JP3941056B2 - Quality improver for dairy products - Google Patents

Description

【００８８】
（２）発酵乳（ソフトヨーグルト）の調製
上記食品添加組成物（実施例ａ〜ｆ、比較例ａ、ｂ）を用いて、下記の処方に従ってソフトヨーグルト（実施例１〜６、比較例１、２）を調製した。
【００８９】
【表２】

【００９０】
具体的には、イオン交換水と牛乳の混合液に、予め十分に混合しておいた脱脂粉乳、グラニュー糖および食品添加組成物（実施例ａ〜ｆ、比較例ａ、ｂ）の粉体混合物を添加し、撹拌しながら65℃で10分間加熱溶解した。これを65℃に保持したまま14.7MPaで均質化した後、90℃で10分間加熱殺菌し、40℃まで冷却した。次に、これに、予めベース乳中に分散させたスターターを接種し、40℃で約4時間培養した。pH4.5に達した時点で培養を終了し、25℃まで冷却した。得られたヨーグルトカードを攪拌によりペースト化し、直径約6cm、深さ約4cmのプラスチック製カップにその約100gを充填し、4℃で保存し、発酵乳（ソフトヨーグルト）（実施例１〜６、比較例１〜２）を調製した。
【００９１】
（３）発酵乳（ソフトヨーグルト）の評価
上記の調製から3日後に、得られた発酵乳（ソフトヨーグルト）（実施例１〜６、比較例１〜２）の保形性、保水性、凝集性、外観（光沢）、および食感（濃厚感、口溶け感）について評価した。
【００９２】
具体的には、カップ中央部から約5gのヨーグルトをスプーンでとり、直径7cm、深さ約0.7cmのプラスチック製蓋の上にのせ、室温で10分間放置し、その後上記各項目について評価した。上記項目の評価方法は以下の通りである。
「保形性」： カップ中央部のすくい取り跡が完全に残っている場合を5、すくい取り跡が完全に消失している場合を1として評価した。
「保水性」： 蓋の上にのせたヨーグルト片に、離水が全く認められない場合を5、離水がヨーグルト片の全体を覆う場合を1として評価した。
「凝集性」： 蓋の上にのせたヨーグルト片と離水した水の界面に、粒状凝集物が全く認められない場合を5、粒状凝集物が界面を完全に埋めた場合を1として評価した。
「光沢」： カップ中のヨーグルトを白色蛍光灯直下で光をあてたときに、表面に凹凸がなく、きらきら光ってみえる状態を5、表面があらく、光を反射しない場合を1として評価した。
「食感」： 濃厚感および口溶け感について、５段階のカテゴリー尺度法（食品ラボにおける官能評価（３）、日本食品化学工学会誌、Vol.48, No.6, 453-466 (2001)等）に従って評価した。
【００９３】
評価結果を表３に示す。なお、各評価項目とも5段階（1: 悪い、2: やや悪い、3: やや良い、4: 良い、5: 非常に良い）で評価した。
【００９４】
【表３】

【００９５】
実施例１〜６はいずれもソフトヨーグルトとして好ましい機能性（保形性、保水性、凝集性）、並びに食感（濃厚感、口溶け感）を有していた。特に実施例２は、動物性たんぱくであるゼラチンを用いて調製した比較例２に最も近い性状を有しており、食感的には濃厚感において比較例２のヨーグルトを上回っていた。このことから本発明の食品添加組成物は、乳製品においてゼラチンのような動物性たんぱくの代替品として有効であることが示された。一方、化工澱粉に代えて未化工澱粉を用いた食品添加組成物（比較例ａ）で調製したヨーグルト（比較例１）は、保水性の低下および食感的な口溶け感の低下（糊的な食感が強くなる）が顕著であった。このことから、本発明の食品添加組成物の効果（保水性、食感（口溶け感））は使用する化工澱粉の種類に依るところが大きいことがうかがわれた。
【００９６】
次に、実施例ｂの食品添加組成物について、タピオカ化工澱粉12558 8-1（安定化架橋澱粉と安定化澱粉の混合物）80重量部に代えてデキストリン（ED20）（化工澱粉の一種）80重量部、またはペクチン５重量部に代えてデキストリン（ED20）５重量部、または寒天15重量部に代えてデキストリン（ED20）15重量部をそれぞれ用いて食品添加組成物を調製した。そして、これらの３種類の食品添加組成物を用いて、表２に記載する実施例２の処方に従って３種類のソフトヨーグルトを作成し、それぞれ上記項目について評価を行った。その結果、タピオカ化工澱粉に代えてデキストリンを用いた食品添加組成物で調製したヨーグルトは光沢および食感的な口溶け感において優れるものの、保水性や食感的な濃厚感の点で劣っており、化工澱粉として安定化架橋澱粉と安定化澱粉の混合物を使用することによって保水性や食感的な濃厚感が向上することがわかった。
【００９７】
一方、LMペクチンに代えてデキストリンを用いた食品添加組成物を用いて調製したヨーグルトは、保形性が低下するとともに食感的にも濃厚感が低下し、また寒天に代えてデキストリンを用いた食品添加組成物を用いて調製したヨーグルトは、保形性および光沢が低下するとともに食感的にも口溶け感が低下した。
【００９８】
これらの結果から、本発明における食品添加組成物において、各構成成分は食品中で以下のような機能性を有し、互いに相補的に作用することで、乳製品の安定化及び／または食感改良において一つの協同システムを構築していることが示唆された。
化工澱粉： 保水性の改良、食感的な濃厚感の付与
LMペクチン：保形性の改良、食感的な濃厚感の付与
寒 天 ：保形性の改良、光沢の改良、食感的な口どけの改良
以上の結果から、本発明の食品添加組成物によれば、特に食感の面で濃厚感と口溶け感という相反する特性を同時に再現するという、従来の技術では難しいとされてきた問題が解決できることが判明した。
【００９９】
実験例２
（１）食品添加組成物の調製
化工澱粉として、ワキシーコーン由来のヒドロキシプロピル化リン酸架橋澱粉（安定化架橋澱粉の一種）と水流動度35のヒドロキシプロピル化澱粉（安定化澱粉の一種）との混合物（National Starch and Chemical Company社（NJ, USA）：12211 132-1, 132-2, 132-3）、ペクチンとしてエステル化度（DE）が約28のLMペクチン（ビストップD-2119：三栄源エフ・エフ・アイ株式会社）、および寒天として易溶性寒天（ゲルアップJ-3762：三栄源エフ・エフ・アイ株式会社）を用いた。なお、ワキシーコーン由来の化工澱粉12211 132-1、132-2および132-3の膨潤開始温度は、それぞれ68.7℃、68.9℃および69.5℃（いずれも、於：濃度20重量％）である。またその他、中性多糖類としてローカストビーンガム（ローカストビーンガムF：三栄源エフ・エフ・アイ株式会社）を用いた。これらの成分を表４に示す配合割合で粉体混合し、実施例ｇ〜ｉの食品添加組成物を調製した。また比較のため、ゼラチン（酸処理）からなる食品添加物（比較例ｃ）を調製した。
【０１００】
【表４】

【０１０１】
（２）発酵乳（ヨーグルト）の調製
上記食品添加組成物を用い、下記の処方に従って、実験例１と同様にヨーグルトを調製した。ヨーグルトデザートの処方を表５に示す。
【０１０２】
【表５】

【０１０３】
得られたヨーグルトカードを攪拌によりペースト化した。このペースト化したヨーグルトとストロベリージャムを80:20重量部の割合で混合し、カップに充填、4℃で保存した。
【０１０４】
（３）ヨーグルトの評価
上記の調製から3日後に、実験例１と同様にしてヨーグルトデザートの保形性、保水性、不溶性固形分の分散性、および食感（濃厚感および口どけ感）について評価した。なお、不溶性固形分の分散性は、ジャム中の粒状物、繊維状物がヨーグルト中に均一に分散している場合を5、完全に沈殿している場合を1として評価した。
【０１０５】
評価結果を表６に示す。なお、各評価項目とも５段階（1: 悪い、2: やや悪い、3: やや良い、4: 良い、5: 非常に良い）で評価した。
【０１０６】
【表６】

【０１０７】
表６に示すように、実施例７〜１０はいずれもヨーグルトデザートとして好ましい機能性、食感を有していた。実施例７〜１０は比較例３とほぼ同等の機能性を有し、食感的には濃厚感で比較例３を上回っていた。これらの結果から、本発明の食品添加組成物はヨーグルト全体としての機能性や食感を劣化させることなく、ゼラチンのような動物性たんぱくを完全に代替できることが示された。また、実施例９と１０の結果からわかるように、牛乳由来の脂肪分を70％程度低減しても全くヨーグルトの品質に劣化がみとめられないことから（実施例１０）、本発明の食品添加組成物が動物性油脂の代替品としても有効であることが示された。
【０１０８】
通常、乳たんぱく質や乳脂肪の低減は、乳製品の機能性や食感を劣化させ、食品の嗜好性を著しく低下させるが、本発明の食品添加組成物を使用することにより、脂肪低減品でも通常品と同等の品質を有する乳製品を製造することが可能であり、また健康志向の食品開発に非常に有効であることが判明した。
【０１０９】
実験例３
（１）食品添加組成物の調製
化工澱粉としてワキシーコーン由来のヒドロキシプロピル化リン酸架橋澱粉（安定化架橋澱粉の一種）と水流動度35のヒドロキシプロピル化澱粉（安定化澱粉の一種）との混合物｛National Starch and Chemical Company社（NJ, USA）：12211 132-1（膨潤開始温度68.7℃[於：濃度20重量％]）｝、ペクチンとしてエステル化度（DE）が約28のLMペクチン（ビストップD-2119：三栄源エフ・エフ・アイ株式会社）、および寒天として易溶性寒天（ゲルアップJ-3762：三栄源エフ・エフ・アイ株式会社）を用いた。これらの成分を表７に示す配合割合で粉体混合し、実施例ｊの食品添加組成物を調製した。また比較のため、ゼラチン（酸処理）からなる食品添加物（比較例ｄ）を調製した。
【０１１０】
【表７】

