JP3515703B2 - Gel food base - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a preservative gel food base. More specifically, it relates to a liquid or pasty base for gel-like foods, which can be mixed with milk to prepare a gel-like food having a pH of 5.5 or more with no or almost no sourness.

[0002]

2. Description of the Related Art Conventionally, it has been known that pectin and milk are mixed to make a gel dessert. For example, in a dessert composition containing low methoxyl pectin, sugars, organic acids, organic acid salts, and optionally fruits, etc., citric acid and sodium citrate are contained, and the weight ratio of the citric acid and sodium citrate is 1: 1. To 1.5 and adjust the pH of the dessert composition to 3.8 to 4.3, then heat-treat in a sealed state, and then add a calcium-containing base material such as milk to obtain a uniform mixture. A method for producing an acidic gel dessert having a smooth gel (Japanese Patent Publication No. 59-4104) has been proposed. Also,
A gelled food base containing pectin has been commercialized, and by using this base, a gelled dessert can be easily prepared simply by mixing milk.

By the way, conventional gel food bases are
Although a gelled dessert with good sourness can be made by mixing with milk, the pH is 5.5, and further 6.
It was not possible to make a gelled dessert with zero sourness. Therefore, it was not suitable for making gel-like foods with a less sour taste, such as Japanese-style desserts containing matcha and azuki beans, or milk desserts utilizing the original flavor of milk.

[0004]

An object of the present invention is to provide a gel-like food base containing pectin and having excellent preservability, which can be mixed with milk to prepare a gel-like food having a pH of 5.5 or more. The object is to provide a gel-like food base that can be produced.

In order to solve the above-mentioned problems, the present inventors first tried to adjust the pH of the base containing pectin as a gelling agent to 6.0, but it has good storage stability and good storage stability. It was not possible to complete the gel-forming base. When the pH of the base is adjusted to 6.0, the base must be heat-sterilized at a temperature higher than 100 ° C. to ensure storage stability, but the heat of the above-mentioned sterilization causes gel formation of pectin contained in the base. This is because the ability is lost.

Next, the present inventors have further studied by adjusting the pH of the gel food base to an acidic side in order to ensure the preservability of the gel food base without performing the above heat sterilization. As a result, it contains one or more selected from phytic acid, gluconic acid or sodium metaphosphate, and
It was found that the above-mentioned problems can be solved by the gel food base of 3.5 to 4.5. The present invention has been completed based on the above findings.

[0007] JP-A-57-146548 discloses an invention relating to a composition for whipping dessert containing phytic acid. In addition, JP-A-8-29894
Japanese Unexamined Patent Publication No. 2 describes an invention relating to a method for producing a milk protein-containing acidic gel food, which is said to contain gluconic acid. However, these inventions are also for preparing acidic gel-like foods, and in order to prepare a gel-like food having a pH of 5.5 or more, any one of phytic acid, gluconic acid, or sodium metaphosphate or these is used. The technical idea of blending a plurality is not disclosed.

[0008]

[0009]

Means for Solving the Problems The gist of the present invention is to have a storability of pH 3.5 to phytic acid, gluconic acid and / or sodium metaphosphate, and LM pectin.
A liquid or paste base for gel food of 4.5, which is prepared by mixing with milk to prepare a gel food having a pH of 5.5 or more.

Another object of the present invention is a liquid or pasty base for gel food as described above, which comprises 75 ° C to 100 ° C.
A gel food base that has been subjected to heat sterilization at 10 ° C. for 10 minutes to 60 minutes.

The present invention will be described below. The gel food base of the present invention contains LM pectin as a gelling agent.
The amount of the LM pectin may be an amount that can adjust the gelled food product to a desired gel strength when the gelled food base is mixed with milk. For example, when the gel food base and milk are mixed at a weight ratio of 1: 1, the amount of LM pectin in the gel food base is 0.8% by weight to 3.0% by weight, and further 1%. It is preferably 0.2% by weight to 2.0% by weight. Thereby, 10 g / cm ^{2 to} 40 g / c
m ^2, and more can be prepared gelled food having a gel strength of ^{15g / cm 2 ~30g / cm 2} . This gel food product has a smooth and relatively soft texture. In addition, the gel strength described in this specification uses a rheometer (manufactured by Sun Kagaku Co., Ltd., CR200D), and a plunger having a diameter of 16 mm is lowered at a speed of 6 cm / min with respect to a gel having an article temperature of 15 ° C. Then, the load per unit area applied to the plunger at the time of gel rupture was read.

