JP6015669B2 - Acidic protein food with freezing tolerance - Google Patents

Description

  The present invention relates to an acidic protein food having freezing resistance and a method for producing the same.

Acidic protein foods have been eaten since ancient times as typified by yogurt, but because of their high water content, there are products that do not last long when stored in a refrigerated state. Therefore, methods for freezing acidic protein foods have been studied in order to improve the storage stability of acidic protein foods.
However, when an acidic protein food is frozen, the protein freezes and denatures, and when thawed, "s" enters and becomes a sponge, causing water separation, and the texture of the acidic protein food before freezing is impaired.

  Therefore, as a method for solving the above problems, a gelling agent, a method for obtaining a soymilk yoghurt having freezing resistance by adding an oligosaccharide and fermentation (Patent Document 1), native gellan gum and pectin, and / or a water-soluble soybean polysaccharide The method (patent document 2) by which the soft cream mix which has freezing tolerance is obtained also in an acidic area | region by adding is disclosed.

JP-A-11-113485 JP 2005-198650 A

However, the technique of Patent Document 1 discloses that the generation of water separation and soot can be suppressed, and the technique of Patent Document 2 discloses that the aggregation of proteins after freezing and thawing can be suppressed, but the suppression of water separation and soot is always satisfactory. It was not a thing. Furthermore, there is a problem that the texture of the acidic protein food is rough after freezing and thawing, and the texture of the acidic protein food after thawing is not always satisfactory. Thus, none of the conventional techniques can satisfactorily impart the freezing tolerance of acidic protein foods, and a technique for improving the freezing tolerance is desired.
It is an object of the present invention to provide an acidic protein food having freezing resistance that can maintain smoothness before freezing without causing water separation or "soo" after freezing and thawing, without having a rough texture. It is.

  As a result of diligent research to solve the above-mentioned problems, the inventors added two or more kinds selected from the group consisting of oligosaccharides having 3 or more sugars or trehalose, galacturonic acid-containing polysaccharides and starches, and a gelling agent. Gained the knowledge that the protein aggregation at the time of thawing can be controlled predominately, water separation and soot can be suppressed, and the smoothness before freezing can be maintained without the texture of acidic protein foods becoming rough after freezing and thawing. The above problems have been solved.

That is, the present invention
(1) An acidic protein food characterized by containing two or more kinds selected from the group consisting of oligosaccharides of 3 or more sugars or trehalose, galacturonic acid-containing polysaccharides and starch, and a gelling agent.
(2) The acidic protein food according to (1), wherein the starch is processed starch.
(3) The acidic protein food according to (1), wherein the galacturonic acid-containing polysaccharide is a water-soluble soybean polysaccharide.
(4) The acidic protein food according to any one of (1) to (3), wherein the acidic protein food is yogurt.
(5) A method for producing an acidic protein food, comprising adding two or more kinds selected from the group of oligosaccharides of 3 or more sugars or trehalose, galacturonic acid-containing polysaccharides and starch, and a gelling agent.
(6) A method for imparting freezing tolerance to acidic protein foods, comprising adding two or more selected from the group consisting of oligosaccharides of 3 or more sugars or trehalose, galacturonic acid-containing polysaccharides and starch, and a gelling agent.
It is.

  According to the present invention, it is possible to provide an acidic protein food having freezing resistance that can maintain smoothness before freezing without causing water separation or “soo” after freezing and thawing, and without having a rough texture.

  The present invention is described in detail below.

(Acid protein food)
The acidic protein food of the present invention is in the acidic region of pH 2 to 5.5, containing at least two kinds selected from the group of oligosaccharides of 3 or more sugars or trehalose, galacturonic acid-containing polysaccharides and starches, and a gelling agent. A protein food. Thus, in the present invention, it is necessary that the oligosaccharide of 3 or more sugars or trehalose, two or more kinds selected from the group of galacturonic acid-containing polysaccharide and starch, and the gelling agent are contained. For example, only the gelling agent or the combination of only one additive other than the gelling agent such as the combination of the gelling agent and the oligosaccharide does not have the freezing resistance of the present invention.
In addition, it is preferable that the acidic protein food contains an oligosaccharide of 3 or more sugars or trehalose, a galacturonic acid-containing polysaccharide, starch, and a gelling agent in that the effect of imparting the freezing tolerance of the present invention can be exhibited most. .
Examples of the acidic protein food of the present invention include acidic protein-containing gel foods obtained by adding acidulants, fermented foods by fermentation such as lactic acid bacteria as represented by yogurt, protein as a nitrogen source, and acidity Examples include concentrated liquid foods such as nursing foods and swallowing foods, acidic semi-solid foods such as flour pastes formed into pastes, and acidic emulsions such as whipped creams and mayonnaises containing fats and oils.
Among these acidic protein foods, yogurt is preferable in that the effect of imparting the freezing tolerance of the present invention can be exhibited most.