【０１１１】
（２）発酵乳（ソフトヨーグルト）の調製
上記食品添加組成物を用い、下記の処方に従って、均質化工程前の加熱温度を変更する以外は実験例１と同様にしてソフトヨーグルトを調製した。ヨーグルトの処方を表８に示す。
【０１１２】
【表８】

【０１１３】
具体的には、均質化工程前の加熱温度を、実施例１１では55℃、実施例１２および比較例４では65℃、実施例１３では75℃とした。
【０１１４】
（３）ヨーグルトの評価
上記の調製から３日後に、実験例１と同様にしてソフトヨーグルトの保形性、保水性、凝集性、光沢および食感（濃厚感および口どけ感）について評価した。
【０１１５】
評価結果を表９に示す。なお、各評価項目とも５段階（1: 悪い、2: やや悪い、3: やや良い、4: 良い、5: 非常に良い）で評価した。
【０１１６】
【表９】

【０１１７】
表９に示すように、実施例１２（均質化工程前の加熱温度：65℃）は、動物性たんぱくであるゼラチンを用いて調製した比較例４（均質化工程前の加熱温度：65℃）に最も近い性状を有しており、食感的には濃厚感において比較例４のヨーグルトを上回っていた。さらに当該実施例１２（均質化工程前の加熱温度：65℃）のヨーグルトは、実施例１１（均質化工程前の加熱温度：55℃）及び実施例１３（均質化工程前の加熱温度：75℃）に比べて、保水性、凝集性、光沢並びに口溶感において優れていた。
【０１１８】
なお、前述するように本実験例で使用した化工澱粉（ワキシーコーン由来のヒドロキシプロピル化リン酸架橋澱粉と水流動度35のヒドロキシプロピル化澱粉の混合物）の膨潤開始温度（To）は68.7℃（濃度20%での評価）である。上記の結果から、ヨーグルトの製造において均質化工程前の加熱温度を(To-5)℃〜(To+5)℃の範囲になるように調整したとき、配合した化工澱粉の機能が最も効率よく発揮されることが示された。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a food additive composition useful as a stabilizer and / or a texture improving agent for dairy products, a dairy product containing the composition, and a method for producing the dairy product.
[0002]
[Prior art]
For dairy products, gelatin and whey protein (α-lactalbumin, α-lactalbumin) have been used for the purpose of improving functions such as shape retention and water retention as well as sensory properties such as texture (feel) and appearance (gloss). Animal protein typified by (β-lactoglobulin) is blended.
[0003]
However, due to recent BSE (bovine spongiform encephalopathy) and food allergy problems, the need to reduce or reduce the amount of animal protein in dairy products is rapidly increasing. Reduction or reduction of gelatin, whey protein, etc. not only lowers the physical properties such as viscoelasticity related to human taste, but also adversely affects the food structure, resulting in deterioration of storage stability (whey separation). Cause.
[0004]
As a substitute for animal protein, vegetable protein derived from soybean or wheat may be used, but there are many points that should be improved especially in terms of flavor, and it has not been widely used. In some cases, vegetable milk such as soy milk is used instead of animal (cow, sheep, goat) milk, but the texture, flavor and functionality of products using animal milk cannot be reproduced.
[0005]
On the other hand, the problems of obesity and adult diseases due to excessive intake of fats and calories are still deeply rooted. For this reason, the need for low-fat and low-calorie foods in the food industry is still high, especially in health-oriented foods such as dairy products. However, fats and oils in foods are indispensable ingredients for the so-called high-class image texture typified by richness, and simply reducing or reducing fats and oils may lead to a significant decrease in palatability. Many.
[0006]
As a method for substituting a protein raw material and an oil / fat component in a dairy product with other components without deteriorating palatability and functionality, for example, a method using a modified starch has been proposed. Specifically, regarding the use of modified starch for dairy products, as seen in patent publications relating to “paste foods” (see, for example, Patent Document 1), cross-linked hydroxypropyl phosphate starch and Published patent publications relating to methods for improving storage stability by blending starch acetate and / or "hydrocolloid compositions for use as gelling agents, thickeners and stabilizers" (eg, patent literature) 2), a gelatin in a dairy product using a composition comprising a high amylose starch, a non-gelling thickening starch, and a non-gelling stabilizing starch, Methods are known to replace gums and at least a portion of skimmed milk powder. The use of polysaccharides has also been proposed. Specifically, at least one or more selected from arginine, carrageenan, and pectin as seen in a published patent publication (for example, see Patent Document 3) relating to “a storage-stable yogurt product that does not contain starch” There is known a method for improving the storage stability of dairy products by adding a polysaccharide.
[0007]
Thus, as an alternative method of animal protein or fat component in dairy products, a method of using a modified starch or a polysaccharide alone has been conventionally known. However, in general, when modified starch is blended into a dairy product as a stabilizer, it has an effect of improving water retention functionally and imparting rich texture, but sufficient shape retention is obtained. There are problems such as lack of adhesiveness, strong paste-like texture and poor mouthfeel, and reduced flavor release. On the other hand, when a polysaccharide other than starch is added to the dairy product as a stabilizer, it is functionally effective in improving shape retention and mouthfeel in terms of mouthfeel, but has sufficient water retention. There are problems such as lack of oil and fat-like richness. That is, the present situation is that it is not possible to satisfy all the characteristics expected of dairy products with conventional techniques.
[0008]
On the other hand, as an example in which a modified starch and a polysaccharide are used in combination, for example, a patent publication (for example, see Patent Document 4) relating to “a method for producing yogurts and processed yogurts” can be cited. Here, a method is described in which a modified starch is used as a stabilizer and a gum is used in combination. However, the types of modified starches and gums to be used are not specified, and when using xanthan gum or cellulose derivatives listed as gums in the above patent gazette, the final quality of yogurt should be greatly reduced. There is also.
[0009]
As described above, there has been no dairy product yet satisfactory even though there has been a demand for food materials that can replace animal and vegetable proteins and fats and oils in terms of both taste (texture) and functionality. Is the current situation.
[0010]
[Patent Document 1]
Japanese Patent Publication No.63-8741
[0011]
[Patent Document 2]
Special table 2002-514395 gazette
[0012]
[Patent Document 3]
Japanese Unexamined Patent Publication No. 63-133940
[0013]
[Patent Document 4]
Japanese Patent No. 3240917
[0014]
[Problems to be solved by the invention]
The present invention has been developed in view of such circumstances, and has a functionality such as shape retention and water retention and / or a dairy product excellent in texture such as richness and creamy feeling, and production of the dairy product The object is to provide a method and a food additive composition useful for the preparation of the dairy product. Another object of the present invention is to provide a dairy product in which animal and vegetable proteins and / or fats and oils present in the dairy product are reduced, the production method, and a food additive composition useful for the preparation of the dairy product.
[0015]
[Means for Solving the Problems]
The present inventor has made extensive studies in view of the above-mentioned problems of the prior art, and (a) a modified starch, particularly hydroxypropylated phosphoric acid crosslinked starch derived from waxy corn or tapioca or / and a water fluidity of 10 A composition comprising ˜40 hydroxypropylated starch, (b) low methoxyl (LM) pectin, which is a calcium reactive gelling agent, and (c) agar, which is a neutral polysaccharide, is a dairy product. From both aspects of preference and functionality, the inventors have found that it can be replaced with animal and vegetable proteins and fats and oils that should be originally blended, and have completed the present invention.
[0016]
That is, the present invention is as follows:
Item 1-1. A dairy product comprising (a) modified starch, (b) LM pectin, and (c) agar.
Item 1-2. (a) modified starch is (a) hydroxypropylated phosphate cross-linked starch derived from waxy corn, hydroxypropylated phosphate cross-linked starch derived from tapioca, hydroxypropylated with water fluidity 10-40 derived from waxy corn Item 10. The dairy product according to item 1-1, which is at least one selected from the group consisting of starch and hydroxypropylated starch having a water fluidity of 10 to 40 derived from tapioca.
Item 2. Item 1-1 or Item 1-2, which is yogurt.
Item 3. As part of the manufacturing raw material, (a) modified starch, preferably hydroxypropylated phosphoric acid crosslinked starch derived from waxy corn, hydroxypropylated phosphoric acid crosslinked starch derived from tapioca, water flow rate derived from waxy corn 10 to At least one modified starch selected from the group consisting of 40 hydroxypropylated starches and hydroxypropylated starches having a water flow rate of 10 to 40 derived from tapioca, (b) LM pectin, and (c) three of agar The manufacturing method of the dairy product characterized by using an component.
Item 4. (A) Modified starch, preferably hydroxypropylated phosphoric acid crosslinked starch derived from waxy corn, hydroxypropylated phosphoric acid derived from tapioca, instead of part or all of animal and vegetable proteins and / or fats and oils as production raw materials At least one modified starch selected from the group consisting of crosslinked starch, hydroxypropylated starch having a water flow rate of 10 to 40 derived from waxy corn, and hydroxypropylated starch having a water flow rate of 10 to 40 derived from tapioca, A method for producing a dairy product, comprising using three components of (b) LM pectin and (c) agar.
Item 5. A method for producing a dairy product prepared through a homogenization step, wherein the temperature of the raw material is (To-5) ° C to (To + 5) ° C before the homogenization step (where To is the swelling of the modified starch) Refers to starting temperature (° C). Item 5. A method for producing a dairy product according to Item 3 or 4, wherein the temperature adjustment treatment is performed so as to be in a range of
Item 6. Item 6. The method for producing a dairy product according to Item 5, wherein the dairy product is yogurt.
Item 7. As part of the raw material component, (a) modified starch, preferably hydroxypropylated phosphate crosslinked starch derived from waxy corn, hydroxypropylated phosphate crosslinked starch derived from tapioca, water flow derived from waxy corn At least one modified starch selected from the group consisting of hydroxypropylated starch having a degree of 10-40 and hydroxypropylated starch having a water fluidity of 10-40 derived from tapioca, (b) LM pectin, and (c) A method for improving the stability of a dairy product, comprising preparing a dairy product using three components of agar.
Item 8. The method for improving the stability of a dairy product according to Item 7, which is a method for improving the shape retention and water retention of the dairy product.
Item 9. As a part of the raw material components, (a) modified starch, preferably hydroxypropylated phosphate crosslinked starch derived from waxy corn, hydroxypropylated phosphate crosslinked starch derived from tapioca, water flow rate derived from waxy corn 10 to At least one modified starch selected from the group consisting of 40 hydroxypropylated starches and hydroxypropylated starches having a water flow rate of 10 to 40 derived from tapioca, (b) LM pectin, and (c) three of agar A method for improving the texture of dairy products, comprising preparing dairy products using ingredients.
Item 10. Item 10. The method for improving the texture of dairy products according to Item 9, wherein the texture is rich and mouthfeel.
Item 11. (a) modified starch, preferably hydroxypropylated phosphate-crosslinked starch derived from waxy corn, hydroxypropylated phosphate-crosslinked starch derived from tapioca, hydroxypropylated starch having a water flow rate of 10-40 derived from waxy corn, And milk containing at least one selected from the group consisting of hydroxypropylated starch having a water flow rate of 10 to 40 derived from tapioca, (b) LM pectin, and (c) agar Food additive composition for products.
Item 12. (b) The food additive composition according to Item 11, wherein the LM pectin has a DE (degree of esterification) in the range of 20 to 35.
Item 13. (c) The food additive composition according to Item 11 or 12, wherein the agar has a water dissolution temperature in the range of 70 to 90 ° C.
Item 14. Item 14. The item according to any one of Items 11 to 13, comprising 45 to 95% by weight of modified starch, (b) 2.5 to 25% by weight of LM pectin, and (c) 2.5 to 25% by weight of agar. Food additive composition.
Item 15. Item 15. The food additive composition according to any one of Items 11 to 14, which is used as a stabilizer for dairy products.
Item 16. Item 15. The food additive composition according to any one of Items 11 to 14, which is used as a texture improving agent for dairy products.
Item 17. Item 17. The food additive composition according to any one of Items 11 to 16, which is used as an alternative to animal and vegetable proteins and / or fats and oils for dairy products.
[0017]
DETAILED DESCRIPTION OF THE INVENTION
(1) Dairy products and manufacturing method thereof
The present invention comprises (a) a modified starch, preferably a hydroxypropylated phosphate cross-linked starch derived from waxy corn, a hydroxypropylated phosphate cross-linked starch derived from tapioca, and a water fluidity of 10-40 hydroxy derived from waxy corn. Contains at least one modified starch selected from the group consisting of propylated starch and hydroxypropylated starch having a water flow rate of 10 to 40 derived from tapioca, (b) LM pectin, and (c) containing three components of agar A dairy product is provided.
[0018]