The gel food base of the present invention is characterized by containing one or more selected from phytic acid, gluconic acid and sodium metaphosphate, so that the pH of the base during storage is 3.5. It is ~ 4.5, and when mixed with milk, the pH is 5.5 or more, and further the pH is 6.0-p.
The point is that a gelled food product having a smooth texture of H7.0 can be prepared. PH of the above base is 3.5-4.5
Accordingly, it is possible to provide a base that can be stored at room temperature for a long period of time and that can prepare a gelled food having sufficient strength. This is because by specifying the pH of the base to 3.5 to 4.5, it can be stored at room temperature without heat sterilization exceeding 100 ° C, and the gel forming ability of LM pectin is maintained.

In particular, by containing phytic acid in the gel food base of the present invention, it is possible to prepare a gel food which is more uniform and smoother than the gel food base containing no phytic acid. Furthermore, it is preferable to contain phytic acid and gluconic acid and / or sodium metaphosphate, and it is particularly preferable to contain phytic acid and sodium metaphosphate. When this gel food base containing phytic acid and sodium metaphosphate is used, a gel food having the most uniform and smooth texture can be obtained.

The amount of phytic acid, gluconic acid or sodium metaphosphate contained in the gel-like food base may be such that the pH of the base does not deviate from the range of 3.5 to 4.5. When the gel food base contains phytic acid, the amount thereof is 0.01% by weight to 0.1% by weight, and further 0.03% by weight to 0.05% by weight based on the total amount of the gel food base. Is preferred.

When the gel food base contains gluconic acid, its amount is 0.
05% by weight to 0.2% by weight, and further 0.08% by weight
It is preferably 0.12% by weight.

When the gelled food base contains sodium metaphosphate, the amount thereof is 0.05% to 0.2% by weight, more preferably 0.0% by weight based on the total amount of the gelled food base.
It is preferably 8% by weight to 0.12% by weight.

In adjusting the pH of the gel food base, an organic acid or an organic acid salt other than phytic acid, gluconic acid and sodium metaphosphate may be used in combination. Examples of the organic acid include citric acid and malic acid. Examples of the organic acid salt include sodium citrate and sodium chloride.

The gelled food base of the present invention may be appropriately blended with known gelled food materials such as sugars, pigments, flavors, fruit juices and fruits. However, the above raw materials maintain the pH of the base before mixing with milk at 3.5 to 4.5,
And the pH of the gel when mixed with milk and gelled,
It is limited to those that can be maintained at 5.5 or more, and more preferably 6.0 to 7.0.

The physical properties of the gel food base are as follows:
It is a liquid or paste that can be easily and uniformly mixed with milk, and the above physical properties may be adjusted by including a liquid such as water or fruit juice.

When the gel food base of the present invention is provided as a product, it may be filled and sealed in various containers such as pouches or molded containers, and subjected to heat sterilization treatment if necessary.
For example, when providing a gel food base that can be stored at room temperature for a long period of time, the temperature is 100 ° C or lower, preferably 75 ° C or lower.
It suffices to set the conditions corresponding to 10 minutes to 60 minutes at a temperature of 100 ° C. and perform heat sterilization. As a result, a gel food base can be obtained which can be stored at room temperature for a long period of time and maintains the gel forming ability of LM pectin. The storability in the present invention means that, when the gel food base is stored at room temperature, no microbial deterioration occurs for at least 12 months.

Next, a method for preparing a gelled food using the gelled food base of the present invention will be exemplified. The formulation of the gel-like food base used in this example was phytic acid 1
% Solution, 2 parts by weight of LM, 1.5 parts by weight of LM pectin, 20.0 parts by weight of granulated sugar, and 76.5 parts by weight of water. The pH of the above base is 4.5.
Is.

First, 100 parts by weight of the above base and 100 parts by weight of commercially available milk are mixed. The product temperatures of the base and milk are not particularly limited. However, the gel forming ability of the above base tends to decrease as the temperature decreases. Therefore, the base and milk should be 10 ℃ or higher, and even 15 ℃ to 2 ℃.
It is preferably 5 ° C. Then the above base and milk are mixed. This mixing may be accomplished, for example, with a spoon or similar device. This agitation thickens the mixture of base and milk. The above mixture becomes a gel food having a pH of 6.5 within 5 to 10 seconds from the start of stirring. This gel food has the original flavor of milk and no sourness. Also, its appearance is uniform and smooth.