(Yogurt)
In the present invention, yogurt refers to a product obtained by fermenting animal milk such as cow's milk, goat milk, or sheep milk, fermented soy milk using lactic acid bacteria, soy protein such as soy flour, concentrated soy protein, and isolated soy protein. This refers to a fermented lactic acid bacterium such as a dispersion dispersed in water.

(Gelling agent)
Examples of the gelling agent in the present invention include gelatin, casein, agar, carrageenan, xanthan gum, locust bean gum, guar gum, alginic acid, gellan gum, tamarind gum, LM-pectin, tamarind seed polysaccharide, konjac and the like. One or more types can be used in combination. As the gelling agent, gelatin, xanthan gum, and locust bean gum are preferable because they have a high protein denaturation suppressing effect during freezing.
The addition amount of the gelling agent is appropriately adjusted depending on the protein content, fermentation temperature, freezing temperature, speed, texture of the acidic protein food, etc., preferably 0.01 wt% to 10 wt%, more preferably 0.05 wt% % To 5% by weight is suitable. If the amount of the gelling agent added is too small, the protein denaturation suppressing effect during freezing may not be sufficiently obtained. Further, there is no problem even if the amount of gelling agent added exceeds 10% by weight, but a sufficient effect can be exhibited with the amount up to that point.

(Galacturonic acid-containing polysaccharide)
The galacturonic acid-containing polysaccharide in the present invention refers to a polysaccharide containing plant-derived galacturonic acid, and includes various bean-derived acidic polysaccharides, moss-derived water-soluble polysaccharides, citrus pectin, apple pectin, and beet pectin. Can be mentioned. Among these, water-soluble soybean polysaccharides and citrus-derived HM-pectin are preferable, and it is more preferable to use water-soluble soybean polysaccharides in that the effect of imparting freezing tolerance is high. These galacturonic acid-containing polysaccharides can be used in combination of one or more.
In the present invention, the addition amount of the galacturonic acid-containing polysaccharide is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, and still more preferably 0.2% by weight or more. If the amount added is too small, sufficient refrigeration resistance may not be imparted. Further, since there is no change in the effect even if the addition amount is too large, the upper limit of the addition amount is approximately 2% by weight.

(starch)
In the present invention, starch is considered to suppress water separation at the time of thawing, for example, potato starch, sweet potato starch, tapioca starch and other potato starch, wheat starch, waxy corn starch, corn starch, rice starch and other cereal starches, peas Examples include starch, broad bean starch, beans starch such as kidney bean starch, processed starch such as cross-linked starch, pregelatinized starch, etherified starch, and esterified starch made from these starches, etc. Can be used. Preferably, it has freezing resistance, and it is preferable to use modified starch. Specific examples include hydroxypropylated phosphate-crosslinked starch, hydroxypropylated starch, acetylated adipic acid-crosslinked starch, acetylated phosphate-crosslinked A starch etc. are mentioned. Of these, hydroxypropylated phosphoric acid crosslinked starch or acetylated adipic acid crosslinked starch is most preferred.
The amount of starch added is preferably 0.5 to 4% by weight, more preferably 1 to 2.5% by weight. If the added amount of starch is too small, water separation may occur at the time of thawing, and if the added amount of starch is too large, the texture may be affected.

(3 or more sugars or trehalose)
The oligosaccharide in the present invention includes a single substance or a mixture containing up to about 6 saccharides in addition to trisaccharides such as raffinose, melezitose, maltotriose, etc., and 4 saccharides such as acarbose, stachyose, maltotetraose. One or more of these oligosaccharides or trehalose can be used in combination.
Among these, it is preferable to use trehalose in that the effect of imparting freezing tolerance is high.
The addition amount of oligosaccharide is 2% by weight or more, preferably 4% by weight or more, more preferably 6% by weight or more. If the amount added is too small, sufficient refrigeration resistance may not be imparted.