In general, dairy products mean products made from milk or a part thereof, and processed products such as cream, butter, butter oil, cheese, concentrated whey, ice cream, concentrated milk, and defatted concentrate. Milk, sugar-free milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria beverage ( Those containing 3% or more of nonfat milk solids) and milk beverages. In the present invention, dairy products are foods whose main ingredients are dairy products (for example, lactic acid bacteria beverages having a non-fat milk solid content of less than 3%), goats other than milk, sheep, etc. Also included are products made from plant milk such as animal milk and soy milk, or parts thereof, and processed as described above. Preferably, fermented milk, cheese, butter, ice creams, cream, lactic acid bacteria beverages (including those containing 3% or more and 3% or less non-fat milk solids), milk beverages, and the like are mentioned. it can. More preferred are fermented milk, cheese, butter, ice cream, and cream, and even more preferred is fermented milk.
[0019]
Here, fermented milk includes sour milk, mainly yogurt, fermented butter milk, acidophilus milk, squeal, and tette, as well as mixed milk of lactic acid fermentation and alcoholic fermentation such as kefir and kumis. The product contains alcohol fermented milk. Preferred is sour milk mainly composed of lactic acid fermentation, among which yogurt is preferable. The type of yogurt is not particularly limited, and includes known types such as plain yogurt, hard yogurt, soft yogurt, drink yogurt (liquid yogurt), yogurt dessert, frozen yogurt and the like.
[0020]
The ice cream includes ice cream, ice milk, and lacto ice. Further, the cream includes half cream having a fat percentage of 10 to 18%, light cream of around 20%, heavy cream of about 40%, and double cream of 45% or more. The type (use) of the cream is not particularly limited, and examples thereof include coffee cream, fresh cream, custard cream, whipped cream, fermented cream, and sour cream. Preferred are fresh cream, custard cream and whipped cream.
[0021]
The modified starch (also referred to as modified starch or modified starch) contained in the dairy product of the present invention is a starch such as corn, potato, sweet potato, wheat, rice, glutinous rice, tapioca, sago palm, and the like. Chemically or enzymatically treated. In addition, even if these starch raw materials are used individually by 1 type, 2 or more types can also be used in arbitrary combinations. The starch raw material is preferably corn or tapioca. Types of corn include dent (horse-toothed), flint (hard), soft (soft), sweet (sweet), pop (explosive) and waxy (glutinous) Are known. In the present invention, any kind of corn can be used as a starch raw material without any particular limitation. Preferably, it is a waxy corn having a starchy character (in the present specification, simply referred to as “waxy corn”). It is.
[0022]
Examples of modified starch obtained by subjecting starch to physical, chemical or enzymatic treatment include pregelatinized starch, wet heat-treated starch, oxidized starch, dextrin, esterified starch, etherified starch, crosslinked starch, and grafted starch. Can do.
[0023]
These modified starches are widely used in the food industry and their production methods are also known (for example, Reference 1: “Specific Usage of Modified Starch” Food Technology Processing Vol. 18 No. 3 pp.30 -35 (1998); Reference 2: Handbook of Water Soluble Gums and Resins, RL Davidson (Ed), Mc Grawhill, Inc., NY, 1980; Reference 3: Starch Chemistry and Technology, 2^nd ed, Whistler et al. (Ed), Academic Press, Inc., Orlando, 1984; Reference 4: Modified Starch: Properties and Uses, Wurzburg, OB, CRC Press, Inc., Florida, 1986, etc.) . For example, pregelatinized starch is used in instant foods because it easily becomes pasty even in a non-heated state. In addition, esterified starch and etherified starch (stabilized starch), in which an ester group or ether group is introduced into the hydroxyl group of starch, have a lower gelatinization temperature and an increased aging control and freezing / thawing resistance. Since the cross-linked starch (stabilized cross-linked starch) obtained by cross-linking the above functional groups has increased mechanical resistance, all are used in processed foods in general.
[0024]
In the present invention, crosslinked starch, particularly stabilized crosslinked starch is preferably used as the modified starch. Here, the production method of the crosslinked starch and the stabilized crosslinked starch is known as described above (references 1 to 4 and the like). For example, as a method for preparing hydroxypropylated phosphate cross-linked starch (a kind of stabilized cross-linked starch), specifically, after starch used as a raw material is hydroxypropyl etherified with propylene oxide and stabilized An example is a method in which phosphoric acid is subjected to a phosphoric acid crosslinking treatment using phosphorous oxychloride.
[0025]
In addition, as the modified starch in the present invention, an esterified starch or an etherified starch (stabilized starch) in which an ester group or an ether group is introduced into the hydroxyl group of starch can also be suitably used.
[0026]
Examples of the ester group include an acetic acid group, a succinic acid group, and a phosphoric acid group, and examples of the ether group include a carboxymethyl group and a hydroxyethyl group. Preferably, a hydroxypropylated starch (St-O-CH) obtained by introducing a hydroxypropyl group into the hydroxyl group of starch.₂HCOH (CH)_Three [St: Starch]: -OH group of starch and -CH₂CHOHCH_ThreeAnd starch with an ether bond to the group).
[0027]
The modified starch used in the present invention does not particularly limit its water fluidity (WF), and the water fluidity (WF) can be appropriately adjusted according to the purpose. For example, the water fluidity (WF) can be adjusted by appropriately combining a treatment such as an oxidation treatment, an enzyme treatment, or an acid decomposition in addition to the chemical treatment. The food additive composition of the present invention can adjust the pasty texture (viscousness, richness) of a dairy product based on the water flow rate (WF) of the modified starch used.
[0028]
Here, the water fluidity (WF) is an empirical measurement value of the viscosity assigned to the scale range of 0 to 90, and is an index that means the reciprocal of the viscosity. As the measurement method, as described in [0030] of JP-T-2002-514395, a reference oil having a viscosity of 24.73 mPa · s (cps), which requires 23.12 ± 0.05 for 100 revolutions, is 30 It is generally measured using a Thomas Rotational Shear viscometer (Arthur A. Thomas Co., Philadelphia, PA) calibrated at ° C. The preferable water fluidity of the modified starch used in the present invention is 10 to 40, more preferably 20 to 35.
[0029]
The modified starch used in the present invention is preferably a stabilized starch, a crosslinked starch, or a stabilized crosslinked starch prepared from starch derived from at least one of corn, particularly waxy corn, or tapioca. Can do. More preferably, hydroxypropylated starch (etherified starch: a kind of stabilized starch), hydroxypropylated phosphate cross-linked starch (stabilized) prepared from starch derived from at least one of waxy corn and tapioca A kind of cross-linked starch). In particular, hydroxypropylated starch (a kind of stabilized starch) preferably has a water fluidity of 10 to 40.
[0030]
These modified starches are widely commercially available, for example, commercially available products from National Starch and Chemical Company (NJ, USA) 12211: 132-1,132-2,132-3 (both derived from waxy corn starch) And 12558: 8-1,8-2 (all of which are derived from tapioca starch).
[0031]
Examples of the function of the modified starch in the dairy product of the present invention include imparting a resetting force (recovery of physical properties after applying a mechanical load) to the dairy product to be applied, or improving water retention. In terms of food texture, the effect of imparting a rich feeling to dairy products can be mentioned.
[0032]
In addition, the content ratio of the modified starch in the dairy product of the present invention is usually 45 to 95% by weight in a total of 100% by weight of the above three components ((a) modified starch (b) LM pectin (c) agar), Preferably it is 60 to 90 weight%, More preferably, it is 70 to 85 weight%.
[0033]
Pectin is an acidic polysaccharide having α-D-galacturonic acid as a main chain component, which exists as a cell wall component in, for example, vegetables and fruits. In the field of the food industry, it is widely used as a base material for jelly, confectionery, and jam, or as a stabilizer for acidic milk beverages. Galacturonic acid constituting pectin is partially methyl esterified, and is divided into LM pectin and HM pectin depending on the degree of esterification. LM pectin includes amide pectin in which the C6 position is partially amidated.
[0034]
In the dairy product of the present invention, LM pectin, particularly LM pectin having an esterification degree of 20 to 35, preferably 22 to 32, more preferably 25 to 30 is suitably used. Such LM pectin is commercially available, and as such a product, Vistop D-2119 (San-Eigen FFI Co., Ltd.) can be mentioned. Examples of the function of LM pectin in the dairy product of the present invention include an improvement in the shape retention of the dairy product to be applied, and a texture-enhancing effect on the dairy product.
[0035]
The content of LM pectin in the dairy product of the present invention is usually 2.5 to 25% by weight, preferably 100% by weight in total of the above three components ((a) modified starch (b) LM pectin (c) agar), preferably Is 3 to 10% by weight, more preferably 4 to 8% by weight.
[0036]
The agar contained in the dairy product of the present invention is a polysaccharide derived from red algae having a repeating structure (agarobiose) of β-D-galactose and 3,6-anhydro-α-L galactose as monomers. Agar consists of two components, agarose and agaropectin, but agarose, which controls gelation, has almost no acidic groups. In the field of the food industry, it has been used for a long time mainly as a base material for dessert jelly, yokan, and so on. It is possible to prepare agar having various characteristics according to the production method, and recently, agar is used in dressing, mayonnaise, beverages and the like.
[0037]
In the dairy product of the present invention, the seaweed extract (sol) is directly dried to reduce the entanglement of the agar molecules and to reduce the dissolution temperature in water (so-called readily soluble agar (including rapidly soluble agar)) Are preferably used. Agar produced by a conventional method, that is, a method in which a seaweed extract (sol) is once gelled and then dried, is usually immersed in water for 5 to 10 minutes, heated and then dissolved. It is necessary to boil for 5-10 minutes after boiling. On the other hand, since the above-mentioned easily soluble agar has a flexible molecular structure, the dissolution temperature in water is low, and it can be easily dissolved (molecularly dispersed) in water at 70 to 90 ° C.
[0038]
The readily soluble agar having such dissolution characteristics can be suitably used particularly for dairy products prepared without being subjected to high-temperature heat treatment exceeding 90 ° C. For example, in the case of yogurt, heat sterilization processes such as LTLT (Low Temperature Long Time) sterilization, HTST (High Temperature Short Time) sterilization, UHT (Ultra High Temperature) sterilization are adopted for its production. In most cases, the treatment temperature is 90 ° C or less. The food additive composition of the present invention is agar-agar so as to dissolve in the raw material mixture and exhibit gelling properties even when applied to dairy products such as yogurt prepared in such a manufacturing process (heat sterilization process). It is preferable to use a readily soluble agar. Gelup J-3762 (Saneigen FFI Co., Ltd.) can be mentioned as a readily soluble agar that is commercially available.
[0039]
Examples of the function of agar in the dairy product of the present invention include improvement in shape retention and appearance (gloss) of the dairy product to be applied. be able to.
[0040]
The content of agar in the dairy product of the present invention is usually 2.5 to 25% by weight, preferably 3% in the total of 100% by weight of the above three components ((a) modified starch (b) LM pectin (c) agar). -10% by weight, more preferably 4-8% by weight.
[0041]
The dairy product of the present invention only needs to contain at least the above-mentioned three components ((a) modified starch (b) LM pectin (c) agar). Ingredients can also be blended.
[0042]
For example, a calcium-reactive gelling agent having the same properties as LM pectin can be used in combination as long as the effect of LM pectin is not hindered. Here, the calcium-reactive gelling agent has an anionic functional group in the molecule and builds a three-dimensional network structure by ionic bonds or coordinate bonds (so-called egg-box model) via calcium. Specifically, carrageenan, alginic acid, a salt or esterified product of alginic acid, gellan gum and the like can be mentioned.
[0043]
Carrageenan is an acidic polysaccharide derived from red algae with a repeating structure (carabiose) of β-D-galactose and 3,6-anhydro α-D-galactose as monomers. In the field of the food industry, it is widely used as a base material for dessert jelly and pudding, ice cream, processed meat products, and stabilizers such as sauces, water retention improvers, and texture improvers. Carrageenans are mainly classified into three types, κ-type, ι-type, and λ-type, depending on the position of the sulfate group and the presence or absence of an anhydro sugar. In the dairy product of the present invention, ι-type carrageenan is preferably used, and examples of such commercially available products include carrageenin CSI-1 (San-Eigen FFI Co., Ltd.).
[0044]
Alginic acid is an acidic polysaccharide derived from brown algae containing β-1,4 D-polymannuronic acid and α-1,4 L-polyguluronic acid as constituent components. In the food industry, it is widely used as a base material for dessert jelly and pudding, as a stabilizer for dressings and sauces. In Japan, alginic acid salts such as sodium alginate and esterified products of alginic acid such as propylene glycol alginate (PGA) are recognized as food additives in addition to alginic acid. In the dairy product of the present invention, sodium alginate is preferably used, and commercially available products include Kimitsu Arginine FB-H (Kimitsu Chemical).