The gel food base of the present invention described above is
A gelled food having a pH of 5.5 or higher can be prepared.
Therefore, it is suitable as a base for gel desserts which are preferably sour, such as milk desserts that utilize the original flavor of milk and Japanese desserts containing matcha. In addition, since a gel-like food can be made just by mixing it with milk, consumers can easily make desserts.

[0024]

Example 1 LM pectin (1.5 parts by weight), 2% by weight of a phytic acid solution having a concentration of 1%, 20.0 parts by weight of granulated sugar, and 76.5 parts by weight of water were mixed to prepare a dessert base 100.
Parts by weight were obtained. The pH of this base was 4.5. Next, the base was filled and sealed in a synthetic resin pouch to form a dessert base in a container, which was immersed in hot water at 95 ° C. for 20 minutes for heat sterilization treatment. Then, the base was cooled to room temperature. After cooling, add the dessert base to 100 parts by weight of milk at 10 ° C, stir with a spoon for about 5 seconds,
200 parts by weight of milk dessert were obtained. The pH of this milk dessert was 6.5.

The milk dessert was subjected to a sensory evaluation of the texture and sourness of the gel on a 5-grade scale. The evaluation method is as follows. The texture of the gel is 5 (very good), 4
(Good), 3 (normal), 2 (bad), 1 (extremely bad)
The following five-level evaluation was performed. The sourness of the milk dessert is 5 (no sourness), 4 (almost no sourness), 3 (feels sourness), 2 (feels sourness),
Five-level evaluation of 1 (feeling very strong sourness) was performed.
The results of the above evaluations are shown in Table 1. Further, the same base as the above dessert base was prepared separately, and this was stored at room temperature for testing. The results are shown in Table 1.

[0026]

Example 2 LM pectin 1.5 parts by weight, 1% concentration of phytic acid solution 2 parts by weight, 1% concentration of sodium metaphosphate 1 part by weight, granulated sugar 20.0 parts by weight, and water 7
The dessert base 100 parts by weight was prepared by mixing 5.5 parts by weight. The pH of this base was 4.3. next,
This base was filled and sealed in a synthetic resin pouch to prepare a dessert base in a container. Next, this base was heat-sterilized in the same manner as in Example 1, and then cooled to room temperature. Next, the cooled base was mixed with 100 parts by weight of milk at 10 ° C. to obtain 200 parts by weight of milk dessert. The pH of this milk dessert was 6.4. The texture and sourness of the milk dessert were evaluated in the same manner as in Example 1. The results are shown in Table 1. Further, the same base as the above dessert base was prepared separately, and this was stored at room temperature for testing. The results are shown in Table 1.

[0027]

Example 3 LM pectin (1.5 parts by weight), 1% strength gluconic acid solution (5 parts by weight), granulated sugar (20.0 parts by weight),
And 73.5 parts by weight of water are mixed to prepare a dessert base 100
Parts by weight were prepared. The pH of this base was 4.5. Next, this base was filled and sealed in a synthetic resin pouch to obtain a dessert base in a container. Then, this base was sterilized in the same manner as in Example 1 and cooled to room temperature. Then, the cooled berth was mixed with 100 parts by weight of milk at 10 ° C. to obtain 200 parts by weight of milk dessert. The pH of this milk dessert was 6.6. The texture and sourness of the milk dessert were evaluated in the same manner as in Example 1. The results are shown in Table 1. Further, the same base as the above dessert base was prepared separately, and this was stored at room temperature for testing. The results are shown in Table 1.

[0028]

Example 4 LM pectin 1.5 parts by weight, citric acid 0.
100 parts by weight of a dessert base was prepared by mixing 1.5 parts by weight of a 1% by weight 1% strength metaphosphoric acid solution, 20.0 parts by weight of granulated sugar and 76.9 parts by weight of water. The pH of this base was 4.0. Next, the base was filled and sealed in a synthetic resin pouch to obtain a dessert base in a container. Then, this base was sterilized in the same manner as in Example 1, then cooled to room temperature and mixed with 100 parts by weight of milk to obtain 200 parts by weight of milk dessert. The pH of this milk dessert was 6.3. The texture and sourness of the milk dessert were evaluated in the same manner as in Example 1. The results are shown in Table 1. Further, the same base as the above dessert base was prepared separately, and this was stored at room temperature for testing. The results are shown in Table 1.