  In addition to the above, other food materials such as proteins, sugars, dietary fibers, seasonings, and food additives such as emulsifiers, acidulants, and fragrances can be added to the acidic protein food of the present invention. As the protein, protein such as egg protein, milk protein, soybean protein, fish protein, meat protein, wheat protein, corn protein, or a degradation product thereof can be used alone or in combination.

(Production method)
Below, the typical manufacturing method of the acidic protein foodstuff of this invention is demonstrated.

Two or more kinds selected from the group consisting of oligosaccharides of 3 or more sugars or trehalose, galacturonic acid-containing polysaccharides and starch, and a gelling agent are added to the protein solution to prepare a mixed solution. In addition, when preparing this mixed liquid, in order to enhance the palatability and functionality of the flavor, necessary food ingredients (fruit juice, pulp, vegetables, sugars, fats and oils, dairy products, flours, starches, cacao trout, wildlife fish meat Products) and food additives (minerals, vitamins, thickening stabilizers, acidulants, fragrances, etc.) can be used as appropriate.
The obtained liquid mixture is adjusted to an acidic region. As a method of adjusting to the acidic region, any method may be used, and for example, it can be adjusted by fermentation with lactic acid bacteria or yeast, or addition of fruits or acidulants.

  If necessary, the mixed solution can be homogenized by a homogenizer such as a homogenizer. Homogenization of the mixed solution may be performed at any timing, and can be performed before and after adjustment of the acidic region of the mixed solution, and the number of times of homogenization can be one or more. The homogenizer's homo pressure is not particularly limited as long as it is sufficient for emulsification before the adjustment of the acidic region, and it is sufficient to crush protein aggregation after the adjustment of the acidic region. There is no particular limitation.

The method for sterilizing the mixed solution may be any method and is not particularly limited, and examples thereof include a batch sterilization method, a UHT sterilization method using an indirect heating method or a direct heating method, and the like. In addition, live bacteria types such as yogurt sterilize the solution before fermentation.
Thus, the acidic protein food of the present invention is produced.

  The acidic protein food of the present invention is frozen by a method such as quick freezing or slow freezing, and even after thawing treatment such as storing in a refrigerator, soot does not enter, water separation does not occur, and the texture is also frozen. The smoothness is maintained as before, and it has freezing resistance.

  Examples of the present invention will be described below. Unless otherwise indicated, parts,%, etc. are based on weight.

(Examples 1 to 4, Comparative Examples 1 and 2) Effect on yogurt Yogurt (trade name: Bulgaria, manufactured by Meiji Co., Ltd.) is homogenized using a homogenizer (15 MPa)
Then, the temperature was raised from 50 ° C. to 60 ° C., and the composition shown in Table 1 (hydroxypropylated phosphoric acid crosslinked starch (trade name:
CLEARAM CH3020, manufactured by Rocket Japan Co., Ltd.), gelling agent (trade name: R fine powder, manufactured by Nitta Gelatin Co., Ltd.),
Prepared according to water-soluble soybean polysaccharide (trade name: Soya Five-S-DA100, manufactured by Fuji Oil Co., Ltd.) and trehalose (trade name: Treha, manufactured by Hayashibara Shoji Co., Ltd.), then homogenized using a homogenizer Treatment (15 MPa) was performed. After cooling to 20 ° C., the cup was filled and cooled in a refrigerator overnight to prepare yogurt.
The cooled yogurt was frozen (−18 ° C.) for 1 week in a freezer and thawed in the refrigerator. After thawing, 5 panelists evaluated “su”, water separation, and texture. In addition, “su” is represented by three stages of ○: no “su”, Δ: “su” slightly, x: o: “su” is present, and water separation and texture are shown in Table 2. Each panel scored on the basis of the above, and evaluated by the average score.
The evaluation results are shown in Table 1.

(Table 1) Recipe and evaluation results

(Table 2) Evaluation criteria for water separation and texture

  It was judged that the evaluation score of water separation and texture was 3 points or more and the evaluation of “Su” was ◯ having the freezing tolerance of the present invention.