[0045]
Gellan gumSphingomonas elodeaIs a linear polysaccharide having a repeating structure of β-D-glucose, β-D-glucuronic acid, β-D-glucose, and α-L-rhamnose as a monomer. Gellan gum immediately after fermentation has an acetyl group (substitution degree 0.5) at the C6 position of the terminal glucose of the monomer and a glyceryl group at the C2 position (this is called native gellan gum), and these functional groups are obtained by alkali treatment. (The gellan gum thus obtained is called deacylated gellan gum). In the present invention, gellan gum includes both of these native types and deacylated types. Such gellan gum is widely used in the food industry as a base material for dessert jelly, jelly beverages, puddings, jams and fillings, as a dispersant for dressings and pulp beverages in the form of microgels, or as a coating agent for confectionery. It has been. In the dairy product of the present invention, a deacylated gellan gum can be suitably used as the gellan gum, and Kelcogel (CP Kelco) can be mentioned as such a commercially available product.
[0046]
When such a calcium-reactive gelling agent is used in the dairy product of the present invention in addition to pectin, the above three components ((a) modified starch (b) LM pectin (c) agar) and calcium-reactive gelation are used as the mixing ratio. In a total of 100% by weight with the agent, 2.5 to 25% by weight, preferably 3 to 10% by weight, and more preferably 4 to 8% by weight.
[0047]
In the dairy product of the present invention, neutral polysaccharides other than agar can be used in combination as long as the effects of agar are not hindered. Here, the neutral polysaccharide refers to a polysaccharide having little or no ionic functional group in the molecule, for example, galactomannan (guar gum, tara gum, locust bean gum, and simultaneous extraction comprising these components) Products), glucomannan (including konjac powder), and the like.
[0048]
Galactomannan is a legume-derived neutral polysaccharide in which α-D-galactose is linked as a side chain to the main chain skeleton of β-1,4 D-mannan. Gua gum, tara gum, and locust bean gum are produced industrially. The side chain group content is high in the order of Gua gum> Tara gum> Locust bean gum, and the solubility in water is also high. In the field of the food industry, galactomannan alone or in combination with xanthan gum or carrageenan is used for ice creams, noodles, sauces / dressings and the like. Either a purified type or an unpurified type can be applied to the composition of the present invention, and a product whose molecular weight has been reduced by an acid or an enzyme can also be applied. Locust bean gum is preferably used in combination with agar. Locust bean gum F (San-Eigen FFI Co., Ltd.) can be mentioned as an available product.
[0049]
Glucomannan is the main component of edible konjac and contains β-D-glucose and β-D-mannose as constituent sugars. Konjac flour is obtained by washing the konjac tubers with water, slicing them, drying and crushing them, and then removing the starch by wind sorting. Glucomannan is a product obtained by removing impurities contained in konjac powder by an alcohol purification method. Utilizing the phenomenon of forming a highly elastic gel when used in combination with carrageenan, it is mainly used as a base material for dessert jelly (so-called konjac jelly) in the food industry. Both konjac flour and glucomannan can be applied to the composition of the present invention, but glucomannan is preferably used in combination with agar. Bistop 2131 (San-Eigen FFI Co., Ltd.) can be listed as an available product.
[0050]
When using neutral polysaccharides other than agar to the dairy product of the present invention, a total of 100% by weight of the above three components ((a) modified starch (b) LM pectin (c) agar) and neutral polysaccharides other than agar The content of neutral polysaccharides other than agar is usually 2.5 to 25% by weight, preferably 3 to 20% by weight, and more preferably 5 to 18% by weight.
[0051]
In the dairy product of the present invention, other amino acids such as sodium L-aspartate or salts thereof, 5′-inosinic acid diacids, and the like, as long as the effects of the present invention (quality improvement effects such as stability and texture) are not hindered. Seasonings such as nucleic acids such as sodium or salts thereof, organic acids such as monopotassium citrate or salts thereof, and inorganic salts such as potassium chloride; improvement in shelf life such as mustard extract, wasabi extract, and kojic acid Preservatives such as silicoprotein extract, polylysine and sorbic acid; enzymes such as α, β amylase, α, β glucosidase, papain; pH adjusting agents such as citric acid, fumaric acid, succinic acid; Emulsifiers such as sugar fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides, and lecithins; fragrances; coloring agents such as β-carotene and anato pigments; water-soluble soy polysaccharides, xanthan gum, Thickening polysaccharides such as yagum, tragacanth gum, gati gum, rhamzan gum, welan gum, curdlan, pullulan, silaim seed gum; swelling agents; proteins such as whey protein and soy protein; sucrose, fructose, reduced starch Sugars such as erythritol and xylitol; sweeteners such as sucralose, thaumatin, acesulfame potassium, aspartame; vitamins such as vitamin A, vitamin C, vitamin E, and vitamin K; minerals such as iron and calcium Can do.
[0052]
Here, as the dairy products targeted by the present invention, the aforementioned ones can be widely cited. However, the three components of the present invention, namely: (a) modified starch, preferably hydroxypropylated phosphate crosslinked starch derived from waxy corn, hydroxypropylated phosphate crosslinked starch derived from tapioca, water flow derived from waxy corn At least one modified starch selected from the group consisting of hydroxypropylated starch having a degree of 10-40 and hydroxypropylated starch having a water fluidity of 10-40 derived from tapioca, (b) LM pectin, and (c) By blending agar, it is possible to replace some or all of animal and vegetable proteins and / or fats and oils in dairy products. Therefore, animal and vegetable proteins and / or fats and oils are reduced compared to conventional dairy products. It also covers dairy products. Here, examples of the oil / fat reduction rate include 25 to 100% by weight, preferably 25 to 50% by weight, with respect to 100% by weight of the oil and fat content originally blended.
[0053]
The dairy product of the present invention is derived from a modified starch, preferably a hydroxypropylated phosphate crosslinked starch derived from waxy corn, a hydroxypropylated phosphate crosslinked starch derived from tapioca, and waxy corn as an additive component in addition to the main component. Including at least one modified starch selected from the group consisting of hydroxypropylated starch having a water flow rate of 10 to 40 and hydroxypropylated starch having a water flow rate of 10 to 40 derived from tapioca, LM pectin and agar Even if the above-mentioned modified starch, LM pectin and agar are separately blended as raw material components (additive components) in the production process, preferably before the raw material mixing or homogenization step, or What was mix | blended with the form of the composition containing 2 or more types may be sufficient. That is, the dairy product of the present invention is not limited to one prepared by blending modified starch, LM pectin and agar as a three-component mixed composition in the production process like the food additive composition of the present invention.
[0054]
Although not particularly limited, examples of the method for preparing yogurt according to the present invention include the following methods:
(1) Add premixed sugar, skim milk powder, and the three components of the present invention ((a) modified starch (b) LM pectin (c) agar) to the mixture of ion-exchanged water and milk and stir. Heat to 65 ° C.
(2) Heat and stir at 65 ° C. for 10 minutes and homogenize at 65 ° C. (14,700 kPa).
(3) Heat the homogenized preparation to 90 ° C and sterilize for 10 minutes with stirring.
(4) After sterilization, cool to 40 ° C., add a starter, incubate at 40 ° C., and ferment until pH 4.5.
(5) After fermentation, cool and paste the fermented milk with stirring to 25 ° C., and leave it at 4 ° C. overnight to prepare soft yogurt.
[0055]
For example, as described above, yogurt is produced through a homogenization step, but it is preferable that the yogurt raw material is heated and adjusted in consideration of the gelatinization characteristics of the modified starch used before being subjected to the homogenization step. Such heating temperature is suitably adjusted according to the gelatinization characteristics of the modified starch. This is because if the starch swells too much in the heating step, the starch grains are disintegrated by homogenization and the pasty texture becomes strong, while if the swelling is insufficient, the texture tends to remain rough. For example, if the swelling start temperature of the modified starch to be used is To ° C, the temperature of the entire mixture of raw materials (raw material composition) before the homogenization step is To ± 5 ° C ([To-5] ° C to [To + 5] ° C), It is preferable to adjust the temperature so that it is preferably To ± 3 ° C. ([To−3] ° C. to [To + 3] ° C.). However, this is not the case when the modified starch is added after the homogenization step. The swelling start temperature of the modified starch is RVA (Rapid Visco Analyzer, Newport Scientific), and "Simple test method for gelatinization characteristics of paddy rice glutinous rice by RVA" (Hokuriku Crop Science Journal, Vol. 30, 50-52 1995) (Reference 5). That is, take starch and 25 mL of deionized water in a container for RVA measurement, raise the temperature from 30 ° C to 93 ° C at 21 ° C / min, hold at 93 ° C for 7 minutes, and then lower the temperature from 93 ° C to 30 ° C at 21 ° C / min. From the RVA curve thus obtained, the swelling start temperature (rising temperature of the RVA curve) can be measured. At this time, it is preferable to adjust the starch concentration so that the maximum viscosity in the RVA curve falls within the range of 400-500 RVAU.
[0056]
The temperature adjustment of the raw material before the homogenization step is not limited to yogurt but can be widely applied to dairy products manufactured through the homogenization step. Specific examples of dairy products manufactured through the homogenization process include creams, cheeses, ice creams, concentrated milk, defatted concentrated milk, non-sugared milk, sugar-free defatted milk, sweetened milk and sweetened defatted milk Mention may be made of milk, fermented milk, lactic acid bacteria beverages (containing 3% or more of nonfat milk solids) and milk beverages. In addition to the dairy products specified above, foods whose main ingredients are milk components (for example, lactic acid bacteria beverages with a solid content of less than 3% of non-fat milk), plants such as goats and sheep other than cow milk and soy milk A product obtained by using milk or a part thereof as a raw material and processing it as described above can be exemplified. Moreover, as a manufacturing method including a homogenization step, for example, the method described in “Knowledge of milk and dairy products” (Yosuke Noguchi, Koshobo, 1998) can be mentioned.
[0057]
In the production method of the present invention, the compounding ratio of the modified starch, LM pectin and agar blended in the dairy product is 1 to 50 parts by weight of LM pectin, preferably 3 to 25 parts by weight per 100 parts by weight of the modified starch. More preferably 5 to 15 parts by weight; and 4 to 100 parts by weight of agar, preferably 8 to 45 parts by weight, more preferably 10 to 25 parts by weight.
[0058]
In addition, the amount of each component (modified starch, LM pectin, agar) blended in the dairy product varies depending on the type and taste of the target dairy product, but usually the modified starch in 100% by weight of the dairy product The amount can be appropriately selected and used within a range of 0.1 to 5% by weight, preferably 0.5 to 2% by weight. The blending amounts of LM pectin and agar can be appropriately set based on the blending ratio of the three components.
[0059]
(2) Stability or / and texture improvement method of dairy products
The present invention provides a method for improving the stability of dairy products. Specifically, the present invention provides an effective method for preventing a decrease in shape retention and water retention due to aggregation of milk proteins during storage.
[0060]
The present invention also provides a method for improving the texture of dairy products. More specifically, the present invention provides a method for improving the texture of a dairy product so as to simultaneously have mutually opposite textures such as a “rich feeling” and a “mouth melt feeling”.
[0061]
Reduction of milk protein and milk fat content is indispensable for the preparation of low-fat and low-calorie dairy products according to the recent health orientation. However, animal milk-derived proteins and fats such as β-lactoglobulin and α-lactalbumin are components that greatly contribute to the food structure, physical properties and texture of dairy products. This results in a decrease in the water retention and shape retention of the product and a decrease in the texture, resulting in a significant decrease in food appearance and palatability.
[0062]
The taste of dairy products contributes greatly to the rich texture. Here, the rich feeling means a texture that is smooth and non-grainy (creamy), has a body, and forms a film on the tongue after swallowing food. On the other hand, there is a mouthfeel as a characteristic contrary to the rich feeling. Mouth sensation refers to the property that food does not cling to the tongue and disappears from the mouth in a reasonable amount of time. Having an appropriate richness and mouthfeel is the ideal texture of dairy products.
