaining property of the denatured fish protein, reducing the sticky-like texture unique to the denatured fish protein, improving mouthfeel and flavor did.

Example 12
Using curdlan as a gelling agent at the blending ratio shown in Table 34 and preparing the protein-containing sol food modifier containing a fine gel of the product 12 of the present invention, according to the operation shown in FIG. did. The citric acid solution was prepared by dissolving 500 g of citric acid in water so that the total amount was 1 L.

  With respect to the product 12 of the present invention prepared in Example 12, a measurement result of a median diameter measured by a particle size distribution measuring device (manufactured by Beckman coulter, model name: LS 13320) and a curdlan dispersion shown in FIG. The solution obtained by heating the liquid obtained in the step (*) in the figure to 90 ° C. in a stationary state was added with 50% by weight of water of the gel, and the melting temperature of the gel was measured. It is described in Table 35.

Test Example 13
With respect to the product 12 of the present invention prepared in Example 12, the firing ratio of the test product 109 was determined in the same mixing ratio as that of the test products 1 to 12 shown in Table 10 according to the same operation as the test products 1 to 12 shown in FIG. Pudding was prepared.
The same evaluation as in Test Example 1 was performed on the baked pudding prepared in Test Example 13.
Table 36 shows the evaluation results of Test Example 13.

  From the results shown in Table 36, the test article 109 to which the product 12 of the present invention containing a fine gel having a median diameter of 500 μm or less was added, the gel strength was almost the same as the control article 1, the shape retention was good, and the viscosity was good. It was a baked pudding with a weak texture, good mouthfeel, and a strong flavor.

  From the above, the protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is a modified egg in a baked pudding obtained by denaturing an egg protein, while keeping the mixing ratio of the egg protein unchanged. While maintaining the shape-retaining property of the protein, the mucous-like texture peculiar to the denatured egg protein was reduced, and the mouthfeel and flavor were improved.

Test Example 14
With respect to the product 12 of the present invention prepared in Example 12, at the same blending ratio as that of the test products 19 to 30 shown in Table 14, according to the same operation as the test products 19 to 30 shown in FIG. Yogurt was prepared.
The same evaluation as in Test Example 3 was performed on the plain yogurt prepared in Test Example 14.
Table 37 shows the evaluation results of Test Example 14.

  From the results in Table 37, it is found that the test product 110 to which the product 12 of the present invention containing a fine gel having a median diameter of 500 μm or less was added had almost the same gel strength as the control product 3, good shape retention, and pH. This was plain yogurt having no fermentation inhibition similarly to control product 3, having a weak sticky-like texture, good mouthfeel, and a strong flavor.

  From the above, the protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is a modified yolk in plain yogurt in which milk protein has been denatured, the milk protein proportion remains unchanged, While maintaining the shape-retaining property of the protein, the mucous-like texture peculiar to the denatured milk protein was reduced, and the mouthfeel and flavor were improved.

Test Example 15
The product 12 of the present invention prepared in Example 12 was filled with the test product 111 at the same mixing ratio as that of the test products 37 to 48 shown in Table 18 according to the same operation as the test products 37 to 48 shown in FIG. Tofu was prepared.
The same evaluation as in Test Example 5 was performed on the packed tofu prepared in Test Example 15.
Table 38 shows the evaluation results of Test Example 15.

  From the results shown in Table 38, the test article 111 to which the inventive article 12 containing a fine gel having a median diameter of 500 μm or less was added, the gel strength was almost the same as the control article 5, the shape retention was good, and the viscosity was good. The textured texture was weak, the mouthfeel was good, and the flavor was a packed tofu with a strong flavor.

  From the above, the protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is the modified soybean in the packed soybean protein-modified tofu with the soybean protein proportion unchanged. While maintaining the shape-retaining property of the protein, the sticky texture unique to the denatured soybean protein was reduced, and the mouthfeel and flavor were improved.