It was confirmed that freezing tolerance can be imparted to acidic protein foods by containing two or more kinds selected from the group consisting of oligosaccharides of 3 or more sugars or trehalose, galacturonic acid-containing polysaccharides and starch, and a gelling agent. Further, as in Example 4, the addition of trehalose, water-soluble soybean polysaccharide, processed starch, and gelling agent has a smoother texture after thawing, and the effect of imparting the freezing tolerance of the present invention is more exhibited. It was confirmed that it was possible.
On the other hand, freezing tolerance could not be imparted by blending only the gelling agent as in Comparative Example 2.

(Examples 5 to 8) Effect on yogurt-like foods using soy milk The temperature of the sterilized fermented soy milk (produced by Fuji Oil Co., Ltd., containing 0.7% water-soluble soy polysaccharides) obtained by fermenting soy milk with lactic acid bacteria was raised from 50 ° C to 60 ° C Table 3 (hydroxypropylated phosphate cross-linked starch (trade name: CLEARAM CH3020), gelling agent (trade name: R fine powder), water-soluble soybean polysaccharide (trade name: Soya Five-S-DA100), trehalose (Product name: Treha)), and then homogenized using a homogenizer (15 MPa). After cooling to 20 ° C, the cup was filled and cooled overnight in a refrigerator to prepare a yogurt-like food.
The evaluation was in accordance with Example 1, and the results are shown in Table 3.

(Table 3) Recipe and evaluation results

  From the evaluation results of Examples 5 to 8, it was confirmed that the acidic protein food using fermented soymilk obtained by fermenting soymilk also has freezing tolerance. Moreover, it turned out that water separation is suppressed more and the food texture becomes smoother by increasing the addition amount of trehalose and processed starch.

(Example 9) Effect of oligosaccharide Sterilized fermented soymilk (produced by Fuji Oil Co., Ltd.) obtained by fermenting soymilk with lactic acid bacteria was heated from 50 ° C to 60 ° C, and the composition shown in Table 4 (hydroxypropylated phosphate cross-linked starch) (Product name: CLEARAM CH3020), Gelling agent (Product name: R fine powder), Water-soluble soybean polysaccharide (Product name: Soya Five-S-DA100), Oligosaccharide (Product name: Mardec PH400P, Showa Sangyo Co., Ltd.) )), And then homogenized using a homogenizer (15 MPa). After cooling to 20 ° C., the cup was filled and cooled in a refrigerator overnight to prepare yogurt.
Evaluation was according to Example 1, and the results are shown in Table 5.

(Table 4) Recipe

(Table 5) Evaluation results

  As the results of Example 9 show, it was found that even when an acidic protein food was prepared using oligosaccharide, it had freezing tolerance.

(Examples 10 to 12) Effect of water-soluble soybean polysaccharide Yogurt (trade name: Bulgaria, manufactured by Meiji Co., Ltd.) was homogenized using a homogenizer (15 MPa), and then increased from 50 ° C to 60 ° C. Warm, formulation of Table 6 (hydroxypropylated phosphate cross-linked starch (trade name: CLEARAM CH3020), gelling agent (trade name: R fine powder), water-soluble soybean polysaccharide (trade name: Soya Five-S-DA100), After mixing according to trehalose (trade name: Treha), homogenization was performed using a homogenizer (15 MPa), cooling to 20 ° C., filling into a cup, and cooling in a refrigerator overnight to prepare yogurt.
Evaluation was according to Example 1, and the results are shown in Table 6.

(Table 6) Recipe and evaluation results

  From the evaluation results of Examples 10 to 12, it was found that by increasing the addition amount of the water-soluble soybean polysaccharide, the texture and water separation were improved and the effect of imparting freezing tolerance of the present invention could be enhanced.

(Example 13) Viable-bacteria-type yogurt-like food A solution prepared by mixing 80 parts of soy milk (unregulated soy milk, Fuji Oil Co., Ltd.) and 7 parts of water was heated from 50 ° C. to 60 ° C., and gel Agent (trade name: R fine powder) 2.0 parts, hydroxypropylated phosphate cross-linked starch (trade name: CLEARAM CH3020) 2.0 parts, trehalose (trade name: Treha) 8.0 parts, water-soluble soybean polysaccharide (trade name: Soya Five- 1.0 part of S-DA100) was added. After dissolution, the mixture was homogenized (15 MPa) using a homogenizer and cooled to 42 ° C. Next, a lactic acid bacteria starter was added to the homogenized solution with stirring so as to be 0.016%, and fermentation was carried out to pH 4.6 under conditions of 42 ° C. and 6 hours. After fermentation, homogenization was performed using a homogenizer (15 MPa). After cooling to 20 ° C., it was filled into a cup and cooled overnight in a refrigerator to prepare a viable bacterial type yogurt-like food.
The evaluation was in accordance with Example 1, and the results are shown in Table 7.