[0029]

Comparative Example 1 LM pectin 1.5 parts by weight, citric acid 0.
1 part by weight, granulated sugar 20.0 parts by weight, and water 78.
4 parts by weight were mixed to prepare a dessert base. The pH of this base was 3.9. Next, the base was filled and sealed in a synthetic resin pouch to obtain a dessert base in a container. Next, this base was heat-sterilized in the same manner as in Example 1, then cooled to room temperature and mixed with milk to obtain 200 parts by weight of a milk dessert. The pH of this milk dessert was 6.0. The texture and sourness of this milk dessert were evaluated in the same manner as in Example 1. The results are shown in Table 1. Further, the same base as the above dessert base was prepared separately, and this was stored at room temperature for testing. The results are shown in Table 1.
Shown in.

[0030]

Comparative Example 2 LM pectin 1.5 parts by weight, citric acid 0.
A dessert base was prepared by mixing 2 parts by weight, 0.2 parts by weight of sodium citrate, 20.0 parts by weight of granulated sugar, and 78.1 parts by weight of water. The pH of this base is 4.2
Met. Next, the base was filled and sealed in a synthetic resin pouch to obtain a dessert base in a container. Next, this base was heat-sterilized in the same manner as in Example 1, then cooled to room temperature and mixed with milk to obtain 200 parts by weight of a milk dessert. The pH of this milk dessert is 5.7.
Met. The texture and sourness of this milk dessert were evaluated in the same manner as in Example 1. The results are shown in Table 1. Also, prepare the same base as the above dessert base separately,
This was subjected to a room temperature storage test. The results are shown in Table 1.

[0031]

COMPARATIVE EXAMPLE 3 1.5 parts by weight of LM pectin, 20.0 parts by weight of granulated sugar, and 78.5 parts by weight of water were mixed to prepare 100 parts by weight of a dessert base. PH of this base
Was 5.0. Next, the above base is filled and sealed in a synthetic resin pouch to make a dessert base in a container, which is subjected to heat sterilization treatment in the same manner as in Example 1, then cooled to room temperature and mixed with milk, and 200 parts by weight of milk dessert. Got
The pH of this milk dessert was 6.6. The texture and sourness of this milk dessert were evaluated in the same manner as in Example 1. The results are shown in Table 1. Further, the same base as the above dessert base was prepared separately, and this was stored at room temperature for testing. The results are shown in Table 1.

[0032]

Comparative Example 4 A dessert base was prepared by mixing 1.5 parts by weight of LM pectin, 20.0 parts by weight of granulated sugar and 78.5 parts by weight of water. The pH of this base was 5.0. Next, the base was filled and sealed in a synthetic resin pouch to form a dessert base in a container, subjected to pressure heat sterilization treatment at 121 ° C. for 15 minutes, then cooled to room temperature and mixed with milk. However, the above mixture did not form a gel upon continued stirring with a spoon. In addition, this mixture is
It was pH 6.6. Further, the same base as the above dessert base was prepared separately, and this was stored at room temperature for testing. The results are shown in Table 1.

[0033]

[Table 1]

[0034]

According to the gel food base of the present invention,
It is possible to easily make a gelled food having a pH of 5.5 or more, which has a smooth texture and a uniform gel. Therefore, matcha,
It is suitable for preparing a gelled food product that preferably has no sourness, such as a Japanese-style dessert containing bean paste, azuki beans, or the like, or a milk dessert. The gel food base can be stored at room temperature for a long time without being subjected to high temperature sterilization such as retort sterilization.

─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-51-70836 (JP, A) JP-A-59-187734 (JP, A) JP-A-8-298942 (JP, A) JP-A-8- 228700 (JP, A) JP 52-151764 (JP, A) JP 63-160559 (JP, A) JP 51-41474 (JP, A) JP 60-210955 (JP, A) JP 62-111651 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/05 A23C 9/154 A23L 1/06

Claims (2)

(57) [Claims] 1. A liquid or paste-like base for gel foods having a preservative property of pH 3.5 to 4.5 containing phytic acid, gluconic acid and / or sodium metaphosphate, and LM pectin, and containing milk. PH by mixing
A gel food base for preparing a gel food of 5.5 or more. 2. The gel food base according to claim 1, which has been subjected to heat sterilization treatment at 75 ° C. to 100 ° C. for 10 minutes to 60 minutes.