[0063]
By blending the dairy products with the three components of the present invention ((a) modified starch (b) LM pectin (c) agar), milk-derived animal and vegetable proteins and oils or fats contained in the dairy product, or additive components (for example, stable Even if some or all of animal and vegetable proteins and fats and oils blended as food additives such as agents and texture-improving agents are replaced, the shape retention and water-retaining properties are reduced due to aggregation of milk proteins during storage. It is possible to reproduce the contradictory textures of “dense feeling” and “feeling of mouth” at the same time.
[0064]
The method includes (a) a modified starch, preferably a hydroxypropylated phosphate cross-linked starch derived from waxy corn, a hydroxypropylated phosphate cross-linked starch derived from tapioca, and waxy corn as part of a raw material component of a dairy product. At least one modified starch selected from the group consisting of hydroxypropylated starch having a water fluidity of 10 to 40 derived from, and hydroxypropylated starch having a water fluidity of 10 to 40 derived from tapioca, (b) LM pectin, And (c) by preparing a dairy product using the three components of agar. These three components may be used in addition to ordinary raw materials in the production of dairy products, or may be used in place of some or all of the animal and vegetable proteins and / or fats and oils used in the production of dairy products. You can also. Specific examples of the types of dairy products, modified starches, LM pectin, and agar used here can be the same as those detailed in section (1) above.
[0065]
In the method of the present invention, the compounding ratio of the modified starch, LM pectin and agar to be blended in the dairy product is 1 to 50 parts by weight of LM pectin, preferably 3 to 25 parts by weight, with respect to 100 parts by weight of the modified starch. Preferably 5 to 15 parts by weight; and 4 to 100 parts by weight of agar, preferably 8 to 45 parts by weight, more preferably 10 to 25 parts by weight. In addition, the amount of each component (modified starch, LM pectin, agar) blended in the dairy product varies depending on the type and taste of the target dairy product, but usually the modified starch in 100% by weight of the dairy product The amount can be appropriately selected and used within a range of 0.1 to 5% by weight, preferably 0.5 to 2% by weight. The blending amounts of LM pectin and agar can be appropriately set based on the blending ratio of the three components. The method of blending these three components into the dairy product is not particularly limited, and as described in detail in section (1) above, as a raw material component in the dairy production process, preferably before the raw material mixing or homogenization step You may mix | blend the said 3 components separately, respectively, and may mix | blend with the form of the composition containing 2 or more types (for example, aspect of the food additive composition of this invention).
[0066]
For example, in the case of dairy products prepared through a homogenization process, such as yogurt, cream, cheese, ice creams, lactic acid bacteria beverages, etc., the temperature of the entire mixture of raw materials (raw material composition) is set before the homogenization process. ± 5 ° C ([To-5] ° C to [To + 5] ° C), preferably To ± 3 ° C ([To-3] ° C to [To + 3] ° C) (where To is the swelling start temperature of the modified starch used) It is preferable to adjust so as to mean. However, this is not the case when the modified starch is added after the homogenization step.
[0067]
By doing this, even if animal and vegetable proteins and fats and oils in dairy products are reduced, the shape retention and water retention due to aggregation of milk proteins during storage are prevented, and the The texture is improved so that the contradictory properties of “compressed mouth” and “feel in the mouth” are expressed at the same time, and a dairy product excellent in both functionality and palatability (texture) can be provided.
[0068]
(3) Food additive composition
The food additive composition of the present invention comprises (a) a modified starch, preferably a hydroxypropylated phosphate-crosslinked starch derived from waxy corn, a hydroxypropylated phosphate-crosslinked starch derived from tapioca, and a water fluidity derived from waxy corn. At least one modified starch selected from the group consisting of 10-40 hydroxypropylated starches and hydroxypropylated starches having a water flow rate of 10-40 derived from tapioca, (b) LM pectin, and (c) agar It is a composition suitably used for the stability and / or texture improvement of dairy products, especially dairy products, characterized by containing the three components.
[0069]
The content ratio of the modified starch in the food additive composition of the present invention is usually 45 to 95% by weight, preferably 60 to 90% by weight, more preferably 70 to 85% by weight, in 100% by weight of the food additive composition. is there.
[0070]
The content of LM pectin in the food additive composition of the present invention is usually 2.5 to 25% by weight, preferably 3 to 10% by weight, more preferably 4 to 8% by weight, in 100% by weight of the food additive composition. be able to.
[0071]
The content ratio of agar in the food additive composition of the present invention is usually 2.5 to 25% by weight, preferably 3 to 10% by weight, more preferably 4 to 8% by weight in 100% by weight of the food additive composition. it can.
[0072]
The food additive composition of the present invention only needs to contain at least the above three components, but any other component can be blended as long as the effects of the present invention are exhibited.
[0073]
For example, a calcium-reactive gelling agent having the same properties as LM pectin can be used in combination as long as the effect of LM pectin is not hindered. Here, the calcium-reactive gelling agent has an anionic functional group in the molecule and builds a three-dimensional network structure by ionic bonds or coordinate bonds (so-called egg-box model) via calcium. Specifically, carrageenan, alginic acid, a salt or esterified product of alginic acid, gellan gum and the like can be mentioned.
[0074]
When using such a calcium-reactive gelling agent in addition to pectin in the food additive composition of the present invention, the blending ratio is 2.5 to 25% by weight, preferably 3 to 10% by weight, in 100% by weight of the food additive composition, More preferably, 4 to 8% by weight can be mentioned.
[0075]
Moreover, in the food additive composition of the present invention, neutral polysaccharides other than agar can be used in combination as long as the effects of agar are not hindered. Here, the neutral polysaccharide refers to a polysaccharide having little or no ionic functional group in the molecule, for example, galactomannan (guar gum, tara gum, locust bean gum, and simultaneous extraction comprising these components) Products), glucomannan (including konjac powder), and the like.
[0076]
The content of neutral polysaccharides other than agar in 100% by weight of the food additive composition of the present invention is usually 2.5 to 25% by weight, preferably 3 to 20% by weight, more preferably 5 to 18% by weight. .
[0077]
The food additive composition for dairy products of the present invention, as long as the effect is not hindered, in addition to amino acids such as sodium L-aspartate or salts thereof, nucleic acids such as disodium 5'-inosinate or salts thereof, Seasonings such as organic acids such as monopotassium citrate or salts thereof, and inorganic salts such as potassium chloride; shelf-life improving agents such as mustard extract, wasabi extract, and kojic acid; Preservatives such as polylysine and sorbic acid; enzymes such as α, β amylase, α, β glucosidase, papain; pH adjusting agents such as citric acid, fumaric acid, succinic acid; sucrose fatty acid ester, glycerin fatty acid ester, Emulsifiers such as organic acid monoglycerides and lecithins; Perfumes; Colorants such as β-carotene and anato pigments; Water-soluble soy polysaccharides, xanthan gum, karaya gum, tragacanth Thickening polysaccharides such as mud, gati gum, rhamsan gum, welan gum, curdlan, pullulan, silaim seed gum; swelling agents; proteins such as whey protein, soybean protein; sucrose, fructose, reduced starch Sugars such as erythritol and xylitol; sweeteners such as sucralose, thaumatin, acesulfame potassium and aspartame; vitamins such as vitamin A, vitamin C, vitamin E and vitamin K; minerals such as iron and calcium can be added .
[0078]
The food additive composition for dairy products of the present invention can be prepared, for example, by mixing powders of modified starch, LM pectin, and agar.
[0079]
The food additive composition of the present invention is effective in improving the stability of dairy products, specifically, preventing deterioration of shape retention and water retention due to aggregation of milk proteins during storage. Therefore, the food additive composition of the present invention can be suitably used as a dairy product stabilizer, particularly as a dairy product shape retention stabilizer, a coagulation inhibitor or a water separation inhibitor.
[0080]
In addition, the food additive composition of the present invention is effective for improving the texture of dairy products, specifically, providing a mouthfeel with a rich feeling, and a texture improving agent for dairy products, particularly a dairy product. In addition, it can be suitably used as a texture improving agent that imparts a mouth-melting feeling.
[0081]
Based on these facts, the present invention also provides a dairy product quality improver (stabilizer and / or texture improver for dairy products) as a food additive composition.
[0082]
As a method for adding such a food additive composition of the present invention (stabilizer and / or texture improver for dairy products) to a dairy product, the composition of the present invention prepared by powder mixing may be skimmed milk powder or A method is generally used in which powder is mixed with powder raw materials such as sugar and then dissolved in raw milk, but is not particularly limited. For example, in the production of fermented milk such as yogurt, the food additive composition of the present invention (stabilizer and / or texture improver for dairy products) is dissolved in raw milk in advance and then inoculated with a starter and fermented. Method and after fermenting raw milk, the food additive composition of the present invention (stabilizer and / or texture improver for dairy products) is dispersed or dissolved in a powder or water or other solvent. Any of the methods of adding after the addition can be employed.
[0083]
Thus, the food additive composition (stabilizer and / or texture improver for dairy products) of the present invention includes plain yogurt, hard yogurt, soft yogurt, drink yogurt, yogurt dessert in which pulp and jam are dispersed, etc. It can be used for the preparation of various dairy products such as fermented milk typified by yogurt; cheese; butter; ice creams; and creams such as fresh cream, custard cream and whipped cream.
[0084]
According to the food additive composition of the present invention, the animal or vegetable protein and fat derived from milk contained in the dairy product, or the animal or vegetable property blended as an additive component (for example, a food additive such as a stabilizer or texture improver). Substituting some or all of protein and fats and fats prevents the decrease in shape retention and water retention due to aggregation of milk protein during storage, and there is a contradiction between "dense feeling" and "feeling of mouth" The texture can be reproduced at the same time. For this reason, according to the food additive composition of the present invention, animal and vegetable proteins and fats and oils are reduced, and a dairy product having high palatability can be prepared while being low in fat and low in calories. Therefore, the food additive composition of the present invention can be effectively used as a substitute for animal and vegetable proteins and / or fats and oils in dairy products.
[0085]
【Example】
Hereinafter, the content of the present invention will be specifically described using the following experimental examples, examples, and comparative examples. However, the present invention is not limited to these. Unless otherwise specified, “part” means “part by weight” and “%” means “% by weight”.
[0086]
Experimental example 1
(1) Preparation of food additive composition
As a modified starch, a mixture of hydroxypropylated phosphate cross-linked starch derived from tapioca (a type of stabilized cross-linked starch) and a hydroxypropylated starch having a water fluidity of 20 (a type of stabilized starch) (National Starch and Chemical Company ( NJ, USA): 12558 8-1 and 8-2), LM pectin with an esterification degree (DE) of about 28 as pectin (Bistop D-2119: Saneigen FFI Co., Ltd.), and as agar Easily soluble agar (Gelup J-3762: Saneigen FFI Co., Ltd.) was used. The swelling start temperatures of tapioca-derived modified starches 12558 8-1 and 8-2 are 69.5 ° C. and 62.7 ° C. (both: concentration: 20% by weight), respectively. These ingredients were powder-mixed at a blending ratio shown in Table 1 to prepare food additive compositions (Examples a to f) of the present invention. For comparison, only the food additive composition (Comparative Example a) prepared using 80 parts by weight of unmodified starch derived from tapioca instead of 80 parts by weight of modified starch in Example b or e above, and gelatin (acid treatment) only A food additive consisting of (Comparative Example b) was prepared.
[0087]
[Table 1]