(Comparative Example 3)
A solution prepared by mixing 80 parts of soy milk (unregulated soy milk, manufactured by Fuji Oil Co., Ltd.) and 10 parts of water was heated from 50 ° C. to 60 ° C., and 2.0 parts of a gelling agent (trade name: R fine powder) 8.0 parts of trehalose (trade name: Treha) was added. After dissolution, it was homogenized at 15 MPa with a homogenizer and cooled to 42 ° C. Next, a lactic acid bacteria starter was added to the homogenized solution with stirring so as to be 0.016%, and fermentation was performed to pH 4.6 at 42 ° C. for 6 hours. After fermentation, homogenization was performed using a homogenizer (15 MPa). After cooling to 20 ° C., the cup was filled and cooled in a refrigerator overnight to prepare yogurt.
The evaluation was in accordance with Example 1, and the results are shown in Table 7.

(Table 7) Evaluation results

As in Example 13, it was found that even acidic protein foods in which lactic acid bacteria are alive have freezing resistance.
On the other hand, as in Comparative Example 3, sufficient freezing tolerance could not be imparted only with the gelling agent and trehalose.

(Example 14) Non-fermented acidic protein food A solution prepared by mixing 80 parts of soy milk (unregulated soy milk, Fuji Oil Co., Ltd.) and 7 parts of water was heated from 50 ° C to 60 ° C, and a gelling agent (Product name: R fine powder) 2.0 parts, Trehalose (Product name: Treha) 8.0 parts, Hydroxypropylated phosphate cross-linked starch (Product name: CLEARAM CH3020) 2.0 parts, Water-soluble soybean polysaccharide (Product name: Soya Five-S-) DA100) 1.0 part was added. After dissolution, it was lowered to pH 4.6 by adding lactic acid, and homogenized at 15 MPa with a homogenizer. After cooling to 20 ° C., the cup was filled and cooled overnight in a refrigerator to prepare a non-fermented acidic protein food.
Evaluation was according to Example 1, and the results are shown in Table 8.

(Table 8) Evaluation results

  As in Example 14, it was found that an acidic protein food whose pH was lowered by an acid such as lactic acid also had freezing tolerance.

Claims (10)

An acidic protein food having freezing resistance, comprising oligosaccharides of 3 or more sugars or trehalose, a galacturonic acid-containing polysaccharide, starch, and a gelling agent. The acidic protein food having freezing resistance according to claim 1, wherein the starch is processed starch. Modified starch, hydroxypropylated phosphate-crosslinked starch, hydroxypropyl starch, at least one selected from the group of acetylated adipate crosslinked starch and acetylated phosphate-crosslinked starch, freeze resistance according to claim 2, wherein Have acidic protein food. The galacturonic acid-containing polysaccharide is contained in an amount of 0.1 to 2% by weight. Acidic protein food with freezing resistance as listed. The acidic protein food having freezing resistance according to claim 1, wherein the galacturonic acid-containing polysaccharide is a water-soluble soybean polysaccharide. The acidic protein food product having freezing resistance according to claim 1, wherein the gelling agent is at least one selected from the group consisting of gelatin, xanthan gum and locust bean gum. Acidic protein food product is yogurt, acidic protein foods that have a freeze resistance according to any one of claims 1 to 3. A method for producing an acidic protein food having freezing resistance , comprising adding oligosaccharides of 3 or more sugars or trehalose, a galacturonic acid-containing polysaccharide, starch, and a gelling agent. A method for imparting freezing tolerance to acidic protein foods, comprising adding oligosaccharides of 3 or more sugars or trehalose, galacturonic acid-containing polysaccharides, starches, and gelling agents. Use of oligosaccharides of 3 or more sugars or trehalose, galacturonic acid-containing polysaccharides, starches, and gelling agents for imparting freezing tolerance to acidic protein foods.