Test Example 16
For the product 12 of the present invention prepared in Example 12, the gelatin of the test product 112 was prepared in the same mixing ratio as that of the test products 55 to 66 shown in Table 22 according to the same operation as that of the test products 55 to 66 shown in FIG. A noodle soup hardened in was prepared.
The same evaluation as in Test Example 7 was performed on the noodle soup solidified with gelatin prepared in Test Example 16.
Table 39 shows the evaluation results of Test Example 16.

  From the results in Table 39, it is found that the test product 112 to which the product 12 of the present invention containing a fine gel having a median diameter of 500 μm or less has almost the same gel strength as the control product 7, good shape retention, and buckwheat noodles There was little sinking into the noodle soup hardened with gelatin, and the noodle soup hardened with gelatin having a weak sticky-like texture and good mouthfeel and a strong flavor.

From the above, the protein-containing sol food modifier containing a fine gel having a median diameter of 500 μm or less can be preserved in gelled gelatin while maintaining the mixing ratio of gelatin in noodle soup hardened with gelatin. While maintaining the formability, the viscous-like texture peculiar to the melted gelatin was reduced, and the mouthfeel and flavor were improved.

Test Example 17
About the product 12 of the present invention prepared in Example 12, the chicken of the test product 113 was prepared according to the same operation as the test products 73 to 84 shown in FIG. Tsukune was prepared.
In addition, the same evaluation as in Test Example 9 was performed on the chicken tsukune prepared in Test Example 17.
Table 40 shows the evaluation results of Test Example 17.

  From the results in Table 40, it is found that the test product 113 to which the product 12 of the present invention containing a fine gel having a median diameter of 500 μm or less has almost the same gel strength as the control product 9 and has good shape retention and viscosity. The chicken had a weak texture, good mouthfeel, and a strong flavor.

  From the above, the protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less is a chicken meat meat modified meat meat protein, the mixture ratio of meat meat protein, denatured meat meat While maintaining the shape-retaining property of the protein, the mucous-like texture peculiar to the denatured meat protein was reduced, and the mouthfeel and flavor were improved.

Test Example 18
The product 12 of the present invention prepared in Example 12 was mixed at the same mixing ratio as that of the test products 91 to 102 shown in Table 30 and in accordance with the same operation as that of the test products 91 to 102 shown in FIG. Was prepared.
The same evaluation as in Test Example 11 was performed on the horse mackerel claws prepared in Test Example 18.
Table 41 shows the evaluation results of Test Example 18.

  From the results shown in Table 41, the test article 114 to which the inventive article 12 containing a fine gel having a median diameter of 500 μm or less was added, the gel strength was almost the same as the control article 11, the shape retention was good, and the viscosity was good. The texture was weak, the mouth was good, and the flavor was strong.

  From the above, the protein-containing sol-like food modifier containing a fine gel having a median diameter of 500 μm or less was modified in fish mackerel tuna claws, in which the mixture ratio of fish protein was unchanged. While maintaining the shape retention property of the fish meat protein, the sticky-like texture peculiar to the denatured fish meat protein was reduced, and the mouthfeel and flavor were improved.

  According to the present invention, the protein-containing sol food maintains the shape retention of the denatured protein while maintaining the proportion of the protein, reduces the sticky-like texture peculiar to the denatured protein, and improves the mouthfeel and flavor. Thus, it is possible to provide a modifier for improving the quality such as the above, and the industrial contribution is high.

Claims (5)

  A protein-containing sol food modifier containing a fine gel of a gelling agent having a median diameter of 500 μm or less.   The gelling agent is at least one or more selected from the group consisting of agar, carrageenan, gellan gum, xanthan gum, locust bean gum, tara gum, glucomannan, konjac powder (potato), pectin, alginic acid, alginates, and curdlan. The protein-containing sol food modifier according to claim 1, which is a saccharide.   The protein according to claim 1 or 2, wherein the protein of the protein-containing sol food contains at least one protein selected from the group consisting of gelatin, eggs, milk, beans, meat and fish. Modifier for food containing sol.   A protein-containing sol food containing the modifier according to claim 1. 5. The protein-containing sol according to claim 4, wherein the protein of the protein-containing sol food contains at least one protein selected from the group consisting of gelatin, eggs, milk, beans, livestock and fish. Food.

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