[0088]
(2) Preparation of fermented milk (soft yogurt)
Using the food additive compositions (Examples a to f, Comparative examples a and b), soft yogurts (Examples 1 to 6, Comparative Examples 1 and 2) were prepared according to the following formulation.
[0089]
[Table 2]

[0090]
Specifically, a powder mixture of skim milk powder, granulated sugar and food additive composition (Examples a to f, Comparative Examples a and b) that has been sufficiently mixed in advance with a mixture of ion-exchanged water and milk. Was added and dissolved by heating at 65 ° C. for 10 minutes with stirring. This was homogenized at 14.7 MPa while being kept at 65 ° C., then sterilized by heating at 90 ° C. for 10 minutes, and cooled to 40 ° C. Next, this was inoculated with a starter previously dispersed in base milk and cultured at 40 ° C. for about 4 hours. When the pH reached 4.5, the culture was terminated and cooled to 25 ° C. The obtained yogurt curd was made into a paste by stirring, about 100 g of the plastic cup having a diameter of about 6 cm and a depth of about 4 cm was filled and stored at 4 ° C., and fermented milk (soft yogurt) (Examples 1-6, Comparative Examples 1-2) were prepared.
[0091]
(3) Evaluation of fermented milk (soft yogurt)
Three days after the above preparation, the obtained fermented milk (soft yogurt) (Examples 1 to 6, Comparative Examples 1 and 2) has shape retention, water retention, cohesion, appearance (gloss), and texture ( Evaluation was made on richness and meltability in the mouth.
[0092]
Specifically, about 5 g of yogurt was taken with a spoon from the center of the cup, placed on a plastic lid having a diameter of 7 cm and a depth of about 0.7 cm, and allowed to stand at room temperature for 10 minutes, and then the above items were evaluated. The evaluation methods for the above items are as follows.
“Shape-retaining property”: The case where the rake mark in the center of the cup was completely left was evaluated as 5, and the case where the rake mark was completely lost was evaluated as 1.
“Water retention”: The case where no water separation was observed on the yogurt piece placed on the lid was evaluated as 5, and the case where water separation covered the whole yogurt piece was evaluated as 1.
“Cohesiveness”: The case where no granular aggregates were observed at the interface between the yogurt pieces placed on the lid and the separated water was evaluated as 5, and the case where the granular aggregates completely filled the interface was evaluated as 1.
“Glossy”: When the yogurt in the cup was exposed to light directly under a white fluorescent lamp, the surface was not uneven, and the surface was shiny, and the surface was clear and the light was not reflected.
"Food texture": A five-level category scale method for sensory feeling and meltability (sensory evaluation in food labs (3), Journal of the Japan Food Chemical Engineering Society, Vol. 48, No. 6, 453-466 (2001), etc.) Evaluated according to.
[0093]
The evaluation results are shown in Table 3. In addition, each evaluation item was evaluated in five levels (1: bad, 2: slightly bad, 3: slightly good, 4: good, 5: very good).
[0094]
[Table 3]

[0095]
Each of Examples 1 to 6 had functions (shape retention property, water retention property, cohesiveness) preferable as soft yoghurt, and texture (concentration, melting feeling in the mouth). In particular, Example 2 had the closest properties to Comparative Example 2 prepared using gelatin which is an animal protein, and the texture was richer than that of Comparative Example 2 in terms of texture. This indicates that the food additive composition of the present invention is effective as a substitute for animal proteins such as gelatin in dairy products. On the other hand, yogurt (Comparative Example 1) prepared with a food additive composition (Comparative Example a) using unmodified starch instead of modified starch has a reduced water retention and a mouthfeel feeling (like paste) The texture was strong). This indicates that the effect of the food additive composition of the present invention (water retention, mouthfeel (mouth feel)) largely depends on the type of modified starch used.
[0096]
Next, about the food additive composition of Example b, tapioca modified starch 12558 8-1 (mixture of stabilized crosslinked starch and stabilized starch) 80 parts by weight dextrin (ED20) (a kind of modified starch) 80 weight A food additive composition was prepared using 5 parts by weight of dextrin (ED20) instead of 5 parts by weight of pectin or 15 parts by weight of dextrin (ED20) instead of 15 parts by weight of agar. Then, using these three types of food additive compositions, three types of soft yogurt were prepared according to the formulation of Example 2 described in Table 2, and the above items were evaluated. As a result, yogurt prepared with a food additive composition using dextrin instead of tapioca modified starch is excellent in gloss and texture, but inferior in water retention and texture, It has been found that the use of a mixture of stabilized cross-linked starch and stabilized starch as a modified starch improves water retention and texture.
[0097]
On the other hand, yogurt prepared using a food additive composition using dextrin instead of LM pectin has a reduced shape retention and texture, and dextrin is used instead of agar. The yogurt prepared using the food additive composition had a decreased shape retention and gloss, and a mouthfeel that was also poor in texture.
[0098]
From these results, in the food additive composition of the present invention, each component has the following functionality in the food and acts complementary to each other to stabilize dairy products and / or texture. It was suggested that one cooperative system was constructed in the improvement.
Chemically modified starch: Improves water retention and provides a rich texture
LM pectin: Improves shape retention and gives a rich texture
Agar: Improved shape retention, improved gloss, improved mouthfeel
From the above results, according to the food additive composition of the present invention, it is possible to solve the problem that has been difficult in the prior art, that is, simultaneously reproducing the contradictory properties of richness and mouth-melting feeling, particularly in terms of texture. There was found.
[0099]
Experimental example 2
(1) Preparation of food additive composition
As a modified starch, a mixture of hydroxypropylated phosphate cross-linked starch derived from waxy corn (a type of stabilized cross-linked starch) and hydroxypropylated starch having a water flow rate of 35 (a type of stabilized starch) (National Starch and Chemical Company) (NJ, USA): 12211 132-1, 132-2, 132-3), LM pectin with a degree of esterification (DE) of about 28 as pectin (Bistop D-2119: Saneigen FFI Co., Ltd.) ) And easily soluble agar (Gelup J-3762: Saneigen FFI Co., Ltd.) was used as the agar. The swelling start temperatures of waxy corn-derived modified starch 12211 132-1, 132-2, and 132-3 are 68.7 ° C., 68.9 ° C., and 69.5 ° C., respectively (concentration: 20% by weight). In addition, locust bean gum (Locust bean gum F: Saneigen FFI Co., Ltd.) was used as a neutral polysaccharide. These components were powder-mixed at a blending ratio shown in Table 4 to prepare food additive compositions of Examples g to i. For comparison, a food additive (Comparative Example c) made of gelatin (acid treatment) was prepared.
[0100]
[Table 4]

[0101]
(2) Preparation of fermented milk (yogurt)
Using the food additive composition, yogurt was prepared in the same manner as in Experimental Example 1 according to the following formulation. The prescription for yogurt dessert is shown in Table 5.
[0102]
[Table 5]

[0103]
The obtained yogurt curd was made into a paste by stirring. The pasted yogurt and strawberry jam were mixed at a ratio of 80:20 parts by weight, filled into a cup, and stored at 4 ° C.
[0104]
(3) Evaluation of yogurt
Three days after the preparation, the yogurt dessert was evaluated for shape retention, water retention, dispersibility of insoluble solids, and texture (concentration and mouthfeel) in the same manner as in Experimental Example 1. The dispersibility of the insoluble solid was evaluated as 5 when the granular and fibrous materials in the jam were uniformly dispersed in the yogurt, and 1 when completely precipitated.
[0105]
The evaluation results are shown in Table 6. In addition, each evaluation item was evaluated in five levels (1: bad, 2: somewhat bad, 3: slightly good, 4: good, 5: very good).
[0106]
[Table 6]

[0107]
As shown in Table 6, Examples 7 to 10 all had functions and textures that are preferable as a yogurt dessert. Examples 7 to 10 had almost the same functionality as Comparative Example 3, and the texture was richer than that of Comparative Example 3 with a rich feeling. From these results, it was shown that the food additive composition of the present invention can completely replace animal proteins such as gelatin without deteriorating the functionality and texture of the whole yogurt. Further, as can be seen from the results of Examples 9 and 10, since the fat content derived from milk is reduced by about 70%, the quality of yogurt is not deteriorated at all (Example 10). It has been shown that the composition is also effective as a substitute for animal fats.
[0108]
Usually, the reduction of milk protein and milk fat deteriorates the functionality and texture of dairy products and significantly reduces the taste of food. However, by using the food additive composition of the present invention, it is possible to reduce the fat content. It has been found that it is possible to produce a dairy product having a quality equivalent to that of a normal product, and that it is very effective for the development of health-oriented foods.
[0109]
Experimental example 3
(1) Preparation of food additive composition
A mixture of hydroxypropylated phosphate cross-linked starch derived from waxy corn (a kind of stabilized cross-linked starch) and hydroxypropylated starch having a water flow rate of 35 (a kind of stabilized starch) as a modified starch {National Starch and Chemical Company ( NJ, USA): 12211 132-1 (swelling onset temperature 68.7 ° C [at: concentration 20 wt%])}, LM pectin with a degree of esterification (DE) of about 28 as pectin (Bistop D-2119: Saneigen F) FFI Co., Ltd.) and easily soluble agar (Gelup J-3762: Saneigen FFI Co., Ltd.) were used as agar. These components were powder-mixed at a blending ratio shown in Table 7 to prepare a food additive composition of Example j. For comparison, a food additive (Comparative Example d) made of gelatin (acid treatment) was prepared.
[0110]
[Table 7]

[0111]
(2) Preparation of fermented milk (soft yogurt)
Using the food additive composition, soft yogurt was prepared in the same manner as in Experimental Example 1 except that the heating temperature before the homogenization step was changed according to the following formulation. The prescription for yogurt is shown in Table 8.
[0112]
[Table 8]

[0113]
Specifically, the heating temperature before the homogenization step was 55 ° C. in Example 11, 65 ° C. in Example 12 and Comparative Example 4, and 75 ° C. in Example 13.
[0114]
(3) Evaluation of yogurt
Three days after the preparation, the soft yogurt was evaluated for shape retention, water retention, cohesiveness, gloss and texture (concentration and mouthfeel) in the same manner as in Experimental Example 1.
[0115]
Table 9 shows the evaluation results. In addition, each evaluation item was evaluated in five levels (1: bad, 2: somewhat bad, 3: slightly good, 4: good, 5: very good).
[0116]
[Table 9]

[0117]
As shown in Table 9, Example 12 (heating temperature before the homogenization step: 65 ° C) is Comparative Example 4 (heating temperature before the homogenization step: 65 ° C) prepared using gelatin which is an animal protein. The texture was close to that of Comparative Example 4 in terms of texture. Furthermore, the yogurt of Example 12 (heating temperature before the homogenization process: 65 ° C.) is the same as that of Example 11 (heating temperature before the homogenization process: 55 ° C.) and Example 13 (heating temperature before the homogenization process: 75 C.) and was excellent in water retention, cohesion, gloss and mouthfeel.
[0118]
As mentioned above, the swelling start temperature (To) of the modified starch used in this experimental example (mixture of hydroxypropylated phosphate-crosslinked starch derived from waxy corn and hydroxypropylated starch having a water fluidity of 35) was 68.7 ° C ( (Evaluation at a concentration of 20%). From the above results, when adjusting the heating temperature before the homogenization step in the production of yogurt to be in the range of (To-5) ° C to (To + 5) ° C, the function of the compounded starch is most efficient. It was shown to be demonstrated.

Claims (15)

(A) hydroxypropylated phosphate cross-linked starch derived from waxy corn, hydroxypropylated phosphate cross-linked starch derived from tapioca, hydroxypropylated starch having a water flow rate of 20 to 35 derived from waxy corn, and tapioca A yogurt comprising at least one modified starch selected from the group consisting of hydroxypropylated starch having a water fluidity of 20 to 35 , (b) LM pectin, and (c) agar. As part of the raw material, (a) hydroxypropylated phosphate-crosslinked starch derived from waxy corn, hydroxypropylated phosphate-crosslinked starch derived from tapioca, hydroxypropylated water fluidity of 20 to 35 derived from waxy corn Using at least one modified starch selected from the group consisting of starch and hydroxypropylated starch having a water fluidity of 20 to 35 derived from tapioca, (b) LM pectin, and (c) three components of agar A method for producing yogurt , which is characterized. (A) hydroxypropylated phosphate cross-linked starch derived from waxy corn, hydroxypropylated phosphate cross-linked starch derived from tapioca, waxy corn instead of part or all of animal and vegetable proteins and / or fats and oils as production raw materials at least one modified starch selected hydroxypropylated starch water fluidity of 20 to 35 derived, from the group consisting of hydroxypropylated starch water fluidity of 20 to 35 derived from tapioca to, (b) LM pectin And (c) a method for producing yogurt , wherein three components of agar are used. A method for producing yogurt prepared through a homogenization step, wherein the temperature of the raw material is (To-5) ° C. to (To + 5) ° C. [where To is the swelling start temperature of the modified starch ( ° C). The method for producing yogurt according to claim 2 or 3 , wherein the heat treatment is carried out so as to be in the range. As part of the starting components, (a) hydroxypropylated phosphate-crosslinked starch derived from waxy corn, hydroxypropylated phosphate-crosslinked starch derived from tapioca, hydroxypropylated water fluidity of 20 to 35 derived from waxy corn Using at least one modified starch selected from the group consisting of starch and hydroxypropylated starch having a water flow rate of 20 to 35 derived from tapioca, (b) LM pectin, and (c) three components of agar, characterized by preparing yogurt, stability improved process for yoghurt. The method for improving the stability of yogurt according to claim 5 , which is a method for improving the shape retention and water retention of yogurt . As part of the starting components, (a) hydroxypropylated phosphate-crosslinked starch derived from waxy corn, hydroxypropylated phosphate-crosslinked starch derived from tapioca, hydroxypropylated water fluidity of 20 to 35 derived from waxy corn Using at least one modified starch selected from the group consisting of starch and hydroxypropylated starch having a water flow rate of 20 to 35 derived from tapioca, (b) LM pectin, and (c) three components of agar, characterized by preparing yogurt, texture improved method of yogurt. The method for improving the texture of yogurt according to claim 7 , wherein the texture is rich and mouthfeel. (A) modified starch, (b) LM pectin, and (c) agar, and (a) hydroxypropylated phosphoric acid crosslinked starch derived from waxy corn, hydroxypropyl derived from tapioca At least one selected from the group consisting of a modified phosphoric acid crosslinked starch, a hydroxypropylated starch having a water fluidity of 20 to 35 derived from waxy corn, and a hydroxypropylated starch having a water fluidity of 20 to 35 derived from tapioca A food additive composition for yogurt , comprising: (B) The food additive composition according to claim 9 , wherein the LM pectin has a DE (degree of esterification) in the range of 20 to 35. (C) The food additive composition according to claim 9 or 10 , wherein the agar has a water dissolution temperature in the range of 70 to 90 ° C. (A) a modified starch 45-95 wt%, (b) LM pectin 2.5 to 25 wt%, and (c) agar in a proportion of 2.5 to 25 wt%, of claims 9 to 11 The food additive composition according to any one of the above. The food additive composition according to any one of claims 9 to 12 , which is used as a stabilizer for yogurt . The food additive composition according to any one of claims 9 to 12 , which is used as a texture improving agent for yogurt . The food additive composition according to any one of claims 9 to 14 , which is used as an alternative to animal and vegetable proteins and / or fats and oils for yogurt .